Slow cooked pulled beef is so delicious and juicy. It is ideal for sandwiches. I remember the days when I was still in my native country living with my parents, my mother never really liked cooking meat in pressure cooker. She has always preferred to let the meat cook slowly in a pot or a dutch oven. We have around 5 To 6 dutch oven which my Mum used to prepare almost every meal. In my case my dutch oven is way too big for this recipe since I am preparing only for hubby and me. Therefore I’ll be using my stone pot.
1 lb chuck meat ( Ive divided it into 3 but you can cook it as a whole)
2 large onion slice thinly
4 cloves of garlic cut into half
2 tbsp concentrated tomato paste
1 tbsp barbecue sauce
1 tbsp of my barbecue marinate rub spice
1 tbsp worcestershire sauce
1/2 tbsp paprika powder
1/2 tsp ginger powder or fresh ginger paste
1 L of beef stock or water
Salt and pepper to taste
1. Wash meat pat dry with kitchen towel, rub with some salt and pepper
2. In a large pot coat with 3 tbsp olive oil cook the meat around 4 minutes on each
3. Turn off the heat when the meat has got some colour on it on both sides.
4. Now add all the Ingredients mention above. Remember that the meat should be
completely immerse in the liquid. If after adding the 1 L of liquid the meat has not
been completely covered then add more.
5. Now allow to cook on medium heat for around 2 hours.
6. After two hours, check the meat, it should be very tender and start to break very
easily. If this is not the case, then let it Cook for a further 1 hour by adding in 2-3
cups of water to the thick gravy.
7. Turn the heat off. Remove the meat from the gravy onto à Plate break it apart with
8. Put the shreaded beef back into the gravy and cook on very slow heat for further
9. Here I am serving it as a sandwich with my homemade viennois bread( recipe
available on my blog ) some coleslaw salad. Enjoy this sandwich with a fresh
Viennois bread is the soft, sweet and utterly delicious bread that no one can refuse. Not to mention it is my hubby’s favorite bread. Now we do not really need to take out our stand mixture to make this bread. We can absolutely do it from scratch.
500grms of white bread flour ( if you have only plain flour on hands this Will work absolutely fine because this Time I also made it out of plain flour and it was really a hit)
2 packtets of instant dry yeast or 14 grms( if using fresh yeast then 30grms)
315 lukewarm full cream milk( for this recipe make sure you use full cream milk to achieve the best result)
1 1/2 tbsp sugar
1 tbsp of salt
50grms butter at room temperature
1 egg yolk beated with 2 tbsp of milk
1. Combine flour and salt
2. In a large bowl put the lukewarm milk sprinkle over sugar and yeast. Let it rest for 1
minute for the yeast to dissolve.
3. After 1 minute take a spoon and mix the milk yeast mixture well.
4. Add in the flour and just combine everything together.
5. Transfer the crumble mixture to your counter top. Add in the soften butter and start
to knead the dough with your hands.
6. At first you will see that the dough is sticky, don’t be tempted to add flour because
the amount of yeast you put is just for 500grams of flour. If you add flour then your
dough might not rise.
7. After around 10-12mins of kneading you will see that the dough is no more sticky.
8. Place the dough in a greased bowl cover it with a kitchen towel and let it rise for
around 45mins or until double in size in a warm place.
9. After the dough has risen deflate it put it over your counter top cut it into 6 portions
roll into balls
9. Take each ball flatten with the Palm of your hand into a rectangular shape. Roll from
outside to inside to shape a rope.
10. Put the rope on your baking tray one very far from the other to prevent them from
sticking together while baking.
11. Make slits on the rope with a very Sharp knife and brush with egg and milk mixture
12. Allow to proof in a warm place for another 45mins
13. In the meantime preheat oven 200°c ( 400°F)
14. Bake for 15mins.
When talking about muffins one of our most preferred muffin is the savory one especially the cheese muffins. The following recipe is very quick easy to put together. This is a basic one To this you can add veggies, canned tuna or anything else you want.
225grms cake flour ( if using plain flour add in 2 Level tsp baking powder and a pinch of salt)
1 cup of grated cheddar
1/2 cup of compte Cheese
1/2 cup of sour cream
3/4 cup of milk
75g melted butter
Salt to taste
Pinch of nutmeg option al
- Lightly grease a non stick muffin or cupcake mould
- Preheat oven 180°c (375°F)
- Sieve flour To break any lumps and include air bubbles to the muffins
- Add nutmeg and cheese to the flour
- In another bowl beat the egg with a fork add in sour cream, milk and melted butter
- Add this preparation to the flour just combine them them together with a fork or handwhisk
- Do not whisk this preparation else you Will end up with a hard and stiff muffin.
- Pour in the prepared mould
- Makes approx 12 muffins
- Bake for about 18-20mins
Roasted chicken has so many versions. I already have two other version on this blog and today I am going to make two other recipe. The first one is like a spicy roast chicken with some indian spices in it and the another one is a garlic mustard chicken.
2 small poultry
1st chicken marinate:
1 tbsp cumin powder
1/2 tbsp garam masala
1/2 tbsp turmeric powder.
2 tbsp concentrated tomato paste
1 tbsp raz el hanout
3 cloves of garlic crushed
1/2 tsp chilli powder
2 tbsp yogurt
1 tbsp olive oil
Salt to taste
2nd chicken marinate:
1 tbsp Dijon mustard
1 chicken stock cube crushed
1/2 tsp Provence herbs
1/2 tbsp garlic powder
2 tbsp olive oil
2 cloves of garlic crushed
Salte to taste(be careful with salt the chicken stock is already very salty)
50grms cold butter cut into small cubes
Some veggies to accompany the chicken :
3 tomatoes cut into big cubes
Green Bell pepper cut into cubes
4 onions ( 2 cut into large cubes and 2 cut into thick rings)
5 cloves of garlic
- wash and pat dry your birds with kitchen towel (note that it is important to dry the chicken to achieve a crispy topping.
- Make slits in both chicken thights
- For the first bird’s marinate : mix all Ingredients together into a thick paste, rub all over the chicken, undeneath the skin of the chicken breast and thights. Let it marinate for at least 12hours .
- For the second bird’s marinate: mix all Ingredients together except for butter. Take the chicken and push the small butter cubes underneath the skin. Now with the help of a brush or spoon spread the marinate all over the chicken . Let it marinate for at least 12 hours.
- Preheat oven 180°C
- Fill both the chickens’ cavity with half a lemon and some parsley or any herbs you like
- In your roasting dish spread 2 tbsp olive oil and arrange the onion rings into 2 lines
- Lay the chickens over the onion rings, this help the Heat to circulate around the chicken therefore there is no need of turning the chicken around during the roasting process. This process can be used if you are not using a rack to put the chicken on.
- Arrange the rest of the veggies around the chicken
- Roast the chicken for around 40-45mins.
- Prick a knife in the chickens’ thights if the juice run clear then the chicken is cooked if the juice is a light pink then roast for a further 10-15mins
- Take out of the oven, cover with aluminium foil or a large bowl and allow the chicken to rest for 15-20mins.
- Serve with roasted potatoes, salades .
2 tbsp yogurt
- Blend everything together until thick and smooth.
- Serve chill.
Today I am going to share another Mauritian recipe, but this time its a snack which Ive grown up eating. Its “cheese stick” Known as “baguette fromage” in Mauritius. This snack is sold in small plastic bag in almost every shop. When I was a kid my mother didn’t like me buying that so often. Therefore, she decided To prepare it herself at home: a healthier version without any food preservatives. Ever since I moved to Europe I often prepare it. At times I use it as an appetiser with cream cheese dip or hummus.
250grms all purpose flour
125grms melted butter
1/4 tsp salt
100grms grated cheddar cheese
Water to make a soft but not sticky dough
Sunflower oil for trying.
- Mix all the dry Ingredients together
- Add butter mix well
- Add water slowly continue mixing To form a soft dough. Do not add too much water, the dough Will become sticky.
- Wrap the dough in cling film and allow it to rest for 30mins
- After 30mins remove the plastic wrap cut the dough into two roll each one 1/4 inch thick
- Cut the rolled out dough into strips of 5-6 cm long
- Heat oil in a frying pan.
- Fry the cheese stick over medium heat until lightly golden brown.
- Drain on paper towel. Store in airtight container . Voilà so easy and yummy. Serve with any dipping sauce of your choice.
Biryani is a very popular dish around the world. It originated from India and Pakistan. There, they have so many different ways of preparing it. In my native country the Island of Mauritius this dish is being prepared in almost every household. Let me explain how dish travelled so far and reached us. Some of our ancestors came from India and they brought with them their culture, lifestyle and culinary skills. In Mauritius the recipes have been transformed into our Mauritian culinary style. That’s why we have some recipes like biryani, curry, naan, etc in common with India and Pakistan
2 chicken thights each cut into half
1 chicken breast cut into 4 pieces
4 cup of basmati Rice
4 large potatoes peeled cut into half rub with salt and fry on low heat until well cooked
4 large onions slice thinly and fry until golden brown
2 large onion puree in blender
2 plain yogurt pot
2 tbsp ginger garlic paste
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
1 1/2 tbsp of garam masala
1 tbsp cumin powder
1 tsp curcuma powder
1/2 tsp of saffron boil in 1 cup of milk or water
Salt to taste
Clarified butter (Ghee)
Spices for Rice : 1 tbsp cumin seeds, 3 cardamom pods, 3 cloves, 2 cinnamon stick
Serve 3-4 people
- Marinate chicken with salt pepper and lemon juice (overnight or minimum 1hr)
- In your ‘faitout’ add chicken, yogurt, puree onion, coriander and mint leaves, garam masala cumin powder, curcuma, salt to taste and a handful of fried onion mix well
- Arranged the fried potatoes over the chicken then add 1/2 cup of water and a little saffron milk.
- Add in 1 tbsp of clarified butter over the marinate
- Wash basmati rice and soak for around 20mins
- In the meantime fill a large pot with water, add salt to make the water salty enough, add the rice spices and allow the water to boil
- Once water is boiling add the rice and let it cooked 1/4 way around 2-3mins remove around 1/4 of the rice spread over the chicken, add some saffron milk and fried onion
- When rice is half way cooked remove 1/2 of the remaining rice and layer over the previous rice. Repeat the same process with fried onion and saffron milk and this time spread over 2 tbsp oil
- When the rest of the Rice is fully cooked drain the water and layer it over the already layered Rice. Add the remaining saffron milk and fried onion.
- Add 1 tbsp ghee and cover tightly with the faitout lid
- Cook on High Heat for around 20mins
- After that reduce flame to very low cook for another 30mins
- Let the biryani rest for 15-20mins before serving.
- serve with chutney, tomato salsa, cucumber and carrot salad and pickles