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Sunday, July 3, 2011

Plantain + polenta fritters / sauteed beet greens

A long-awaited Haymarket trip leading to a lot of produce calling out to be eaten...

Sauteed beet greens

We bought 2 bunches of baby beetroot - one of normal pink ones and one of golden.  They came with the leaves and I suspected the leaves might be good too.

Leaves from 2 bunches baby beets
5 cloves garlic, peeled and roughly chopped
1/2 tbsp olive oil
grated nutmeg
salt and pepper
optional: 2 tsp maple syrup, 2 tsp balsamic vinegar

Separate stems from leaves and chop them separately (and fairly roughly).  Heat oil in pan and saute the garlic for a minute or two.  Add chopped stems and saute for a few more minutes.  Add leaves and salt+pepper / grated nutmeg to taste.  Continue to cook until the leaves are flopped and done.  Add the optional maple syrup and/or balsamic vinegar to taste as well (sometimes beet greens are quite bitter, I like the maple syrup as a way of offsetting that).

Came out well good - tasted much like chard.  Bargainous purchase - 2 veg for 1!  I've sauteed chard, spinach and kohlrabi leaves in the same way in the last few weeks - a winner every time.



Plantain and polenta fritters

1 large, very ripe plantain (blackened on the outside)
~50g polenta
1 tbsp lemon juice
1 1/2 tbsp chopped coriander
good pinch cayenne pepper (or 1/4 a hot green chilli, finely chopped)
2 large spring onions, finely chopped
1 tsp baking powder
canola oil to cook

Mash the plantain with a fork (or grate coarsely).  Add the other ingredients and mix until well combined.  Shape into roughly palm-sized patties and cook in a hot frying pan in a little canola oil.  Made about 8.

Based on a favourite from my teenage years (think originally from Sugar Club / Tas)- still just as tasty.  Seb was a big fan too.
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