TARTINE 1, TRIAL 1- Papaya jam, jerky bread fruit

The first Tartine in the series, I will introduce you to one of the most creamiest fruits I have ever tasted- Breadfruit. This fruit, native to Jamaica but widely used in the coastal regions of Karnataka is a cousin of the jackfruit and can be used in curries and fries. In a way, it’s the opposite of jackfruit. Its blander, has a creamier texture and is definitely not as pungent as the jackfruit.

To prepare this, most people just cut the peel off and cook it in hot oil or marinate it and add it to curries. I like to take an extra step and roast it and then fry it. Makes it extremely creamy and super delicious when you fry it. And I believe this is how it is made in Jamaica!

I reckon the ones we get here are different in texture in terms of softness, so obviously the cooking time will vary. Now, you may question my idea of roasting the breadfruit and cooking it again, but I think it made it extra delicious! It was definitely less starchy and for this preparation, that super soft texture was perfect.

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This tartine is inspired by the flavors of Jamaica and has a papaya jam in the bottom and is topped with jerky breadfruit and some fried thyme leaves. The small specks of fried thyme with tinier crystal of salt adhered to it makes a big difference! How did it all taste on a well buttered, toasted baguette? I liked it! It definitely wasn’t something that would otherwise go with bread, but it was nice. I liked the fact that I was able to pack so many flavors and textures on one toast.

To make the Papaya Jam:

  • 1 ripe papaya (say ½ kilo)
  • 1 teaspoon dried red chillies/ flakes
  • 1 teaspoon fresh thyme
  • ½ tp sat
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 tbsp oil

Mix all the dry ingredients except the sugar and set aside. Heat a tablespoon of oil and crackle some chilli flakes. Add the papaya and dry blend. Cook for a couple of minutes till the spices are warmed and fragrant. Add ½ a cup of water and continue to cook. Add an extra ½ cup of papaya till it is soft and mushy. Add the sugar and cook for a 15-20 minutes of till it starts to look like jam. Taste and season, if necessary (you might want to add salt!) Finally, add a whole twig of thyme and let the jam absorb some flavor. Do not let it sit for long, or it would overpower it. Once cooled, blend and transfer to glass jars and store!

To make the jerky breadfruit:

Roasting- Mark an ‘X’ with a sharp knife and remove the stalk (if any). Grease the breadfruit slightly and roast for about 1.5 hours in an oven at 180-200 C. Once brown and charred on the outside, let it cool over night or for at least 6 hours. When easy to handle, remove the peel and chop into chunks.

Jerky marinade:

  • 1 teaspoon pepper
  • 1 teaspoon Paparika
  • 1 teaspoon all spice
  • 1 small onion
  • 1 tsp finely chopped garlic
  • ½ teaspoon salt
  • 1 teaspoon dried red chillies/ flakes
  • 1 teaspoon fresh thyme
  • ¼ cup white sugar
  • some lemon juice

Combine all the ingredients and blend till combined. Rub the coarse paste on the chopped breadfruit and let sit for an hour. Grill or fry on a skillet with a neutral flavoured oil.

The thyme crumbs:

Pick out thyme leaves gently and fry them for a few seconds (literally) in hot oil. Take it out and toss it with a pinch of salt and let it rest on a paper towel.

To assemble:

Get your perfect toasted baguette (we’ll talk about this perfection later), spread a tbsp of papaya jam and top it with the jerkied breadfruit, garnish with fried thyme leaves.

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Can you tell its grilled well? mmmmm….

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