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BOAB PATTIES
500 gm grated Boab root
1 cup grated tasty cheese
1 cup grated onion
2 eggs
1/2 cup plain flour
Salt & pepper to taste
Mix together and drop dessertspoons full onto a hot oiled pan and fry, turning, until golden brown.
Delicious served hot or cold.
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BOAB QUICHE
4 cups grated Boab root
1 cup grated tasty cheese
1 grated onion
5 eggs
1/2 cup self raising flour
4 rashers chopped bacon
375 ml carton sour cream
Chopped chives
Salt & pepper to taste
Mix together and pour into a prepared pastry case.
Cook at 180 for approximately 35 minutes.
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CHICKEN & BOAB IN GINGER / LIME SAUCE
6 chicken fillets
Sauce
½ cup brown sugar
¼ cup lime juice
2 tablespoons rum
3 teaspoons ginger<
2 cloves garlic
Dash Tabasco sauce
2 to 3 Boab roots (julienned)
Mix sauce ingredients together and marinade chicken for 30 minutes.
Cook gently on the BBQ until tender, basting occasionally.
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BOAB & PASTA SALAD
>Penne or Garganelli pasta (cooked)
Olive oil
2 cloves garlic
2 tablespoons oregano
1 tablespoon anchovies
1 tin tomatoes
1 dessertspoon capers
>frac12; cup black pitted olives
2 tablespoons tomato paste
salt & pepper to taste
2 to 3 Boab roots sliced into rounds
Heat oil and lightly fry garlic oregano, anchovies and tomato paste.
Add tomatoes, olives and Boab and heat through.
Fold into the cooked pasta.
Season with salt and pepper.
Serve hot as a side dish or cold as a salad.
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PRAWNS WITH BOAB
450g green prawns
2 tablespoons salt
1 cup sliced Boab
1 cup cooked peas
450ml peanut oil
1 1/2 tablespoons finely chopped fresh root ginger
1 tablespoon chopped garlic
1/2 small onion thinly sliced
1 tablespoon sherry
1/2 teaspoon sugar
2 teaspoons sesame oil
2 tablespoons finely chopped spring onions
freshly ground white pepper
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Marinade
1 egg white
1 teaspoon sesame oil
2 teaspoons cornflour
salt & ground white pepper.
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Method
Peel and devein prawns. Wash in cold water with 2 tablespoons salt.
Rinse well and pat dry.
Combine prawns with all the marinade ingredients, mix well and leave covered in the fridge for 20 minutes.
Heat a wok and add oil. When it is very hot remove from heat and add prawns, stirring vigorously to prevent sticking for about 2 minutes or until
the prawns go pink. Drain.
Wipe the wok clean and reheat with 1 tablespoon peanut oil.
Add the ginger and garlic and stir-fry for 10 seconds. Add the onion and continue to stir-fry for 2 minutes.
Return the prawns to the wok, add the Boab, peas, sherry sugar and 1 teaspoon of salt.
Stir-fry the mixture for 3 minutes then stir in the sesame oil.
Garnish with spring onions.
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