INGREDIENTS

INSTRUCTIONS

GARNISH
SAUT.ED BANANAS
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 saut.ed 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 saut.ed bananas on the side and garnish with a sprinkling of the bright
red chopped tomato and a spray of green onions.
For the saut.ed 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.
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