Episode 79: Fruit

Coconut Stuffed Red Snapper Wrapped in Banana Leaves
Fresh Banana Chutney
Banana Split
Baked Peaches with a Bellini
Titan of Stone Fruits with Quail and a Warm Chardonnay Viniagrette
Banana Fritters

COCONUT RICE STUFFED RED SNAPPER WRAPPED IN BANANA LEAVES
2 red chilli peppers, seeded and dried
3 garlic cloves
4 teaspoons dried fried shallots
1 - 2 inch piece of ginger
1 small piece of fresh turmeric
1 teaspoon coriander seeds
1 tomato peeled, chopped
¼ cup chicken stock (60 millilitres)
¼ cup coconut milk (60 millilitres)
3 tablespoons peanut oil (45 millilitres)
4 - 12 to 14 ounce whole red snapper, cleaned, trimmed and filleted
2 banana leaves

For the rice:
1 cup jasmine rice (210 grams)
1 cup water (250 millilitres)
Pinch of salt
Pinch of white pepper
4 cardamom pods
4 cloves
1 inch cinnamon stick
½ bay leaf
1 tablespoon finely chopped shallots
¼ teaspoon finely chopped ginger
¼ cup coconut milk (60 millilitres)
1 tablespoon chopped coriander
Preparation time is 40 minutes, plus one hour marinating time

Place the chilli peppers, garlic cloves, shallots, ginger, turmeric, coriander seeds, tomato, chicken stock, coconut milk and oil in a blender and puree. Place red snapper pieces in a baking dish and pour in spicy puree. Let marinate for 1 hour in the refrigerator.

Meanwhile, combine the rice, water, salt, pepper, bay leaf, cloves, cardamom and cinnamon in the rice cooker. When cooked, about 12 minutes, mix with shallot, ginger, coconut milk and coriander, and place to one side.

Stuff the rice between the pieces of the red snapper. To soften the banana leaves; plunge into boiling water for 2 minutes. Place 2 pieces of red snapper, one on top of the other, rice in between, on each banana leaf. Fold leaf over to form a package. Tie with string and grill on a preheated barbeque. Grill for 5 to 6 minutes on each side.

Note: Banana leaves impart a slightly sweet and fruity green banana flavor to the foods cooked inside them.
Banana leaves can be found in certain stores. They should be kept in the freezer until ready to use.

Yield: 4 servings
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FRESH BANANA CHUTNEY
4 large firm-ripe bananas
4 tablespoons chopped cilantro
1/2 lime
2 tablespoons unsalted butter (30 millilitres)
2 to 3 tablespoons chopped crystallized ginger
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
2 tablespoons maple syrup (or brown sugar) (30 millilitres)
Pinch of salt

Preparation time is 10 minutes

Peel and dice the 4 bananas into 1/2-inch cubes. Chop enough cilantro to measure 4 tablespoons.

Juice the 1/2 lime and pour it over the bananas. In a small saucepan, melt the butter over medium heat.

Add the crystallized ginger, cinnamon, and cardamom and cook for 30 seconds.

Add the cubed bananas, maple syrup, and 2 to 3 tablespoons water, lower the heat, and cover the pan.

Cook until the bananas are tender, stirring frequently, about 3 to 4 minutes. Stir in the cilantro.

Serve with grilled fish.

Yield: 6 servings
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BANANA SPLIT
6 bananas, slightly under-ripe
3 ounces dark brown sugar (90 grams)
3 ounces unsalted butter (90 grams)
8 ounces dark chocolate
1 tablespoon water
12 ounce butter
6 generous scoops vanilla ice cream

Preparation time is 15 minutes
Preheat the oven to 375 degrees Fahrenheit

Put the butter in a shallow pan to melt and begin to foam. Meanwhile, peel the bananas and push your finger carefully down the centre of each one,
forcing it into three skinny parts. Put the banana pieces in the hot butter and toss so that each one gets a good coating.
Sprinkle the bananas with the dark brown sugar and move to the oven to bake for 10 minutes, until golden and caramelized.

Meanwhile, melt the chocolate very gently in a pan with a tablespoon of water. As soon as it is liquid, remove from the heat and stir in the butter.
Do not allow this to boil, but heat through gently.

When ready to serve, place a large rounded scoop of vanilla ice cream in each plate.
Criss-cross the three pieces of banana per person over the ice cream and drizzle the chocolate sauce over the top.

Yield: 6 servings.
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BAKED PEACHES WITH A BELLINI SAUCE
6 assorted peaches, white and yellow flesh
4 ounces unsalted butter (120 grams)
4 ounces light brown sugar (120 grams)
1 vanilla pod

For the Bellini Sauce:
2 white peaches
5 glasses Prosecco
Juice of ½ lemon
Splash of Grenadine
Sugar
Preparation time is 50 minutes
Preheat the oven to 350 degrees Fahrenheit

Begin by cutting the peaches in half and removing the stones. Then drop the halves into a bowl of boiling water.
Leave them there for about 30 seconds, until you are able to easily slip off their skins.
Drain the peaches and place them cut side up in an oven-proof baking dish.

Cut the butter into small chunks and sprinkle it over the top of the peaches. Add the vanilla pod and distribute the sugar.
Bake the peaches in the oven for 35 to 40 minutes. Set aside to cool. Remove the vanilla pod.

To make the Bellini sauce, cut the white peaches in half. Remove the stones and the peel by dropping them in boiling water for 30 seconds, as above.
Put the peach halves in a food processor and whiz until liquid. Add the lemon juice and sugar to taste.

Press the resulting liquid through a sieve lined with a cheesecloth.

Mix the peach juice with well-chilled Prosecco and pour it over the peach halves just before serving.

Yield: 6 servings
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TIAN OF STONE FRUITS WITH QUAIL AND A WARM CHARDONAY VINIAGRETTE
Preparation is medium

4 quail
salt and pepper
6 plums
6 small peaches
2 tablespoons olive oil (30 millilitres)
2 tablespoons butter (30 millilitres) plus 1 tablespoon (15 millilitres)
2 shallots, diced
2 cups white wine, Hernder Estates Chardonnay (500 millilitres)
½ cup sherry wine vinegar (125 millilitres)
Juice of ½ lemon

Preparation time is 45 minutes
Preheat the oven to 350 degrees Fahrenheit

Wash and trim the wing tips from 4 quail. Turn them backbone up and cut the bone out with a sharp French knife or poultry shears.
Flatten the birds out on the work surface by pressing them flat on their breasts. They should look like squashed toads.

Heat a slick of olive oil in a large pan. Season and fry the quail until they begin to turn golden brown.
Remove them from the pan and put them in the oven to cook for 25 minutes.

Halve the peaches and plums and remove the stones. Add the butter and some more oil to the pan, over a medium high heat.
Add the fruit, cut side down to release the sugars. Saute until the fruits begin to soften and release their juices and caramelize around the edges, about 3 minutes.
Remove the fruit and set aside in a warm place.

Add the remainder of the butter to the pan and scrape it well to remove the caramelized dark bits.
Add the chopped shallots and sauté until golden, about 2 minutes. Deglaze the pan with the cold white wine and allow the liquid to reduce by about one third.
Add the vinegar and a squeeze of lemon juice. Bring the liquid to a simmer for a couple of minutes.

Serve the oven-roasted quail with the tian of fruits, salad and the warm chardonnay sauce.

Yield : 4 servings
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BANANA FRITTERS
Preparation is easy

2 ripe bananas
2 tablespoons milk (30 millilitres)
2 eggs
1 tablespoon butter, melted (15 millilitres)
1 cup flour (125 grams)
3 tablespoons white sugar (45 grams)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1 quart oil for frying (1 litre)
1 cup confectioners' sugar for dusting (125 grams)

Preparation time is 15 minutes
Preheat the oil to 375 degrees Fahrenheit

In a large bowl, mash the bananas.
Mix in the milk, eggs and butter until smooth. In a separate bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
Stir the dry ingredients into the banana mixture.

Heat the oil in a deep fryer or heavy bottomed pan. Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes.
Drain on paper towels and dust with confectioners' sugar.

Yield: 6 servings
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Recipes courtesy of Chef Michael Bonacini of Toronto’s Oliver Bonacini Restaurants, including ‘Canoe’; ‘Auberge du Pommier’; ‘Biff’s’; ‘Jump Café’; & ‘Steakfrites’