Just a reminder that your creative entries for TGRWT#2 need to get to me by June 1st. Email me a link to your Banana & Parsley inspired dish to shouldyoueatthat(at)yahoo(dot)com(dot)au . I’ve recieved some very interesting posts so far, and have seen some others floating around out there that haven’t got to me yet, please remember to email them to me or they might not find their way into the round-up.
I have had a couple of attempts at this food pairing, with mixed reactions from my guinea pig (mum), but overall I would say that the pairing works.
Bananas with Butterscotch Parsley Sauce (Serves 4)
First I tried a simple dessert. I made the butterscotch sauce by heating 3Tbsp custard, 20g butter, 2/3C brown sugar, 3Tbsp curly parsley & 2tsp lime juice in a saucepan and mixing until combined and bubbling. I then used this to top 4 sliced bananas. I thought it was very tasty and fresh, but mum couldn’t get past the ‘furryness’ of the sauce. Could have been the curly parsley, but I don’t think she would be game enough to try it again with flat leaf parsley.
Parsley Crumbed Bananas (Serves 4)
Next, I went with the same kind of idea, but tried to get rid of the ‘furryness’ by adding the parsley to some breadcrumbs, which I then used to coat the bananas. This got a much better reaction from mum, but I found that I could no longer taste the parsley – it just tasted like crumbed bananas. Maybe if there were more parsley in there… To make: Whiz 2 slices of bread & a handful of parsley together in a food processor until fine crumbs form. Peel 4 bananas and cut in half, dip in 1/4C flour, then 1 lightly beaten egg and finally into the breadcrumb mix. Cook in oven at 180C for 15-20 minutes or until golden (or you could deep fry them). Serve with butterscotch sauce, as above, minus the parsley.
Banana & Parsley Bread
Finally, I made a TGRWT version of Banana Bread. I got Ruth‘s recipe for ‘Best Ever Banana Bread’ from Deborah’s blog at the Humble Housewife. Of course the recipe had no parsley in it, but called for 1C of extras such as nuts or chocolate chips, so I substituted in some flat leaf parsley along with some chopped walnuts.
I ended up making this bread twice, as the first one dropped badly in the middle. It only took 3 baking sessions to realise that maybe my bicarbonate of soda wasn’t so fresh, first my crumpet making attempts were foiled, then Mum’s birthday cake turned into a ring version as I had to cut out the sunken middle, but when this bread dropped it was the last straw. I laughed when I got home with the new box because the bicarb in my cupboard had a different design to the one from the supermarket – that is how old it is! I don’t know how old though as it seems to be missing the best before date stamp.
Apart from using new bicarb, I also cut back the sugar on the second loaf as the first one was a bit over sweet, and adjusted the parsley as it wasn’t quite strong enough in the first. So without further ado, here is my entry for TGRWT #2.
Banana & Parsley Bread Recipe:
Preheat oven to 180C and grease a 23 x 10cm loaf tin. In a medium sized bowl sift together 1 1/2C plain flour, 1tsp bicarbonate of soda & 3/4C caster sugar. Add 2Tbsp melted butter, 3 mashed bananas, 3/4C roughly chopped flat-leaf parsley & 1/2C chopped walnuts and mix gently until just combined. Decorate top of mixture with some extra parsley leaves and bake in oven for 50-55 minutes. Cool in tin for 10 minutes before turning out onto wire rack to cool completely. Serve toasted and spread with butter.
As for the sequence of the flavours, it tastes strongly of bananas, with the parsley adding a fresh aftertaste. I am usually not a big fan of parsley, but in this bread it isn’t overpowering, and hidden inside the bread there is none of the ‘furry’ factor that mum didn’t like about the butterscotch parsley sauce. Definately give it a try, I will also be trying the original recipe with chocolate chips!