Yield: 1 servings
Measure | Ingredient |
---|---|
207 millilitres | Hot water |
2 tablespoons | Balsamic ginger |
1 \N | 2 inch piece cinnamon stick |
6 \N | Whole cloves |
1 cup | Textured vegetable protein; (TVP)(236ml) |
1 teaspoon | Light olive oil; (5ml) with a dash of |
\N \N | ; toasted sesame oil |
1 medium | Onion; peeled and finely |
\N \N | ; chopped |
2 \N | Cloves garlic; bashed, peeled and |
\N \N | ; chopped |
1 \N | Green bell pepper; peeled, seeded and |
\N \N | ; finely chopped |
1 \N | 450 gram can pur‚ed tomatoes; or 3 fresh Italian |
\N \N | ; tomatoes |
¼ cup | Dark raisins; (59g) |
1 tablespoon | Capers |
1 teaspoon | Red peppers; for those who might have a |
\N \N | ; tender tongue use only 1/2tsp) |
½ teaspoon | Ground cumin |
425 grams | Canned low-sodium black beans; (well rinsed) |
1 pinch | Freshly ground black pepper |
1 pinch | Salt |
\N \N | Chopped tomato |
\N \N | Spring onions; finely sliced |
\N \N | ; lengthways |
1 \N | 1 inch piece cinnamon stick |
3 \N | Whole cloves |
1 teaspoon | Light oil with a dash of toasted sesame |
\N \N | ; oil |
2 \N | Firm bananas; sliced on a thick |
\N \N | ; diagonal |
GARNISH
SAUTED BANANAS
In a small bowl mix the water with the balsamic vinegar. Put the cinnamon stick and cloves into a small coffee grinder and whiz until a powder is formed, about 1 minute. Push half of the spice powder through a fine mesh sieve into the water. (Reserve the other half for the sauted bananas.) In a small bowl, mix the spice-infused water with the TVP and let sit until all the liquid has been absorbed, about 3 minutes. Heat the oil in a medium skillet over medium heat, add the onion, garlic and green pepper and cook until soft and lightly browned, about 5 minutes.
Raise the heat to medium high, add the marinated TVP and cook for 5 minutes. Push the mixture to one side of the pan; pour in the pureed tomatoes, raisins, capers, red pepper flakes and cumin; raise the heat to high; and bring to a boil. Mix the TVP mixture with the tomato sauce and cook for 3 minutes. Return the heat to low, stir in the black beans, cover and warm through. Sprinkle with the pepper and salt.
To serve, spoon a quarter of the picadillo in a mound in the centre of each serving plate and encircle with a wreath of yellow rice. Arrange a crescent of sauted bananas on the side and garnish with a sprinkling of the bright red chopped tomato and a spray of green onions.
For the sauted bananas, put the cinnamon and cloves in a small coffee-bean grinder and puree to a powder, about 30 secs. Push through a fine sieve to remove any large pieces.
Heat the oil in a small skillet over medium heat, add the bananas, sprinkle with the spice powder and cook until well browned, about 2½ minutes on each side.
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Converted by MM_Buster v2.0l.