Fried plantain & Ginger butter beans serve with flash fried cherry tomato, avocado and a green salad.
Ingredients:
· 250g butter beans
2) Cook the beans in ginger:
In the same frying pan, add and heat 2 tablespoons olive oil. Add the diced
onion and fry for a minute. Add the beans and grated ginger. Stir, add salt and
pepper as well as 200ml water then cover to simmer for 20 minutes. This will
allow the beans to soften and really absorb the flavours. All the water to
evaporate, but to not let the pan dry as we need the bean to be slightly wet.
3) Fry the plantain: The ideal
frying plantain should be uniformly yellow with both end still slightly green.
When fried it will still be just sweet enough and firm. A very ripe plantain
tends to be too sweet, absorbs a lot of oil and can be very sticky.
The plantain can be fried in a chip pan with a lot of oil. If using this option, heat the oil as if for French fires, then drop the plantain pieces in and allow to fry and brown all over or 2 minutes an half.
Whichever method you choose to fry the plantain, once the plantain is
fried, remove from oil, place on absorbing tissue and lightly dust with salt.
· 1 garlic clove
· 3 cherry tomatoes
· 30g red onion
· 1 ready to eat avocado
· Lettuce
· Handful of fresh coriander
· 10g fresh ginger
· Dry thyme
· Salt & Pepper
· Chilli flakes (optional)
· Olive oil
· Plantain
· 1 lime
Method:
Start by draining and rinsing the beans. Set aside. Dice the garlic,
onion and 1 cherry tomato. Peel and grate the ginger, then cut in 4 each the
other 2 of the cherry tomatoes (you should have 8 tomato wedges altogether).
1) Flash fry the quartered
cherry tomatoes: Heat 1 tablespoon of olive oil add 1 pinch of salt, thyme
and the tomato. Toss fry for 1 minute. Remove from heat and set aside in a bowl
for later
Flash fried cherry tomato |
Ginger butterbeans |
So, peel the plantain and cut it as on the picture on the right, about
1cm thick each. A whole plantain should provide about 10-12 slices.
The plantain can be fried in a chip pan with a lot of oil. If using this option, heat the oil as if for French fires, then drop the plantain pieces in and allow to fry and brown all over or 2 minutes an half.
If you do not have a chip pan, just us a frying pan, and pour in about
200ml of vegetable oil. Allow the oil to really heat up, then carefully place
the pieces of plantain in one single layer. Fry each side for 1 minute or
minute and a half, then turn over to do the same for the other side. If the the
fire is too high, the plantain will burn. Turn down the heat if necessary and
continue. If the heat is too low, the plantain will absorb too much oil. Not
ideal.
Raw & fried plantain |
I served the plantain topped with the ginger butter beans and the flash
fried cherry tomato all held with a tooth pick… with an avocado, coriander and
chilli flakes salad.
4) Making the green salad:
select the greenest leaves of the lettuce, wash them individually under the tap
and roughly cut them. Do the same for the handful of fresh coriander.
Mix both in a salad bowl and sprinkle with chilli flakes. Just before
serving, drizzle with olive oil and serve with slices of avocado and lime
wedges as no vinaigrettes will be needed.
Serve as suggested below.
I have done another version yellow plantain and ginger beans before on
the blog as mains… see it by clicking this link http://all-vegan.blogspot.co.uk/2013/07/red-kidney-beans-cooked-in-garlic-and.html
Voila! |
There are indeed many ways to cook the same ingredients… Celery vas
never only made for houmous.
Enjoy!
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