karadekoolaid
Legendary Member
Ingredients:
250 gms papelón, panela, jaggery or brown sugar
225 mls (1 cup) water
4-5 whole cloves
5 medium plantains - the skin should be turning black, which shows the fruit is ripe
Oil for frying
Butter
220 gms hard white cheese, grated *
2 eggs
a little water
(* In Venezuela we use "queso llanero", a hard, white salty cheese . I'd suggest Caerphilly, Wensleydale, Lancashire, Greek feta or Mexican Cotija as a sub. The saltiness is important)
Method:
250 gms papelón, panela, jaggery or brown sugar
225 mls (1 cup) water
4-5 whole cloves
5 medium plantains - the skin should be turning black, which shows the fruit is ripe
Oil for frying
Butter
220 gms hard white cheese, grated *
2 eggs
a little water
(* In Venezuela we use "queso llanero", a hard, white salty cheese . I'd suggest Caerphilly, Wensleydale, Lancashire, Greek feta or Mexican Cotija as a sub. The saltiness is important)
Method:
- Mix the sugar, water and cloves in a pan and bring to a boil. Lower to medium and cook until a syrup is formed, about 20 minutes. Allow to cool. set aside 2-3 tbsps of the syrup
- Peel the plantains and slice into 3/4 cm or 1/4" strips, cutting horizontally along the fruit. Heat the oil in a large frying pan and fry the plantain strips for about 3-4 minutes each side, or until browned. Remove with a slotted spoon and drain on paper towels.
- Grease a large pyrex ovenproof dish with butter. Put a layer of plantains to cover the bottom. Drizzle 2-3 tbsps of the syrup over the plantains. Now cover with grated cheese. Another layer of plantains, more syrup, more cheese until your dish is almost full.
- Beat the 2 eggs with a tbsp or so of water and the syrup you set aside at the beginning. Pour this mixture over the plantains.
- Heat the oven to 350F.
- Cook the plantain cake for about 40 minutes, until the top has browned.
- Served traditionally with savoury dishes.