By Danielle Leoni, Chef/Co-owner, The Breadfruit & Rum Bar
Ingredients: Quantity: Rosemary 1 ½ t Minced Thyme 1 ½ T Picked & Minced Basil 15 Leaves / Large Torn ½ “ x ½ “ All Purpose Flour 480 g Sea Salt 1 T Raw Sugar 1 ½ t Baking Powder 1 ½ t Black Pepper 1 t Finely Ground
Water 1 C + ¼ C
1. Prepare herbs, set aside. 2. In mixing bowl, combine AP Flour, Sea Salt, Raw Sugar, Baking Powder, Black Pepper and herbs. 3. Make a well in dry mixture, add Water. 4. Knead dough gently until dough is fully combined. 5. Weigh Roti dough into 2 oz portions. 6. Press Roti dough flat. 7. In a skillet on medium high heat, add 1 T olive oil. 8. Add flattened Roti dough to oil. Brown on each side. 9. Remove, set aside.
Passionfruit Chili Sauce
Ingredients: Quantity: Passionfruit Juice 2 Packs (28 OZ) Chili Flake 2 t Raw Sugar 1 ¾ C Butter 6 OZ Agar 3 G
Prep: 1. In a large saucepan, add Passionfruit Juice, Chili Flake, Raw Sugar. 2. Heat to dissolve. 3. Whisk in Butter 4. Whisk in Agar 5. Bring up to a boil. Boil for 3 minutes. 6. Remove from heat, pour into metal 1/3 pan. 7. Let stand at room temperature to cool.
Ingredients: Quantity: Tamarind Paste 1 C Not Tamarind 4 Tam Balls Water 3 T Honey 3 T
1. Combine all ingredients – whisk to combine 2. Put into squeeze bottle to store
To fire tamarind prawns:
Saute pan: add 1 T coconut oil 1 t garlic/thyme mix ¼ t salt ¼ t black pepper 1/8 t pimento 1/8 t cinnamon
Saute until nearly cooked. Add: 1 T tamarind glaze. Toss to coat.
Plate with passionfruit chili sauce / roti / lemon zest