Wednesday, 20 March 2013

Traditional Takihi with Vaione Premium South Pacific Gin


This subtle vegetarian Niuean delicacy of Pawpaw fruit, coconut cream and white taro infused with Vaione Premium South Pacific Gin will bring a fresh ray of Niue Island sunshine to your table. 
1 large white taro
1 beautifully ripe Pawpaw fruit
3 cups coconut cream
1 Tablespoon salt
1 teaspoon salt
1 cup Vaione Premium South Pacific Gin

Heat the oven to 120°c

1.       Peel the skin off the Pawpaw with a peeler or a sharp knife.
2.       Cut the Pawpaw into half. Then cut each half into skinny slices.
3.       Put the Pawpaw slices into a small dish.
4.       Pour ½ cup of Vaione Premium South Pacific Gin over top of the Pawpaw slices. Set aside for at least 30 minutes.
5.       Pour ½ cup of Vaione Premium South Pacific Gin into the 3 cups of coconut cream.
6.       Add the 1 teaspoon of salt and stir through.
7.       Peel the white taro. Cut the taro in half. Slice the taro very very thinly.
8.       In a bowl of fresh water add the taro and the 1 Tablespoon of salt. Leave for 10 minutes.
9.       Rinse the taro in fresh water several times until the water runs clear of starch. Dry the taro.
10.   Layer pieces of taro into an oven proof dish, enough to cover the bottom.
11.   Layer several pieces of the Pawpaw over the taro.
12.   Then pour enough coconut cream over the taro to just cover the taro.
13.   Repeat the layers of taro, Pawpaw and coconut cream until you finish with the final layer of coconut cream. Cover with tin foil.
14.   Make sure you leave a couple of pieces of Pawpaw aside.
15.   Cook the Takihi for between 2 to 3 hours.
16.   Once the taro is soft (when tested with a knife) the dish is ready.
17.    While I prefer to serve my Takihi warm, it can be served cooled if you wish.

Enjoy this dish with family and friends along with your favourite Vaione drink blend and be ready for that Niuean sunshine!

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