salad

Green Fig Salad

| Ranette Prime

 

 

It was only during my first trip to Trinidad as a teenager that I realised the sheer variety of bananas that existed. Most of us are familiar with the Chiquito variety of medium sized bananas and a few more with yellow plantain and even green banana. But Trinidad introduced to me red skin banana, sour tasting banana, short fig and cooking fig. I think I’ll work with the 3 I know for now.

This recipe is a typical alternative to potato salad in Trinidad. The firm starchy texture of the green banana makes it a usual candidate for  Metemgee; but it works really well in this salad as it resembles the waxy texture of new potatoes.  It’s also packed with vitamin C, B6 and Potassium, so don’t feel guilty serving yourself a larger portion.

Green Fig Salad

  • Servings: 2
  • Difficulty: easy
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Ingredients:

3 Green bananas

3 tbsp Garlic Mayonnaise

1/2 carrot cut into cubes

2 tbsp frozen peas

1 tsp English Mustard (optional)

 

Method:

Cut the banana into thirds with skin still on and boil in a pot of salted water for 15 minute or until firm. Remove from the stove, drain the water, replace with cold water to help it to cool down.

In the meantime take the carrot and boil in some water in a pot until tender. Drain water.

Take each of the banana pieces, remove the skin, slice down the middle then into chunks (1″ pieces). Place in a bowl with the carrots, peas and mayonnaise. Mix well, season to taste and serve.

 

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Grilled Onions w/ Pomegranate Molasses

| Ranette Prime

 

Pomegranate molasses (also called grenadine molasses) is a staple in the countries of the Middle East and the Eastern Mediterranean. I recently discovered this syrup whilst trying to replicate this roasted red onion side dish which often accompanies meals in Turkish Restaurants here in London. I was surprised at how sour and tangy the molasses was given the sweet dry taste of a pomegranate. I would only recommend buying a small bottle at first (which can be purchased from most Middle Eastern shops).

Once you get use to its flavour, I think it will become a stable in your pantry. You can use it as a substitute to honey for glazing meat, poultry or roasted root vegetables like carrots. But traditionally it’s used as a dressing in salads or relishes. To achieve the sweet and sour taste here, I added fresh pomegranate juice to take the edge off the molasses.

 

Grilled Red Onions w/ Pomegranate Molasses

  • Servings: 4-5
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Ingredients:

2 red Onions 1 white Onion cut into quarters.

Sunflower Oil Spray (for the grill)

2 Garlic Cloves

2 tbsp  Pomegranate seeds

1/2 cup Pomegranate juice

2 tbsp Pomegranate Molasses

Pinch of salt/ pepper

 

Method:

1. Put the grill pan on a high heat for about 3 minutes, then spray with oil.

Place the onion quarts on the grill for about 3 minutes per side or until it is well caramelized.

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2. Once both sides of the onion have been grilled, break up the segments to allow the onion to soften a little more.

3. Remove from the grill and leave the garlic on the grill to roast some more. Once soft remove from grill and mash with a fork.

4. In a separate bowl, mix the pomegranate juice, molasses and garlic.

When you are ready to serve, strain the juice through a sieve to remove the garlic and pour over the onions.

Add the pomegranate seeds as a garnish.

5. Serve as a condiment or with warm flat bread.