Plantain Flatbread
This Plantain flatbread, okra & sweet potato tempura, oyster mushroom asado, bell pepper, parsley & asparagus cream is delicious!
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Cooking tools:
- Blender
- Deep fryer
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Slotted spoon
- Tongs
- Spatula
- Colander
- Paper towel
- Plate
- Serving platter
Ingredients
- 1 ripe plantain
- 150/200g of flour (in my recipe I use a gluten free option of cassava flour).
- 1 tsp seasoning of your choice (lemon, pepper and smoked paprika)
- 1/2 cup of almond milk
- 1/2 cup of flour
- 1/4 tsp salt and pepper (to taste)
- 100 g panko bread crumbs
- 4 Okra
- 2 sweet potato slices
- 400 ml vegetable oil (for deep frying)
- 1 Portobello mushrooms
- 3 green asparagus spears
- 10 g parsley
- 5 g rosemary
- 100 g coconut cream
- 3 Oyster mushroom
- 3 Okra
- 1 tbsp soya sauce
- 2 orange bell pepper slices
- 3 cherry tomatoes (halved)
- 5 g coriander
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