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Mom and I thought it would be fun to share some tropical recipes with you ....keep scrolling down until you find a selection you like!
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ANZAC BISCUITS WITH MACADAMIA NUTS
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3/4 cups All-purpose FLOUR
1 1/2 cups Rolled OATS
3/4 cup White SUGAR
1/2 Flaked COCONUT
1/2 cup chopped & toasted MACADAMIA NUTS
2 Tbls WATER
1 Tbls HONEY
1 teaspoon BAKING SODA
1/2 cup BUTTER, softened
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Preheat oven to 325 degrees F.
Spray cookie sheet with oil spray.
Combine in a bowl: FLOUR, ROLLED OATS, MACADAMIA NUTS
In a small saucepan combine WATER, HONEY, BAKING SODA
Bring to a boil, remove from heat and stir in BUTTER.
Set aside to cool for 5 minutes.
Stir into flour mixture, until mixture becomes a dough.
Place tablespoon size of dough on cookie sheet, flatten slightly.
Bake for 12 minutes for a chewy biscuitor 15 minutes for a crunchy one.
These biscuits are a favorite from Australia & New Zealand.
Makes about 30 biscuits.
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1/2 cup SUGAR
1 1/2 Tablespoons CORNSTARCH
1 cup ORANGE JUICE, fresh or frozen
1 Tablespoon BUTTER or MARGARINE
3 ORANGES, peeled, cut into segments, white pith removed
1 Tablespoon GELATIN
2 Tablespoons WATER
1 BAKED 9" PASTRY SHELL
4 medium BANANAS, diagonally sliced
WHIPPED CREAM for garnish
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In a medium sized saucepan, MIX SUGAR and CORNSTARCH, STIR in ORANGE JUICE, ADD BUTTER or MARGARINE.
COOK over medium heat until thick and clear.
Add half the ORANGE SEGMENTS.
Soften GELATIN in COLD WATER, then stir into thickened juice mixture until dissolved.
CHILL mixture until it thickens.
SPOON mixture into BAKED PIE SHELL.
ARRANGE sliced BANANAS on top of the mixture, interleaving with ORANGE SEGMENTS.
REFRIGERATE pie until well set.
Serve garnished with whipped cream or ice cream.
YIELD: 6 portions
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MACADAMIA NUT BUTTERSCOTCH BARS
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1 cup unbleached FLOUR
1/2 cup UNSALTED BUTTER at room temperature
1/2 cup firmly packed MACADAMIA NUTS, ROASTED
1/3 cup CONFECTIONERS SUGAR
6 TBlespoons UNSALTED BUTTER, MELTED
1 teaspoon VANILLA EXTRACT
1 large EGG
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Sift the FLOUR and CONFECTIONERS SUGAR together in small bowl.
With 2 knives or floured fingers, blend in the 1/2 cup BUTTER until the mixture looks like small crumbs.
Pat mixture into bottom of greased pan.
BAKE 17 to 20 minutes or until lightly brown at the edges
WHISK together MELTED BUTTER, BROWN SUGAR, and VANILLA until no lumps remain. WHISK in EGG and BEAT until mixture resembles pudding.
Add the Macadamia nuts, stirring to coat thoroughly.
Pour mixture over crust and bake for 25 minutes or until borwn all over and puffed slightly in center.
COOL completely before cutting into squares.
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No photo on this recipe - they all got eaten before we had a chance to take a picture!
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In this delicious vegetarian dish, coconut & spices enhance the flavor of vegetables.
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1/2 cup split peas
3 cups water
salt
2 tablespoon vegetable oil
1 small onion, sliced
5 cups fairly firm vegetable cut into strips
Suggestions - chinese cabbage stalks, carrots, white radish
(daikon) French or long beans (try to have four kinds but
keep each one separate)
3-4 curry leaves (optional)
2 cups water
1/2 cup grated coconut or 3 tablespoons desiccated coconut
1/2 cup coconut cream
1/2 teaspoon salt
1/2 teaspoon grated fresh ginger root
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1-2 small chillis or 1/4-1/2 teaspoon chili powder
1 clove garlic, peeled
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Soak split peas for half an hour and cook in salted water until soft, then drain.
Heat oil in frypan or wok, saute sliced onion for a few minutes, and then add the vegetables one at a time, starting with the firmer kinds. Stir-fry each for a minute before adding the next.
Add curry leaves and water, simmer until vegetables are just soft but still firm.
Stir in split peas.
In a blender or food processor, put coconut, coconut cream, salt & remainder of ingredients. Blend until smooth.
Stir into the vegetables and simmer for a minute or two.
Do not overcook.
Serve with rice and a fresh tomato chutney.
YIELD: 6 portions
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Yum, yum, it's all done! Can't wait to get my paws in there!
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All credit & thanks for this recipe go to Susan Parkinson, Peggy Stacy & Adrian Mattinson, who collaborated to create the book TASTE OF THE PACIFIC, University of Hawai'i Press, Honolulu, Hawai'i ~ Recipe page 64-5, Photo page 65
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The word "coconut" conjures up all things tropical - swaying coconut trees in tropical breezes, tasty, refreshing cool drinks, or a sweet, crunchy almost candy-like fruit - that can be used in a variety of ways, from eating the flesh raw to uses in cooking.
Mom chose a main dish for this month called
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1 1/2 pounds fish fillets - hopefully fresh
1/2 cup seasoned flour
1/2 cup vegetable oil
2 cups coconut cream, or lighter alternative
2 Tablespoons finely chopped onion
1 teaspoon salt
1 small chili, chopped (optional)
1 Tablespoon corn starch
2 medium tomatoes sliced - or - 1/2 cup cooked shrimps
lemon wedges
dill or parsley for garnish
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Cut FISH FILLETS into serving pieces.
Dredge each piece in SEASONED FLOUR.
Heat OIL in frypan and fry FISH until golden on each side. Transfer to a large casserole.
In a saucepan, put the COCONUT CREAM, ONION, SALT, CHILI (if desired) and CORNSTARCH.
Stir well, then place over medium heat and bring to nearly boiling, stirring all the time. Do not boil, but keep at simmering point for 3 minutes.
Pour over fish in casserole, top with TOMATO or SHRIMPS and cover.
Bake at 300 degrees F (150 degrees C) for about 20 minutes.
Serve with LEMON WEDGES and PARSLEY or DILL for garnish.
(Gotta get some green in there for contrast & color!)
YIELD: 6 portions
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There it is - add a few more tropical ingredients such as lovely anthurium flowers to the whole mix, and you have a wonderful Hawai'ian scene.....
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SOUTH SEAS PINEAPPLE CHICKEN
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This is a very simple and successful party dish
that can be made ahead of time, refrigerated, and then reheated.
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4 lb. (1.8 kg) chicken thighs & breasts
Juice of 1 LEMON or LIME
1/4 cup SOY SAUCE
1/4 cup MEDIUM DRY WHITE WINE
2 teaspoons SESAME OIL
1 CLOVE GARLIC, crushed
1 teaspoon crushed fresh GINGER ROOT
1 teaspoon CURRY POWDER
Pinch DRIED THYME
Pinch DRIED OREGANO
Pinch DRIED ROSEMARY
Freshly GROUND PEPPER
1/4 cup FLOWER
6 tablespoons BUTTER or MARGARINE
4 medium ONIONS, finely sliced
1 FRESH PINEAPPLE, peeled & thickly sliced
1/2 cup toasted SLIVERED ALMONDS for garnish
1/4 cup WHITE WINE
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Remove skin from chicken & place pieces in a flat dish.
Combine next 11 ingredients, pour over chicken & marinate for several hours, turning at least twice.
Drain chicken and reserve marinade.
Dredge chicken in flour and set aside.
In a large frypan, melt 2 tablespoons butter and fry onion slices until golden. Remove to a side dish.
Melt a further 2 tablespoons butter and brown the chicken on both sides.
Add the reserved marinade, layer onion slices on top, cover and simmer for 30 minutes.
Uncover and continue cooking for 15 minutes.
In a small frypan saute the pineapple in the remaining butter and arrange on a heated platter. Place the chicken pieces on top and gardish with almonds.
Add the white wine to pan juices and simmer briefly; pour over chicken or serve separately.
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Here it is, all ready to dive into!
The receipe says Yield: 6 portions, but how big are those portions, really???
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Recipe & Dish Photo Credit: from "A TASTE OF THE PACIFIC",
by Susan Parkinson, Peggy Stacy, & Adrian Mattinson;
University of Hawaii Press, Honolulu, Hawaii ~ 1995 ~ p. 58, 59
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1 package (8 oz) Cream Cheese, softened
1 cup sugar
1/4 cup (1/2 stick) butter or margarine, softened
1 cup mashed ripe banana
2 eggs
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup chopped nuts
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BEAT cream cheese, sugar and butter with electric mixer on medium speed until well blended.
Blend in banana and eggs.
ADD combined dry ingredients, mixing just until moistened.
STIR in nuts.
POUR into greased and floured 9 x 5 inch loaf pan.
BAKE at 350 degrees F for 1 hour and 10 minutes.
COOL 5 minutes; remove from pan.
Cool completely before slicing.
Makes one loaf.
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Voila, the finished banana bread, sliced, ready to eat!
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