Recette en Anglais

Civet zouritte (EN)

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)

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