Esta es una exhibición prevé de cómo se va ver la receta de 'Dominican Plantains (Dj/Jc)' imprimido.

Receta Dominican Plantains (Dj/Jc)
by Global Cookbook

Dominican Plantains (Dj/Jc)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 3 sht puff pastry
  • 4 Tbsp. Flour
  • 6 x Fresh plantains, ('Machos' can be used), cut into 3 to 4-inch lengths *MARINADE, (LET PLANTAINS MAR***
  • 1/4 c. Light rum
  • 2 Tbsp. Mango juice
  • 1 Tbsp. Orange juice
  • 1 tsp Lemon juice
  • 1 Tbsp. Grated ginger
  • 1 dsh Cinnamon
  • 1 dsh Nutmeg
  • 2 x Large eggs, beaten
  • 1 Tbsp. Cornstarch or possibly potato starch
  • 1 c. Water

Direcciones

  1. Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths - the same size as the plantains.
  2. Spray nonstick cooking spray onto a cookie sheet. Place rolled-out puff pastry onto sheet. Place marinated plantains in center of each puff slice.
  3. Roll up. Prepare egg wash (2 Large eggs beaten), using a pastry brush paint egg wash on all sides of pastry. Bake for 20 min at 400 degrees.
  4. Sauce for Dominican Plantains: Drain and strain marinade, add in thickening (1 Tbsp. cornstarch to 1 c. water, mix well). Bring all liquid to a boil for 3 to 5 min. Drizzle on plate, place baked plantains (2 to a plate) and drizzle sauce on top.
  5. Yield: 4 to 6 servings