I hope to use today’s post to influence a food revolution – aim high kids!
One of my favourite things about roast chicken is the little balls of banana mum does with them. This is a recipe she got from her mother too so it has stood the test of time!
Before anyone tells me you can’t have sweet or fruity stuff with savoury, may I present to you: lemon chicken, duck and orange, applesauce and pork, beef and orange, turkey and cranberry, duck in plum sauce, lamb tagine with a variety of fruit. I won’t include Hawaiian pizza in case this is a bridge too far for some!
As we can see, fruit and meat are a tried and tested combination. Do not discount banana balls this early on! There is also some lemon in there so for those that like citrus you don’t need to miss out on the action.
To make them you’ll need:
1 carton cress
rind and juice of 1 lemon
small egg (optional)
You can tell it is an old family recipe as the quantity is ounces not grams!
This simple recipe can be done by anyone – the tip is to not use brown bananas as they are too ripe and taste too strongly of banana.
Chop the cress and add this to the lemon rind in a bowl. Mash up the bananas and add this to the bowl. Then add in your breadcrumbs. Add in the juice of half a lemon and bring the mixture together, if it is a bit too dry add in some egg to help bind the ingredients, you’ll only need this if the bananas aren’t that ripe. Divide the mixture into balls – you can aim to get 12 out of the recipe. These can be made ahead of time and frozen for when you next have roast chicken. Cook these for thirty minutes in the same dish as your roast chicken.
Give these a try and let me know if you can get one step closer to your 5-a-day with your next roast dinner.