Schlagwort: turmeric

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

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.