Mexican Green plantain & black beans stew


Plantain, chicken, beans, corn

Plantain, chicken, beans, corn

Green plantain & black beans stew.  Mains for 6.

Ingredients for the Marinade:

Marinated chicken

Marinated chicken

  • 50g diced onions
  • 2 stock cubes
  • 1 teaspoon Chilli flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 tablespoon olive oil or any vegetable oil
  • 4 tablespoon water
  • Salt

Rinse the chicken, make few deep scoring on the chicken pieces. Pour the marinade over the chicken, mix well and leave in the fridge overnight.

The stew ingredients:

  • 1kg marinated chicken

    Stew ingredients

    Stew ingredients

  • 3 green plantains
  • 2 big carrots
  • 200g black beans – soaked for 24hrs & Cooked for an hour if using dry beans
  • 2 corncobs – shave off the kernels as on the picture
  • 100g chopped tinned tomato
  • 1 teaspoons chilli flakes
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 red onion
  • 3 big garlic cloves

    Shaving the corn kernels

    Shaving the corn kernels

  • Halves of 1 green, orange and yellow sweet peppers
  • 1L vegetable stock
  • Corn oil

Prep: Don’t forget to soak the bean the day before and boil them for an hour before using in the stew.

Also marinate the chicken for few hours before using it.

Peel the plantain

Peel the plantain

Remove the skin of the plantain and cut as in the picture, cut in 2cm thick and slanted. Do the same for the carrots. Set aside.

Rinse the black beans now boiled. Rinse the corn kernel, set both aside.

Cut the red onion in big chunks or wedges, cut the sweet pepper in about the same size. Peel and crush the garlic, set aside.

Method: Use a big pot with a lid. Heat 4 tablespoons of corn oil (or any vegetable oil) fry the chicken pieces to seal in the flavours and obtain a brown crispy skin. 2 to 3 minutes on each side should do. Once all the pieces have been fried. Set aside and cover.

Browned chicken

Browned chicken

In the same pan, add the onion and brown. Then, add the plantain, carrots, beans, corn and half of the stock. Also add the chilli, ground cumin, ground coriander, crushed garlic and salt. Stir and cover to simmer for 30 minutes. Don’t forget to keep an eye on it so the liquid won’t dry out.

After 30 minutes, add the sweet peppers, tomato, the fried chicken pieces the rest of the stock and adjust the seasoning. Stir.

Add another 200ml of water if necessary as the contents of the pan should almost (not completely) covered with liquid to keep everything moist. Cover the pan and leave it to simmer for another 30 minutes…

From the time the plantain is added, the total cooking time should be 1hour and by adding the chicken half way, it means that the chicken won’t fall off the bones but will be very well cooked and as soft as the plantain.

That is it! Enjoy!

See you next week.

x

 

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Vegan Creamy Spinach & garlic roast potatoes


Serving suggestion

Serving suggestion

Dinner for 2

Ingredients:

  • 150ml Alpro cream
  • 1 medium carrot
  • 200g bag of spinach
  • 2 white shallots
  • 6 small potatoes
  • 25g soya mince
  • 2 garlic cloves
  • 4 Brazil nuts
  • 1 spring onion
  • Salt & Pepper
  • Groundnut oil.

Prep:

Rehydrate the mincemeat in boiling water for 10 minutes, then sieve and set aside.

Wash the spinach and set aside.

Parboil the potatoes in salty water and halve them.

Peel and chop the carrot, garlic, shallots & spring onion. Keep them separated and leave aside.

Grate the Brazil nuts.

Method:

Preheat the oven at 180C.

halved potatoes

halved potatoes

In an oven dish, place the halved precooked potatoes with 1 chopped garlic and spring onion, a pinch of salt and 1 table spoon of groundnut oil. Toss to mix well. Place the potatoes face down in the dish then, using the potatoes masher press the potatoes down to mash them a bit. Place in the oven for about 10-15 until they start crisp.

In the meantime, in a hot pan with 2 table spoons of groundnut oil, fry the shallots until brown, add the mincemeat with salt, pepper & garlic. Stir until the mince starts to crisp. Now add the chopped carrot. Hope fully the latter has been chopped thinly enough not to take too long to

soften. In this case, it took about 2 minutes. As all that starts to brown it adds flavour to the dish.

Ready crispy potatoes

Ready crispy potatoes

Now add the grated Brazil nut and the cream. Leave to simmer for about 3-5 minutes then, stir in the spinach, adjust the seasoning and leave to soften for about 2 minutes.

All this shouldn’t take more that 10-12 minutes and the potatoes should be ready by then. Serve as shown above.

Enjoy!

 

 

 

Spinach wilted in Carrot and Orange peel


Spinach wilted in Carrot and Orange peel – Served with pork chops and hassleback potatoes . Lunch for 2

Hassleback, pork, Spinach, Orange peel, Carrot

Hassleback, pork, Spinach, Orange peel, Carrot

Ingredients:

  • 250grs x 2 pork chops
  • 2-3 medium potatoes

    DSC03419

    Ingredients for this dish

  • 50grs Butter
  • ½ medium red onion (half for boiling, half for grilling the potatoes)
  • ½ white onion (half of this for blending, half to be wilted)
  • 100grs Baby spinach leaves
  • Fresh orange peel
  • 1 medium carrot
  • 3 garlic cloves
  • Dry Herbes de Provence
  • Salt and 1 stock cube

Method:

Place the potatoes in a small sauce pan and cover with salted water and few slices of red onion. Cover and leave to cook for 10 minutes. Remove from stove and leave to cool for few minutes so you are able to hold and slice them (only slice through ¾ of the way into the potatoes).

Hassleback ready for the grill

Hassleback ready for the grill

Place the potatoes now sliced into an oven dish, spray with Rapeseed oil and dust with Herbes de Provence. Place the tray under the grill for 20 minutes… to allow the potatoes skin to scrip and curl…

For the meat: while the potatoes are in the oven, rinse the meat, and season it with ½ a crushed stock cube and Herbes de Provence. Set aside.

DSC03423

Orange peels and carrot ready to blend

Now, peel the carrot and cut in small pieces, do the same with the garlic and a quarter of the white onion. Cut the orange peels into small pieces. Now, blend all of the above with a very small amount of water. Set aside.

Rinse the spinach and set aside too.

In a sauce pan, melt the butter and fry the meat for 2 minutes on each side. Add a small amount of the blended condiments on the meat and allow it to brown on each side. Remove from the pan and set aside. In the pan now empty add the blended condiments and leave to simmer a bit. Keep stirring until the water dries out then, add the remaining chopped white onion and the spinach in the same time. Crush the remaining half of the stock cube on top and stir continuously for 1 minute. The onion will still be crunchy and the spinach wilted.

Remove the pan from the stove. By now, the potatoes should be ready. If not, place your meat to rest on top of the spinach and cover the pan while you wait. Serve immediately before the spinach runs out of life.

Hassleback, pork, Spinach, Orange peel, Carrot

Serving suggestion

Serve it with a nice little glass of red. Bon appetit!

This is very healthy dish and cost approximately £5.45 or barely £3.00pp)

Cost of ingredients: Pork chops £2.30 – Spinach £1.50 – Carrots 0.45p – Orange 20p – Potatoes £1.00