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Friday 5 december 2008
21:10
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
Smoked Pork with potatoes
rating :
temps de préparation :
30 minutestemps de cuisson :
30 minutesIngredients :
(for 8 personnes)1,2kg smoked pork
200g onions
50g garlic
1dl oil
Salt (optional)
Black pepper
Fresh thyme
1tsp curcuma
800g potatoes
Parsley
Method :
Cut the smoked pork into 1cm thin slices.Blanch the smoked pork in boiling water. Next, slightly brown the meat and skim off any excess fat.
Add the finely minced onions and simmer gently.
Meanwhile pound the garlic, pepper and thyme into a paste. Next, stir the garlic mixture into the pan. Allow to sweat. Add the crushed tomatoes and curcuma and cook for a couple of minutes.
Pour in cold water, bring to the boil and simmer for 5 to 10 minutes.
Add the diced potatoes and cook for about 30 minutes or until the potatoes are cooked through.
The sauce should have reduced.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
