Jamaican Bananas
Sun, Aug 15 2010 04:46
| hot chocolate, anchor cream, rum, flambee, ice-cream, jamaican bananas
| Permalink
Forget your street cred! We turned all a little food retro today.
we were at a friend's house lately, and we had, o ice-cream I think it was. So on the table, we had a tub of ice-cream, some fruit like strawberries and blueberries, a bit of choccy sauce and a can of Anchor squirty cream. I don't think I have had this since my Dad used to make me Jamaican bananas when I was about ten ( a long time ago!)
I did not want to admit it but it was lovely! So Harley and I bought a can - on his insistence of course!- for us to have on, well, anything or even nothing. So tonight, he had a hot chocolate with copious amounts of squirty cream. I am not saying that it is any comparison to Roddas clotted cream. It has it's own unique taste!
Try it, you wont regret it.
Jamaican Bananas
serves 2
50g butter
50g soft brown sugar
2 large bananas
a good glug of rum
Melt the butter and sugar in a large frying pan. Slice the bananas add to the pan and stir gently to coat in the toffee mixture. Cook for around 4-5 minutes to soften the banana. Throw in the rum, flambee then serve with cream. One of the best instant puddings alive!
Comments
Meringue mysteries
We don't, as a rule, eat puddings in our house. I keep yoghurt, fruit and perhaps some ice-cream most of the time I suppose. But when I have to test some recipes or we have friends over, puddings will have a cameo role. Harley used to really hate meringues but I recently did a recipe for some-one of meringues with Maltesers in them and he now can't get enough. I think that at this time of the year a meringuey pudding is a prudent one with such hot weather upon us we can justify one or two scoops of ice-cream and some seasonal fruits.
Meringues have a bit of a reputation, I think, in that they are often thought of as difficult. All you need is a clean bowl, a whisk - an electric one is best! - an oven, some eggs and sugar. whisk egg whites until stiff. Gradually add sugar - 50g per white - until the mix is glossy. At this point add what you like. A handful of chopped nuts, be it pistachio, hazelnut or walnut. Fold in a couple of spoons of good cocoa, swirling it into the mix. Or some chopped chocolate bars. Just have an experiment. Place the mix in large tablespoons on a tray lined with parchment then bake for an hour at 130 degrees. Leave to cool in the oven. There are many people who have different opinions on meringue making. A very well known chef once put me down in front of an audience for not putting salt in the meringue. Then in the next dem, I did it before he could ask and he then shot me down for that! Some cook for longer, some are piped. Who can tell, it's all down to personal preference- like plenty of food!
Whatever the case, serve with lashings of cream and fresh fruit. They will keep for ages in a tin but if, for any reason, they don't get eaten, put them on the bird table for the local wildlife!
