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Martinique (Martinique Recipes)

World Cuisine Recipes

   Martinique's cuisine reflects its many cultures. The local Créole specialties combine the finesse of French cuisine with the spice of African cookery and the exoticism of East Indian and Southeast Asian recipes. Fresh seafood appears on most menus. Other specialties include shellfish, smoked fish, stuffed land crabs, stewed conch, and curry dishes.
Avocado Feroce
Servings: 4
1 onion
3 chives
1 shallot
4 avocadoes
Hot pepper
Green lemon
1 garlic clove
1 pound of cod fish
3 tablespoons of oil
6 ounces manioc flour
2 tablespoons of vinegar
Cooking Instructions:
For a few hours, place the cod fish in the cold water, wash it, grill it and peel it, take the skin and bones off. Next mince and sprinkle with garlic vinegar, oil, onion, minced shallot and the hot pepper. Now cut the cod fish in small thinly quantities according to your taste. Let the cod macerate in that sauce. After you have peeled the avocadoes, cut them into slices and cover them with the manioc flour. Mash the mix with a fork and add the cod fish to it. Serve after sprinkling with lemon juice.
Bredfruit Migan

3 green lemons
3,6 oz. rough salt
1 ripe breadfruit
8 oz. salted cod fish
1 pound of salted pork
1 garlic clove
Preparations For Cod Mix:
2 chives
3 shallots
3 tablespoons of oil
1 tablespoon of vinegar
1 hot pepper, salt, pepper
Cooking Instructions:
First use 100g of rough salt to salt in successive layers the fat parts of the pork. Sprinkle with a little bit
water, cover and keep in a cool spot for 48 hours. On the day of the " migan " you must unsalt the pork during a few hours, and cook it in one litre of the water with thyme, parsley, chives, 1 lemon juice and a mashed garlic clove, during 45 minutes. Peel the breadfruit, remove the heart, then cut it into small pieces and cook it into the salted water with a minced onion during about 40 minutes. Finally, When the cooking is over, mash the breadfruit. Serve separately, along with the salted pork, and the "migan" (breadfruit mashed not too thinly), all of that served with the cod (see the cod mix).
Caramelized Banana with Rum Sauce

2 bananas
1 knob of soft butter
1/2 a sachet of vanilla powder, or, the pulp of 1/2 a vanilla pod
2 tablespoons caster sugar
1/2 glass of orange or pineapple juice or any other exotic fruit
2 tablespoons rum
Some raisins
Cooking Instructions:
Cut the bananas lengthwise and brown them in a frying pan with the butter. Keep aside the fruits in a plate. Still on the heat, pour the sugar in the frying pan and allow it to slightly caramelise. Add a handful of raisins, the vanilla, the orange juice and the rum. Cover up and allow it to cook for about 5 minutes. Coat the bananas with this sauce. Serve warm.
Codfish Fritters (Accras de Morue)

1 1/2 c Flour, all-purpose
1/2 ts Salt
2 md Eggs
3 tb Butter, unsalted, melted
1 c Milk, whole
1/2 lb Salt codfish
1 Pepper, hot, seeded
2 Scallions, chopped fine
1 Garlic cloves, crushed
1 tb Parsley, chopped
1/2 ts Thyme
1 Allspice berry, ground
Pepper black, to taste
Oil, vegetable
Cooking Instructions:
Sift flour and salt into bowl. Beat eggs with butter and add to flour mixture. Add milk gradually, stirring only to mix. Add more milk if batter is too stiff. Cover, allow to stand 3 hours. Meanwhile, soak fish in cold water. Drain, remove bones and skin. Pound fish in mortar with hot pepper. Add scallions, garlic, parsley, thyme, allspice, and black pepper to taste. Stir into batter and stand 30 minutes. Heat oil in deep fryer (375F) and fry mixture by heaping tablespoons until golden brown. Drain on paper towels and keep warm.
Cod Fritters

8 oz flour
One glass of water
One pinch of baking soda
One onion
Clove of garlic
5 chives
Half one hot pepper
4 oz cod
2 eggs
One drop of vinegar
Cooking Instructions:
Place the cod into cold water for a few hours then make it boil for thirty minutes.  Whisk the flour and add the water little by little, do not make it lumpy.  Let the cod cool, take the skin and the bones off, mince the cod thinly with the onion, the garlic, the chives, thyme, parsley and hot pepper. Season this batter to your taste and add 2 egg yolks, the drop of vinegar and, just before cooking, the pinch of baking soda and the egg whites stiffly-beaten.  Dip the batter in very hot oil for about 5 minutes in small quantities.
Curry and Coconut Chicken Fricassée
Servings: 4
1 chicken, cut into pieces
1 pound 2 oz french onions
1 garlic clove
18 oz grated coconut
1 Thyme (local onion, parsley)
4 tablespoons of curry pouder
2 tablespoons of fresh cream
Cooking Instructions:
Cook into the butter and oil, the chicken cut into pieces. Sprinkle curry powder and add one tablespoon of flour. Let color softly and mix softly. Wet with the soup.  Chop delicately the onions, add half of them into the mixture and also the thyme  and the garlic clove. Add the salt, pepper and let simmer softly for 45 minutes. When you serve, pull the garlic and the thyme  and mix the sauce with the fresh cream.
Flambe Bananas
Servings: 4

Powder cinnamon
6 bananas-dessert
1 glass of old rum
2 ounces of butter (mature figs or macandia)
4 ounces of castor sugar
Cooking Instructions:
Peel the bananas and cut them in two lengthwise parts. Melt the butter in frying pan, add the bananas browning them on both sides. Next sprinkle bananas with the sugar and cinnamon. Place the bananas along with the preheated rum when they are caramelized and then " flambe " them when serving.
Fruit Salad

Exotic fruits:
Fresh pineapple or can pineapple
Cooking Instructions:
After you have peeled the fruit cut it into squares next place the fruit in a bowl along with the fruit juices. Use the old rum to sprinkle the fruit then mix it together. Finally, cover the bowl with aluminum paper. For 1 hour place the fruit bowl into the refrigerator and let it chill. Serve the fruit salad cold.
Martinique Casserole with Red Peppers and Black Beans

1 Acorn or butternut squash
1 1/2 c Sliced onion
1 ts Safflower oil
1/4 c Dry sherry
4 Red bell peppers, julienned
3 Cloves garlic, minced
2 ts Ground coriander
2 ts Cumin
1 ts Dry mustard
1/2 c Nonfat plain yogurt
1/2 c Sour cream or half-and-half
1/4 c Minced parsley
1 c Cooked black beans
1 c Cooked brown rice
1/3 c Grated low-fat jack cheese
2 tb Lemon juice
Safflower oil, for coating
1/4 c Thinly sliced red bell
Cooking Instructions:
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Split squash in half and place, cut side down, on baking sheet, leaving in seeds (moisture from seeds helps speed cooking process). Bake squash for 20 minutes. While squash is baking, in a large skillet over medium-high heat, saute onion in safflower oil and sherry until soft but not browned. Add red peppers and garlic to saute and cook for 5 more minutes. Mix sauteed vegetables with coriander, cumin, dry mustard, yogurt, sour cream, parsley, beans, brown rice, cheese, and lemon juice. When squash is baked, scoop out seeds and remove peel. Cube cooked squash and add to other ingredients. Lightly oil a large casserole dish and spoon mixture into it. Garnish top with red pepper slices. Bake for 25 minutes.
Martins Beef Salad
Cooking Instructions:

8 oz plain low fat yogurt
¼ cup sour cream
1/3 cup chopped Major Grey's Mango Chutney
2 tbs. apple cider vinegar
1 tbs. lemon juice
1/8 tsp. ground allspice
1/8 tsp. freshly ground black pepper
1 lb deli roast beef - cut into ¼" slices
4 cups torn romaine lettuce leaves
1 large mango, peeled and cut into ¾" cubes
1 red bell pepper, cut into ¾" pieces
Cooking Instructions:
To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl. Trim the fat from the roast beef. Stack the beef slices and cut lengthwise in half and then crosswise into ½-inch-wide strips. To serve, put the lettuce on a serving platter and arrange the beef, mango, and bell pepper on top of the lettuce. Drizzle ½ cup dressing over the salad and pass the remaining dressing separately.
Stuffed Crabs and Gratin of Chayotes

Stuffed crabs:
2 cooked crabs
1 onion
1/2 glass of soft bread crumbled in some milk
Thyme, bay leaf, parsley, salt, chilli, optional
A few drops of lime
A little olive oil
Gratin of Chayotes:
2 chayotes
15 g butter
1 glass of milk
2 tablespoon flour
1 glass of soft bread
Salt, pepper
Grated Gruyère (cheese)
1 garlic clove, chopped
Cooking Instructions:
Stuffed crabs: Open the crabs, remove the inside and collect the meat caught in the cartilage. In the olive oil, brown the minced onion, crab, herbs and the soaked bread. Then, add the salt and the lime. Stir over a low heat so as to dry up the mixture, which needs to be quite compact. Pour the mixture in the crabs shells and sprinkle the breadcrumbs. Brown for a while in the oven.
   Gratin of Chayotes: Boil the chayotes for 20-25 min. Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread. On the heat, mix the flour, butter and milk, then, add the pulp and the garlic. Leave to thicken. Season with salt and pepper. Fill in the skin of the chayotes with this mixture; sprinkle the Gruyère and brown in the oven just before serving.

World Cuisine Recipes



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