Bananas in Ham with Rice and Yogurt Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 banana (s)
- 4 teaspoons mustard, medium hot
- 4 slices cooked ham
- 3 tablespoon olive oil, for frying
- 1 cup rice
For the dip:
- 1 cup natural yogurt
- 1 small onion (s)
- 4 tablespoon olive oil
- 2 tablespoon balsamic vinegar, dark
- 1 teaspoon mustard
- 1 pinch (s) salt
- 1 pinch (s) pepper
- Rosemary, chopped, dried or fresh
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Peel the bananas and fry them with a little oil on each side for 2 minutes on each side. Don`t fry too long, the bananas should just be a little softer and lightly browned. This step can be skipped for very ripe or overripe bananas.
- Brush the ham slices with 1 teaspoon of mustard each. Roll the fried bananas into the ham slices and fix with wooden or metal sticks. Then fry the bananas in olive oil over medium to high heat, turning them several times until golden brown.
- In the meantime, cook the rice according to the instructions on the packet.
- For the yoghurt dip, finely chop the small onion and mix with the olive oil, balsamic vinegar and 1 teaspoon mustard. Season the dip with salt, pepper, sugar and rosemary.
- Serve the warm bananas with the rice and the dip and enjoy warm.
- Tip:
- Pour the oil from frying the bananas over the cooked rice, it tastes particularly good!
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