- 2 bananas
- 2 heaped tbsp. almond or cashew butter
- 4 eggs
- ½ tsp. cinnamon
- Coconut oil for frying
- Mash bananas in a large mixing bowl.
- Combine the bananas with 2 tbsp. of almond or cashew butter, ½ tsp. cinnamon and blend with eggs in the bowl.
- Mix well (or blend for a really smooth texture) and use a ladle to spoon some of the mixture on to a pancake pan or small frying pan over medium heat. Wait for bubbles to appear then flip and cook for another 1-2 minutes.
- Top each pancake with some chopped fresh banana, blueberries, seeds and optional coconut yogurt or cream.
Choice of steak is important here. The jalapeño and spices require a cut of meat with enough substance to stand up to their pungent flavours. Fillet or sirloin will work, but a flat-‐iron, rump, or hanger (onglet) steak would be best. Also the steak needs to be cooked to no more than medium or it will become tough.
Preparation time: 10 minutes
cooking time: 5 minutes, + 5 minutes resting time
- 2 x 200g‐300g steaks. Remove the steak from the refrigerator 1-2 hours before cooking.
- 2 limes
- 3 whole preserved (sweet pickled) jalapeños
- 1 tbsp. preserved capers (pickled, not salted)
- 1 tbsp. coriander leaf, chopped
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1⁄2 tsp. mild chilli powder
- 1 tbsp. olive oil
- Sea salt
- Freshly ground black pepper
- Take the juice of 1 lime, the dried oregano and thyme, chilli powder, salt and pepper, and place in a bowl with the olive oil. Add the steaks to the bowl and coat well. Put to one side for 5 minutes.
- Meanwhile, take the juice of the other lime and place it in a bowl along with slices of the jalapeños and chopped capers. Add the coriander leaf, salt and pepper, and mix together.
- Heat a heavy bottomed, preferably cast-‐iron skillet, griddle pan, or frying pan until smoking hot.
- Take each steak, wipe off excess marinade, and place in the red-‐hot pan. Reserve the marinade. Count to 10, and then turn the steak over. Count to 10 again, and turn. Repeat this process 4 or 5 times on each side until the steak has reached somewhere between rare and medium temperature. Remove the steak from the pan and put to one side to rest.
- Once rested, pour off the juices that will have been given off by the steaks into a pan, and add the reserved marinade. Heat until bubbling. Remove from the heat, add the jalapeño and caper mixture, and combine thoroughly.
- To serve, slice each steak into strips and top with the jalapeño garnish.
Pair this dish with fresh green salad and sweet potato wedges – to make spicy sweet potato wedges toss your potatoes in olive oil and a sprinkle or paprika and cayenne pepper before cooking.