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Friday 5 december 2008
21:18
Find in our guide
Main course / Meat
to read : culinary lexicon
Andouillette Sausage with tomato
Banana Flowers Curry
Beef Curry
Beef curry with carrots and potatoes
Beef curry with christophines
Beef curry with ginger and onions
Chicken Curry
Chicken dip in a litchi-flavoured sauce by Brigitte Grondin
Chicken in coconut milk
Chicken Massalé
Chicken with a vanilla sauce
Chicken with green peas
Chicken with zest of combava
Creole Beef Steak
Creole Roasted Pork
Duck Stew
Goat “massalé”
Guinea Fowl with zest of combava
Jackfruit curry with smoked pork
Pork Curry
Pork Curry with Christophines
Pork curry with palm tree heart
Pork Curry with Potatoes
Pork legs curry
Pork skewers
Pot-au-feu à la créole by Brigitte Grondin
Sausage tossed in a tomato Sauce
Smoked pork tossed in a spicy tomato sauce
Smoked Pork with potatoes
Spicy duck confit by Brigitte Grondin
Tagliatelles served with char siu by Brigitte Grondin
Tangor and Vanilla Duck
Vanilla Duck
Pork Curry with Christophines
rating :
Ingredients :
(for 4 personnes)-1kg pork leg, cut into chunks
-1kg christophines
-3 onions, finely chopped
-5 garlic cloves
-1 sprig of thyme
-Salt, pepper and oil
Method :
Using a pestle and mortar or a food processor, smash the garlic cloves, salt and pepper into a paste.Gently brown the meat over a brisk heat for about 8 minutes. Add the onions and simmer for 2 minutes, before adding the crushed condiments and the sprig of thyme.
Fill the pan with water and cook over a medium heat for 35 minutes. Meanwhile, peel the christophines and cut them into large pieces. Next, add the christophines to the pan and simmer for about 30 minutes. At the end of cooking, the sauce should have reduced.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
