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Slice the meat into cubes of approx 1 square inch. In a heavy pan, heat the oil over a medium heat; add meat, cumin and a pinch of salt and fry 20-25 minutes until meat is brown, stirring occasionally. Add tomato, sauté 1 or 2 minutes and add 1 teaspoon of vinegar. Add pepper, onion, 2 tablespoons of spring onion and garlic. Raise heat and sauté 4-5 minutes stirring occasionally, taking care that the mixture does not stick to the pan. Finally, mix in the rice, plantain and coriander; sauté a few more minutes; add the grapefruit juice. Season to taste. Cover tightly and cook at a medium to low heat for approximately 20 minutes or until the rice is tender and all the liquid has been absorbed. Allow the mixture to rest for 5 minutes and then place it in an earthenware dish and garnish with the remaining chopped spring onion. Serve with either of the two dressings.
Mix ingredients for each dressing in separate bowls and season with a pinch of salt. Note: 5. Peel plantains under running water to avoid staining your hands. If the plantain is not to be used immediately, after it has been peeled and cubed keep it in water with a few drops of lemon juice to maintain its colour. 6. Cuban grapefruit is not as acidic as other grapefruits. If your local grapefruit is very acidic, dilute the juice with stock or orange juice, taking care not to alter the proportions of rice and liquid. |
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AVOCADO SOUP RICE WITH GREEN PLANTAIN CREAM CHEESE ICE CREAM WITH GUAVA POACHED IN SYRUP AND GARNISHED WITH MINT |
