A recipe for our Rosso

I am so happy to have connected with innovative and inspiring London chef, photographer and activist, Elainea Emmott. You can meet her too and watch the preparation of this exact recipe - less than an hour from start to finish - in an intimate and educational cook-a-long here. We paired it with our Rosso del Palazzone 01/19.

Plantain Burger with Tamarind Chilli Jam & Okra Fries

Ingredients - The Jam

1 blackened very ripe plantain, 1 large red onion, 3 cloves of garlic, 200g tamarind block soaked in warm water, 1 tbsp ground cumin, 2 tbsp olive oil, sea salt and ground pepper, 1 tbsp soy sauce, 1 tbsp tomato puree or ketchup, 2 Chilli peppers

Ingredients – The Burgers

1 ripe large plantain, 1 tbsp maple syrup or honey, 1 small red onion, burger buns

Ingredients - Okra Fries

A big handful of fresh okra, 4 tbsp Zatar spice, sea salt & ground black pepper, 100g rice or tapioca flour, 100g cornmeal flour, 400ml vegetable oil

Method

Soak the tamarind in warm water in a bowl. Set your timer for 20 minutes.

Slice the red onions, overripe plantain and garlic into small pieces. Slice the chilli.  Heat up the olive oil in a saucepan and fry until brown. Add the cumin and fry off. 

Prepare the okra by washing first, drying and cutting the tops off. Cut in half lengthways and put into a container.  Mix the cornmeal, rice flour and zatar spice together and put into the container. Shake ensuring the okra is covered. Take out and set aside.

Using your hands combine the tamarind in the water and squeeze so that the pulp is mixed with the water.  Drain using a sieve.  Put the liquid into the saucepan and put on a high heat whilst it thickens, Stir constantly.  Add the soy sauce and tomato ketchup.  After 10 minutes blend until the consistency is thick. Stir and reduce on a high heat. Add sea salt and freshly ground pepper. Season to taste adding more chilli depending on how much you like it hot. Simmer on a low heat whilst it thickens up nicely.

Peel and slice the large plantain into strips.  Heat up the olive oil in the frying pan. Place the plantain and fry until golden brown turning over once. Place onto a tray with kitchen paper and drizzle with maple syrup or honey.

Heat up the vegetable oil in a deep saucepan. Put the okra in small batches at a time. When golden, place onto the tray with the kitchen towel. Add freshly ground pepper and sea salt.

Keep stirring the tamarind chilli jam ensuring it is thick and doesn’t stick onto the bottom of the saucepan and season to taste. Slice the red onion and set aside.

To assemble.

Cut the bun. Put the tamarind chilli jam at the bottom of the bun. Place the fried plantains on top. Add the sliced red onion. Arrange the okra fries around and add freshly ground black pepper and salt. You get a hit of sweet, sour and umami as well as the lovely okra, fried in spice and saltiness. The chilli jam will keep in a glass jar in the fridge for a couple of days.