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Friday 9 january 2009
13:53
Find in our guide
Starters
to read : culinary lexicon
Piton des Neiges potato pancake
“Local” stuffed tomatoes by Brigitte Grondin
Aubergine Fritters
Bonbons Piment
Breadfruit Balls
Char Siu
Chicken Croquette
Crab and Mango Delight
Creole Avocados
Crystallized Ginger 1
Crystallized Ginger 2
Gratin of Chayote
Gratin of pumpkin
Lasagnes d’ici by Brigitte Grondin
Pawpaw Salad
Pickled Lemons
Pickles
Prawn Fritters
Samosas
Spring Rolls
The “Bouchons”
The “Grattons”
The “Grattons”
rating :
Ingredients :
(for 4 personnes)- 1kg rind
- Cooking salt
- 1 tbsp oil
Method :
Cut the rind into approximately 5cm pieces.Heat the oil in a saucepan, add the pieces of the rind and simmer for approximately 3 to 4 hours on a low heat.
Add one tablespoon of cooking salt half way through cooking.
The “grattons” should become crispy.
Let the “grattons” drain overnight before serving.
