Lunch
Yucatones con Chutney Con-fundido
Serves 1
For the Yucatones:
¾-1 C yucca root, sliced in medallions or strips, boiled for 30 mins, drained
Olive Oil
Salt
For the Winter Chutney Andaluz:
1 ct. apple
½ ct. orange
2 T panela or granulated brown sugar
½-1½ t cayenne pepper
½ t ground cinnamon
1½-2 T fresh grated coconut
Core the apple and dice. Place in medium saucepan over medium heat; add brown sugar, and allow to dissolve. Peel all orange slices, removing white pith with a knife if necessary. Chop into small pieces, and add to the apple pan. Add cinnamon, and cayenne to taste. Keep on medium to medium low heat for fifteen to twenty minutes, or until there is relatively little liquid left in the pan, and the mixture is sticky and chutney-like. There’s no need to caramelize the fruit.
Divide the yucca into two equal parts; on a plate or cutting board, use a fork, spoon, or metal spatula to shape the yucca into a pancake- or patacon-like circle, roughly ¼ in. thick and 5-6 in. in diameter.
In a frying pan, heat a quantity of your preferred frying oil: 2 T per yucaton is more than sufficient. When the oil is at frying temperature, carefully lift the yucatones from the preparation surface with a spatula and place them in the hot oil. If the yucca was warm when you worked it, you may want to let it cool, as this helps to maintain the shape of the yucaton.
Fry the yucatones, at the same time or in succession, depending on the size of your pan, until they are golden brown on both sides, flipping two or three times and sprinkling with salt to taste during the course of cooking. Remove from oil, drain briefly on racks or towels to remove excess oil. Set aside in a warm place.
Before serving, add the coconut to the chutney and mix well; place over low heat and cook briefly, until coconut is integrated and sauce is hot all the way through.
Place the yucatones on serving dish, with chutney on the side-Serve hot!
Serves 1
For the Yucatones:
¾-1 C yucca root, sliced in medallions or strips, boiled for 30 mins, drained
Olive Oil
Salt
For the Winter Chutney Andaluz:
1 ct. apple
½ ct. orange
2 T panela or granulated brown sugar
½-1½ t cayenne pepper
½ t ground cinnamon
1½-2 T fresh grated coconut
Core the apple and dice. Place in medium saucepan over medium heat; add brown sugar, and allow to dissolve. Peel all orange slices, removing white pith with a knife if necessary. Chop into small pieces, and add to the apple pan. Add cinnamon, and cayenne to taste. Keep on medium to medium low heat for fifteen to twenty minutes, or until there is relatively little liquid left in the pan, and the mixture is sticky and chutney-like. There’s no need to caramelize the fruit.
Divide the yucca into two equal parts; on a plate or cutting board, use a fork, spoon, or metal spatula to shape the yucca into a pancake- or patacon-like circle, roughly ¼ in. thick and 5-6 in. in diameter.
In a frying pan, heat a quantity of your preferred frying oil: 2 T per yucaton is more than sufficient. When the oil is at frying temperature, carefully lift the yucatones from the preparation surface with a spatula and place them in the hot oil. If the yucca was warm when you worked it, you may want to let it cool, as this helps to maintain the shape of the yucaton.
Fry the yucatones, at the same time or in succession, depending on the size of your pan, until they are golden brown on both sides, flipping two or three times and sprinkling with salt to taste during the course of cooking. Remove from oil, drain briefly on racks or towels to remove excess oil. Set aside in a warm place.
Before serving, add the coconut to the chutney and mix well; place over low heat and cook briefly, until coconut is integrated and sauce is hot all the way through.
Place the yucatones on serving dish, with chutney on the side-Serve hot!