Pam Woolway- The Garden Island PO‘IPU — The National Tropical Botanical Garden held its first Breadfruit Bounty Cookoff Saturday at NTBG’s Southshore Visitors Center. Fifteen entries were tasted by a panel of five judges with awards being given for best
Pam Woolway- The Garden Island
PO‘IPU — The National Tropical Botanical Garden held its first Breadfruit Bounty Cookoff Saturday at NTBG’s Southshore Visitors Center. Fifteen entries were tasted by a panel of five judges with awards being given for best appetizer, main dish, dessert; best presentation and overall grand prize winner. All recipes will be posted on the NTBG Web site.
Team Waipa took the competition by storm, winning four of the eight awards. They received the grand prize for a Greek Salad with Breadfruit Hummus and Falafel; best presentation and best main course for a Refried Breadfruit with Island Corned Beef and Fresh Coconut Milk and best appetizer with Warm Breadfruit Sashimi Carpaccio.
Team leader Nalani Kaneakua said the kids from Waipa Foundation worked all month testing recipes.
“Every Wednesday we’d practice either appetizer, main dish or dessert,” she said.
Come November, as part of the Tuesday Waipa Farmers Market, Kaneakua plans to have her cooking keiki market the award winning hummus that garnered the team grand prize in the competition Saturday.
Other awards include best dessert for a Kaua‘i Paradise Pie made by Laurel Brier.
“I experimented with at least a dozen recipes,” she said. “Our tree is just going off and it’s free food.”
Second place winners were as follows: Aaron Uyeda for his Deep Fried Breadfruit appetizer; Sondra Lunk for a Mexican Breadfruit Casserole entree and Wilkie McClaren for her Breadfruit Pumpkin Pie. The recipes that follow are for grand prize and dessert award winners.
Greek Salad with Breadfruit Hummus and Falafel
Servings: 6
4 cups green breadfruit, cooked and cleaned
Juice of 2 lemons
6 to 8 cloves garlic
1 ounce soy sauce
1 ounce Bragg Liquid Aminos
1 ounce sesame oil
1 ounce olive oil
2 ounces cumin
2 ounces parsley
4 tablespoons sesame butter (tahini)
Salt, pepper and chili flakes to taste
Combine all ingredients in a food processor. Blend until creamy. Refrigerate until service.
For the falafel balls roll hummus into bite-size balls. Dust in flour and deep fry until golden brown. Serve with Greek side dishes such as dolmas, tabouli, marinated tomatoes, olives and pita bread.
Kaua‘i
Paradise Pie
Servings: 12
Crust
2/3 cup melted butter
1 cup chopped and toasted macadamia nuts
2 cups rolled oats, lightly blended
1/2 cup toasted coconut
1/3 cup brown sugar
Blend all ingredients and press into a nine-inch pie pan. Bake 10 minutes at 350 degrees.
Filling
3 cups cooked and diced ripe breadfruit
1 cup fresh coconut milk
3 tablespoons orange liquor
1 pound melted chocolate, (60 percent cacao)
2 pints whipping cream
1 teaspoon powdered sugar
Process breadfruit, coconut milk and orange liquor until smooth. Add melted chocolate slowly.
Beat two pints of whipping cream into stiff peaks with a teaspoon powdered sugar. Fold half of the whipped cream into the breadfruit chocolate mixture and pour into the cooled crust.
Top with remaining whipped cream. Arrange thin slices of orange on top and sprinkle with chopped macadamia nuts and shredded chocolate.
Refrigerate at least an hour before serving.
