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Recipes with heart of palm

3 recipes that use heart of palm, with photos, step-by-step instructions and cook times. The quickest, Ngohiong, takes 55 minutes. It is most often cooked with cornflour, garlic and onion.

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Torta de palmitoHeart of palm pie

Paulistano families bring this pie to Sunday lunch, to Easter and to every bring-a-plate party, and padarias sell it by the slice next to the coxinhas. A crumbly, buttery crust encloses a creamy filling of heart of palm with tomato, peas, green olives and parsley, set with a little cornflour so it slices cleanly but stays moist. It is good warm or cold, with a green salad or just on its own. Look for palm hearts from cultivated pupunha palms. The commonest problem is a soggy base from a filling that is too wet or too warm; cook it until thick and let it cool before it goes in. Chef's tip: bake the pie on a preheated tray on the bottom shelf, so the base gets a blast of heat and crisps before the filling can soak in.

85 minBrazilianBaking
by KrazyBadal 0 views

Empadinha de palmitoHeart of palm pies

Rio's padarias and lanchonetes stack trays of empadinhas on their counters, and the heart-of-palm one is the meat-free favourite: a short, buttery crust that melts in the mouth around a creamy, savoury filling of palmito, tomato and olives. They are snack food eaten standing at the counter with a guaraná, party food passed round at birthdays, and something to pack for the beach. The pastry is very rich and almost crumbles at a touch, so press it into tins rather than rolling it. Buy palm hearts from cultivated pupunha or açaí palms rather than wild juçara. Many bakers make the filling too runny, and it boils over and soaks the crust; it should be thick enough to hold a spoon upright. Chef's tip: chill the lined tins for 15 minutes before filling, so the pastry keeps its shape and bakes crisp.

75 minBrazilianSnacks & Starters
by KrazyBadal 0 views

NgohiongFive-spice spring rolls

Ngohiong grew from the Chinese-Filipino kitchens of Cebu City and is now street food all over Cebu: a lumpia filled with heart of palm (ubod) or jicama seasoned with five-spice, then dipped in batter and fried, so it has a thick, golden coat rather than a thin crisp skin. It is eaten with a glossy, sweet-hot dipping sauce and often with rice. Cebu stalls mix in a little pork or shrimp; this version is all vegetable. Chef's tip: cook the filling until dry and cool it fully; wet filling tears the wrapper and spits in the oil.

55 minFilipinoSnacks & Starters
by KrazyBadal 0 views

Goes well with heart of palm