Roro Tuae

You will need



• Tuae
• Fresh coconut cream


Method



1. Soak tuae in thick coconut cream until
the cream has penetrated the tuae.
2. Leave overnight before serving

Lemon

Lemon trees grow easily on Pacific Islands. The lemon tree is said to have
originated in India, Burma and the southern part of China,
. There are two main types of lemon found in the Pacific: the rough
or bush lemon , which has very
thick skin with a rough surface, and the lemon
(C. limon) which has a smoother skin and is
juicier . Lemon fruit is normally
round, with either a smooth or rough green to
yellowish skin. Lemons can be planted from the
seeds of ripe fruits. They sometimes flower and
fruit all the year round. There are also seasonal
varieties.
Selection
There may be more than one variety of lemon available, but choose freshly
picked, firm fruits with yellowish, clean skin and a good regular shape.
Fruit sizes may be variable, but those with thin skins are juicier. The roughskinned
or bush type with thick pith is considered by many to have a superior
flavour. It has a richer aroma, especially in the grated skin.
Storage
Firm, mature fruits will keep at a cool room temperature for one to two
weeks. If stored covered in the refrigerator, they will keep for up to three
to four weeks. For longer storage, squeeze out the juice and freeze.
Preparation
To prepare juice, cut fruit in half, and extract the juice from each half by
inserting a fork and twisting, or squeezing by hand, or using a lemon
squeezer. The rind can be obtained by carefully grating off the coloured
part of the skin, taking care not to include the white part, which is bitter.
Cut thin slices for cooking and for garnishes. Serve wedges with fish.
Food value
Like the other citrus fruits, lemons are excellent sources of Vitamin C, and
contain small amounts of minerals and vitamins . They
are also a good source of soluble fibre.

Use
Lemons can be used interchangeably with kumquats and limes, depending
on availability and consumer preferences. They are used in many ways to
improve food flavour and texture.
The juice is used for making drinks and desserts, and in cake recipes. One
major use is as a marinade for fish. Lemons are used with other ingredients
for marinating and flavouring meat and chicken, and for preparation of
dressings for vegetables. Lemons contain pectin, which is required for
jelling of jam, especially with fruits containing little or no pectin. The skin
or peel can be used in the processing of marmalade, and also as flavouring
for cakes and desserts . Lemon can also be used to make
pickles.

Kumquat Jelly

You will need



• 1 kg kumquat fruit
• Sugar


Method



1. Wash fruit, cut in half and place in a
large pot.
2. Add enough water to just cover the
fruit. Bring to the boil, lower the heat and
simmer until the fruit is soft. Cool (this
can be done overnight).
3. Strain the juice through a cloth; making
sure not to squeeze or force it out.
4. Measure the juice into another clean
large pot and add 3/4 –1 cup sugar for
every cup of juice.
5. Bring the mixture to the boil, stirring
until sugar has dissolved. Boil rapidly until
it passes a gel test.*
6. Bottle in hot, sterilised jars.

Lime Syrup Pancake

You will need



• 1 cup milk or thin coconut cream
• 1 egg (optional)
• 3 cups wholemeal or plain flour, sifted
• 3–4 tablespoons oil
• Juice of 1 lime
• 6 teaspoons sugar

Method


1. Beat egg in a bowl, add milk or coconut
cream and mix well.
2. Gradually add the liquid mixture to the
flour and mix until a smooth batter is
formed. Leave for half an hour.
3. Heat a frying pan, then add just enough
oil to coat the base.
4. Add enough batter to thinly coat the
bottom of the pan. Allow to cook for a
few seconds until lightly browned at the
bottom. Turn the pancake and brown the
other side.
5. Turn over onto plate, place one teaspoon
of lime juice in the middle and add
one teaspoon of sugar. Roll and serve on a
clean plate.
Method
Note: Preserved

Mango:

Mango is one of the most delicious, aromatic and tasty fruits widely grown
in the Pacific. The trees are said to have originated from India, Burma and
Malaysia, where they were cultivated 4,000 years ago 
.
The mango is a member of the cashew
family . It can grow to
about 15–18 m (50–60 ft) high and has
narrow, dark green leaves. Mangoes are
normally grown from grafts or budded
plants. After about six years the tree will
begin to fruit.
Different varieties are found in the
Pacific. The fruits are round or oval. They
vary in size, but usually weigh 250–800 g
and are about 100–125 mm (4–5 in)
long and 50–75 mm (2–3 in) in diameter. When ripe the skin colour may
remain green or turn from green to a yellowish, orange or red colour.
Mango is very seasonal and usually ripens during the summer months.
Ripe mangoes are very juicy and sweet. Some varieties may be stringy or
have a turpentine-like flavour. These were identified as wild varieties common
in the early days . Those with very short fibres and
smooth textures are more popular than the stringy varieties.
Selection
The choice of fruit depends on the intended use. Varieties with small seeds
and lower fibre content are probably best. All fruits should be firm and free
of bruises and blemishes. In addition, ripe mangoes should be wholesome,
and have a good colour and a sweet, fresh mango smell. Try one and cut it
open to determine the quality before buying a larger quantity. Mature,
unripe mangoes should be undamaged, without bruises and should still be
very firm. In our climate it is best to get half-ripe fruit and complete the
ripening under controlled conditions. When picking fruit, care must be
taken to wash the sap off the skin, because it is caustic .

Storage
Store half-ripe fruits in a well-ventilated place. Fruits are best placed in single
rows on wire shelves covered with cloth to prevent bruising. Ripe fruits are
best stored covered at 10–13°C for a number of days 
. For longer storage, store the sliced flesh or puree in the
freezer. Sliced flesh can also be preserved by drying or bottling.
Mature or unripe mango can be stored at room temperature for a few days
before ripening. It can also be refrigerated for up to two weeks before
ripening at room temperature.
Preparation
Wash fruit well before use. Mangoes can be eaten with the skin, but are
nearly always peeled before use. The skin of mature or half-ripe fruits is
removed with a sharp knife, starting from the wider end and working
towards the tip. Subsequent preparation will depend on intended use.
To prepare ripe mango without peeling, slice off the ‘cheeks’, and then the
two narrow sides. Make a few lengthwise cuts in the flesh without cutting
the skin, and peel the skin back from the flesh. Alternatively, cut into cubes
without cutting the skin, hold the ‘cheek’ by the edges with both hands,
push the centre of the skin to form a hollow and allow the cut flesh to pop
up. This makes eating or removing the flesh easier.
Puree the cut flesh if needed. The flesh of damaged fruits can be sliced and made
into drink. Mature or half-ripe fruits can be peeled, grated and used as desired.
Food value
Mango flesh is an excellent source of Vitamin C and carotene. The fruit
also contains small amounts of potassium, other minerals and vitamins. One
hundred grams of ripe mango flesh provides 268 kJ or 65 kcal and about
41 mg of Vitamin C.
Use
Ripe mangoes are eaten raw, used in drinks, salads and cooked desserts, or
made into jam. They can also be used as part of a main dish, for garnish, to
enhance flavour and provide colour. Unripe mature mangoes can be grated
and mixed with freshly grated coconut to produce a delicious dessert or
a drink. Green mangoes are also used in curries, salads and to make chutneys

Prawns in Coconut Cream/Milk

You will need



• 750 g medium green prawns
• 1 tablespoon oil
• 2 cloves garlic, crushed
• 1 teaspoon turmeric
• 1–2 red chillies, seeded, chopped (optional)
• 8 curry leaves
• 2 medium onions, sliced
• 2 cups coconut cream/milk
• 1/2–1 teaspoon salt


Method



1. Peel and de-vein the prawns.
2. Heat the oil in a pan, add onion and
cook until soft. Add garlic, chilli, turmeric
and curry leaves. Stir over medium heat for
1 minute.
3. Add coconut and salt. Simmer over low
heat for 10 minutes.
4. Add prawns and stir gently. Simmer for
another 10 minutes or until the prawns are
tender. Serve hot.

Coconut Mint Chutney

You will need



• 150 g freshly grated coconut
• 1 onion, chopped
• 1 cup coriander leaves
• 11/2 teaspoons salt
• 2 tablespoons lemon juice
• 1 chilli (optional)


Method



1. Put coconut in a blender and add onion,
chilli, salt and well washed coriander leaves.
2. Blend till all ingredients are finely
chopped. Chutney should become a pale
green colour.
3. Add lemon juice and stir well just before
serving.
4. This chutney goes well with any curry.