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My Missolè samosas (ripe plantains) and fonio with fresh herbs from the garden

My Missolè samosas (ripe plantains) and fonio with fresh herbs from the garden
My Missolè samosas (ripe plantains) and fonio with fresh herbs from the garden
My Missolè samosas (ripe plantains) and fonio with fresh herbs from the garden

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My Missolè samosas / Missile (ripe plantains and fonio with fresh herbs from the garden). Vegetable recipe.

 

For 8 self-sucking (until 14)

Total preparation time 20 minutes

Temps total de cuisson : 20 minutes

 

 

What you need

– 2 bananes plantains bien mûres et fermes

– 1 glass of hot water

– 60 g de fonio

– 120 g d’eau chaude

– 1 c à soupe d’huile de noix

 

 

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– 4 large round sheets of pastry

– Un peu de thym et céleri du jardin (ou d ‘autres herbes aromatiques)

– 2 c à soupe d’huile neutre de votre choix (sunflower, colza, coton, peanut)

– 1 c à soupe de curcuma

– 1 tsp washer (fruit de l’arbre à l’ail) ou d’ail semoule

- Black or white Penja pepper or another (Madagascar, Kivu…)

- From sea salt

- Some cherry tomatoes

- Sucrose leaves (salad)

 

 

Equipment

– 1 brush

– 1 baking tray and baking paper

– 1 casserole

– 1 paring knife

- Chef's scissors or knife

 

 

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Preparation of the recipe

The font

Preparation : 1 minute

Baking : 3 minutes

- Put the fonio, the 120 g of hot water a little fleur de sel and 1 tablespoon of oil in a ramekin

- Place the latter in a microwave oven and cook for 3 minutes

 

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Crushed plantains

Preparation : 5 minutes

Baking : 10 minutes

- Wash the plantains carefully and cut their ends

peel them by making one or two cuts along the entire length of the starch and gently remove their skin.

- Chop

- Put the pieces in a pan with 1 glass & rsquo; water

- Bring to a boil on high heat for 10 minutes

- In a salad bowl, mash the hot plantain pieces with a fork

- Add 3 tablespoon cooked fonio, the washer, thyme, the celery, a little fleur de sel, pepper, Mix well and let cool

 

 

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The folding

- Cut the pastry sheet in half

- Fold each half sheet into a band

- Place the equivalent of a spoonful of crushed plantain on the end of the strip

- Fold back, tightening the sheet very tightly on the products.

- Fold the sheet of brick in a triangle.

- Repeat until the end of the sheet.

- Close the samoussa by sticking the end with a plantain paste or by folding the tip inside the samoussa

- Preheat the oven to 210 °

- Brush, with a brush the 8 samosas with the turmeric / oil mixture

- Put in the oven for 4 to 7 minutes minutes at 210 ° depending on the ovens

It's ready….

- Harmoniously arrange the samosas with cherry tomatoes and sucrine… to be eaten as they are, with a little tomato sauce or a spread of your own. Some suggestions from the blog:

 

Tomato sauces all

http://www.envoleesgourmandes.com/2015/11/mayonnaise-maison-en-veux-tu-en-voila/,

http://www.envoleesgourmandes.com/2020/03/comment-realiser-un-savoureux-bouillon-maison-n-1/,

http://www.envoleesgourmandes.com/2020/05/bouillon-dassaisonnement-maison-n2/

 

Tips / Advice / variants / information

*Another way to cook plantain and fonio. Declining in the envy with other starchy foods, vegetables, poultry, other meats, fish and seafood

*Vegetable recipe, slight, dietetic

*Always mash the plantain when hot. By cooling, it hardens

*Brown the samoussa differently, ce qui non seulement donne une belle couleur ensoleillée, un joli goût de curcuma et encore plus de craquant

*Une recette originale et croustillante (pour un apéritif, une entrée, un plat principal, un brunch…)

*Serrer bien la feuille de brick pour que la garniture ne s’échappe pas à la cuisson

*Pas besoin d’eau ou d’œuf pour fermer et coller les samoussas, la farce suffit pour tenir ce rôle ou replier la pointe de la feuille de brick de fin de pliage à l’intérieur du samoussa.

 

Nathalie Brigaud Oum

Author the My kitchen imprecise. To buy it,

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https://www.bmkparis.com/

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