If you don't know how easy it is to cook delicious dishes with
plantain you may be in for a pleasant surprise. It's easy to find,
quick to cook, nutritious and delicious. These 51 ways with
plantain have something for everyone - smoothies, snacks, starters,
salads, mains, desserts and tapas-style entertaining tips. Why
focus on plantain I hear you ask. I had so many positive comments
about the plantain recipes in A Plate in the Sun that I planned a
plantain chapter for my next book. Once I started talking through
ideas with friends I quickly realised that this chapter was my next
book. There's nothing complicated about cooking with plantain and
I'm sure you will find it enjoyable. Is it the perfect ingredient?
One of the many exciting things about plantain is its versatility
and ability to combine with other tastes and textures. Its distinct
and subtle flavours across all stages of ripeness, from green to
yellow to black, can bring variation and another layer to favourite
recipes. I sometimes break with tradition and explore classic
recipes to create fusions from around the world. From burgers to
brownies, to chutneys to dim sums. From a simple grilled snack like
"Kofi-Brokeman," to a Sunday special of plantain stuffed lamb,
there's a lot to discover and enjoy - little wonder plantain is so
popular across more than half the planet including Africa, the
Caribbean, Asia and the Americas. Foreword by Jean-Christophe
Novelli: Patti has once again out-done herself in her new book and
provided the readers with such a fabulous explanation of how to
incorporate readily available products in Europe into her wonderful
style of flavour filled cooking. Having known Patti for several
years and valued her huge contribution to my Novelli Academy in
Hertfordshire not only for corporate and individual events but also
as a resident Chef in the Academy offering her own unique
expression and passion for food, I know that you, your family and
friends will enjoy using this inspiring recipe book. This book not
only explains successfully the health benefits of plantain but also
its underestimated versatility that Patti has managed to explain in
such an easy to follow method. Bon appetit. Foreword by Felice
Tocchini: I have always considered cooking as a form of art, after
all you start with loads of ingredients of various textures,
colours, smell and taste and you mix them together to create your
work of art.... the plate is the frame, the cook the artist; so if
you run with my idea the dishes that he /she create will have to
reflect the mood, origins and passion of the person cooking. Patti
has managed to capture all of this in her book, and if you have
never had the pleasure of meeting Patti in person you have only got
to read through the book and cook some of the recipes to understand
the kind of person she is. I first met Patti on my first visit to
the Novelli Academy some 3 years ago, and I have had the pleasure
to work with her on a regular basis since. We often discuss the
similarity between Italian and Ghanaian cuisine, the dishes her
mother and grandmother prepared and how easy it is nowadays to find
the same ingredients used back home in Ghana. True to her Ghanaian
origins, Patti cooks from the heart but she is not afraid to break
the traditions of family dishes and make them hers by adding new
ingredients here and there. In A Date with Plantain Patti takes a
basic staple ingredient and creates an array of interesting, fun
dishes packed full of exploding flavours. Even traditional dishes
have received the "Plantain Patti" makeover, go on give plantain a
go
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