Green plantain and black beans stew

Green plantain stew

Green plantain & black beans stew

Menu for 6

Chicken 1kg – I used legs & thighs £ 2.25 – LIDL

The Marinade:

Marinated chicken

Marinated chicken

  • 50g diced onions – 10p
  • 2 stock cubes crushed – from cupboard
  • 1 teaspoon Chilli flakes – from cupboard
  • ½ teaspoon ground cumin – from cupboard
  • ½ teaspoon ground coriander – from cupboard
  • 4 tablespoon olive oil or any vegetable oil – from cupboard
  • 4 tablespoon water
  • Salt

Rinse the chicken, make some deep scoring on the chicken pieces. Pour the marinade over the chicken, mix well and leave in the fridge overnight.

The stew ingredients:

  • 1kg marinated chicken

    Dry black beans

    Dry black beans

  • 3 green plantains – £1.00 from the market
  • 2 big carrots – 10p
  • 200g black beans – soaked for 24hrs & Cooked for an hour if using dry bean like I did. 58p
  • 2 corncobs – shave off the kernels as on the picture – £1.38
  • 100g chopped tinned tomato 20p
  • 1 teaspoons chilli flakes – from cupboard
  • 1 teaspoon cumin – from cupboard
  • 1 teaspoon ground coriander – from cupboard

    Ingredients for the stew

    Ingredients for the stew

  • 1 red onion – 10p
  • 3 big garlic cloves – 5p
  • Halves of 1 green, orange and yellow sweet peppers – 10p (20 pepper from the market cost £1.00)
  • 1L vegetable stock
  • Corn oil

Total spend: £5.81. Cost per person: £0.96p

Prep:

Don’t forget to soak the bean the day before and boil them for an hour before using in the stew.

Also marinate the chicken for few hours before using it.

removing the plantain skin

removing the plantain skin

Remove the skin of the plantain and cut as in the picture, cut in 2cm thick and slanted. Do the same for the carrots. Set aside.

Remove the corn kernels from the cob.

Rinse the black beans now boiled. Rinse the corn kernel, set both aside.

Cut the red onion in big chunks or wedges, cut the sweet pepper in about the same size. Peel & crush the garlic, set aside.

Corn and palntain

Corn and plantain

Method:

Use a big pot with a lid. Heat 4 tablespoons of corn oil (or any vegetable oil) fry the chicken pieces to seal in the flavours and obtain a brown crispy skin. 2 to 3 minutes on each side should do. Once all the pieces have been fried. Set aside and cover.

plantain & carrots

plantain & carrots

In the same pan, add the onion and brown. Then, add the plantain, carrots, beans, corn and half of the stock. Also add the chilli, ground cumin, ground coriander, crushed garlic and salt. Stir and cover to simmer for 30 minutes. Don’t forget to keep an eye on it so the liquid won’t dry out.

After 30 minutes, add the sweet peppers, tomato, the fried chicken pieces the rest of the stock and adjust the seasoning. Stir.

Add another 200ml of water if necessary as the contents of the pan should almost (not completely) covered with liquid to keep everything moist. Cover the pan and leave it to simmer for another 30 minutes…

Sealed chicken

Sealed chicken

From the time the plantain is added the total cooking time should be 1hr and by adding the chicken half way, it means that the chicken won’t fall off the bones but will be very well cooked and ask soft as the plantain.

That is it! Enjoy!

 

Don’t forget to post a comment if you’ve tried it. Click to see the starter (Avocado Salsa & Paprika corn crackers) & desserts (Tropical fruits sorbet, Bunoelos, Mango & red grapes nectar) from this Mexican menu.

Note:

If you are using tinned potatoes, carrots and tin bean, cut the cooking time by half. As both the potato and beans are already very soft. Include the chicken at the same time as the other element and still cook it for the full 30 minute to allow it to absorb all the flavours.

Mexican-No Tacos!

Mexican-No Tacos!

Thank you for reading! See you next month.

Advertisements

Mango & red grapes nectar

Nectar & Bunoelos

Nectar & Bunoelos

 

 Ingredients for 1L drink:

  • 2 mangoes – about 600g

    The nectar ingredients

    The nectar ingredients

  • 300g seedless red grapes
  • 1 tablespoon sugar (optional)
  • Vanilla – from a pod, about a pinch (optional)

 Method:

Wash the grapes and liquidised with 200ml water. Pass through sieve to separate the juice from the unwanted excess. This juice will help to break up the heaviness of the mango nectar later.

Now peel the mango and remove the flesh from the stone. Put the mango pieces in the blender with sugar and a tiny amount of vanilla.

Making the skewer

Making the skewer

Mango is a very dense fruit that won’t liquidise well unless helped with a lighter liquid. This is where the red grapes juice helps.

So, add the grapes juice to the mango and liquidise until very smooth. Taste and adjust sugar. When it is ready, place in the fridge for an hour at least before serving as suggested above with Bunoelos and lime syrup.

Nectars are very dense juices, but if they are too dense to your liking, add water to break it up.

Don’t forget to check out the rest of this Mexican menu!

Tropical fruits sorbet

Made from tin fruit

Made from tin fruits

I chose to do a tropical sorbet because it is very practical and innovative way to use tinned fruit. I find that tinned fruits often have an after taste. In a sorbet form the after taste disappears.

Ingredients for 500ml:

Sorbet ingredients

Sorbet ingredients

  • 1 small tropical fruits tin – Foodbank or 41p from Marks & Spencer’s
  • 1 small carton guava juice – 59p from the news agent
  • 1 table spoon sugar – Any sugar
  • Zest of ½ lime – 5p from the market

Total spend: £1.05 or 17p per person

Method:

This sorbet was made the old fashion way; a fork, patience, and elbow grease. This version is for people without ice maker.

Drained tinned fruits

Drained tinned fruits

Open the fruit tin, drain the fruits and discard the syrup.

Using a hand blender, liquidise the fruits and add the guava juice. Add the sugar and zest. Mix well until the sugar granules have melted.

Pour the mix in a plastic container with lid and place it in the middle section of the freezer for 1 hour 30 minutes.

Sorbet ready for the freezer

Sorbet ready for the freezer

After that, bring out the container and break the ice/sorbet crystals that are starting to form with a fork or a hand blender. I used a fork throughout as I wanted the lime zest specs to still be visible at the end. So, mix well and return the container in the freezer.

Repeat the process 2 more times before the sorbet is ready to serve.

Best consistency for sorbet

Best consistency for sorbet

If you are not serving it right away, after breaking the ice/sorbet crystals 3 times, return the bowl in the freezer. If you serve the sorbet 5, 10 hours later or the next day, take the bowl out of the freezer 15 minutes before hand. That way, the sorbet won’t be too hard to scoop out.

Do check out the rest of the Mexican menu here

Enjoy!

Serving suggestion

Serving suggestion

Lime syrup

Ready lime syrup

Ready lime syrup

For 100ml of ready syrup

Ingredients:

  • 100ml lime juice or 5 limes – 40p from the market
  • 3 limes zest
  • 100 ml water
  • 200g unrefined brown sugar granules – From the cupboard

    Syrup ingredients

    Syrup ingredients

Total spend: £0.40p

Method:

Grate the zest off 3 of the 5 limes before juicing all 5 of them. The juice form 5 limes should produce about 100ml of lime juice.

To squeeze out the maximum juice from a like or any citrus, roll it on a hard surface while pressing it down with the palm of your hand… Be careful not to press too hard or it will burst.

Lime zest

Lime zest

Mix the sugar with water in a small sauce pan and place on medium heat for 4-5 minutes. Brown sugar tends to foam a lot, so keep an eye on it and stir it constantly until the white foaming starts to diminish.

Now, add the lime and a pinch of salt. Leave to simmer for another 2-3 minutes, then remove for the stove and mix in the zest. Mix well and leave to cool down for at least 10 minutes before serving.

Adding the zest at the last minute will guarantee a very strong lime flavour as the zest will be warmed but not cooked by the hot syrup.

This lime syrup was made to serve Bunoelos in the Mexican menu.

Bunoelos

Served with lime syrup and icing sugar

Served with lime syrup and icing sugar

For about 20 units. Serves 6

Ingredients:

  • 150g Self-rising flour – Foodbank – or ~10p
  • 1 pinch of salt
  • 100ml water
  • Zest of 1 whole lime 10p

Total spend: £0.20p

Method:

Mix everything in the bowl. Make sure to sieve the flour to avoid lumps in the dough. The dough should be stretchy and lumps free.

Cover the dough and leave to rest for 10 minutes.

Dough batter

Dough batter

Meantime, heat about 300ml of vegetable oil. If you’ve got a chip pan, use it. What we are looking for, is to have enough oil so the dough ball will rise to the surface within seconds after being dropped in. The oil should be really hot.

To test that the oil is hot. Drop in a very small piece of dough. If it stay on the bottom of the pan. Leave it to heat well and do another test.

Once the oil is hot. Cut the dough in small pieces and put them into the oil… 5-10 piece at a time depending on the size of your pan. Fry for 3-5 minutes until the balls are brown all over. PS: You won’t be able to use a knife to cut the dough… you will have to be creative with a spoon or your fingers… It is a very sticky dough.

Dough swimming in oil

Dough swimming in oil

Using a skimmer (that big cooking spoon with holes like a colander) remove the now browned dough from the oil and put on tissue/absorbing paper. Repeat until all done.

Serve just rolled in granulated sugar.

As part of my Mexican menu, I served mine with a lime Syrup (recipe here) and a tropical fruit sorbet (recipe here) or even a mango and red grapes nectar (recipe here).

Enjoy!

Avocado salsa with paprika corn cracker cups

DSC01564 small

Salsa for 6

Ingredients:

  • 4 medium fresh tomatoesDSC01523 small
  • ½ medium green pepper
  • ½ medium yellow pepper
  • ½ medium orange pepper
  • 2 medium ready to eat avocados
  • 2 limes to serve with
  • 1 red onion
  • 1 garlic clove
  • Olive oil
  • 1 whole lime zest

    DSC01524 small

    waiting to be served

  • Salt
  • Big hand full of fresh coriander
  • 6 paprika corn cracker cups

Method:

Wash and cut the tomatoes, sweet peppers in the same size. Thinly slice the onion in a way to obtain half circles.

Halve the avocado, remove the stone, score and bathe in lime juice. Chop the coriander.

In a big bowl, combine, the tomatoes, peppers, red onion, crush the garlic on top, add the lime zest, coriander & salt toss.

Serve the avocado in the cracker cups with the salsa on the side. Drizzle with oil and leave the guest to squeeze the lime on their own plate…

Enjoy!

DSC01562 small

Serving suggestion

Click to see the main from this menu and the dessert 1dessert 2.

Don’t forget to post a comment and listen back to the show on Croydon Radio with Tom C.

Paprika corn cracker cups

DSC01526 small

To make 6 to 7 cracker cups…

Ingredients:

  • 150g plain flour – From foodbank – or 68p from LIDLDSC01495 small
  • 50g coarse corn (optional) – 10p
  • 1 teaspoon oregano – from cupboard
  • 1 teaspoon paprika – from cupboard
  • Salt – from cupboard
  • 50ml corn oil – from cupboard
  • 6 tablespoons water

1kg of coarse corn costs £1.49 from Tesco

Preheat the over at 180C.

Method:DSC01498 small

Mix the oil and water together with the corn. Cover and leave aside for 10 minutes. The coarse corn is very hard and needs time to soften. Skip this step if not using coarse corn.

After 10 minutes, add the flour, salt, paprika, oregano and mix well by hand. The consistency we are looking for is a soft dough very near to being a crumble, but that can be shaped.

Once the dough is mixed. Cover with cling film and set aside for 10-20 minutes.DSC01500 small

To make the cups, use cupcakes moulds, spay the inside with oil and press in very tightly the dough. The thinner the sides, the better.

Once all the cups have been filled, place in the oven for 12-15 at 180C.

Remove the tray from the oven and leave the cups aside to cool down. To remove the cups from the mould, gently tap the whole tray on a hard surface to easy them from the bottom of the tray, then gently remove.DSC01501 small

If you do not have cupcakes moulds, just lay the dough on a sheet of baking foil, place another sheet on top of the dough and flatten with the rolling pin or wine bottle. Again, the thinner the better. Just remember how thin the shop bough cracker are and try to emulate.

Once the dough is flattened, remove the top baking foil and score the dough using cookie shapers or just the back of a knife.DSC01517 small

Place in the oven to bake for 10 minutes at 180C, leave to cool and use as you wish.

I used it for the starter of my Mexican menu.

Click here to see the starter, main and dessert 1 & 2 from this menu.DSC01521 small

Don’t forget to post a comment below!

See ya!

 

DSC01562 small

Can you see the cup?