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| The Breadfruit Cookbook |
The Ulu Cookbook |
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Breadfruit Recipes Ulu Recipes |
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| Sample Recipes | |
Ripe Breadfruit - TraditionalBaked Ulu with butter and brown sugarMy sentimental favorite Ulu Story: My grandmother loved breadfruit. For years, I thought Ulu had to be cooked in the ashes of a fireÖwrapped in foil or ti leaf, so that the edges burned just a little and the insides were chewy and brown. I remember watching her pull out the core and trim out the edge just a bit then cut a block of butter in half and push it into the center of the breadfruit. She then followed it with a heaping spoonful of brown sugar careful to cover the top with foil. She would take the breadfruit out side and bury it in the ashes. Nothing smelled as good as the ulu as it cooked. When the ulu was done, she cut it into quarters, and we ate it scraping the wonderful sweet, sticky brown bits near the skin! 1 ripe ulu (skin will be yellow and brown, flesh soft) º cup or Ω block butter 3 tablespoons brown sugar Wash a ripe breadfruit and remove core by pulling stem. Trim top edge of ulu if needed. Fill cavity with butter and brown sugar. Cover ulu with foil and place in a baking pan with 1 cup water (to prevent scorching). Bake for 1 hour at 350 degrees. To serve, unwrap breadfruit and cut in half lengthwise. Bring to the table on a shallow bowl with a large spoon. Scoop ulu with a large spoon to serve, making sure each piece is topped with some of the sugar and butter in the center. * For a richer variation, fill with one block of butter stuff cavity with brown sugar. Immature ulu "artichoke" Ulu ìArtichokeî frittata 1 medium onion, 1 cup, cut to Ω inch pieces 1 clove garlic crushed 1 cup immature green ulu "artichoke", boiled and sliced 1 small zucchini, 1/2 cup, sliced 1 cup fresh mushrooms, sliced 1 cup Portuguese sausage, sliced 1-2 tablespoons olive oil 6 eggs slightly beaten
º cup cubed pepper jack or mozzarella cheese 2 tablespoons fresh Italian parsley or basil, chopped In a separate pan, cook Portuguese sausage until browned. Drain sausage and set aside. Add olive oil to a large, heated cast
iron pan (10-12 inches). Add onion and garlic and cook for 2-3 minutes.
Do not burn garlic. Add drained sausage, "artichoke" ulu, zucchini and
mushrooms, and sautÈ just until zucchini is bright green and mushrooms
begin to soften, about 2-3 minutes. Sprinkle cheese over top of vegetables
and immediately pour eggs over vegetables. Cook for 2-3 minutes until the
bottom of eggs are firm. Place entire pan under broiler (about 4
inches ) and broil for 3-5 minutes until top is fluffy and firm but not
dry. To serve, run a spatula around edge of pan and invert onto a large
plate and cut in to wedges. |
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