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You'll need medium-ripe plantains with yellowish skins patched with black: if
they're too ripe, they'll go mushy and absorb a lot of oil. This easy dish
the perfect introduction to plantains, though it also works well with a green
or slightly underripe banana is delicious alongside chicken or fish. Serves
four.
Around 750g fairly ripe plantains
Sunflower oil
Butter
1 garlic clove, peeled and finely chopped
Chilli flakes or cayenne pepper
Sea salt and freshly ground black pepper
Lemon juice (optional)
Peel and slice the plantains on the diagonal about 7-8mm thick. Heat a
tablespoon of oil and a knob of butter in a wide frying pan over a medium heat.
Fry a batch of plantain slices in a single layer for three to four minutes,
until golden brown. Watch them carefully and turn often, because they burn
easily. Transfer to a plate lined with kitchen paper, then fry the rest. Return
all the plantain to the pan with another knob of butter, the garlic, some
chilli flakes or cayenne and plenty of salt and pepper. Cook for a minute or
two, tossing the lot together, and serve hot, with a squeeze of lemon, if you
like.