Wednesday, 20 December 2017

Before Yule even Know.....

Hot on the heels of Halloween its party time again.There is no time for kitchen breathers.One finds oneself hell bent on creating micro mini canapés,mood enhancing party pieces and fondant fripperies all under the umbrella of festive frosting.Don´t be afraid to be creative this Christmas,and do everything generously; this is not the time of year for restraint.
Are you sitting comfortably and feeling hygge or even còsagach? then I´ll begin.Well maybe it is cold outside but these canapés bring together flavours that may seem to some a strange partnering. These are a savoury spin on Pisang Goreng (Indonesian Banana Fritters)or Kenyan green banana chips.The combination of green Madeiran banana fritters topped with creme fraiche and a take on the Austrian dish, Verhackert,( bacon jam) works a treat.Really fresh, really tasty,really original.Try them.
Green Madeiran banana,green chilli and polenta fritters
FOR 20 CANAPÉ SIZED FRITTERS
Take into account when buying your bananas,that they have to be grated for the recipe.They should not be overripe or too unripe.

225g (8oz) semi ripe peeled green banana,grated
80g (3oz) polenta grains
1 egg
60ml(2fl oz) beer
1 tsp lemon juice
1/2 cup sliced spring onions
1/4 cup fresh coriander leaves
tsp finely chopped green chilli
1 tsp Flor de sal
sunflower oil for frying
Mix all the ingredients together well except for the oil and rest for 15 minutes.heat up a frying pan and add enough oil to coat the bottom by a few millimetres.heat to smoking,then very carefully add teaspoonfuls of the mixture,a few at a time then cook for about 90 seconds each side.Stack the fritters on a  plate and allow to cool before topping each one with a dollop of creme fraiche and a teaspoon of bacon jam.
Ripe banana has a high sugar content so it can burn easily,so keep an eye and moderate the heat if necessary
FOOTNOTE
Certain activities and entertainments, often involving candles, woollens, or nature, are also said to promote feelings of hygge.

No comments:

Post a Comment