Elite life
Reunion (Réunionnese Recipes)
Ingredients:
500 g rice
250 g shelled prawns
200 g ham, finely diced
3 eggs
100 g mixed mushrooms, sliced
bunch of spring onions, finely chopped
4 tbsp soy sauce
Salt and black pepper to taste
Cooking Instructions:
Fry the beef in oil for a few minutes then add the onions, garlic and tomato. Cook for 4 minutes then add the ginger and thyme. Add water to cover, season with salt and pepper and simmer until all the water has evapourated. Serve with rice and an African hot sauce.
Ingredients:
1 kg diced goat meat
2 large onions, chopped
7 garlic cloves, minced
4 peppercorns, cracked
4 tbsp curry paste
4 curry leaves, chopped
Salt and pepper to taste
Oil to fry
Cooking Instructions:
Wash the meat then allow to drain. Place the onion, garlic, peppercorns and a little salt in a pestle and mortar and pound to a paste. Fry the meat in oil until browned then add the onion mixture and the curry paste. Fry for a few minutes then add the curry leaves. Add water to cover and allow to simmer gently until all the water has evapourated. Place in a bowl, garnish with spring onions and serve with boiled rice.
Ingredients:
1 red onion
2 garlic cloves
1 tbsp five-spice powder
1 small piece of ginger
5 tbsp soy sauce
3 tbsp honey
6 tbsp sunflower oil
800 g cubed pork
2 tomatoes
1 green bell pepper
Cooking Instructions:
Cut the onions, bell pepper and tomatoes into squares just larger than the meat cubes. Crush the garlic and ginger then mix all the remaining ingredients (except pork) and pound to a smooth paste. Place the meat in the marinade, toss to mix then leave for at least 2 hours. Once marinaded thread the meat onto skewers, alternating with the sweet pepper, tomato and onion. Baste with the remaining marinade and cook under a grill or on a barbecue, turning frequently for 20 minutes. Serve with white rice.
Ingredients:
500 g rice
250 g shelled prawns
200 g ham, finely diced
3 eggs
100 g mixed mushrooms, sliced
Bunch of spring onions, finely chopped
4 tbsp soy sauce
Salt and black pepper to taste
Cooking Instructions:
Cook the rice in water until done then allow to cool. Meanwhile beat the eggs together an season. Add a little water then fry the omelette until done. Fold over an slice thinly. Then add the ham and mushrooms to the frying pan and cook for a few minutes before adding the prawns. Cook for 2 minutes. Add the spring onions and soy sauce then add the sliced omelette and rice. Stir-fry until the rice is heated through then serve.
Ingredients:
250 g lentils
1 large onion
4 tbsp oil
2 tsp ground cumin
Leaves from 1 sprig thyme
Salt to taste
Oil
Cooking Instructions:
Add the lentils to a casserole pot with 400 ml water and simmer for about 25 minutes until soft. Slice the onions in thin slices and fry in the oil for a few minutes before adding crushed garlic and cumin. Season with salt and cook until the garlic turns golden. Add the lentils and 250ml water and cook for 20 minutes. Add a little more water if the sauce becomes dry. By the end you should have a lentil purée. Serve with rice.
Ingredients:
300 g flour
400 ml water
Salt, to taste
250 g prawns
1 onion
10 springs coriander
1 garlic clove
3 cm length ginger
2 mild green chillies
1 small red chilli
Juice of 1 lime
1 tsp turmeric
2 tbsp oil
Grated zest of kaffir lime
Salt and black pepper, to taste
Cooking Instructions:
First prepare the dough by combining the flour and a little salt with just enough water to make a soft, non-sticky dough. Tip onto a floured surface and roll to 1.5mm thickess then cut into even rectangles about 18 x 8 cm. Place these strips onto a greased baking tray and cook at 200°C for 1 minute. Clean and shell the prawns, chop them roughly and sprinkle with lime juice. Peel the garlic and ginger then mash to a paste with the red chilli in a pestle and mortar. Season with salt and pepper. Chop the onion, the green chillies and the coriander. Fry the prawns in hot oil with the ginger and chilli mixture then add the onion and green chillies and fry for a few minutes more. Add the coriander, turmeric and lime zest and mix thoroughly. Place the dough on a work surface and fold on half along the long axis. Place the filling in the middle then fold the dough to form a triangular samosa packet over the filling. Once all your samosas are made deep fry them in oil for about 8 minutes, until the heat through and emerge golden brown. Drain and serve with African hot sauce.
