|
The conch has been used in many ways not only as a trumpet or a Cameo but as well as money or personal adornment even building material and its meat is absolutely delicious!
The meat of the Queen Conchs or Lambis in French Guadeloupe, is eaten raw in salads or served in fritter, salad and soups, curries and ceviche. It is a traditional meal of the Caribbean’s sea regions and I have eaten a delicious soup when working in the Guadeloupe. Ingredients 1 kg conch flesh cleaned and cut in big pieces 4 garlic cloves 1 bouquet garni, 4 juicy tomatoes medium size, chopped 2 onions finely chopped, julienned 2 red capsicums A medium size red pepper Juice of 1 lime or lemon 1 small bouquet of fresh flat parsley finely chopped 4 sprig fresh thyme 4 or 5 chives finely chopped 2 tablespoon of olive oil Salt and pepper to taste Method
You can serve it with a dhal or rice with red beans or even pasta like in Italy
0 Comments
Fufu and smoked fish (Congo)
I have learned this recipe when visiting very good friends living in Paris twenty years ago and never stopped cooking it. J'adore, its simple, not too expensive and very filling, perfect for winter. 4 peoples Ingredients :
Method :
When it is done prepare the Fufu
It’s divine !! Whole baked fish is the easiest, most delicious way to cook almost all white fish. Ingredients : for 2 people 1 medium size fish, gutted and scaled 2 big tomatoes chopped 1 onion chopped. 1 small bouquet of flat leaf parsley finely chopped Olive oil 2 tablespoons of white wine (Chardonnay or Pinot grigio) Salt and pepper Optional : walnut oil - truffle oil link : how to judge the freshness of whole fish Mixture : Fresh Oregano, thyme, sage, basil, marjoram, a little bit of rosemary from the garden if possible, otherwise use dry mixed herbs 2 cloves garlic crushed 1 tablespoon of crushed ginger 1 tablespoon of curcuma Methods
Explore  Local Clams (Palourdes and Praires)
Digging the beach sand for salty delicacies is one of my passion I can't stop digging out from the salted sand, the local clams called Palourdes and Praires in Bretagne. I do have a special tool made in Brittany and it is just perfect ! Here is how I cook local clams in the most simple way. Ingredients : Palourdes or Praires A small bouquet of parsley Fresh pepper Fresh thyme Olive oil If you buy it, be sure that they are closed and not broken, it is a proof that it is fresh. Methods
You can eat it strait away with few drops of olive oil, drizzled with fresh thyme (thyme flowers as well) and fresh pepper. Buddy it up with fresh pasta or fresh green salad WHOLE BAKED MACKERELS
Whole baked Mackerel is the easiest, most delicious way to cook this fish. Rich source of Omega 3 Mackerel is a marvel. I know... I know, some people can't bear the smell when it is cooked and the taste is quite strong but if you consume it very fresh and cook it slowly, wrapped in the oven, it is amazing. link : how to judge the freshness of whole fish Ingredients : 2 medium size fish, gutted and scaled (how to do link) 2 big tomatoes chopped 1 onion chopped. 2 small shallots or one spring onion 1 small bouquet of flat leaf parsley finely chopped Olive oil Optional : walnut oil - truffle oil 50g softened butter 1 lemon cut in rings 2 tablespoons of white wine (Chardonnay or Pinot grigio) Salt and pepper Mixture : Fresh oregano, thyme, sage, basil, marjoram, a little bit of rosemary from the garden if possible, otherwise use dry mixed herbs 2 cloves garlic crushed Options : Sun dried tomatoes and tomatoes compote, hummmmmm .... tasty :) Methods
When it is well prepared, it borders on ethereal! This classical French can be found everywhere, at most fishmongers, market and is still an iconic bistro fare. It is an ordinary dish, very familiar as a meat pie or fish and chips in Australia. It is served as a lunch or dinner but as well as an appetizer dip. Ingredients A beautiful fillet of salt cod about 800g (I like to buy the one with skin and bones as it keeps the savour to the flesh) 100ml heavy cream 3 garlic cloves peeled and crushed 200ml Olive oil 2 bay leaves Fresh thyme 1 bouquet garni Whole Pepper. Preparation For tender salt cold, the only way is to not overcook it and keep the heat low, at just under a simmer ; rapid boiling will kill the tenderness in the cod and it will be dry.
Serve the brandade lukewarm or cold, with toasted bread. You can replace the cream for warm milk. This silky cod cream can be kept in the fridge for 4/5 days. Some heretics cooks add mashed potatoes , add the cooked potatoes puree to the cod before adding the cream and combine until just incorporated. Do not over mix. EXPLORE : if you want to cook an elegant dish without the effort, then try this recipe. This fish wrapped in banana leaves looks professional and hard to make, but it requires little effort. Although you can use aluminium foil to cook fish in the same fashion, banana leaves add a natural fragrance and an elegant appearance.
Serve 6 ¼ cup of Olive oil 12 small fish fillets (cod or any other firm white fish) 12 thin slices of fresh lemon 12 thin slices of fresh mango (mango from tin will do very well too) 5/6 large fresh banana leaves -take care not to tear leaves. Cut 24 rectangles strips 10cm x 25/30cm long (if you don’t have fresh banana leaves, you can use tin foil) 2 onions sliced in rings 2 large stalk lemongrass, white part only, chopped in 12 5 garlic cloves, peeled and chopped 2 green chilli or mango pickles if you prefer 1tbsp of fresh ginger, peeled 2tbsp of fish sauce A fresh small bouquet of coriander or 2tsp ground coriander Salt and pepper Rice and finely chopped red chilli to serve.
Serve hot with rice and chopped red chilli. |
AuthorI wish to share with you my cuisine. For me cooking is cultivating an art as delicate Archives
September 2025
Categories
All
|
RSS Feed