At the Breadfruit Festival celebrated this past Saturday, many new, exciting and delicious recipes were entered in the Cooking Contest.
We had 29 different entries in the Appetizer, Soups/Salads/Side Dishes, Main Dish/Entrée and Desserts categories. The rules of the contest called for original recipes featuring breadfruit as the main ingredient.
The 1st Place Winner in the Appetizer Category, Breadfruit Summer Rolls, was cleverly presented:
Breadfruit Summer Rolls
YIELD: 6 servings
SOURCE: Chef Ann Sutherland of Home Tours, Hawai’i
The 1st Place Winner of the Soups/Salads/Side Dish Category 'Ulu Salad, also incorporated several other locally grown veggies.
1 medium ‘ulu
1 long Chinese cucumber
2 medium size tomatoes
2 Tahitian or Island limes
1/2 bunch Chinese parsley
1/2 Maui sweet onion
Kona Natural sea salt & freshly ground pepper - to taste
Olive oil - organic
Bake ‘ulu at 350 degrees for approximately 2 hours (make 3 -4 incisions about 2 inches long to prevent ‘ulu from expanding)
Remove skin of cooled ‘ulu and cut in half. Core and cut into 1/2 inch cubes.
Cut cucumber lengthwise into 4 slices, then chop into 1/2 inch cubes.
Cut 2 medium tomatoes and avocado in 1/2 inch cubes.
Squeeze juice of the Tahitian or island limes into small cup and set aside.
Chop finely 1/2 bunch of Chinese parsley and slice 1/2 the Maui onion in very fine slices.
Mix all ingredients gently in a large glass bowl and add the Kona salt and pepper. Drizzle with the organic olive oil and lime juice to desired taste.
YIELD: 6 or more servings
SOURCE: Nader "Nanoa" Parsia of Big Island Living on Oceanic 16
The recipes for the 1st Place Winners in the Entrée and Dessert Categories were also the winners for Healthiest Choice and Best of Show and can be found in my previous blog post A Breadfruit Kind of Day