Fried Tulip Jamonilla Fresca with rice salad, coconut and crisp plantains

• 20 min
• 2 people

Ingredients

• 340 g/12 oz Tulip Jamonilla Fresca
• 5 dl/2 cups of rice
• 1 red onion
• 1 tbsp. cucumber
• 2 tbsp. coriander
• 1 tbsp. toasted coconut flakes
• 1 plantain
• 1 tsp. chili flakes
• Salt
• Freshly ground pepper
• Sunflower oil or rapeseed oil

Print recipe

Difficulty: Easy

Instructions

1. Cut the Jamonilla® Fresca into slices and roast them in oil on a hot pan until nice and golden.

2. Cook 5 dl/2 cups of rice in 10 dl/4cups water for 12 minutes.

3. Finely chop the red onion, cucumber and coriander.

4. Pour the cooked rice on the same pan. Fry until slightly golden.

5. Pour the rice back into a bowl and mix with chopped onion, cucumber and chilli flakes. Sprinkle the rice salad with chopped coriander and toasted coconut flakes before serving.

6. Cut 4 slices of plantains and fry them on the pan in 1 cm/0.4 inch oil until crisp and golden. Remove from the pan and season with salt.

7. Arrange Jamonilla® Fresca, rice salad with coriander and coconut, and the crispy plantains to serve.