October 2019 – The Tropical Treat

Bananas, spiced rum and caramel are a delightful trio of tropical flavours. Pillowy soft banana fritters dipped in a deep rum caramel sauce – sweet, comforting and dangerously good. This is a great way to use ripe bananas or plantains and ideal for an after dinner treat or a sweet addition to a brunch spread. Make sure to dust them with a little icing sugar whilst they’re warm!

Banana fritters, buñuelos or mosa? Whatever the name, these delicious treats seem to appear in some way all over West Africa, Latin America and the Caribbean.

It’s really no surprise since they are a very simple and easy to make using ingredients that naturally grow in abundance in these regions. And i’ve taken some inspiration from the Caribbean here as I think rum works really with bananas and caramel.

The internet is full of banana fritter recipes but this one is completely vegan and so a lovely treat for all.

It’s perfect to make quickly after dinner or as part of a brunch where there’s already lots of savoury dishes on the table.

As much as I don’t like to fry, I really don’t think there’s any other way to achieve fritter perfection. Let me know if you do make them and enjoy!

Serves 4 -6
Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients

For the fritters

4 large ripe bananas (390g), mashed
30g golden caster sugar
125g plain flour, sifted
1 tsp baking powder
1 vanilla pod, split open and seeds scraped out
1/2 tsp ground cinnamon
Pinch ground nutmeg
Sunflower oil, for frying
1 tbsp icing sugar, to serve

For the rum caramel sauce

200g white caster sugar
60ml water
100g salted butter
200ml double cream
Pinch of sea salt
60ml spiced rum

Method

Make the rum caramel first. Put the caster sugar in a large frying pan over a medium heat with water. Swirl the pan round to ensure the water covers all the dry bits of sugar. The sugar should start to deepen in colour fairly quickly (keep a very close eye so it doesn’t burn).

Once it’s a light amber colour take it off the heat and stir in the butter until it’s melted, followed by the double cream, salt and rum. Once the caramel is smooth and glossy leave it aside to cool.

In a medium size bowl mash the bananas with a fork and whisk in the sugar until smooth. Stir in flour, baking powder, vanilla, cinnamon and nutmeg.

Heat sunflower oil in a heavy deep frying pan (half fill) until a cube of bread sizzles and turns brown ensuring the oil doesn’t get too hot.

Using an ice cream scoop carefully drop the batter (roughly 2tbsps) into the hot oil and fry until golden brown. Cook for a couple of minutes until even in colour, gently remove with a slotted spoon and transfer onto kitchen paper.

Repeat until the batter is finished and sprinkle over icing sugar whilst the fritters are still crisp and warm. Serve up!

These fish tacos are a little bit spicy, kinda sweet with a hint of smokiness. Inspired by the Mexican staple and the deliciousness of Californian Baja fish tacos I decided to make my own healthier version with spiced haddock, mango salsa, shredded iceberg lettuce topped off with sour cream and a sprinkling of chipotle chilli flakes.

They are pretty easy to prepare and make the perfect tropical starter for 4 or a main for 2 with some green plantain crisps (see my recipe here) on the side.

I think you could make this at anytime of the week as it’s so easy and quick. If possible try not to substitute any core ingredients (except my vegan/veggie/fish hating people) in this one especially the corn tacos (buy here if you’re UK based) and chipotle chilli flakes. They really make a difference to the overall flavour! If you are one of the above try using potatoes instead of the fish and coconut yogurt instead of sour cream. Parboil the potatoes, season and then fry in some olive oil. A very good alternative I reckon.

I love using the (naturally) deep blue corn tacos here and the contrast of flavours and colours in this recipe are so striking. It makes for a very satisfying meal even if you’re not the best in the kitchen.

If you are super organised you could prepare the fish (put in the fridge so the flavours to get to know each other) and mango salsa the day before and just put together on the day of cooking. Enjoy!

Serves 2 ( Makes 10 street food tacos)
Prep 45 mins
Cook 15 mins
Total 60 mins

Ingredients

For the fish tacos

260g skinless and boneless firm white fish (such as haddock or cod), cut into 2cm pieces
1/2 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt
Freshly ground black pepper
Juice of 1 lime and zest
10 small blue corn tacos, buy here
80g iceberg lettuce, shredded
A little olive oil
150ml sour cream, to serve
Chipotle chilli flakes, to serve
Green chillies, thinly sliced and de-seeded (optional)

For the mango salsa

1 medium ripe mango, finely diced
1/2 medium red onion, finely diced
1 small red pepper, finely diced
Handful of fresh coriander, chopped
Juice of 1 lime and zest
Sea Salt, to taste

Method

Prepare the fish first (you can do this part the day before if you like). Cut the fillets into 2 cm pieces and place in a medium size bowl. Season with cumin, paprika, cayenne pepper, sea salt, freshly ground pepper, lime juice and zest. Toss to coat evenly and place in the fridge for 30 minutes.

For the mango salsa, slice the mango away from the stone. Finely dice the mango, red onion, red pepper and chop the coriander leaves. Mix together in a bowl and squeeze over lime juice and season with salt. Leave to one side.

Heat the corn tacos in a dry hot pan, wrap first in foil and then a tea towel to keep them warm.

Heat olive oil in a frying pan over a medium heat. Once the pan is fairly hot put in the fish pieces turning them over after a couple of minutes (cook for 5 -10 minutes).

Assemble the tacos by putting the shredded lettuce on first, followed by the mango salsa, spiced fish, sour cream, chilli flakes and green chilli to serve.