Tag Archives: Plantain

Christmas food gifts-plantain chips, cashews & dried cranberries in coconut, chilli and cinnamon

13 Nov

 

 

Christmas food gifts-plantain chips, cashews & dried cranberries in coconut, chilli and cinnamon

Christmas food gifts-plantain chips, cashews & dried cranberries in coconut, chilli and cinnamon

My lovely neighbour gave me a bag full of plantain today; fresh and green. I racked my brain for ways to use it. I thought of the spiced plantain mash I had at ‘mama’s roadside kitchen’ in st.Lucia or the indian curry my mum would make when we were kids, using her experience of living in Uganda as a child. I asked my friends on twitter and they suggested cake. I didn’t fancy any of these lovely recipes today, for some reason.

In the morning, by boy and I went shopping for women’s undergarments. My normally chatty and excitable child completely freaked out and sobbed loudly in the fitting cubicle and insisted, ‘put a jumper and jacket on mumma, put the clothes on mumma’. He’s not yet two but here we go. So I took him for a walk and stopped at the dried fruits and nuts section which looked festive but blue. Why blue? Anyway, that’s when it struck me.

But I did have a brief period of confusion; which is a more festive nut…the cashew or almond? Cashews are more expensive. Does that make it more special? I do recall my mum sending food parcels of special stuff for my grandmother in India when friends or relatives visited. Mum sent cashews, always. She also sent saffron and chocolate. Now I think back, it’s such a lovely thing to do.

But then, almonds are pretty special also. When we were in st.Lucia we stayed between the majestic pitons, hidden away. We were staying at a resort where the beach sat in a calm little cove and one of the paths along the beach was layer in almond shells. I loves cracking them open to find smooth almonds. It’s lovely that nature can create such a perfect little nut.

I’m actually rather excited about this simple yet addictive recipe. It’s really good. This tropical looking mix is crunchy, sweet, aromatic and there’s a lovely hint of chilli right at the end. It’s delightful. I’ve used agave nectar to sweeten the mix so, healthier than loads of sugar. You have to try it.

Ingredients for two gift containers

One large green plantain
4 tbsp agave nectar
1 tsp chilli flakes
1/4 tsp ground cinnamon
3-4 tbsp desiccated coconut
A generous handful of dried cranberries
200g cashew nuts
Oil for frying plantain chips

1 . Heat the oil in a deep pan and in the meantime, take the green skin off the plantain and cut the plantain into 1 cm thick circles with a knife of mandolin.
2. Fry the chips until they are crisp and deepened in colour. You will feel that they are tougher and crisp when you move them with a slotted spoon.
3. Remove the chips onto a kitchen paper and leave them to cool.
4. In a non stick pan, toast the cashew nuts until they are lightly golden before adding the cinnamon and the plantain chips. Mix well.
5. Stir in the chilli flakes, mix again. Then add the agave nectar and the desiccated coconut. Thoroughly mix it all together to make sure the spices and coconut are evenly distributed.
6. Toss in the dried cranberries and mix again.

Allow the mixture to cool completely before packaging it.

This has also been entered into Feel Good Food Challenge hosted by Jibberjabberuk and Victoria at A Kick At The Pantry Door

 

This week I would like to link this to Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays,

Curry of banana stuffed with spices, coconut and tamarind

10 Oct
Banana curry stuffed with spices, coconut and tamarind

Banana curry stuffed with spices, coconut and tamarind

Sometimes it is difficult to decipher what the important things are in life. For me anyway. I have friends at various stages of life. This week I’ve been talking to friends and there’s a spectrum of belief systems, coming from people with similar backgrounds and listening to them has provoked much thought and discussion.

One of my friends is holding off from baby stuff until the promotion; I did that. Another has taken a career turn and a big pay cut in order to spend time with her girls; I relate to that. One has moved abroad and declared she’s not settling down; I admire her will, clarity and honesty to herself. Another friend has quit work and decided to be a full time mum for the foreseeable future; I’m full of respect for the devotion. She’s fortunate that her husband earns well and they are able to make this choice, but it is a lovely, challenging choice to devote all your time to your little people.

It’s like people put conditions on their happiness. ‘I will be happy if and when I get that job’, ‘I will relax when I earn this much’. ‘I will be so happy if I get pregnant’, ‘I’m going to be so excited if I get that house’

Nothing is forever. I have had the promotions and the holidays and the horrible bosses and horrendous jobs. I’ve done the slim body and had the bigger body. I’ve had lots of hair and then it fell out. Here today, gone tomorrow. One of the things I’ve only just recently learned is that it’s important to be happy now. Just because and just for the sake of it. Because we are only here for a short time. You may expect me to now say do what you love etc, which is great…but most of us have mortgages and bills to pay. Never have I more appreciated how important it is to have hobbies, friends, to laugh and to live.

Most of my friends work very hard at whatever they do and it’s a struggle to keep those flickers of excitement burning when you are constantly tired, pressurised and stressed. Maybe that’s why they holiday frequently.

One of my most memorable, holidays was in Mauritius. The boxes were being ticked and I was celebrating. I was happy because the conditions for my happiness were being met. I’d hit the grade at work that I thought I could chill at for a few years. I’d been working hard at the gym and the body looked ok. The renovations to the house were done. It was all good and I was in Mauritius. It was all temporary stuff. Stuff that came before a few stretch marks, redundancy and a life full to the brim of unconditional love.

We were sick of continental hotel food so ventured down the road at the back of our hotel. It was dark and quiet but we felt safe amongst the banana trees and signing crickets. A local restaurant, for locals shone brightly with fairy lights and , Mosquitos bounced off the white walls. The menu was minimalist but I picked the strangest vegetarian food I could. I like to be educated.

One of the dishes was mashed and curried plantain. The restaurant was run by Indians, so I kind of expected this. It was cooked in tomatoes and curry spices and was sweet and sour. This is what I’ve tried to achieve with this curry and you know what? The sweet banana tastes Mingle in with the tomato curry base so well, that they become one. The nutty stuffing is slightly sour and spicy and works in harmony with the bananas. You’ve got to try this one. It’s a dish full of unexpected flavours and textures. The banana doesn’t go squishy, just soft and aromatic.

Ingredients

6 ripe but firm bananas
1 cup of gram flour
2 tsp cumin powder
1 tsp coriander powder
1/2 tsp chilli powder
1 tsp garam masala
Salt to taste (I’ve used 1tsp)
1/2 cup desiccated coconut
3tbsp tamarind sauce
1/3rd cup water
1/2 can of tomatoes
5-6curry leaves
A large red onion, sliced
2tsp vegetable oil
1 Tsp cumin seeds
1/2 tsp turmeric

Method

1. To make the stuffing, put the gram flour in a mixing bowl and add the coriander, cumin and turmeric powder with the salt and Chilli. Mix it well and then add the desiccated coconut, mix again and then add the tamarind sauce and oil with the water and make a dough.image
2. Cut the banana into 4equal pieces and then make a slit in the top of each piece of banana, lengthways. Take pinches of the stuffing and put it into the slit of the banana. Stuff all the sections and leave them to a side.image
3. Heat one tablespoon of oil and add the cumin seeds and curry leaves. Let the seeds sizzle and then add the tomatoes and salt to taste.
4. Sit the banana sections Into the tomato base and then add enough warm water to hit the top of the banana. Cook for 6-7minutes or until the banana is soft enough to pierce through the skin
5. Serve hot with rice or chappati

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