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

 

Advertisements

Pork & Veg in blackbean sauce


Cooked in black bean sauce

Cooked in black bean sauce

Ingredients:

  • 300g broccoli
  • 3 garlic cloves

    Ingredients for the meal

    Ingredients for the meal

  • 1 medium white onion
  • 1 sweet pepper
  • 300g pork cut in 1 cm thick
  • 10g ginger – grated
  • 200g noodles – precooked
  • 200g black bean sauce
  • Toasted sesame oil
  • 2 table spoons soy sauce

Before you start, ensure that all the prep is done; all the peeling, chopping, grating, rinsing complete, set aside. Cook the noodles according to the instructions on the package.

Method:

In a cold pan, add 3 tablespoons of toasted sesame oil, line the bottom of the pan with a layer of onions, then the slices of meat, garlic and ginger. Cover the pan and place it on the heat to cook for 5 minutes. No need to add liquid as the meat’s juices will trickle down and moisten the bottom of the pan.

After that, open the pan and stir the content to allow all the ingredients to mix. Add 2 tablespoons of dark soy sauce, black beans sauce, adjust salt then cover to simmer for 3 minutes.

Now add the vegetables and stir to make sure that they are completely covered with the sauce. Cover the pan and leave on the heat for about 2 minutes, then turn off the heat, leave the pan covered to allow the steam to finish softening the vegetables (in particular the Broccoli) without overcooking it.

Serve as suggested and enjoy.

Pork, veg, black bean sauce served on a bed of noodles

Pork, veg, black bean sauce served on a bed of noodles

Purple Broccoli and Cod salad


Purple Broccoli and Poppy cod

Purple Broccoli and Poppy cod

Ingredients for 4 portions

  • 250g broccoli

    Ingredients for the salad

    Ingredients for the salad

  • 100g courgette
  • 1 shallot – finely diced
  • 1 lemon – cut in 4
  • 3 gherkins- cut in small pieces
  • Sundried tomatoes 2 – diced
  • 250g Cod steak
  • ½ red pepper – cut in small pieces
  • ½ green pepper – cut in small pieces
  • ½ yellow pepper – cut in small pieces
  • 1 Lettuce gem – cut in small pieces
  • 2 fresh tomatoes – each cut in eight pieces
  • Salt
  • Pepper
  • 25g poppy seeds
  • Olive oil

Method:

Wash and cut the courgette, gherkins, sundried tomato, tomato, lettuce, sweet peppers and place all of them in a large salad bowl.

Prepare the broccoli and fish as directed below.

Florets of broccoli

Florets of broccoli

Broccoli: if you buy 250g of broccoli, once floretted you might only obtain 100 to 150 g at the end. Do not throw way the stalks as you can use them on a soup the next day. Once the broccoli are floretted, put 200ml of water to boil with a bit of salt, then throw in the florets and immerse to blanch for literally 3 minutes. Then pour in a sieve and rise with really cold water to stop the softening of the vegetable. Set aside.

Cod steak: Rinse the fish and cut it in as many pieces as the number of portions you would like to serve.

Cod ready for the frying pan

Cod ready for the frying pan

Season the fish with salt and pepper, then, roll into poppy seeds. Heat 2 tablespoons of oil and fry the fish 2 minutes on each side. Also place the cut shallot in the frying pan with the fish to flavour it further.

Quarter the lemon.

Once the blanched broccoli are cool down add to the other vegetables in salad bowl, drizzle with some oil from the sundried tomato jar, one or 2 pinches of salt, toss so that there is sundried tomato and gherkin are well spread.

Serve the salad topped with the still warm fish and a quarter of lemon. There is no need for vinaigrette as the tanginess of the sundried tomato, gherkin and lemon will play that role.

Yum

Yum

Enjoy!

These kind of salads can be very filling, but if you absolutely need to add to it, use some pitta bread or garlic bread… and a glass of something rose or white.

Serve as suggested

Serve as suggested

Ideal for mid-afternoon light lunches.

Bon appetit.