The Fiji Times

Exotic delight recipes



Serves 2 1 cup Greek-style yoghurt

2 garlic cloves, halved (not chopped)

Sea salt

2 tablespoon­s unsalted butter, divided

2 tablespoon­s virgin olive or coconut oil

3 tablespoon­s spring onion, chopped (white and green parts)

10 cups fresh moca, picked and washed

1 teaspoon fresh lemon juice

4 large eggs

1-2 fresh chilli, chopped

1 teaspoon dried herbs (mixed, oregano or thyme) Cast iron skillet or oven-friendly frypan

1. Mix yoghurt, garlic, and a pinch of salt in a small bowl. Set aside.

2. Preheat oven to 175° Celsius.

3. Melt 1 tablespoon butter with oil in a frypan over medium heat. Add the spring onions; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.

4. Transfer spinach mixture to a cast iron skillet or another frypan that can go into the oven, leaving any excess liquid behind. Make 4 deep indentatio­ns (grooves) in center of spinach in larger skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake in oven until egg whites are set, 10–15 minutes.

5. Melt remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add fresh chilli and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1–2 minutes. Add dried herbs and cook for 30 seconds longer. Remove garlic halves from yoghurt; discard.

6. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.


Serves 2 1 large spring onion, thinly sliced

1 tablespoon apple cider or white vinegar

Sea salt

2 tablespoon­s virgin olive or coconut oil, divided 1 small onion, chopped

2 garlic cloves, thinly sliced

½ piece sweet potato

4 Eggs, fried sunny side up

Small roti, watercress, crumbled feta cheese, and lime wedges (for garnish)

1. Give spring onion, vinegar, and a pinch of salt a good toss in a small bowl. Let sit while you prepare the hash; this will be just enough time to lightly pickle the onion.

2. Heat 1 Tbsp. oil in a medium frypan over medium heat. Add onion and garlic and cook, stirring occasional­ly, until softened, 6–8 minutes.

3. Meanwhile, grate kumala on the coarse holes of a box/cheese grater.

4. Add grated kumala and remaining 1 Tbsp. oil to pan. Cook, turning hash occasional­ly and breaking up with a spoon, until sweet potato is golden brown, cooked through, and crunchy around the edges, 8–10 minutes.

5. Assemble tacos with hash, fried eggs, tortillas, watercress, drained pickled spring onions, and crumbled cheese.

6. Serve with lime wedges for squeezing over.


This is a vegetarian recipe but you can add any leftover meats or seafood. Omelette 6 free-range eggs 2 cups bean sprouts (or shredded cabbage) 4 stalks green spring onions, sliced Salt and white pepper 2 tbsp vegetable oil 1 tsp Chinese sesame oil 1 garlic clove, finely chopped Egg Foo Yung Sauce 4 tsp cornflour 2 Tbsp light soy sauce 2 tsp Oyster Sauce 1 tbsp Chinese rice wine or dry sherry 1/2 tsp sesame oil 1 cup chicken stock or coconut bu water Dash of white pepper

1. Prepare sauce first: Mix cornflour and soy sauce. Then add remaining ingredient­s.

2. Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistenc­y. Remove from stove, set aside.

3. Prepare omelette: Whisk eggs in a bowl.

4. Add bean sprouts, green onions, salt and pepper.

5. Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a frypan over medium heat. Add garlic and fry for 10 seconds.

6. Ladle in 1/4 of batter. Cook until the underside is light golden then flip and cook the other side for 1 minute. Repeat with remaining egg to make 4 omelettes.

7. Slide omelette onto a plate of hot rice. Pour over sauce.

8. Garnish with toasted sesame seeds and more spring onions

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