M.I.C. Food plantain gnocchi and oxtail.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food® and FOH.
PLANTAIN GNOCCHI
INGREDIENTS
- 2 ea. Whole MIC Food® plantain, cooked and mashed
- 1 ea. Egg
- 1 cup Flour
- Pinch of salt
METHOD
- Combine ingredients with ½ cup flour and add slightly until dry. Don’t over work.
- Roll out into cylinders pushing your fingers outward to extend evenly. Cut to desired size gnocchi.
- Freeze and saute frozen in oil and butter until browned.
OXTAIL
INGREDIENTS
- ½ ea. Onion, diced
- 1 tbs. Cumin
- 1 tbs. Paprika
- 1 pinch Cinnamon
- 1 pinch Allspice
- 2 tbs. Tumeric
- 1 pinch Clove
- 1 can Coconut milk
- 2 cups Beef stock
- tt. Salt
- tt. Pepper
METHOD
- Sear ox tail and remove. Saute onion and spices.
- Deglaze with beef stock and coconut milk.
- Place ox tail back in liquid and cook until tender.
- Finish in the oven at 350 F.
- Garnish with herbs, specifically cilantro.
