Australia's cranberries

rainberry-fruit-tree david-haviland-rainberry

Riberries are cranberry-like Australian native rainforest fruits. However, if you encounter rainberries in a shop or online, you need to know that this is the same piquant fruit in a new guise.

In a switcheroo, riberries have become 'rainberries' and trademarked as such by Galeru, a company which grows and packages a 100 percent natural, organically grown range of native fruits, based in the stunning hinterland of Queensland's Sunshine Coast.

So now you have this fruit's proper names sorted out, what can you use them for? Rainberries™ (or riberries) are small and intense reddish berries. Because they are members of the myrtle family of plants (think, clove, guava, feijoa, allspice, and eucalyptus) they have pronounced notes of ginger and cloves. This means that they make a delicious alternative to the cranberry sauce on your holiday turkey, or any time with chicken.

Try this dish which is ideal for summer:

rainberry-stuffed_chicken_breast_recipe

Rainberryï¿½-stuffed Chicken Breast

Serves 4

2 chicken breasts, skinned, boned & halved

Stuffing:

4 cups fresh bread crumbs

½ cup chopped fresh parsley

200g feta cheese, crumbled

100g Rainberry™ fruit, strained - liquid set aside

2 eggs, lightly beaten

sea salt

freshly ground black pepper, to taste

To serve, fresh English spinach, lightly steamed

Preheat oven to 180°C (160°C if fan-forced). Slice each chicken breast through the middle to butterfly, leaving attached. Place skin side down on sheet of baking paper or plastic wrap. Cover with a second sheet. Flatten each piece evenly with the flat side of a meat mallet. Remove top sheet. Sprinkle with sea salt and grind of pepper.

Place all stuffing ingredients into a bowl and mix to blend. Divide stuffing evenly between the pieces of chicken, spreading evenly over the surface.

Starting on the long side, roll the breast carefully, making about 3 turns, to form a tight roll. Tie together with kitchen string.

Line a shallow roasting pan with baking paper, and place the chicken rolls, seam side down in the pan. Sprinkle with sea salt and pepper. Pour reserved liquid from Rainberries™ over the rolls.

Bake, basting frequently, until golden, about 30 minutes.

To serve, slice the rolls into 1cm thick rounds. Arrange slices over a bed of lightly steamed English spinach or other vegetables. Drizzle with pan juices.

More details and recipes....... (recipe and pictures courtesy of Galeru)

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