The “My Energy” meal: Appetisers

Full of energy and very varied! We brought our Energy-Code to life at the Dole Energy-Day, which was held in Hamburg on 20 April. With his “My Energy” meal, Hamburg celebrity chef Patrick Gebhardt provided culinary delights and lots of interesting facts. With three courses, Patrick treated the participants to delicious food to ensure that every day is full of energy. Today, we want to show you how you can conjure up the appetisers.

Pineapple Jam with Vanilla

Peel pineapples and remove stalks. Chop very finely and weigh out 1000 g. In a saucepan, mix pineapple and bourbon vanilla sugar well with the gelling sugar with sweetener.

Plantain Croutons

Peel and finely dice the green plantain. Add a generous amount of oil to a pan or deep fat fryer and deep-fry the plantain cubes until golden-brown. Place on kitchen paper towel to dry, then season with salt and dust with cayenne pepper.

Plantains in banana leaves

Peel plantain, then dissolve the curry powder in a little oil and brush the plantain with it. Wrap the plantain in the banana leaf and steam-cook.

Spicy plantain soup

Cut onion, celery, carrots, plantains and pineapple into cubes. Garlic, ginger and chilli need to be cut into slices. Fry everything in a pot with sesame oil.

Plantain purée

Peel and cut the plantains. Boil them in a pot with salted water until they are soft (about 15-0 minutes). Drain, leave the plantains to cool slightly and mash them with a potato masher. Add butter, milk, coconut milk as well as tahini and stir at low heat.

Plantain Raclette

Slice the plantains lengthways and pile the raclette cheese on top. Place the plantains in an ovenproof dish and place under your oven’s broilercook under a hot grill (maximum setting) for 4 minutes until the cheese starts to brown and bubble.