“Caribbean Dream“ vegetable plate

Preparation:

Peel the mangos, separate the flesh from the stone and cut half of it in 2cm cubes. Chop the rest of the fruit small, salt it and leave it aside as a dip. Cut the turkey breast in small cubes. Melt 2/3 of the butter in the sauce pan, fry the meat cubes, salt and pepper them slightly.

Prepare the romanesco following the instructions on the packaging and let it drain. Put on a wooden skewer alternately the mango cubes, turkey and the romanesco roses. Put the skewers on a tray and keep them warm in the oven at 100º. Wash the mushrooms, cut them into halves and sauté them with the rest of the butter. Leave them in the oven as well to keep them warm.

Cut the pineapple in half (horizontally) and cube the lower part. Prepare the rice following the package instructions, add the pineapple and heat it with the rice.

For the dip, peel the ginger and crush it finely. Crush the garlic and add it to the mango pulp. Mix with the minced chillies, vinegar, sugar and raisins.

Let it boil on low heat without covering it for 10 minutes, and then for 10 more minutes covered. Mash the mango dip and taste. Add the crushed cashews. Put the upper part of the pineapple on a plate and stick the vegetables and turkey skewers in it. Put the rice and vegetables mix around them. Serve the mango dip aside.

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