Creamed Plantain and Ham RecipeOrigin: Fusion Period: Modern |
|
The plantains referred to here are leaves of the European Greater Plantain Planago major the common herb-side weed rather than the banana-related starchy fruit beloved of West Africa and the West Indes. Ingredients
600g gammon ham 
Creamed Plantain and Ham Preparation:Method:Pick only fresh young plantain leaves. They become increasingly more bitter as the plant ages. Remove any stalks and blemished parts. Taste a little of the leaves; if they seem too bitter add to a bowl and pour boiling water over them. Allow to steep for 2 minutes then drain. Meanwhile cut the gammon into small dice and fry in a little oil until nicely browned. Add a little oil to a saucepan and use this to gently fry the pnantain leaves for about 2 or 3 minutes. Remove from the heat and add the cream and the nutmeg. Return to the heat and allow to simmer very gently for two minutes before adding the fried ham. Season with salt and black pepper then serve with mashed potatoes or boiled rice. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Creamed Plantain and Ham to your online bookmark site: 
|
|
More Fusion recipes... More Modern recipes... More recipes for Meat... More recipes using Wild Foods... More recipes for Pork... More ham recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with coconuts and spices as primary ingredients: Fferins Cnau Coco Joujookh Red Hot Tamarillo and Pepper Chutney Caraway Seed Cake Brown Sauce Austrian Tomato Soup Webo Yena Hinga Mirsang Tunisian Byesar Collared Venison Winter Chutney Nyma Choma Mombasa Pumpkin Dessert Hembesha Apple and Rhubarb Compote Moroccan Spiced Olives Khalia Kafta de Sardine Grillé Piquant Georgian Beef Stew Ajlouke et Potiron Amchar Masala Tunisian Spiced Lamb Balls Cig Oen Rhost Black Bean Hummus Banana Porridge Easter Brisket Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
