Dominican plantains (dj/jc)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Sheets puff pastry | |
| 4 | tablespoons | Flour |
| 6 | Fresh plantains; ('Machos' can be | |
| ; used), cut into 3 | ||
| ; to 4-inch lengths | ||
| ***MARINADE; (LET PLANTAINS | ||
| ; MAR*** | ||
| ¼ | cup | Light rum |
| 2 | tablespoons | Mango juice |
| 1 | tablespoon | Orange juice |
| 1 | teaspoon | Lemon juice |
| 1 | tablespoon | Grated ginger |
| 1 | dash | Cinnamon |
| 1 | dash | Nutmeg |
| 2 | Eggs; beaten | |
| 1 | tablespoon | Cornstarch or potato starch |
| 1 | cup | Water |
Directions
Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths - the same size as the plantains.
Spray nonstick cooking spray onto a cookie sheet. Place rolled-out puff pastry onto sheet. Place marinated plantains in center of each puff slice.
Roll up. Prepare egg wash (2 eggs beaten), using a pastry brush paint egg wash on all sides of pastry. Bake for 20 minutes at 400 degrees.
Sauce for Dominican Plantains: Drain and strain marinade, add thickening (1 tablespoon cornstarch to 1 cup water, mix well). Bring all liquid to a boil for 3 to 5 minutes. Drizzle on plate, place baked plantains (2 to a plate) and drizzle sauce on top.
Yield: 4 to 6 servings
CHEF DU JOUR JOVANNA CRUZ SHOW #DJ9464 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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