Dinner Saturday 30 December - Quorn "Ribsters" with Plantain, Beets in Citrus Sauce & Cabbage

Quorn "Ribsters" with Plantain, Beets in Citrus Sauce & Cabbage

I bought a plantain from the Turkish shop in Welling, too. Not sure why I bought one there, as there certainly is no shortage of plantain in Chapel Market, but there you go.

Haven't had plantain in ages and my God - I had forgotten how delicious it is. I just sliced it and cooked it over a low heat in a non-stick pan with a spritz of spray oil. This was a ripe plantain and I always remember seeing NY cooks do it on one side until browned and soft, then flip it over, mash it flat with the back of a fork and cook other side until similarly browned and crisp. Simple and utterly delicious.

Anyway, had it as a side with some Quorn "Ribsters" from the freezer hoard, steamed Savoy cabbage beetroot in citrus sauce.

Beets in Citrus Sauce
6 cooked beetroot (about 300g)
1 teaspoons sugar
1 satsuma (140g)
10g cornflour
1 tablespoon balsamic vinegar

Juice the satsuma and use a reamer to extract as much pulp from it as well. You want about 150ml juice and pulp. If your satsuma is not up to it, then use more than one or add a bit of water if it is only a tad off.

Add the sugar and cornflour to the juice and mix to dissolve the cornflour. Cook over low heat until thickened. Stir in the sliced beetroot and balsamic vinegar and serve.

Serves 2
Nutrition Data per serving
Calories (kcal) 119.4
Carbohydrate (g) 27.1
Protein (g) 3.3
Fat (g) 0.5
Fibre (g) 3.9