Papaya Sprouts Recipes
PAPAYA SPROUTS
Make and share this Papaya Sprouts recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 5m
Yield 1 Batch
Number Of Ingredients 2
Steps:
- Plant about 1/2 inch below good composted soil.
- Warm weather they will germinate in less than a week.
- When 2.5 inches, harvest the entire plant.
- Use it to make tea, add to sauerkraut or blended in your smoothie.
PAN SEARED PISTACHIO ENCRUSTED SCALLOPS OVER PAPAYA AND TANGERINE RISOTTO WITH A TRIPLE PEPPER SPROUT HASH
Steps:
- In a flat-bottomed saute pan, add the oil and heat. Roll outer edges of the scallops in the crushed pistachios. Sear in a hot pan for 1 minute (will give you a medium rare temperature). Season with salt and pepper, to taste.
- Spoon the risotto onto 2 plates. Top with the scallops and then the hash. Serve immediately.
- Begin by heating the vegetable stock and the cream in a medium size pan, and bring to a boil. In a heavy-bottomed medium saucepan, melt the butter then add the onion. Begin to sweat the onions and add the rice to the pot, stirring constantly to avoid sticking. Add the garlic and sweat. In 4-ounce increments, add the liquid to the rice, stirring constantly to avoid sticking until the liquid is absorbed. Repeat this process until the rice is "al-dente". Add the diced papaya and tangerine. Season it with the salt and pepper, to taste. The risotto should be firm and creamy.
- In a large skillet, add the oil and saute the peppers. Season with salt and pepper, to taste. Remove from pan, and toss with sprouts. Serve.
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- Crush the ingredients to release their flavors. Take the dry ingredients and grind them with the pestle or spoon until they are soft but intact. The purpose of this process is not to completely break down the ingredients but to unlock their pungent flavors while reducing them to an edible size and texture. For best results, crush the shrimp, garlic, beans, peanuts and chilies individually. Try not to crush the dry components until they’re too fine. A coarse, pulpy texture is what you’re after. If you want to save time, or you’d prefer a more even consistency, you can pulse the dry ingredients a few times in a food processor until they’re the right size.
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