Rainforest Recipes

2 rashers of bacon, diced into small pieces
1 medium onion, chopped finely
1 carrot, diced finely
2 cups, washed, peeled and chopped breadfruit.
3 cups chicken stock
1 cup cream
salt and pepper to taste

Fry chopped bacon until it starts to go crisp

Add the onion and cook until golden.

Stir in the carrot and breadfruit, add stock and bring to boil.

Reduce to a simmer until the vegetables are soft.

Blend to a smooth puree.

Add cream and stir.

Check seasoning, add salt and pepper to taste.

Sprinkle with parsley and serve warm.

Breadfruit Chowder

2 rashers of bacon, diced into small pieces
1 medium onion, chopped finely
1 carrot, diced finely
2 cups, washed, peeled and chopped breadfruit.
3 cups chicken stock
1 cup cream
salt and pepper to taste

Fry chopped bacon until it starts to go crisp

Add the onion and cook until golden.

Stir in the carrot and breadfruit, add stock and bring to boil.

Reduce to a simmer until the vegetables are soft.

Blend to a smooth puree.

Add cream and stir.

Check seasoning, add salt and pepper to taste.

Sprinkle with parsley and serve warm.

Chilled Pummelo

1 large pummelo

Carefully peel and separate into the large segments.

Remove the fibrous membranes.

Put on a plate, cover with plastic film and chill for 1 hour.

Serve on a bed of crushed ice. This is a most refreshing and delicious breakfast treat.

Breadfruit Chips

1 Breadfruit

Oil for frying

Salt

Cut the Breadfruit into thin slices, and soak in water to remove the excess starch.
Fry slices in oil until they are crisp on the outside and slightly brown. We drain them on newspaper and then place them on a tray in a warm oven until the whole batch is cooked.
Sprinkle with salt.

Serve this with a Hot Spicy Lime Pickle. The pickle is placed in the blender and made into a puree so that it can be spread onto the Breadfruit Chips – as thick as marmalade for those who love chillies and a tiny skerrick for those who don’t.

Bunya Hoummus B' Tahini

2/3 cup dried chick peas
¾ cup tahini
1 ½ cups raw bunya nut (diced)
½ cup lemon juice
2 teaspoons salt
spice optional (cayenne, coriander etc)
2 cloves garlic

Cover chickpeas with water and soak overnight. Drain in morning. Add the minced Bunya, one teaspoon of salt, plus four cups boiling water. Boil vigorously for ten minutes, then simmer for a further 35 - 40 minutes until soft (finger squashable). Save the liquor. Crush the garlic with one teaspoon salt (e.g., using pestle and mortar). Add to the cooked peas and bunya, mashing by means of potato masher.

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