I came across plantain entirely by accident whilst out shopping for something entirely different (no I didn’t find what I was looking for!) A new ethnic food market stall caught my attention and I had a little browse. So many random and exciting things, many of which I’d never even heard of gave rise to many new ideas in my mind. I’ll probably be going back there sometime soon!
I decided to play it safe and not get carried away on my first visit, after all that hadn’t been the reason I’d actually ventured into town. However, I couldn’t help but be seduced by plantain…..
I’d had plantain once before at a bbq where it was cut into thick diagonal slices and simply bbq’d until soft and the pale creamy yellow flesh had turned a deeper shade. It was delicious and I kept coming back for more.
A plantain looks like a ‘big banana’ but the starchy texture makes it more like a cross between a banana and a sweet potato. It can be used in sweet or savoury dishes and either in its green (unripe) or yellow/black (ripe) state.
Once home, I did a little investigation to see what the options were, having never cooked it before I wanted to do it justice if I could! The most popular recipes seemed to be sweet dessert/brunch type snacks using ripe plantain, either grilled or fried with spices or syrup. An ideal opportunity for a Sunday brunch. So this morning, instead of the usual oats (as much as I love my oats- more on those later), I decided to surprise the boy with cinnamon fried plantain topped with peanut butter oat crumble (ok so I couldn’t quit the oats entirely!!)
Recipe: fried plantain with cinnamon crumble
- One large ripe plantain- sliced on the diagonal approx. 10mm thick
- Generous sprinkling of ground cinnamon- approx. 1 tsp
- 1 tbs oil (I used coconut)
For crumble topping:
- Approx. 50g oats
- 1 tbs peanut butter
- 1 tsp agave syrup
- ½ tsp cinnamon
To serve- 2 large tbs soy yoghurt (or more)
Heat oil in large frying pan until hot then carefully place strips of plantain covering the pan. Fry on either side for 3-4 minutes until golden yellow and beginning to crisp.
Transfer cooked plantain to a side dish and without delay pour the oats into the pan and add the peanut butter, agave and spice. Stir briskly for approx. 2 minutes until the oats are toasted and clumpy.
Assemble the plantain on plates, add a dollop of soy yoghurt to the centre and top with the oat mixture and more yoghurt if prefered.
Mmmmmm…… perfect Sunday brunch or dessert!