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.
Peel and finely dice the tomatoes, setting some aside for decoration. Wash and dice the spring onions. Deseed and finely dice the chili pepper.
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.
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.
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.
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.
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.
Peel the plantains and cook in water with a pinch of pepper and a dash of rum for about 20 minutes until done. Turn the plantains several times. Meanwhile, blanch the tomatoes, remove the skins and cut into slices.
Heat the onions, garlic and chili in a frying pan with a little oil. Peel the plantains, slice into chunks and fry over low heat. Season with a pinch of pepper.
Finely chop the shallot and garlic. Peel plantains and sweet potatoes and thinly slice them. Mix cream, crème fraîche, shallot pieces and garlic and season it with salt, pepper and nutmeg.
Bake plantains in their skins for 20 min. Mix cream with spices, salt and vanilla sugar and bring to the boil. Add grated couverture, finely purée with the hot plantain flesh, press through a sieve and chill for 8 hours. For a fluffier mousse, whip in the cream.
To make the béchamel sauce, melt the butter, add the flour and whisk over a low heat for 2 to 3 minutes. Add salt and pepper. Put the olive oil in a frying pan, brown the mince and season with salt and pepper.
Bread the plaintains using one or all of the various coatings in egg and then flour and deep-fry. Brown plantains are especially good with an egg coating, green and green-yellow ones with all other coatings. Green plantains can be deep-fried without any coating, but should be lightly salted afterwards.
Place tin of condensed milk in a pan and cover with water. Bring to the boil and simmer for 2 hours to caramelise the milk. Important: Keep topping up water to keep can covered at all times.