Company’s Coming…were actually among the first cookbooks that lined my parent’s kitchen shelves. I’ve browsed through them ALL (a few times) over the years. Where am I going with this – well, company IS coming! Tis’ the season for visits. I just said some ‘goodbyes’ to friends last week who stayed with me. Now, I’m counting down the days to when my sister and her super adorable family arrive in town. There is this fine balance between wanting to cook for everyone (all the time) AND wanting to just visit. To fit in both, I turn to quick flavourful meals that are easy pickings. There’s nothing more my sister and I enjoy than a good ol’ pickle tray. Yep. But that’s not what I have in store for you today! Baked Plantain Chips with GarlicAlmond Aioli is a great one for sharing. You can either eat the lightly salted crispy chips on their own, or dunk them in this yummy, somewhat addictive, aioli. It’s your & your guests call – they might just disappear faster than you can bake them. And to help wash everything down, try this RaspberryMint Lemonade.
- 2-3 underripe plantains (greenish in colour) *should say 'use for frying' on the sticker
- grape seed oil
- sea salt
- 1/2 cup blanched almonds, whole or sliced
- 1/2 cup unsweetened almond milk
- 4-6 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 cup avocado oil
- 3/4 cup grape seed oil
- 1 cup frozen organic raspberries or 1&1/2cups fresh raspberries
- 3 tbsp fresh lemon juice
- 2-3 tbsp pure maple syrup
- 1/2 cup fresh mint leaves, chopped or lightly grind with pestel&mortar until fragrant
Preheat the oven to 375*F. Prepare a baking sheet(s) with parchment paper. Peel the plantains - cut each end off and run the knife through the peel down one side; pull away the peel. Use a mandolin to slice the plantain evenly to about 1/8inch thick pieces (use even pressure when slicing = evenly proportioned pieces). Toss plantain slices in a little grape seed oil just to coat. Evenly space out the plantain slices onto the prepared baking sheet and sprinkle with sea salt. Bake for 20-25mins, flipping halfway through. Remove from the oven once golden brown around the edges.
In a food processor, add the almonds, almond milk, garlic, lemon juice, and sea salt. Turn on high. Slowly add the oils. Blend until well combined, smooth, and thick. Store the aioli in an airtight container in the fridge. It will firm up once cool. Good for 10-14days...just watch the expiry on the almond milk.
In a pot over medium/low heat, combine the raspberries, lemon juice, and maple syrup. Stir. Bring to a gentle boil and then turn to low. Simmer for 15-20mins or until the raspberries have broken-down and it begins to thicken. Remove from heat and allow to cool. Pour into an airtight container and store in the fridge. Good for 10-14days. When ready to serve, add the raspberry lemon mixture to a 2litre pitcher of cold water - can make by the glass full to taste. Lastly, add the prepared mint and stir well.
~A handheld mandolin works best for evenly slicing the plantains.
~ GarlicAlmond Aioli...no avocado oil, no problem! Just make it 1cup of grape seed oil rather than 3/4cup.
~RaspberryMint Lemonade...prepare and add the fresh mint just before serving the lemonade.