I’ve been experimenting recently with cooking a few things which most normal chefs would just discard. And one of my successes has been the banana peel. And next month will see one or two of my new inventions hit the Sausage menu.
It’s funny how popular this has been with some of my sous chefs and even my head waiter, Gordon. Not only have they embraced the concept of using up all the banana skins in new recipes, but they have even taken away some of the more stringy parts of the peel for “our own experiments” as Gordon explained to me. Certainly there has been a lot more laughter in the kitchen since they started. And a lot more smoking breaks. And some of the chefs who I am sure used to smoke cigarettes are now smoking roll-ups. Good for them, I say.
Some of this is what you can expect from our new menu now or over the coming months:
- Banana peel curry. The peel is an amazing addition to a classic Indian curry, and adds a unique sweetness and texture.
- Deep fried Banana Skins: sliced very thinly and with a secret selection of spices, and a ginger ice cream. Delicious.
- Banana skin huts: I won’t tell you more yet – but they are something to behold.
I tell you, other chefs will be copying me in no time. Hashtag food trend.