Cocoa, tea, coffee and brandy, a challenge for pairing. On the numerous occasions we ask ourselves how we can take advantage of those products that have left us for celebrations or other culinary preparations. This is how the idea of mixing the ingredients that I expose below was occurred. Although at first glance it may seem strange, the truth is that it surprised us very pleasantly and we were really happy. Test of doing this cassava puree recipe with figs and coffee and tell me what you think!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make cassava puree with figs: |
| 6 units of dry figs 2 units of tea bags earl gray ½ teaspoon of instant coffee 1 jet of brandy (optional) 1 piece of orange skin 1 medium cassava unit 1 teaspoon of cocoa bitter cocoa 1 jet of vegetable cream 4 units of chives margarina for fry seed oil for fry 3 leaves of Chinese cabbage 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make cassava puree with figs:
1. We will start the cassava puree recipe for the figs. To do this, prepare a cup of tea with both sachets, add instant coffee and brandy jet. Soak the dry figs in this tea and add the orange skin cut into fine strips. Let stand for half an hour, drain them with orange and reserve the liquid.
2. While the figs are soak, peel the cassava, cut it into slices and cook it in water with a pinch of salt. When you are soft and see that it starts to open, remove it and drain it. Remove the central thread and the toughest outer layer (if you want you can reserve it for another preparation).
3. Machaca La Yuca with a fork but without becoming a smooth puree. Do not use blender because you would have an impossible thickery to recover. Add bitter cocoa and vegetable cream, mix and correct salt flavor if you consider it necessary. Of course, keep in mind that it should not be salty. Reserve puree to heat.
4. The turn of the vegetables has arrived. Peel the onions, cut them in segments and sauté them in margarine and vegetable oil until they become transparent. Remove the central white triangle of the cabbage leaves, cut it into long strips and add them to the pan where you have the onions along with the orange strips and the figs already drained and cut in the quarterfinals throughout.
5. Remove for one more minute and season with salt and pepper. You present that vegetables should be left with crispy consistency. Reserve them when they are ready.
6. Prepare a sauce to give a touch of flavor to cassava puree. How? Very easy, with the liquid you reserved for the soaking of the figs. Thus, hot this liquid, add salt, pepper and a teaspoon of cornstarch previously dissolved in little water. Remove and cook until a consistency similar to that of molten chocolate. You can add more cornstarch if you consider it necessary.
7. To serve, place a few tablespoons of the anterior sauce at the bottom of the plate, on it the cassava puree and the vegetables with the figs. Sprinkle some coarse cocoa and black ground pepper on puree. Delicious! More recipes full of flavor and suitable for vegetarians and vegans in my blog target = _blank re = NOFOLWCOCINE WITH GREEN LIGHT.
