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Friday 5 december 2008
21:09
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 legs curry
rating :
Ingredients :
-4 pork legs, chopped
-5 onions, finely chopped
-7 garlic cloves
-5 small tomatoes, cut into small pieces
-1/2 tsp curcuma
-1 sprig of thyme
-Salt and pepper
-1 sprig of parsley
Method :
Wash and drain the pork legs.Using a pestle and mortar or a food processor, ground the garlic, salt and pepper into a paste.
Sear the pork legs for a couple of minutes. Next, add onions and garlic mixture. Simmer for 2 minutes before adding the tomatoes, thyme and curcuma. Pour in some water and bring to the boil. Then, reduce the heat and simmer for about 2 hours. The sauce should have reduced once everything is cooked.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
