Picadillo with georgetown flakey (textured vegetable protei

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

SAUT‚ED 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 saut‚ed 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 saut‚ed bananas on the side and garnish with a sprinkling of the bright red chopped tomato and a spray of green onions.

For the saut‚ed 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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