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-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

asdasdNashi Chutney
Nashi chutney
1 kg nashi
1 large green apple
2 large onions, diced
1 tbsp grated lemon rind
1 tbsp grated orange rind
3/4 cup raisins
1 cup sugar
11/4 cups white vinegar
1 cup water
1/2 tsp ground ginger
1/4 tsp ground cloves
1 tsp salt

Peel and core nashi and apples and chop.

Combine all ingredients in a large heavy based pot.

Stir, bring to boil and simmer until thick and syrupy
(approx. 60 minutes)

Cool slightly and put in warm, sterile jars. Seal jars when cool.

To sterilise jars – wash jars and lids in hot soapy water.
Rinse. Place upside down on tray in warm oven for 20 minutes.

Makes 8-10 jars

Serve on oatcakes with creamy blue cheese accompanied
by ripe nashi wedges.