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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

Hot and Sour Chicken Nashi Stir-fry


1 - 2cm stalk lemongrass (white part), finely sliced

1 - 2cm piece ginger, peeled and diced

juice of 1 large lime

1 tsp fish sauce

1 tsp palm or brown sugar

1 large green chilli (optional)

2 large (450g) chicken breast fillets

2 large Nashi


Combine the lemongrass, ginger, lime, fish sauce, sugar and chilli into a medium bowl. Mix well. Slice chicken into strips and toss in marinade. Slice Nashi into thin wedged strips.

Drain chicken, reserving marinade. Heat a large non stick pan or wok and fry chicken until golden. Add Nashi and continue cooking 2 minutes. Pour over marinade, toss well until hot, then serve.

Tip: the marinade can be made in advance, and the chicken marinated overnight

Serves 4

Prep time: 10 minutes

Cooking Time: 10 minutes