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vendredi 21 octobre 2016

Pancake, Fries, Rissole



 “ ’Uru easy ” by Lola

Lola leaves her taro plantation and, as usual, she’s delighted to get back to her own recipes. Every dish turns out easy, she said. Even if cooking art needs a little attention and care. She knows it and deals with. Magic of the Polynesian way of life where time doesn't count.

Need it be said that the fare ahimā'a, the kitchen where she operates, is widely open to all winds. This lodgings under the awning of the main building is the focal point of the family home. It's provided with the typical Tahitian oven (ahimā'a), dug in the ground, also a gas stove and a huge stone sink, fed by a spring.

The fare ahimā'a, its oven, fire, and stove
For her 'uru day, she brings together the breadfruits that have already passed the night, head upside down to drain their white sap. For the 3 following recipes, she choose them on the breadfruit tree at different stages of ripening: the first pulpous eventually slightly overripe, the second firm and the third a little flabby.

'uru ripe
As you probably know, the flesh of this fruit, is a "miracle of nature according to the first nutritionists of the eighteenth century".  Crushed and turned into flour or kneaded and spread into dough, its flesh can enter making desserts and sweet or savory donuts. In the category of neutral or salty recipes, and its use as bread or vegetable, Lola books you: 'uru pancake (Patty or Galette), 'uru fries or chips, and 'uru rissole (or brown 'uru).

‘Uru Pancake or galette
With an unctuous fruit, overly ripe, flabby but not really sour as pōpoi, the old way of breadfruit preservation in Polynesia... Packed in banana leaf, braised in a hot stone oven, the result moves away completely. 'Uru pancake is a dry foodstuff.

Peel...
However, just as primitive and rudimentary, the 'uru pancake recipe (galette de ‘uru) differs because it uses utensils that didn't exist in the old times of Polynesia: not having known the Iron Age, neither metal plate on wood fire, nor wok or skillet. It's akin to the culinary practices of cassava or millet pancakes in Africa.

...cut open the breadfruit and take its flesh
Tear off the cottony 'uru flesh out of its rind with a spoon. Crush it with a pestle. Wear it on fire without any fat. Heat it in the container without ceasing to mix it with a wooden spatula until the dough thus formed exudes all its liquid.

The pancake is ready when, remaining well compact, the dough is crispy on the edges and takes a golden hue. It can have the consistency of an unleavened bread.

As the millet patty
You can eat it hot or cold, as such as bread. On mode snack, spread above, for taste, stewed fruit, jam, pate, sausage or other topping.

'Uru fries or chips
Slice an 'uru, firm and juicy, peel it. Cut the breadfruit into thin slices at your convenience. Choose your oil and, when it boils, dip them into and let fry.

Slice
In a skillet, return them to be browned on both sides. If you're hurry, throw them directly into boiling oil in a fryer, like potatoes. Add salt if it suits you. Drain, serve hot!

Bask each face
If you want them more fluffy. Instead, start by cooking the 'uru into its skin in the oven. You can also pre-cook the slices or steam and drain well before immersing in oil. Question as to how long you plan in the kitchen!

 uru rissole
Take an 'uru real tender. Peel it. Mash the flesh pureed. In a bowl, add egg, salt, herbs, a hint of fat, and blend.

An 'uru very firm
Mix thoroughly and knead this dough, adding a bit of flour (from 'uru or wheat), if all seems too fluid. When the dough is consistent, make dumplings, then flatten them.

In a skillet, heat a little oil. Place your rissoles delicately. Let them be roasted well. Once a grilled slight odor escapes, return them. They should be nicely browned to be cooked. You can stuff your rissole with minced meat, all-white chicken, bacon or raw fish scraps or already cooked.

'uru‘s rissole
Drain on a banana leaf or paper towel to keep them warm. Serve them still-smoldering. With a fresh salad.

Inexpensive and appetizing meals
"Lola's Recipes" are suitable for small budgets. Those whose fare is provided with the tutelary breadfruit or near charming neighbors. The Polynesians share easily and your portal is adorned in the "times of plenty" by the fruit of their offerings.

Home-style cooking, it uses the food leftovers and can accommodate them ingeniously according to your wishes. Younger generations sulk a little the 'uru and tended to lunge onto imported crisps. But if the taste is almost similar, it keeps its originality. Dare variety with the fruit of the breadfruit tree!

Lola in charge in the kitchen!
Don't hesitate, so ... to reintroduce the breadfruit in your cooking, this gluten-free fruit-vegetable.  Because many food manufacturers have gone astray and, for taking advantages of intensive farming, more productive and more profitable, have perverted flours used in the ordinary bakery.

Back to natural. Don't despise native culture! And don't let rot on the tree a fruit so blessed by nature.


An article of Monak


Read also:
- A novel of the Polynesian writer, Célestine Hitiura Vaite: Breadfruit (http://www.abebooks.com/Breadfruit-Celestine-Hitiura-Vaite-Penguin-Canada/16622260301/bd )


Copyright Monak. Ask for the author’s agreement before any reproduction of the text or the images on Internet or traditional press.


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