Jump to Main ContentJump to Primary Navigation

Recipe: Spicy plantains

Nibbles for 8-10

Prep:

Cook:

Serves:

    What puts the X into X-Factor, the missing ingredient that makes something X-tra special? Of course, we all like to believe we have the X-Factor, that we can belt out a tune like Whitney (I regularly try in the shower) and dance like Fred Astaire (I am showing my age here. OK, like Justin Timberlake for younger readers.)

    I realise I may not have the X-factor when it comes to singing and dancing, as no one comes near my bathroom when I am taking a shower. And when I watch myself dance on bar/batmitzvah videos, I immediately reach for the fast forward button.

    However, in the kitchen I am the diva of dishes, the Piaff of pies and the Gene Kelly of jelly. I just seem to have a natural talent for transforming ingredients into X-citing, X-cellent food.

    Therefore, when I discover a new ingredient which I don’t always know X-actly what to do with, I don’t suffer stage fright and actually enjoy the challenge of creating something new that has star quality and will titillate my fans’ taste buds.

    So, this week, the Jewish Princess has been auditioning the plantain and, after much X-perimentation (once I worked out how to open it), has created another sensational, number-one hit.

    Nibbles for 8-10

    Ingredients
    ● 2 plantains, peeled and cut into thin slices
    ● 2 large eggs
    ● 2 teaspoons hot chilli in sunflower oil
    ● 200g plain flour
    ● Vegetable oil
    ● Salt
    ● Cayenne pepper

    Method
    ● Lightly beat two eggs with hot chilli
    ● Take three zip lock bags.Place half of the flour in one, egg mixture in the other and the rest of the flour in the third.
    ● Season plantain with salt
    ● Pour the plantains into the first bag of flour, then place them in a sieve and remove excess flour.
    ● Transfer them into the egg mixture.
    ● Finally, place into the second bag of flour and remove excess flour in a sieve.
    ● Heat vegetable oil in a deep sided frying pan, enough to cover plantains.
    ● Fry until golden brown.
    ● Remove and place on kitchen paper to remove any excess oil.
    ● Season with salt and cayenne pepper
    ● Serve warm
    ● JP’s notes: Princess Perfect to nosh while you are watching the X-Factor

    The Jewish Princess

    Method
Recipes

Tenderstem broccoli sauteed with ginger, lime a...

Silvia Nacamulli

Thursday, May 11, 2017

Tenderstem broccoli sauteed with ginger, lime a...
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Recipe: Date & pistachio granola bars

Lisa Roukin

Friday, November 25, 2016

Recipe: Date & pistachio granola bars