Friday, May 20, 2011

Breadfruit with Coconut Cream (Taufolo Niu)


1 whole breadfruit peeled, about 3 pounds (beginning to soften)
3 cups (canned) coconut cream
Preheat oven to 350 degrees.
Cover breadfruit in foil and
Bake breadfruit for 1 hour, or until a fork can be inserted easily.
Cut the breadfruit in half, remove the core and skin; mash the breadfruit in a bowl.
Warm the coconut cream over medium low heat until just simmering.
While the mashed breadfruit is still hot, make a well in the center of the mashed breadfruit and pour in the hot coconut cream.
Mix this well until liquid is absorbed.
Mold into small tablespoon sized balls and serve warm, coated with more warm coconut milk.

**Serves 6-8 palangis and 2-4 Polynesians

Tuesday, May 10, 2011

Cheesy New Zealand Meat Pie

2 lb stewing steak
1 large onion
1minced clove of garlic
1/4 cup flour
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup tomato puree or paste
2 tsp mixed herbs
1 cup of shredded cheese
water
3/4 cup water
1 sheet puff pastry
1 sheet savory short pastry

Trim fat from meat. Cut meat into bite-sized pieces. Peel and finely chop the onion ( or garlic). Combine flour, salt and pepper in a bowl. Throw in the meat and onion. Toss around to coat the meat. Line a pie dish or casserole dish with the sheet of short pastry, cutting or shaping it to fit. Throw in the coated meat and onion mix. Mix tomato puree or paste with herbs in a bowl then spread tomato mixture on the top of the meat. Add sufficient water to cover the meat. Lay slices of cheeses on top ( optional extra). Wet the edges of the pastry. Roll the puff pastry sheet out to fit the top of the dish. Place the puff pastry on top and press the edges down onto the edges of the short pastry. Trim off any excess pastry. Pour the measured amount of water over the pastry. Bake at 300 degrees F for 3 hours
(Remember, it's that long, slow cooking that makes it taste so good).