WITH so many Lamb-Bananas in the city, this dish should capture children’s imaginations and introduce them to plantains, a banana-like vegetable that is delicious sliced and fried in butter.
Ingredients (serves 4)
1 plantain
1 red onion
250g risotto rice
1 sprig thyme
1tsp brown sugar
1 knob of butter
1 splash of olive oil
1 veg stock cube and 200ml hot water
Salt & pepper to taste
Method
1. Get an adult to dice the onion and chop up the sprig of thyme. Peel the plantain and slice it into sticks.
2. Place a frying pan on a medium heat adding a knob of butter, a splash of olive oil and 1tsp brown sugar. Fry the plantain sticks until they turn yellow.
3. Add the onions and thyme. Once the onion has softened add the risotto rice, giving the whole mix a good stir before adding the vegetable stock to just cover the rice.
4. Turn the heat down low and cover the frying pan with a lid. Keep checking and stirring the mix every couple of minutes for about 15 minutes or until the stock has been absorbed and the rice is creamy without being dry.
* CONOR ARMSTRONG is head chef at OSQA restaurant and deli, on Liverpool's Oldham Square