INGREDIENTS

INSTRUCTIONS

Rinse the salt cod well. Heat the milk, garlic, bay leaf and onion  in
a pan. Bring to a simmer, add the cod and poach for 4-6 minutes,  until
tender and flaking easily. Drain the cod, remove the bones and  place
the flesh in a food processor.  2 Break the bread into small pieces and
add to the food processor  with the ground cumin, garam masala,
turmeric and medium curry  powder. Add 2 tbsp of the poaching liquid
and blitz.  3 Heat the balsamic vinegar in a pan and simmer until the
liquid has  reduced to a syrupy consistency.  4 Cook the rice according
to the packet instructions. Once cooked,  drain the rice and cool
quickly under cold running water.  5 Finely dice the avocado and finely
slice the white ends of the  spring onions. Add to the rice with the
chopped pepper and juice of  one lemon. Season. Cut one of the
plantains into very thin slices and  the other into chips.  6 Fill a
deep pan one third full with vegetable oil and heat. Add the  plantain
slices and deep fry until golden brown and crisp. Remove  with a
slotted spoon and drain on kitchen paper.  7 Deep fry the chips until
golden brown and crisp, remove with a  slotted spoon and drain on
kitchen paper.  8 Mix together the lime and lemon zest, chopped mixed
herbs, juice of  1/2 lemon and olive oil and toss together.  9 Drizzle
the balsamic syrup over a plate and top with the herb  mixture. Add the
rice and arrange the cod on top. Sit the plantain  slices on top. Serve
the plantain chips in a bowl.  Converted by MC_Buster.  Recipe by: Chef
- Tony Tobin with Martin Hancock  Converted by MM_Buster v2.0l.

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