It was a big week for Les Petits Chefs last week – not only did they teach their parents how to make chicken tikka masala from scratch for Food Revolution Day but they also had regular cooking club. With a guest chef, to boot – Chef Rossy Earle. The boys have already had the chance to work not once but twice with Rossy – once making empanadas and Panamanian milk candies and once making alfajores. What could she possibly make with the boys to top those amazing dishes? Why “Platano en tentacion” of course! What the what???
One of the things I love about having guest chefs come in and work with the boys is that they introduce them to different ingredients and dishes they might not have heard of. The boys were fascinated to hear all about plantains from Rossy and quickly got to work cutting them up.
We talked a little bit about where the boys could find these in Toronto – Kensington Market, most likely – and I have NO DOUBT that some of the guys will be taking their parents on a little field trip in search of plantains and queso fresco (also used in this unusual side-dish).
It’s an easy dish – we were actually done the class early for once (thanks Rossy for choosing a stress-free dish for me and the guys last week – I don’t know we could have handled too much more excitement!) – with only plantains, lime zest and juice, sugar, butter, cinnamon and water, it’s a perfect example of how sometimes simple ingredients can create amazing flavours!
Rossy talked the guys through the cooking and answered all sorts of questions.
We got to smell amazing cinnamon from Panama (so different from what we are used to – it’s more subtle), marvelled at the BUTTER and SUGAR going into this dish – they boys couldn’t get over that it was not a dessert but a side dish! – and enjoyed the wonderful aromas. Since plantains are not at everyone’s local supermarket, we discussed alternatives that might work as well. We also decided that this might make a great pie filling too. Not very Panamanian but a pretty great idea!
As the boys waited for their take-home portions to cool down enough to add the cheese, Rossy portioned out a tasting sample for everyone. I was very surprised to see the boys going back for seconds…
And thirds… And then I turned around to see one of my guys, Stefan, helping himself to the last little drops of sauce in the frying pan. “It’s SO good” he proclaimed!
The we portioned out the cheese and I was thrilled to see all the boys were taking some – even just a little. And then sneaking away and starting to eat before they left the lab. Yes boys, Ms Carter, Ms Lynch and I saw you. Yes, you – the ones who told your mums that it was “ok” when you got home. Ahem!
A sweet and savoury plantain side dish. Or a pie filling. Or a dessert."Temptation Plantain"
Ingredients
Instructions
Verdict? Well I’ll be making this again – as both a side dish and a dessert. Or, sans cheese, I could even see this on some yogurt for breakfast. Thanks Rossy for opening our eyes to new ingredients and unusual uses for them!
Follow Rossy on Twitter and Instagram!
_________
Like this post? Get blog posts delivered to your inbox! Click here to sign up!
________
__________
MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!
‘Side dish’ surprised, what a great opportunity to explore such exotic ingredients and cuisines. 🙂
Yes they are lucky to have people like Rossy come in and work with them!
They look like they are having such fun. I haven’t had a good plantain since I left the islands.
Sam
This is a pretty good dish to bring back island memories!
Hey there superstar, it seems I haven’t forgotten my way to your place… it’s a good thing I wasn’t relying on the Freckles I left on the path behind me last time I left – they seem to have mysteriously disappeared. Ahem….?
SO pleased to be greeted by Les Petits Chefs! It’s wonderful that you are continuing this still, it really warms the cockles. And let me say, the cockles need warming. Winter is coming, they say. I, for one, refuse to admit defeat, though I am typing this wearing uggies.
Glad to have you back reading!
Loving all the pictures! This dish looks incredible!
Thanks!
I too thought this was the makings of a dessert rather than a side dish. I was glad to see at the end that it could be both and I like your idea to serve it with yogurt. I’ve never had plantain but this recipe sounds lovely.
It’s so versatile!
You need a Peckham stylee market near you for all those things – plantain, yum!
Well we are actually pretty close to a Peckham-style market but no time to show, just cook!
Wonderful and simple dish. Those little chefs do learn a lot, I wish I could send my kids there… Congratulations of your third blog birthday!
Cheers, I try to get a few different cuisines in each term!
Oh LOVE this! I was just eating rice and beans the other day with hubby and chopped a banana up to eat it on the side of my rice. He looked at me like I was CRAZY. This recipe is very similar to a Dominican recipe I make called Platanos al Caldero. Basically the same, minus the lime and more sugar added! Becomes a sticky, sweet, plantain goodness that’s the perfect side dish to everything rice!
Oh I am loving the sound of this for a side dish to go with EVERYTHING!
This looks like so much fun. So great when kids get to try new things and be creative.
Well from my experience they are much more likely to try something they have made themselves, right?
Reminds me of one my my favourite barbie desserts.
After the steaks, chicken or prawns are done, simply slice a banana (or plantain) lengthwise, and squeeze open slightly. Sprinkle in a healthy amount of demerera sugar and some dark rum. Okay, add butter if need be. Toss on the barbie at medium heat, and let the magic happen.
Eat the soft gooey goodness right out of the skin with a spoon. Deee-lish. Skip the rum if you’re a paranoid North American around young-uns…but most of the alcohol burns off anyway.
Oh that sounds good!!!
This looks fabulous, Mardi! Love the recipes that you make with your Petits Chefs. I am just imagining how fabulous the combination must be with the queso fresco!
It’s so interesting!
This is such a lovely recipe to take home ! Love your Petite Chefs at work.