For this years Notting Hill Carnival I'm cooking up some West Indian Food for my mates before
we hit the streets.
hello mate you alright?
Um I'm doing a little party and I'm doing plantain chips.
Per person you need about two.
I'll keep passing them over.
The exciting thing about Caribbean food is that it's a melting pot of different flavours.
You've got a melting pot in there, a bit of French, but of Portuguese, bit of African
you've even got some Asian flavours going on in there.
Just mixing it up a little bit.
And it's this marriage of cuisines that makes my world go round!
As the carnival kicks off big Lloyd who trained with me at Fifteen turns up.
I need him straight into the kitchen to help me sort out the plantain chips I'm making
to kick start this party and get everyone in a Caribbean mood.
Hello mate, how you doing?!
Long time no see!
Come in, come in.
Right do you know what we're going to do.
Plantain and polenta chips.
Simple plantain and polenta chips.
Simple!
The first time I got a plantain yeah, I bought a green one I got it from down the market
and as I was biting it it was rock hard!
What's the best thing to look for?
Just when you give it a touch it's giving away underneath.
A good plantain looks like a big rotten banana.
So it looks a bit rough on the outside but beautiful on the inside.
Now I'm thinking quarter them like that, nice chunky chips.
Polenta's going give me more!
Alright bruv.
Now you've got these lovely chips./ I'd have these any day over normal chips.
I'm going to oil it and you can salt it.
Nah I'm going to oil it and you can salt it.
Okay you can oil it.
Because oiling's the best part.
Now a bit of salt.
That's it, pop them in there.
Say about 200?
Now this is the bit that you never quite got when we graduated, the tidying up.
Behave!
Right ten minutes.
Bosh done!
My polenta plantain chips for all the boys and girls to have a little munch on!