Barbecued bananas with butterscotch sauce More than 400 000 people who love to cook have a copy of Stephanie Alexander's 'The Cook's Companion' in their kitchen. But Stephanie isn't content with preaching to the converted. Her new mission is to teach children about the satisfactions of growing, harvesting, cooking and sharing food. She has set up a foundation to fund kitchen gardens in Victorian primary schools, and tells the story of the prototype, at Collingwood College in inner-city Melbourne, in her new book 'Kitchen Garden Cooking with Kids' (Penguin, $39.95). It's an inspiring story, and the recipes that follow show that a kid-friendly menu can be exciting and delicious, as well as easy.
You will need:
Three-quarters cup sugar
2 and half tablespoons unsalted butter
three-quarters cup brown sugar
few drops pure vanilla extract
third cup cream
6 bananas
Heat the barbecue or chargrill pan to very hot. Boil the electric jug, then measure out a quarter cup of water. Place the sugar in the small saucepan over a medium heat and stir with the metal spoon.
Allow the sugar to melt, then to turn a golden caramel colour, which will take about five minutes. Carefully pour the hot water over the sugar, standing back from the stove as the caramel with sizzle and boil up. Stir with the wooden spoon until you have a smooth syrup.
Add the butter and brown sugar and stir until the brown sugar has completely dissolved. Add the vanilla extract and cream and stir to combine. Pour the sauce into the jug and set aside until needed.
Set out the chopping board and knife. Cut a slit down the side of each banana skin (try not to dig into the flesh). Place the bananas on the hot barbecue or chargrill plate and cook for 6 minutes. Use the tongs to turn the bananas over and cook the other side for six minutes. During the cooking, the banana skins will become completely black and their flesh with soften and become very hot.
To serve, lift the bananas onto the serving plates, then gently peel back their skins and pour over a little butterscotch sauce. Serves 6
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