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Published byRyleigh Brenner Modified over 9 years ago
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Cool Coconut Rice ‘n’ Peas with Funky Plantain
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Ingredients:2 x 15ml spoons olive oil, 1 onion, 1 red pepper, a few drops of Tabasco (hot pepper sauce), 2 x 15ml spoons fresh or dried thyme, 200g long grain rice, 400ml can coconut milk, 500ml water, 400g can black eye peas.
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1. Peel onion. Make a bridge with your hand and cut the onion in half. Put the flat sides down on the board.
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2. Hold the onion firmly, with your hand like a claw. Slice across without cutting through the root.
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3. Turn the onion round and still holding it like a claw, slice in the other direction.
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4. Cut the top off the pepper and pull out the seed head.
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5. Cut a slice from the base.
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6. Cut down the side of the pepper and open it up into a long strip. Remove any seeds and the white fibrous strips.
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7. Stack two or three pieces of pepper on top of each other and cut into strips.
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8. Turn the pepper slices round and cut into small dice.
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9. The prepared vegetables should look like this.
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10. Put 2 x 15ml spoons of olive oil into a large saucepan.
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11. Add the onion and pepper and sauté for 5 minutes until soft.
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12. Add a few drops of Tabasco sauce.
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13. Add 2 x 15ml spoons of fresh or dried thyme.
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14. Add 200g long grain rice.
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15. Add 1 x 400ml can of coconut milk.
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16. Add 500ml water.
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17. Bring the mixture to the boil then simmer for 15 minutes until the rice is cooked and the liquid absorbed. Stir occasionally and add more water if necessary.
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18. Whilst the rice is cooking, prepare the plantain. Start by cutting off each end.
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19. Make two parallel cuts through the skin along the length of the plantain.
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20. Peel back the strip of skin.
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21. Remove the rest of the skin.
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22. Cut the flesh into slices approximately 2cm wide.
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23. Heat up some olive or groundnut oil in a frying pan.
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24. Place the slices of plantain in the hot oil and fry for 2 or 3 minutes.
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26. Turn over and fry on the other side until golden brown.
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27. Drain on kitchen paper to remove any excess oil.
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28. These should be golden brown and crisp on the outside. You may like to sprinkle a little salt on them.
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29. Ten minutes before the rice is cooked, drain the can of black eye peas and rinse under cold running water.
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30. Add the peas to the rice mixture.
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31. At the end of cooking, the liquid should all be absorbed.
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32. Serve the rice ‘n’ peas with the plantain accompaniment.
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