Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

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

2 cups cooked, unripe breadfruit cut julienne

1 cup cooked crabmeat or 12 medium shrimp

1/2 cup Japanese omelette in strips

1/2 cup shredded carrots

1/4 cup mint leaves

1/4 cup cilantro

1/4 cup green onion strips

12 rice paper rounds

1 1/2 cups sake lime vinaigrette

3/4 chopped, roasted macadamia nuts

 

Vinaigrette:

3/4 cup sake

2 chopped Hawaiian chili peppers

1/2 teaspoon chopped garlic

1/2 teaspoon chopped ginger root

1/4 cup local white honey

juice of two limes

1/2 cup vegetable oil

2 teaspoons sesame oil

 

Reduce sake by one half with peppers, garlic and ginger. Strain and cool. Blend with honey, lime juice, oils. Hold.

 

Soak one sheet at a time of rice paper. Brush lightly with sake dressing. Place 4-5 strips of breadfruit on the round followed by 1 1/2 tablespoons of crabmeat or two shrimp. Sprinkle on 1 tablespoons of carrot and 1 tablespoons of omelette. Garnish with small amounts of mint, cilantro and shredded green onion.  Sprinkle small amount of macadamia nuts. Roll up like an egg roll or burrito and place on a sheet pan or waxed paper. Repeat until all 12 rolls are complete.

 

Serve by cutting in two to three pieces accompanied by balance of vinaigrette to which you have added the balance of the nuts.

 

Recommended to be accompanied by cucumber namasu or microgreens.

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.

 'Ulu Salad

1 medium ‘ulu

1 long Chinese cucumber

2 medium size tomatoes

1 avocado

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