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Photo by : Linny Morris .
Ok , so you are n’t on Kauai and ca n’t use island - grown locally sourced ingredients in these formula from private chefDani Felix . Look for substitute grown nigher to your own home and we ’re betting that the taste will , at least temporarily , transport you to the islands . ( For more island aspiration , see Garden Design ’s Nov / Dec 2009 issue . )
LILIKOI binding
Ingredients :
program line :
-Combine lilikoi juice , mustard , rice acetum , dearest , table salt , pepper in blender ; portmanteau word until all combined .
-Slowly drizzle European olive tree oil into mixture and go on blend until emulsify .
OKINAWAN SWEET POTATO LATKES WITH PINEAPPLE CHUTNEY AND CANDIED pep CREME FRAICHE
-Use a cheesecloth to wring liquid from sliced potatoes .
-In a medium bowl toss potatoes and onion with the egg , flour and salt .
-In sauté pan , heat 1/4 cup Carthamus tinctorius crude oil over intermediate heat .
-Form 1 - in spud patties with mitt and place in live petroleum .
-Cook more or less 1 - 2 minute each side or until golden Robert Brown . Remove from oil and place on home plate lined with report towel .
PINEAPPLE CHUTNEY
-Heat butter in small sauté pan until melt .
-Add pineapple and onion plant , stirring frequently until onions are tender .
-Stir in sucanat and fudge another minute .
-Remove from heat and add salt . Cool then mingle in glaze ginger . Spoon on top of latke and top with candy ginger creme fraiche .
CANDIED GINGER CREME FRAICHE
-Stir candied powdered ginger into creme fraiche and direct a tiny dollop on top of pineapple plant chutney .
