Breadfruit Cooking Contest 2011 Main Dish/Entrée Recipes
1st Place Main Dish/Entrée and Winner of Healthiest Choice
'Ulu Tamales
SOURCE: The culinary students of Kua O Ka La New Century Public Charter School and their kumu Mariposa Blanco
3 large or 4 medium 'ulu
1 cup coconut oil
Any veggies or meat you want to add for the filling (*)
Have all of your ingredients in prep bowls ready to fill the tamales.
Soak the corn husks and have ready; you can also use fresh corn husks, ti or banana leaves. You will need raffia or cotton kitchen string to tie the tamale 'packages' before steaming them.
Steam the 'ulu and make into poi by pureeing while adding the coconut oil little by little to reach the consistency desired (best if not too sticky. If too sticky you might need to add a bit more oil)
When the 'ulu poi is ready, take two leaves and place wide parts overlapping, start filling by spooning some of the poi, making a slight indentation in the poi. Start adding whatever veggies, goat cheese and meat (if desired), not too full. Wrap and tie.
Steam them for 15 to 20 minutes if vegetarian. If adding meat, steam for 25 minutes.
NOTES: (*) Due to travel to the competition, we chose to make vegetarian tamales adding red onion, goat feta, beet greens, red and yellow bell peppers, tomatoes and sea salt. The presentation included a side of green and purple coleslaw dressed with coconut oil mayo and sea salt and dry salsa made with pineapple, tomatoes, cilantro, liliko'i, red onions and Hawaiian chile peppers. We cook only with 100% locally grown foods. All of our ingredients are grown, produced or made in Hawai'i. Preparation time: About 2 hours
YIELD: 15 servings
2nd Place Main Dish/Entrée
'Ulu Quiche
SOURCE: Chef Ann Sutherland of Home Tours, Hawai'i
Parbaked 10 inch crust with unbleached white flour in a springform pan
2 cups cooked, unripe breadfruit in small dice
1/3 cup chopped Kalamata or Niçoise olives
2 Tablespoons chopped, fresh basil
1/3 cup chopped sundried tomatoes
1/2 cup diced Maui onions
1 cup Hamakua mushrooms
1/4 cup olive oil
1 teaspoon chopped garlic
1/2 teaspoon chopped Hawaiian chile pepper
1 cup grated low fat mozzarella
1 cup Big Island goat cheese
Custard:
6 whole local eggs
1-1/2 cups 2% milk
1-1/2 cups soy milk
1/2 teaspoon salt
Sauté diced onions, garlic , chili peppers and mushrooms in 1/4 cup olive oil. Drain and cool.
Place grated cheese in parbaked pie shell. Top with breadfruit, basil, olives, goat cheese, mushroom and onion mixture. Sprinkle with olives and sundried tomatoes. Top with custard.
Bake at 350 degrees for 50 minutes. Serve with mixed greens or fresh fruit.
YIELD: 8 servings
3rd Place Main Dish/Entrée
Molokai 'Ulu
SOURCE: Nader "Nanoa" Parsia of Kailua-Kona
1 medium size 'ulu
3 - 4 organic chicken breasts
4 - 5 free-range organic eggs
1 cup organic frozen green peas
10 - 12 baby dill pickles
15 black olives
5 - 7 cloves garlic
1 large organic tomato
Natural Kona salt
Mayonnaise or Vegan mayo
Dried dill weed or fresh parsley
4-5 Tablespoons organic virgin olive oil
Boil chicken breast in a pot with skin, 1/2 teaspoon Kona salt and 5-7 peeled garlic cloves.
Bake 'ulu at 350 degrees F for 2 hours (make 3-4 incisions about 2 inches long to prevent 'ulu from exploding while baking)
Bring eggs to boil, leave them in the hot water for 15-20 minutes, then remove.
Steam green peas for 5 minutes and drain water.
Chop baby dill pickles to about 1/4 inch size.
Cut large tomato into 8-10 wedges.
Remove skin from cooled chicken and cut into 1/2 inch cubes.
Remove 'ulu skin and cut in half then into 1/2 inch cubes.
Remove egg shells and chop into 1/2 inch cubes.
Mix all ingredients in a large glass bowl and add 1/2 teaspoon Kona salt and 4-5 tablespoons virgin olive oil. Mix well.
Add mayonnaise to taste and garnish with tomato wedges and olives. Sprinkle dried dill weed or chopped parsley.
Enjoy with lots of aloha! May be eaten at anytime.
YIELD: 6 or more servings
Noteworthy
'Ulu au Gratin with Three Cheeses and Ham
SOURCE: Brenda Cloutier of Hilo
7 cups (about 1-3/4 pounds) ripe green firm 'ulu -peeled, cored, sliced
1 cup ham cubed (optional) - Spam or bacon bits are also good
3/4 cube (3 ounces or 1/3 cup) butter
2 medium cloves garlic - crushed
1-1/2 cups Half & Half
3/4 pounds Swiss cheese, sliced or cubed
3/4 pound Medium Cheddar cheese, sliced or cubed
8 ounces (1 brick) cream cheese
1/4 teaspoon white pepper, to taste
Wash 'ulu and cut into 1-1/2 in wedges (eight works) lengthwise. Peel, core and slice less than 1/4 inch thick.
Layer in greased 3 quart (9 x 13) baking pan with ham.
Preheat oven to 350 degrees.
In a large sauté pan, lightly sauté crushed garlic in butter on medium-low heat. Don't scorch. Add Half & Half and cheese. Stir constantly until all cheeses are melted. Add /14 teaspoon white pepper or to taste. Salt is not necessary.
Pour cheese sauce over 'ulu in the baking pan. Bake at 350 degrees Fahrenheit for about an hour, until 'ulu is tender and sauce is bubbly and golden brown on top.
Let rest 15 minutes before serving.
YIELD: 6 - 8 servings as an entree
Sonia R. Martinez, the Hawai'i Homegrown Food Network regular farmers market reporter, is a cookbook author and freelance food writer for several publications in Hawai'i, including The Hamakua Times of Honoka’a. She is a contributing writer for Edible Hawaiian Islands Magazine and has her own food & garden blog at soniatasteshawaii.com. Questions can be directed to Sonia R. Martinez at This email address is being protected from spambots. You need JavaScript enabled to view it..
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