28 - Wednesday, June 2, 1999 — North Shore News

A few years ago we
were attending a chefs’
conference in San
Francisco when I tried
jicama (Hee-ka-mah)
for the first time.

The taste of this under-

ground tuber does not capti-

vate the palate, but it has a
crunchy and refreshing tex-
ture. Significantly, jicama
takes on flavours readily,
cooked or raw.

It isa New World veg-
etable, originating in South
and Central America. The
Spanish explorers and
Portuguese traders intro-
duced it to South East Asia
during the seventeenth cen-
tury. Its acceptance spread
through Asia and the South
Pacific rapidly.

Today there is jicama
available all the time in our
supermarkets. The credit for
this gastronomic plus must
go to our increasing Asian
and Central American popu-
lation.

Jicama can be used from
appetizers through dessert
— raw or cooked.

When purchasing, look
for an evenly shaped speci-
men with relatively smooth
skin. Do nat buy the largest
ones, they may be woody.
Wash and peel jicama before

_ using it.

Jicama is low in sodium
and very low in calories, 1
cup contains less than 50. It
is a good source of potassi-
um and moderate source of
vitamin C.

In Mexico jicama is often
eaten raw, as an accompani-
ment to drinks.

Sliced thin, sprinkled with
lime juice, salt and chili
powder, it becomes a
crunchy and titillating bite.

You may use jicama in

braised dishes in place of

turnips.

i will require a little less
cookin.

At home, we have pre-
pared it as a vegetable,
sauteed and served with
curry sauce or with yogurt.

This week, in anticipation
of spring, four recipes: two
salads, medallions, and a stir-
fried dish with jicama. Enjoy.

Jicama salad
8 oz. fresh jicama peeled

Regufar Price $5.95 each. SAVE 5.95!

Westlynn Bakery

i
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|
+ Rappie-Respberry Crumble
I
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_” L1989 LYNN VALLEY AD. BD, LYIEN VALLEY CENTRE _

CANADA'S |
#1 WASH SYSTEM

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north shore news

i? FOOD
Versatile jicama adds crunchy texture

and diced
6 oz. orange peeled and

iced
% c. red (purple) onion,
diced

4c. green bell pepper,
diced

%c. red bell pepper, diced
% tsp. ground chili pepper
X% tsp. salt (or to taste)

2 Thsp. cider vinegar

2 Tbsp. corn oil

Method: Prepare all the
ingredients. The dices
should be all the same size.
Mix all the ingredients
together in a glass or stain-
less steel bow!. Toss. ;
Refrigerate covered for an
hour or so before serving.
This dish is a nice accompa-
niment to grilled meat or
fish.

Stir fried jicama

1 Ib. peeled jicama cut into

batonettes

4 Tbsp. peanut oil

2 medium shallots

2 jalapeno peppers

1 large garlic clove

1 piece of fresh ging ger,

peeled (about 1 Tbsp.)

2 Tbsp. finely chopped

cilantro

2 «0 3 Tbsp. dark soy

sauce

Kc, tahini (sesame seed
paste)

{ Tbsp. golden yellow

285 1822 ee

brown sugar

1 Ib. firm tofu, cut into
2.5 cm (1”) dices

Xe. beef broth

Method: Prepare all the
ingredients. This dish is
cooked best in a wok, or ina
non-stick fry pan. Stir fry the
jicama pieces in 1 Tbsp of oil
for about 2 to 3 minutes.
Remove from wok. Combine
the shallots, chili, garlic and
ginger. Ideallycrush these in
a mortar, if not available,
blend in a processor.
Combine the soy sauce,
sugar, tahini paste, and the
beet broth.

Add the rest of the oil
and stirfry the tofu pieces on
high heat for one or two
minutes. Remove and add to
the jicama pieces. Place all
the remaining ingredients
into the wok and bring to a
boil. Add the tofu and the
jicama. Toss and cook 2
minutes. Serve garnished
with the chopped cilantro.
Present with rice or bulgur.
Serves 4.

Jicama medallions
1% Ib. jicama peeled and
cut into thin round slices.

Breading:

1%, all-purpose flour —
4c. finely crushed corn
flakes

salt and ground white pep-
per to taste

2 medium eggs whisked

% c. canola oil for frying
(or corn oil)

Method: Select a large
non stick fry pan. Bread the
jicama slices: mix together
the flour, cornflakes, salt and
pepper. Dip the slices in the
flour mixture, eggs and the
flour mixture again. Pantry
the slices on medium to high

Say 4G Day” to The ‘Legend
From “Down Under”

Versatile...Rugged...Fun...Practical...Enduring...Hot
Hiuge...Built Like A Rock...Cooks Like A Dream

© 600 sq inches cast iron cocking surface
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NEWS photo Mike Wakefield

JICAMA has a crunchy, refreshing texture and takes
on the flavours of other inaredients it’s prepared
with. One cup contains less than 50 calories.

heat until golden brown.
Serve with salsa as an appe-
tizer or as an accompani-
ment for a luncheon dish.

Tomato-jicama salad
10 oz. jicama, julienne cut
8 oz. Roma tomatoes,
sliced

8 oz. dark red kidney
beans (drained)

4 oz.julienne cut green bell
Peppers

4 oz. julienne cut onions

Dressing:

3 Tbsp. balsamic vinegar
3 Tbsp. fresh lime juice

3 Tbsp. olive or canola oil
2 Tbsp. honey or a little
more to taste

% c. apple or pear juice

salt to taste

Method: Place the first
five ingredients into a. glass
bowl. In a separate bowl mix
the dressing components.
Mis well. Check for flavour.
You may vary the amount of
Vinegar to vour taste.
Combine with the vegeta-
bles. Toss, cover, and refrig-
erate for | hour. Serve on
lettuce pockets with some
traditional luncheon fare:
quiche or broiled sandwich-
es. Serves 4-5.

— Send vour questions on -
any culinary topics to: A Chet.
in Your Kitchen PO Box :
18627, Delta B.C., V4K 4V7_
or e-mail to: < pokocke fo
lome.com>.

Courtyard

ardens

As a community service, we invite
interested seniors and their families to our J
Wellness Expo - a “Mini Health Fair”

Monday, June 7th, 1999
from 1:00 -.5:00 PM
in our Dogwood Room.
7051 Moffatt Road, Richmond

Have your blood pressure and weight §

checked.

Bring the medications you are taking and. |
have a pharmacist review them with you.
Learn about Health Services available in

your community

Feel free t to drop: in