Breadfruit Flan

Breadfruit Recipes |

1 medium Breadfruit
4 tablespoon margarine
3 eggs
1/3 cup flour
½ teaspoon vanilla
1 cup coconut milk
1/3 cup sugar
¼ teaspoon salt
½ cup sugar for caramel
1 ½ quarts of water

Be sure to clean your utensils well because the breadfruit will turn black easily. Sometimes it is just easier to use shower faucets. Cut breadfruit in pieces lengthwise and cut off the center , leaving it about 2 inches thick. Shave off the green peel. In a deep pot put 1 ½ quart of water to boil and add the breadfruit. Cook until tender, drain and mash it. Measure 1 cup. Mix all the ingredients in the order they appear. Prepare caramel. In a small sauce pan add ½ cup sugar and a teaspoon of water and let it cook until it turns to an amber color. Pour in a 9 inch baking pan covering bottom and sides, let it cool. Pour the breadfruit mix in the caramelized pan. Put 1 inch warm water in a baking dish and then put your breadfruit pan inside and cook at 350 degrees oven for 45 minutes. Let it cool. Refrigerate before serving.

Barracuda & Breadfruit Recipe

Cuban Recipes |

INGREDIENTS:

1 large foil roasting bag

1 fresh whole small barracuda fish (if frozen, defrost thoroughly in a self storage bowl in the fridge before using - ensure there are no ice crystals in the inner cavity)

2 cups breadfruit, peeled, cored and diced

1 cup salted butter, softened

1 tbsp. fresh squeezed lemon juice

1 tbsp. fresh parsley, chopped

1 shallot, finely chopped

2 tsp. coarsely ground black pepper

parsley sprigs to garnish

METHOD:

Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.

Using a food processor, blend butter, lemon juice, parsley, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.

Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.

Wash barracuda with water. Place fish inside the roasting bag and top with the breadfruit and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.

Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue’s manual directions for foil baking fish according to weight. Serve hot garnished with parsley sprigs, accompanied by a salad.

Next Page »