Monthly Archives: March 2013

Mauritian meat samosa

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Samosa is an indian snack but it is now a very famous snack around the world, the best hing with samosa is that you can fill in anything you like, some people like mince paprika chicken with green or red pepper, some like mince meat with green peas, and others prefer samosa with cheese and spinach filling. It all depend on someone’s taste.

INGREDIENTS:

  • 250grms mince meat
  • 1 onion finely chopped
  • some coriander leaves finely chopped
  • some mint leaves finely chopped
  • salt and pepper
  • 1tsp of garam masala
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp of turmeric powder
  • Samosa strips(Iprefer to buy the samosa wraps it is easier to make the snack and more crispy)You can also buyspring rolls pastry then cut it in rectangular shape of 6-7cms width
  • 2tbsp oil

METHODS:

  1. Take a large pan put the oil on very low heat, then add the meat and 1/4 of water , mix the mince meat with a wooden spoon without stopping to avoid the meat to cling together into lumps, keep stirring with the spoon,
  2. At the same time add the salt, pepper, red chilli, ginger garlic paste, garam masala, and turmeric.
  3. keep stirring with the wooden spoon
  4. Once the meat has started to cook then you can stop stirring since it won’t cling together, now let the meat cook on medium heat for around 15-20mins and let the water dry out,
  5. When the water has dru out reduce heat to low, add chopped onions and cook for another 3mins
  6. Turn off the heat, add chopped coriander and mint leaves mix well and reserve
  7. Put the pastry in a plate and cover with a damp cloth so that it does not dry out
  8. Take 3 tbsp of flour and mix with some water to form a heavy and sticky paste
  9. Now start to fill the samosa and at the end of the strip put some flour glued and turn it on the filled cone so that jellified and will not open when deep fried
  10. Deep fry and serve with chilli sauce

N:B Ive inserted a google image of how to fold the samosa wrap for those who don’t know the folding technicques

French Pear Tart (also known as the bourdaloue tart)

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This is a classic french tart which is not that difficult to make, it is a fabulous tart fill with frangipane

INGREDIENTS:

Pastry:

  • 250grams all purpose flour
  • pinch of salt
  • 1 beaten egg
  • 160grams butter at room temp
  • 30grams sugar

Frangipane:

  • 100g ground almonds
  •  100g icing sugar
  • 100g melted butter
  • 1 Egg
  • 10g cornflour
  • Vanilla essence

1 can of pears in syrup

METHODS:

  1. Start by making the pastry :Sieve the flour and icing sugar together and mix add the butter and mix togrhter with a wooden spoon then rub in the butte in the flour until the mixture has become like a crumble. Add the beaten egg and bring together to form a round shape. Wrap in cling film and pop to relax for around 1 hour
  2. Then make the almond cream(frangipane):Put the ground almonds, icing sugar and corn flour into a bowl. Add the vanilla essence and egg and mix well then pop it into the refrigerator.
  3. Take the pears out of the syrub slice them but let them cling together do not disarrange them
  4. After one hour take the pastry and put it on a flouring pastry board or on your kitchen countertop then roll the pastry out to about ½ cm thick to fit a tart tin
  5. Unroll the pastry over the greased tart tin and trim the edges and press the top the pastry.
  6. Pour the almond cream in and smooth it over and arrange the like a cross then distribute the the rest of the pears on each side of the cross so that each slice will have some pears over it
  7. Bake in preheated oven for around 45mins 
  8. After the tart is cooked let it cool down 10mins then remove from baking tin and brush with warm abricot nappage and serve 

Roast Chicken

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There is nothing better than a good roasted chicken, but many people prefer to buy it than trying it at home, but let me tell you it’s not that difficult to have a good home made roasted chicken,

INGREDIENTS:

  • 1 whole chicken with skin
  • salt and pepper
  • 1 tbsp of paprika powder
  • dry herbs(here ive used thyme, rosemary) you can use any herbs you want
  • 100grams butter at room temp
  • 1 tsp ginger garlic paste
  • juice of 1 lemon

METHODS:

  1. Rinse the chicken well,
  2. Mix all the ingredients together in a bowl , add 1 tbsp of olive oil in the mixture to make a thick paste,
  3. press the lemon’s juice over the chicken inside and outside under the skin, reserve the lemon pulp
  4. Then, follow up with the marinade, rub it everywhere outside, inside, under the skin, everywhere you can reach,
  5. Let it rest for at least 4 hours or overnight in the refrigerator
  6. Preheat oven at 200c
  7. Remove the chicken, chop onion, and peel some garlic ,stuffed inside the chicken together with the lemon pulp and some thyme
  8. Tie the legs of the chicken using a string
  9. Take a baking tray drizzle with some olive oil, arrange some onions and any veggies you have chopped roughly and arrange them on the tray
  10. Take the butter and rub it everywhere on the chicken, then place it over the veggies breast side down, put half cup of water over the veggie and cook for around 40mins
  11. Remove the chicken from the oven turn it over and bake for another 40mins
  12. To know if the chicken is cooked prick the meat around the thigh, if the juice runs clear then the chicken is cooked, if the juice has some fluid blood then it needs to be cooked some more time
  13. Remove from the oven let the chicken rest for 15mins, and serve

 

Chicken tikka (Mauritian style)

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When people talked about chicken tikka it is always being referred as grilled tikka, or chicken tikka masala, but for many who do not about it, there is another way of making tikka, this is mostly done by muslim in the island of Mauritius, today i’ll share such a wonderful recipe, for this recipe we are going to need the following

ingredients:

  • 1chicken breat
  • salt and pepper
  • 1/2 tsp of garam masala
  • 2 tbsp of plain yogurt
  • 1/2 tsp ginger garlic paste
  • breadcrumbs
  • oil for deep frying
  • 1 beaten egg

Then optional: You can use 1tbsp chicken tikka spices available in indian grocery stores or 1tbsp of razelhanout,

Methods:

  1. Wash the chicken and cut the breast in 2 portion, then take one portion and cut it again into 2 portion, and proceed the same way with the other half, you will get four portion of the chicken fillet
  2. Take one portion among the four place it on the chopping board and slice it horizontally just like slicing a cake, proceed like this with the rest of the chicken
  3. You will end up with 8 chicken slices
  4. Take a large bowl, put the chicken together with salt, pepper, yogurt, garam masala, ginger garlic paste, and mix everything well, let it rest for atleast 4 hours, but it is preferable to let it rest overnight
  5. Put the breadcrumbs in a plate, take one chicken portion and press one side in the breadcrumbs, then turn it and press the other side also, proceed like this with the rest
  6. Heat oil in a deep frying pan, dip the tikka in the beaten egg and deep fry for 3mins on each side
  7. Serve with salads, potato chips

Coconut Macaroons

Photo0031Hello to everyone, for my first post am going to share an easy recipe “THE COCONUT MACAROONS” this recipe is so easy and taste so delicious so we proceed with the ingredients:

6oz of dessicated coconut

80grams of sugar

2 egg whites

vanilla essence

Methods:
1.Line base a baking tray with baking sheet and preheat the oven at 150 degree
2. In a large bowl add the coconut , sugar and mix them together, then add the egg whites and vanilla essence and mix well
3.Drop by rounded teaspoonfuls of the mixture onto the baking tray
4.
Bake for 18-20mins or until golden brown

The passion of delightful cooking

The passion of delightful cooking

via The passion of delightful cooking.

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