From Taste
Florida's Tropics
Sponsored by the Florida Tropical Fruit Advisory Council, Florida
Department of Agriculture and Consumer Services
Starfruit
Chicken with Lemon Sofrito
Serves four
3 large lemons
6 Tbs. olive oil
2 medium shallots, diced
1 Tbs. minced garlic
1 tsp. ground cumin
1 tsp. dry oregano
¼ Tbs. dried red chili flakes
1 medium red pepper, diced
1 cup dry white wine
1 Tbs. Kosher salt
½ tsp. freshly ground black pepper
4, 8 oz. chicken breasts
2 large starfruit, thinly sliced, reserving 5
stars for garnish
1 Tbs. flat leaf parsley, chopped
To
prepare the lemons: Using a rasper, zest one lemon,
placing the zest in
a small dish and covering it with film. Peel and segment the second
lemon, reserving for garnish. Juice the last lemon, along with the
zested lemon, reserving the juice.
To prepare
the sofrito:
In a large, heavy-bottomed skillet, warm 3 Tbs. of the olive oil. Add
the shallots and cook until translucent. Stir in the garlic, cumin,
oregano and chili flakes. Add the red peppers, white wine and lemon
juice; bring the mixture to a simmer. Let the sofrito cook together
until it is reduced by half the volume and season with salt and pepper.
To prepare
the chicken:
In another large, heavy-bottomed skillet warm the remaining oil. Season
the chicken with salt and pepper, along with the lemon zest. Brown the
chicken well on both sides. Add the sofrito to the pan with the
starfruit and the chicken. Lower the heat to medium and cook covered
for 25 minutes.
To serve:
Remove the chicken from the pan to a colorful serving platter. Spoon
sofrito around chicken, finishing with reserved lemon segments,
starfruit and chopped parsley.
Coconut Pancakes
with Starfruit
Serves six
4 oz. all-purpose flour
1 Tbs. superfine sugar
1 pinch salt
1 large egg
5 oz. coconut milk
1 Tbs. melted butter, plus extra for brushing
½ tsp. vanilla extract
½ tsp. grated lemon zest
For the filling:
8 Tbs. fresh grated coconut
3 Tbs. golden raisins
6 oz. light brown sugar
¼ tsp. ground cardamom
¼ tsp. grated nutmeg
2 large starfruit, sliced
To make the
pancakes:
Sift the flour, sugar and salt into a bowl, make a well in the center
and add the egg, coconut milk and 1 Tbs. of melted butter. Whisk to a
smooth batter, then stir in the vanilla and lemon zest. It should have
a thin pouring consistency. Cover and let rest for 1 hour. For the
filling: In a small stainless steel bowl, mix together coconut,
raisins, ½ cup brown sugar, cardamom, nutmeg, and starfruit
slices.
To cook:
Heat a
non-stick 6-inch frying or crepe pan. Whisk the batter and adjust with
water if too thick. Pour in enough batter to coat the bottom thinly,
tilting the pan to spread it. Cook for 1 minute until lightly browned
underneath, then flip over and cook the other side, for just 30
seconds. Turn out and make the remaining pancakes in the same way.
To finish and
serve:
Divide the filling between the pancakes, reserving three starfruit
slices, and roll up each individually. Place on serving plate and brush
with remaining melted butter. Place fresh sliced starfruit on top of
pancakes. Sprinkle generously with remaining brown sugar and place
under hot broiler to caramelize the
starfruit.
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Bibliography
Susser, Allen. "Starfruit Chicken with Lemon Sofrito and Coconut
Pancakes with Starfruit."
Taste Florida's Tropics, c. 2002, Florida Tropical Fruit Advisory
Council, Florida Department of Agriculture and Consumer Services,
www.freshfromflorida.com.
Photographs
Maguire, Ian. "Starfruit
Chicken with Lemon Sofrito and Coconut Pancakes with Starfruit." UF/IFAS, Tropical
Research and Education Center, trec.ifas.ufl.edu.
Published 22 Dec. 2015 LR
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