Fresh Veggies

Fresh Veggies
great produce=Great eating

Sunday, June 24, 2012

The mysterious plantain..how to prepare Photos

For tomorrow's deliveries I am creating
3 soups: a spicy partially raw Gazpacho; a creamy coconut, corn and zucchini chowder and a spicy black bean soup; these are followed by:
a stuffed eggplant with roasted new potatoes with walnut pesto
Mixed vegetable and plantain enchiladas ( vegan as no cheese used) made with fresh corn tortillas

A salad Nicoise style with chickpeas and boiled eggs with fresh green beans, own grown tomatoes, olives and lettuce...and Dijon mustard dressing

A couscous salad with lemon dressing
A Caraway coleslaw

then a raspberry-brioche bread and butter pudding
some Sour dough tomato/basil breads
and raisin almond cookies

the cookies are in the oven, and the bread is on it's final rise, here are some photos of where I am right now and some tips:



fry the sliced plantain in very hot oil, turning to brown

remove from pan and allow to cool

Black bean soup

sweet corn, zucchini and coconut chowder

to peel a plantain...a starchy, firmer banana...place the whole thing in boiling water for about 5 mins. Choose plantains that are dark brown yet firm to the touch.

once cooked for 5 mins they skin very easily, slice then add to very hot oil, as they brown they become sweeter almost caramel like
the cooked plantains added to the filling for the enchiladas, in place of cheese, I am using red wine reduction and fresh white corn

The Provencal filling for the eggplants...baked with tomatoes, bell peppers, onions, garlic & herbs, and served with roasted potatoes with pesto

Green beans blanched for the salad Nicoise style

the corn chowder side view
the black bean soup side view



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