Picadillo with Georgetown Flakey (Textured Vegetable Protei

Picadillo with Georgetown Flakey (Textured Vegetable Protei Ingredients

207 ml Hot water	1 ts Red peppers; for those who
2 tb Balsamic ginger	; tender tongue use only
1 2 inch piece cinnamon stick	1/2 ts Ground cumin
6 Whole cloves	425 g Canned low-sodium black
1 c Textured vegetable protein;	1 pn Freshly ground black pepper
1 ts Light olive oil; (5ml) with	1 pn Salt
; toasted sesame oil	GARNISH
1 md Onion; peeled and finely	Chopped tomato
; chopped	Spring onions; finely sliced
2 Cloves garlic; bashed,	; lengthways
; chopped	SAUT?ED BANANAS
1 Green bell pepper; peeled,	1 1 inch piece cinnamon stick
; finely chopped	3 Whole cloves
1 450 gram can pur?ed	1 ts Light oil with a dash of
; tomatoes	; oil
1/4 c Dark raisins; (59g)	2 Firm bananas; sliced on a
1 tb Capers	; diagonal

Instructions for Picadillo with Georgetown Flakey (Textured Vegetable Protei

In a small bowl mix the water with the balsamic vinegar. Put the cinnamon stick and cloves into a small coffee grinder and whiz until a powder is formed, about 1 minute. Push half of the spice powder through a fine mesh sieve into the water. (Reserve the other half for the saut?ed bananas.) In a small bowl, mix the spice-infused water with the TVP and let sit until all the liquid has been absorbed, about 3 minutes. Heat the oil in a medium skillet over medium heat, add the onion, garlic and green pepper and cook until soft and lightly browned, about 5 minutes. Raise the heat to medium high, add the marinated TVP and cook for 5 minutes. Push the mixture to one side of the pan; pour in the pureed tomatoes, raisins, capers, red pepper flakes and cumin; raise the heat to high; and bring to a boil. Mix the TVP mixture with the tomato sauce and cook for 3 minutes. Return the heat to low, stir in the black beans, cover and warm through. Sprinkle with the pepper and salt. To serve, spoon a quarter of the picadillo in a mound in the centre of each serving plate and encircle with a wreath of yellow rice. Arrange a crescent of saut?ed bananas on the side and garnish with a sprinkling of the bright red chopped tomato and a spray of green onions. For the saut?ed bananas, put the cinnamon and cloves in a small coffee-bean grinder and puree to a powder, about 30 secs. Push through a fine sieve to remove any large pieces. Heat the oil in a small skillet over medium heat, add the bananas, sprinkle with the spice powder and cook until well browned, about 2 1/2 minutes on each side. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: HerbsCuisine: Uncategorized

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