Category Archive: Recipes

  1. Pizza Mexicana

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    Enjoy this superb thin crust pizza, by using tortillas as base. A big plus you don’t even need an oven.

    Pizza Mexicana

    Serves – 4
    8 flour tortillas (30cm diameter)
    200g grated mozzarella cheese
    200g grated cheddar cheese
    ½ cup tomato pizza sauce or “Rougaille”
    24 thin slices of salami
    1 green bell pepper, diced
    1 cup chopped onion
    1 cup seeded diced tomato
    4 tbsp olive oil
    1 tbsp oregano

    Brush tortilla on both sides with olive oil.
    In a small bowl combine both cheeses.
    Cut salami slices into 3.

    Heat a large cast iron skillet or griddle and toast tortilla. When the tortilla starts to puff up, flip and toast other side for just 1 minute.

    With the back of a spoon, spread a layer of tomato sauce over the tortilla, sprinkle with cheeses, then top up with bell peppers, tomatoes and onions; more cheese, place salami and top up with more cheese.

    Sprinkle with oregano. Cover the griddle and cook 2 minutes, close fire and leave it covered, for few more minutes, the residual heat will continue melting the cheese.

    Remove to a serving board, cut with sharp knife, and serve.


  2. Oven Fried Coconut Chicken Strips

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    Warning! This dish may be addictive.

    1_Oven Fried Coconut Chciken Strips2

    Serves 4 – 6
    1kg boneless, skinless, chicken breast
    1 cup coconut flakes
    ½ cup self raising flour
    1 tsp fine salt
    ½ tsp black pepper
    ½ tsp garlic powder
    2 eggs, lightly beaten
    1/3 cup melted butter
    Apricot Dipping Sauce
    Combine 1 cup apricot preserves with
    2 tbsp grain mustard.  

    Mix coconut, flour, salt, pepper and garlic powder in medium bowl.

    Preheat oven to 180°C.
    Dip chicken strips in egg, then coat with coconut mix and place them on a baking pan.

    Drizzle with butter and bake 10 minutes, turnover and bake for 5 minutes more, until chicken is browned and cooked through.

    Serve with apricot dipping sauce and coleslaw on the side.


  3. Lychee Love

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    A cocktail for fruit lovers.

    Laichee Love 2

    60ml Rum
    100ml Lychee Juice
    2 Lychees
    A dash of strawberry syrup

    Pour rum in a tall chilled glass
    Place lychees, top-up with juice;
    Add a dash of strawberry syrup.

  4. Beef Casserole

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    Great dish to feed a hungry crowd, or pack for school lunch bags. DSCF0007

    Serves – 4
    500g ground beef
    500g macaroni or penne
    4 tbsp olive oil
    1 cup chopped onion
    1 green bell pepper, chopped
    200g sliced mushrooms
    1 can diced tomatoes with juice
    6 bay leaves
    2 tbsp crushed garlic
    Salt to taste
    1 tsp freshly ground pepper
    1/2 cup beef broth
    100g shredded mozzarella cheese
    200g shredded cheddar cheese
    1 tbsp thyme
    1 tbsp oregano

    Grease a 30x20x5cm baking dish, with 1 tbsp olive oil.
    In a bowl, mix both cheeses and thyme.

    Cook pasta in a large pot of boiling water with 1 tbsp of olive, and 1 tbsp salt, drain.

    In a large skillet, heat remaining olive oil and sauté meat for 5 minutes.
    Add onion, garlic, green pepper, bay leaves and mushrooms and continue cooking, stirring frequently, until beef is no longer pink.
    Stir in tomatoes with juice, beef broth, black pepper and thyme, cover and simmer 10 minutes on low heat. Adjust salt to taste.

    Mix pasta with sauce, arrange on the baking dish, top up with cheeses, sprinkle with oregano and bake 15 minutes in a pre-heated oven at 200oC, until bubbly.

  5. Chicken Liver Bacon Kebabs

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    Smooth chicken liver and crispy bacon in one single bite, what a great combination!

    Chicken Liver Bacon Kebabs

    Serves – 4
    500 g chicken liver
    12 thin slices, smoked streaky bacon
    2 tbsp soy sauce
    1 tbsp brown sugar
    Freshly ground black pepper
    1 tbsp caraway seeds
    1 cup oil
    Tooth picks

    Cut liver into 3cms pieces. Combine with black pepper, soy sauce, sugar and caraway seeds. Marinade 15 minutes.

    Slightly flatten bacon slices with the back of your knife and cut in 2.

    Wrap each piece of liver with marinade in a slice of bacon, secure with a tooth pick.

    Heat oil in a small sauce pan, and fry kebabs until crispy brown about 3 minutes.

    Serve as appetizers or as starter with some greens on the side.


  6. Bread Pudding with Old Rum Sauce

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    What great way to use your leftover stale French baguettes. The crowning glory is, of course, the Rum sauce.


    Serves – 8
    The Pudding:
    300g French bread/baguette, at least 2 days old, diced
    1 liter full cream milk
    3 eggs, lightly beaten
    2 cups sugar
    2 tbsp vanilla
    100g coconut flakes
    ¼ tsp allspice
    ½ tsp cinnamon
    1/8 tsp grated nutmeg
    2 tbsp unsalted butter, melted.
    Old Rum Sauce:
    1/2 cup butter, melted
    1 cup sugar
    1 egg
    1 cup of good 5 years old Mauritian rum

    The Pudding:
    Preheat oven to 180 C.
    Mix all ingredients together in a large mixing bowl, mixture should be very moist but not soupy.

    Pour pudding mix into a well buttered Teflon mold, and bake for 45 minutes at 180oC, until set.

    Pudding is done when edges start getting a bit brown and pulls away from the edge of the mold. Pudding can also make in individual ramekins.

    Serve warm with sauce on the side, or pour sauce over pudding, just before serving.

    The  Sauce:
    In a saucepan, melt butter; add sugar whisk  to blend l, over low heat.
    Remove from heat and blend in egg. Gradually beat in rum. Sauce should be soft, creamy, and smooth.



  7. Hakiens – Egg Rolls

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    Hakiens are very popular starters in Mauritius; often serve in restaurants, pork, chicken, fish or vegetarian, it is your choice, they all taste good.


    Serves – 4
    500g ground pork
    2 tsp chopped fresh ginger
    1 tbsp minced garlic
    1/4 cup soy sauce
    1 tsp sugar
    1 teaspoon sesame oil
    100g shredded cabbage
    100g shredded carrot
    100g sliced, Shitake mushrooms
    4 green onions, sliced
    1 egg, beaten with
    1 tsp water
    The Wrapper
    2 cups sifted, white flour
    1 large egg
    1 tsp salt
    1 tsp sugar
    1/2 cup ice cold water
    1 cup cornstarch

    In a large skillet, heat 2 tbsp oil and brown meat with ginger and garlic, drain all fat.
    Stir in sugar, soy sauce and sesame oil, cook 2 minutes.

    In a bowl, mix together chicken, cabbage, carrots, Shitake and green onions. Let cool slightly.

    Place wrapper in front of you so that it looks like a diamond. Place 3 tbsp of filling in center of wrapper.

    Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling. Set aside, and prepare other egg rolls.

    Deep fry in hot oil few egg rolls at a time, about 5 minutes, until golden, drain on paper towels.

    Serve with sweet and sour sauce, garlic sauce or some chili sauce.

    The Wrapper
    In a food processor, mix flour, salt and sugar, add egg and water, and process 5 minutes, until you get smooth dough.  Cover and let it rest for 30 minutes.

    Knead briefly, and then cut into 3 equal balls. On a lightly floured surface, roll each ball into 40cm square sheets, and then cut each sheet into 4. You will have 12 square wrappers.

    Lightly dust wrappers with cornstarch to prevent them from sticking together, and cover with a damp cloth so that they don’t dry out.



  8. Braised Beef with Pepper Rajah

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    Your guests will think you spent your whole day in the kitchen preparing this delicious dish, yet with a pressure cooker; this dish is cooked in no time.

    Braised Beef with Pepper Rajah

    Serves – 4 to 6

    1kg beef, cut into strips
    6 crushed garlic cloves
    1 onion, cut into wedges
    500ml beef broth
    1 red bell pepper, cut into strips
    1 green bell pepper, cut into strips
    2 tbsp tomato puree
    2 tsp paprika
    2 tsp freshly ground black pepper
    1 tsp cayenne pepper
    1 tbsp ground cumin
    2 tbsp soy sauce
    2 tbsp Worcestershire sauce
    6 bay leaves
    2 tbsp olive oil

    Combine soy sauce, paprika, black pepper, cayenne, and cumin in a bowl.
    Rub meat with spice mix; cover and marinade 15 minutes.  

    Heat oil in stove-top pressure cooker; and sauté beef with spices until brown on all sides; remove, set aside.

    Add onions, garlic and bay leaves; cook 3 minutes. Add broth, tomato puree and Worcestershire sauce, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker.

    Return beef to the cooker, stir and close cooker.
    As soon as the cooker is in pressure, lower heat and cook 30 minutes.

    Release pressure. Carefully open cooker, add bell peppers, stir and simmer 5 minutes, adjust salt to taste, and serve hot, with steam rice.


  9. Cream Corn Soup

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    So quick, so easy, and so tasty, you may wonder how this is possible.

    Cream Corm Soup

    Serves – 6
    2 cans creamed corn
    900ml chicken broth
    3 eggs
    2 tbsp chopped spring onions
    ½ tsp white pepper

    In a large casserole bring chicken broth to boil, pour in cream corn, stir to mix and bring it to boil, once again.

    Beat eggs in a bowl together with white pepper, and gently pour in the soup, while stirring. Cook for 2 more minutes.

    Sprinkle with spring onions just before serving.

    Voila! Enjoy

  10. Tuna Medallions with Capers Sauce

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    Grilled Tuna on its own is already a great way to enjoy this fish, adding a capers and lemon tangy sauce makes it divine!

    Tuna Medallions

    Serves – 4
    8 tuna medallions
    2 tbsp olive oil
    1 orange
    1 lemon
    2 tbsp capers (drained)
    1/2 cup white wine
    50g butter
    Salt and pepper

    Cut orange and lemon in half. In bowl mix the juice of half of both citrus; thinly slice other halves, cut into half-moon.

    Season tuna with salt and pepper.
    Heat oil in a large grill steak pan; and grill fish 2 minutes on each side.

    Add wine, orange juice, lemon juice, orange/lemon slices, capers and butter.

    As soon as the liquid starts bubbling, turn heat to low, cover and cook until the fish is cooked through, 2 minutes.

    Arrange medallions on a platter; pour sauce over, garnish with orange/lemon and serve.