Just a second, imagine: blue sky and bright sunshine, white sandy beaches, turquoise warm waters, palm trees... Yes, I wish I was there too!
As a couple of friends have shared pictures of their travels in Tahiti and La Réunion Island, I have decided to bring a bit of Caribbean sunshine in our plates, so that for a few moments, we could forget about the cold outside.
My mum had already made this recipe for us when we were in France, and we loved it so much that we wanted to have it again. But I have a confession to make: when I did it, the delicate bit of the recipe, that is flaming the rum, didn’t actually work. We had bananas flambé not flambé! It was delicious nonetheless. Actually, something I like about cooking is the fact that you need to experiment. Sometimes it works straight away, but sometimes you have to try a recipe several times to perfect it. I think that what happened for us is that we didn’t pour exactly enough rum in the pan, and we waited too long before flaming it. The recipe I am giving you is how it should work, in theory. Give it a try, and hopefully you will manage to have these beautiful blue flames in your pan.
Bananas Flambé – serves 2
• 2 bananas, halved lengthways
• 2tbsp sugar
• A knob of butter
• A good splash of Caribbean dark rum
1. Melt the butter in a small frying pan. Put the bananas in the pan, sprinkle with sugar and leave to cook for 3min on a medium heat.
2. Delicately, turn your bananas and leave them to cook for another 3min.
3. Turn off the heat. Straightaway, add a good splash of rum, light a match and flame the rum. Move a bit you pan while you do that, so that the flames can go well over the bananas.
4. Dish up and serve.
Bananes Flambées – pour 2 personnes
• 2 bananes, coupées en 2 dans la longueur
• 2cs de sucre en poudre
• Une noix de beurre
• Une bonne goulée de rhum brun des Caraïbes
1. Faire fondre le beurre dans une petite poêle. Mettre les bananes dans la poêle, saupoudrer de sucre et laisser cuire à feu moyen pendant 3 min.
2. Retourner les bananes délicatement et les laisser cuire encore 3min.
3. Eteindre le feu. Rapidement, ajouter une bonne goulée de rhum, allumer une allumette et faire flamber les bananes. Incliner la poêle de façon à ce que les flammes aillent bien sur toutes les bananes.
4. Mettre dans des assiettes et servir.