Brown is lovely: some ripe banana recipes | Waste No longer | Meals

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In Britain, we throw away 1.4m bananas each day – and that’s to not point out the unfathomable numbers that get wasted in supermarkets and on farms: all destroyed for being too wonky, too instantly or for minor imperfections and brown spots. If shall we achieve a style for brown bananas, issues could be other. They’re candy, tasty and energy-rich, so subsequent time purchase a blemished bunch: you’ll most probably be saving them from being wasted, and can even get a bargain, in the event you ask effectively.

If you’ll be able to’t fairly deliver your self to consume a squishy fruit uncooked, it nonetheless makes an excellent factor. Bake a banana bread, use as a binder as an alternative of eggs in desserts and cakes, boil up right into a Jamaican jam, or cross to the town and switch them right into a katsu curry.

Brown banana katsu curry with breaded cauliflower steaks

Brown bananas deliver a sweetness to the katsu sauce, making it all of the extra comforting and scrumptious. I’ve selected breaded cauliflower, however the sauce is going neatly with any breaded seasonal vegetable, tofu or meat. Experiment with what you could have to be had – this can be a truly a laugh curry to make your self.

Prep 15 min
Prepare dinner 30 min
Serves 2

1 onion, peeled and diced
1 garlic clove, peeled and finely chopped
Oil, for frying
1 tsp turmeric
1 tbsp curry powder
500ml vegetable inventory

1 tbsp tomato ketchup
1 tbsp soy sauce
1 inexperienced apple, diced
1 brown banana, pores and skin on, finely sliced or mushed
1 small cauliflower
30g flour
1 egg, crushed
150g breadcrumbs

To serve
Rice
1 spring onion, sliced
Sesame seeds

To make the curry sauce, fry the onion and garlic in oil for 3 mins, upload the turmeric and curry powder, then fry for 2 mins, stirring sometimes. Upload the inventory, ketchup, soy sauce, apple and banana. Simmer for 15 mins, then mix and season to style.

To make the breaded cauliflower, take away the leaves and reduce slabs from the centre of the cauliflower to make two, 2cm-thick “steaks”. Select a couple of small leaves and go back the remainder, together with the rest cauliflower, to the refrigerator for a long term meal.

Lay out 3 vast bowls. Put the flour in a single, the crushed egg in the second one and breadcrumbs within the 3rd. Mud each and every cauliflower steak first with flour, then with egg, and in the end with the breadcrumbs.

Warmth a saucepan or wok with a just right glug of oil and, when scorching, fry the breaded cauliflower on each and every aspect till golden brown.

In the meantime, steam or boil the cauliflower leaves for 4 mins, till smooth. Serve the breaded cauliflower on rice, crowned with the brown banana katsu curry sauce, scatter with sliced spring onions and sesame seeds, and serve the steamed leaves at the aspect.

Notice: In case you have any leftover egg, flour and breadcrumbs, combine them in combination and make an omelette to serve along the curry.



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