A breadfruit dish is a treat out of this world. Mostly available during the summer and the fall season, this wonderful fruit or vegetable is very versatile and easy to cook.
I made my Breadfruit au Gratin since last week and for one reason or another, I could not post it because of writer’s block. I am not sure what the reason is but lately, it has been a challenge to write. Thank God I have no problem with eating! 🙂
Writing seems to be getting a bit harder because my mind has been traveling in many directions since we had a death in the family and my several trips to the doctors. I can tell you that life is so unpredictable that I have learned to go with the flow and take one day at a time.
Enough of my blah, blah, blah! I love cooking meals that combine many ingredients such as starch and protein.
Breadfruit is a staple food in many tropical regions and especially the Caribbean. Growing up, I remember liking breadfruit a lot more than potato. It has a sweetness to it that goes well with cheese and herbs and spices. Breadfruits are very rich in starch. So if you are on a strict diet I could advise to eat in in moderation.
Breadfruits can be roasted, baked, fried or boiled. When ripe, breadfruits are sweet, as the starch converts to sugar. For many Caribbean recipes, an unripe breadfruit is preferable. It is also serve boiled and served with meat, poultry, seafood, and stews.
Breadfruit au Gratin is a one-pot dish. Patience is required to make this dish because of the salted cod. Salted Cod must be soaked for several hours to remove the salt. When soaking salted-cod, changing the water several times is crucial. I usually rinse the fish first before starting my soaking process.
Cooking a breadfruit is easy. It is almost like cooking potatoes. The skin is easily removed with a knife. The core of the breadfruit must be removed as well. For this recipes, the breadfruit must be cut into pieces and place in water to boil. Once thoroughly cooked it is then mashed and mix with the remaining ingredients on the list and then baked.
If you are not living in the Caribbean, Breadfruit can be found in many West-Indians or Caribbean markets. It might cost you a pretty penny, but it is all worth it.
- 1 large green and firm breadfruit
- ¼ pound salted cod filets
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon fresh parsley finely chopped
- ¼ teaspoon thyme leaves only an chopped
- Freshly ground black pepper to taste
- Salt to taste
- 1 egg beaten
- 3/4 cup milk
- 2 cups Parmesan freshly grated
- 1 tablespoon unsalted butter
- The day before rinse codfish filets to remove most of the salt. Soak in 6 quarts of water for a about 4 – 6 hours, drain and replace with fresh water, repeat process about 2 – 3 times. After last soaking, rinse filets under running water, pat dry and flake and set aside.
- Peel breadfruit and remove core. Cut in medium pieces and place to boil in large pot with enough water to cover. Once thoroughly cooked, removed breadfruit pieces, place in a large bowl and mash with a potato ricer or potato masher or a large fork. Set aside.
- Preheat oven to 375 degrees Fahrenheit. Grease baking dish.
- In a frying pan, add oil and then codfish. Let cook for about 2 – 3 minutes, add onion, parsley, thyme and black pepper. Cook for about 3 – 4 minutes while stirring. Remove pan and let cook.
- Mix mashed breadfruit with codfish mixture; season to taste. Add milk, beaten egg and cheese and mix thoroughly. Add mixture in prepared baking dish. Dot with butter and bake golden in oven for about 30 – 45 minutes. Allow Breadfruit au Gratin at room temperature for about 15 minutes before serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.