Pawpaw Papaya Tarts Recipes

PAPAYA STEW RECIPE BY TASTY

Steps:

• Make the sofrito: Add the cilantro, green bell pepper, red onion, garlic, and olive oil to a food processor. Process until the mixture is fully combined, chunky, and uniform in color.
• Make the stobá: In a large bowl, pour the sofrito over the spare ribs, tossing to coat well. Marinate at room temperature for at least 20 minutes.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
• Place the shredded plantain in the center of the prepared baking sheet. Using the back of a spoon, spread the plantain evenly into a thin round, 6-8 inches wide.
• Bake the plantain round for 15 minutes. Remove the plantain round from the oven. Let cool slightly, then lift the plantain on the parchment paper and invert into a medium bowl. Place another medium bowl inside to set the shape of the plantain bowl. Let cool completely.
• In a medium saucepan, add the water and cured pork tail and simmer for 15-20 minutes to draw the salt out of the pork tail. Remove the pot from the heat and set aside.
• Melt the coconut oil in a large pot over medium-high heat. Add the onion and garlic and cook until lightly browned and fragrant, about 5 minutes.
• Add the pork tail and cooking water, marinated spare ribs, and the salt. Reduce the heat to medium-low, cover, and cook for 90 minutes until the meat is tender, adding more water if it evaporates too quickly.
• Add the green papaya, ripe papaya, mango, sweet potato, nutmeg, turmeric and coconut water to the stew. Cover and cook for another 45 minutes, until the meat is tender and the fruit is cooked through.
• While the stew cooks, spread the reserved papaya seeds on a baking sheet. Transfer to the oven and bake for 10-15 minutes, until lightly toasted and crisp. Set aside to cool.
• Place the plantain bowl inside a coconut shell or medium bowl. Ladle the stew into the plantain bowl. Garnish with the toasted papaya seeds and shredded coconut.
• Enjoy!

PAWPAW (PAPAYA) AND MANGO PUNCH

Steps:

• Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.

PAPAYA TART

Steps:

• Allow 1 piece of puff pastry dough to defrost at room temperature (about 30 minutes).
• Place a rack in the middle of oven, and heat to 400 degrees.
• Open out the sheet of puff pastry. On a lightly floured surface, roll it out until it is about 1/8 inch thick. Cut out a 9-inch circle. Place on a parchment-covered baking sheet (or a baking sheet covered with greased aluminum foil). Leaving a 1/4-inch rim, prick the center of the dough all over with the tines of a fork. With a pastry brush, lightly coat the center of the dough with the milk. Push 1 tablespoon of the sugar through a coarse sieve to distribute evenly over the center of the dough. Bake for 5 minutes.
• Gently toss the papaya with the lime juice. Remove the tart shell from the oven, and lay the papaya slices in a spoke pattern on the shell. Push the remaining 2 tablespoons of sugar through a coarse sieve evenly over the top of the fruit.
• Return to the oven for 15 minutes, until the crust is golden and the sugar is caramelized. Remove from the oven, and slide off the baking pan onto a rack. Cool slightly and serve, or cool completely and reheat slightly just before serving. Cut into wedges with large kitchen scissors.

PAWPAW (PAPAYA) TARTS

Steps:

• Filling:.
• Peel your pawpaw and remove the seeds. Cut up into chunks roughly 1 square inch. Place papaya in a pot. Cover with water, add salt, cover the pot, and boil until soft.
• When done, drain off the water and cool. Use a cook spoon to mash and force the papaya through a strainer.
• Squeeze the limes and add the juice. Be careful to not add any seeds. Stir in margarine, vanilla, and cinnamon(or nutmeg).
• Add 1 1/2 cup of sugar, stir, and taste. Slowly add remaining sugar to your taste. I use the entire 2 cups because I like it very sweet. You may not. Mix well and set aside.
• Preheat your oven to 350 degrees.
• Pie Crust:.
• Measure out and combine flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. To cut, you simply mash the margarine into small pieces while mixing in the flour. Cut and mix until the small pieces of butter are more or less spread out in the flour.
• Stir sugar in the milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly.
• Use your hands to gather dough into a ball. Place on lightly floured surface. Divide the dough into four pieces. Use a rolling pin to flatten each piece of dough.
• Divide it into two sections for easy handling. Roll the dough out flat on a lightly floured surface as shown in the photo. Use a large round cookie cutter to cut the dough into circles.
• Spoon the filling in to the center of the dough and fold over. Seal the edges with a fork.
• Grease and flour a cookie sheet. Place the tarts on the cookie sheet. Bake at 350 degrees until golden brown (about 20-25 minutes.).
• Use a spatula to remove from the cookie sheet. Enjoy!

PAPAYA CHUTNEY

Steps:

• Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
• Remove from the heat and allow the chutney to cool.

GREEN PAWPAW (PAPAYA) SALAD WITH SEAFOOD

Steps:

• First prepare all the ingredients as described above - keep any ends and trimmings of garlic, shallots, coriander root, lemon grass, mint and coriander stalks, and odd bits of lemon grass and a couple of spare kaffir lime leaves aside to flavour the water you're going to cook the seafood in.
• Next, make the dressing as it has to sit for at least 15 minutes for the flavours to merge.
• To make dressing, mix together all ingredients and taste to ensure there is a good balance of hot, sour, sweet and salty - adjust ingredients as necessary.
• Now prepare to cook the seafood.
• Using a very sharp knife, score the inside of the squid tubes diagonally, then score in the opposite direction (to form a diamond pattern).
• Cut the squid into rough triangle shapes - about 4 per tube.
• Prepare a medium bowl of ice cold water, with ice cubes in it, and sit it by the stove.
• Fill a large pot with water and add ends and trimmings as described above and a couple of tablespoons of salt.
• Bring water to a rolling boil then add the seafood in small batches, cooking prawns for about a minute, and squid for about 30 seconds. (The seafood can be a bit hard to find in the water, so just add a little at a time, and you'll have to 'fish' for it.)
• Remove seafood and immediately plunge into iced water. This cooking technique will make the squid so tender you won't believe it!
• When seafood is completely cold, prepare salad.
• In a large bowl toss together pawpaw, shallots, coriander, mint leaves, lemon grass, kaffir lime leaves, seafood and 1/4 cup of the hot and sour dressing (serve any remaining dressing on the side).
• To present salad, transfer to a plate, bring most of the seafood to the top and arrange decoratively, then sprinkle with crushed peanuts and crispy shallots.