Plantain and roasted Aubergines (350 hits)
Category: GeneralRating: 0.66 on 7 reviews (Rate this item) (V)
Submitted by <moneypennyshome.at.hotmail.com> (View user info) at 2003-08-11 08:26:12 EDT
I went to the supermarket on the weekend for my usually beer and crisps run, whilst wandering round the fruit and veg section I came across a strange looking fruit/veg called Plantain which is green and looks like a large banana.
Fuelled by curiosity and pot, please note do not attempt to go food shopping when cained you never get what you want and end up with an endless supply of chocolate cookies, I decided to purchase some of these strange looking fruit/veggies. Now I have heard about Plantain from people I work with who are originally from the Caribbean and I understand it is quite a staple food.
Anyway my problem is now I have no idea how to cook the bugger and Delia smith has not been particularly helpful on the matter, so I was wondering if there is anyone out there who can tell me the best way to cook this strange fruit so I can enjoy it to it's fullest.
Also if anyone has any idea what to do with roasted Aubergines which are in a glass jar filled with sunflower oil please advise.
TA
User Reviews
Submitted by Istaros (user info) at 2003-08-12 05:03:09 EDT (#)
Ranking: 0
I like them best when fried, but they can be boiled, mashed, dried, and many other things as well.
Submitted by Moneypenny (user info) at 2003-08-11 10:03:45 EDT (#)
Ranking: 0
woo hoo now armed with my new cullinary knowledge I am going to deep fry my Plantain at home ... mine are a little green at the moment so I will leave them till they ripen up and then report back on my little experiment.. I am now going to have to find a new fruit/veg to try there is a whole aisel of stuff i have never heard on in the supermarket ... there is this one weird looking plant which is big long and white with smooth skin and there is no label to saywhat it is called so I'm gonna buy that one next along with the african veggi which is green and knobly ... I shall start a whole new revolutionary food movement in England !!!!!!! watch out Delia here i come
Submitted by Nicole3 (user info) at 2003-08-11 09:11:17 EDT (#)
Ranking: 1
From what I understand, plantains are more like a potatoe than a fruit. They are used as would be a potatoe.
As far as roasted eggplant, I assume that you could use it in a salad or make some baba ganoush out of it.
Submitted by Jamin (user info) at 2003-08-11 09:01:21 EDT (#)
Ranking: 0
Found this on the net...
Tostones
Ingredients:
2-1/2 pounds plantains* (peeled weight about 1-1/2 pounds)
Vegetable oil for frying
Salt to taste
*It is very important, when choosing the plantains, that while the skins are still green the flesh inside is just beginning to ripen and has a sweet flavor. The totally green ones are more starchy and bland.
Instructions:
Cut the peeled plantains into lengths of 2-1/2 inches. Heat the oil — which should be at least 1-1/2 inches deep in the pan — and add a few of the plantain pieces. Be careful not to crowd the pan. Fry over medium heat, turning them over from time to time until they are an even golden brown, about 10 minutes.
Remove and drain. Place a piece of the plastic on each of the plates of a tortilla press. Put one length of the fried plantain upright on the bottom plate and smash it down with your hand to flatten slightly. Close the press and flatten the plantain out, turning the plastic around (because the plates are not always even) until you have an almost transparent even disk about 5 inches across. The edge will not be perfectly even, but don't worry.
Peel back the top plastic and sprinkle the plantain with salt. Carefully transfer to the hot oil. Fry on both sides until crisp and a deep golden brown. Drain on brown paper and serve immediately.
Submitted by Insanethemind (user info) at 2003-08-11 08:49:12 EDT (#)
Ranking: 1
Rivers- yes it is true, you are cool as shit, so I agree with that statement <wink>
In culinary school, which I just got out of, we did not get much chance to work with deep fried fruits, but when I did, I pulled off this recipe for a nice shocker during a certain Practical Exam. Extra credit was earned.
Submitted by Rivers_Liebig (user info) at 2003-08-11 08:45:21 EDT (#)
Ranking: 1
Insane - Damn man! You're like a carbon copy of me, for Crissake. I agree completely that fried plantains may be the best thing on the whole damn planet. Mmm... deep fried fruit....
Submitted by Insanethemind (user info) at 2003-08-11 08:43:08 EDT (#)
Ranking: 1
Hey there, good for you, as you have discoverd a versatile and yummy dish.
Plantains are best (in my culinary opinion) fried. Use some type of batter, I prefer the beer variety and throw it in some oil. YUMMY! There are plenty of recipes to be had on the internet, as my memory fails me now.
Enjoy!