On Sunday someone brought me my first breadfruit and last night I cooked it. I decided to boil it and mash it with butter and black pepper, the way I do with swede. As I shook the pepper I could smell something spicey. Looking at the label on the jar I realised I had picked up garam masala instead of pepper. Thinking this could be interesting I stirred it in and tasted: delicious!
There was far too much to eat at one sitting so I put the rest in the fridge. This evening, needing something quick and easy for my dinner, I wondered if I could saute the breadfruit. I chopped some onion and put it on to fry in dripping (yes, I know, but I didn't care!). When the onion was beginning to brown I added the breadfruit, then a beaten egg to add some protein.
As it was cooking it began to remind me of something. My late sister was married to an Italian and I suddenly remembered her showing me how to make a frittata. I was doing exactly the same thing - if I had just had some cooked mix veg. to add I should have had a perfect hybrid - a St Lucian frittata!
It was even more delicious than the creamed breadfruit yesterday and, pig that I am, I ate it all! Lovely grub!
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That same sister taught me how to make frittata. Got quite a nostalgic lump in my throat, as well as droolling at the thought.
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