Look at those beauties! Pink, glossy and oh so delicious and all from my allotment. (I know too many 'ands' but I was excited). Here they are growing on my allotment. Great bushes of greeness and such wonderfully shaped leaves. This is a great crop and grows quite well in Britain.... these oca plants below are growing in a raised bed with plenty of compost. The plant originates in South America but does not appear to be grown anywhere else commercially apart from New Zealand. That is why I grow it... oh and because I love that citrus kick and nutty appeal.
Look so cute!
So I decided to riff on Dennis Cotter's great dish of roasted oca and pak choi with peanut, lime and coriander dressing (from Wild Garlic, Gooseberries and Me).... well I didn't have many of the ingredients. This was the result...
Roasted Oca with Cashew Nut, Lime and Parsley Dressing
Good handful of oca, washed and cut (if needed) into bite sized pieces
1 green chilli (diced small)
1 tbsp soy sauce
2 tbsp cashew nuts (coarsely chopped)
Handful of parsley (chopped)
1 tbsp grated ginger
juice of 1 lime
large pinch of sugar
1. Preheat the oven to 180 C.
2. Place oca in oven tray and roast for about 15-20 minutes or until the oca are soft inside. Keep warm.
3. Whisk the ginger, lime and sugar together and add the soy sauce, and chilli.
4. Pour the dressing over the oca and mix through.
5. Sprinkle on the cashew nuts and parsley.
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