Honey Baked Plantain Rolls St Vincent Caribbean Food

HONEY GLAZED PLANTAINS

Steps:

• Preheat a medium frying pan and coat with canola oil.
• Slice plantains on the bias, then saute until brown.
• Mix in butter and scallions until butter is melted and scallions are softened.
• Remove from heat, and stir in honey and parsley.

PLANTAIN FRITTERS (CARIBBEAN)

Steps:

• In a bowl, slightly mash the plantains, then set aside.
• In a mixing bowl, whisk together the flour, baking powder & salt.
• In a small bowl, beat in the eggs until fluffy.
• To the flour mixture add the beaten eggs, crushed red pepper & butter & then the milk, beating with a fork until the mixture is smooth.
• Stir in the mashed plantains, & add more milk if necessary ~ Batter should be of a dropping consistency.
• Drop by spoonfuls into preheated deep fat at 375 degrees F & fry 4-5 minutes, or until evenly browned. Serve hot.

SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)

Steps:

• Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
• Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

MADUROS (FRIED SWEET PLANTAINS)

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
• In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.

ICED COCONUT SOUP (CAYMAN ISLANDS -- CARIBBEAN)

Steps:

• Put all ingredients In a blender container & combine well.
• Cover & chill soup in the refrigerator, & serve with 2 slices of cold honeydew melon per bowl.

MAMA'S FRY BAKES ( ST. VINCENT AND THE GRENADINES)

Steps:

• If not using yeast, omit step 6. The dough can be rolled out and fried immediately.
• Mix together the flour, salt, baking powder and yeast.
• Rub in the shortening.
• Add sufficient water to the flour mixture to make a smooth dough.
• Knead dough lightly until smooth.
• Cover with a damp cloth and leave dough to relax for ½ hr).
• After dough has rested for ½ hour, divide and shape into 12 balls.
• Roll each ball of dough on a lightly floured surface, to 1/4 " thick and 3 1/2" round.
• Fry in hot oil until brown on both sides.
• Put on paper towels to absorb excess oil.
• These freeze well and can be reheated in the microwave.

LOBSTER SALAD (BRITISH VIRGIN ISLANDS -- CARIBBEAN)

Steps:

• In a large bowl with a cover, mix together the lobster, cucumber, onion, celery & bell pepper, then season to taste with salt & pepper.
• In a small bowl, whisk together the mayo, lime juice & hot pepper sauce, then pour this over the lobster mixture & toss carefully to combine.
• Cover & chill in the refrigerator for at least 1 hour.
• When ready, serve the lobster salad over a bed of salad greens & garnish with lemon slices.

PLANTAIN CHICKEN ROLLS

Steps:

• Peel plantain and cut in half lengthwise.
• Remove vein and discard.
• In a large saucepan, add cut plantains; cover with water and bring to boil.
• Add salt, cover and continue to cook for about 3 minutes or until done.
• To test for doneness, insert a fork into the plantain and it should penetrate easily.
• Remove plantain into a large mixing bowl.
• Mash plantain.
• Add egg and mix thoroughly until well blended.
• Preheat oven to 350 degrees F.
• Prepare a cookie sheet by lining with 2 pieces of parchment paper.
• Spread the plantain mixture over the entire area of the cookie sheet until about 1/4 inch thick; set aside.
• In a large frying pan add chicken, sprinkle with salt and pepper.
• Add bay leaf, butter and water and bring to boil.
• Reduce heat to medium; cover, but leave a slight opening for steam to escape.
• Cook for 5 minutes.
• Add onion and continue to cook for another 10 to 12 minutes or until chicken is cooked through.
• Add additional water if required while cooking, (DO NOT LET DRY.).
• When chicken is done, remove and let cool for a few minutes in order to handle.
• Shred chicken into a mixing bowl.
• Remove bay leaf and discard.
• Remove onions from frying pan with a slotted spoon and add to the chicken.
• Make sure the onions are quite dry when adding to the shredded chicken.
• Add mixed vegetables and mix well to blend.
• Spoon mixture over the prepared plantain leaving about 3 inches from each end and 2 inches from the sides.
• Begin rolling plantain over vegetables, using the parchment paper to assist.
• Remove parchment paper as you are rolling.
• Leave rolled plantain on the cookie sheet.
• Bake in preheated 350 degrees F oven for 6 to 8 minutes or until golden brown.
• Remove from oven and let sit for 5 minutes to rest.
• Cut into 1 inch slices and serve.
• Serve with cooked rice or with a salad.