Want to impress your guests with a VEGAN starter at Captain Jack’s – Restaurant des Pirates? Stay on course for the recipe!
Plantain banana clear parcels (to be prepared the day before)
- 4 green plantain bananas (non-ripe)
- 50g glucose syrup
- 10cl green banana syrup
- 10cl water
- 5g salt
- 700g plantain banana
- 1 lime
- 125g green onions (in bunches)
- 3g Caribeean chilli
- 35g fresh coriander
- 5g salt
- 2cl olive oil
- 35cl fresh orange juice
- 20cl carrot juice
- 10g yellow onion
- 5g fresh ginger
- 5g Galangal (spice)
- 10g carrot
- 10g orange
- 1 pinch of thyme and laurel
- 100g green onions in bunches
- 200g cucumber
- 200g tomatoes
- 50g red onion
- 2 tbsp truffle oil
Step 1 – Plantain banana clear parcels (to be prepared the day before)
Use a mandolin to cut the plantain bananas into thin slices, keeping the banana’s shape. Prepare the cooking syrup by mixing the green banana syrup, water, glucose syrup and salt. Cook the banana slices in the syrup for two minutes.
Gently collect the slices without breaking them and place them in the food dehydrator at 52° for 6 hours.
If you do not have a food dehydrator, preheat your oven to the lowest possible temperature (50°C and 90°C).
Place the bananas on a griddle. The slices should not be touching. On the griddle, the bananas will be fully exposed to the air and moisture will escape easily. Remember to put a baking dish underneath so as not to stain the bottom of your oven.
Bake for 6 hours.
The thicker the slices, the longer they need to stay in the oven (max. 12 hours)
Step 2 – Plantain banana chutney
Cut the plantain bananas into small pieces (2/3mm cubes). Sauté the cubes in olive oil with the chopped green onion, crushed Caribbean chilli and chopped lime (peeled). Add the orange juice and leave to set, stirring regularly. When cooking is complete, season as necessary and add the crushed coriander. Leave to cool.
Step 3 – Carrot juice
Cut all the ingredients into 1cm cubes. Place in a saucepan and leave to cook at a very low temperature until the mixture thickens. Blend and sieve using a fine strainer. Season as necessary.
Step 4 – Mixed vegetables
Dice all of the ingredients. Add the truffle oil and season as necessary. Store in the fridge.
Step 5 – Plating
Create a vertical “mille-feuille” with the banana chutney at the bottom of the plate, separated by 3 plantain banana clear parcels. Top with the mixed vegetables. Garnish with carrot juice. Optional: top with edible flowers
Located at the edge of the Pirates of the Carribean attraction, Captain Jack’s – Restaurant des Pirates is a table service restaurant that throws you into the heart of a genuine pirates’ tavern. As the name suggests, the place is owned by Captain Jack Sparrow, who won it gambling from Angelica Teach.
It’s the perfect place to sit under the palm trees and enjoy exotic dishes such as this plantain banana “mille-feuille”!
Did you know?
Pictures of Davy Jones, Barbosa and Jack Sparrow are displayed on the dining room wall, showing the rewards on offer for their capture!