Wednesday, July 9, 2014

banana blossom coleslaw

We've had the bananas for a few years now and enjoyed several bunches of fruit. The inside of the trunks are beautifully patterned and fantastic for printing and we've used the leaves to line the steamer instead of using baking paper but I hadn't used the flower. A friend had mentioned that the blossom was edible but I wasn't really sure how to prepare it.
Recently the banana blossom was featured on a cooking show which re-ignited my interest to have a go at cooking with it especially as there was one forming in the front yard.
So I made a little starter of banana blossom coleslaw topped with a handful of prawns and a wedge of lime - yum
I made the coleslaw by firstly removing the outer parts of the blossom to reveal the lighter softer section. The soft lighter sections were sliced finely and popped into the bowl filled with cold water and lime juice until I was ready to assemble the salad. Into another bowl I placed a handful of finely sliced cabbage, one grated carrot, one grated radish and a handful of bean sprouts. I made the dressing by firstly mixing together a combination of sesame oil, rice wine vinegar, raspberry vinegar, palm sugar and a dash of soy sauce. Amounts were adjusted according to pallet. At this point I could have mixed this dressing through the salad ingredients but our pallets like the creamy textures. So once I had the initial dressing ingredients together I added small amounts of this mixture to mayonnaise until I had the taste and consistency that makes our taste buds dance. The dressing and a couple handfuls of the banana blossom were added to the bowl with the other ingredients and everything mixed together. Served in small bowls topped with a couple of prawns and a wedge of lime. Pleasantly surprised with how nice it was, looking forward to the next blossom.

3 comments:

  1. Good to know the whole plant is a food source Mel.

    ReplyDelete
  2. You continue to amaze & surprise me!

    ReplyDelete

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