Friday, November 2, 2007

Sample recipe from Mexican Cooking: Plantanos

In the foreword to the recipe the author mentions that the genuine dish is made with plantains and that lard is popular for frying them in. The recipe as given, however, calls for bananas, butter and baking. It looks quite good, and should I choose to make it the recipe of the week, I think I would try both options. The lard might be a problem, but I know I can get plantains.

4 servings:

4 bananas (should ideally be still green at the ends so they will retain some firmness when cooked)
60 g sugar
1/2 tsp cinnamon
4 tbs butter

This is obviously an intuitive recipe: the only instructions given are to bake the above ingredients at 160°C for 15 minutes. However, there is a photo which gives clues, so by playing Sherlock I have arrived at the following recipe: peel the bananas and cut in half, crosswise and again lengthwise. Arrange tightly together in an oven pan or casserole dish, cut side up. Dot with butter and bake as instructed above. Remove from oven, and sprinkle with sugar and cinnamon before serving.

An examination of similar recipes suggests that the sugar and cinnamon should be sprinkled on before baking, which I completely agree with.

Other suggestions include serving warm with whipped cream or vanilla ice cream, using them to make a banana split, or flambéing in strong rum.

Alternatively, fry them in the butter until they are soft, sprinkle on the sugar and cinnamon near the end of the frying time and let the sugar caramelise slightly before serving warm.

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