Lazy Eggplant & Roasted Red Pepper Pasta

So, the other day I was craving some yummy sauce-licious pasta and then came across this recipe by Lee. This recipes contains most of my favorite ingredients : eggplant, tomato, basil and cream. Such a dreamy combination. The result was exactly what I envisioned in my mind : a rich creamy sauce, huge pasta and loads of parmesan. And to top it all, it was super easy and fast to make.

Lazy Eggplant & Roasted Red Pepper Pasta

(Serves 2)

List of ingredients

You will need:

• 350g of Pasta Of Your Choice (I Prefer big fat ones like the one pictured or Penne)
• Half of a medium Eggplant, cut into small dices
• 1 small onion or shallot, chopped
• 2 garlic cloves, chopped
• 1 jar of roasted bell pepper, drained
• 1/2 cup Cream
• 2 small chilies (optional)
• Chopped fresh Basil (to taste)
• 1/2 cup water or chicken broth
• Shaved or grated Parmesan
• 2 tsp of Olive oil
• Salt and Pepper to taste

Steps:

• Heat the oil in a skillet. Add the chopped onion/shallot and garlic and sauté for 3 minutes. 
• Then add the chilies and drained bell peppers and cook for another 5 minutes.
• Remove from heat and transfer the content to a blender. Purée until you get a paste (I like my sauce with some pepper chunks in it).
• Warm the same skillet and some oil. Put in the chopped eggplant and season with salt and pepper. Cook for about 10 minutes.
• Meanwhile, cook the pasta according to package directions. 
• Remove the eggplant from heat and keep.
• Transfer the roasted pepper sauce onto the skillet with the water and warm it over low heat. Stir in the eggplant and let it cook for another 8 minutes until bubbles start forming. Season with salt and pepper. 
• Finally fold in the cream and chopped basil and mix well. 
• Drain the pasta and add it to the skillet. Stir to coat the pasta.
• Sprinkle with some grated or shaved parmesan and fresh basil and serve hot.

PS. I don't know how these big pasta twirls are called so if any of you know the name, please tell me. I am starting to make a fun pasta shape collection and this is my first proud addition. I hope you enjoy making and eating this as much as I did. Bon appétit les zamis !

Bol Renversé

Bol renversé, literally meaning Upside Down Bowl, is very a popular Mauritian dish. Although it definitely has Chinese origins, it doesn’t exist in authentic Chinese cuisine. I like to think that it is a hybrid dish that Chinese immigrants came up with by applying their cooking technique to local ingredients.

I LOVE bol renversé. 

Like love to death. I make it on special occasions such as the Independence Day or for Christmas dinners (not very traditional) but everyone loves it. One of the reasons, I like it so much is also because it is very easy to prepare and very versatile ingredient-wise. You can add any vegetables you have at hand and any meat of your choice. I usually prepare bol renversé with chicken and shrimp but I decided to pimp my bol renversé this time by substituting the meat to chicken sausage. It was a really fast and easy dinner fix.

Look at my picture. Should I say more?

Bol Renversé

(Serves 2)

You will need:

• 6 small chicken sausages, diced or sliced thickly
• 1 big onion, diced in quarters
• I small can of corn (maize)
• 1 bell pepper, sliced lengthwise
• 1 Carrot, sliced
• 2 garlic cloves, crushed
• 3 tbsp Oyster sauce
• 1 tbsp maizena (cornflour)
• 4 tbsp Soy Sauce
• ½ cup water
• 1 tbsp white wine (optional)
• 4 tbsp oil
• Salt and Pepper to taste
• 2 cups cooked basmati rice

Steps:

• Heat wok over medium heat and add the 2 tbsp of oil.
  Add the crushed garlic followed by the sausage and the carrot. Stir-fry until half-cooked.
• Then add the diced onion and bell pepper and cook until tender.
• Lastly, add the corn and the wine and stir-fry for about 2-3 minutes.
• In a glass, mix the oyster sauce, cornflour, water and soy sauce to form a sauce.
• Pour this sauce over the sausage/vegetable mixtures and let it cook a few minutes until the sauce thicken (less than 5 mins).
• Remove from heat and keep.
• Heat a pan with some oil and fry the egg with a pinch of salt.
• When cooked, transfer the fried egg to a small deep bowl, add the sausage/veggies mix and some sauce and cover with basmati rice. Cover with a flat dish. Flip the bowl over and tada! Your yummylicious bol renversé is ready.
•  

Enjoy hot with a hot chatini pomme d’amour (tomato salsa).

Quick Dinner Idea - Shrimp Pesto Pasta

Mauritius - June 9, 2012

Yesterday, after a loooong day driving around for work deliveries, I just wanted to come home and unwind. Only the parents were away for the weekend and that meant no steaming dinner waiting on the table. Tough luck! I thought long hard at my options: heat up a frozen pizza or come up with a really fast dinner. After a quick tour in the pantry I decided on my all-time favorite pasta:  the Tagliatelle. 

I discovered this yummy variation when I was visiting my sister in Paris. As all Mauritians, I am undoubtedly a great fan of macaroni (my mom used to make it veggie-style on Fridays) and spaghetti. But tagliatelle is so much easier and fun to cook with (it cooks faster than spaghetti) and I usually recommend getting it fresh. 

Anyway, I chose to whip up some quick creamy pesto tagliatelle for dinner to reward myself for another great productive day.

Creamy Shrimp Pesto Pasta
(Serves 4)

You will need:

• 500g tagliatelle pasta
• 500g large shrimp, peeled and deveined
• 75g Pesto
• 1 tbsp butter
• 3 garlic pods, crushed
• Small handful parsley, chopped
• Grated Parmesan cheese ( Kraft works too : )
• 1/2 cup heavy cream (optional)
• Salt & Pepper
• Garam Masala (2 pinches)
  

Steps:

• Bring a large pot of lightly salted water to a boil. Add tagliatelle pasta, and cook until al dente; drain.
• In a pan, heat butter and add the crushed garlic. Stir in the chopped parsley, followed closely by the shrimps. Season with salt and pepper and cook for about 5 mins, until they turn pink. Reserve.
• Pour the pesto in a large saucepan and heat for 2 mins. Ass the cream.
• Turn off heat and add the shrimps and tagliatelle. Mix thoroughly. Season again if need be. 
• Sprinkle with Parmesan cheese (or Kraft) and Garam Masala and serve hot!

I added some cream to the pasta to have a more consistent sauce but you can omit it if you don't have any at hand.

Try this recipe for a romantic quick dinner. It works wonders!

Stuffed Eggplant Mauritian style

Paris - June 7, 2012

Rainy days like today make me crave for comfort foods. Except that it's been over a year since I have been to Mauritius and I am out of goodies. I know that they do sell some Mauritian goodies in Paris, at Strasbourg St Denis but I never go there. I just find it outrageous to pay 5€ for a Phoenix beer when it's worth 3 times less back home. Yes, I am cheap :)

Anywho, so I got out of work and I rummaged through my pantry looking for yummy corn mutton or mine apollo (instant noodles) but nothing so I came up with my own comfort food sample with the ingredients I had at hand namely eggplant (LOVE eggplant) and chicken. You can substitute the chicken for minced lamb for an even more amazing variation.

Now most of you here know my obsession for stuffed food. Eggplant, bell peppers, tomatoes, you name it. I adapted this recipe from Michael Chiarello. It's really easy and oh so good!

Stuffed Eggplant
(Serves 2)

You will need:

• 1 large eggplant
• 1 chicken breast (diced into tiny pieces)
• 1 big onion, small diced
• 3 twigs of Thyme
• 2 cloves garlic, crushed
• 2 tsp virgin oil
• 1 green chili (optional)
• 1 chopped tomato
• 1 egg
• 1/4 cup breadcrumbs
• 1 cup Grated Cheese (cheddar, emmental, mozzarella)
• Salt and Pepper to taste
• 1/4 cup water
• 1 teaspoon of Sundaram Spices Garam Masala
• 1/2 teaspoon paprika (optional)

Steps:

• Cut the eggplant in half and let sit in salted water for 15 mins (it removes the bitterness).
• Preheat the oven at 180°C for 10 mins.
• Scoop out the center, leaving enought flesh on the sides for the skin to hold its shape when baked. Coat the skin evenly with some olive oil (apply the oil in your hands and rub it on the eggplant' skin so that it doesn't get burnt). Chop the scooped out flesh.
• In a deep ovenproof dish, put a dash of olive oil and the water. Put the empty eggplant halves (skin down) and cook in the oven for 15 mins or until tender.
• In the meanwhile, season the tiny diced chicken with the garlic, salt and pepper. In a pan, put the rest of the oilve oil and allow the chicken to cook for 15 mins. Add the chopped eggplant flesh, the thyme, diced onion, chili, paprika and tomato. Season with salt and pepper. Mix and let it simmer until the eggplant is fully cooked (approx. 15-20 mins).
• Turn off the heat. Add the egg, cheese (keep some on the side for the topping) and garam masala. Mix well.
• Fill the scooped-out eggplants with this mixture. Top with breadcrumbs and cheese.
• Place them back in the oven-proof dish (without the water) and cook for 25 mins in the preheated oven.
• Let cool briefly and serve with tomato salsa and bread.

Enjoy!

Bruschetta's the answer to everything!

Everyday when I get back from work, I swear to skip the frozen pizza, McDonalds or Picard frozen foods. I look forward to making delicous soups, salads and entrées and even cute cupcakes on occasions. Except that after going through the 45-min ride in the Parisian metro (hello homeless guy, zombie office workers and punk kids), a 20-min waiting line at the cash register in the Monoprix and 3 flight of stairs (I know this is not really a valid complaint to some but I wear heels, OKAY? :), I give up. I put it off to the next day... to skip the frozen pizza, Mc Donalds or Picard frozen foods but then... You get the picture.

So yesterday, after an exceptionally long day at work , I found that I only had a handful of ingredients in my fridge for a quick meal; some tomatoes, garlic, fresh basil, mozzarella and bread. And then, I had an epiphany. What else but to make one's own bruschetta and indulge in a lavish homemade treat... all under 15 mins. That's when Bruschetta came on top of my list of quick, easy, and delicious fix!

Bruschetta
(Serves 2 - 3 per person)

You will need:

• A baguette cut in thin slices (or slices of any toasted bread)
• 2 diced tomatoes
• 2 tsp of Fresh minced or frozen basil
• 400g of Fresh mozarella (sliced)
• 1 Garlic crushed (optional)
• A drop of high quality Olive oil
• Salt and pepper to taste

Steps:

• Preheat the oven at 180°C for 10 mins.
• Mix the tomatoes, basil and olive oil. Season with salt and pepper.
• Cut the mozarella in long thin slices.
• For garlic lovers, rub the bread with some garlic. If you don't like the strong taste, omit this step.
• Cover the bread with mozzarella slices.
• Put in oven until the cheese melts.
• Take out, lay tomato mix over the melted cheeseand enjoy!

Fast, easy and TASTY!

The cure of homesickness

I love Halim.

The steaming hot bowl of spice and meat. The crunchy baguette dipped in the thick soup. The tangy taste of lemon juice and chili paste.

MOUTH-WATERING!!

I never thought I knew how to prepare Halim. The list of ingredients was unfamiliar and long. It was always somebody's specialty ; an aunt or a cousin and it seemed a really tough challenge to try to make a Halim as good as them. I always insist for my mom to make it when I visit or my aunt when I'm in France but being by myself in the US and having a sudden craving for home, I had to improvise. Thankfully, I brought back some Epices pour Halim from my trip last month and so I logged on to sundaramspices.com to follow the recipe.

I actually customized the recipe with tips learned from my dad when my mom was making Halim. He told me to blend the roots of the coriander to give the soup a richer taste. I couldn't manage to find the roots but I used a lot of coriander leaves and that seemed to do the job. Now, I know that this is not the most traditional Halim recipe but it was really good and above all, very easy to prepare. I, for one, know that the next time I miss home, I can make my own steaming Halim and curl up in front of family photos.

Halim
(Serves 6)

You will need:

• 20g Sundaram Epices pour Halim
• 3 tsp Kashmiri Chili (optional)
• 1.5 lbs Lamb
• 1/2 Cup Barley (Du Blé Concassé)
• 5 tbsp of Oil
• 125g Yellow Split Peas (Dholl)
• 50g Red Lentils
• 2 Big Onions, chopped.
• 5 Garlic cloves
• 2 tsp Ginger & Garlic paste
• 2 bunches fresh coriander
• Chopped Spring onion
• 1 tomato
• Salt to taste
• Water

Steps:

• Wash and soak the lentils, split peas and barley together with 4 cups of water for 2 hours.
• Cut the lamb into medium-sized cubes then wash them thoroughly (I let them soak in water, lemon juice and 2 tsp of garlic paste for an hour so as to get rid of the odor of wild game. I have found that the lamb here is quite different than the one we get back home and soaking them in the acid juice takes out some of that smell. But this is optional).
• Drain the pulses and put them to cook with enough water (the water should not fill more than 3/4 of the pressure cooker) and 2 tsp salt for 15-20 min.
• In a blender, mix together 1 bunch of roughly chopped coriander, the tomato, 1 onion, 5 garlic cloves and keep aside.
• Heat the oil. Stir in the rest of the chopped onion and ginger & garlic paste. Add the Sundaram Epices pour Halim, Kashmiri Chili and 3 tbsp of the blended mix and let cook for 5 minutes on high heat. Drain the meat and add to the pan. Mix thoroughly and season with salt and pepper. Lower the heat and add the rest of the blended mix. Simmer until meat is tender (approx. 20-25 mins - depending on the meat). By this time, your kitchen should be filled with a heavenly smell.
• Lastly, pour in the boiled pulses and taste. Add more salt if needed and let boil for another 10 minutes.
• Sprinkle the Halim with chopped coriander and spring onions. Serve hot with sliced baguette, lemon juice and chili paste.
• Close your eyes and picture yourself back in our paradise island.

Enjoy!!

Who said that careme* foods are boring?

This period (April 8 to 17) is a very special one for Tamil Mauritians as fasting for Cavadee has started. The Sittirai Cavadee is celebrated to honor the God Muruga. As I am not home to participate in the festivities, I wanted to contribute in my own way. This recipe is a delight for vegetarians and a change from the traditional vegetable curries. I adapted it from one of my favorite food blogger (B. Peltre) and made this with an original Mauritian twist.

Enjoy!!

A twist on Couscous and Vegetables

(4 big servings)

You will need:

• About 1/3 cup dry couscous per person, so 1 + 1/3 cup for 4 people
• 2 small zucchinis (courgettes)
• 1 red onion
• 1 tablespoon thyme, chopped
• 1 tablespoon parsley, chopped
• 1 inch fresh ginger root
• Olive oil
• 1 Red Bell pepper
• 1 carrot
• Sliced olives
• 3 garlic cloves, thinly chopped
• Water or Vegetable Stock
• 1 teaspoon Garam Masala
• 1/2 teaspoon Kashmiri Chili

Steps:

• Preheat your oven at 300 F or 150 C.
• Chop the red bell peppers.
• Grate the ginger.
• Mix the couscous with the ginger and the bell pepper.
• Season with salt and pepper.
• Put the couscous in a large ramekin. Set aside.
• Boil the water for the couscous (I usually add as much water as there is couscous) and keep it warm.
• Wash the carrots and the zucchinis (courgettes) and slice them thinly. Season with chopped garlic, Garam Masala, Kashmiri Chili, salt and pepper.
• Slice the red onion thinly.
• Layer them on top of the couscous, upright and close together (zucchini, carrot, onion and repeat)
• Add the thyme, parsley and sliced olives between the layers.
• Pour a dash of olive oil.
• Pour the hot water.
• Place in the oven for about 1 hour 30 mins. Check to make sure it stays moist (add more water if necessary.)

This couscous can also be eaten as a side dish with non-vegetarian main courses. The secret of its success is to make sure that it stays moist so don't hesitate to add more water or olive oil.

Accompanied by a chatini pomme d'amour (tomato salsa) and a cucumber raita, it is simply delicious!!

Happy Cavadee to all devotees around the world!

careme* - fasting

Tandoori Chicken is the bomb

Today was a beautiful sunny day. Summer is surely creeping up on us. Its funny how time runs by us so fast. In the blink of an eye, you find yourself being superwoman in 2011. It’s hard but when you get home after a long day (usually after fighting with a lot of other people), the only balm to your soul is a good homemade chicken tandoori. If this is the reward then… World bring it on!!

Tandoori Chicken

(2 servings)

You will need:

• 20g Sundaram Epices pour Tandoori (Tandoori Spices)
• 1 cup of Natural yogurt
• Juice of 1 fresh lemon
• 2 Tsp of Ginger and garlic paste
• 4 Chicken thighs
• Salt according to taste

Steps:

• Prick the flesh of the chicken all over with a fork. Using a sharp knife, cut slashes in the chicken to allow the marinade to penetrate well. Place the chicken in a large, shallow dish.
• To prepare the marinade: Mix the Sundaram Epices pour Tandoori (Tandoori spices), lemon juice, garlic and ginger paste and salt (according to taste) into a smooth paste with a little water. Add in the yogurt and mix well.
• Smear this marinade all over the chicken and rub it into the slashes, turning the chicken over several times. Cover and refrigerate for 8 hours or overnight (Do not marinate for longer than 2 days).
• Remove the chicken from the refrigerator at least 30 minutes before cooking. The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking.
• Take the chicken from the bowl, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and sear quickly (sealing in the juices) then grill until brown on both sides for about 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife. Do not overcook or the chicken will dry out.
• If you don't have a grill you can also bake the chicken. Preheat the oven to 450F or 200C. Place the chicken on a rack over a dish (to collect the juices and not end up with a greasy dirty oven like me), brush or spray with oil, and cook, turning once, 25 to 30 minutes until the chicken is cooked.

Serve with sprigs of cilantro, a hearty salad and a piece of baguette.

You can also use this recipe for barbecue as a substitute for pork chops or beef. It can be accompanied by any BBQ side dish (pasta, rice, potato salad) with relish.

Let your imagination run wild foodies!!

Stuffed bell peppers

Today was a cold rainy Monday..again.. It's funny how this post sounds a lot like my previous one. I guess, I tend to turn to comfort food when it's cold and rainy :) Anyway, I bought these beautiful bell peppers on Sunday and was trying to figure out what to do with them since I have never really used them integrally in a dish.

Usually, in Mauritian cuisine, we tend to use bell peppers in stir-fry and that's about it. So, for a change I thought about making an all-time American favorite - stuffed bell peppers. For this recipe, I used ground turkey but feel free to use ground lamb or chicken cut into tiny pieces.
I used a basic rougaille for the fillings; easy but delicious.

Easy Stuffed Bell Peppers

(2-4 servings)

You will need:

• 4 big peppers (any color you want)
• 1 lb ground turkey
• 1 medium Onion, chopped
• 2 Tsp Ginger and Garlic paste
• 1 chili
• 3 sprigs of Thyme
• 1/2 can (medium) Crushed Tomato
• 5-6 white mushrooms (or 1/2 can), chopped
• 2 Tsp Sundaram Garam masala
• 2 Tbsp Oil
• Breadcrumbs (Optional)
• Grated Cheese (Optional)

Steps:

• Cut off the heads of the peppers and remove the seeds carefully. Wash the peppers and steam them, cut side up, for 10 minutes. An alternative to steaming the peppers is to put them in the microwave on high for 3-4 mins or until they are tender.
  
• Wash the pepper heads, remove the twigs and chop them into tiny dices.
  
• In a pot, heat up the oil and prepare the rougaille; add the chopped onion, thyme, chili, ginger and garlic paste and tomato sauce. Simmer for 5 mins then add in the ground turkey.
• Season with salt and pepper and cook for 15 mins. Add the mushroom and pepper, mix and cook on medium heat till all the water evaporates.
• In the meantime, start pre-heating the oven at 350F (180 C) for 10 minutes.
• As the rougaille takes up a thick consistency, adjust seasoning and sprinkle with garam masala. Mix and take off heat.
• Stuff the peppers generously with the fillings and top with breadcrumbs.
• Bake at 350 F (180 C) for 20 minutes then add the grated cheese ( I used mozzarella but Cheddar/Kraft will work just fine) and let it melt for a few minutes. Serve immediately.

Stuffed peppers can be eaten with anything; bread, salad, pasta, mashed potatoes, rice... I paired mine with a plain red cabbage salad for a light dinner.

Believe me, it was as yummy as it looks.

From a rainy Monday to another Happy Monday!!

Kalia Poulet (Chicken Kalia)

Mondays are supposed to be good days.

Today is the start of a new week and we're back an hour again (daylight savings time kicked in!). What was supposed to be a beautiful sunny spring Monday turned out to be a gloomy, cloudy, I-don't-feel-like-doing-anything day. Yet, I still dragged myself out of bed and spent all day feeling cold and dreary. Days like these remind me of the times, Yoginee and I would come back late from after-school tuitions (lecons) and were hungry as hell. We would smell the rich aroma of Mom's cooking and rush up the stairs screaming how hungry we were. Yes! Days like these bring back good memories so I decided to indulge into some comfort food myself. Now mind you, cooking a Kalia Poulet on a weekday is a treat but hey, I had a crappy Monday, I deserve it!

Chicken Kalia

(2-3 servings)

You will need:

• 5 Chicken thighs (or 3/4 kg Chicken, cut into reasonably large pieces)
• 3 Medium potatoes (peeled and quartered)
• 2 big Onions, sliced in discs
• 1 big Onion, grounded into a paste
• 2 tsps Ginger and Garlic paste
• 1/2 bunch Mint leaves, chopped
• 1 bunch fresh cilantro (coriander), chopped
• 3-4 Tbsp Sundaram Epices pour Briani
• 1 cup Plain Yoghurt
• Green Peas, frozen or canned
• 1 cup Oil for frying
• 2 tsp melted Ghee
• 2 Green Chillies (optional)
• 3-4 Saffron strands
• 2 cups Water

Steps:

• Infuse the saffron strands in 3 Tbsp of hot water and keep.
  
• Season the potato quarters with salt and half the saffron infusion (for coloring) and deep-fry in hot oil for 5-10 mins (They have to be half-cooked). In the same oil, fry the sliced onions till golden brown and reserve.
• In a large stockpot, mix all the following ingredients together: the chicken pieces, Sundaram Epices pour Briani, fried potato quarters, yoghurt, mint and coriander, ginger & garlic paste, ground onion paste, ghee, saffron, 2 cups of water and the chillies (optional). Mix carefully and season. Cover and leave to rest for 30 minutes.
• Cook on high heat until you begin to see bubbles break through the surface.
• Turn heat down to medium low and simmer for 30 mins until you obtain a rich gravy. The potatoes should be soft and squishy.
• Serve hot with plain basmati rice and tomato salad (Chatini pomme d'amour).

Kalia is a variation of the traditional briani. It asks for the same ingredients except that you add the half-cooked rice before starting the cooking process. The good thing about cooking a kalia or a briani is the heavenly smell that takes over the house. My neighbor (whom I barely know, let alone talk) came over and asked what I was cooking. I was stunned.

I think she is just a wee bit nosy.

Home-made Chicken stock

Chicken stock

(Yields around 5 cups)

You will need:

• 1-2 lbs chicken carcass
• 1 onion, quartered
• 1 carrot, peeled and cut into half
• 1 rib celery, cut into half
• 1 small leek, white part only, cut in 1/2 lengthwise
• 2 sprigs fresh thyme (2 brins)
• 4 sprigs fresh parsley with stems
• 2 bay leaves (optional)
• 1/2 Clove garlic, peeled.
• 1 litre cold water

Steps:

• Place all ingredients in a stockpot.
• Cook on high heat until you begin to see bubbles break through the surface of the liquid.
• Turn heat down to medium low so that stock maintains low, gentle simmer.
• Skim the scum from the stock with a spoon from time to time.
• Simmer uncovered for around 2 hours or more if possible (no longer than 6 hours though). The vegetables and chicken should be submerged at all times. Add hot water if necessary.
• Strain stock and discard all the ingredients.

The stock can be stored for up to 3 months in the freezer. You can use it as a base for soups and sauces. It can even be used as an alternative for water when cooking rice for a different, smokier flavor.

Bouillon Crabe recipe

The recipe is super simple.

Bouillon crabe

For 2-4 people (depending on your hangover!)

You will need:

• 4 crabs (I used King crabs)
• 4 tomatoes
• 2 Tsp oil
• 1 onion, sliced
• 1 Tbsp chopped thyme
• Green chilies, finely chopped (according to taste)
• 1 Tsp Ginger and Garlic paste
• 2 Cups Chicken stock
• 1 Cup water
• Salt and Pepper
• A bunch of fresh Coriander, chopped (Cilantro)

Steps:

• Clean up the crabs and separate into pieces. Season with salt and pepper.
• Heat the oil in a big pot and make a rougaille – Put in the onions, chopped thyme,ginger and garlic paste and chilies. Mix well then add the tomatoes and season with salt.
• Simmer for 5-10 minutes then add half of the chopped coriander, the water and the chicken stock.
• Bring to a boil then dump the crab pieces into the bouillon and let it cook for 5 mins. Check the seasoning and add more salt if necessary. Cover and boil for 10 more minutes.
• The crabs are cooked when they get a reddish orange hue. Take off the heat.
• Garnish with coriander and the bouillon is ready à être déguster.

A couple of quick tips about this recipe:

First, the crabs cook quicker than you would think so monitor them as soon as they turn red else the crab meat will be overcooked and will float. Since the “meat” is pretty sparse in the crab, you would not want that.

Secondly, this soup can be made rather quickly. The ingredients are very basic but the key to a successful bouillon is a good chicken stock. If you can’t get it ready-made, you can make some of your own. See recipe in the next post. And the best thing about it is that you can always re-use the stock to make other goodies such as bouillon boulettes or a “Mauritian” risotto.

A little bit of sunshine

We drove to Belle-Mare beach yesterday. The weather was glorious, inspite of the impending cyclone on Rodrigues. The beach was really quiet, too quiet for a sunny sunday afternoon..We just had time to take in the magnificent scenery...and a few drinks..and there were already a few more cars coming in..In any case, we went into the warm blue lagoon...exquisite..I had forgotten how relaxing that was..There were some nice quirky waves who teased us as we showed off our best swimming moves!lol..The weather darkened and we were sprinkled with a light shower...It was enough to make most of the others head back..It just lasted about five minutes..and the sun was back again...We stayed through..breathing in the fresh air and crunching on nice pineapple chunks with tamarind sauce and ground red chillies..yummy!!!It was a great afternoon...For all of you guys out there, here's a little bit of sun, sea and sand to warm you in the cold and to comfort your nostalgic souls.

Bouillon Crab / Crab soup

Okay, so a couple of days back, I posted this beautiful picture of the yummy typical Mauritian crab soup that I made and received tons of comments about it. I know there are a lot of you guys out there who are far from home and who would love to just get a taste of a good “bouillon crabe.” So, I will be sharing the secret of my delicious “bouillon crabe” fait maison with you soon. I hope you will appreciate it.

A bientot!

Salad Ourite / Mauritian Octopus Salad

Salade Ourite / Mauritian Octopus Salad

For 4-6 people (Appetizer portions)

You will need:

• 3 baby octopuses (approx. 2 lbs each)
• Juice from 1/2 lemon and the zest
• 2 Tsp olive oil
• 1 medium tomato, cut into thin wedges
• 1 onion, sliced
• 2 Green chilies, finely chopped
• Salt and Pepper
• Fresh Coriander for garnish

Steps:

• Rinse octopus in cold water, drain completely and place in a large pot.
• Add 1 Tsp of salt and enough water to cover. Bring to a boil.
• Lower heat and simmer for about 25-30 mins until the octopus become pinkish in color and slightly tender.
• Remove from the heat and set aside. Cut the flesh, along with the head, into bite-size chunks.
• Place them in a large salad bowl. Toss in the sliced onion, olive oil, tomato wedges, and chopped green chilies.
• Season the salad with salt and pepper and finally add in the finely chopped lemon zest and the lemon juice.
• Mix well and leave to rest for at least half an hour before serving.
• Garnish with fresh coriander leaves and serve.

Bon appetit!!

In Mauritius, Octopus is a seasonal find so sometimes you get a lot of them on the market and at other times less. This recipe is mostly generic. You can adjust the ingredients listed to your quantity of octopus. The most important thing is to boil it and season it properly so that it can be stripped of any unpleasant odor. The rest is to make the salad, have a drink and enjoy!!