recipes

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Ingredients:

1 pack Linga Ya Farms Fire-Roasted Breadfruit

1 ear fresh sweet corn

1 cup (150 grams) frozen sweet peas, thawed

¾ cup (113 grams) dried cranberries or dried blueberries or dried cherries

½ cup (75 grams) diced red bell pepper

1/3 cup (50 grams) diced red onion

4 cloves minced garlic

1 teaspoon (5 mL) fresh minced basil

Thyme to taste

Salt and pepper to taste

1/8 cup (30 mL) each white balsamic or

 sherry vinegar, honey

 (or sweetener of choice)  and olive oil

1 tablespoon (15 mL) olive oil

1 tablespoon (15 mL) yellow or Dijon mustard

Salt and pepper to taste

Directions:

Heat the 1 tablespoon (15 mL) olive oil in a pan 

with the garlic and curry powder. Stir for a minute, then remove from heat to cool. Roast the ear 

of corn for a few minutes until cooked, 

then slice kernels off cob and set aside

 in a large mixing bowl. 

In a jar or bowl, combine vinegar, honey, 

oil and mustard and mix until combined. 

Add salt and pepper to taste. Add curry 

and garlic and mix thoroughly. Set aside.

Cube slices of breadfruit and add to the 

bowl with corn. Add additional ingredients

 and mix with vinaigrette, and season with 

salt and pepper to taste. Serve right away or refrigerate until ready to serve.

Serves 4-6 people

Suggestions:

*any vinaigrette can be used, such as balsamic, sherry, pesto etc. Use vinaigrette quantities and directions and leave out curry powder.

*add roasted pumpkin, caramelized plantain, 

• sliced olives, or anything based on preference.

Ingredients:

1 pack Linga Ya Farms Fire-Roasted Breadfruit

½ cup (75 grams) frozen, 

fresh or canned corn kernels

Jerk marinade or scotch bonnet to taste

1 teaspoon salt

1 can chickpeas (for liquid/aquafaba)

2 cloves minced garlic

½ teaspoon thyme leaves

1 stalk scallion, minced

Salt and pepper to taste

Oil to fry

Directions:

In a mixing bowl, add corn, jerk, garlic, thyme 

and scallion. In a food processor, pulse down breadfruit to fine texture. Add to mixing bowl 

with other ingredients. Whip chickpea liquid to foamy consistency in separate bowl. Add to other ingredients with salt and pepper. Mix thoroughly then form into balls and fry in hot oil, turning constantly until golden brown. Serve hot with dipping sauce of choice such as chimichurri, 

mango or guava sauce.

Makes 24 to 30 bite sized croquettes

[Gluten Free and Vegan]

  Ingredients:

½ pack Linga Ya Farms Fire-Roasted Breadfruit

2 pounds boneless, skinless chicken 

breast or skinless fish fillet

2 eggs, beaten

1 cup flour (140 grams) or corn starch 

to keep gluten free

Salt and pepper to taste or 

favourite all-purpose seasoning

Oil to fry

Directions:

In a food processor, grind breadfruit to a 

course breadcrumb texture. Place flour and 

eggs in separate bowls set up for battering. 

Cut chicken/fish into bite sized pieces 

and season to taste. Dip each piece in 

flour then egg then breadfruit and set aside. 

Heat oil and when hot, add pieces 

without crowding pan. Fry until golden 

brown and serve with favourite dipping 

sauce such as spicy mayo, honey 

mustard or barbeque. 

Serves 6 for a meal or 15 for appetizers

Ingredients:

Linga Ya Farms Fire-Roasted Breadfruit 

Salt to Taste

Coconut Oil or  any  vegetable oil,

[not extra virgin olive oil-quantity based on pan size, should be a half inch depth of oil]

Directions:

Slice each piece of Breadfruit in 2 or 3, depending on how thin it can go, then sprinkle with salt. With pan on medium high heat, and oil hot, fry breadfruit on both sides until golden brown.

Remove from oil and drain on paper towel and sprinkle with extra salt. Eat while hot. Serve as a side to Ackee and Saltfish, Callaloo, Stewed Chicken or to dips such as Smoked Marlin Spread. Use Seasoning Salt to add extra flavour.

1 Package serves 2 to 3 People.

Ingredients:

1 pack Linga Ya Farms Fire-Roasted Breadfruit

½ cup (100 grams) mayonnaise of choice 

1 small can of corn

1 small can of green peas  or 

½ cup thawed frozen peas

¼ cup (75 grams) minced onion, 

yellow or red, or shallots

½ tablespoon (7 mL) minced scallion

2 large cloves minced garlic

Salt and pepper to taste

2 hardboiled eggs, cut into 

small cubes (optional)

Paprika to sprinkle over

Directions:

Cube breadfruit into bite sized pieces 

and put into a bowl. Drain peas and corn 

thoroughly and add to bowl. Add seasoning 

and mayonnaise and mix. Add salt and pepper 

to taste, then mix in eggs. Sprinkle with paprika then refrigerate for at least 20 minutes.

Serves 4-6 people

Suggestions:

*instead of canned corn, char a fresh ear of corn over a flame, or roast in the oven for 15 minutes. Cut the kernels off the cob and mix into salad.

*add 1/3 cup dried cranberries to finished salad.

*add favourite fresh herbs, such as parsley, 

basil or cilantro.

Ingredients:

1 pack of Linga Ya Farms Fire-Roasted Breadfruit

2 cups (300 grams) shredded cheese of choice

1 cup (240 grams) milk or heavy cream

1 tablespoon (15 mL) flour

1 (15 mL) tablespoon butter

2 garlic cloves, minced

¼ teaspoon (1 mL) fresh thyme

1 tablespoon (15mL) minced onion

Salt and pepper to taste

Directions:

In a saucepan melt butter and add seasoning. 

Sauté until translucent. Add flour, cooking 

for 2 minutes then whisk in cream or milk 

until thickened. Thinly slice breadfruit and 

layer into an oven-proof dish. Sprinkle half of 

the cheese over the breadfruit and cover 

completely with the cream mixture and top 

with the remainder of the cheese. In a 350 °F (177°C) oven, bake until golden-brown. Serve hot.

Serves 4-6 people