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Archive for November 27th, 2009

I learned how to make fried plantain by following instructions given by a friend from the Caribbean.  It’s such an easy recipe you might wonder why it is here, nevertheless I think it is worth recording.  Plantain is still fairly new and may be unfamiliar to some people: I had to find out how to cook it!  Although they are the same family, Plantain differ from the yellow dessert bananas usually found in the fruit bowl.  

Plantain can be bought from Caribbean food stockists and can also be found in larger supermarkets.  They are usually best bought while still green, without too many brown spots, so they can be stored in the fridge for a few days if necessary.  The skins can be a little difficult to remove. When you are about to cook them, using a sharp knife carefull slit the skin lengthwise and then carefully peel away the skin.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Fried Plantain
(Serves 4)

2 large plantain
A knob of butter
Sunflower oil

1. Cut the plantain into 1cm/½ inch pieces, either straight or diagonally.

2. Heat the butter and oil together in a frying pan.

3. Reduce temperature and gently cook pieces of plantain in batches, turning as necessary until golden brown on both sides. Be careful as the sugar content will make the plantain pieces caramelise and burn quickly.

4. As each piece is browned lift out and place on kitchen paper to remove excess oil. Keep warm until all pieces are cooked.

5. Serve as a side dish for Caribbean dishes.  A parsley garnish looks pretty!

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