The Really WILD Food Guide

CREAMED PLANTAIN & HAM


Creamed Plantain with Ham

Unless very young Greater Plantain [Plantago major] leaves are used then this dish will have a bitter edge that may be unpalatable. A good way to remove leaf bitterness while maintaining physical leaf integrity is to steep the leaves in changes of boiling water rather than boiling.

VARIATIONS & ALTERNATIVES

The dish can be enhanced with the addition of a little chopped onion. Bacon or sliced ham are alternatives for gammon. Salt isn't really a necessary addition although a little pepper seasoning helps. A little garlic will also help.

   Gammon ham
1 handful plantain leaves
Onion - optional
Butter or oil
Cream
Ground nutment - pinch
Pepper / extra salt optional

[Main ingredients above are approx. per person, but obviously variable according to taste and circumstance.]

 

 

METHOD

· Dice the ham and fry in a little oil until nicely browned.

· Select small plantain leaves, remove stalk material and any blemished parts. · Nibble a bit to test bitterness. If too bitter place leaves into bowl and pour boiling water over. Steep for 5 minutes. More bitter leaves may need a minute or two boiling. · Drain off the water.

· In a saucepan put a little butter or oil and low to medium heat gently cook the leaves for 2-3 minutes. · Remove from the heat and stir in a good slug of cream and a large pinch of nutmeg. · Return to the heat and gently simmer for a couple of minutes. · Stir in the ham pieces and allow to simmer for a couple of minutes more. · Serve with potatoes or rice.

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