One more winning recipe and one that missed winning by just a few points from the Cooking Contest at the Breadfruit Festival celebrated on Saturday, September 24th - Amy B. H. Greenwell Ethnobotanical Garden in Captain Cook, HI.
A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/ and Desserts categories. The rules of the contest called for original recipes featuring breadfruit as the main ingredient.
Scalloped 'Ulu Cream of Coconut Herbes de Provence
2-1/2 pounds 'ulu - peeled, cut in quarters and parboiled
6 (6.8 ounces each) cartons UHT Natural unsweetened coconut cream
4 Tablespoons Herbes de Provence
2 Tablespoons sugar
1-1/2 cups Parmesan cheese
In a mixing bowl mix coconut cream, sugar and Herbes de Provence.
With a mandolin slice 'ulu into thin slices.
Fold cream coconut mixture in to the sliced 'ulu.
Line a 12 x 15 inch baking pan with parchment paper.
Place 'ulu slices in an overlapping line filling the bottom of the pan. Sprinkle 1/3 of a cup of Parmesan cheese on top of 'ulu slices. Repeat layers of overlapping 'ulu and sprinkling of cheese. You should be able to make 4 layers. On top of the last layer add the remaining Parmesan cheese.
Cover pan tightly with aluminum foil then bake for 45 minutes to an hour. Let sit for about 10 minutes to cool down a little. Cut and serve.
YIELD: 24 servings
SOURCE: Garrett Kihara of Kailua-Kona,
2nd Place Soups/Salads/Side Dishes Category
Gingered 'Ulu Salad
3 cups firm 'ulu
1/2 cup chopped ginger
4 finely chopped garlic chives
1 teaspoon black pepper
1 Tablespoon Bragg's amino acid
4 Tablespoons organic canola oil
1-1/2 cups quinoa
1/3 cup chopped cilantro
2-1/2 ounces arugula
1 Tablespoon organic olive oil
Boil 'ulu until knife will penetrate (45 minutes to 1 hour). Cut in half, remove core. Cool at room temperature, peel and cut into 1 inch squares. Combine 'ulu, ginger, garlic chives, pepper, amino acid and canola oil in covered pan. Stir often until 'ulu and ginger become toasty-golden. Keep at medium heat to avoid burning.
Cook quinoa. cool to room temperature. In serving bowl combine quinoa, 'ulu mix, cilantro, arugula and olive oil. Mix gently
NOTES: Gingered 'ulu salad for dinner is great with grilled fish and makes a great lunch on its own.
YIELD: 8 - 10 servings
SOURCE: Angelica Stevens, Captain Cook, HI
To read previous blog posts about the Breadfruit Festival and get recipes please click on:
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