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Friday 5 december 2008
21:02
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 palm tree heart
rating :
Ingredients :
(for 4 personnes)-1kg pork leg, cut into chunks
-4 palm tree hearts, cut into pieces
-4 small onions
-4 tomatoes
-6 garlic cloves
-1 piece of ginger
-1 tsp curcuma
-1 sprig of thyme
-Salt, pepper and oil
Method :
Fry the meat gently in oil. Meanwhile, pound the garlic, ginger, salt and pepper to a fine paste in a pestle and mortar. Next, add the thinly minced onions and the crushed condiments to the pan. Simmer gently for 1 minute before adding the thyme, tomatoes and curcuma. Cook over a low heat for 10 minutes. Then pour in some water.Once cooked, add the palm tree heart
Serve on a bed of white rice.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
