tag:blogger.com,1999:blog-2686637194709564472024-03-13T15:34:09.534-07:00Caripoule Mauritian Food BlogDiscussion forum on Mauritian Cuisine.
Mauritian cuisine is an amalgam of cuisines that reflects the cultural history of Mauritius. A combination of French, Creole, African, Malagasy, Indian, Tamil, Telegu, Muslim and Chinese cuisines that gives Mauritian cuisine its unique taste. Once you taste Mauritian cuisine, your taste buds will be captured forever.Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-268663719470956447.post-47238204989553174312021-08-16T19:49:00.000-07:002021-08-16T19:49:08.229-07:00<p><span style="font-family: arial; font-size: medium;"><b>Vindaloo or vindaye is a favourite Mauritian dish that is loved by everyone.</b></span></p><p><span style="font-family: arial;">It was introduced into Mauritian cuisine by the exchange of people between Goa in India and Mauritius. <span style="background-color: white; color: #333333;">Mauritius and Goa have a diverse history of Portuguese, Dutch, French and British influence. </span><span style="background-color: white; color: #333333;">British troops occupied Goa under pretext of the Napoleonic threat, but even earlier, during the Anglo-French wars for control of India, the British feared the collusion of Hyder Ali and Tipoo with the French to take over Goa.</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #333333;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 17.12px; text-align: justify;">Mauritius and Goa have a common history of Dutch, Portuguese, French and British colonisation in the 1600’s linked through East India trading companies that were owned by the Dutch, Portuguese, French, Swedish and British to </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124; line-height: 17.12px; text-align: justify;">participate in the East Indian spice trade. It later added such items as cotton, silk, indigo, saltpetre, tea, and opium to its wares and also participated in the slave trade.Goa and Mauritius were both important posts in this trading business. As such, these two places were very connected and the dish was introduced into Ile de France / Mauritius.</span></span></span></p><p><span style="background-color: white; color: #333333;"><span style="font-family: arial;">It is noteworthy to mention that the first two governors of the Cape were Indo-Creoles. Simon van der Stel's grandmother (Maria Lievens' mother) was Monica of Goa, an Indian slave. Maria was married to the Dutch Governor of Mauritius, and Simon was born aboard a ship in Mauritian waters. He was raised till 7 years in Mauritius and until 20 in Batavia. Governor Willem Andriaan van der Stel (1664-1733) was the great-grandson of Monica.</span></span></p><p><span style="background-color: white; color: #333333;"><span style="font-family: arial;"></span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #222222; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: left;">The dish first found its way to Goa in India through Portuguese explorers in the early 15th century, where it was adapted by the local community. </span><span style="background-color: white; color: #222222; text-align: left;">The story of the vindaloo curry is as piquant as its taste. While its origins are tied up with global conquest and appropriation by European colonists, the dish itself is a poster child for global integration, with ingredients and culinary cultures from three different continents coming together to create an exhilarating blend of flavours. </span></span></p><p><span style="background-color: white; color: #222222; font-family: Merriweather, serif; font-size: 18px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTapkGlLphhO2rNcs22q212SvwXQd7-bSjOaewQUZNJ1VdrLvRGDvK24FQnvM8KqUVMuc2BKIdo73dwNdqlMZgWAUdE0tD7CMhQtbYTzCe-eM7PSnPIrw-uCLN_6FvkWySHf_NKgdwXuW/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="732" data-original-width="1098" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTapkGlLphhO2rNcs22q212SvwXQd7-bSjOaewQUZNJ1VdrLvRGDvK24FQnvM8KqUVMuc2BKIdo73dwNdqlMZgWAUdE0tD7CMhQtbYTzCe-eM7PSnPIrw-uCLN_6FvkWySHf_NKgdwXuW/" width="320" /></a></div><br /><p><span style="font-family: arial;"><span style="background-color: white; color: #222222;">The vindaloo is a traditional recipe of the Catholic community of Goa, an Indian state on the country’s southwestern coast. </span></span><span style="background-color: white; color: #222222; font-family: arial; font-variant-caps: inherit; font-variant-ligatures: inherit;">Vindaloo is an adaptation of the Portugese dish "carne de vinho e alhos" (</span><i style="color: #222222; font-family: arial; font-variant-caps: inherit; font-variant-ligatures: inherit;">Ref: Lizzie Collingham in A tale of Cooks and Conquerors</i><span style="background-color: white; color: #222222; font-family: arial; font-variant-caps: inherit; font-variant-ligatures: inherit;">) shortened to vindaloo. Carne meaning beef, vinho meaning crisp white wine (vinegar) and alhos meaning garlic.</span></p><p><span style="color: #222222;"><span style="background-color: white; font-family: arial;">You can use the following recipe to prepare a "powerful" vindaloo paste:</span></span></p><p><span style="font-family: arial;"><span style="color: #222222;"><span style="background-color: white;">1</span></span><span face="source_sans_proregular, "Helvetica Neue", Arial, Helvetica, Geneva, sans-serif" style="background-color: #f3f3f3; color: #222222;">½ tsp cumin seeds<br />15-20 dried kashmiri chillies whole<br />1 tsp black mustard seeds<br />1 tsp fenugreek seeds<br />6 cloves<br />1 tsp cardamon seeds<br />2 in (5 cm) piece of cassia<br /></span><span face="source_sans_proregular, "Helvetica Neue", Arial, Helvetica, Geneva, sans-serif" style="background-color: #f3f3f3; color: #222222;">½ star anise<br /></span><span face="source_sans_proregular, "Helvetica Neue", Arial, Helvetica, Geneva, sans-serif" style="background-color: #f3f3f3; color: #222222;">6 tbsp cider vinegar<br />1 tsp fine salt<br />2 tsp date palm sugar</span></span></p><p><span face="source_sans_proregular, "Helvetica Neue", Arial, Helvetica, Geneva, sans-serif" style="background-color: #f3f3f3; color: #222222; font-family: arial;">Toast the spices (without the vinegar, salt and palm sugar) in a frying pan over a medium heat until fragrant, then grind. Transfer to a bowl, add the vinegar, salt and palm sugar. Mix to a stiff paste.<br />Use for seasoning your vindaloo dish. Enjoy. </span></p><p><span face="source_sans_proregular, "Helvetica Neue", Arial, Helvetica, Geneva, sans-serif" style="background-color: #f3f3f3; color: #222222; font-size: 18px;"><br /></span></p><p><br /></p><div data-v-5f84f54e="" style="background-color: white; border: 0px; box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div><p class="generic-article__body article-details-type--p content--p" data-v-11db5dab="" data-v-5f84f54e="" style="border: 0px; box-sizing: border-box; color: #222222; display: inline-block; font-family: Merriweather, serif; font-size: 1.28571rem; font-stretch: inherit; font-variant: inherit; line-height: 2.14286rem; margin: 0px 0px 1.42857rem; padding: 0px; vertical-align: baseline; width: 543px; word-break: break-word;"><br /></p></div><p><span style="background-color: white; color: #222222; font-family: Merriweather, serif; font-size: 18px;"><br /></span></p><div><br /></div>Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com0tag:blogger.com,1999:blog-268663719470956447.post-67206912544337822352014-08-15T18:05:00.000-07:002014-08-15T18:05:39.025-07:00How to keep octopus tender when cooking this delicacy.<h2>
<b>How to keep octopus tender when cooking this delicacy.</b></h2>
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<![endif]--><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Stories abound telling you how to
prepare your octopus so that you don’t finish with your octopus feeling like
rubber or worse still wasting this delicious and valuable seafood. One of our
friends in Queensland after two unsuccessful attempts to cook an octopus curry,
tried Madeleine Philippe’s recipe for Octopus Curry.”Eureka !”he said and his
octopus turned out very tender and he could enjoy his octopus curry with
friends. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSR2uJUABAOJNnfQrHJvOP8gVsw00ZGM0PbldAiyhK5drFajVOhZhBylT2fEIxMon45U3LBYj8o-RLCLuMuTRlQiVz-opkWucf_q11ua6k7LoGseNBRFSpm-m91yndGdE-KZbriQmpWG9F/s1600/cooked_octopus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSR2uJUABAOJNnfQrHJvOP8gVsw00ZGM0PbldAiyhK5drFajVOhZhBylT2fEIxMon45U3LBYj8o-RLCLuMuTRlQiVz-opkWucf_q11ua6k7LoGseNBRFSpm-m91yndGdE-KZbriQmpWG9F/s1600/cooked_octopus.jpg" height="182" width="320" /></a></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">So what did Madeleine do that made
the octopus tender. I went back to her recipe to double check and searched the
internet for tips from Greek, Italian and other cooks who have had a lifetime
of traditional methods to ensure that their octopus stayed tender.The Greeks
throw the octopus on hard surfaces until you can see the tentacles retract and
let go. They say that this traditional method ensures that your octopus will
cook and stay tender. The Spanish cook will dip it into boiling water three
times in separate pots, then cook it in a copper pot, only copper will do. An
Italian might cook it with two corks. The Japanese will rub it all over with
salt, or knead it with grated daikon, then slice the meat at different angles,
with varying strokes.</span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Others suggest that the octopus be
frozen for 2-3 days before cooking. The freezing would burst the collagen
layers within the octopus arms and in doing so, tenderise the octopus. Some
like the Spanish recommend the repeated dipping of the octopus into boiling
water to shock the muscles into action and create tears within the muscular
layers. Boiling within a pressure cooker under controlled conditions also does
the trick.</span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Madeleine Philippe prepared her
octopus in two steps. First, carefully remove the sac and beak. Then, clean the
octopus with white flour in your sink. The flour will absorb all the slime and
you can then wash your octopus in cold water. Her second step is to heat up a
thick bottom saucepan large enough to contain the octopus. Over high heat and when
the saucepan is hot, place the octopus in and move it around until the whole
octopus turns pink. It will release its own juice. She also sprinkled some
ground black pepper and ground cloves over the octopus. Continue for around 15-20
mins for a 1 kg octopus. Check the octopus with a sharp knife to ensure that it
is tender before you turn off the heat. This normally does the trick through
shocking the octopus muscles into action.</span></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Bon Appétit. Go to Recipes from Mauritius
for Octopus recipes at <span style="background-color: white;"><a href="http://www.caripoule.net/">www.caripoule.net</a></span>
</span></div>
<br />
<br />Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com3tag:blogger.com,1999:blog-268663719470956447.post-86533706480856959882014-05-06T23:56:00.002-07:002014-05-06T23:57:08.545-07:00Passion for Mauritian Cuisine-Extract from book "Passion for Mauritian Cuisine" under preparation<br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU" style="mso-ansi-language: EN-AU;"><span style="font-family: Calibri;">Passion for Mauritian Cuisine<o:p></o:p></span></span></b></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><span style="font-family: Calibri;">When
someone cooks with an incredible passion like an artist, to combine the meats, sea
foods, vegetables, herbs, spices, oils and other ingredients, into a palette that
delights the senses and transports your tastebuds into a culinary adventure,
you have to appreciate the skills and love that contributed to your delight
at the dining table.<o:p></o:p></span></span></div>
<br />
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>I am one of the lucky ones to have not only
met such persons, but also to have had such persons in my life. In my youth, I
can still see my grandmother slave away in the outdoor kitchen over a charcoal
fire. She made the most wonderful dishes from very simple ingredients and kept
everybody happy and well fed. My father was also a good cook who prepared flavoursome
dishes from very little. I can also remember my mother preparing prawn
rougaille on rice for my breakfast before I left for work.<o:p></o:p></span></span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><span style="font-family: Calibri;">When I <span style="mso-spacerun: yes;"> </span>married the love of my life Madeleine Philippe,
who unfortunately left us in February 2011, I had absolutely no idea of
cooking. I could not even cook an egg. Mind you, I enjoyed good foods then and
would gravitate towards good Mauritian cuisine. Madeleine’s cooking was out of
this world. She had a passion for Mauritian cuisine and acquired much from the
family love of cooking, friends who would share techniques and skills, chefs
from such establishments like Rio Restaurant in Curepipe. Madeleine had no
hesitation to walk into the restaurant’s kitchen and discuss techniques with
the chef. Our dining table always had room for last minute guests and Madeleine
would turn dinner for four into dinner for eight in no time at all.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfl-1DKkjjk9s8z3TJ6peOXHj0vtmbAqD9z_pjnKv7acBOhNF81N3zJN8mgN9KoM0jZyv4Haa3SJcmJd9db06cw6oEaUom8pYlrHYP4mxQ6zzDahPSuete_GkRMkx7TXzI6wDGtOulh6L/s1600/madshrekbrush.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfl-1DKkjjk9s8z3TJ6peOXHj0vtmbAqD9z_pjnKv7acBOhNF81N3zJN8mgN9KoM0jZyv4Haa3SJcmJd9db06cw6oEaUom8pYlrHYP4mxQ6zzDahPSuete_GkRMkx7TXzI6wDGtOulh6L/s1600/madshrekbrush.png" height="320" width="224" /></a></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><span style="font-family: Calibri;"><o:p></o:p></span></span> </div>
<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><span style="font-family: Calibri;">In 1982,
Madeleine and I were in Mildura and friends were always asking for copies of
recipes from Madeleine’s cooking. The idea of writing a book on Mauritian
Cuisine was born. We wrote together our first recipe. It was the recipe for the
famous Mauritian “Rougaille Saucisses”. That is, sausages cooked in a spicy
tomato sauce. However, the book was never published, we had just migrated to
Australia and were starting life anew in our new country of adoption. Financial
limitations stopped us from proceeding further.<o:p></o:p></span></span><br />
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><span style="font-family: Calibri;">Nevertheless,
I took a close interest in Mauritian Cuisine and in 1994, Madeleine and I
established the first web site promoting Mauritius, with recipes forming an
integral component of the “Mauritius Australia Connection” web portal. Today,
our web site receives in excess of 4000 page visits daily. The “Recipes from
Mauritius” by Madeleine Philippe web site is now the most popular and Google
No. 1 site on Mauritian cuisine. <o:p></o:p></span></span></div>
<br />
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><span style="font-family: Calibri;">The
combination of Madeleine’s expertise on Mauritian cuisine and my engineering
approach was the perfect arrangement. We together developed a very user
friendly format that presented lovers of Mauritian cuisine with recipes that
are easy to prepare with very good results. Unfortunately, Madeleine left us in
February 2011 after battling breast and ovarian cancers for five years. I
promised myself that a book promoting her passion for Mauritian cuisine will be
written, to lodge into history her contribution towards this wonderful cuisine
of ours. <o:p></o:p></span></span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><span style="font-family: Calibri;">An
incredible thing happened to me after Madeleine’s passing. It was like her
passion and love of Mauritian cuisine had been passed on to me. Our long term
involvement in working out the best recipes for the various Mauritian dishes,
led to both of us acting like one entity. Today, it’s like Madeleine is still
alive in me and guiding me in the preparation of the many Mauritian dishes that
we enjoyed eating and preparing together. The truth is that she is very much
present in me. Part of me died when she left us, but much of her is still very much
alive in me. She passed on to me the responsibility to carry on the promotion
of Mauritian cuisine. The “Recipes from Mauritius” web site is still very much active
with thousands of persons worldwide seeing Madeleine daily through her recipes.
She is still very much present among us. New recipes are added regularly, with
Madeleine’s special touch for flavour and nourishment. I used the word
nourishment, as I am more than convinced that Madeleine’s healthy cooking
contributed to her keeping cancer at bay until very much later in life.
Madeleine’s mum, aunties and cousin were all victims of either breast or
ovarian cancer in their mid 40’s or 50’s.<o:p></o:p></span></span></div>
Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com1tag:blogger.com,1999:blog-268663719470956447.post-71949021662312571942013-10-19T17:23:00.002-07:002013-10-19T17:23:29.176-07:00Smoked pork - Porc Boucané<br />
<br />
Everyone loves smoked pork that is very popular for rougailles and stewing vegetables with. The Porc Boucané from Reunion Island is very popular worldwide, especially among the Mauritian expatriate community.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vrln79ZypExekMihj_ebRo39jyXTXJ00EJDax_xrl7EjmIqLQB_vyoKEWH5znxbnZWEFem3Ovxg_SqmdqIMk8N5XHrimz3M291polZ_jUqZ7ZGm3hKRffMhJwjNT6o9w6FClxq-zp30N/s1600/porc+boucane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vrln79ZypExekMihj_ebRo39jyXTXJ00EJDax_xrl7EjmIqLQB_vyoKEWH5znxbnZWEFem3Ovxg_SqmdqIMk8N5XHrimz3M291polZ_jUqZ7ZGm3hKRffMhJwjNT6o9w6FClxq-zp30N/s640/porc+boucane.jpg" width="640" /></a></div>
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You can normally obtain same from your local Deli shop. The Italians and Greeks are very fond of this smoked pork. The origin of the name stems from Old French whereby the term Boucan was used for the wooden hut within which meat and other products were smoked. Sometimes, the meat is salted and cured with various spices and herbs prior to the smoking process.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WbdHTVhyD64p0NXDxKnduitO5H-PSmTJL8qHnh4M4dZEdQKyJZe8VOgZvwQiiWRsRNQyv2joFQR0KcqkCDr8dbsYKL4w1_KS02ryJC1EWzGcb0a0VgWH5CO1v7Ist-GtbLyqpupgxMaf/s1600/porc+sale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WbdHTVhyD64p0NXDxKnduitO5H-PSmTJL8qHnh4M4dZEdQKyJZe8VOgZvwQiiWRsRNQyv2joFQR0KcqkCDr8dbsYKL4w1_KS02ryJC1EWzGcb0a0VgWH5CO1v7Ist-GtbLyqpupgxMaf/s400/porc+sale.jpg" width="400" /></a></div>
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Smoked pork or Porc boucané has been imparted with this very distinctive flavour and taste, through the smoking process. Incorporating this smoked pork in a rougaille is the number one combination. Once tasted, you will always crave for this dish.</div>
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If you cannot buy this smoked pork from your local delicatessen, you can always make it yourself and smoke same in your BBQ (it needs a cover to do the smoking). </div>
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I will detail the recipe for salting and spice curing the pork prior to smoking, on our Recipes from Mauritius web site at <a href="http://ile-maurice.tripod.com/">http://ile-maurice.tripod.com</a> </div>
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Meanwhile, Bon Appetit.</div>
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Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com3tag:blogger.com,1999:blog-268663719470956447.post-1238671326230889442013-06-05T05:22:00.002-07:002013-06-05T05:22:29.278-07:00<h2>
<b><span class="userContent">Origin of the Mauritian word "Chatini"</span></b></h2>
<b><span class="userContent"><span class="userContent">Many people believe chutneys to be an English
invention. In fact, the dish originates from Northern India and England,
as many people erroneously believe. Indeed, the word 'chutney' itself
is a corrupt<span class="text_exposed_show">ion of the Indian chatni.
It's derived from he word chatna which literally means 'to lick' and
represents the lip-smacking sound made on eating something tasty (such
as a chutney is meant to be).</span></span></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2hMKBmq2y4mV5OT-ptXWmnwClypC7xR5GuPLqca-VgNmU5qjkJtwZA2a2nFr75Jai68iQ8mzVlAUfQZwmg6szIr7IJQ-MZeHTseTwDxoGG2Mfmo0YBi-H0ba6fKxNmUzmB18MM9AuPge/s1600/P1080071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2hMKBmq2y4mV5OT-ptXWmnwClypC7xR5GuPLqca-VgNmU5qjkJtwZA2a2nFr75Jai68iQ8mzVlAUfQZwmg6szIr7IJQ-MZeHTseTwDxoGG2Mfmo0YBi-H0ba6fKxNmUzmB18MM9AuPge/s320/P1080071.JPG" width="320" /></a></div>
<b><span class="userContent"><span class="userContent"><span class="text_exposed_show"> </span></span></span></b><b><span class="userContent"><span class="userContent"><span class="text_exposed_show"><span class="userContent"><span class="text_exposed_show">Typically, the
original Indian chatni is made from a mix of uncooked fruit (such as
mangoes, apples, bananas etc), green chillies, green herbs and spices,
an acid base such as vinegar or tamarind juice and sometimes sugar
ground together to make a paste. Indian chatnis are fresh and intended
to be consumed soon after they are made.<br /> <br /> This basic chatni
recipe was brought back to Britain during the 18th Century where it was
adapted as a way of preserving the surpluses resulting from the autumn
harvest of fruit and vegetables. As a result the original recipes were
adapted to become more of a spicy preserve or condiment where the fruit
or vegetables could be preserved over winter by cooking in vinegar and
sugar and flavoured with spices before being bottle.</span></span></span></span></span></b><br />
<b><span class="userContent"><span class="userContent"><span class="text_exposed_show"><span class="userContent"><span class="text_exposed_show"> </span></span></span></span> </span></b>Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com1tag:blogger.com,1999:blog-268663719470956447.post-84480671296706194702013-04-24T02:20:00.000-07:002013-04-24T02:53:46.121-07:00Enjoying Mauritian beef and potato curry with faratas in Belfast<br />
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<span style="font-size: 12pt;">I stayed with Northern Irish friends Liz and Norman
Coates in Belfast during my recent holidays in Europe. Norman being keen on the
spicy side of Mauritian cuisine talked me into showing him the preparation of a
beef and potato curry to be eaten with faratas.</span></div>
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<span lang="EN-AU" style="font-size: 12pt;">We shared the curry and faratas with Liz’s mum who is in
her 80’s but more like in her early 70’s. They (Coates and Chapman) had never
tasted this very popular Mauritian food and liked it so much that they had
multiple serves. Norman told me that this was something that he will cook
again.<o:p></o:p></span></div>
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<span lang="EN-AU" style="font-size: 12pt;">Mauritian foods are very much appreciated by people from
all over the world. I have been told by the owner of the Jasmin Indian
Restaurant in Adelaide that Mauritian curries are very much more subtle that
the traditional Indian curry. This is very true as there has been a convergence
of the multicultural cuisines in Mauritius for some two centuries, leading to
Mauritian curries being more acceptable to the uninitiated curry eaters.<o:p></o:p></span></div>
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<span lang="EN-AU" style="font-size: 12pt;">You can find Madeleine Philippe’s Mauritian recipes at <a href="http://ile-maurice.tripod.com/"><span style="color: white;">http://ile-maurice.tripod.com</span></a></span></div>
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<span lang="EN-AU" style="font-size: 12pt;">I have also started with the compilation of Madeleine’s
passion about Mauritian cuisine into the “Taste of Mauritius” book. This book
will pass on to you very much of Madeleine’s concept of what Mauritian Cuisine
is all about and how best to enjoy and share this wonderful cuisine with loved
ones and others. I will keep you posted on this with regular updates, including
excerpts from the book.</span><br />
<span lang="EN-AU" style="font-size: 12pt;"><br /></span>
<span style="font-size: 12pt;">I regularly receive emails about Madeleine and her surviving
passion for Mauritian Cuisine, with many telling me that she lives on through
her cuisine and very popular recipes.</span><br />
<span style="font-size: 12pt;"><br /></span>
<span style="font-size: 12pt;">Quote from a recent email that I received: “I am a British
born Mauritian, living in Ascot, Berkshire, England. I have often looked up
Mauritian recipes on Madeleine’s web site and have not done so for a long time.
I was very sad to read of your loss, but wanted you to know that these numerous
recipes encouraged me to try cooking new things and it’s such a lovely and well
written website. </span><br />
<span style="font-size: 12pt;"><br /></span>
<span style="font-size: 12pt;">I hope you find some comfort in knowing how your lovely
wife’s passion for Mauritian Cuisine lives on and still gives great pleasure to
many people. Especially my elderly Mauritian parents who are amazed at their
British born, daughter’s cooking abilities.”</span></div>
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<span lang="EN-AU" style="font-size: 12pt;"><span lang="EN-AU" style="font-size: 12pt;">Bon Appetit</span></span></div>
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Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com2tag:blogger.com,1999:blog-268663719470956447.post-38496960487929964932012-11-14T23:13:00.000-08:002012-11-14T23:29:57.780-08:00<b>Mauritian style fried noodles in Springvale</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nfWUmgMC0Du_O2ZuwYcjjaSNs-x9aN-h-DE2jdu5eoPFQO2eNN0oq6B9e9DR4GM5Qp-I7I3_lsEsL3PYxroQQB618tZHPqk-NFJU1gyIDh9FfOwq9WRiQaBjMnwCPD8udVHfKPiK5DhL/s1600/IMG_0198crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nfWUmgMC0Du_O2ZuwYcjjaSNs-x9aN-h-DE2jdu5eoPFQO2eNN0oq6B9e9DR4GM5Qp-I7I3_lsEsL3PYxroQQB618tZHPqk-NFJU1gyIDh9FfOwq9WRiQaBjMnwCPD8udVHfKPiK5DhL/s320/IMG_0198crop.jpg" width="320" /></a></div>
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<b>Letting you know a little known secret.</b></div>
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<b>Want to eat a mines frire Mauricien!!!!</b></div>
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<b>You can have one on the menu at Hoa Tran Vietnamese and Chinese Restaurant in Springvale, Melbourne. The restaurant is located behind the new complex in Buckingham Avenue. Taste very nice and a huge serving. Listed No 180 on the menu.</b></div>
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Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com0tag:blogger.com,1999:blog-268663719470956447.post-5026080643727915952012-10-26T14:38:00.000-07:002012-10-26T14:38:24.690-07:00<b>Springvale Pork Rolls - Good value for money & absolutely delicious</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVmR6F45t30cIQUlpO77VQFcTjnwfSVi61ge5FrPcGBNY4vgyj_z9k2nfXruSNm5Xt1JxNKipUsWcIEAdFmgYPSfnjZ860X7PMatUFqB4YuO8fb8gArVmhACPVHmgaqESZbkgam2GgQUz/s1600/IMG_0191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVmR6F45t30cIQUlpO77VQFcTjnwfSVi61ge5FrPcGBNY4vgyj_z9k2nfXruSNm5Xt1JxNKipUsWcIEAdFmgYPSfnjZ860X7PMatUFqB4YuO8fb8gArVmhACPVHmgaqESZbkgam2GgQUz/s320/IMG_0191.JPG" width="320" /></a></div>
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The Vietnamese pork rolls have had a chequered history. The spates of poisoning in the past arising from the consumption of these rolls created much publicity. Since then, the Greater Dandenong Council have increased vigilance of food safety and undertaken compulsory food handling programs in Springvale. These pork rolls are now much better both in quality and value for money.<br />
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At any point in time, especially during lunch time one has to join a queue before being served. I have personally enjoyed those delicious pork rolls on many occasions and can tell you that they are very nice and somewhat addictive.<br />
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You have multiple choices about the goodness that you can include. Chopped red chillies can also be added and if you overdo the chillies, it will give you a real thump. Real value for money at $4.00 each & really convenient for a quick bite on the run. Enjoy.Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com1tag:blogger.com,1999:blog-268663719470956447.post-10037674749482973182012-06-02T01:43:00.001-07:002012-06-02T01:43:20.843-07:00<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmg3pCaOG9wunKAv8heLflUSMC5XKMKOY78LZbXLhsTOoaq4gdqbuaDPVrjHNWq0Jz7a8YplYaV5kd9CLsGpiVcqj42t_02zmmXzA-b7sYLkpKvNt-T6KMNa74x80SonT-jodtmpr2xIVV/s1600/P1030081.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmg3pCaOG9wunKAv8heLflUSMC5XKMKOY78LZbXLhsTOoaq4gdqbuaDPVrjHNWq0Jz7a8YplYaV5kd9CLsGpiVcqj42t_02zmmXzA-b7sYLkpKvNt-T6KMNa74x80SonT-jodtmpr2xIVV/s320/P1030081.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Original Puits d"Amour Cake</td></tr>
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<span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">Original Puits d'Amour Cakes</span></div>
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<span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">The first recipe of the Puits d’Amour was from Vincent
De La Chapelle in his 18<sup>th</sup> century cookbook “Modern Cook” in 1735.
The original puits d’amour consisted of a vol au vent in puff pastry filled with
red fruit jelly.</span></div>
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<span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">King Louis XV served these puits d’amour cakes that
allegedly represented “the real puits d’amour” (well of love) during his
intimate dinners with favourite guests. This erotic representation caused a
scandal and to ease off the situation, the red jelly was replaced with cr</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">è</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">me p</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">â</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">tissi</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">è</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">re
to make the cake more acceptable. This cr</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">è</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">me p</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">â</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">tissi</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">è</span><span lang="EN-AU" style="font-size: 12pt; line-height: 115%;">re also has a caramelised topping.</span></div>
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<span lang="EN-AU" style="font-size: 12pt; font-weight: normal;">These days many variants of
the puits d’amour cake exist. The most famous being the one produced by the </span><span style="font-size: 12pt; font-weight: normal;">STOHRER - PÂTISSIER TRAITEUR in rue Montorgueil 75002 Paris.</span></div>Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com2tag:blogger.com,1999:blog-268663719470956447.post-27176331245524068512012-01-12T00:16:00.000-08:002012-01-12T00:23:29.469-08:00Daube de boeuf avec pommes de terre<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6vOp6EsFZZJVWX90Z7p5y6fjk3afabIxLKL0XpqjEPnRVSgo2NZQO4NMI_1dyIEGHVOtkT-xHksuRmfUMalVY-LKv9Gj__ybzeRIpqh5RX3N4GYU4jFL429UKfmhyIgPvzBt35EemcmB/s1600/P1040930.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6vOp6EsFZZJVWX90Z7p5y6fjk3afabIxLKL0XpqjEPnRVSgo2NZQO4NMI_1dyIEGHVOtkT-xHksuRmfUMalVY-LKv9Gj__ybzeRIpqh5RX3N4GYU4jFL429UKfmhyIgPvzBt35EemcmB/s320/P1040930.JPG" width="320" /></a><br />
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<br />
<div class="MsoNormal" style="background: none repeat scroll 0% 0% rgb(0, 0, 0); color: white; font-family: Arial,Helvetica,sans-serif; margin-bottom: 18pt;"><b><span style="font-size: small;">This very popular Mauritian dish originated from the classic Daube de Provence in France. French settlers in Mauritius brought this very delicious dish with them. Over time this has been adapted for use almost exclusively over rice, though in Provence this dish is also served on occasions with rice or mashed potatoes. The Provence version contains an assortment of vegetables that turns the dish into a complete meal by itself.</span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><u><b><span style="background-color: black; color: white; font-size: small;"> </span></b></u></div><div style="background-color: black; color: white; font-family: Arial,Helvetica,sans-serif;"><b><span style="background-color: black; font-size: small;">This Mauritian version has the potatoes cooked with the beef. It is prepared as per the original recipe in that the cubed beef is allowed to marinate in dry sherry, crushed garlic, chopped parsley and finely chopped onions. The Mauritian touch is that the sauce is enriched with finely crushed tomatoes and the red wine added during the later stages. The beef cubes are also partly precooked with crushed garlic and finely chopped onions. The cubed potatoes are added to the simmering sauce just before the beef is thoroughly cooked in, so that the cubed potatoes are thoroughly cooked with the beef cubes.In Mauritius, this dish is cooked in the normal casserole whereby in Provence, it is traditionally cooked in a special pot called a </span><span style="font-size: small;"><i>daubière. </i></span><span style="background-color: black; font-size: small;"> </span></b></div><div style="background-color: black; color: white; font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: small;"><br />
</span></b></div><div style="background-color: black; color: white; font-family: Arial,Helvetica,sans-serif;"><b><span style="background-color: black; font-size: small;">This dish is steeped in traditions. In the </span><span style="font-size: small;">Camargue</span><span style="background-color: black; font-size: small;"> and </span><span style="font-size: small;">Béarn</span><span style="background-color: black; font-size: small;"> area of France, </span><span style="font-size: small;">bulls</span><span style="background-color: black; font-size: small;"> killed in </span><span style="font-size: small;">bullfighting</span><span style="background-color: black; font-size: small;"> </span><span style="font-size: small;">festivals</span><span style="background-color: black; font-size: small;"> are often used for the daube.This old recipe is unfortunately not so popular these days because, most people are not fully aware of the need to marinate the beef before it can develop the aromatic flavours of the dry sherry, onions, garlic and herbs used. Fast cuisine is not necessarily conducive to good Mauritian French cuisine.</span></b></div><div class="separator" style="background-color: black; clear: both; color: white; font-family: Arial,Helvetica,sans-serif; text-align: center;"><b><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6vOp6EsFZZJVWX90Z7p5y6fjk3afabIxLKL0XpqjEPnRVSgo2NZQO4NMI_1dyIEGHVOtkT-xHksuRmfUMalVY-LKv9Gj__ybzeRIpqh5RX3N4GYU4jFL429UKfmhyIgPvzBt35EemcmB/s1600/P1040930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></span></b></div><div style="background-color: black; color: white; font-family: Arial,Helvetica,sans-serif;"><b><span style="background-color: black; font-size: small;">Try this dish. You’ll find it very rewarding.</span></b></div>Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com2tag:blogger.com,1999:blog-268663719470956447.post-30399839569716569122011-07-22T03:29:00.000-07:002011-07-22T03:29:17.384-07:00Mauritian Foods in Dandenong, Vic, Australia<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SoT_bKXpgHFHkLTLZsxIpn_Uwal1pGKpHRPFIVtC6bxf23b1oqbgLbV99rK4-3U-FJMff1SF6e3EKM6-4Bn9-XciD22n3suxD_eWuNpG17x95cdLtjsGR9NUSHJNedxr1-Mi14lZmfco/s1600/IMG_0051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SoT_bKXpgHFHkLTLZsxIpn_Uwal1pGKpHRPFIVtC6bxf23b1oqbgLbV99rK4-3U-FJMff1SF6e3EKM6-4Bn9-XciD22n3suxD_eWuNpG17x95cdLtjsGR9NUSHJNedxr1-Mi14lZmfco/s320/IMG_0051.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Coriander Cafe, Hub Arcade, Walker Street, Dandenong (near Dandenong Plaza), Vic, Australia</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPLBBd9vHK3HeY_sgL1QltB1VptncxQxQsw4zMtW0al2vD96LbwpmLy26EPE_Tqg1D9fHA9hiCxqMyevrvy97tk5Qlbm7ZY70VDHcTVLct9iQcCU4GtbDM278CpfYh0lulg35RbVJsBcW/s1600/IMG_0049crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPLBBd9vHK3HeY_sgL1QltB1VptncxQxQsw4zMtW0al2vD96LbwpmLy26EPE_Tqg1D9fHA9hiCxqMyevrvy97tk5Qlbm7ZY70VDHcTVLct9iQcCU4GtbDM278CpfYh0lulg35RbVJsBcW/s1600/IMG_0049crop.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPLBBd9vHK3HeY_sgL1QltB1VptncxQxQsw4zMtW0al2vD96LbwpmLy26EPE_Tqg1D9fHA9hiCxqMyevrvy97tk5Qlbm7ZY70VDHcTVLct9iQcCU4GtbDM278CpfYh0lulg35RbVJsBcW/s320/IMG_0049crop.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">66 Hemmings Street, Dandenong, Vic, Australia</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SoT_bKXpgHFHkLTLZsxIpn_Uwal1pGKpHRPFIVtC6bxf23b1oqbgLbV99rK4-3U-FJMff1SF6e3EKM6-4Bn9-XciD22n3suxD_eWuNpG17x95cdLtjsGR9NUSHJNedxr1-Mi14lZmfco/s1600/IMG_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Mauritian dishes, including dal pouris and faratas can be purchased from Mauritian Food at 66 Hemmings Street in Dandenong. They also sell other Mauritian goodies such as achards and crushed chillies. This shop is run by the very popular Dario Lahausse.<br />
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Similarly, Nitin Patrichot runs the Green Coriander Cafe in the Walker Street Hub Arcade in Dandenong (near Dandenong Plaza), where you can also purchase a variety of Mauritian dishes such as vindaye ourite plus other Mauritian goodies. The latter establishment also has a very nice restaurant setting where you can enjoy these Mauritian dishes.<br />
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Their Mauritian foods will bring to you this special Mauritian taste. Next time you want to enjoy Mauritian foods at home without the trouble to cook, just drop in and order some takeaways. Their prices are reasonable. In order to keep them going and offer more Mauritian foods at very competitive prices, drop in and support them. Tell them that you read about their establishments from the Mauritius Australia Connection-Caripoule Mauritian Food Blog and they may give you a discount.<br />
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Bon Appetit.Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com2tag:blogger.com,1999:blog-268663719470956447.post-58482398174598291872011-07-16T20:32:00.000-07:002011-07-17T09:24:37.267-07:00Influence of Italian Cuisine in Mauritius - Lasagna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QryqgPt4c-zW8i40MwLQpP9L7klM2-MRxmfovMOwayvazI3Qhcl1ZdWDpX2S871icTFCGnN80U9a7tg8YcvSxmD5knQsPfsg4zutnr5Hb4rMzOARTJSTHvwUyWzwJQJeartF38QREyAK/s1600/lasagnamau.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QryqgPt4c-zW8i40MwLQpP9L7klM2-MRxmfovMOwayvazI3Qhcl1ZdWDpX2S871icTFCGnN80U9a7tg8YcvSxmD5knQsPfsg4zutnr5Hb4rMzOARTJSTHvwUyWzwJQJeartF38QREyAK/s320/lasagnamau.jpg" width="320" /></a></div>Mauritian Cuisine has been well and truly an international cuisine since the times of settlement in Mauritius. It has undergone a subtle blending and "raprochement" between its component cuisine cultures. For example, its curries are definitely less spicy pungent than the Indian ones. I remember talking to the Jasmin Restaurant owner in Adelaide many years ago. He was looking for a Mauritian Chef & I asked him why. He responded by saying that the Mauritian Indian Cuisine is more accepted by Europeans because of its subtle blend of Creole & Indian cuisines in its curries. Namely, the use of tomato rougaille influenced style sauce in its curries.<br />
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Italian families did in fact settle in Mauritius. Family names such as Luciani, Cavallo & Cimiotti have Italian connections. The current baby boomers' generation remembers well the famous "Plat de Macaroni" that used to be the special treat for special occasions like the New Year. In Mauritius today, Italian restaurants such as Luigi's Italian Pizzeria & Pasta Bar in Grand Baie are very popular. <br />
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The lasagna cooked by Mauritians now includes the incorporation of chilli and other herbs into the sauce to give it that special Mauritian Creole flavour. Traditionally, in Northern Italy, the lasagna includes the use of a Bechamel sauce to finish off the lasagna whilst in Southern Italy only a tomato sauce is used with greater use of cheeses like the mozzarella cheese. Another theory is that the name lasagna for the lasagna dish originated from Greece,comes from the Greek <i>λάσανα</i> (<i>lasana</i>) or <i>λάσανον</i> (<i>lasanon</i>) meaning "trivet or stand for a pot". In fact, a Greek colleague of mine told me that the Greek lasagna does not use a Bechamel sauce, in line with the Southern Italian preference. In fact, Southern Italy was part of Greece in ancient history and that would explain the non use of the Bechamel sauce in the Greek lasagna..<br />
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Anyhow, you can enjoy this lasagna by trying the recipe at http://ile-maurice.tripod.com/lasagnamau.htmClancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com0tag:blogger.com,1999:blog-268663719470956447.post-71002515888112015182011-07-05T03:40:00.000-07:002011-07-05T03:40:52.801-07:00Garlic Cream Prawns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb86Z-Q5bi0ZNBidvwBheYzP6vF-ZnWPw2TMmyzA_AvX6dRkLTV7fqt3VdqdAkX7nXp2rIwdjBehWp9-SVJlLnWcVvFwWMAvv0q7BvcHgA3bHsr0YR55DP1UHtW0XXoJSFcu916hA1iNm/s1600/garpracream.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb86Z-Q5bi0ZNBidvwBheYzP6vF-ZnWPw2TMmyzA_AvX6dRkLTV7fqt3VdqdAkX7nXp2rIwdjBehWp9-SVJlLnWcVvFwWMAvv0q7BvcHgA3bHsr0YR55DP1UHtW0XXoJSFcu916hA1iNm/s320/garpracream.jpg" width="320" /></a></div><!--StyleSheet Link--><!--StyleSheet Link--><!--StyleSheet Link--> <span style="color: red;"><em><strong>Garlic Cream Prawns</strong></em></span><br />
<!--StyleSheet Link--><!--StyleSheet Link--><!--StyleSheet Link--> <br />
<div align="left" style="width: 313px;"><span class="style66" style="font-size: small;"> <span class="style70"> Ingredients:</span></span></div><ol><li> <div align="left"><span style="font-size: small;">500 grams shelled prawns <br />
uncooked</span></div></li>
<li> <div align="left"><span style="font-size: small;">3 tablespoons crushed garlic</span></div></li>
<li> <div align="left"><span class="style15" style="font-size: small;">3 tablespoons butter</span></div></li>
<li> <div align="left"><span style="font-size: small;">2 cups of cooked rice</span></div></li>
<li> <div align="left"><span style="font-size: small;">250 mm thickened cream</span></div></li>
<li> <div align="left"><span style="font-size: small;">2 tablespoons basil leaves</span></div></li>
<li> <div align="left"><span style="font-size: small;">salt and pepper to taste</span></div></li>
</ol><!--StyleSheet Link--><!--StyleSheet Link--><!--StyleSheet Link--> <div align="left"><span style="font-size: small;"><span class="style15">Method:</span></span></div><ol><li> <div align="left">Cook the rice so that it is fluffy and separated.</div></li>
<li> <div align="left">Devein the prawns, wash and set aside on kitchen paper so that all moisture is absorbed.</div></li>
<li> <div align="left">Heat the butter over medium low setting in a non stick saucepan that is large enough to contain the prawns and cream. Add the prawns and stir fry until just cooked. Be careful not to overcook and damage the prawns. Stir in the crushed garlic and gently mix with the prawns. When the garlic is just starting to brown, pour in the cream and mix with the prawns. Increase the heat so that the cream starts to simmer vigorously. Keep watch and stir at intervals to prevent the sauce from burning and sticking to the pan. Allow to simmer until the cream thickens to a semi liquid consistency as shown in the photo. Be careful not to overcook. Rather undercook to be on the safe side.</div></li>
<li> <div align="left">Mean<span class="style80">while, divide the rice into 2 or 4 portions, depending upon whether you serve this as an entrée or main course. Place in suitably sized cup or bowl. Gently compact the rice so that when the cup or bowl is turned upside down on a plate, the rice sticks together. Place the rice on the plate as shown and remove cup or bowl leaving a small rice mound.</span></div></li>
<li> <div align="left">Remove the prawns in the creamy garlic sauce from the stove when ready.<span class="style80"> Carefully place the prawns individually on the plates besides the rice mound. Arrange delicately and gently spoon the creamy garlic sauce onto the prawns and partly over the top of the rice. Decorate with the chopped or whole basil leaves to your preference.</span></div></li>
<li> <div align="left">Enjoy with a dry or sweet white wine.</div></li>
</ol> Visit http://ile-maurice.tripod.com for more recipesClancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com0tag:blogger.com,1999:blog-268663719470956447.post-12117517658047211392011-06-21T04:21:00.000-07:002011-07-06T03:27:06.383-07:00Delights of Springvale - Tan Lac Vien<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGvetMFXImfQtQLJud3apiClR2I0O4pwNkleareiZiAcW5hEcVte3g0s_t5zEvKIfHlnHjsj1pGVzhVs1S3YuECIqLBQNyDbhJEJPTdrC83Gbt3ARiU2od-BynI-50vRFY8FgsUbodi19/s1600/IMG_0015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGvetMFXImfQtQLJud3apiClR2I0O4pwNkleareiZiAcW5hEcVte3g0s_t5zEvKIfHlnHjsj1pGVzhVs1S3YuECIqLBQNyDbhJEJPTdrC83Gbt3ARiU2od-BynI-50vRFY8FgsUbodi19/s320/IMG_0015.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0iCWIyJgjBUX0own6TLsKyBFs1acl3lI08_SGxaYfgdFsd8TrqAovkcdhVcxblhAROGmkyBBDPRhpJ73hc2q1Xbv9jIJvZZ7qMLNApgqBtfStz2Mp56kdW7mF7ApVDbkIFYsAG-n0QLwJ/s1600/IMG_0021.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0iCWIyJgjBUX0own6TLsKyBFs1acl3lI08_SGxaYfgdFsd8TrqAovkcdhVcxblhAROGmkyBBDPRhpJ73hc2q1Xbv9jIJvZZ7qMLNApgqBtfStz2Mp56kdW7mF7ApVDbkIFYsAG-n0QLwJ/s320/IMG_0021.JPG" width="320" /></a><br />
Tan Lac Vien Restaurant must be one of the best kept secrets of Springvale. This is a place where you get good foods at very reasonable prices. They were recommended in the Age Cheap Eats 2010.<br />
<br />
The range of dishes will satisfy all palates with very quick turn around service. Some of their Must Tries are the Sesame Prawns, Cocktail Springrolls, Pipis with XO Sauce and their Spicy Soft Shell Crab.<br />
<br />
It is located at 2/310 Springvale Road, Springvale, with plenty of parking next door.<br />
<br />
The service is excellent within a spacious setting. Pay them a visit and you will go back for more. Why not combine shopping in Springvale with lunch at Tan Lac. The place is perfect for entertaining your friends without breaking the bank.<br />
<br />
Visit the place when you have the opportunity & give us your feedback. Next time, I will let you know where you can get Mauritian Fried Noodles in Springvale.Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com0tag:blogger.com,1999:blog-268663719470956447.post-58050453651221224712011-06-13T20:58:00.000-07:002011-06-13T20:58:42.013-07:00Yum Cha - One of the joys of Chinese Cuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkA-3UsevhT325u_6acpdTKkHtBddTMjxU0GQjCKBtokkRTMboysqhXuMNpxUwhKaZrhkeFZdvzt-igFC-mzcBpi-jRj6-slAJEeEYTKjUm0nCLJ7JKWH84I0jNecx5G8EvPpcXT-FjZW/s1600/IMG_0013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkA-3UsevhT325u_6acpdTKkHtBddTMjxU0GQjCKBtokkRTMboysqhXuMNpxUwhKaZrhkeFZdvzt-igFC-mzcBpi-jRj6-slAJEeEYTKjUm0nCLJ7JKWH84I0jNecx5G8EvPpcXT-FjZW/s320/IMG_0013.JPG" width="320" /></a></div>I was passing through the Fountain Gate shopping centre in Narre Warren, Melbourne after seeing the doctor for a check up, when I saw the Golden Orient Chinese Restaurant advertising their Yum Cha. I was a bit peckish and said for once, why not have Yum Cha for lunch.<br />
<br />
Well, was I not pleasantly surprised to eat the most delicious Yum Cha I have ever come across. I am reasonably well versed on Yum Cha having a special interest in Chinese cuisine. <br />
<br />
I had mostly prawn dim sums. Dumplings, bean curd rolls, deep fried prawn filled giant dumplings.. The texture was a combination of crispiness, velvet soft pastry and moist prawn fillings. I can tell you that their dim sums would be among the best that money can buy.<br />
<br />
<br />
When you are in the vicinity of the Fountain Gate Shopping Centre, I can without hesitation recommend that you drop in. The dim sums cost about $ 5.50 for three large size dim sums. Very good price for the top quality food that you will really enjoy. They also do take away and their menu is very comprehensive. They are located at 8 Brechin Drive, Narre Warren, Vic 3805 <br />
<br />
Give us your feedback if you do drop in. I definitely would pay them a visit again.Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com1tag:blogger.com,1999:blog-268663719470956447.post-10027169125800128992011-06-10T18:51:00.000-07:002011-06-10T18:51:42.361-07:00Tropical Carbonara with Prawns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiny3JudYPuMzFox874i7qzAVMyyx74iVCGWXiC0gmUZqBN7AiXa_UToaGNnVZ6Zp5QXfuQbPYVSAHH6TlNa0d4U9anJYhPHs8adA96YwbNdu79qQjZd53EGI4rh0up3c7mZlMlOZghp7Tn/s1600/P1020311enh.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><br />
<h3 class="post-title entry-title"> <a href="http://mauritiusaustralia.blogspot.com/2011/06/tropical-carbonara-with-prawns.html">Tropical Carbonara with Prawns</a> </h3><div class="post-header"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X1S2JxnCo2CTHgP68jUbQT40NMDOzVgar20BFGTnJPMn9Ya2d1B4KaL2PMP0MbOrGEndaCHdx1-Gh7KQ9WjikEJml-rpkbCBhhwo3GTKCQEzNdUydf7yNKMnWe2mNZ1mCIZGIQh-esU/s1600/P1020311enh.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X1S2JxnCo2CTHgP68jUbQT40NMDOzVgar20BFGTnJPMn9Ya2d1B4KaL2PMP0MbOrGEndaCHdx1-Gh7KQ9WjikEJml-rpkbCBhhwo3GTKCQEzNdUydf7yNKMnWe2mNZ1mCIZGIQh-esU/s320/P1020311enh.jpg" width="320" /></a></div><span style="font-size: medium;"><i><b><span style="color: red;"><span class="style74"></span></span></b></i></span> <div align="left"><b><span style="font-size: x-small;"><span class="style15"> </span></span><span style="font-size: large;"><span><span class="style15">Ingredients: </span></span></span></b></div><ol><li> <div align="left">250 grams shelled <br />
green prawns</div></li>
<li> <div align="left">500 grams dried egg <br />
fettucine pasta</div></li>
<li> <div align="left">4 eggs</div></li>
<li> <div align="left">80 grams freshly grated <br />
parmesan cheese</div></li>
<li> <div align="left">300 ml fresh cream</div></li>
<li> <div align="left">1 tablespoon butter</div></li>
<li> <div align="left">1 tablespoon vegetable oil</div></li>
<li> <div align="left">2 tablespoons dry sherry</div></li>
<li> <div align="left">2 tablespoon of virgin olive oil</div></li>
<li> <div align="left">Salt and black pepper to taste<b><span style="font-size: x-small;"><span class="style15"> </span></span></b></div><div align="left"><br />
</div><div align="left"><span style="font-size: large;"><b><span><span class="style15">M<span class="style58">e</span>thod:</span></span></b></span></div></li>
</ol><ol><li> <div align="left" class="style40">Shell and de-vein the prawns. Season the prawns with the dry sherry, salt and pepper to taste. Allow to marinate for 10-15 minutes. </div></li>
<li> <div align="left">In a frying pan over medium high heat, put 1 tablespoon oil and 1 tablespoon butter. Stir fry the prawns until just cooked. Remove from pan and place over kitchen paper to drain surplus oil and butter. Cut into bite size portions or leave as is to your preference.</div></li>
<li> <div align="left">In a pot large enough for the fettucine to boil freely, boil sufficient water to cook the pasta over high heat. Add 1 teaspoon of salt. Wait until the water is bubbling freely, then add the fettucine and cook until al dente (just soft but slightly hard or according to instructions on the packet). </div></li>
<li> <div align="left">Whilst the fettucine is cooking, beat the eggs, freshly grated parmesan cheese and the fresh cream in a large bowl. </div></li>
<li> <div align="left">Drain the fettucine pasta when cooked. Put the pasta back in the pot, add a splash of virgin olive oil and mix gently. Beat up the egg, freshly grated parmesan and cream mixture once more and add to the pasta in the pot. Gently mix together. Stir in the prawns and mix gently. Place pot over low to medium heat. Allow to cook over low heat and gently stir mix the pasta with the egg, cream, parmesan cheese and prawn mixture. Gently stir mix constantly without crushing the pasta. Be careful not to overcook the pasta and sauce.</div></li>
<li> <div align="left">Allow to cook only until the egg mixture is just done. Serve onto a warm serving dish and sprinkle with some more freshly grated parmesan cheese. Season with black pepper and serve immediately. Enjoy with a green salad or steamed asparagus seasoned with with oil, vinegar and freshly sliced onions.</div></li>
<li>Options: You can substitute the prawns with other sea foods cut into bite size portions. As usual, do not overcook as this would toughen sea foods such as calamari, pipis or octopus. </li>
</ol>Access more recipes at http://ile-maurice.tripod.comClancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com0tag:blogger.com,1999:blog-268663719470956447.post-42397728019453745032011-03-20T14:19:00.000-07:002011-03-20T14:19:32.101-07:00Recipes from MadeleineMany have written to me expressing their sadness at Madeleine's departure from this world and support for me and the family during these difficult times. The family and myself are extremely appreciative of this. Support that poured in from everywhere well and truly helped in coping with her death.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://mpcfaus.org/images/madlogo.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="266" width="287" src="http://mpcfaus.org/images/madlogo.jpg" /></a></div><br />
<br />
As reported previously, the compilation of the great majority of the recipes for 'Recipes from Mauritius" involved intensive discussions between Madeleine and myself about the cooking techniques and the intent of the original recipes. I learned a lot from Madeleine from these discussions. I also have a collection of draft recipes that are yet to be published. Her approach to Mauritian cuisine was directed at retaining this unique Mauritian taste and aroma that can only come from true Mauritian cuisine. She literally disliked the modern approach whereby shortcuts are introduced mostly for commercial expediency. "True Mauritian cuisine comes from the heart" she said.<br />
The Recipes from Mauritius website recently underwent a major update and that resulted in visits increasing by 1500 daily. These days, the Mauritius Australia Connection portal web site, incorporating the Recipes from mauritius web site, receives in excess of 5000 visits daily. That is, 1.8 millions visitors annually.<br />
I am currently have on my project list the following tasks:<br />
1. Writing a book titled "Living and Coping with Cancer-I will always love you" on Madeleine's battle with breast, ovarian, secondary breast and metastatic ovarian cancers, including its impact on Madeleine and sharing our experience with others facing a similar predicament.<br />
2. Upgrading the Mauritius Australia Connection web site into a format similar to the Recipes from Mauritius format.<br />
3. Writing a book on Mauritian Cuisine transmitting Madeleine's legacy on Mauritian Cuisine.<br />
4. Establishing a web site entitled "Les Bonnes Manieres" reflecting Madeleine's advice on good manners that she dearly passed on to her family, especially the grand children. Something that is clearly missing in this modern day of TV dinners.<br />
On a personal note, it has extremely hard coping with her departure. However, she still lives on in our heart. The above projects hopefully will assist in accepting her departure from this world. We all miss her wonderful presence. As per this famous Malagasy saying: The departed ones never die if we keep them alive in our thoughts."Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com1tag:blogger.com,1999:blog-268663719470956447.post-13248739599311724542011-03-07T22:04:00.000-08:002011-03-07T22:04:57.465-08:00May I Tell You About Madeleine?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDkFDbpfQZMbXaw9_lPOSxkcFBUpjiHdkOFv8Q2jKtmhVJm2Z_M_RedbjQHupmkJp_r_O8O0seRLMm3xqFZXpbGQEwhz8X9zUPHkwHvZVk0LJ_waUGpzxfdhk2wOHJeePJ8WOWY4LTOwa/s1600/madbou.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="214" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDkFDbpfQZMbXaw9_lPOSxkcFBUpjiHdkOFv8Q2jKtmhVJm2Z_M_RedbjQHupmkJp_r_O8O0seRLMm3xqFZXpbGQEwhz8X9zUPHkwHvZVk0LJ_waUGpzxfdhk2wOHJeePJ8WOWY4LTOwa/s320/madbou.jpg" /></a></div>The shock is easing off but the pain is still there with the highs and lows. I alternate between acceptance and downright grief asking myself: “Why her and why me?” One minute I am all cheery and the next minute, tears are streaming uncontrollably when I flashback to the happy times we had together. In church last Sunday, tears were streaming down my cheeks at the thought of her not being around anymore. Grief drives you to feel like you are lifeless with no incentive to do or start doing anything. However, when I think of Madeleine, she would not want me to let go and be miserable. So I recompose myself and get going again. She was not one to let go and I remember the good times we had together and her support for all things that I wanted to achieve.<br />
<br />
We had more than a great marriage. Some people called it “Love story”. Many referred to us as the perfect couple. The two individuals merged into one entity. She knew me perfectly and I knew her perfectly. We daily exchanged our thoughts on things that took place during the day. No important decision was ever made without an exchange of opinion on our personal views. After 34 years of marriage, we were still in love like 17 years old teenagers. She loved me unconditionally and I loved her unconditionally.<br />
<br />
We were best friends and thrived on one another’s company; we kept in touch with each other at all times. I remember when on one of the rare occasions that she travelled overseas without me, the phone bill was greater than a return air fare to where she was. That did not matter as we had to know what each other was doing at all times.<br />
<br />
When anyone asks me about Madeleine, I always tell them that she was special and the perfect partner. Her mission in life was to make sure that I was never wanting for anything and that the family was OK. In return, I made sure that she was not wanting for anything and that no harm came to her. On top of it all, she was classy without being obnoxious. A kind of subtle classiness that made sure that good manners, good dress sense, respect for others and considerate behaviour prevailed. She was forthright in her views and left you in no doubt as to what her thoughts were. <br />
<br />
Every morning, I would leave home for work and kiss her good bye. She would make sure that I was dressed properly and would remind me to be careful on the road both to and from work. Every evening, she would welcome me with a welcome kiss and tell me about her day. One of her most important tasks was to feed me well and make sure that I had the best meals that could ever be cooked. <br />
<br />
When I asked her last Christmas and for her birthday “What she would like ?” she responded by saying “ I have everything and there is really nothing that I particularly want.” I gave her the same answer on similar occasions. We generally agreed to something that would be of common interest or something that that one of us would really want to have. That’s how we bought an iPad in December last and that was her last present to me. Of course, we both prayed for her health to come back.<br />
<br />
Losing Madeleine was what I feared most in life, but I didn’t see it coming despite her long term battle with breast, ovarian, secondary breast cancer and metastatic ovarian cancer. She would win one battle after another and despite her worsening condition during her last two months, I was used to her battling her way through. It hurt real bad when she was in hospital with only days to live. She said to me: “Please help me” and there was nothing I could do. So far, I had been able to fix things for her every time all the time. Cancer had me beaten this time. <br />
<br />
We all know something about grief and loss. When someone is diagnosed with cancer, we go through a grieving process: the death of our former selves, followed by finding our new normal. That's what Madeleine and myself did, although this time I’m grieving her death and the end of my life with her, and finding my new normal without her. Grieving the loss of Madeleine has been the hardest thing I’ve ever done. Every now and then, I cry uncontrollably and begged God to help me through this pain. Missing Madeleine and not being able to do anything about it, except linger in this achingly slow passage of time is agonizing. With the support of the loved ones, I realize that while it doesn’t seem like it, I am beginning to slowly move forward. I am moving though some of this pain and grief. Half of me is gone with her but half of her has stayed with me.<br />
<br />
I take comfort that Madeleine was respected and loved by all. Messages of condolence poured from all over the world and the church overflowed with loved ones, family, friends and work colleagues during her funeral service. “Caring, sincere and loving” were some of the words I heard over and over to describe her; she did things because they were the right things to do, and so many people told me how much they loved her. She was a person who put God, loved ones, family, friends and doing the right thing above all else. <br />
<br />
Madeleine (or Loune as I called her), I will always love you, need you, want you, miss you and marvel at you. I know you are with God. Please call and let me know you got there alright. <br />
<br />
Clancy PhilippeClancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com5tag:blogger.com,1999:blog-268663719470956447.post-84490054013393111612010-12-20T01:55:00.000-08:002010-12-20T01:55:52.852-08:00Easy cook microwave Christmas Pudding<b>Try this easy recipe for a quick Christmas Pudding</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7ctx9z-Fg6WpzMPlLXKHug_nnU4unqqQoJN08MhaarXXN61zzEJEfAHYspIAlCJDKwiSPEnnxzrim9NgPH5dUziZPm9osIwlCzvZp5nh0U0lv2669IYiRuj3xcN_bNzt2-Rjx6mxz4Wp/s1600/xmaspud.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7ctx9z-Fg6WpzMPlLXKHug_nnU4unqqQoJN08MhaarXXN61zzEJEfAHYspIAlCJDKwiSPEnnxzrim9NgPH5dUziZPm9osIwlCzvZp5nh0U0lv2669IYiRuj3xcN_bNzt2-Rjx6mxz4Wp/s320/xmaspud.jpg" width="320" /></a></div><b><br />
Ingredients:</b><br />
<ol><li>1/2 cup plain white flour</li>
<li>1/2 cup sultanas</li>
<li>1/2 cup raisins chopped</li>
<li>1/3 cup currants</li>
<li>1 tablespoon chopped glace cherries</li>
<li>1 apple peeled, cored & grated</li>
<li>1 small carrot peeled and grated</li>
<li>1 tablespoon mixed peels</li>
<li>1/3 cup blanched almonds chopped</li>
<li>1 grated lemon rind</li>
<li>1 grated orange rind and juice from orange</li>
<li>pinch of salt</li>
<li>2 eggs beaten at room temperature</li>
<li>1/2 teaspoon mixed spice</li>
<li>1/4 teaspoon cinnamon powder</li>
<li>1/4 teaspoon grated nutmeg</li>
<li>1/3 cup brown sugar</li>
<li>1/2 cup bread crumbs</li>
<li>1/2 cup suet mix</li>
<li>1/3 cup beer</li>
<li>2 tablespoons whisky</li>
<li>1 tablespoon golden syrup</li>
<li>2 teaspoons vanilla essence</li>
</ol><br />
<b>Method:</b><br />
<ol style="text-align: left;"><li>Mix well together the dried sultanas, currants and chopped raisins, grated lemon and orange rinds, mixed peels, chopped almonds and orange juice.Add the grated apple and carrot. Blend well together.</li>
<li>In a separate bowl, sift the flour, salt and cinnamon powder. </li>
<li>Add the remaining spices and mix well together.Add the flour mixture to the fruit mixture and blend well. Add the sugar, bread crumbs and suet mix. Mix well together and gradually add all the remaining ingredients. Blend the mixture well together by hand.</li>
<li>Spoon mixture into a 1 litre microwave proof pudding dish. Cover tightly with plastic wrap and allow to stand overnight.</li>
<li>Place in microwave oven, loosen plastic wrap and cook under high for 8-10 minutes, or until cooked. Test by inserting a skewer. If skewer comes out dry, pudding is cooked.</li>
<li>Allow to cool. Unmould by carefully inverting onto a serving dish.</li>
<li>Reheat under high in microwave for 2-3 minutes before serving.</li>
<li>Serve with custard or ice cream.</li>
<li>Enjoy.</li>
</ol>Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com0tag:blogger.com,1999:blog-268663719470956447.post-64103935605136563662010-10-04T00:41:00.000-07:002010-10-04T00:41:30.239-07:00Recipes from Mauritius - Enhanced Web Site<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W6F0Js8DxDVpCNt-rAziwBxF5XdHBGdgaxnNn85XyuLTIj_LVjDmNsIb_wapfqQdLRztr7kPcrhhStxdj2KIWpjCJWjkRtkEjDPdeaXAiyIeSQlBDVrrzmPZ8ucOHx8geFRFt5AlI9jS/s1600/DSCF8529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W6F0Js8DxDVpCNt-rAziwBxF5XdHBGdgaxnNn85XyuLTIj_LVjDmNsIb_wapfqQdLRztr7kPcrhhStxdj2KIWpjCJWjkRtkEjDPdeaXAiyIeSQlBDVrrzmPZ8ucOHx8geFRFt5AlI9jS/s320/DSCF8529.JPG" width="320" /></a></div>The very popular Recipes from Mauritius web site at http://ile-maurice.tripod.com was first established in 1994 and has since become the Googled Number 1 website for Mauritian Cuisine. Madeleine and Clancy Philippe have devoted and continue to devote many hours researching, testing dishes and compiling the recipes so that you may enjoy our beautiful cuisine wherever you are. The time has come for the web site to be updated. When it was created in 1994, the Mauritius Australia Connection / Recipes from Mauritius web sites would have been among the very first web sites on the internet about Mauritius.<br />
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Madeleine and Clancy’s passion about Mauritian Cuisine ensured that the Recipes from Mauritius web site continues to bring into your homes our very delightful cuisine. One of the most compelling testimony to that was when a young lady threw her arms around Madeleine at one of the FBLF dances at the Springvale town hall in Melbourne. She burst into tears and Madeleine was at a loss to understand what was going on. The young lady from Rome, Italy explained: “When I get homesick in Rome, I go to your web site and cook myself a Mauritian dish. The aroma, flavor and taste of the food take me right back home and I am no longer homesick.” She cried as this was her way to say thank you to Madeleine. Madeleine has been inundated with such expression of gratitude and this is what keeps us going.<br />
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Well, after three years of dedicated work compiling the new web site, it is now ready and has been released. You are therefore invited to visit the updated web site and give us your feedback. Since 1994, Madeleine and Clancy have funded the web site, with very little in return except for some sponsored ads that helped with meeting the costs of equipment, internet access, hosting services and maintenance of the web sites. It is now necessary to charge a minimal subscription for access to the parallel web site at http://www.caripoule.net where you can have privileged access for printing the recipes for your own use. Free access to the http://ile-maurice.tripod.com will be maintained where you will have read only access to the recipes.<br />
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The subscription contributions will be used to offset costs and any surplus fund will be donated to the Madeleine Philippe Cancer Foundation (Aus) Inc. http://www.mpcfaus.org .Most of you will be well aware that Madeleine is courageously fighting her third ongoing battle with cancer, with the help of the staff at the Cabrini Day Oncology Unit and Assoc. Prof. Ian Haines, and the support of her family and loyal friends. You can also donate directly to the Foundation at http://www.mpcfaus.org (Please let us know when you do so that we may say “Thank you” and record your donation). Madeleine’s determination to carry this project through has helped enormously, despite her own state of health “ups and downs” .<br />
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Please visit the updated “Recipes from Mauritius” site at http://ile-maurice.tripod.com and give us your feedback<br />
Bon appétit<br />
Madeleine & Clancy PhilippeClancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com5tag:blogger.com,1999:blog-268663719470956447.post-11886036670240292472010-09-26T16:35:00.000-07:002010-09-26T16:35:04.236-07:00The Secrets of making dhal pouris<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjAsMpZtX8JCvTFyIHf_lLAH7a7o7JsgXG-EkqBQopRMGW6lm1-xmzk1YWMxBaLvKrlA8FabM7v1iimtQg5_ncHqr9VK2AsZeAc862xdUuNRRqmTxleCe00TeBbk6h3F0g11waalFLYgj/s1600/dalpouri.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjAsMpZtX8JCvTFyIHf_lLAH7a7o7JsgXG-EkqBQopRMGW6lm1-xmzk1YWMxBaLvKrlA8FabM7v1iimtQg5_ncHqr9VK2AsZeAc862xdUuNRRqmTxleCe00TeBbk6h3F0g11waalFLYgj/s320/dalpouri.gif" width="320" /></a></div><b>Ingredients:</b><br />
<ol><li>500 grams yellow split peas,</li>
<li>750 grams white flour, </li>
<li>2 teaspoons powdered cumin seeds,</li>
<li>Turmeric powder,</li>
<li>Salt to taste. </li>
</ol><b>Method:</b><br />
<ol><li>Boil the yellow split peas in water with a pinch of turmeric powder and salt to taste, until well cooked but not sticky. </li>
<li>Strain the boiled yellow split peas and reserve the boiling water for pastry use later. Blend the strained yellow split peas until well blended but not watery. The blend must be on the dry side rather than wet. </li>
<li>Sift the flour with some salt to taste into a mixing bowl. Using the warm reserved boiling water in small quantities, gradually work the pastry until very soft but not sticky. Wrap in cling wrap and allow to rest for one hour. </li>
<li>Add the powdered cumin seeds to the blended yellow split peas. Add some more salt to taste if necessary. Mould the dough into small balls of a size sufficient to roll out into the pooris. </li>
<li>Using a finger make a hole into the centre of the dough balls and carefully place in one teaspoon of the yellow split peas mix. Close the hole by pushing in the sides. Roll out the dough balls in flour and carefully roll out into as thin circular pooris as you possibly can.</li>
<li>Heat up a flat saucepan of a size sufficient to hold the pooris. Brush the pan with oil and place the pooris in. Cook on one side until slightly puffed up and flip onto other side until just cooked. About half a minute in all.</li>
<li>Do not overcook or the pooris will harden.</li>
<li>Serve hot with blended tomato or coriander chutneys.</li>
</ol>Hint: Dhall pooris may be wrapped individually in aluminium foil and frozen for later use. Place in microwave between kitchen papers and warm up individually for thirty seconds only.<br />
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<b>Notes: Personal tips received from Daniel Jose Marie:</b>"My mum (Marie Claude) and I practised making dahl purri this weekend with a lot of progress. I had a go on Sat night and it didn't turn out right. Too hard and a bit like a pancake. But on Sunday, the result was great. I gave it 7/10 if compared to what you can buy at La Gare in Vacaos.<br />
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A few tips:<br />
Cooking the split peas - no great secret there. Add some salt to the water and cook till soft enough to chew. Make sure you have a good grinder that will to pulverise the grain properly. A blender or food processor won't do the trick. You need a coffee grinder or something as powerful. When ground, add quite a bit of anis &amp; cumin. Of course this is to your taste.<br />
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For the dough, use the liquid from the dahl. Take care when adding salt to the flour because the liquid will be salty. Otherwise we made it just like paratas dough. We let it sit for 30mins and then kneaded it again just for 2 minutes or so.<br />
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The real trick was putting the ground dahl in the ball of dough. First take a small ball of dough the size of a squash ball. Use both thumbs and make a pit in the middle (it'll tend to shrink back). Put the dough with the pit in it in your left hand (I'm right handed). Put a spoon of ground dahl in the middle, and then use your left thumb to pack the dahl powder into the pit. Let the bottom of the pit expand through your left index and ring fingers. Add some more dahl and push again with your left thumb. When it feels like there enough dahl in there, close the pit by bringing all the edges of the pit together to a point and squeeze together. Keep squeezing and bringing up some dough from the sides up towards the centre on top of the ball. <br />
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Put the ball on a well-floured surface, flour the top a bit and roll till quite thin. You'll see the spread of the dahl in the purri as it rolls out. If the spread looks uneven, keep going for this one and do better with the next lot. <br />
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For cooking: Brush oil on a pan at medium heat. Put the purri on the pan and brush the topside lightly with oil. For us what happened for the first time (after 10 or so goes) was that the purri started to bubble, and when we turned it over (after 15-20sec or so seconds), it kept puffing up like a soccer ball.<br />
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Quite amazing to see.<br />
Cook for only 15-20sec on each side. When cooked, store just like paratas - in a newspaper lined, sealed container.<br />
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We had it with chatini of tomate, ail, cotomilli, huile and some piment confit. The result was outstanding - texture, colour, flavour. Criticisms were they were a bit harder than usual DP's and a tad too salty. Next time we are going to try less salt and less cooking time, otherwise very pleased indeed. Dewa here we come!<br />
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Good luck to anyone else that tries. Its a tradition that non-resident Mauritians can't afford to lose."<br />
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Daniel Jose MarieClancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com3tag:blogger.com,1999:blog-268663719470956447.post-42933974106661883202010-09-24T01:43:00.000-07:002010-09-24T01:43:34.032-07:00Mashed Potatoes and Minced Meat-Mauritian Sheperd's Pie equivalent<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1KuxMm-4-fViKFJ9dgk9GVbomdoefUbt1CCxPRutUJs6kprTViAr-NIKOLpsSB6yFECKxOX9Y0rZuTY6JE4297QKxGGWjlhqGAkvbgKQfAgiK-MDqhlfrFSwV1s2SLXRypPi4scduCz3/s1600/P1020087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1KuxMm-4-fViKFJ9dgk9GVbomdoefUbt1CCxPRutUJs6kprTViAr-NIKOLpsSB6yFECKxOX9Y0rZuTY6JE4297QKxGGWjlhqGAkvbgKQfAgiK-MDqhlfrFSwV1s2SLXRypPi4scduCz3/s320/P1020087.JPG" width="320" /></a></div><br />
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Mashed potatoes with minced meat or corned beef rougaille must be one of the simplest and traditional Mauritian meals. I remember my grandmother cooking this dish with corned beef. That was a very tasty and cheap meal that most people could afford. The older folk would remember Imperial Corned beef that we bought from the Chinese corner store for use in the preparation of this dish.<br />
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Bon appetit.Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com1tag:blogger.com,1999:blog-268663719470956447.post-90178897672480442722010-09-13T04:34:00.000-07:002010-09-13T04:34:43.618-07:00Ourite Sec-With love from Rodrigues to Melbourne<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mWnAwgC8TKlMNoZ-r7WU3ZrNO3r0Ke4ZSneNjxbfVyJncHNYxUD9Q_nXGUwpYiW-klaWrspEAUwd_N7UgYr28_9hGEy9ijHPflmienpbj_r4FMGR_dOqBJpc0kvJwXk1u6U6fC8K_Vu7/s1600/P1030530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mWnAwgC8TKlMNoZ-r7WU3ZrNO3r0Ke4ZSneNjxbfVyJncHNYxUD9Q_nXGUwpYiW-klaWrspEAUwd_N7UgYr28_9hGEy9ijHPflmienpbj_r4FMGR_dOqBJpc0kvJwXk1u6U6fC8K_Vu7/s320/P1030530.JPG" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">Sometime in 2009, someone in Rodrigues (ene piqueur ourite) would have caught an ourite that was put to dry up in the fierce Rodruguan sunshine. This ourite sec with another ourite sec eventually found their way to Rosehill where a gentleman sold them both to me under the arcades in Rosehill next to the bus interchange for Rs350. This precious cargo was carefully wrapped up and flown to Melbourne. There it stayed in the fridge awaiting to be paired up with some grilled tomatoes and eventually consumed with lentilles noires on rice.</div><div style="text-align: left;">A little bit of sunshine from Rodrigues teamed with another bit of sunshine (tomatoes) from Queeensland for our culinary delight. I can tell you that this must be one of the most unique food combination with unique taste & flavour, that has satisfied our food cravings for many generations, and many more to come.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOqiReYNdDn-HzfomfEbOT8EwnB1KvRwQ0ygaHlPp-42ql1cbjo9mZb75En7bu2AYyXBjZ7KkwdTwBbcaT-cyR2jEax-bfnY3N93qd6unR6Ed1nqRyuadsCql52WJv40N35MtkMoraCI0/s1600/P1020032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOqiReYNdDn-HzfomfEbOT8EwnB1KvRwQ0ygaHlPp-42ql1cbjo9mZb75En7bu2AYyXBjZ7KkwdTwBbcaT-cyR2jEax-bfnY3N93qd6unR6Ed1nqRyuadsCql52WJv40N35MtkMoraCI0/s320/P1020032.JPG" /></a></div><div style="text-align: left;">One day at a dance in Springvale townhall, a young lady felled into Madeleine's arms and starting crying for reasons then unknown to us. She explained: " I live in Rome and when I get lonely and miss my lovely Mauritius, I go to your web site http://ile-maurice.tripod.com and get the recipe for a Mauritian dish that reminds me of home. Whilst I am cooking and eventually enjoy the prepared dish, I am totally transported back to Mauritius & do not feel lonely anymore." She cried because she just could not help it and did not know how to say thank you enough to Madeleine. Home cooking does make us feel at home in "la caze mama" and does transport us (expatriates Mauritians & Rodriguans) back to Mauritius or Rodrigues.</div><div style="text-align: left;"> </div><div style="text-align: left;">Mauritian / Rodriguan Cuisine is an integral part of our cultural heritage. We enjoy it and let us make sure that it lives on by passing these culinary skills to our children and grand children. </div><div style="text-align: left;">Bon appetit. </div><div class="separator" style="clear: both; text-align: center;"></div>Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com2tag:blogger.com,1999:blog-268663719470956447.post-22584798192988481002010-09-09T16:44:00.001-07:002010-09-11T17:45:09.833-07:00Flavours of Mauritian Cuisine-Cari Dholl<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUL6UTtR-1zspwHNVcORzSX4j1uYWtUA6OOyCJ2jySCxhPn4rxVxKIYfc_p9WP3tmmLVyVlFow0bcnu9Wu_680tEIZrCHEytwbfUF-xsL_fHA2JYtidFgAc4b1DOlVOkuoF6dIvPw2qQC/s1600/P1010753.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUL6UTtR-1zspwHNVcORzSX4j1uYWtUA6OOyCJ2jySCxhPn4rxVxKIYfc_p9WP3tmmLVyVlFow0bcnu9Wu_680tEIZrCHEytwbfUF-xsL_fHA2JYtidFgAc4b1DOlVOkuoF6dIvPw2qQC/s320/P1010753.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5515064713694975826" /></a><br />
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I always enjoy the magic combination of flavours in Mauritian foods. The always popular cari dholl explodes with flavours. The cari dholl is in a class of its own with the tasty dholl cooked with a selection of spices such as turmeric that endows it with a very special taste, reminiscent of the good old days back in Mauritius. The addition of baton mouroum reminds us of the very famous bredes mouroum, most households in Mauritius had a "pieds bredes mouroum" in the backyard that put food on the table when times were tough. Over and above all, it provides a flavoursome meal.<br />
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The poisson sale is also on a class of its own. Once tasted, you will always crave for that special flavour and the thrill of its appetising influence on anything that it is eaten with. It is also well known that just a little bit of poisson sale can motivate you to eat a whole plate of rice just by itself. I never forget the first time that our grandaughter Annabelle (born and bred in Australia) craved for poisson sale. She exclaimed: "I want to eat poisson sale-the best food in the world."<br />
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The poisson sale backbone, allowed to cook within the cari dholl, imparts its own flavour to the cari dholl. All in all, these ingredients combine to form a powerfully flavoursome and enjoyable meal. A little bit of fried sliced green chillies will give it that extra burst.<br />
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Now let us know of your favourite Mauritian dishes that you crave for.Clancyhttp://www.blogger.com/profile/04234979678122085468noreply@blogger.com2