What are ways to make plantins?!
What are ways to make plantins?
What are ways to make plantins? And how can you make them? What to do? Help please.
Answers:
Peanut and Plantain Balls
4 green plantains, peeled, and cut into 1-inch pieces
1 teaspoon salt
1 cup chunky peanut butter
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Place plantain chunks and salt into a saucepan, and add water to cover plantains. Bring to a boil over high heat, then reduce heat to medium, and simmer until a fork will easily pierce the plantains, about 20 minutes. Reserve 1/4 cup of the cooking water, then drain the plantains. Allow to steam for a few minutes.
Mash the plantain with the peanut butter and reserved water until fine. Allow to cool until you can handle it, then roll into 24 golf ball-sized pieces. Place onto prepared baking sheet.
Bake in preheated oven until the balls firm up, and turn golden brown, about 45 minutes
Jamacian Plantain Tarts
Pastry:
2 cups all-purpose flour
1 teaspoon salt
1/4 cup cold butter, cut into 1/2 inch pieces
3 tablespoons shortening, chilled and diced
1 egg, beaten
1 tablespoon ice-cold water
Filling:
3 very ripe (black) plantains
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon grated nutmeg
2 drops red food coloring (optional)
1 egg white, beaten
white sugar for decoration
Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator.
While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.
Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.
slice thin and fry in butter and brown sugar- I think they are spelled plantains
a thing i do with plantains is slice them biased or lengthwise heat a pan with butter add plantains to pan sprinkle with brown sugar turn and sprnkle with more brown sugar when gold brown take off and eat like that. good luck
Fried Plantains
2 cups water
3 cloves garlic, smashed
2 teaspoons kosher salt, plus extra for seasoning
1 1/2 cups vegetable or canola oil
2 green plantains
Combine water, garlic and salt in medium size glass bowl and set aside.
In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.
If you are talking about the large fibrous bananas then treat them like yams or sweet potatoes. They can be fried with onions and green bell peppers. (and bacon and sausage) They can be baked or nuked and served with syrup, cinnamon and sugar, sour cream, butter, etc.
They are best when very ripe. Don't be put off if the skins are dark brown. It means they are ready to eat!
First of all, the correct spelling is p l a i n t a i n. If you go to the Food Network there are well over 139 ways to cook this really delicious fruit/vegetable. I buy either yellow or green, peel the skin off, rinse, slice thin (but not too thin) and fry in oil (your choice) til golden brown and crisp and then sprinkle with powdered sugar. But don't just take my word - - do check out the Food Network!