| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dominica | Dujour10 | 6 | servings |
INGREDIENTS
| 3 | Sheets puff pastry | |
| 4 | tb | Flour |
| 6 | Fresh plantains; ('Machos' can be | |
| ; used), cut into 3 | ||
| ; to 4-inch lengths | ||
| ***MARINADE; (LET PLANTAINS | ||
| ; MAR*** | ||
| 1/4 | c | Light rum |
| 2 | tb | Mango juice |
| 1 | tb | Orange juice |
| 1 | ts | Lemon juice |
| 1 | tb | Grated ginger |
| 1 | ds | Cinnamon |
| 1 | ds | Nutmeg |
| 2 | Eggs; beaten | |
| 1 | tb | Cornstarch or potato starch |
| 1 | c | Water |
INSTRUCTIONS
Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths - the same size as the plantains. Spray nonstick cooking spray onto a cookie sheet. Place rolled-out puff pastry onto sheet. Place marinated plantains in center of each puff slice. Roll up. Prepare egg wash (2 eggs beaten), using a pastry brush paint egg wash on all sides of pastry. Bake for 20 minutes at 400 degrees. Sauce for Dominican Plantains: Drain and strain marinade, add thickening (1 tablespoon cornstarch to 1 cup water, mix well). Bring all liquid to a boil for 3 to 5 minutes. Drizzle on plate, place baked plantains (2 to a plate) and drizzle sauce on top. Yield: 4 to 6 servings CHEF DU JOUR JOVANNA CRUZ SHOW #DJ9464 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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