Seru Mar, A taste of Fiji

A Taste of Fiji

SERU MAR brings back an old Fijian favourite and a couple of tasty salads for good measure. 

Bula! I’ve gone back to my roots for this issue’s recipes. But I’ve added my own twist to a traditional Fijian delicacy to keep with the light and fresh theme as the warmer weather is still with us in this part of the world. Summer Salads are so versatile – these ones can either be served as an appetizer with drinks, or as a main meal accompanied with the usual favourites of steamed rice, taro or cassava, or used to fi ll Pita Pockets.

Here are some of my favorites:

• Kokoda – Traditional Fijian marinated raw fi sh salad with pawpaw & chilli
• Lamb Salad with Watercress, Kumara & Capsicum
• Grilled Lime Chicken with Caesar Salad. 

Grilled Lime Chicken

Ingredients

• 2 Chicken Breasts
• Lime or lemon juice
• Lime or lemon zest
• 1 tsp minced garlic
• Salt & Pepper

Method

Marinate chicken in garlic, lemon or lime juice, zest and salt & pepper. Place chicken breasts under grill – grill for 5-7 minutes on each side. Let it rest for 5 minutes, so as the juices don’t run when you slice it. Slice chicken into strips. Serve with the Ceasar Salad.

Ceasar Salad

Crisp Cos Lettuce lashed with Parmigano, crunchy croutons, bacon and anchovies, lightly coated in a lemony dressing and served with the grilled lime chicken.

Ingredients

• 2 Cos (Romaine) Lettuces
• 10 Anchovies, rinsed and dried
• 1 tablespoon freshly grated Parmigano Cheese
• Shavings of Parmigano (best done with a potato peeler)
• 3 soft boiled eggs
• 2 rashers grilled bacon, chopped

CROUTONS

• 4 Slices of Stale White Bread
• 1 clove Garlic
• 1 tspn dried Oregano

DRESSING

• 1 tspn grated Lemon Rind
• 1 Free Range Egg
• 2 tablespoons Lemon Juice
• Salt and Freshly ground Pepper
• 1 Teaspoon White Wine Vinegar
• ½ Cup good quality Olive Oil

Method

Wash and dry lettuce leaves. Set Aside. Soft boil 3 eggs. Set aside. Rub bread with cut garlic clove, brush with olive oil, sprinkle with Oregano and bake at 160 degrees celsius until crisp. When bread is cool, cut into cubes or fingers. Set aside

Combine lemon rind, egg, juice, salt, pepper and vinegar in a small bowl and whisk. Add olive oil slowly, whisking constantly until smooth. Set aside.

Arrange lettuce leaves in salad bowl, add anchovies and grated Parmigano. Add chopped grilled bacon rashers. Tuck croutons and cheese shavings into salad leaves, chop boiled eggs and arrange on top. Serve immediately with dressing on the side, and the Grilled Lime Chicken.

Lamb Salad with Watercress, Kumara and Capsicum

For this salad I’ve used Lamb Back straps, or Tenderloin of Lamb. If you prefer beef instead of lamb feel free to use Beef Fillet.

Ingredients

• 4 Back straps of Lamb, Trimmed of Sinew or fat
• 2 Red Capsicums, sliced into thin strips
• 2 Red Onions, peeled and cut lengthwise into wedges
• 1 large Kumara, peeled and cut into 2 cm slices
• 2 cups baby Spinach leaves
• 1 cup watercress leaves
• ½ cup good quality Olives
• 2 tbsp Red Wine or Vincotto
• 1 tspn Salt
• ½ tspn Ground black pepper
• 1 tspn Ground Coriander Seeds
• 1 tspn Ground Cumin Seeds

Method

Mix together the salt, pepper and ground coriander and cumin seeds. Roll the meat in this spice mixture. Set aside for the
fl avours to be absorbed while you roast capsicums and onions.

Place capsicums, onions and Kumara in large frying pan with the olive oil and toss well to coat. Cook on slowest heat possible for 25-30 mins until vegetables are sweet and soft.

Remove vegetables, add a splash more oil and cook lamb straps for 4-5 minutes on each side, depending on how thick they are (it is best to allow the lamb to be a little pink inside) allow lamb to rest for 5-10 mins, so that the juices don’t run when you slice it.

Meanwhile on a larger serving platter, toss the spinach, watercress, olives, capsicums, kumara and onions together. Drizzle the Vincotto or Red Wine into the pan and stir to mix with meat juices. Allow to bubble up, then turn the heat off.

Carve each strap into 5-6 pieces. Arrange slices on top of the salad vegetables and pour juices over. Serve with crusty bread or your Taro, Casava or fill Pita pockets. Enjoy! 

Kokoda

Traditional Fijian marinated Rawfish Salad with Pawpaw and Chilli

This salad takes me back to family lunches on Sundays after church when the extended family gathered to feast on a whole range of typical island dishes. A fish with fine but firm white flesh and not too many bones is best. The coconut sauce should be delicately flavoured with onion, lemon and a little chilli, and possibly ginger or dill. I’ve used pawpaw in this recipe but mango is another good substitute.

The fruit gives this recipe a great island touch and also helps to tenderise the fi sh. Unless told, most people would not realise that this is raw fish. Kokoda is an excellent starter to a main meal.

Ingredients

• 600g White Fish – Snapper, Terakihi or Gurnard etc
• 1.5 cups Lime or Lemon Juice
• Zest of 2 Limes or Lemons
• 1.5 cups of Light Coconut Cream
• ¼ cup of fi nely diced onion – either brown or red
• 1 small Chilli, de-seeded and finely chopped
• 1 small Pawpaw or Mango, peeled and diced small
• 2 Tomatoes, diced
• 1 red or green Capsicum, diced small
• 2 teaspoons of fi nely diced Ginger
• Lemon or Lime slices, to garnish

Method

Clean and wash fi sh then cut into 1.5cm cubes or medium strips. Place in a bowl and cover with lemon or lime juice and leave for 3-4 hours. The juice cooks the fish. Strain fish and discard juice.

Add Onions, Capsicums, Chilli, Lemon or Lime Zest, Ginger and Pawpaw or Mango to drained fish. Add Coconut Cream.

Mix together and season with salt and pepper. Garnish with Lime or Lemon slices.

Back