Recipes
- King Prawn Fyffes Banana Caesar Salad
- Chicken stuffed with Fyffes Banana
- Fyffes Banana, Chocolate and Butterscotch Trifle
King Prawn Fyffes Banana Caesar Salad (Serves 4)
Ingredients
3 Fyffes bananas
1 large cos lettuce – chopped
1 red onion – finely sliced
6oz/ 150ml mayonnaise
4oz / 100g pecorino or parmesan cheese (grated and extra for garnish)
1 tsp / 5 ml Dijon mustard
1tbs / 15ml rice wine vinegar
Juice of 1 lemon
1 clove of garlic (crushed)
Salt and pepper
12 oz / 300 g king prawns – shelled
Olive oil for brushing on prawns - with 1 clove crushed garlic
For the batter
6oz / 150g plain flour
1 egg white – whisked to peaks
About 3 – 4 floz / 75-100ml water
Oil for deep frying
Method
1. Whisk together grated cheese, mayonnaise, vinegar, mustard, garlic, lemon and salt and pepper to form a succulent dressing – chill
2. Brush the prawns with olive oil and garlic, then place on a hot griddle pan – cook 2-3mins each side ((alternatively place under a very hot grill)
3. To make the croutons – slowly add the water to the flour whilst whisking all the time until a thick batter forms – fold in the egg whites carefully.
4. Slice the Fyffe bananas into thin disks, dust with flour, coat in the batter and deep fry (ideally at 180°C / 350°F) for a couple of minutes until golden.
5. To serve – place lettuce and onion in a bowl, dollop on the dressing and toss lightly.
6. Fold in the prawns and divide into 4 portions.
7. Top with golden banana croutons
Chicken stuffed with Fyffes Banana (Serves 4)
Ingredients
4 Fyffes bananas
4 chicken breasts
6oz / 150g cream cheese
1tsp / 5ml paprika
Flour
Oil for frying
Salt and pepper
For the rice
2oz / 50g butter
8oz / 225g short grain rice
Tin 8oz / 225g kidney beans
Handful of fresh thyme
1pt / 450ml chicken stock
1 onion ( finely chopped)
1 clove crushed garlic
For the curry sauce
Tin coconut milk
2tbs / 30ml mild curry paste
¼ pt /100ml chicken stock
Method
1. Slice the bananas and roll in seasoned flour with paprika
2. Heat the oil in a pan until very hot, add the butter until it fizzes, then add the banana slices – cook until golden
3. Place in a food processor together with cream cheese and seasoning (if possible add a little chipped chicken – it makes a smoother mousse) – pulse until broken down – don’t make it too smooth, keep some of the banana texture
4. Lay the chicken on a board breast side down – make a 3” / 75 mm long incision about ½ “ / 12 mm deep – then hollow out each side by about 1” / 25mm to form a pocket – season well.
5. Fill the packet with the banana mousse, then fold over and seal as securely as possible. Place the chicken, cut side down, in an ovenproof dish and cook for 25 minutes at 200°C / 400°F / gas mark 7 or until cooked
6. To make the rice with kidney beans – heat the butter in a saucepan and fry the onion for 3 minutes – add the garlic, rice, thyme, kidney beans and stock and stir well.
7. Bring to the boil – then simmer for 15 – 20 minutes until soft – stirring occasionally
8. To make the curry sauce simply combine all the sauce ingredients in a pan, bring to the boil, then simmer for 10 minutes.
9. To serve place some warm rice in a cup, turn on to a plate. Slice the chicken into 4 pieces and cover with a couple of spoonfuls of sauce
Fyffes Banana, Chocolate and Butterscotch Trifle (Serves 4)
Ingredients
3 chocolate muffins or chocolate sponge
6 – 8 Fyffes bananas
6 egg yolks
6oz / 150g caster sugar
1 ½ oz / 35g plain flour
1pt / 450ml milk
1 vanilla pod
½ pt / 225 ml double cream (whipped)
4oz / 100g plain chocolate
2tbs dark rum (optional)
For the butterscotch sauce
4oz / 100g soft brown sugar
4oz / 100g butter
2oz / 50 ml double cream
For the topping
½ pt 225ml double cream (whipped)
Cocoa powder for dusting
Method
1. To make the custard – whisk the eggs and sugar in a bowl until pale and creamy. Sieve in flour and mix well.
2. Meanwhile slowly bring the milk and vanilla to the boil.
3. Pour onto eggs and sugar and mix well.
4. Return to a low heat, bring back to boil, and then cook for 5 minutes, stirring continuously.
5. Meanwhile, place a large bowl containing the chocolate over a pan of barely simmering water (make sure the bowl does not touch the water) until the chocolate melts
6 Fold the chocolate into the custard.
7. Spoon the custard into a bowl – cover with cling film and chill.
8. When cool, add the cream – put back in fridge until ready to use.
9. To make the butterscotch sauce – simply place all the ingredients in a heavy bottomed saucepan and slowly bring to boil, and then simmer for 5 minutes to thicken slightly
10. To construct the trifle – break up the muffins and put in the bottom of a large bowl.
11. Slice the Fyffes bananas and arrange on top of the muffins – pour over the rum.
12. Pour over the slightly cooled butterscotch sauce
13. Spoon on the chocolate custard
14. Finish with cream, dusted cocoa powder and more Fyffes bananas
15. Serve with cream