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13.43 Additional recipes

13.43.1 Banana Bombay salad

  1. Puree 3 bananas.
  2. Whisk with 1/4 cup lemon juice, 1/4 cup mayonnaise, 1/4 cup plain yogurt, and 1/8 – 1/4 ounce taragon. Refrigerate at least 2 hours.
  3. Cut 2 pounds cooked turkey or chicken breast into bitesize pieces.
  4. Add 1/2 cup raisins, 3 green apples cut into pieces, and 1/2 cup chopped walnuts. Mix.
  5. Add banana puree and mix. Cut 2 bananas into thick chunks and add. Serve chilled.
  6. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.

13.43.2 Banana curried chicken

  1. Fry 2 chopped onions in 50 ml cooking oil until light brown.
  2. Add 1/4 cup cake flour and mix well. Add 1 (cup?) chicken stock gradually while stirring.
  3. Add 1 cup raisins, 1 teaspoon salt, 2 pounds cooked, boned chicken, 5 sliced bananas, 2 grated apples, 2 tablespoons grated lemon rind, 1 tablespoon sugar, 1 1/2 tablespoons curry powder, 1 bay leaf, 4 peppercorns.
  4. Cover saucepan and simmer for 20 minutes.
  5. Remove bay leaf. Add 1 cup cream and heat just before serving.
  6. Serve on a bed of rice. Decorate with pineapples if preferred.
  7. Thanks to Turbana Corporation (www.turbana.com).

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