Recipes from The Pacific or with an Pacific twist by WorldSupporters - Bundle

Recipes from The Pacific or with an Pacific twist by WorldSupporter

Bundle items:

Fijian Cassava cake

Preparation

Mix all ingredients in a large bowl. Pour into greased 9x9 pan. Bake at 400 degrees for 40-50 minutes or until brown on top and tester comes out clean.
If you have cassava root, grate it in a food processor and boil it for about 5 minutes to be able to use it in the recipe.

Enjoy with afternoon or morning tea!

Ready In: 60 min.

Ingredients:

2 packages grated cassava
1/3 cup of honey or coconut sugar
1/2 tsp sea salt
1 tsp vanilla
1 tsp cinnamon
1/2 cup coconut cream

Countries & Regions:

Fiji

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1361 keer gelezen

Australian warm Barramundi salad

This easy dish is not only delicious, but also very fast to prepare. This is how you make it:

Step 1

Season barramundi with salt for 5 minutes before cooking. Heat a large pan over medium heat. Add 2 tbsp olive oil before adding barramundi skin-side down. Press fillets flat onto pan for about 4 minutes until skin is crisp. Turn and cook for about 1-2 minutes until just cooked through. Remove and place on warm plates, skin-side up.

Step 2

To make the warm dressing, add remaining olive oil to the pan with olives, preserved lemon, cherry tomatoes and capers. As soon as the cherry tomatoes soften and release their juices, add the basil leaves and toss well.

Step 3

Place barramundi on individual plates and spoon warm tomato dressing over top. Scatter with pepper and rocket leaves. Squeeze lemon juice over top and serve.

Ready In: 20 min.

Ingredients:

4x 200g thick Australian barramundi fillets with skin on
Sea salt and cracked black pepper, to season
4 tbsp extra virgin olive oil
2 tbsp small black olives, unpitted
20 cherry tomatoes, halved
1 tbsp preserved lemon, rinsed and diced
1 tbsp tiny salted capers, rinsed
1 cup basil leaves, torn if large
Handful of rocket leaves
1 lemon, quartered

Countries & Regions:

Australia

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1447 keer gelezen

Vanuatu Lap Lap

Lap Lap is considered to be the national dish of Vanuatu. This dish is usually prepared for special occasions on the island.

Directions for Preparing Lap Lap

Preheat the oven to 350 degrees F.
Soften the banana leaves by blanching them in hot water or bypassing them over an open flame for thirty (0:0:30) seconds.
Arrange the leaves on a large baking tray, overlapping them to create a base for a parcel.
Set aside.
Mix the grated bananas and sweet potatoes in a bowl, and season with black pepper and salt.
Mix the spinach and Chinese cabbage in a separate bowl, and season with black pepper and salt.
Combine half of the coconut milk with the onions and minced garlic cloves.
Set aside.
Season the chicken with salt and pepper.
Heat the oil in a large frying pan, and add the chicken.
Brown the chicken on both sides, skin side down.
Set aside the chicken after cooking.
Assemble the Lap Lap by arranging half of the spinach and cabbage mixture in the center of the banana leaves.
Spread the sweet potato and green banana mixture over this.
Place the chicken, skin side up, on top of the sweet potato and banana layer.
Cover the chicken with the remaining spinach and cabbage.
Pour the coconut milk and onion mixture over the filling.
Wrap the banana leaves tightly over the filling, and secure with a string.
Place the package in the preheated oven
Bake the Lap Lap for about one (1:00) hour or until the chicken is cooked.
Remove the package from the oven and untie the string.
Unwrap the banana leaves and pour the remaining coconut milk over the top.
Garnish the Lap Lap with the sliced chives and serve immediately.

Ready In: 90 min.

Ingredients:

2 green bananas (peeled and grated)
3 large sweet potatoes (peeled and grated)
1 Chinese cabbage (rinsed and chopped)
1 bunch spinach (rinsed and chopped)
1 onion (peeled and finely chopped)
1 chicken (spatchcocked)
2 tbsp. vegetable oil
2 cups coconut milk
1/2 bunch chives (sliced)
5 large banana leaves (spines removed)
2 cloves garlic (minced)
Salt
Black pepper

Countries & Regions:

Vanuatu

1502 keer gelezen

Kokospavlovas met Exotisch Fruit

Pavlova is in Nieuw-Zeeland een favoriet dessert. Traditioneel wordt het daar geserveerd met slagroom, kiwi en passievruchten. Het basis pavlovamengsel kan op smaak worden gebracht met gemalen amandelen, hazelnoten, koffie, cacao of kokos.

Voorbereiding

Verwarm de oven voor op 120 graden. Klop in een schone kom de eiwitten en het zout met de mixer tot zachte pieken. Voeg al kloppend langzaam de suiker toe. Klop het mengsel +/- 10 min. tot het glanst en heel dik is. Klop de maizena en azijn erdoor en spatel er dan de kokos door. Schep met een grote lepel 8 hoge scheppen eiwit op de bakplaat. Draai de bovenkant met een vork of spatel rond tot pieken. Bak de meringues +/- 1 uur in de oven of tot ze knapperig aanvoelen. Klop de room voor de garnering met de suiker en het vanille-extract tot zachte pieken.

Bereidingswijze

Schep de helft van de passievruchtenpulp door. Schep de saus over de pavlova's en leg de mangreepjes erop en verdeel de rest van de passievruchtenpulp erover. De pavlova's zijn luchtdicht afgesloten en maximaal 5 dagen houdbaar.

Benodigdheden

Mixer & bakplaat bekleed met bakpapier

Ready In: 90 min.

Ingredients: