{"id":4839,"date":"2020-05-27T08:52:34","date_gmt":"2020-05-27T12:52:34","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=4839"},"modified":"2022-10-13T08:28:04","modified_gmt":"2022-10-13T12:28:04","slug":"are-flourless-pate-kode-haitian-empanadas-possible-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/are-flourless-pate-kode-haitian-empanadas-possible-2\/","title":{"rendered":"Bannann k\u00f2de, adaptation sans farine des p\u00e2t\u00e9s k\u00f2de au hareng"},"content":{"rendered":"\n

Bananes, manioc, ignames, veritab\u2026pr\u00e9sents \u00e0 tous nos repas, ces aliments que nous appelons vivres alimentaires, trouvent leur place au petit d\u00e9jeuner, lunch et diner en accompagnement \u00e0 nos \u0153ufs, omelettes, viandes, poissons, volailles, soupes, bouillons… De nos jours, certains cuisiniers les ajoutent m\u00eame \u00e0 notre soup joumou, tchaka<\/a>, et bouyon t\u00e8t kabrit<\/a>, une pratique que je ne connaissais pas jusque-l\u00e0.<\/p>\n\n\n\n

Vous devez sans doute penser notre r\u00e9pertoire de recette \u00e0 base de vivres vastes. Ce n\u2019est pourtant pas le cas. Chez nous, nos bananes et racines de tous les jours, nous les servons frites ou bouillies sans artifices.<\/p>\n\n\n\n

A se demander pourquoi, nous les Ha\u00eftiens, laissons rarement parler notre cr\u00e9ativit\u00e9 en cuisine.<\/h2>\n\n\n\n

Tout en essayant d\u2019innover, je reconnais que j\u2019h\u00e9site moi aussi parfois \u00e0 r\u00e9inventer nos mets. Pour preuve, bien que j\u2019aie tent\u00e9 une aventure gourmande au manioc<\/a> il y a quelques ann\u00e9es et qu\u2019il y quelques semaines, je vous servais des tortillas de bananes<\/a>, mon exploration de ces l\u00e9gumes et tubercules s\u2019est arr\u00eat\u00e9e l\u00e0. Il a fallu que je d\u00e9couvre la “P\u00e2te \u00e0 tout faire” de Je Cuisine Cr\u00e9ole<\/a> pour que je comprenne que mon aventure ne pouvait s\u2019arr\u00eater \u00e0 ces quelques recettes. Tenant compte des suggestions de Leslie sur son blog, j\u2019ai pass\u00e9 les deux semaines \u00e9coul\u00e9es \u00e0 essayer des recettes sucr\u00e9es et sal\u00e9es \u00e0 base de bananes et tubercules. P\u00e2tisseries sucr\u00e9es et sal\u00e9es, pizzas, biscuits et autres, autant de plats \u00e0 base de tubercules ont vu le jour dans ma cuisine venant enrichir mon r\u00e9pertoire de recettes que je partagerai avec vous au fil des prochains mois.<\/p>\n\n\n\n

Je commence aujourd\u2019hui en vous servant mes bannann k\u00f2de<\/em>, nos p\u00e2t\u00e9s k\u00f2de revisit\u00e9s.<\/h2>\n\n\n
\n
\"These<\/figure><\/div>\n\n\n

Croustillants, juteux et empreints du go\u00fbt d\u2019arans\u00f2, mes bannann kode dor\u00e9es n\u2019ont rien \u00e0 envier au p\u00e2t\u00e9 k\u00f2de<\/a> traditionnel. Qui aurait imagin\u00e9 un pat\u00e9 k\u00f2d\u00e9 sans farine possible ? Il y a deux semaines j\u2019aurais sans doute rejet\u00e9 une telle id\u00e9e qui s\u2019est pourtant av\u00e9r\u00e9e gourmande. C\u2019est d\u2019ailleurs la raison pour laquelle j\u2019ai choisi de vous servir ces fritay en premier lieu. Je pense qu\u2019elles ouvrent la porte \u00e0 un grand nombres de cr\u00e9ations culinaires similaires \u00e0 base de manioc, veritab<\/a> et ignames. J\u2019ai d\u2019ailleurs d\u00e9j\u00e0 fourr\u00e9 du manioc de fromage bleu avant de le frire, et je vous garantis qu\u2019une farce au hareng style k\u00f2de leur irait \u00e0 merveille.<\/p>\n\n\n\n

Apr\u00e8s ces d\u00e9couvertes gourmandes, je ne peux m\u2019emp\u00eacher de me demander ce que serait notre cuisine si nous prenions le temps de r\u00e9inventer certaines de nos recettes traditionnelles.<\/p>\n\n\n

\n
\"These<\/figure><\/div>\n\n
<\/div>
\n
\"These<\/div>\n<\/div>\n

Bannann k\u00f2de, empanadas ha\u00eftiennes sans farine<\/h2>\n
<\/div>\n\n
<\/div>\n
Ces bannann k\u00f2de sont une adaptation sans farine de nos p\u00e2t\u00e9s k\u00f2de ha\u00eftien, une variante frite des empanadas hispaniques que nous fourrons traditionnellement de hareng saur. La cro\u00fbte de cette nouvelle recette est enti\u00e8rement faite de bananes vertes. <\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Cook Time <\/span>43 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings <\/span>8<\/span> petits p\u00e2t\u00e9s<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>

Pour la farce de hareng<\/h4>
  • 2-3<\/span> filets de arans\u00f2<\/span> hareng saur<\/span><\/li>
  • 3-4<\/span> t\u00eates d\u2019ail hach\u00e9es<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> de poivre en grains<\/span><\/li>
  • \u00bd to<\/span> mate hach\u00e9e<\/span><\/li>
  • \u00bd<\/span> piment bouc hach\u00e9<\/span><\/li>
  • 3-4<\/span> t\u00eates d\u2019\u00e9chalotes hach\u00e9es<\/span><\/li>
  • 1<\/span> tbsp<\/span> d\u2019huile<\/span><\/li><\/ul><\/div>

    Pour la p\u00e2te de bananes<\/h4>
    • 2<\/span> bananes vertes<\/span> bananes plantains<\/span><\/li>
    • Sel & Poivre au go\u00fbt<\/span><\/li>
    • \u00bc<\/span> tasse d\u2019eau<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
      <\/div> <\/h3>

      Pour la farce de hareng<\/h4>
      • Laissez trempez le hareng dans de l\u2019eau pour le dessaler<\/div><\/li>
      • Jetez l\u2019eau et coupez le hareng en morceaux<\/div><\/li>
      • Faites chauffez l\u2019huile dans une casserole<\/div><\/li>
      • Ajoutez l\u2019ail et faites cuire l\u00e9g\u00e8rement<\/div><\/li>
      • Incorporez le hareng et assaisonnez de poivre et de piment bouc<\/div><\/li>
      • Faites cuire pendant environ 5 minutes puis ajoutez les tomates<\/div><\/li>
      • Laissez mijoter \u00e0 feu doux jusqu\u2019\u00e0 ce les tomates lib\u00e8rent leur jus<\/div><\/li>
      • Otez du feu et ajoutez les \u00e9chalotes<\/div><\/li>
      • Laissez refroidir<\/div><\/li><\/ul><\/div>

        Pour la p\u00e2te de bananes<\/h4>
        • Lavez vos bananes et coupez-les en morceaux (environ 3 morceaux par banane)<\/div><\/li>
        • Mettez-les dans une casserole et recouvrez d\u2019eau<\/div><\/li>
        • Faites cuire enti\u00e8rement<\/div><\/li>
        • Enlevez les bananes de l\u2019eau et laissez ti\u00e9dir<\/div><\/li>
        • Otez la pelure des bananes et \u00e9crasez les morceaux \u00e0 l\u2019aide d\u2019une fourchette ou d\u2019un robot culinaire jusqu\u2019\u00e0 ce qu\u2019il n\u2019y ait plus de morceaux et qu\u2019une boule se forme<\/div><\/li>
        • Assaisonnez alors de sel et de poivre au go\u00fbt<\/div><\/li>
        • Formez une boule. Si le m\u00e9lange ne tient pas, ajoutez l\u2019eau par petites cuill\u00e9r\u00e9es jusqu\u2019\u00e0 ce que la p\u00e2te colle<\/div><\/li>
        • Etalez cette pate sur du parchemin \u00e0 l\u2019aide d\u2019un rouleau \u00e0 p\u00e2tisserie l\u00e9g\u00e8rement humidifi\u00e9<\/div><\/li>
        • Une fois votre p\u00e2te bien \u00e9tal\u00e9e, d\u00e9coupez-la en rondelles \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ce<\/div><\/li>
        • D\u00e9posez une cuill\u00e9r\u00e9e de hareng pr\u00e9par\u00e9 sur chacune des rondelles et repliez-les en demi-lune<\/div><\/li>
        • Rabattez les bords \u00e0 l\u2019aide d\u2019une fourchette<\/div><\/li>
        • Faites frire dans une huile chaude jusqu\u2019\u00e0 ce que les bannann k\u00f2de soient dor\u00e9es<\/div><\/li>
        • Servez ti\u00e8de<\/div><\/li><\/ul><\/div><\/div>\n\n

          Notes
          <\/div><\/h3>
          Si la p\u00e2te se d\u00e9chire, ne paniquez pas. Tapotez d\u2019un peu d\u2019eau pour recoller les morceaux. Vos p\u00e2t\u00e9s tiendront au moment de la friture. <\/span><\/div><\/div>\n\n
          <\/div>\n
          <\/div><\/path><\/g><\/g><\/svg><\/span>
          <\/div><\/div>\n\n
          <\/div>\n<\/div><\/div>\n\n\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          Bananes, manioc, ignames, veritab\u2026pr\u00e9sents \u00e0 tous nos repas, ces aliments que nous appelons vivres alimentaires, trouvent leur place au petit d\u00e9jeuner, lunch et diner en accompagnement \u00e0 nos \u0153ufs, omelettes, viandes, poissons, volailles, soupes, bouillons… De nos jours, certains cuisiniers les ajoutent m\u00eame \u00e0 notre soup joumou, tchaka, et bouyon t\u00e8t kabrit, une pratique que je ne connaissais pas jusque-l\u00e0. Vous devez sans doute penser notre r\u00e9pertoire de recette \u00e0 base de vivres vastes. Ce n\u2019est pourtant pas le cas. Chez nous, nos bananes et racines de tous les jours, nous les servons frites ou bouillies sans artifices. A se demander pourquoi, nous les Ha\u00eftiens, laissons rarement parler notre cr\u00e9ativit\u00e9 en cuisine. Tout en essayant d\u2019innover, je reconnais que j\u2019h\u00e9site moi aussi parfois \u00e0 r\u00e9inventer nos mets. Pour preuve, bien que j\u2019aie tent\u00e9 une aventure gourmande au manioc il y a quelques ann\u00e9es et qu\u2019il y quelques semaines, je vous servais des tortillas de bananes, mon exploration de ces l\u00e9gumes et tubercules s\u2019est arr\u00eat\u00e9e l\u00e0. Il a fallu que je d\u00e9couvre la “P\u00e2te \u00e0 tout faire” de Je Cuisine Cr\u00e9ole pour que je comprenne que mon aventure ne pouvait s\u2019arr\u00eater \u00e0 ces quelques recettes. Tenant compte des suggestions de Leslie sur son blog, j\u2019ai pass\u00e9 les deux semaines \u00e9coul\u00e9es \u00e0 essayer des recettes sucr\u00e9es et sal\u00e9es \u00e0 base de bananes et tubercules. P\u00e2tisseries sucr\u00e9es et sal\u00e9es, pizzas, biscuits et autres, autant de plats \u00e0 base de tubercules ont vu le jour dans ma cuisine venant enrichir mon r\u00e9pertoire de recettes que je partagerai avec vous au fil des prochains mois. Je commence aujourd\u2019hui en vous servant mes bannann k\u00f2de, nos p\u00e2t\u00e9s k\u00f2de revisit\u00e9s. Croustillants, juteux et empreints du go\u00fbt d\u2019arans\u00f2, mes bannann kode dor\u00e9es n\u2019ont rien \u00e0 envier au p\u00e2t\u00e9 k\u00f2de traditionnel. Qui aurait imagin\u00e9 un pat\u00e9 k\u00f2d\u00e9 sans farine possible ? Il y a deux semaines j\u2019aurais sans doute rejet\u00e9 une telle id\u00e9e qui s\u2019est pourtant av\u00e9r\u00e9e gourmande. C\u2019est d\u2019ailleurs la raison pour laquelle j\u2019ai choisi de vous servir ces fritay en premier lieu. Je pense qu\u2019elles ouvrent la porte \u00e0 un grand nombres de cr\u00e9ations culinaires similaires \u00e0 base de manioc, veritab et ignames. J\u2019ai d\u2019ailleurs d\u00e9j\u00e0 fourr\u00e9 du manioc de fromage bleu avant de le frire, et je vous garantis qu\u2019une farce au hareng style k\u00f2de leur irait \u00e0 merveille. Apr\u00e8s ces d\u00e9couvertes gourmandes, je ne peux m\u2019emp\u00eacher de me demander ce que serait notre cuisine si nous prenions le temps de r\u00e9inventer certaines de nos recettes traditionnelles.<\/p>\n","protected":false},"author":1,"featured_media":3538,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1421,1423],"tags":[],"class_list":["post-4839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-idea-casserole-fr","category-recettes"],"yoast_head":"\nBannann k\u00f2de, flourless pate k\u00f2de with a plantain crust | Tchakayiti<\/title>\n<meta name=\"description\" content=\"These bannann k\u00f2de are flourless pate k\u00f2de. 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