a festive season is on full swing here and i am in all the mood to get the new test on the occasion so done with this one to give a go in the evening
wow very nice recipe, i will try this soon, thank you for sharing this recipe.
Bonjour!
Here is a French recipe but with a unique creol twist. This recipe is from Reunion island. The French territory is located next to Mauritius in the Indian ocean and merging lots of cultures: African, Indian, Chinese and European.
Here is a classic, the carry poulet (chicken curry but the Reunionnese way).
Ingredients
2 tablespoons of canola oil
a good quality chicken, whole bird or drumsticks
3 chopped tomatoes
1 big onion, roughly diced
5 garlic cloves, smashed
1 inch of ginger, thinly chopped
1 cup of warm water
2 teaspoons of turmeric in warm water to form a paste
5 curry leaves
salt and ground pepper to taste
Heat one teaspoon of oil in a pot over medium heat.
Cook onions until translucent.
Reduce the heat to low heat. Then add garlic and ginger. Stir and cook for 2 minutes.
Add chicken to the pot. Restore the heat to medium. Seal the chicken.
Let it cook for 2 more minutes.
Add the turmeric and stir to impregnate the chicken.
Add the tomatoes and the curry leaves. Add water to cover the chicken.
Let simmer for 30 minutes, half-covered. Remove the cover 10 minutes before the end of cooking. Add water if too dry.
Season to taste.
You can serve this flavoursome dish with steamed rice, lentils or red beans and some fresh chilli on the side.
Hey Nathalie ,
Thank you for you french recipe! I will try it when I’ll travel on a french island to buy the best ingredients for the carry poulet meal. In the west french coast there is the Spiced Gingerbread recipe.
The origin of this recipe is chinese.
Spiced Gingerbread:
Heat the honey, melt the butter, sugar and chocolate, cool.
In a bowl, put three quarters of the flour, yeast, spices and cocoa. Put this mixture in a fountain, break the egg, add the cream, a little liquid mixture and beat with a fork. Mix the flour and the rest of the liquid little by little. Stir in the remaining flour and knead a little.
To stuff: melt the butter slightly. Also melt the chocolate in a tablespoon of milk …
See you for new cooking adventures !
JaFr
Buche De Marrons Au Chocolat - Chocolate Tree Log
4 lb Chestnuts OR
3 T Calvados OR
2 lb Chestnuts,canned, whole,
3 T Applejack OR
– unsweetened,drained OR
3 T Cognac
4 c Canned Chestnuts, pureed
1/2 t Vanilla – unsweetened
8 oz Chocolate, semi-sweet
1/4 c Sugar,superfine – melted,cooled,
1/2 c Butter, unsalted, melted – (preferably Maillard)
GARNISHES
1 c Cream,whipping
1 oz Chocolate,semi-sweet,
1 t Sugar – melted,cooled
1/2 t Vanilla
1 T Cocoa,unsweetened Candied violets
Instructions:
If you are using fresh chestnuts, cut an X on the flat side of each chestnut. Place the
chestnuts in a saucepan, cover with cold water and bring to boil. Cover and boil gently
until tender, about 15 minutes. Remove the pan from the heat and let it stand for 15
minutes.
Shell the chestnuts, removing both the hard outer shell and the inner brown skin.
If you’re using canned chestnuts, simply drain. Reserve 3 whole chestnuts for garnish.
Puree chestnuts in a processor until very smooth. Add 3/4 cup of very finely powdered
sugar, butter, Calvados and 1/2 teaspoon vanilla.
Puree again until very smooth and fluffy. Add 8 ounces of melted chocolate and puree until very smooth.
Line a 4 cup round log-shaped mold or loaf pan with plastic wrap, pressing it down until smooth. Pour in the chestnut-chocolate mixture and tamp the mold to eliminate any air bubbles. Smooth over the surface, and cover with plastic wrap. Refrigerate overnight.
To Garnish:
Unmold log on serving plate, and carefully remove the plastic wrap. Whip the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla until stiff. Spread the cream evenly over all sides of the log, forming a barklike ridge here and there with a spatula or decorating comb. Drizzle thin lines of chocolate down the length of the log, using a paper pastry cone or fork. Roll the 3 reserved chestnuts in cocoa and arrange on the log lengthwise.
Garnish with candied violets and refrigerate until serving.
This log may be refrigerated for up to one week.
xx