Waste not... Ba­nanas

The Guardian - Feast - - News - Tom Hunt

In Bri­tain, we throw away 1.4m ba­nanas ev­ery day – and that’s not to men­tion the un­fath­omable num­bers that get wasted in super­mar­kets: all de­stroyed for be­ing too wonky, too straight or for mi­nor im­per­fec­tions. If we could ac­quire a taste for brown ba­nanas, things would be dif­fer­ent. They are sweet, tasty and en­er­gyrich, so next time buy a blem­ished bunch: you’ll likely be sav­ing them from be­ing wasted.

If you can’t quite bring your­self to eat a squishy fruit raw, it still makes a great in­gre­di­ent. Bake a ba­nana bread, use as a binder in­stead of eggs in cakes and muffins, boil up into a Ja­maican jam, or go to town and turn them into a katsu curry.

Brown ba­nana katsu curry with breaded cauliflower steaks

Fry a diced onion and a gar­lic clove in oil for three min­utes. Add a tea­spoon of turmeric, two of curry pow­der, one ta­ble­spoon of ketchup and an­other of soy sauce, 500ml veg­etable stock, a diced green ap­ple and a finely sliced brown ba­nana, skin and all. Sim­mer for 15 min­utes, then blend and sea­son to taste. Lay out three wide bowls: put 30g of flour in one, a beaten egg in the sec­ond and 100g bread­crumbs in the third. Cut two slabs from the mid­dle of a cauliflower (save the rest for an­other dish), dust with flour, then with egg, and fi­nally with bread­crumbs. Heat a saucepan with a good glug of oil and, when hot, fry the cauliflower on both sides un­til golden brown. Serve the cauliflower on rice, topped with the sauce, sliced spring onions and a sprin­kling of sesame seeds.

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