Difference between revisions of "Breadfruit Roll with Fish Filling"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Barbadian Recipes" to "Category:Cuisine of Antigua and Barbuda") |
||
| Line 26: | Line 26: | ||
[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
| − | [[Category: | + | [[Category:Cuisine of Antigua and Barbuda]] |
[[Category:Barbadian Appetizers]] | [[Category:Barbadian Appetizers]] | ||
[[Category:Breadfruit Recipes]] | [[Category:Breadfruit Recipes]] | ||
[[Category:Chives Recipes]] | [[Category:Chives Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
Revision as of 07:37, 6 April 2012
Description
Ingredients
- 1 large breadfruit
- 1 beaten egg
- 1 ½ teaspoon salt
- water for steaming/ boiling
- Filling
- 1 lb. Cooked flaked * 1 large Onion
- 2 blades chive
- 1 celery stick (blade)
- 1 red & 1 green sweet pepper
- salt & pepper to taste
- 2 tbs. flour
- 1 tbs. margarine
- ¼ cup milk
Directions
- Cook and crush breadfruit. Add beaten egg. Make into ball as pastry.
- Method for Filling: Melt margarine in pan, add chopped seasonings. Sauté for 2 minutes. Stir in flour, add milk and cook until smooth. Add , adjust the flavor, and allow to cool.
- Roll out pastry 16 x 16 on waxpaper. Spread on filling, reserving 1 inch at each side. Roll using the waxpaper as protection.
- Place on greased cookie sheet and brush with beaten egg. Bake until brown. Slice and serve.
