Plantains

[northepaul]

Hi all
Visiting the market today, I saw some plantains. (I was good and didnt just buy them ) I have heard mixed things about them, and wondered if anyone here has used them? What recipe? And most importantly, what you thought of them?

Thank you

[Rhona]

I like them. I make a creamy prawn and plantain curry and a veggie dish where the plantain is pounded into a sort of thick paste/pastry then stuffed with black beans, onions and spices, then fried and served with salsa and herb salad. It's fab. I'll try to dig out the recipe if you fancy it.

[Snadger]

The only plantains I have any dealings with are Plantago Lanceolata and Plantago Major..........both pernicious weeds!

[northepaul]

I like them. I make a creamy prawn and plantain curry and a veggie dish where the plantain is pounded into a sort of thick paste/pastry then stuffed with black beans, onions and spices, then fried and served with salsa and herb salad. It's fab. I'll try to dig out the recipe if you fancy it.

OOH yes please Rhona, it sounds just lovely!! Thanks
Do you cook them whole, then peel them, or peel them first?
Thea

[Rhona]

Found it online. It's a bit involved, but it's really delicious. I haven't cooked it for a couple of years - inspired me to give it go this weekend maybe.


Plantain empanadas with mango and sweetcorn salsa and arroz verde

The plantains must be just ripe, as overripe black plantains are too starchy to wrap the beans.

Serves 4

3 yellow-black mottled plantains
300g black beans (soaked)
vegetable oil for cooking
1 onion, chopped
2 garlic cloves, crushed
1 green chilli, deseeded and chopped
1 green pepper, deseeded and chopped
1 tsp ground cumin
2 tbs honey
1 tbs white wine vinegar
125g feta cheese, crumbled
110g plain flour
fresh coriander leaves to garnish
120ml sour cream (optional)
salt and freshly ground black pepper

For the arroz verde (green rice)

1 small onion, finely chopped
1 green chilli, deseeded and quartered
3 garlic cloves, crushed
100g fresh coriander leaves
425ml good vegetable stock
2 tbs vegetable oil
200g long-grain white rice

For the mango and corn salsa

200g tinned sweetcorn, drained
1 mango, stoned and cut into 1cm dice
25g chopped fresh coriander
2 firm but ripe tomatoes, cut into 1cm dice
1 shallot, chopped
1 garlic clove, crushed
juice of 2 limes
2 tbs maple syrup

Preheat the oven to 220°C/gas 7. Cut a slit through the peel of each plantain from top to bottom. Bake in the oven for up to 50 minutes. Leave to cool for 1 hour.

Cook the black beans in boiling salted water for 30-40 minutes and drain. Heat a little vegetable oil in a frying pan, add the onion, garlic, chilli, green pepper and cumin and cook over a low heat until tender. Add the beans and cook for 5 minutes, then add the honey and vinegar. Cook for a further minute, transfer to a bowl and leave to cool. Mash the mixture finely and season to taste. Add the feta and set aside.

Peel the plantains, then blend in a food processor until doughy. Remove, add the flour and roll into eight balls. Roll out to about 1cm thick. Fill each of the balls with a spoonful of the black bean mixture and fold over to form pasties, crimping the edges to seal. Refrigerate until required.

For the green rice, place the onion, chilli, garlic, coriander and half of the stock in a food processor, blend until smooth, season with a little salt and pepper. Heat the oil in a pan and add the rice, stirring for 1 minute. Add the green stock and the remaining vegetable stock, bring to the boil and simmer for 20 minutes. Remove from the heat, keep covered, allowing the rice to steam for a further 5 minutes.

For the salsa

Mix all the ingredients together in a bowl and season to taste.

Heat 5-7cm of vegetable oil in a deep-fat fryer or large pan to about 160°C, add the empanadas and fry for about 2-3 minutes until golden. Drain on kitchen paper. Serve the empanadas on a bed of the green rice, with the salsa alongside. Garnish with coriander leaves and a good dollop of the sour cream.

[Rhona]

P.s. you could save some work and time and use tinned black beans - I did.

[northepaul]

Thanks Rhona your a star

(Off to the market next Wed to buy some )

[Hilary B]

The only plantains I have any dealings with are Plantago Lanceolata and Plantago Major..........both pernicious weeds!

Might be a nuisance in the veg garden, but fantastic as food for goats, sheep etc., absolutely loaded with essential minerals! (dunno about chooks, but I suspect would be nutritious).
If you look really closely at the unripened seed-bits, you can see the relationship to bananas!