Here is an interesting baked plantain dish with either goats cheese or tofu…With a nutty,crunchy, pistachio crumb.
4 Yellow Plantains, peeled of their outer skin, and sliced lengthwise
4 Goats Cheese rounds/1 Block of Firm Tofu
1 Small bag of Unsalted Pistachios-If they are salted, rinse them a few times in water. Be very careful with seasoning.
Breadcumbs, 1 Cup/Brown Rice Flour(For those who do not eat wheat)/Half A Cup of Harina Pan(Pre-cooked Cornmeal)
A Bunch Of Chives snipped with kitchen scissors
A Bunch Of Fresh Oregano chopped
Salt and Schezuan Peppercorns(2 Teaspoons of each) or to taste
1-2 Birdseye Chillis-To taste
1 Bell/Sweet Pepper diced
Wash the plantains, and then with a knife and run the knife along one of the ridges of the plantain. Use fingers to split the skin apart, and peel the plantain, taking care to remove all of the skin. To prepare Yellow Plantains,cut in half and then slice along the length of the halved piece of plantain. Place the piece in a few rows in a baking dish, and reserve. Preheat the oven meanwhile, and chop the bell peppers in cubes and scatter some over the plantains. Slice the cheeses/Tofu in half, so that they separate into two rounds each. Place half of these rounds on the first layer of plantain.
Continue this building of the plaintain, pepper and cheese/Tofu stacks until they are used. Then prepare the crumb mixture.To do this blend the salt(2 Teaspoons)and the schezuan peppercorns(2 Teaspoons) along with the pistachios. Grind the ingredients, to a rough powder, not too fine but not too textured. Incorporate with the breadcrumbs/harina pan/brown rice flour*.
Mix the ingredients together and sprinkle the mix over the cheese and plantain stacks-If using the breadcumbs. If using the harina pan and rice flour, combine the ingredients with a little margarine, and crumble the mixture by ‘pinching’ the ingredients together until all of the margarine, and flour, are mixed to a fine crumb texture and the margarine has dissolved. Add a few drops and water to bind the mixture together, into little pebbles, making a light pinching movement again. Sprinkle over the stacks, along with the cooking oil drizzled over;Bake on 180 degrees for 20 minutes, or until the plantain is cooked and the crust has been achieved. Serve with a side dish of choice, such as a Tomato, Basil, and Watercress salad. Enjoy!