The {Page-Turner-Cookbook} featuring
Fiji
Cuisine is influenced by:- Asian - Southeast-Asian - Indian -
Fiji:2 recipes
Fijian cassava cake
Spicy coriander chicken salad
Asian:5 recipes
Brown rice and chicken stir fry with edamame and walnuts
Meringues with ginger ice cream and chocolate sauce
Oriental lemon chicken
Spicy peanut chicken
Tomato stack salad
Indian:5 recipes
Chicken in curried sauce
Cold curried chicken
Curried chicken and rice salad
Kashmiri lamb curry
Squash and sage risotto
Fiji's traditional cuisine relies heavily on foods available naturally on the island. As a result, their delicious dishes are usually made from fish and seafood, coconuts, root vegetables such as sweet potatoes, cassava and breadfruit and other crop vegetables, citrus fruits and some chicken, pork and lamb.
1. Chicken Curry 2. Cauliflower and Canned Salmon 3. Sehna 4. Raita & Lassi 5.Kheer (Indian Rice Pudding) & Sonth 6.Vakalolo 7.Coconut Chutney 8. Jalebi, Lakadi & Barfi (Burfi) 9. Alu Bhindi (Okra and Potato) Curry 10. Roti 11. White Snapper in Tomato Sauce 12. Potato/Eggplant/Greenpeas 13. Chicken Palau (Pulao) 14. Kathar or Green Jackfruit 15.Bara 16. Roat (for Pooja)) 17.Murku 18. Payasam (dessert) 19.Sev 20. Chicken Liver Curry (and/or Chicken Giblet Curry) 21.Khichdi 22. Coconut Gujia 23. Suji Laddoo
1. Chicken Curry 2. Cauliflower and Canned Salmon 3. Sehna 4. Raita & Lassi 5.Kheer (Indian Rice Pudding) & Sonth 6.Vakalolo 7.Coconut Chutney 8. Jalebi, Lakadi & Barfi (Burfi) 9. Alu Bhindi (Okra and Potato) Curry 10. Roti 11. White Snapper in Tomato Sauce 12. Potato/Eggplant/Greenpeas 13. Chicken Palau (Pulao) 14. Kathar or Green Jackfruit 15.Bara 16. Roat (for Pooja)) 17.Murku 18. Payasam (dessert) 19.Sev 20. Chicken Liver Curry (and/or Chicken Giblet Curry) 21.Khichdi 22. Coconut Gujia 23. Suji Laddoo
Fijian cassava cake 
this cake and variants of it are commonly found throughout parts of the Pacific and Southeast Asia
Serves: 6
1/3 cup of honey or coconut sugar, or 1/2 c maple syrup
1/2 tsp sea salt
1 tsp vanilla
1 tsp cinnamon
1/2 cup coconut cream
Serves: 6
Preparation time:10 minutes
Cooking time:50 minutes
2 packages grated cassava* (2 lbs total; can be found in the frozen sections of Asian/Latin grocery stores; common Filipino ingredient)1/3 cup of honey or coconut sugar, or 1/2 c maple syrup
1/2 tsp sea salt
1 tsp vanilla
1 tsp cinnamon
1/2 cup coconut cream
Mix all ingredients in a large bowl. Pour into greased 9x9 pan. Bake at 400 degrees for 40-50 minutes or until brown on top and tester comes out clean.
Enjoy with afternoon or morning tea.
* If you have cassava root, grate it in a food processor and boil it for about 5 minutes to be able to use it in the recipe.
Enjoy with afternoon or morning tea.
* If you have cassava root, grate it in a food processor and boil it for about 5 minutes to be able to use it in the recipe.
Spicy coriander chicken salad
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
1/4 cup unsalted pumpkin seeds 2 medium poblano chilies
2 teaspoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
salt and pepper to taste
1/4 cup dry white wine
3 ounces jicama, peeled and cut into 1-by-1/4-inch matchsticks
1 jalapeño or serrano chile, seeded and finely chopped
3 tablespoons fresh coriander, coarsely chopped
1/4 cup mayonnaise
1/4 cup sour cream
Preheat oven to 350 degrees.
Toast the pumpkin seeds on a baking sheet until golden brown.
Roast the poblanos over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer to a paper bag and let steam for 10 minutes. Peel the poblanos and discard the stems, seeds and ribs. Finely dice the poblanos.
Heat the oil. Season the chicken with salt and pepper. Cook until well browned. Add the wine, cover and simmer until the chicken is cooked through. Transfer the chicken to a plate and let cool. Cut the chicken into strips and and transfer to a bowl. Stir in the poblanos, jicama, serrano, 1/4 cup of the pumpkin seeds and three tablespoons of coriander.
Combine mayonnaise and the sour cream. Add to the chicken salad and toss to coat. Season with salt and pepper.
Sprinkle the remaining 1 tablespoon of pumpkin seeds and 1 teaspoon chopped coriander over the salad. Serve with baby lettuce and lime wedges.
Toast the pumpkin seeds on a baking sheet until golden brown.
Roast the poblanos over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer to a paper bag and let steam for 10 minutes. Peel the poblanos and discard the stems, seeds and ribs. Finely dice the poblanos.
Heat the oil. Season the chicken with salt and pepper. Cook until well browned. Add the wine, cover and simmer until the chicken is cooked through. Transfer the chicken to a plate and let cool. Cut the chicken into strips and and transfer to a bowl. Stir in the poblanos, jicama, serrano, 1/4 cup of the pumpkin seeds and three tablespoons of coriander.
Combine mayonnaise and the sour cream. Add to the chicken salad and toss to coat. Season with salt and pepper.
Sprinkle the remaining 1 tablespoon of pumpkin seeds and 1 teaspoon chopped coriander over the salad. Serve with baby lettuce and lime wedges.
Brown rice and chicken stir fry with edamame and walnuts
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1/2 cup coarsely chopped walnuts 4 tablespoons low sodium soy sauce
2 skinless, boneless chicken breasts halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups cooked short grain brown rice, cooled
2 cups shelled cooked edamame beans
2/3 cup chopped green onions
Stir walnuts in nonstick skillet over medium heat until lightly toasted. Drizzle 2 tablespoons soy sauce over walnuts; stir until soy sauce coats walnuts. Cool.
Combine chicken, 2 tablespoons soy sauce and honey; toss to coat. Let stand 15 minutes.
Heat oil in large nonstick skillet over high heat. Add chicken and stir fry 2 minutes. Add ginger and garlic and stir fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir fry until heated through. Season with salt and pepper. Divide rice mixture among plates.
Sprinkle with green onions and walnuts
Combine chicken, 2 tablespoons soy sauce and honey; toss to coat. Let stand 15 minutes.
Heat oil in large nonstick skillet over high heat. Add chicken and stir fry 2 minutes. Add ginger and garlic and stir fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir fry until heated through. Season with salt and pepper. Divide rice mixture among plates.
Sprinkle with green onions and walnuts
Meringues with ginger ice cream and chocolate sauce
Serves: 6
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
1 1-inch piece ginger root 2/3 cup sugar
2 cups whipping cream
Meringues:
5 egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar
pinch of salt
SATIN CHOCOLATE SAUCE:
8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
2 teaspoons butter
Meringues:
Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.
SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.
To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.
Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.
SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.
To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.
Oriental lemon chicken
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
1 lb boneless chicken breast (skinless), cut into thin strips2 tablespoons soy sauce
4 1/2 tablespoons cornstarch
1/2 tablespoon cornstarch diluted in 1 tablespoon water
1 lemon (skin grated) and juiced
2 tablespoons sherry
3/4 cup chicken broth
3 tablespoons celery leaves, chopped
1 teaspoon garlic, minced
1 teaspoon granulated white sugar
salt and pepper to taste
3/4 cup cooking oil
Combine chicken strips and soy sauce. Mix well and marinate for at least 15 minutes.
Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
Fry the coated chicken pieces until color turns light brown. Do not overcook.
Remove the chicken from the pan, place in a plate, and set aside.
Drain excess oil until about 1 tablespoon is left. Saute garlic and stir in the celery leaves.
Pour in the chicken broth and sherry. Add sugar, salt, grated lemon, lemon juice, salt, and pepper. Stir and let boil.
Pour-in the cornstarch mixed in water. Stir until the sauce thickens.
Add the fried chicken slices. Stir and cook for another minute.
Transfer to a serving plate. Serve.
Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
Fry the coated chicken pieces until color turns light brown. Do not overcook.
Remove the chicken from the pan, place in a plate, and set aside.
Drain excess oil until about 1 tablespoon is left. Saute garlic and stir in the celery leaves.
Pour in the chicken broth and sherry. Add sugar, salt, grated lemon, lemon juice, salt, and pepper. Stir and let boil.
Pour-in the cornstarch mixed in water. Stir until the sauce thickens.
Add the fried chicken slices. Stir and cook for another minute.
Transfer to a serving plate. Serve.
Spicy peanut chicken
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
4 teaspoons smooth peanut butter 3 teaspoons soy sauce
1 teaspoon brown sugar
2 teaspoons water
2 cloves minced garlic
1 teaspoon lemon juice
1 teaspoon dried chili peppers
1/2 teaspoon cinnamon
4 teaspoons butter
1 medium chopped onion
4 chicken breasts
In a saucepan, combine the first 8 ingredients. Mix well. Heat. Add butter and melt. Simmer for 5 minutes.
Let cool at room temperature. Arrange onion and the chicken breasts in a single layer in a shallow glass or baking dish.
Pour on the marinade and let stand, covered, for an hour or more in the refrigerator.
Cook the chicken about 7 to 8 inches from the broiler heat for about 10 minutes on each side, turning several times during the cooking process.
Let cool at room temperature. Arrange onion and the chicken breasts in a single layer in a shallow glass or baking dish.
Pour on the marinade and let stand, covered, for an hour or more in the refrigerator.
Cook the chicken about 7 to 8 inches from the broiler heat for about 10 minutes on each side, turning several times during the cooking process.
Tomato stack salad
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
8 Italian Roma tomatoes, cut in half 2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion, -- julienned
salt and pepper to taste
1 beefsteak tomato, -- cut into 6 slices
1 yellow beefsteak tomato, -- cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes, for top of salad
Black pepper for the rim
edible flowers
Preheat the oven to 400 degrees.
Toss the Roma tomatoes with the olive oil. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes.
In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together.
Add the julienned tomatoes. Season the vinaigrette with salt and pepper.
Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette.
Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens.
Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad.
Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.
Toss the Roma tomatoes with the olive oil. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes.
In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together.
Add the julienned tomatoes. Season the vinaigrette with salt and pepper.
Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette.
Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens.
Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad.
Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.
Chicken in curried sauce
Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
1 3-pound cooked chicken 2 tablespoons vegetable oil
1 medium chopped white onion
2 teaspoons curry powder
1 teaspoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya
Skin the chicken and divide into portions.
Remove the bones if desired. and stir occasionally until heated. Add curry powder, tomato sauce and chutney. Mix and remove from heat.
Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Remove the bones if desired. and stir occasionally until heated. Add curry powder, tomato sauce and chutney. Mix and remove from heat.
Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Cold curried chicken
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
2 cups cooked chicken breasts, cubed2 teaspoons vegetable oil
1 medium chopped white onion
1 teaspoon curry powder
1 tablespoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya
Heat the oil and add the onion. Sauté and stir occasionally, until soft. Add curry powder, tomato sauce and chutney.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Curried chicken and rice salad
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup sweetened shredded coconut 2 tablespoons canola oil
1 medium onion, finely chopped
1 tablespoon curry powder
1/2 teaspoon ground ginger
1 cup long grain white rice
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2 inch dice
1 tablespoon minced garlic
2 medium celery ribs, finely diced
1 medium red pepper, cut into strips
1/2 cup dried currants
1 Granny Smith apple, diced
3/4 cup unsalted dry roasted peanuts, chopped
3 medium scallions, chopped
HONEY-MUSTARD VINAIGRETTE
Makes about 3/4 cup
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon minced garlic
6 tablespoons olive oil
Preheat the oven to 350 degrees.
Spread the coconut on a small baking sheet and toast , stirring once or twice, until golden. Let cool.
Heat 2 teaspoons of the oil in a medium saucepan. Add half the onion and cook stirring, until softened. Add 2 teaspoons of the curry powder and the ginger and cook, stirring, for two minutes. Stir in the rice, 2 cups of water and the salt and bring to a boil.. Cover and cook over low heat until rice is tender.
Transfer to a bowl. Heat the remaining 1 tablespoon plus 1 teaspoon oil in a large skillet. Add the chicken and cook stirring occasionally, for 5 minutes. Add the garlic, the remaining chopped onion and 1 teaspoon curry powder and cook until chicken is cooked through. Add to the rice and let cool, tossing occasionally. Stir in the celery, bell pepper, currants and apple into the chicken and rice.
Add the Honey-Mustard Vinaigrette and toss to coat. Add the coconut, peanuts and scallions to the chicken salad and combine. Serve the salad with your favorite lettuce.
Honey-Mustard Vinaigrette:
Whisk the vinegar with the lemon juice, honey, mustard and garlic. Whisk in the oil and season with salt and pepper.
Spread the coconut on a small baking sheet and toast , stirring once or twice, until golden. Let cool.
Heat 2 teaspoons of the oil in a medium saucepan. Add half the onion and cook stirring, until softened. Add 2 teaspoons of the curry powder and the ginger and cook, stirring, for two minutes. Stir in the rice, 2 cups of water and the salt and bring to a boil.. Cover and cook over low heat until rice is tender.
Transfer to a bowl. Heat the remaining 1 tablespoon plus 1 teaspoon oil in a large skillet. Add the chicken and cook stirring occasionally, for 5 minutes. Add the garlic, the remaining chopped onion and 1 teaspoon curry powder and cook until chicken is cooked through. Add to the rice and let cool, tossing occasionally. Stir in the celery, bell pepper, currants and apple into the chicken and rice.
Add the Honey-Mustard Vinaigrette and toss to coat. Add the coconut, peanuts and scallions to the chicken salad and combine. Serve the salad with your favorite lettuce.
Honey-Mustard Vinaigrette:
Whisk the vinegar with the lemon juice, honey, mustard and garlic. Whisk in the oil and season with salt and pepper.
Kashmiri lamb curry
Serves: 6
Preparation time: 20 minutes
Cooking time:2 hours
1 tablespoon olive oil 2 pounds lamb shoulder, cubed
1 large onion, chopped
2 tablespoons hot curry paste
1 (14-ounce can) coconut milk
2 tablespoons tomato sauce
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup cubed bananas
Serve with rice and curry
Heat oil in an oven-proof skillet and brown lamb and onion on high heat.
Stir in curry paste, coconut milk, and tomato sauce. Add water to cover meat. Simmer on low for 1 1/2 hours. Add remaining ingredients.
Simmer until lamb is tender.
Serve with rice and chutney.
Stir in curry paste, coconut milk, and tomato sauce. Add water to cover meat. Simmer on low for 1 1/2 hours. Add remaining ingredients.
Simmer until lamb is tender.
Serve with rice and chutney.
Squash and sage risotto
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
7 cups vegetable broth 1/2 pound butternut squash, cut into cubes (1 2/3 cups)
1 tablespoon olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 teaspoon salt
1 cup dry white wine
3 cups chopped swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley
1/4 cup grated soy Parmesan
Bring broth to boil.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.
