Our Dole Energy-Day in Hamburg was both tasty and creative! We’ve already shown you the tasty appetisers from Patrick Gebhardt’s “My Energy” meal. Cooking fans everywhere can look forward to today’s recipe for the main course.
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.
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.
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.
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.