GARLIC & CHEESE COCONUT SODA DAMPER
Damper bread was traditionally baked in an open fire by rural travellers using just flour, soda and water. This recipe has been adapted to use fresh coconut milk and Greek yoghurt, and can be baked in an oven or in a wood fire.
Level of Difficulty: Easy
Servings: 4
1 cup normal or wholemeal flour, sifted
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
½ cup fresh coconut milk, not too thin
100 gram Fiji-made Greek yoghurt
1 tablespoon extra virgin olive oil
Some extra flour for dusting
1 small onion, grated
1 garlic clove, grated
50 gram cheddar cheese, grated
For the damper dough
1. In a large bowl mix the flour, bicarbonate of soda and salt with a whisk.
2. Add the butter using your fingertips to rub the little cubs into the flour until the mixture resembles fine breadcrumbs.
3. Slowly add the coconut milk and yoghurt and mix to form a soft, non-sticky dough.
4. Add the onion, garlic and cheddar and carefully knead until evenly distributed.
5. Knead until smooth, approx. 1 min.
6. Shape into a round loaf.
7. Brush with a little more milk.
8. Lightly flour the handle of a wooden spoon and make deep indents into the dough top to mark 8 wedges on top.
To cook in the oven
1. Preheat the oven to 200°C.
2. Grease and dust a round cake tin
3. Bake for 30 – 40 minutes until golden.
4. The bottom should sound hollow when tapped.
To bake in the ashes of a wood fire
1. Grease and dust a fire-proof cast-iron pot.
2. Add the loaf and cover.
3. Alternatively, place in at least five layers of tin foil.
Make sure you get all the air out between dough and
foil.
4. Place in the hot coals of your fire and cover with hot
ashes and coals.
5. Bake for about 25 minutes.
GRILLED CHICKEN PARMIGIANA
The crumbed chicken dish hails from Italy but Australians have adopted it into their cultural cuisine and can be found at nearly every corner café and pub. The addition of aromatic fennel seeds (saunf) and extra chilli gives this Aussie classic a touch of Fijian Indian flavour, and the cheesey crumbs replace the full crumbed chicken to make it healthier.
Level of Difficulty: Medium-Hard
Servings: 4
1/3 cup extra virgin olive oil
2 cups fresh breadcrumbs
1/4 cup finely chopped parsley
1/2 cup grated parmesan cheese
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon fennel seeds
1 small red chilli, roughly chopped
400g can chopped tomatoes
1 teaspoon Pick-Me-Up sauce
Pinch of sugar
4 chicken breast fillets
½ bunch spinach or Fijian moca, washed and leaves
pickel
1.Preheat the oven to 200°C.
2. Place 2 tablespoons oil in a saucepan over medium heat. Add breadcrumbs and cook, stirring for 3-4 minutes until golden. Cool slightly, then season with a little salt. Fold through 2 tablespoons each parsley and parmesan, then remove from pan and set aside.
3. In the same pan, heat 1 tablespoon oil over medium-high heat. Cook onion and garlic, stirring, for 2 minutes until soft. Add tomato paste, fennel and chilli, then cook for 1 minute or until fragrant.
4. Add tomato, Pick Me Up, sugar and 1/4 cup water, then simmer, stirring occasionally, for 8-10 minutes or until thick.
5 Heat remaining 1 tablespoon oil in an ovenproof frypan over medium-high heat. Season chicken and cook for 5 minutes, then turn and cook for a further 2 minutes until just golden. Transfer to oven and bake for 5 minutes.
6. Spoon over sauce and top with spinach and remaining parmesan, then cook for a further 2-3 minutes until chicken is cooked through and cheese is melted.
7. Arrange on a plate and sprinkle with parmesan crumbs and remaining parsley.
8. Service with boiled root crops or rice.
CURRY LEAF ROASTED LAMB WITH COCONUT SAUCE
This is an adaptation of a Jamie Oliver recipe which I’ve simplified and adapted with Fijian ingredients. It’s wonderfully spiced with Indian flavours and is a Sunday roast meets a curry. If you don’t have a leg of lamb you can substitute with lamb shanks or a whole chicken.
Level of Difficulty: Hard
Servings: 6
1 x 2.5 kg shoulder of lamb, bone in
a handful of fresh curry leaves
extra virgin olive oil
salt and ground black pepper
1 fresh coriander (dhaniya)
For the marinade:
5 cm piece of fresh ginger, peeled
1 whole garlic, cloves peeled
1 large red onion, peeled
2 fresh green chillies, chopped fine
50 grams ground almonds
2 tablespoons Greek or natural yoghurt
1 tablespoon mustard seeds (sarso)
juice from ½ a lemon
For the sauce:
3 cm piece of fresh ginger, chopped fine
8 cloves of garlic, chopped fine
1 fresh green chilli, chopped fine
1 heaped tablespoon mustard seeds (sarso)
handful of fresh curry leaves
4 large ripe tomatoes, diced
1 ½ cups fresh coconut milk
juice from ½ a lemon
4 potatoes, boiled and cubed
1. Blend or grind the marinade ingredients to a smooth paste then set aside. Using a sharp knife, make about 10 incisions, roughly 4cm deep, all over the lamb, then poke a few curry leaves into each one.
2. Place the lamb onto a roasting tray and massage all over with half the paste. Pour the remaining paste in and around the tray, then cover with cling film and place in the fridge to marinate for at least 2 hours, but preferably overnight.
3. Preheat the oven to 220º Celsius. Remove the lamb from the fridge and allow to come up to room temperature.
4. Drizzle the lamb with oil and add a splash of water to the tray, then place in the hot oven for 3 to 4 hours, or until the meat falls away from the bone, reducing the temperature to 130º Celsius after the first 30 minutes.
5. Once cooked, remove the lamb to a board, cover with foil and leave to rest for around 15 minutes.
6. Meanwhile, make the sauce. Strain excess fat from the roasting tray then place the tray over a medium heat on the stove. Add the mustard seeds and curry leaves and cook for 1 minute, before adding the ginger, garlic and chilli. Cook for a further 2 to 3 minutes, or until softened and lightly golden. Add the cooked potatoes and cook in the sauce for 5 minutes.
7. Add the tomatoes, then stir in the coconut milk and simmer for a few minutes, or until thickened and reduced, stirring occasionally.
8. Season to taste with salt, pepper and a squeeze of lemon juice, then transfer to a large serving platter. Place the lamb on top, garnished with the coriander leaves and drizzle with extra virgin olive oil, then bring to the table with rice and fresh roti.
