ʻEheu Moʻa Me ka Puhi Tomato Jam

Nā ʻēheu moa i hoʻomoʻa ʻia me ka leo ahi

Nā mea hoʻohui no 4 mau kānaka

No nā ʻēheu moa

• 1 kg ʻēheu moa
• 3 tbspʻailaʻaila
• ʻO ka soy 3 tbsp
• 2 tsp
• 2 kele meli
• 1 tsp mustard, wela wela
• 1 tsp paprika puhi
• ʻO 2 tsp ka paʻakai
• pepa ʻeleʻele, ʻeleʻele hou

No ka hua'ōmato:

• 1.5 kg ʻōmato pala, ʻoki ʻia
• 1 pepa bele ʻulaʻula, paʻi
• 2 shallots, ʻoki ʻia
• 1 chili hou, hoʻopau ʻia
• 2 mau ʻalā kālika, ʻokiʻoki
• 100g mau tōmato i ʻoki ʻia
• 2 tbsp kō kō
• 2 punetune sherry a i ʻole herb vinegar
• 200 g Genovese pesto
• paʻakai, pepa cayenne

No nā ʻēheu moa

Nā ʻēheu moa:

1. E hoʻohui i ka ʻaila ʻoliva, ka soy sauce, ka tomato passata, ka meli, ka sinapi, ka paprika, ka paʻakai, a me ka pepa e hana i kahi marinade. E hamo maikaʻi i nā ʻēheu me ka marinade a waiho i uhi ʻia no kahi kokoke. 2-3 mau hola i loko o ka friji.
2. A laila e hoʻomoʻa iā ia ma kahi o approx. 200 degere no kahi. 30 mau minuke a hiki i ka crispy a leʻaleʻa me ke ahi ʻōmato jam.

ʻāmi ʻōmato

1. E hoʻokomo i nā mea kanu, ke kō, a me ka vīnega i loko o kahi ipu pālahalaha, e hoʻolapalapa a hoʻemi ʻia no ka approx. 15 mau minuke i ka wā e hoʻoulu ai. E hoʻomaʻemaʻe me kahi blender a hele i kahi kānana lauoho.
2. E hui pū me Pesto Genovese a me ka paʻakai a me ka pepa cayenne.