Vasiti Nacoa

Ingredients

• 750g minced steak
• 1 egg
• 1 tablespoon flour
• salt and pepper
• 2 tablespoons oil
• 1 onion chopped
• 2 large cloves garlic crushed
• 1 can tinned tomatoes
• 3 tablespoons tomato sauce
• 2 tablespoons sugar
• 2 teaspoons cornflour mixed in a little water

• Combine mince, egg, flour, salt and pepper in a bowl.
• Heat oil in a wok and fry teaspoonfuls of mince balls; pushing balls up sides of wok as you turn them over, frying until all meatballs are browned.
• Make a space in centre of wok and add onion and garlic.
• Saute until onion is tender, then add tinned tomatoes, tomato sauce and sugar.
• Coat meatballs into tomato mixture and bring to the boil.
• Simmer for a few minutes until meatballs are cooked through.
• Mix cornflour water mixture to thicken sauce bringing to the boil.
• Serve with pasta.

Ingredients

• 1kg chicken thighs
• 1 cup flour
• 1 1/2 teaspoon salt
• 1 teaspoon finely shredded ginger
• 3 tablespoons honey
• 2 teaspoons corn flour
• 1/4 cup water
• chillie sauce to taste
• 2 table spoons lemon juice
• dash of soy sauce

• Coat chicken thighs in flour or salt
• In a wok, fry pieces in hot oil until cooked and golden.Drain on a paper towel.
• Pour off excess oil from wok and leave about 1 tablespoon.
• Add ginger and honey and stir for 1 minute
• Add combined corn flour, water, chillie sauce , lemon juice and soy sauce. Stir until sauce boils and thickens.
• Add chicken pieces

Serve with rice and choice of greens.

Ingredients

• 1kg lean minced beef
• 1 small onion chopped
• 1 small garlic crushed
• 1 1/4 cup white breadcrumbs soaked in half a cup evaporated milk
• 1 egg
• salt and pepper

For the Glaze

• 3/4 cup tomato sauce
• 1 teaspoon curry powder
• 1 tablespoon sugar
• 3/4 cup water

Preheat oven to 180 degrees

• Mix together mince,onion, garlic,bread mixture, egg, salt and pepper.
• Place mixture into a greased 9′ loaf tin.
• Bake in oven for 30 minutes.
• In a jug, mix together tomato sauce, curry powder, sugar and water.
• Turn meatloaf into shallow baking dish and our glaze over loaf.
• Bake in 180 degrees oven for further one and a half hours basting occasionally.

Ingredients

• 8x 100g snapperfillet
• 400g boiled potatoes
• 350ml coconut milk
• sesame oil
• 6 tomatoes
• 3 lebanese cucumbers
• salt and pepper
• 320ml/
• lemon juice
• coriander (chopped)
• 200g butter
• 400g ota (Fijian Fern)
• 400g normal flour
• 200g corn flour
• 4 egg whites
• 1ltr ice water

Method

• Cut tomato and cucumber into fine cubes.Add some coriander, season with salt, pepper and lemon juice.Set aside.
• Heat oil in a pan, season fish and add to the pan. Cook for about 2 minutes on both sides until its cooked. Remove from the pan, heat the same pan with a little oil, add cooked potatoes. Add seasoning when they turn golden brown. Add butter and coriander, toss and remove from heat.

Crispy Ota (Fiddle head fern)

• Tempura Butter
• sieve normal flour and corn flour together.Add salt water and egg whites then whisk to a smooth consistency. Heat about 500ml of oil in a pot for deep frying; dip fresh ota into batter then into hot oil. Cook until golden brown and crispy.

Coconut Sesame dressing

• Pour coconut milk, the rest of the lemon juice, a sprinkle of salt and pepper into a jar and shake.
• On a plate, place herb potatoes on the bottom, fish on top, salsa around, crispy ota on top of fish and drizzle with dressing.
• Enjoy

Indgredients

• 1kg chicken pieces
• 2 tablespoon oil
• 2 cloves garlic crushed
• 2 tablespoon flour
• 1 bottle fiji bitter stubby
• 1 chicken stock cube
• 1 teaspoon dried thyme
• 1 cuo cream
• 2 tablespoons grained mustard
• 1 tablespoon chopped parsley
• salt and pepper

Method

• Heat oil in pan, brown chicken pieces, remove from pan and drain.
• Add onion and garlic to pan, cook until onions are soft.
• Add flour, salt and pepper, stir until brown and grainy mustard.
• remove pan from heat and gradually stir in beer, stock cube and thyme.
• Return to heat and stir until sauce boils.
• Add cream and mustard.
• Return chicken pieces to pan and simmer until chicken is tender,stirring occasionally.
• When ready to serve, stir in parsley.

Ingredients

• 8 pieces chicken breast fillets
• 60g butter
• 1 medium onion sliced
• 2 teaspoons curry powder
• 1 small piece ginger crushed
• 3 tablespoons apricot jam
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice

Method

• Melt butter in pan, add onion ans saute for a few minutes until tender.
• Add curry powder, ginger, jam, soy sauce and lemon juice.
• Stir until jam is melted.
• Place chicken fillets in greased oven proof dish in single layer and pour sauce over chicken.
• Bake uncovered in 230C OVEN FOR 30 minutes or until chicken is tender and glazed.

Serving Suggestion

Serve with rice and a side garnish

Ingredients

• 1 tsp Baking Soda
• 1/4 tsp salt
• 3/4 cup brown sugar
• 1/2 cup butter
• 2 eggs bitten
• 2 1/3 cups mashed overripe bananas

Directions

• Preheat the oven to 350 degrees F (175 Degree C)
• Lightly grease a 9×5 inch loaf pan
• Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined.Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes . Let bread cool in pan for 10 minutes,then turnout onto a wire rack to cool completely.

Ingredients:

• 1/4 cup of olive oil
• 2 cloves of garlic, minced
• 1/2 cup of diced onion
• 1/4 cup of white wine
• 1 cup of fish or seafood stock
• 2 tbsp of tomato paste
• 1/4 cup of heavy cream
• 2 tbsp of chopped parsley
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a saucepan over medium heat.
2. Add the garlic and onion, and cook until the onion is translucent.
3. Add the white wine and bring to a simmer. Cook for 2-3 minutes, or until the wine has reduced by half.
4. Add the fish or seafood stock and tomato paste, and bring to a simmer.
5. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it thickens.
6. Stir in the heavy cream and bring the sauce back to a simmer. Cook for an additional 2-3 minutes.
7. Remove the sauce from heat and stir in the chopped parsley.
8. Season with salt and pepper to taste.
9. Serve the seafood sauce over fish, shrimp, or scallops.

Enjoy!

Ingredients:

• 2 ripe avocados
• 2 cups of cherry tomatoes
• 1/4 cup of chopped red onion
• 2 cloves of garlic
• 2 tbsp of olive oil
• 2 tbsp of red wine vinegar
• Salt and pepper to taste

Instructions:

1. Cut the avocados in half and remove the pit. Scoop out the avocado flesh and set it aside.
2. Cut the cherry tomatoes in half and place them in a blender or food processor.
3. Add the chopped red onion, garlic, olive oil, red wine vinegar, salt, and pepper to the blender or food processor. Blend until smooth.
4. Taste and adjust seasoning as needed.
5. Chill the sauce in the refrigerator for at least 30 minutes.
6. Serve the chilled tomato sauce over the avocado halves.
7. Optional: garnish with fresh herbs such as cilantro or basil before serving.

Ingredients:

1 lb. shrimp, peeled and deveined

2 cups coconut milk

1/2 cup lime juice

2 cloves garlic, minced

1/2 cup chopped fresh cilantro

Salt and pepper to taste

1/4 cup diced onion

1/4 cup diced tomatoes

1/4 cup diced cucumber

Directions:

1. In a large bowl, mix together coconut milk, lime juice, garlic, cilantro, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
3. In a separate bowl, mix together onion, tomatoes, and cucumber.
4. Heat a large skillet over medium-high heat. Drain the shrimp from the marinade and add to the skillet. Cook for 2-3 minutes per side, or until shrimp are pink and cooked through.
5. Add the marinade to the skillet and bring to a simmer. Cook for 1-2 minutes, or until sauce has thickened.
6. Serve the shrimp over rice, and top with the diced vegetables and additional cilantro if desired.

Enjoy your kokoda with shrimp dish!