Breadfruit is native to the Pacific islands. It has a green skin and its flesh is pale and starchy. It is used in both savoury and sweet recipes.
- 2 breadfruit
- 1 litre water
- ⅓ cup cornstarch
- 1 cup chopped red papaya
- 1 cup chopped golden nugget pumpkin
- 3 bananas, chopped
- 225 g can coconut cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Soak the breadfruit in a bowl of cold water for 2 minutes, to remove most of the sticky sap from its skin.
- Cut an “X” into the skin at the base of the breadfruit, to allow steam to escape while cooking.
- Coat the breadfruit in vegetable oil and wrap in aluminium foil to keep moist. Place on a baking tray. Bake at 200°C for up to 1 hour, until a knife inserts easily and comes out clean.
- Meanwhile, combine the water and cornstarch in a large saucepan on medium-high heat. Bring to the boil.
- Add the freshly cut papaya, pumpkin and bananas to the water. Cover and simmer for 10-15 minutes or until the fruit has cooked down. Drain remaining liquid into a separate bowl, then mash together the fruit.
- Using a sieve, add the coconut cream to the fruit mixture and stir to combine.
- Remove the roasted breadfruit. Allow to cool, then peel and slice.
- Serve the mashed fruit in a bowl with breadfruit on the side.
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