| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Sami | Kerr | 1 | Servings |
INGREDIENTS
| 207 | Hot water | |
| 2 | T | Balsamic ginger |
| 1 | 2 inch piece cinnamon stick | |
| 6 | Whole cloves | |
| 1 | c | Textured vegetable protein |
| TVP236ml | ||
| 1 | t | Light olive oil, 5ml with |
| a dash of | ||
| toasted sesame oil | ||
| 1 | Onion, peeled and finely | |
| chopped | ||
| 2 | Cloves garlic, bashed | |
| peeled and | ||
| 1 | Green bell pepper, peeled | |
| seeded and | ||
| finely chopped | ||
| 1 | 450 gram can pured | |
| tomatoes or 3 fresh | ||
| Italian | ||
| tomatoes | ||
| 1/4 | c | Dark raisins, 59g |
| 1 | T | Capers |
| 1 | t | Red peppers, for those who |
| might have a | ||
| tender tongue use only | ||
| 1/2tsp | ||
| 1/2 | t | Ground cumin |
| 425 | g | Canned low-sodium black |
| beans well rinsed | ||
| 1 | pn | Freshly ground black pepper |
| 1 | pn | Salt |
| Chopped tomato | ||
| Spring onions, finely sliced | ||
| lengthways | ||
| 1 | 1 inch piece cinnamon stick | |
| 3 | Whole cloves | |
| 1 | t | Light oil with a dash of |
| toasted sesame | ||
| oil | ||
| 2 | Firm bananas, sliced on a | |
| thick | ||
| diagonal |
INSTRUCTIONS
In a small bowl mix the water with the balsamic vinegar. Put the cinnamon stick and cloves into a small coffee grinder and whiz until a powder is formed, about 1 minute. Push half of the spice powder through a fine mesh sieve into the water. (Reserve the other half for the sauted bananas.) In a small bowl, mix the spice-infused water with the TVP and let sit until all the liquid has been absorbed, about 3 minutes. Heat the oil in a medium skillet over medium heat, add the onion, garlic and green pepper and cook until soft and lightly browned, about 5 minutes. Raise the heat to medium high, add the marinated TVP and cook for 5 minutes. Push the mixture to one side of the pan; pour in the pureed tomatoes, raisins, capers, red pepper flakes and cumin; raise the heat to high; and bring to a boil. Mix the TVP mixture with the tomato sauce and cook for 3 minutes. Return the heat to low, stir in the black beans, cover and warm through. Sprinkle with the pepper and salt. To serve, spoon a quarter of the picadillo in a mound in the centre of each serving plate and encircle with a wreath of yellow rice. Arrange a crescent of sauted bananas on the side and garnish with a sprinkling of the bright red chopped tomato and a spray of green onions. For the sauted bananas, put the cinnamon and cloves in a small coffee-bean grinder and puree to a powder, about 30 secs. Push through a fine sieve to remove any large pieces. Heat the oil in a small skillet over medium heat, add the bananas, sprinkle with the spice powder and cook until well browned, about 2 1/2 minutes on each side. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6302
Calories From Fat: 3843
Total Fat: 434.1g
Cholesterol: 1631.3mg
Sodium: 17193.8mg
Potassium: 5697.1mg
Carbohydrates: 285.2g
Fiber: 67.1g
Sugar: 88.6g
Protein: 364.2g