crispy plantain w/hot pepper sauce
Crispy Plantain with Hot Pepper Sauce (makes one tapas style plate) Preparation Time: 10 mins Cooking Time: 10 mins
For the pepper sauce: 1 red pepper 1 chilli (I used a scotch bonnet because I like pain) 1 garlic clove, grated 1/2 tsp cumin seeds 1/2 tsp fennel seeds 1 tsp cinnamon 2 tbsp brown sugar 30ml red or white wine vinegar 30ml olive oil For the rest: 1 yellow plantain sunflower/veg/canola oil for frying a handful of feta cheese coriander if liked
For the sauce, put the whole pepper straight onto the naked gas flame, and cook on all sides ‘til nice and blackened (use tongs!). Do the same for the chilli. We want smokiness you see. Toast the cumin, fennel seeds, cinnamon and brown sugar in a dry pan for a couple of minutes until they smell nice. Whiz up the pepper and chilli (remove stalks) along with the spices, vinegar and olive oil until smooth and season to taste. Heat about an inch of oil and, when hot, add your plantain. Fry on each side until golden then sit on kitchen towel. Sprinkle with sea salt. Arrange on plates, with feta and coriander sprinkled over.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!