Chef Maurice recently delighted North American country with a stunning feeder menu of gently sautéed callaloo and cooked breadfruit. It’s therefore delicious that we would like to share the formula with you. Plus, modifications to the current Jamaican-style dish ar straightforward.
Although the breadfruit utilized in the dish was grownup in Jamaica, you'll be able to use crusty light bread if you don’t have breadfruit in your space. And, the callaloo will merely be seared for a entremots and goes well with chicken, fish and turkey – a good plan for serving a recent new dish at Thanksgiving. Enjoy!
Ingredients
(Serves 2 to four)
- one pound of recent callaloo (you will use additionally, spinach or canned callaloo if recent isn't offered in your area)
- one inexperienced and one red pepper (medium sized) – diced
- one little onion, chopped
- A sprig of thyme
- a pair of little tomatoes – diced
- Salt and pepper to style
- one ounce of butter
- 1-2 cloves of recent garlic, minced
Directions
- in a very little cooking pan on medium heat, sauté garlic and onion with butter
- Add sweet peppers, tomatoes, thyme, a splash of salt and pepper. Sauté for many additional minutes till tender
- Add within the callaloo. Sauté till callaloo is mixed in and seared all the way down to desired tenderness
- shut down heat and canopy
- dish out with light bread, or as a entremots
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