What to do with the Glut?
Pt 2. The prequel.
If you think ahead there won’t be a glut.
There can’t be banana fruit if you eat the flowers first.
Of course the problem there is that you can take the flower off after fruit has set!
But seriously, have you ever thought about eating banana flowers?
Banana flowers can quite easily be prepared into a delicious warm or cold salad.
Banana Flower Salad –
Coconut and Chicken.
- 500g (2) chicken breast fillets
- 2tblp peanut oil
- 2 shallots
- 2 garlic cloves
- 1 ½ tsp of chilli flakes
- 1/3 cup of fish sauce
- 1/3 cup of finely sliced palm sugar
- 1/3 cup of lime juice
- 400ml of coconut milk
- 1 banana flowers (1kg)
- 1 fresh green chilli
- 2 kaffir lime leaves
- 80g shaved dry coconut
- 1 small bunch of basil leaves sweet or thai.
- Juice of 1 lemon.
heat peanut oil over a medium heat in a small saucepan. Add shallots, garlic and stir until golden. Add chilli flakes, cook for 1 minute. Add fish sauce and palm sugar and stir until dissolved. Remove from heat and set aside to cool. Once cooled, add lime juice.
- Combine chicken and coconut milk in a saucepan over a medium heat. Bring to the boil. Reduce heat and simmer for 15 minutes or until chicken is cooked through. Remove chicken and set aside to cool. Discard coconut milk. Finely shred chicken and place in a large bowl.
- To prepare banana flowers:
remove dark outer leaves to expose pale inner core. Rinse 4-6 dark outer leaves in cold water and put aside. Continue peeling pale inner leaves, one leaf at a time and place in bowl of lemon juice and water (this stops them going brown). Gather leaves together and thinly slice.
- Add sliced banana flower to shredded chicken. Drizzle with dressing and toss to combine. Add fresh chilli, basil, kaffir lime leaves and coconut and gently toss to combine. Spoon salad among reserved dark banana leaves and serve immediately.