Picadillo with georgetown flakey (textured vegetable protei
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 207 | millilitres | Hot water |
| 2 | tablespoons | Balsamic ginger |
| 1 | 2 inch piece cinnamon stick | |
| 6 | Whole cloves | |
| 1 | cup | Textured vegetable protein; (TVP)(236ml) |
| 1 | teaspoon | Light olive oil; (5ml) with a dash of |
| ; toasted sesame oil | ||
| 1 | medium | Onion; peeled and finely |
| ; chopped | ||
| 2 | Cloves garlic; bashed, peeled and | |
| ; chopped | ||
| 1 | Green bell pepper; peeled, seeded and | |
| ; finely chopped | ||
| 1 | 450 gram can pur‚ed tomatoes; or 3 fresh Italian | |
| ; tomatoes | ||
| ¼ | cup | Dark raisins; (59g) |
| 1 | tablespoon | Capers |
| 1 | teaspoon | Red peppers; for those who might have a |
| ; 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 |
| Chopped tomato | ||
| Spring onions; finely sliced | ||
| ; lengthways | ||
| 1 | 1 inch piece cinnamon stick | |
| 3 | Whole cloves | |
| 1 | teaspoon | Light oil with a dash of toasted sesame |
| ; oil | ||
| 2 | Firm bananas; sliced on a thick | |
| ; diagonal | ||
Directions
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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