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Tiger prawns and mussels cari

Tiger prawns and mussels cari

This recipe is very similar to the way we cook fish in Reunion Island. There aren't any mussels in this part of the world, but the sauce works really well with shellfish. It's rather easy to make too. And quite an impressive dish to serve at a dinner party.

Picture of a tiger prawns and mussel cari, still in the pan, with parsley on top, the recipe is available on the blog of the cookery school Gourmandises Academie, Cambridge

Ingredients:

 

 1 kg of mussels

8 whole tiger prawns

A tin of chopped tomatoes

One chopped onion

4 cloves of garlic

Ginger, the size of a tsp

A bit of chopped parsley

Vegetable oil

Fresh thyme

 

Method:

Start by removing the heads of the tiger prawns. In a pan, add three tbsp of vegetable oil, and  add the heads. As soon as they start colouring, add the onion and the thyme. Crush the garlic and ginger into a paste and add to the pan. Once your garlic is cooked add a tin of chopped tomatoes. Turn the heat down and let the sauce simmer for 30 minutes, stirring every now and then, add a bit water if the sauce starts drying out. After 30 minutes, add the prawns tails, once they start colouring throw in the mussels. Lid on and let everything cook for 5 minutes.  Add some fresh parsley before serving.

Bon appétit!

Corinne

You can watch the step by step method of this recipe on YouTube

As it is courgettes season, you might also want to check out my chocolate courgettes cake

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recipe

Moules marinières à la créole

Moules marinières à la créole

I was told once, that the best recipes often come from mistakes or lack of ingredients, Tarte Tatin is one of them. "Moules marinières à la créole" is most definitely one of those too. I know what you're thinking, how can "moules marinières" be creole? Well, let me tell you how. I love mussels. I tend to cook them the same way we cook fish in Reunion Island, i.e in a rich tomato sauce flavoured with thyme, ginger, lost of garlic and turmeric. So, here I am in the kitchen prepping everything for my creole mussels. The pan is on the stove, I add the oil, fry my onions, then go and look for the tin of tomato, and I haven't got one! Damn it! I had everything prepped for it, what do I do now? Plan B, what do I have in my fridge that I could accommodate with those ingredients? A bottle of white wine and a little bit of tomato puree... So, my onions are now cooked so let's rustle up something new then...

Picture of mussels cooked and opened in the pot, you can learn how to make this dish on the blog of the cookery school Gourmandises Academie, Cambridge

Ingredients:

 

1 kg of fresh mussels 

Ginger, the size of a TBSP

5 cloves of garlic

Half bottle of white wine

Fresh thyme

A little bit of turmeric

A TBSP of tomato puree

Double cream

One onion

Three TBSP of vegetable oil

You will need a deep pan for this.

 

Method:

First thing first, clean your mussels. I plunge them in cold water and scrub off the barnacles and hairy beard that are on the shells. Discard of the ones that are open still. In a pan, add your vegetable oil and onions and fry until the onions are translucent. Crush your garlic and ginger into a paste and add to the pan, stir and cook for a minute, add a little bit of turmeric at this point, not too much, less than a 1/4 of a tsp. Then add your white wine, the fresh thyme and the tomato puree. Stir everything and let your sauce simmer for about 15 minutes. Add your mussels and a little bit of double cream, lid on and let them cook for a good five minutes until they’re all opened. Et voilà! I didn’t think that turmeric, ginger and garlic would work with white wine, but it absolutely does! I hope you give it a go, well worth it!

Bon appétit!

Corinne

If you enjoy shell fish you might like to try “Lobster tail in a rich tomato and turmeric sauce”. 

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recipe

Le cari de poisson de papa

Le cari de poisson de papa

Making the most of my 79 year old dad right now in Reunion, and most importantly his culinary knowledge. This is a classic of Reunion cuisine and so easy to make too. My father used a tropical fish called "poisson ananas" that we find here in Reunion island. But you can use bass or cod that are quite meaty and will hold their shape in the broth.

Ingredients:

This recipe will serve 4 people

Two big whole sea bass, (ask your fish monger to cut the fish into big chunks, keeping the head)

One whole garlic

Chillies (depending on your taste buds as much or as little as you like) 

One whole onion

1/2 tsp turmeric

Ginger (the size of a table spoon) 

Fresh Thyme

A tin of chopped tomatoes 

Vegetable oil

Method:

First, crush your garlic, ginger and chilli into a paste. In a pan, add a tbsp of vegetable oil (not olive oil, it doesn’t work with this recipe). Start by adding your onions and thyme, stir until the onions become translucent. Then add your garlic, your ginger and your chilli paste and stir again for a minute then add your turmeric and your tomatoes. Stir and let this lovely sauce simmer for 30 minutes, then add your fish chunks including the head (it gives flavour to the fish stew) and simmer for another 10 minutes, stirring after 5. That’s it. Before serving, remove the heads, then add some chopped fresh parsley. In Reunion, we tend to serve it with plain Basmati rice. Delicious! Et voilà!

Bon appétit!

Corinne

You can watch my dad making his cari on YouTube

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recipe

Braised cabbage with turmeric, ginger and belly pork

Braised cabbage with turmeric, ginger and belly pork

This is a family favourite at this time of year and a little different from the traditional recipes using cabbage. The recipe itself is from Reunion Island, and one that my mum used to cook a lot in winter. The fat from the belly pork mixed with the ginger and turmeric, turns the simple, humble cabbage into a culinary delight. It's not too difficult to make either, so I do hope you give it a go.

Image with a pot containing belly pork cooked with cabbage leaves, recipe can be found on the blog of cooking school Gourmandises Academie, Cambridge

Ingredients:

 

500 g of pork belly cut into cubes 

One cabbage, best to use savoy/green leaves cabbage

Half tsp of turmeric

8 to 10 cloves of garlic

Ginger (the size of a TBSP)

3 fresh tomatoes 

You will need either a heavy base saucepan or a non stick pan to cook this

 

Method:

Cut your cabbage into small quarters, it doesn’t have to be finely chopped. Crush your garlic and ginger into a paste. In a pan, add one tbsp of vegetable oil (you don’t want to use olive oil here at all), once the oil is hot add your diced belly pork salt and pepper to season and fry until golden brown. You’re looking for those brownie bits at the bottom of the pan, they will give flavour to the dish. Then add your turmeric, garlic and ginger paste and stir for a minute or so. Add your cabbage, stir and then add your tomatoes. Pour a small glass of hot water  over the top, stir, bring the heat down and let it simmer for 40/45 minutes, until you have a lovely velvety sauce at the bottom. In Reunion we serve it with rice or polenta, mash potatoes would work great too. 

Bon appétit!

Corinne

You can watch the step by step video on YouTube.

If you enjoy flavoursome autumnal dishes you might want to have a go at my “baked cauliflower with turmeric”

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recipe

Baked cauliflower with turmeric

Baked cauliflower with turmeric

Baked cauliflower with turmeric, not your standard cauliflower cheese, but a really good match for your roast lamb this Easter weekend. It will also complement any vegetarian option beautifully. So what's not to like!

image with a baking tray filled with baked yellow cauliflower and cheese, you can find the recipe on the blog of cooking school, gourmandises academie, cottenham

Ingredients:

 

To serve 4 people  

Two cauliflowers

Salt and pepper to season

5 TBSP of vegetable oil 

4 TBSP of creme fraiche

150 g grated cheddar (gruyere, or a good Italian cheese works well too). 

2 TBSP of turmeric

A baking tray 

Pre-heat your oven at 180º C

Method:

Cut your cauliflower into florets and place them in your baking tray. Drizzle your florets with vegetable oil and add your turmeric. Season with salt and pepper, mix well, I suggest wearing surgical gloves for this, as it is best to mix everything by hand, but you’ll end-up with yellow hands if you don’t wear gloves. Once your cauliflower is coated with turmeric and oil, place your tray in the oven. Bake for 15 minutes then mix again with a spoon and place back in the oven for another 15 minutes. Then add your creme fraiche and mix and add your cheese on top. Place back in the oven for another 10 minutes. And that is it! So a very easy recipe indeed. Serve hot with your roast lamb or whatever vegetarian option you are serving.

Note: don’t use frozen cauliflower for this dish as it would release too much moisture. Also don’t throw away the green leaves, chop them up and place them in a tupperware box in your fridge. They will keep for a week and can be used in stir fries, curries or cooked like any other greens. 

 

Bon appétit!

Corinne

You might also want to try my passion fruit crême brulée for dessert

 

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recipe

Turkey roasted in a rich turmeric sauce

Turkey roasted in a rich turmeric sauce

This recipe takes me right back to my childhood. It is most certainly not your traditional Sunday roast, but it is utterly delicious. As many of you know, although I was brought up in the South of France, my culinary roots are from Reunion Island where I was born. Turmeric is at the heart of Reunion cuisine, it is used in every single dish we prepare. When I was a kid, my mum used to make this recipe a lot. She didn't actually roast the turkey, but cooked it in one of those iconic Dutch pan that we always use in Reunion, "la marmite". I have slightly altered the recipe by actually roasting my turkey and it works just as well. So here you have it "Turkey roasted in a rich turmeric sauce".

Turkey roasted in a rich turmeric sauce

Ingredients:

Turkey leg and thigh

Salt and pepper

Thyme

500 g of Brussels sprouts (if you’re not a big fan, you can also use French beans instead)

4 carrots roughly sliced

one onion

Half a tsp of turmeric

Oven pre-heated at 160º C

A large roasting pan that can go over the stove 

Method:

Start by rubbing salt and pepper on the turkey, I tend to use rock salt as it’s more flavoursome.

In a roasting pan add two tbsp of vegetable oil, and over the stove start colouring both sides of your turkey until golden brown, add the onion and thyme and let them cook for a minute, then add the turmeric and stir it well into the pan. Off the stove pour 250 ml of boiling water and pop your turkey into the oven and let it slow cook for a good 3 hours. Half way through the cooking time add your carrots and Brussels sprouts (At that point you may need to top up with a bit more boiling water, no more that a 100 ml). Once cooked, your turkey will literally fall off the bone and your sauce should be velvety (a thick gravy like appearance).

And that is it! Enjoy with roast potatoes.

Tip: use a good free range turkey for this. Leech and Sons at Burwash Manor provide the most amazing meat for example. 

Bon appétit!⠀

Corrine x