Recipe by Mrs B
Posted for RSC#8
Top Review by tigerduck
This is the first time I've cooked plantains and I liked them. I used my new deep-fat fryer for frying them. My two friends and I enjoyed this dish as an appetizer on the sofa together with a mango daiquiri. We first forgot to add the cilantro because the girl who was responsible for this recipe (I hosted a vegetarian cooking evening) doesn't like it. The dip certainly is improved by the addition of the fresh coriander. We loved the mango in the dip, but would use less sour cream next time to even taste more of the mango. We would also add a hotter chilli. Thank you for convincing me to cook plantains and good luck in the contest!
- 1 mango, peeled and diced
- 2 tablespoons white wine
- 4 cardamom pods, crushed
- 1 tablespoon white wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon sunflower oil
- 2 garlic cloves, minced
- 1 inch fresh ginger, peeled and grated
- 1 jalapeno pepper, deseeded and finely chopped
- 1 1⁄2 cups sour cream
- 4 tablespoons cilantro, chopped
- 4 plantains (fairly firm ones)
- sunflower oil (for frying)
Directions See How It's Made
- To make the dip: Heat the sunflower oil in a saucepan then add the diced mango, white wine, cardomom pods, white wine vinegar and balsamic vinegar; cook for about 4 minutes then add ginger and garlic and continue to cook until the mango is soft enough to mash lightly.
- Remove from heat; when cool remove cardomom pods then add the sour cream, diced chilli and cilantro; mix well together and set aside while you prepare the plantains.
- Chips: peel the plantains and cut into diagonally slanted slices.
- Pour sunflower oil to a depth of 1 ½ inches into a large pan and place over a medium heat until hot; fry the plantain ‘chips’ (in batches) for about 3 minutes, turning them until brown.
- Drain the chips on kitchen paper, keeping cooked chips warm while the next batch is cooking.
- Serve hot chips with dip.