Kategorie: Recette en Anglais

Recette en Anglais · Recette Réunionnaise

Rougail saucisse (EN)

Vincent Pradel FernandesLeave a comment

Rougail saucisse is a traditional dish from Réunion Island and Mauritius, emblematic of Creole cuisine. It’s a simple, tasty stew based on smoked sausages, tomatoes, onions, spices and sometimes hot pepper. This dish reflects the cultural mix of the region, with African, Indian and French influences.

Rougail Saucisse

Ingredients (6 persons) :

  • 6 large sausages
  • 4 tomatoes
  • 4 onions
  • 6 cloves of garlic
  • salt , pepper , turmeric
  • Thyme
  • Olive oil
  • Total calories: ≃ 2380 kcal

Preparation time :

To prepare a sausage rougail from A to Z, allow around 40 minutes on average.

The different steps :

Prick the sausages with a fork to prevent them from bursting. Place in a large pot of boiling water and cook for 10 minutes. Use the same pot for the rest of the recipe: this will preserve all the sausages‘ flavors.

Once the sausages are cooked, drain the water from the pot and set aside. Pour a tablespoon of olive oil into the same pot and heat over medium heat.

Add the chopped onions and crushed garlic to the hot oil. Sauté gently, stirring regularly, until melting but not overly browned.

Cut the sausages into 1.5 cm pieces. Add them to the pot with the onions and lightly brown for 5 minutes, stirring constantly. Then add the chopped tomatoes, salt, pepper, turmeric and thyme.

Mix well. Partially cover the pot and simmer over low heat for 20-30 minutes. Open the lid occasionally to allow excess liquid to evaporate, until the sauce is thick and well reduced.

Serve the sausage rougail piping hot, accompanied by white rice to balance the intense flavors of the dish.

Utensils required :

  • Kitchen knives
  • Cutting board
  • Stockpot or large frying pan
  • Wooden spoon
  • Colander
  • Garlic grater or press

Recette en Anglais · Recette Réunionnaise

Riz Cantonais (EN)

Vincent Pradel FernandesLeave a comment

Cantonese rice, or riz à la cantonese, is a traditional culinary specialty of French cuisine, inspired by Chinese cooking. It consists of rice cooked in water, then fried with eggs, vegetables, pieces of ham, and sometimes prawns.

Ingredients:

  • 250 g of rice
  • 4 eggs
  • 125 g of bacon (or lardons)
  • 1 pack of shrimp
  • 2 green onions (chopped)
  • Soy sauce (to taste)
  • Oil (for cooking)
  • Salt and pepper (to season the eggs)
  • 1490 kcal ÷ 5 servings = approximately 298 kcal per serving.

Preparation:

Total Time: 45 minutes

Preparation: 15 minutes


Cooking: 30 minutes

Rinse the rice under cold water to remove excess starch, cook it according to the package instructions, and let it cool. Using rice from the day before yields better results. Beat the eggs in a bowl, season with salt and pepper, and heat a little oil in a pan or wok. Pour the eggs into the hot pan, let them cook without stirring, then gently mix to make scrambled eggs. Remove and set aside.

In the same pan, fry the bacon or lardons until golden and crispy, then remove and set aside. Add a little oil if needed, then cook the shrimp seasoned with salt and pepper until they turn pink and golden. Remove and set aside.

In a large wok or skillet, add a bit more oil if necessary, and stir in the cooled rice. Stir-fry over medium heat, stirring constantly. Add the scrambled eggs, bacon, shrimp, and chopped green onions. Mix well to combine all ingredients. Season with soy sauce to taste, stirring well to distribute the flavors evenly. Once everything is mixed and heated through, serve immediately. You can add more soy sauce if you want a stronger flavor.

The total preparation time for Cantonese fried rice is approximately 20 to 30 minutes.

Utensils:

  • Saucepan or rice cooker
  • Wok or large skillet
  • Wooden or silicone spatula
  • Bowls or containers
  • Cutting board
  • Sharp knife
  • Sieve
  • Whisk or fork
  • Tablespoon
  • Measuring cup
Recette en Anglais · Recette Réunionnaise

Carry Poulet (EN)

Vincent Pradel FernandesLeave a comment

Chicken carry is a culinary specialty of Reunion Island, made with chicken pieces, and is a very spicy dish. It is always accompanied by rice.

Ingredients: (4 Persons)

  • 1 whole chicken
  • 2 Medium onions
  • 4 small tomatoes
  • A piece of ginger
  • A sprig of thyme
  • ½ tsp turmeric
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 spoonfuls of oil
  • 388 Kcal per person

Preparation:

Total Time : 1h

Preparation : 30 minutes

Cooking time : 30 minutes

Cut up the chicken and brown it on the stove (in a pot containing the oil). Meanwhile, prepare the ingredients.
Once the chicken is golden brown, add the onions, which you melt while stirring with the chicken, then the garlic (which should not burn), then the saffron and finally the tomatoes. Stir and melt the tomatoes.
Then add water until it covers the top of the chicken, and finally add the thyme.
Once you’ve obtained a sauce about 3 mm thick. Add pepper at the end of cooking. Add more salt during cooking if necessary (taste to be sure).
Eat with rice, grains and a spicy mango rougail of course…

Utensils:

  • Knife
  • Cutting board
  • Coffee spoon
  • Pot
  • Pestle
  • Wooden spoon

Recette en Anglais · Recette Réunionnaise

Pâté créole (EN)

Vincent Pradel FernandesLeave a comment

Creole Patty, is a beloved pastry from the la Réunion island. Filled with seasoned meats, onions, garlic, and spices, it’s wrapped in a flaky crust and baked to golden perfection. Rooted in a blend of African, French, and Spanish influences, it’s a festive treat enjoyed during Christmas and special gatherings a flavorful symbol of Creole culture that brings family and friends together.

Pate Creole
Pâté Créole

Ingredients (for 5 persons):

  • 1 tablespoon saffron or turmeric
  • 1 teaspoon of salt
  • 150 g of sugar
  • 500 g of flour
  • 3 eggs and 1 egg yolk for glazing
  • 250g of lard or butter
  • 403 kcal per 100 g

Preparation:

Temps total : 55 min
Préparation : 10 min
Cuisson : 45 min

Mix flour, sugar, salt and saffron well together. After that, add the eggs and mix everything as much as possible. Next, add the butter and mix until you get a ball. Then pour the dough into the pan and then glaze the dough with the egg yolk. Bake for 45 minutes at 150°C. After baking, let cool well.

Utensils:

  • wooden spoon
  • oven
  • brush
  • kitchen
  • scales
  • mixing bowl
Recette en Anglais · Recette Réunionnaise

Saucisse Brède (EN)

Vincent Pradel FernandesLeave a comment

Saucisse brède is a Creole classic combining the richness of sausages with the freshness of leafy greens. Simple and flavorful, this comforting dish evokes the authentic flavors of the islands.

INGREDIENTS ( 3 person ) :

  • 6 sausage
  • 4 pieces of garlic
  • Salt/Peper
  • Ginger
  • Leafy vegetables

PREPARATION :

Time : 30 min

Step one :

First, boil your sausages in water. After boiling your sausages, collect them and fry them in a pan with oil. While your sausages are frying, crush (or finely chop) your garlic and ginger in a bowl. Cut your brèdes into small pieces.

Step two :

Once fried, remove your sausages from the pan and set them aside. Wash your frying pan and add oil to fry your spice mixture. Then add your brèdes to the pan and fry them with your crushed garlic and ginger. Once you’ve finished, you can eat your sausages with your brèdes!

Utensils :

  • Knife
  • Pan
  • large spoon
  • a rape ( for ginger and garlic )
Recette en Anglais

Civet zouritte (EN)

Vincent Pradel FernandesLeave a comment

Zourite is a tenderly cooked small octopus, slowly braised with a flavorful spice mix of pepper, nutmeg, cloves, and ginger, enhanced with fresh tomatoes, red wine, and herbs.

Civet Zourite

Ingredients (4 people):

  • 1 kg Zourite (small octopus)
  • Oil (a dash)
  • 1 large onion
  • 2 garlic cloves
  • 5 cm ginger
  • 1 can of diced tomatoes
  • 40 cl red wine
  • 2 spring onions, finely chopped
  • Fresh parsley
  • 2 sprigs of thyme
  • 1410 calories

Preparation:

The total time required is 1 hour.

First, the octopus needs to be tenderized. This can be done in one of two ways: either cook it in a pressure cooker or briefly blanch it in boiling water. Once the skin changes color, you can remove the octopus and peel off the skin.

For seasoning, crush green or black peppercorns (your choice), garlic, grated nutmeg, and cloves together in a mortar. If available, you can also add mace (the outer covering of the nutmeg). To deepen the flavor, you may add bay leaves or a blend of various spices.

Next, cook the octopus slowly over low heat in a stew pot without adding any liquid or salt initially. Then, add finely chopped onions, some grated ginger, garlic, and chopped tomatoes.

After about 30 to 40 minutes, once the flavors have blended well, pour in a little red wine. Let everything simmer until the wine has completely evaporated.

Finally, before serving, sprinkle finely chopped green onions and parsley over the dish.

Utensils:

  • cocotte
  • wooden spoon
  • knives
  • pestle
Recette en Anglais

Civet canard (EN)

Vincent Pradel FernandesLeave a comment

Civet canard is a flavorful French duck stew where duck pieces are marinated in red wine, cooked with spices and served in a rich, creamy sauce.

Civet Canard

Ingredients ( 6 persons ) :

  • 2 kg duck
  • 1 ½ bottle of red wine
  • 4 onions
  • 6 gloves of garlic
  • 1 piece of ginger
  • 6 cloves
  • 1 bunch of thyme
  • Oil, salt, pepper
  • 1 bunch of parsley
  • Green onions
  • Per 100 g / 100 ml : 502 kj (120 kcal )

Preparation :

Total time : 2 hours

Preparation : 30 minutes

Cooking : 1 ½ hour

Step 1 (Day before) :

The best is to let the duck pieces marinate overnight with the spices and wine (crush the garlic, ginger, salt, pepper, cloves) add the onions, thyme). Put the preparation in the fridge, the next day, the taste will be excellent!

Step 2 (Day after) :

Drain the duck pieces and keep the wine and spices (onions, garlic, ginger, cloves, etc.) Finely chop green onions and parsley In very hot oil, brown the drained duck pieces Once the duck pieces are nicely browned, add and brown the spices. Add the thyme, gradually moisten with the wine. Leave to simmer for an hour over low heat. When cooked, add the green onions and parsley. At the end of cooking you should have a creamy sauce.

Tip :

The sauce of the duck stew is more copious, the taste is more pronounced. The duck stew flavored with cloves is tasty and is enjoyed with white rice and grains You can or can’t put tomatoes in a stew, depending on your tastes.

Utensils :

  • Colander
  • Knife
  • A cutting board
  • Pot
  • Spoon
  • Bowl
Recette en Anglais

Cabri Massalé (EN)

Vincent Pradel FernandesLeave a comment

The Réunionese Cabri Massalé is an iconic dish of Réunion cuisine. It has its origins in India, brought by Indian laborers who came to the island after the abolition of slavery. The term „cabri“ refers to goat meat, though it can also mean kid (young goat), and the term „massalé“ is derived from the Tamil word „masala,“ meaning a blend of spices.

Cabris Massalé

Ingredients (4 people):

  • 1 kg of goat meat
  • 3 onions
  • 3 cloves of garlic
  • 3 tomatoes
  • 1 small root of ginger (or powder)
  • 10 caloupilé leaves
  • 1 sprig of thyme
  • 1 teaspoon of turmeric
  • 1 tablespoon of massalé
  • 3 tablespoons of oil
  • Salt, pepper, parsley
  • Served with rice or potatoes
  • For 100 g / 100 ml: 187 kcal

Preparation:

Time needed: 45 minutes.

1. Preparation of your main ingredient: goat meat Cut the goat meat into medium-sized pieces.

2. Peel the onion, garlic and ginger. Slice the onion. Then, crush the garlic and ginger until you get a paste.

3. Crush the tomatoes. For simplicity, do not hesitate to get already crushed tomatoes.

4. In a casserole dish, brown the pieces of kid in the oil, until browned. Do not hesitate to stir constantly for even cooking.

5. Add the onion, the garlic and ginger paste, the sprig of thyme and the caloupilé leaves.

6. Cover and cook over low heat for about ten minutes Add the tomatoes and continue cooking over medium heat for 5 minutes

7. Add the massalé, turmeric, salt and pepper. For the doses, do not hesitate to add more or less according to your tastes andthose of your guests.

8. Finish cooking the Cabri Massalé Mix well, stir for 5 minutes. Moisten with water and simmer over low heat for 45 minutes.

Utensils:

  • Cutting board
  • Knife
  • Mortar and pestle or blender
  • Cast iron pot or Dutch oven
  • Wooden spoon
  • Bowl for marinating
  • Strainer
  • Measuring spoons
Recette en Anglais

Carry Espadon (EN)

Vincent Pradel FernandesLeave a comment

Cary Espadon is a typical Creole dish made with swordfish fish, prepared in a spicy and fragrant sauce. It combines the rich flavors of the fish with Creole spices like curry, turmeric, cumin, and chili pepper, as well as ingredients like garlic, onion, ginger, and tomatoes.

Carry Espadon

Ingredients (6 persons) :

  • 1 piece of ginger
  • 3 tablespoons of sunflower oil
  • 1 teaspoon of turmeric
  • 2 tomatoes
  • 1kg of swordfish
  • 1 clove of garlic
  • 2 onions
  • Basmati rice

Steps of the preparation

Total: 1h30 / Cooking: 1h

Before starting to cook, gather all necessary ingredients. Cut the swordfish into regular pieces and place them in a bowl. Thinly slice the onions and tomatoes, grate the garlic and ginger, and set aside spices like turmeric, chili, and thyme. Preparing the ingredients ahead of time ensures a smoother cooking process, allowing everything to be added quickly and avoiding any ingredients from burning or overcooking.

In a pot or large saucepan, heat a bit of oil and add the sliced onions, grated garlic, and ginger. Sauté them until golden brown, which will release the base flavors of the curry. Then, add the spices like turmeric and thyme, followed by the tomatoes, letting them simmer until they break down into a smooth sauce. This step is crucial for giving the curry its depth of flavor.

Once the sauce is smooth and well-blended, add the swordfish pieces to the pot. Gently stir to coat the fish in the sauce, and let it cook for a few minutes over medium heat. The fish doesn’t require long cooking, so keep an eye on it to prevent it from drying out. Adjust the seasoning by adding salt and, if desired, a bit of chili for extra heat. Once the curry is ready, serve it hot, accompanied by rice and legumes.

Ustensils

  • 1. Knife
  • 2. Casserole
  • 3. A wooden spoon
  • 4. A bowl or plate
  • 5. A grater
Recette en Anglais

Boucané Bringelle (EN)

Vincent Pradel FernandesLeave a comment

Boucané bringelle is a traditional Réunionese dish made with smoked pork (boucané) and brèdes bringelles (aubergines). The meat is first salted and smoked, then cooked with aubergines and spices such as garlic, ginger, turmeric and chilli. This rustic dish is often served with rice.

Boucané Bringelle

Ingredients ( 4 person ) :

  • 600 g Smoked pork belly
  • 2 eggplants
  • 3 tomatoes
  • 3 onion
  • 3 garlic cloves
  • A pinch of turmeric
  • Thyme (fresh or dried)
  • Chili peppers (optional, to taste)
  • White vinegar
  • Olive oil or any cooking oil 1 tbsp
  • Salt and pepper
  • 457 kcal / serving

Preparation :

Require time: 50 min

Boil the smoked pork belly in water to remove excess fat.

Once boiled, drain and slice the pork belly according to your preference (either very finely or into thicker pieces).

Set aside.

Cut the eggplants into 2 mm thick slices.

Place the slices in a bowl of water with a little white vinegar to prevent them from darkening during preparation.

Heat a little olive oil in a large pan.

Brown the sliced smoked pork belly until it becomes slightly crispy.

Add the crushed garlic and finely chopped onion, and sauté until the onion turns translucent.

Stir in the finely chopped tomatoes and the pinch of turmeric. Let it simmer for a few minutes until the tomatoes release their juice.

Drain the eggplant slices and add them to the pan. Mix well.

Add thyme and crushed chili peppers (if you like it spicy).

Mix everything again and cook on medium heat for about 30 minutes.

After about 30 minutes, check the consistency of the eggplants. Depending on your preference, they can be either completely soft, almost like a puree, or still in distinct pieces.Adjust seasoning (salt, pepper) to taste.

Utensils :

  • Saucepan – for boiling smoked pork belly and reducing the fat.
  • Strainer – for draining pork belly after boiling.
  • Cutting board – for cutting pork belly, eggplant, onion and garlic.
  • Chef’s knife – for cutting ingredients.
  • Bowl – for soaking eggplant slices in water with white vinegar.
  • Large frying pan – for browning pork belly and cooking remaining ingredients.
  • Wooden spoon – for stirring ingredients while cooking.