SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA
Steps:
- Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
- Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
- Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
- Heat oil to 365 degrees F. in a medium skillet.
- Add plantains in batches and cook until golden .
- brown. Remove to a plate lined with paper towels and season with salt.
TAMARIND BARBECUED DUCK WITH SMOKY PLANTAIN CREMA
The tamarind, a tropical shade tree native to India, also grows in Southeast Asia, Africa, Hawaii, Mexico, South America, and, of course, the Caribbean. Its long brown brittle bean-like pods each hold a sweet-sour sticky brown pulp containing up to ten seeds. Its flavor is akin to dates mixed with lemon and peaches. Just as we in the West often use a squeeze of lemon to lift the richness of a dish, in Asia they use tamarind. The American palate is not accustomed to the tamarind's particular brand of sourness, and so Western dishes using the fruit are usually tempered by ingredients that soften its acidity. In this dish, the heavy cream in the Smoky Plantain _Crema_ balances the tamarind's acidity, while the chipotles complement the flavor of the grilled duck meat. When preparing this, note that the duck should marinate overnight.
Provided by Norman Van Aken
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- With a sharp knife, score the skin of the duck breasts in a crisscross fashion. Put them in a large resealable plastic bag and pour in the marinade. Refrigerate overnight, turning the bag occasionally.
- Prepare a medium-hot fire in a grill.
- When the coals are ready, lightly oil the grill rack. Remove the duck from the marinade, allowing the excess to fall away, and place the duck skin side down on the grill. (Be careful, as dripping fat may cause the fire to flare up.) Grill for 6 minutes. Flip the breasts over and grill for an additional 7 or 8 minutes, or until medium-rare in the center. (If the duck begins to brown too much, move it to a cooler part of the grill to finish cooking.) Allow the breasts to rest for a few minutes on a platter.
- Rewarm the crema over low heat and spoon it onto six dinner plates. Cut each duck breast crosswise into thin slices and season with salt and pepper. Lay the duck slices atop the crema and serve.
- Recommended wine: A Malbec from Argentina to go with the tamarind in the barbecue sauce.
PLANTAINS WITH CREMA ESPESA (THICK CREAM)
These plantains are a nice change for a sweet dessert. You can get plantains in a South American market if they are not readily available in your grocery store. This is tasty & delicious and they don't get mushy! Source Better Homes & Gardens. Recipe does not include the passive time for the Crema Espesa - that is 24 to 30 hours for the cream to be made.
Provided by Manami
Categories Dessert
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
- Melt margarine or butter in a large skillet.
- Add plantains or bananas to melted margarine or butter.
- Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
- Sprinkle with brown sugar. Stir gently until sugar melts.
- Carefully stir in vanilla & cinnamon.
- Sprinkle with nuts.
- Serve immediately with Crema Espesa.
- Crema Espesa:.
- In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
- Pour the cream into a small bowl; stir in the buttermilk.
- Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
- Store in a covered container in the refrigerator for up to a week.
- Stir before serving.
Nutrition Facts : Calories 498.2, Fat 36, SaturatedFat 16.1, Cholesterol 81.8, Sodium 137.8, Carbohydrate 45.4, Fiber 2.8, Sugar 27.6, Protein 3.4
SMOKY SPICED JOLLOF RICE & COCONUT-FRIED PLANTAIN
This West African inspired dish food is full of bold, harmonious flavours. Jollof rice is a household staple, often accompanied by fried plantain
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
Steps:
- Put the rice in a sieve, rinse thoroughly to remove the starch, then soak in clean cold water for 5 mins. Drain and par-boil the rice for 5 mins until almost cooked, then drain, rinse and set aside.
- Blend the tomatoes, pepper, half the red onion, the garlic and chilli until smooth.
- Finely slice the remaining onion half. Heat the vegetable oil in a large, high-sided pan. Add the sliced onion, bay and thyme, and cook on a medium heat for 8 mins until the onion is softened and aromatic.
- Add the spices with 1 tsp sea salt, cook for a few mins more, then add the tomato purée and cook for 1-2 mins.
- Add half the tomato and pepper mix (freeze the rest for future use). Add the semi-cooked rice and mix thoroughly to coat with the sauce. Add a bit more water, turn down the heat, stir and cover with a lid for 5-10 mins until cooked through. Cooking time will depend on the type of rice, so keep checking it. Don't worry if it catches on the bottom, this will add to the flavour. Season to taste and remove the bay leaves before serving.
- To cook the plantain, simply heat the coconut oil in a high-sided pan until hot. Fry the plantain, turning occasionally, for a few mins until soft and golden. Serve with the rice.
Nutrition Facts : Calories 479 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
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