Seychelles food sensations

2010-01-29T18:46:00.001-08:00

A blog drew my attention recently to a plan that some other bloggers have to try 52 new recipes in 2010. I figure that a challenge like that looks like a good one and it may also give me a good reason to make better use of the large number of cookbooks that are sat in my kitchen.

I figure 52 in a year is only one a week and that shouldn't be too difficult, should it? I admit things may get a bit difficult , but I'm determined to give it a go. I'm not sure if there are any formal rules so to speak, but I plan to count any recipes in my tally - main meals, puddings, starters and baking. We're a couple of weeks into the year, but I can think of at least two new things that I have tried - and one of them I even took a photo of - so off I go. I'll aim to record them all on here.

White Fillets marinated in a homemade pesto

Description
An easy homemade versatile sauce that goes with pretty much anything.

Ingredients
50g/2oz basil
30g/1oz pine nuts, toasted
30g/1oz parmesan cheese, freshly grated
1 clove garlic, peeled and crushed
85ml/3fl oz olive oil
Salt and freshly ground black pepper

Method
1. Put the basil, parmesan, garlic and pine nuts into a food processor and season well.
2. Whiz together and with the motor still running, pour the oil in until the pesto thickens.
3. Store in a clean jar in the fridge covered with a slick of oil to prevent it drying out.

I doubled the amount coated the fillets with half the amount .I baked them.Served with tagliatelle that was then coated in the remainder of the pesto. i placed the fillets on the pasta and lightly mixed. A lovely salad anointed with lemon and a touch of oil

2010-01-13T15:32:00.000-08:00

chicken curry in a rich massale sauce

Hot,soft crispy ,fragrant sour a really good potato dish

Christmas and the new year aside. I craved some mezze type dishes today flavoursome food .Today's menu a chicken curry, grated salad with nigella seeds, a new potato dish from Lebanon and a coriander and lemon flavoured houmous

Potato dish

4 tbsp of olive oil

400g new potatoes diced

3 garlic chopped finely

1 chilli red diced

1tsp cumin seeds

salt

pepper

juice of lime.

This dish is so simple fry the cubed pot until golden and soft inside, drain and set aside . in the same pan reheat the oil that you fried potatoes in and add the cumin, wait for it to pop and become aromatic add the garlic, chilli add the cooked pots and mix together, remove from heat once mixed together and squeeze the juice of lime.Season and add a large tbsp of chopped coriander. Serve either hot or cold.

You could serve with a grilled piece of fish or steak, simple roatsed chicken ,great for barbeque's as it tastes good hot or cold.

Grated carrot salad

I use a packet of the chanterey carrots topped them and whizzed them in food processor. To a bowl add the juice of 1 lime, 2tsp of nigella seeds ,chopped coriander,salt, a handful of chopped flat leaved parsley. Add a drizzle of extra virgin olive oil and mix.

We att both recipes with curry and waitrose shop bought houmous ,and warmed pitta bread . Enjoy.

My slowcooked pasta sauce

2009-12-02T15:36:00.000-08:00

Nothing makes me feel like comfort food than winter. As much as I love cusine creole I love food full spot.Today I made a slow cooked tomato sauce. It's such a quick and easy recipe and it has so many uses. I use in with the obvious pasta but i love it mixed with cooked green beans shredded basil.Its also delicious cooked with cannelli beans, or butter beans with a grilled piece of fish.

The following recipe doesn't require much preparation but the resulting sauce tastes like it has taken lots of prep.

Slow cooked sauce

I make a large pot of this but ill give you a more manageable amount.

2 tins of tomatoes, now I don't want to sound pompous but use the best you can afford.I like italian ones.

1 clove of garlic , lightly squashed,

2tsp olive oil

1tsp sugar

salt n pepper

Add all the ingredients to the pan and cook it very very slowly, you must make all the juice reduce. It takes 50 or so minutes for this amount ,the photo shows light bubbles on the surface of the sauce this is ready. Remove from heat.

You can add other flavouring at this point, a pinch of choppd chilli ,a splash of balsamic is nice,or some shredded basil my favourite. Try and make lots it freezes beautifully and it enables you to have standby dishes that make all the difference to those impromptu meals we all have .

Autumn

2009-10-14T08:17:00.000-07:00

I love autumn,apart from the gorgeous changes in nature I love knitting/crocheting with all my woollen fibres, as well as all that I love baking .The top two photos are two cakes one baked on Monday packed with pureed fruit and cherries .The second a banana cake with flaked almonds,delicious I'm told .They look very similar but the texture of the fruit filled one was so dense and very cakey.The banana cake much lighter,soft. The colours are very similar I used dark muscovado sugar, you can always ring changes by changing sugar.
I have been baking lots of cakes and not eating them. Not sure, if i should write that but it isn't because I don't like them but its more about making the family feel so happy when I put a slice on cake next to them while they do whatever it is we all do in the evenings. Ahh Autumn, its so wonderful .I'm off to check todays dinner smoked mackerel dauphinose and a side of spinach.

Fish curry cooked in coconut

2009-09-28T15:46:00.003-07:00

I I am often asked when do I find time to cook from scratch. They say they don't have the time. I

am amazed at the junk food people will eat, strange looking sauces with untold additives.Why cant they see that by the time they have called for a takeaway they could have made this dish ,full of flavour and additive free .This is a really easy dish that can be prepared in 20minutes.

.I have adapted a few things. I find lots of people like fish without bones. I ,on the other hand, love the fish with bones ,most people in Seychelles use fish with the bone.It makes the sauce have depth.For that reason I do this dish with filleted fish . Any white fish, . I prefer to buy my fish from my fishmonger.We often go to billingsgate I buy fresh fish, from the Indian ocean and fillet it myself. I love eating fish that my parents ate in Seychelles it makes the dish authentic .

It's very difficult to find a fishmonger as supermarkets are forcing small business's to go under as they cannot compete with supermarket prices. They have changed the face of our high streets, dozens of one pound shops,.every high street have become carbon copies .Its very sad.We no longer chat to the butcher,baker, fishmonger buying food has become a lonely one.

Ok, rant over.

Ingredients.

3 garlic cloves,

3 green finger chilli's

5cm/2in piece of ginger, peeled

3tbsp of sunflower/ groundnut oil

1 small onion, finely sliced

5-6 curry leaves. (these are become easy to source they can be found in most supermarkets)

1/4 tsp ground turmeric

1/4 tsp salt

200ml coconut milk

155ml boiling water

500g of any fish fillet; pomfret haddock,pollack,snapper,cut into 4cm/2in wide pieces

Method;

1 Place garlic, chillies and ginger together in a food processor until smooth.

2, Heat the oil in a pan and fry the onion with the curry leaves for a few minutes over a medium heat.You want them softened.

3. Add the garlic, chilli and ginger mixture with turmeric and salt. Fry for a few minutes, then add 200ml coconut milk with 155ml boiling water.

4. Simmer for 8 minutes then add the fish pieces and gently simmer. The sauce should reduce and thicken.

5. Check the seasoning.When the fish is to liking serve with rice and salad

I love these recipes of my childhood it connects me to my family, sharing the same way of preparation ,using the same fish. Very comforting,

Serve with rice and a salad.

Method

Chayote/christophene/ Cho cho Salad

2009-09-17T14:19:00.000-07:00

Christophene, also called cho-cho or choyote, is a rough-skinned, pear-shaped vegetable.On slicing open you’ll find a very pale green and watery interior, with a soft white seed. It’s almost squash-like in appearance, and melon-like on the inside.
Christophenes grow on vines on shady and cool mountain slopes. Easy to grow and harvest, they are quite economical, plentiful and easy to prepare. Not having much of its own flavour, christophenes can be used extensively in cooking. It is approximately 93% water and is neutral in taste.Very low fact. They are readily available in Indian grocers .

The following salad is one of my favourite

2 cho-cho ,peeled and cut in half. Remove the white seed.
2 red onions , finely sliced
1 /2tsp of white wine vinegar
1 large lemon
2tsp sunflower oil
1tbsp flat leaved parsley, finely chopped
1 or 2 green birds eye chilli ,finely chopped (add according to your preference)
1 tbsp salt
black pepper freshly grind (never use the powdered stuff)

Method

Steam or boil the cho cho, time will vary as they are often different sizes,you want a bit of resistance when you pierce with your knife. Drain set aside to cool.
Thinly slice the red onions put into a bowl , add the salt to the onions. Now, this is a little unusual but you must rub and squeeze/massage the salt into the onions. This is something my mum does she says it sweetens the onions. Now ,add some water to the onions, swirl the onions around. . Drain the water and squeeze all the water out from the onions.The salt will be removed and you will be left with lovely mild onions.(They are delicious Ilike to use them when making cheese n onions sandwiches.)
Add black pepper to taste. Pour 1 to 2tsp of white wine vinegar .
Slice the cho- cho try not to cut it too thick or thin. Add these to the onions. Squeeze the juice from the lemon and add to onions, adjust according to your preference.You are looking for a slight tang and sweetness.
Add the sunflower oil , I suppose we are making a deconstructed vinaigrette.Allow the flavours to develop. It allows the cho to soak up the lemony,vinegary dressing. Serve with grilled fish and plain basmati rice

Lazy days

2009-09-15T15:50:00.000-07:00

Tonight's dinner was a lazy affair. Spaghetti with mussels,cherry tomatoes,basil, dash of white wine, garlic.I really enjoy these quick meals by the time the pasta is ready you can rustle up the sauce. Very quick and packed full of flavour.

Golden apple (fruite cythere)

2009-09-08T16:45:00.000-07:00

They have a green skin which becomes yellow when ripe.Inside a nucleus of fibrous and bristling spine adheres to the crunchy pulp. In Seychelles, the crunchy green fruit , preserved in vinegar or serves as a condiment. Golden apple as I've always called it is sweet n sour at the same time.Textually it is very similar to unripe mango.I often eat them when the skin is tinged with a little yellow uncooked ,sweet sour, sharp all at once.Golden apples are available from Indian/west Indian grocers.

As with many of seychellois dishes this is served as a side dish

The following recipe is delicious

4 golden apples, grated (on the large

2 red onions finely sliced into half moons

1 tsp of cumin seeds

2 chillies,finely sliced

1 large spring onion ,finely chopped

A heaped tbsp of chopped parsley

Sunflower 1tbsp

Method

In a frying pan add the oil and when it starts to get heat add the cumin seeds they should pop and become very aromatic.

Add the other ingredients and fry them ,until the mixture softens it should not be sticky.It should have bite .This filling is delicious with fried fish,rice, or a curry. I love having it cold with cuts of meat in a sandwich.

A roaring fire

2009-08-25T20:08:00.001-07:00

Barbeque Sunday
Originally uploaded by i.n.d.e.p.e.n.d.e.n.t

Few things stir me, one of which is the smell of firewood ashen ,grey .I love having barbeques they are etched in my brain.I have great childhood memories .My favorite is one we had in seychelles on the beach i was only five or six but I remember the smells and sights.Gorgeous roasted bread fruit black and charred but within a soft cream interior sweet and yet not.

Indian ocean mackerel studded with chillies and chared in spots added the right mount of smokiness .It was served with an unusual
accompaniment of chatiini payaya. At its simplist it's a shredded salad soured with lemon but of course, as with most simple things its steeped in tradition and I'll have my hand slapped for the crude defintion. I wanted to created a picture and offer my thoughts of this my first memory of bbq.

The one lasting thing about all my memories of bbques is that they have alll been family events first and foremost with my parents and my own children, and more recently friends laughin .drinking,dancing and lots of eating all around the fire. it fills me with so much pleasure a sausage ,a whole jerked snapper,or the hubble spud and much more all taste like heaven to me when done on the barbie.

I find it strange that i have been neglecting this blog as food is such an interrugal part of my life.I cook almost everyday from scratch and yet,somehow. i neglect taking photos.ok,my photos aren't too great but I'm going to try and blog much more about food.

I end with this beautiful image from flickr to help you remember your fav bar beque memory.

Smoked mackerel

2009-07-08T00:41:00.000-07:00

There are just somethings I never do without in my fridge ,smoked mackerel fillets,is one of those things ,peppered or plain.You can make all manner of things ,I love it flaked and added to potato dauphinose.,a add it to salad, even just having them with grilled tomatoes for breakfast.

Today I baked butternut squash, green ,red, orange peppers, red onions, garlic,chopped red chillies together anointed lightly with some olive oil. Bake until soft and golden.Five minutes before you are ready to take the dish out of the oven add a handful of cherry tomatoes .Just so they are warmed through .This dish is best served warm. add a large handful of basil leaves an drizzle with lovely balsamic vinegar. Baking vegetables to my mind concentrates the flavour .These vegetables work very happily together. An easy one pot dish.

Cauliflower wth shredded ginger

2009-06-22T09:28:00.000-07:00

Cauliflower
Originally uploaded by abaesel

Seychelles cuisine usually consists of fish/meat , rice ,and a veg dish .Very simliar to an indian thali .I love cauliflower this recipe is wonderful. I love eating it any time of the day,often cold with really good bread .

500g cauliflower
3/4 tsp cumin seeds
3 tbsp oil
1-2 tbsp grated ginger
1/2 tsp cumin powder
salt.
1 chopped chilli

Cut the cauliflower into florets.
Take a frying pan and place on the fire and add the cumin seeds and toast , it should be aromatic and darken slightly.Set aside.
Heat the oil and fry the ginger after 30 seconds add the cumin seeds and chilli and the cumin powder.
Add the salt and add the cauliflower.
Cover with the lid and cook over a low heat until the cauliflower is as tender as you like.

Big George

2009-05-21T08:16:00.000-07:00

We recently heard some sad news that a family friend who we called Big George. had past away, On this occasion I couldn't attend the funeral I started a new job on that day .Although I could not go I couldn't help thinking about that families sadness. Nothing like death to remind us how short are lives are .Never put off what you can do today. I have neglected my blog as I have so many things going on. I have made a promise to myself I will post at the very least every fortnight.

I needed some comforting food a lovely prawn curry with steamed basmati rice and a salade tomato. Simple fare that soothes my body and my soul.

Prawn Curry

2009-05-21T08:09:00.001-07:00

Prawn curry recipe is below
Prawn Curry
Originally uploaded by Niamheen

Karri koko (prawn curry cooked in coconut milk

2009-05-21T08:05:00.000-07:00

I adore seafood, well I would coming from an island in the middle of the Indian ocean. On todays menu is a delightful prawn curry with coconut milk .

Carri coco means a curry that is made with coconut.Serves 4.
2 tbsp oil veg/sunflower oil1
50g (5oz) onions, sliced
3 green chillies, sliced
100ml (3 1/2fl oz)coconut milk
350g (12oz) large peeled raw prawns15g
(1/2 oz) tamarind pulp (I buy mine from oriental supermarket its in a jar and can be stored in the fridge very handy to have)
1tsp salt
1tsp pepper
1tsp grated ginger
1tsp chopped garlic
1tbsp massale

For massalé:2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp black peppercorns1
tsp cardamom pods
1 tsp cloves
small piece of cinnamon
1 tsp ground chilli1
tsp grated nutmeg

Method
:Dry roast the coriander seeds,cumin seeds,black peppercorns, cardamon pod and the clove,be careful and dont let them burn the flavour of the massale will be greatly affected. Dry roast them until they are aromatic a few secs is all that is needed. Grind all dry ingredients in a coffee grinder or if you like have a go in the pestle and mortar(I've never been clear as to which is which,is the pestle the bowl?)Set them aside to cool a little and then grind ,add the chilli and the freshly grated nutmeg.Store in an air tight container, use this massale for the curry.

Method;

Fry the onions ,garlic,ginger together until soft and very aromatic, add the green chillies and the massale. Mix and add the coconut milk. Lower the heat and simmer add the tamarind pulp . Continue cooking until all the ingredients are cooked and the sauce is thickened.
Add the large peeled prawns , I had some shell on prawns that I've used for todays dish .I love to suck the shells ,but more importantly they add a fishiness to the sauce which it so delightful.It makes a lovely prawn stock.

The dish is done when the prawns are no longer grey but pink and the sauce is thick.Serv with steamed basmati rice. My dad always added parsley as a garnish but it also acts aids digestion.
As a family we all sit around the table discussing the days events,whilst sucking and peeling prawns.Using all of our senses .

Flavoured rice

2009-01-12T07:43:00.000-08:00

In Seychelles rice is eaten everyday with that in mind I often spice up the rice to add a new dimension to it.For instruction on how to cook rice please check earlier posting.For this dish do the absorption method

Cumin and turmeric scented Rice

Serves 4.

300g/ 10 oz basmati

20 fl oz/1pt of water

1tsp of cumin seeds

1 onion peeled and chopped into small cubes

1tbsp of veg/sunflower oil

1tsp turmeric powder

Heat the oil until it is very hot add the cumin seeds, they are ready when they start to pop and the oil smells very aromatic add the onions and fry until golden brown add the turmeric and swirl.

Add the rice and coat in this very flavoursome oil add the water continue to cook as the instructions for the absorption method in earlier posts. Serve hot with any dish.

How to make coconut water

2008-09-22T08:46:00.001-07:00

Coconuts
Originally uploaded by Eun Leanan

The liquid that comes out of a fresh coconut is NOT the same as coconut milk.
This liquid is coconut water .
The coconuts supplied in may non-coconut-growing countries often have little or no liquid inside. The fresher the coconut, the more juice it will have.
Coconut milk is a liquid extraction from grated coconut flesh. If you don't want to use a can, you can make coconut milk at home.
How To Make Coconut Milk
You will need:

8oz of unsweetened desiccated coconut
¾ pint boiling water
-- Put the coconut in a mixing bowl.
-- Pour the water over the coconut and mix it briefly.
-- Leave it to stand for about 20 minutes.
-- After 20 minutes, drain the water into a fresh bowl through a sieve or piece of linen (or even a very clean tea towel). you might prefer to get hands-on about this and just compress the water out of the coconut with your hands.
-- Squeeze the coconut as well as possible - it ought to be almost dry by the time you have finished.
-- The liquid you have left behind after you have squeezed the coconut is the milk - and you can use it in your coconut milk recipe as a replacement for the tinned version.
-- It will stay fresh in the fridge for a day or two if you keep it in a sealed container or cover it with cling film.

The beautiful photo is from flickr

2008-05-06T19:11:00.000-07:00

I'm really rather fond of fish , that's the understatement of the year. I adore fish and seafood. sometimes even I hanker for some fish deep fried and battered. I made a batter but added some masala to it. Deliciously, crisp and flavoursome. served with some good olde mushy peas and tartar sauce, sounds strange but delicious nonetheless.

SimplyLobster

2008-04-21T03:23:00.000-07:00

Sometimes the best treatment of something as delicious as lobsters is the simple touch, yesterdays meal was just that, lobster simply cooked. I used a food processor added chillies,parsley, onions, garlic, lemon juice was added to create a delicious pic cant green sauce.The lobster was served with this hot green sauce. For me its perfect.

Pineapple with salt and pepper.

2008-03-05T08:57:00.000-08:00

Growing up my dad hated us eating sweets, my parents worked really hard, dad for london underground and mum for royal mail. Both are very proud of working for them .They worked very hard always picking the shifts whereby one parent was always home when we finished school.I can honestly say I never came home from school to an empty house. someone was always preparing a meal.

When my dad was on lates at the weekend I was allowed to stay up a bit later. I loved it ,he always came back with his idea of sweeties and treats; a ripe mango, lychees, custard apples, tamarind in the pod, papaya , melon, coconut, always wrapped in newspaper ,later it was brown paper bags.

My absolute favourite treat was pineapple.I loved the the preparation,somehow this prickly looking thing turned into the most beautiful fruit.I 'm sure you all know how to prepare a pineapple,but i'm sure many of you have never had it sprinkled with salt and a fresh grinding of black pepper.

Next time you have a really juicy ripe (it must be ripe) pineapple try it like this,salty, savoury, flavoursome and sweet.So, next time that child of yours wants some sweets try and change their perception of what a sweet is.Its worked for my brother and myself and both my children have been bought up thinking fruit was a sweet.Of course, it hasnt stopped them eating sweets but they are quite happy to forgo them and eat fruit instead.

Sliced octopus with onions and tomatoes

2008-02-27T05:53:00.000-08:00

2008_02260006
Originally uploaded by heldasland

Ingredients;

1.8kg octopus
250g sliced onions
500g sliced tomatoes
5g fresh chopped chilli
30g crushed garlic
20g crushed ginger
30ml soy sauce (we have a large chinese communnity in the Seychelles)
45ml sunflower/veg oil.
1 tbsp chopped parsley (this isnt traditional but my dad used it, I think it adds a freshest to the sauce

Method;
Boil the octopus as described in earlier post. Set aside when cool enough to handle cut into long thin slices on the diagonal.Season with salt and pepper.

Heat the oil, add the garlic,ginger,chilli,and stir for 1 minute .It will smell very aromatic.Add the onions,stir until brown and soft .Add the octopus,sliced tomatoes,soy sauce, and cook slowly for 20 minutes. The onions and tomatoes will make a lovely rich sauce. Add the chopped parsley.The octopus will be tender and delicious.

Serve with rice and salad.

Octopus, how to prepare.

2008-02-26T05:29:00.001-08:00

Seychelles - Octopus
Originally uploaded by kevboyce

As an ancient denizen of the deep - its ancestors lived at least 200 million years ago -- octopus has long been mysterious, thanks to its appearance, intelligence, habits, and remarkable defense mechanisms. (Not only can it shoot a confusing jet of ink to cover its retreat, its skin can change color, almost like a flashing neon sign.) But strange as it may be, the octopus is neither unfamiliar nor uncommon: It thrives in warm and temperate waters throughout the world, feeding on crustaceans and fellow mollusks (technically, octopus is a molluscan cephalopod). Happily, for us at least, it also develops a lovely flavor and texture, as long as it is handled correctly.

The stumbling block, according to reigning "wisdom," is that octopus is so tough that extraordinary measures must be taken to tenderize it. And if you ask five different people what these measures are you are likely to get five different answers, all arcane - which goes a long way toward explaining why no one cooks octopus at home. A Greek cook may tell you to beat it against some rocks (actually a contemporary would probably tell you to throw it against the kitchen sink repeatedly). A Spanish cook will dip it into boiling water three times, then cook it in a copper pot - only copper will do. An Italian might cook it with two corks. The Japanese rub it all over with salt, or knead it with grated daikon, then slice the meat at different angles, with varying strokes.

These methods work, but so does cooking octopus slowly, with no further ado. No one wants rubbery octopus (although sushi-style octopus is nearly rubbery), but if octopus is properly handled, without fuss, it is reasonably tender. It remains chewy, but so does lobster, or sirloin steak.

Octopus is much like squid: If you keep the cooking time minimal, under five minutes or so, you get a chewy but not unpleasant texture; this is a good technique for octopus salad or sushi. But for most preparations, long, slow cooking, which yields a tender texture, is best. (If you cook it too long, it becomes dry and tasteless.)

Size: There are tiny octopi, under six ounces; these may be difficult to find and tend to be expensive. They're great cooked for a couple of minutes and then served with little more than olive oil, lemon, and salt; but they are really tidbits, mostly suitable for appetizers. The most common octopi we see are in the two to four pound range (there are octopi that weigh almost ten times as much, but these are not seen in stores) You'll also see medium-sized specimens, in the 12- to 16 ounce range. These are useful and convenient because one is a good serving.

Really, size doesn't matter.I like both big and small,All that matters is that you don't overcook them. Where it comes from, whether it's been frozen or not, the size, the cooking method - these are all pretty much irrelevant as long as you cook it carefully.

Finally, there is the issue of octopus skin, ugly when raw, but a lovely gelatinous, almost fatty substance once cooked. (The animal itself is extremely low in fat.) Some cooks and chefs rub it off. To me, this is equivalent to making osso buco and discarding the marrow. It's worth noting that this gelatin is so powerful that cooked octopus can be made into a terrine simply by weighting it (see the variation on Octopus and Potatoes, below). This gelatinous skin dries out and virtually disappears during grilling and some other preparations.

Almost every octopus dish begins with simmering, and it is not unlike cooking a tough piece of meat: You put the octopus in water to cover and cook it until it is tender.This usually takes about an hour, but may be considerably less for smaller specimens and sometimes twice as long for larger, tougher ones. Judging tenderness is easy: When the thickest part of the octopus (the "skirt," where the head meets the legs) yields to the sharp point of a small knife with little resistance, it is done.

The simmering need not be in water you can also simmer the octopus, but in olive oil - a kind of octopus confit.

Once tenderized by simmering the confit can be dressed with soy and lime juice. It can be tossed in olive oil and lemon juice, with or without other seafood and vegetables, to make a salad. Or, or course, it can be grilled, making it both crisp and tender. This ultimately appealing combination is easily achieved, as long as the fire is hot enough to crisp up the exterior before drying out the interior.

The best way to judge freshness is to smell - the aroma should be of seawater, nothing else. (An octopus that is going bad will reveal itself to your nose in an instant.)

Two to three pounds of octopus is about the right amount for four people (it shrinks startlingly). It doesn't matter much if you buy one larger specimen or several smaller ones, though it will affect cooking time

Preparing:

An octopus is a sac (the head) with eight legs. In the head are eyes, a mouth, a pair of beaks, and a file-like organ used to drill through the shells of its prey. Cleaning octopus is a chore, but not a daunting one; it essentially involves removing these innards from the head sack and rinsing; you then cook the octopus, whole. But cleaning is barely worth a thought: I have not seen uncleaned octopus sold in a store in more than five years. All frozen octopus is cleaned before freezing. If a fresh octopus should be uncleaned when you buy it, ask the fishmonger to do it for you.

Cooking: There are no hard and fast rules for timing. Some people say octopus should cook about 30 minutes per kilo (two pounds) but often the timing is longer. A 12- to 16-ounce octopus certainly cooks in less than an hour, and if you put four or even six of them in a pot together the cooking time will be faster than that for a four-pound octopus, which can take as long as two hours to become tender. Check with the sharp point of a thin-bladed knife; when it meets little resistance, the octopus is done. Do not cook further or it will begin to dry out and toughen again.

Great cooks blogroill

2008-02-16T14:26:00.000-08:00

Great news Seychelles Food Sensation had been added to the great cooks blogroll.
Great Cooks blogroll is a community that serves as a resource for anyone looking for meal ideas, creative cooking techniques, learning to cook, or looking to meet other Great Cooks. Click on the link at the side for all this and more!!!!!

Coconut truffles

2008-02-11T17:34:00.001-08:00

truffles 03
Originally uploaded by jamesjyu

Coconuts are plentiful in the Seychelles,so its fairly obvious that coconuts feature in lots of dishes.I love chocolate and coconut . opening a coconut are be daunting , the link shows how I open mine
http://www.howtoopenacoconut.com/ . The beautiful photo is from flickr.

Ingredients;
50g/2oz plain chocolate chopped,use the good stuff.
30ml/2tbsp single cream
100g/4oz icing sugar, sifted
50g/2oz grated coconut
Chocolate ,grated/coconut grated .

Method;

1.Heat the 50g chocolate in bain marie.
2.When melted remove and beat in the cream.
3.Gradually work in the icing sugar and grated coocnut.
4.Cover and chill until firm enough to handle.
5. Form into balls, coat 6 truffles iin the grated chocolate ,the remainder in grated coconut.

Sit back and enjoy.

2008-01-12T07:00:00.001-08:00

Photo courtesy of flickr

a
Originally uploaded by abbyladybug

Flavoured rice
In Seychelles rice is eaten everyday with that in mind I often spice up the rice to add a new dimension to it.For instruction on how to cook rice please check earlier posting.For this dish do the absorption method

Cumin and turmeric scented Rice

Serves 4.

300g/ 10 oz basmati

20 fl oz/1pt of water

1tsp of cumin seeds

1 onion peeled and chopped into small cubes

1tbsp of veg/sunflower oil

1tsp turmeric powder

Heat the oil until it is very hot add the cumin seeds, they are ready when they start to pop and the oil smells very aromatic add the onions and fry until golden brown add the turmeric and swirl.

Add the rice and coat in this very flavoursome oil add the water continue to cook as the instructions for the absorption method in earlier posts.serve hot with any dish.

Spice up your life

2008-01-05T08:00:00.001-08:00

Entree @ Frank Restaurant - 88 2nd Avenue
Originally uploaded by wEnDaLicious

With Christmas done and dusted I can say au revoir to the delightful goose fat roasted potatoes,marvelous bubble and squeak ,cooked with the glorious beef dripping.Trifles,honey roasted nuts.Boxes of celebrations. Over the Christmas period my family has a totally English menu, there is no excuse, I must lose a few pounds put on in the period.

Whenever I'm forced into this world of lowering the fat content of my food I revert to the food of my parents.Most of the foods are lower fat(except of course those cooked with coconut.)My favourites meals are those the envelope the western with seychellois spiciness.

There is nothing quite like having barbecue food, food cooked on the griddle always taste so lovely,a whole fish,slashed and filled with chili ,onions,garlic and ginger .Meat, chicken , vegetables all taste so wonderful cooked this way.The seared smokiness adds depth of flavour yet somehow the fish, vegetables, meat taste emphatically of themselves ie ;the fish tastes really fishy.

We rarely ate beef when I was growing up, mainly because in the Seychelles it was rare to slaughter cattle , therefore my parents didn't really eat it very often. If we did eat it it was always a stew (see earlier posts for recipe).Whenever I want to eat less I dont mind eating smaller portions but I will not compromise on flavour.I love to have heat and spiciness.

This is scarcely a recipe,

Take a piece of steak, I love a good ribeye ,use whatever cut you favour,crush garlic,ginger ,thyme (add any of these or all), add tamarind or sour mango powder.This will add a sour note,(these are easily obtained from asian grocers,some supermarkets sell them.) Marinate the steak over night, the seasoning really permeates the meat.However if you dont remember it can be done for a mimimum of one hour.

Sear the meat to your preference.In Seychelles meat and fish are to western standards cooked well done,I however love it rare to medium rare.Whilst the meat is cooking prepare the dressing.

1 red chilli or for ease , 1/2 tsp of chopped chilli.
2 spring onions
2 tbsps of rice vinegar
1 tsp soy sauce
juice of lime to your taste.
Rest the meat.

In a bowl add salad leaves (your choice) and a handful of flat leaved parsley, chopped cucumber just to a crunch to the salad. The above dressing is delicious is has heat , piccancy,and the freshness from the lime. This is the perfect slimming food for me ,packed full of flavour. Bon appetite

Smoked mackerel

2007-12-18T05:47:00.000-08:00

Ingredients

6 Fillets of smoked mackerel

2 red onions, finely sliced

2 spring onions, finely sliced

6 tomatoes on the vine, sliced into rounds

large handful of parsley , chopped.

2 lemons

2 tbsp red wine vinegar

salt and pepper

1. Take the red onions place in a bowl add 1tbsp of salt, squeeze and scrunch this into the onions, (sounds peculiar but my mum does this). Take the onions and wash them in water to remove the salt. Squeeze out the water. Place back into the bowl and add the red wine vinegar.Set aside

The reason this process is done is the salt removes some of the bitterness and also soften the onions.The red wine vinegar is added to marinate the onions.

2. Get a large plate and break the fillets of mackerel into bite sized pieces. Arrange the fillets in a single layer all over the plate.

3. Go back to the onions, add the sliced tomato , chopped spring onions ( these add freshness and crunch) , parsley, squeeze lemon to taste. Salt and pepper . Mix the ingredients. Put the onions over the mackerel .Let the salad sit and all the juices will mix together, the smokiness of the mackerel will permeate and adds fragrance to the onions and the tomatoes.The vinegar ,lemon cuts the richness of the smoked mackerel .It balances the salad ,serve this salad with with plain rice. I love to eat this with a large hunk of sourdough bread, and some beautiful red wine.

Ginger Root

2007-12-07T04:58:00.001-08:00

Ginger Root
Originally uploaded by cfwhitney

I have a really sore throat, my mum always insist we have ginger tea, as this is what she used in seychelles as a child.Its very soothing and tastes fabulous.

Ginger tea

Take a piece of ginger and slice into rounds.
Crush slices .
Pour boiling water onto the slices into a teacup.
Infuse five or six minutes
Add honey to sweeten.
You could strain the ginger but I don t, I leave the ginger in the cup and crush them with my teeth to release extra gingerflavour. It works wonders.

Seychellois stewing beef with peppers

2007-11-26T02:10:00.000-08:00

As winter nights are here, there is nothing more comforting than a bowl of steaming rice and beef slow cooked.Using stewing steak makes a beautiful thick sauce. The fat through the steak is very important in the sauce.

I find that stewing steak is not really used which accounts for the very economical aspect of this dish. My butcher has said more customers prefer roasting joints and steak rather than stewing or braising meat. I suppose its a sign of the times. We live in a fast moving world, where we don't have the time to cook these dishes. My argument is that this dish can quite happily sit on the stove or sit in the oven for 40-50 mins whilst you have a bath, or do something else.

I often vary this dish by adding carrots instead of the peppers, is also tastes good with baby potatoes fried and added at the end .Despite the list of ingredients this is a simple easy leave it alone dish.
The ingredients can be doubled or trebled and can be frozen for an even easier supper dish
Ingredients
500g stewing steak,
1 onion sliced in half moons,
1 tomato chopped,
1tsp thyme,
2 cloves garlic chopped,
thumb sized piece of ginger,
1 tbsp non flavoured oil,
2tsp dark soy sauce,
1tsp cumin seeds,
salt,
pepper.
2 red chilli's. finely chopped.
1tbsp flat leaved parsley
Method;
1) Add the oil to a pan heat up , when its hot add the cumin seeds, it should pop. Seal the meat and then set aside when crusty and brown. Fry together onions, garlic, ginger,chilli,

2) Add the meat to the veg and add the tomatoes, add the soy sauce. Stir fry and then lower the heat and place the lid on and cook slowly, until meat is soft. You don't need any water the meat cooks quite happily without it.

3)Add the peppers when the meat is tender and cook to your preference. I love them with a crunch. Add the parsley, cracked black pepper. Serve with plain steamed rice. In Seychelles we don't have brussel sprouts but at this time of year these are perfect.The resulting sauce is thick gelatinous and very tasty.

2007-11-16T05:12:00.000-08:00

My mum loves tuna from the Seychelles,obviously she grew up on the stuff had has a natural bias towards it. In like me you check the labels for the origin of food you will sometimes be very lucky and find tuna from the Seychelles,as the label on this tin . My mum goes mental and so do I . Needless to say once mum phones the seychellois friends she has living in London, supplies of these are sure to disappear. So for a taste of tuna from the Seychelles check out the tins.

Festivals

2007-11-12T04:52:00.000-08:00

My other half's parents are from Jamaica. I love to combine Seychelles food with Jamaican food ,a sort of fusion I love a curry from the Seychelles deeply flavoured with seychellois masala and I serve it with the traditional rice n peas from Jamaica.

With winter firmly upon us its lovely to have comfort food, thick substantial rib sticking foods. I love dumplings especially fried dumplings .The following recipe is for a dumpling that is fried but it has sugar added. Its almost a doughnut not as sweet and is doesn't use yeast. It has a leavening agent of baking powder. It is wonderful with salt fish, and spicy food as is seems to counteract the heat. Try with any curry, and is especially nice with chicken or fish coating in the fiery jerk seasoning .Its readily available in most major supermarkets. I love to support local shopkeepers and I recommend that you shop out of the box and pop into the local Caribbean /west Indian shop they will have the best , most authentic seasonings and can help you a little more. Just add to chicken and fish ,either barbecue or oven bake.

Serve with these delicious hot crisp fluffy sweet festivals.Or try with the saltfish recipes or the poisson grille.(See earlier recipes)

Festival

!50g yellow cornmeal (polenta)

100g plain flour

60g light brown sugar

1/2 tsp salt

1 egg lightly beaten

250ml water

grating of nutmeg

flavourless oil for frying.

Method

Mix the dry stuff.Stir in the egg add water to make a soft dough. Tear off small handfuls and roll into small or large ovals.Fry in very hot oil until crispy on the outside and soft and fluffy inside. do this in hot oil but lower the flame as you have to ensure the batter it cooked on the inside approx 6 minutes.Drain on absorbent kitchen paper. Eat whilst hot these can be kept warm in an oven quite happily for a while ,but the longer they stay they lose the crispiness but are still delicious.

Ladob patat (Sweet potato pudding)

2007-11-07T01:11:00.000-08:00

Depending upon the sweet potato variety, of which there are about 400, its flesh may be either white, yellow or orange, and its thin skin may either be white, yellow, orange, red or purple. Sometimes this root vegetable will be shaped like a potato, being short and blocky with rounded ends, while other times it will be longer with tapered ends.

Sweet potatoes are grouped into two different categories depending upon the texture they have when cooked: some are firm, dry, and mealy, while others are soft and moist. In both types, the taste is starchy and sweet with different varieties having different unique tastes.

The moist-fleshed, orange-colored root vegetable that is often thought of as a "yam" is actually a sweet potato. It was given this name after this variety of sweet potato was introduced into the United States in the mid-20th century in order to distinguish it from the white-fleshed sweet potato to which most people were accustomed.

Sweet potatoes are native to Central America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10,000 years that have been discovered in Peruvian caves.
Christopher Columbus brought sweet potatoes to Europe after his first voyage to the New World in 1492. By the 16th century, they were brought to the Philippines by Spanish explorers and to Africa, India, Indonesia and southern Asia by the Portuguese. Around this same time, sweet potatoes began to be cultivated in the southern United States, where they still remain a staple food in the traditional cuisine. In the mid-20th century, the orange-fleshed sweet potato was introduced to the United States and given the name "yam" to distinguish it from other sweet potatoes. Sweet potatoes are a featured food in many Asian and Latin American cultures. Today, the main commercial producers of sweet potatoes include China, Indonesia, Vietnam, Japan, India and Uganda.

How to Select and Store
Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots. Avoid those that are displayed in the refrigerated section of the produce department since cold temperature negatively alters their taste.
Sweet potatoes should be stored in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days. They should be stored loose and not kept in a plastic bag. Keep them away from exposure to sunlight or temperatures above 60°F (about 15°C) since this will cause them to sprout or ferment. Uncooked sweet potatoes should not be kept in the refrigerator

Recipe

600g sweet potato (use the white fleshed ones easily obtained from asian and afro caribbean grocers.
600ml coconut milk tinned
160g sugar
5g salt
2tsp vanilla extract
Grated nutmeg

Peel and wash the sweet potato use a peeler. Cut into chunks 3in
Place all th ingredients into a pan.
Simmer these ingredients , stirring occasionally until the potato is soft and the sauce has thickened.

Serve this dish hot. This can also be used as a filling for a tart served with ice cream

Banana Tart

2007-11-04T14:20:00.000-08:00

There are always bananas left over and instead of wasting them or making the usual banana bread I made these delightful banana and coconut tarts adapted from the fantastic Peter Gordon. This is scarcely a recipe .Take some shortcrust pastry, peters recipe calls for puff, bake them for 10 min or so remove from oven .In a bowl mash three ripe bananas add a large cupful of grated coconut.I added 1tsp vanilla extract. Add this filling to the pre baked tarts.I spread the tarts with raspberry jam and then added the filling.Bake for 10-15 min until golden brown .Leave to cool sprinkle with more coconut. Really quick and easy recipe. The wonderful thing about this recipe this the way the bananas almost souffle and combined with the coconut gives great body to it. The raspberry jam added a little sticky sweetness but can be left out for purity of flavour. this recipe is perfect for leftover ripe bananas. Try it.

Seychelles tea

2007-10-30T21:42:00.000-07:00

With the early dark evenings , cold wet weather comfort food springs to mind. For me, I love a cup of tea. Teas from the Seychelles a rare treat and always used when I'm planning a comfort food day, Delight in a cup of fragrant SeyTé (Seychelles Tea) produced in five blissful flavours: vanilla, cinnamon, orange, mint and lemon . I absolutely love the vanilla tea.

We always drank our tea with evaporated milk, or condensed milk. Whilst livestock is now quite plentiful my mum said when she was growing up cows were very rare therefore milk was a scarce commodity hence the use of tinned milk. The addition of tinned milk might sound strange but it really adds a creamy,sweet edge almost like an irish coffee,without the alcohol just perfect with a dressing gown, fluffy slippers a couple of digestives.

Cashews

2007-10-26T19:13:00.001-07:00

pralines
Originally uploaded by vrot01
Cashew nuts have a deliciously sweet and buttery, nutty flavour with a slightly softer texture than many other nuts. The nuts are sold in 3 fashions,raw, boiled and roasted, although you will need to be close to the source to find raw cashews. We have them in the Seychelles they are extremely popular with drinks, much as the peanut is to the uk.They lend themselves to many culinary uses, from a simple table nut, to cooking in both sweet and savoury dishes.

Cashews grow in an extraordinary manner. Instead of the seed, growing inside the fruit, as is mostly the case, cashews grow as a small extension to the base of the cashew fruit, which is also called cashew apple, due to its similar appearance to the popular orchard fruit. This gives it a most striking appearance.

Cashew Nut Pralines
Pralines is an extremely quick and relatively easy recipe, it's basically just caramel with nuts in it. However, it requires patience as it is very easy to burn the ingredients or create a lumpy end result. But with a little practice, this can turn into a 10-minute wonder of your kitchen.

Ingredients

(about 30 pieces)
225g white sugar
175g brown sugar
150ml condensed milk
1/2 tsp salt
60g butter
1 tsp vanilla extract (a little less or more to suit your taste)
150g roughly chopped nuts. I love pecans, walnuts , cashews, almonds

Method
If you can't find the fresh nuts, use packet nuts, but watch out for added salt.( If you use these, do not add the additional salt listed in the ingredients)

.Roughly break them up in a pestle and mortar for a chunky texture. Or if you prefer a smoother finish, blitz them in a machine to your desired consistency.

Combine the white and brown sugars and the condensed milk in a heavy-bottomed pan and bring gently to the boil.If you have a "candy thermometer", test the mixture and look for a temperature of 120ºC. At this temperature, the mixture is at "soft ball" stage. A small amount of mixture dropped into cold water forms a soft, flexible ball, but flattens on its own without squeezing after a few seconds in your hand.

When at this stage, remove from the heat and throw in the butter, nuts and vanilla. Stir thoroughly to combine.Now spoon the mixture onto greaseproof paper and leave your delicious pralines to cool before enjoying.

We ate these all the time, my parents loved to have friend s over at the weekends and we'd all eat, drink copius amounts of alcohol, and these nibbles featured quick alot.

Bouillon

2007-10-22T17:26:00.000-07:00

This is a bouillon, in France a bouillon means stock. Court bouillon meaning short boil is vegetable stock usually prepared for fish or poultry. In Seychelles ,we have a bouillon as part of our meal. It is a light refreshing broth. This particular one is made with Chinese leaves, some are made with fish, a vast amount of leaves can be used .I like to use chum soy, bok choy, cos lettuce makes a really great bouillon .Bouillon provides a clear base stock which somehow concentrates the flavour of either the fish or the vegetables.The real essence of the leaves comes through. It is eaten with rice,I particularly like it with fried fish, the broth provides the sauce element that is needed with the dry fish and rice.Bouillon to me represents winter, comfort food i love nothing better than a hot bowl of this with nothing else. when my children feel unwell a bowl of this always hits the spot, light ,delicate broth .Try it.

Bouillon recipe.

2007-10-22T17:24:00.000-07:00

Ingredients;

1 whole chinese leaves (not one leaf but the whole head),
1 medium onion, peeled cut in half and thinly sliced halfmoons,
2 garlic cloves , peeled and chopped,
2inch of ginger, peeled and grated,
1 tsp of thyme ,
1 handful of flat leaved parsley,
1tsp cumin seeds,
1tsp veg/sunflower/rapeseed in fact any flavourless oil,
2tbsp chicken stock,(not essential but i do love adding it as it adds a depth to the broth),
1/2 pt of hot water from a kettle ,
salt
pepper

Method;

1.Cut the chinese leaves in slices (as pictured)
2. Heat oil in a deep pan, add the cumin seeds, they should pop and release their unmistakable aroma
3. Add the onions, garlic, ginger,parsley,thyme and fry soften these ingredients.3 or 4 minutes. it should smell pretty good.
4. Add the leaves and coat in the aromatic flavoured oil, before adding the water and stock if using.season with salt and pepper.
5, Cover and let it simmer for 10 min until the leaves are soft.

Bouillons are very refreshing , For me they are a comfort food, they are wonderfully quick to prepare,I often have leftover bouillon for brunch and I add the rice to the broth which creates the most satisfying "soup".For families who dont have lots of money this is a very satifsying meal and cheap meal

Mango crumble

2007-10-19T04:39:00.000-07:00

Originally uploaded by DDanzig

mango crumble

2007-10-18T15:51:00.000-07:00

Mangoes are everywhere in the seychelles,I cant think of many peole who dislike this golden sphere of sweet flesh. My first school dinner memory is of apple crumble.That delicious sweet and crumbly topping that covers bramley apples a sweet and sour sensation, such a great english pudding. This dish derives from having as we always do, too many mangoes .I feel it works very well.
Ingredients

For the filling
1 large sweet ripe Mango, peeled and sliced
25g brown sugar
1 pinch Nutmeg
1/4 tsp ground cinnamon
1 pinch ground cloves, or two whole cloves

For the crumble
150g plain flour
35g butter
50g brown sugar

To serve
vanilla ice cream or crème fraîche

Method
1. Preheat the oven to 180C/gas 4.
2. For the filling: place the mango slices in a saucepan with the sugar, nutmeg, cinnamon and cloves and cook gently for 5 minutes. Take the pan off the heat.
3. For the crumble: put the flour into a large mixing bowl and rub the butter in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
4. Spoon the mango mixture into a small buttered ovenproof dish and sprinkle over the crumble topping. Bake for 30-40 minutes until the topping is golden brown.
Serve with vanilla ice cream or crème fraîche.
Variations If you have no fresh mango, use a tin of mangoes. Drain before use.

Vanilla sugar

2007-10-16T14:33:00.000-07:00

Since starting this blog everything I now eat is being examined ,eg; I fancied a cup of tea, boiled kettle , go to cupboard to get out sugar, take lid off and the scent of the sugar evokes another memory.

Ever since I was a child (believe me it was a long time ago) there has always been a few broken pieces of vanilla http://www.vanillaplantations.com/ tucked into our tin of sugar. The scent of vanilla has always been a favourite of mine. My mum is a superb cake maker and she uses this vanilla scented sugar. This sugar also perfumed our coffee and tea.

I recently visited the new John lewis food store in londons oxford street,I spotted a jar of this for a fiver, can you believe it. Make your own for much cheaper.If you are using fresh vanilla pods and scraping out the seeds dont throw them away use for this recipe.

Vanilla scented sugar

1kg/2lb sugar

2 vanilla pods

Take a tin with a lid add both ingredients ,when it starts to be empty keep topping up.

What people eat around the world

2007-10-15T03:49:00.000-07:00

This is a very interesting article about how much people eat and spend around the world each week http://www.everybodygoto.com/2007/10/12/what-people-eat-around-the-world/.
Definately food for thought.

final pic

2007-10-12T10:16:00.000-07:00

Chatini thon served with boiled green bananes ,delicious with piment confit see earlier posts.

nearly reday

2007-10-12T10:05:00.000-07:00

Cook the mixture until the onions are soft and the dish is soft and looks cooked.

pic3

2007-10-12T09:54:00.000-07:00

Add turmeric , bilimbi if using, juice of lemon mix with hands until an even yellow hue appears.

Take a frying pan, add the 2bsp of oil, heat it add cumin seeds when they start to pop add the tuna mixture and cook on the small flame or lower setting .

pic 2

2007-10-12T09:51:00.000-07:00

Add the thyme, chillies, parsley, grated ginger.

pic1 method

2007-10-12T09:09:00.001-07:00

Method

Take the drained tuna and sliced onions place in a bowl

Chatini thon (Tuna)

2007-10-12T09:09:00.000-07:00

Chatini is a word that is very difficult to explain ,most dishes that are called chatini are pureed or grated and are served alongside other dishes. Most vegetables are made into a chatini pumpkin, tomatoes, aubergines, carrots ,green mangoes, coconut, green payaya, fruit de cythere verts http://translate.google.com/translate?hl=en&sl=fr&u=http://caribfruits.cirad.fr/fiches_fruits/pomme_cythere&sa=X&oi=translate&resnum=3&ct=result&prev=/search%3Fq%3D%2Bfruits%2Bde%2Bcythere%2Bverts%2B%26hl%3Den%26sa%3DG.This is a deliciously tart fruit,I have substituted bramley apples with great sucess. The list is by no means exhaustive, generally the vegetable or fruit is cooked .The chatini that are made with unripe fruits add a sour element to the dish like a pickle or chutney.

The ingredients of a chatini are the same thinly sliced onions, chillies,( not all contain chilli) ,oil, lemon, spring onions at the end.

The following recipe is a chatini that is made from tuna a very popular fish in the seychelles.We often make chatini with shark as there are quite a few around the clear crystal waters surrounding the island.The following recipe works very well with tinned tuna. Everyone who lives in the uk from seychelles will always have a few tins in the store cupbourd to prepare this very easy and quick dish.Often if you read the country of origin you will see seychelles, mauritius, thailand, india, these are the ones that we look for .

A creole meal will have a few items so that each mouthful is different each dish offsets the other and most have a function, so to speak. Take for instance ,grilled fishserved with the bland backdrop of basmati rice and a cooling cucumber salad which refreshes the mouth but also cools the heat of the chilli from the fish. Its all about balance .Its very similar to the thai principal of hot, sour, sweet ,salt. Many seychelle dishes contain this balance of flavours.

Chatini thon

4 tins of tuna ( in brine squeeze out as much of this as you can)

2 small red onions ,thinly sliced

the leaves from 6 sprigs thyme,

4 or 5 small green chillies, chopped

2 spring onions, chopped,

20g peeled and grated ginger

1tsp cumin seeds

a very large handful of flat leaved parsley

salt

pepper

4 tbsp turmeric powder

juice of 1 large lemon

4 bililmbi (recipe works without it add a little more lemon)

Uktv food peoples cookbook

2007-10-09T04:51:00.000-07:00

I have added my recipe for poisson grille to the uktv peoples cookbook http://uktv.co.uk/food/peoplescookbook/recipe/aid/594603 .Check it out!

The foodie list

2007-10-07T10:34:00.000-07:00

Good gracious , I have had my blog mentioned on the very fantastic http://thefoodielist.co.uk/wp/?p=269.I have only just seen it and I'm so thrilled and honoured to have my blog mentioned. It seems everyone is expecting good things from the blog I hope I can deliver. Whooppe to being mentioned on the foodie list.

seychelles breakfast

2007-10-05T19:10:00.000-07:00

seychelles breakfast
Originally uploaded by bob the lomond

This is a typical selection of breakfast in the Seychelles.The very small bananas are so sweet and extremely moreish, I love them , whilst staying with my mums family there were so many of these outside the kitchen growing in abundance.Without even realising it from very a early age my food was very seasonal. We only ate what was in season, fresh from the land and sea. For me this simplistic attutide to food is the best it means to me everything I eat is at its best .

Take for example an avocado .This when in seasons is so soft and the flesh is flavoursome.It has natural sugar. Take that same said avocado that has been picked offf the tree before its best and you have the makings of the worst taste experience of your life. The fruit is unyelding and has a grainy texture,very unpleasant. Eating in season is extremely important to me. I enjoy the surprises that each season represents, keeping in seasons means keeping the family connection , I eat as my ancestors ate, I have passed that on to my children who in turn will pass it on .

Moist chocolate and marmalade cake

2007-10-03T11:43:00.001-07:00

2007_10030011
Originally uploaded by heldasland

2007-10-03T11:38:00.000-07:00

Sometimes all you need is chocolate, even in a spicy household
.I made a chocolate an orange cake from nigella lawsons fab book.how to be a domestic goddess.

125g butter
100g dark chocolate broken into pieces
300g thin cut marmalade
150g caster sugarpinch salt
150g self raising flour
20cm springform tin ,buttered and floured
Oven180/gas 4

Melt butter and then stir in the chocolate.
Mix until smooth and melted.Now, add the marmalade,sugar,salt and eggs.Stir with wooden spoon until well mixed,beat in the flour bit by bit.Pour into tin andnbake for approx 50mins.Leave to cool .The icing is a matter of choice. As in the photo you could pour some melted chocolate and mix with some butter spread over the cake and sprinkle chocolate hundred and thousands

Cinnamon sticks

2007-10-02T13:57:00.001-07:00

Cinnamon sticks yellow background
Originally uploaded by Doriy.com

Picture taken from a flickr user.

General Description

Cinnamon is the dried bark of various laurel trees in the cinnamomun family. It grows in the seychelles. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Lots of curry recipes use cinnamon sticks .Curry octopus (I promise it is delicious) contain the leaves from cinnamon and it lends a beautifully light whisper of cinnamon. recipe to follow

Karri koko (prawn currycooked in coconut milk

2007-10-02T12:59:00.001-07:00

Method;

Fry the onions ,garlic,ginger together until soft and very aromatic, add the green chillies and the massale. Mix and add the coconut milk. Lower the heat and simmer add the tamarind pulp . Continue cooking until all the ingredients are cooked and the sauce is thickened.

Add the large peeled prawns , I had some shell on prawns that I've used for todays dish .I love to suck the shells ,but more importantly they add a fishiness to the sauce which it so delightful.It makes a lovely prawn stock.

The dish is done when the prawns are no longer grey but pink and the sauce is thick.Serv with steamed basmati rice.

As a family we all sit around the table discussing the days events,whilst sucking and peeling prawns.Using all of our senses

Red Snapper Creole Style

2007-09-30T18:40:00.000-07:00

Red Snapper Creole Style - Before
Originally uploaded by Copleys

Grilled Bourzwa commonly known as Red snapper

1 large bourzwa (red snapper) I visit billingsgate this week and they were available

onions 100g

20g garlic

10g ginger

10g bilimbi (green mango) obtained from most indian grocers

12 small chillies(use as many or a little as you like)

couple of lemons

Handful of flat leaved parsley

salt

pepper

Method;
In a food processor finely chop the ingredients all except the lemon.

Slash the fish as pictured and fill each slash with the mixture.Season with salt and pepper and squeeze the lemons over the fish leave to marinate for a minimum of 20 mins.

Grill the fish until brown and the skin is crisp.Serve with a simple tomato salad and basmati rice

how to grate a coconut

2007-09-29T10:49:00.000-07:00

how to grate a coconut
Originally uploaded by Kalense Kid

This is exactly what the seat looks like

Coconuts

2007-09-29T10:39:00.000-07:00

The coconut is indispensible in seychellois cuisine.Most recipes call for grated coconut.

Grated coconut

Hold the coconut in the palm of the hand,eyes toward thumb or little finger, and with the back of a heavy cleaver, crack the coconut deftly down the center with a hefty wallop.Lift the cleaver quickly, so as to shatter the husk. Repeat,rotating the coconut.Two, three times should do it. do this over a bowl to catch the glorious water.

The coconut water when fresh is one of the most thirst quenching of liquids; however it does sour quickly,and is often used to ferment vegetables or it makes a lovely vinegar.

The coconut halves are washed and then grated. Traditionally , the grater used is a small stool with a sharp pronged grater at one end and the person sits on it legs on either side and the grater is in front and you grate away. I just use a convientional grater.

Bilimbi

2007-09-24T06:59:00.001-07:00

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Originally uploaded by heldasland

These are called bilimbi .Multi lobed,oblong fruit. They are related to the star fruit and it feels like star fruit. They are crunchy but have a very watery flesh. A very sour fruit used in fish dishes used like tamarind or sour mango, it adds a wonderful tang. These fruit are not eaten raw. I will be making a few dishes that contain them .These have been frozen so my mum always has a supply.Thse can be made into a pickle sour, hot, salty

simply mango

2007-09-23T07:44:00.001-07:00

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Originally uploaded by heldasland

Sometimes simple menus are the call of the day.We are all so preoccupied with learning and savouring new tastes that we often neglect fruit. Most of us are quite happy on holiday to tuck into a delicious platter of exotic fruit or to end the meal with fruit. Other countries have a respect and love for fruit and are quite unashamedly happy to serve you simply fruit .I love fruit. We should all eat much more ,not just because it good for us, but more importantly it tastes so bloody good .Take for instance a pineapple ,this pricky strange fruit onced peeled is so delicious, its so easy to peel ,yet many people go and buy it in a tin .It doesnt taste the same.If on a menu you have a choice of tinned fruit salad and lets face it many people do eat it and serve it ,or, a baked sponge with custard(yum yum) what would you choose? There is nothing like freshly prepared fruit exotic or otherwise .So , go on treat yourself to a some papaya, pineapples,mangoes and savour marvel at its magic.

Simple mango recipe

Last night I was transported but to a very vivid memory of sitting on the beach in the seychelles ankle deep in the sea watching my dad peeling some mangoes that he had earlier picked from a tree in the grounds of my grandmothers home. He peeled the skin , cut in to slices,and washed it in the sea ,a sprinkling of black pepper was added , he handed me a slice. Delicious, that was the tastest piece of fruit I had ever eaten.The sweet,hot (from the pepper,salty.juicy hit all the taste buds all at once a perfect combination.

I had been shopping at a local indian groceries shop and these delightful spheres of sweet golden fruit had to be bought. The above recipe was promptly done and desserts were served. When buying mangoes for this get ones that are not too soft it works, but its much nicer if the fruit is a little underripe.

Mangoes

2007-09-23T07:32:00.001-07:00

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Originally uploaded by heldasland

2007-09-23T06:07:00.000-07:00

Hooray I have been invited by the queen , no not that queen but the left over queens blogroll http://www.leftoverqueen.com/the-foodie-blogroll unlike the uk list this one is worldwide I'm loving al this stuff. Thank you queenie!!!!

Rice

2007-09-19T08:20:00.000-07:00

As a child my job before school was often to prepare the rice. I would measure the rice in a cup that always remained in the rice tin filled with the fragrant scent of basmati, (we only use basmati) I would then have to wash the rice until the water was clear. I would pick out any imperpections.I would then cover the rice with double the amount of water bring to the boil and then place a lid on, lower the flame and let it cook until all the water is absorbed. The finished grains are longer, thinner and much more fragrant and flavourful than that of boiling.I have given directions for the absorption method and i have also added the boiling method.

Serves 4;
300g /10oz basmati rice
20fl oz/1 pint/570ml water

1. Rinse the rice until the water run clears.

2. Add the measured water and bring to the boil the water should be at least twice the volume of the rice.

3.As soon as the water starts bubbling put the lid on and reduce theheat to under half and leave well alone for 8-10 minutes.

4. Inspect,has all the liquid absorbed on top? If not, replace the lid and leave for a few more minutes.If and when it has, stir the rice well, ensuring it is not sticking to the bottom. Now, taste it should not be brittle like a rissotto, if it is ,add a litle more water and heat for a little longer.

The rice is ready to serve when all the grains are separate and all the water has absorbed. it shoild be light and fluffy.

Rice

2007-09-19T08:09:00.000-07:00

Boiling rice

2007-09-19T08:08:00.000-07:00

This is the simplest of recipes you take a pan of water bring to the boil when boiling,add the rice . Make sure you have copious amounts of water in the same way you would boil pasta. Stir After about 6 min taste a grain if it has a bite it is not ready. When soft ,strain and place in a heat proof dish you can now cover and place in a low oven until required. If you cool the rice by running under a cold tap ,strain it, it can then be placed in the fridge and reheated in the microwave or oven.

five minute wonder or not?

2007-09-19T06:44:00.000-07:00

Oh my god, my five minutes of fame I have been added to the uk food blogs directory http://food.feedreel.co.uk/food/uk-food-blogs/ in addition I have also been added to http://www.spittoonextra.biz/uk_food_blogs_september_update.html the fantastic spittoon. I have whiled away many a hour or two on these lists salivating over the many blogs and now I have been added, I really cant stop smiling.

cucumber salad

2007-09-18T07:06:00.000-07:00

.Writing this blog makes me think about the ways I have been taught to make dishes by my parents. The instructions you are given and you never question them because thats how it has been shown to them. Generation after generation are shown how to make something ,nothing is ever written ,seems so funny to now try and measure and explain to others how to make these dishes. Its difficult to measure a handful of parsley .We always use ginger and whenever I tried to get my dad to tell me how much I should use he would always use this thumb and show the amount on his thumb it makes complete sense but it is rather difficult to write this for others. All of my family cook this way and it works so very well.I'm sure we all agree that the best tasting dishes are those which start off with "take the chicken,add some salt and pepper add a little of this and a little of that" I call it instinctive cooking ,knowing exactly what is missing from a dish. The following recipe is one such example try it adding more of this and less of the other to suit your taste.

Cucumber salad

2007-09-18T07:00:00.000-07:00

cucumber salad

2007-09-18T06:33:00.000-07:00

2 red onions,finely sliced
A large handful of parsley
2 cucumbers,
2 lemons if they are small
salt
freshly cracked black pepper
white wine vinegar
2 spring onions
2 tsp flavourless oil, olive oil is not suitable
1 small green chilli

Finely slice the red onions in a bowl add 1tbsp of salt squeeze the salt into the red onions, really crush the two together. My mum says this makes the onion less acidic and oniony.All the bitter juices will come out. Wash the onions to remove the salt. The onions will be soft and taste mild with a hint of saltiness.

Add 1tbsp of white wine vinegar to the onions and set aside.

Chop spring onions into fine circles use the whole thing green part adds a fresh bite to the salad.

Peel the cucumber cut lenghways you should have two semi circles finely slice these .Add to the bowl of onions.

Add the chopped chilli.

Squeeze the lemons .Finely chop the flat leaved parsley. Add oil and salt and pepper, mix together adding more salt , pepper or lemon to your own taste.

Serve this dish with some basmati rice and simple fried fish.

Fisherman - Praslin - Seychelles

2007-09-17T18:54:00.000-07:00

Fisherman - Praslin - Seychelles
Originally uploaded by Jon - Cafesociety.org This is a typical haul I have always opened the freezer at home and found one of these large beauties in the freezer, we ate them on special occasions grilled delicious.

what seychelles has to offer

2007-09-16T03:18:00.000-07:00

Industry: fishing, tourism, processing of coconuts and vanilla, coir (coconut fiber) rope.

Agriculture: coconuts, cinnamon, vanilla, sweet potatoes; broiler chickens; tuna fish.

Exports: canned tuna, frozen fish, cinnamon bark, copra, petroleum products (reexports).

Grilled fish

2007-09-09T19:29:00.000-07:00

My mums poisson grille(grilled fish)

2007-09-09T19:28:00.000-07:00

Grilled fish is something that is cooked all over the island everyone loves this dish,.My first real life cooking demonstration of this happened in the seychelles when I was 4. I was sitting in my grandmothers back garden and she was crouched over a wood burning fire with a grill rack perched on this,(its the grill part of the barbeque) and on it lay eight or so mackerel from the indian ocean which are similar to their uk brothers. The fragrance of woody smoke coupled with the fish crisping and often having burnt bits has remained one of my favourite scents. It is the scent of summer, it is such an evocative scent that fish is barbequed I am often transported back to that moment.My dad was in the yard overlooking his mum as he had prepared the fish sipping a cold seybrew beer.

This has remained with me forever and I only realised I do the same thing when I get the wood stove going, light lager in hand, tongs in the other plates of fish seasoned and I'm ready to rock. God, I do love the theatre of cooking.It was served with a baked whole breadfruit baked in the embers of the fire available in many indian ,west indian food stores. Its a delicious form of light fluffy potato/sweet potato, bread cant really explain it but it really is worth seeking out it goes particularly well with grilled fish,I also love it with saltfish.Its a great background it is slightly sweet and bland (if that is possible) Image above. If you enjoy potato,sweet potato,yam,cassava you will enjoy it.

Grilled mackerel; serves 6 to 8

2 large mackerel, if you have access to billingsgate fish market you can often get the mackerel from the indian ocean.Smaller then the uk ones.Beautiful flavour, if not available dont worry the recipe has been made with uk mackerel I love this fish so much.

1 to 2 lemons depending on how large they are if they are big and juicy use one.

Salt ,pepper.

1tsp turmeric (this is something my mum does and her fish is the best )

This fish is done in stages so with the ingredients above take the fish removed guts and clean the stomach cavity .My mum always taught me to remove the black bits of the stomach and any blood clots (sounds gross but this is after all fresh fish)Slash the fish as shown in pic.Squeeze the lemon over the fish and in the stomach, this firms the fish and removes the scent,add salt and pepper,turmeric. Set aside and prepare the other ingredients.

6 to 12 chillies depending on how hot you like it .I love chillies so I use 12. cut into smallesr pieces

10g ginger peeled and cut in thick bits.

thyme(as pictured )about 10 little branches.

parsley a good handful chopped.

1/2 lemon.

In a pestle and mortar, (I have done this in a processor and in my opinion it does not have the same flavour the pounding action somehow develops a different flavour than the machine).Add the chillies,ginger, thyme, parsley,and pound until you have a mixture as shown . Add salt and lemon juice to taste it should have a kick and it should have a little citric tang.Use this mixture to stuff the slashes of the fish.(see picture). WARNING; please be careful with this mixture it is very hot do wash your hands throughly and be careful if you need to go to the tiolet,watch your eyes, It really burns!

At this stage the fish can be left quite happily.I often prepare this in the morning leave covered in the fridge and cook it in the evening.The flavours intensify.

When ready to cook set the grill on the cooker to the highest setting and grill the fish on either side if it starts to burn a little too quickly reduce the flame and cook slower, we do however want the fish a deep dark colour , you are trying to replicate the flavour you would get from a barbeque deeply charred and very smoky. It works very well in a conventional grill but taste even better cooked outdoors on wood burning fire/grill.

Serve with baked breadfruit and a simple cucumber salad.Baked breadfruit is done much the same as a baked potato in a conventional oven prick it and bake until soft, when you cut it, it will have a fibrous core remove this with a knife and eat hot immediately.Or you can boil them peel the thick green bobbly skin cut into wedges and remove the core.cover with water and boil,of the two I love it baked .Bon appetite!!!

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2007-09-09T18:17:00.001-07:00

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Originally uploaded by heldasland

Prepare the fish as shown

marinate

2007-09-09T18:16:00.001-07:00

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Originally uploaded by heldasland

These two mackerels have been filled with the spice filling, it has been inserted into the slashes and added to the stomach cavity, my mum adds a little turmeric powder as this adds a very delicate perfume,also she says it enhances the colour of the fish.

Traditional pestle and mortar

2007-09-09T18:13:00.001-07:00

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Originally uploaded by heldasland

Pound the chillies, parsley ,thyme,ginger 10g add the lemon juice salt and pepper(these are done to taste)

2007-09-09T18:10:00.001-07:00

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Originally uploaded by heldasland

This the amount of parsley and thyme I have always found it difficult to measure this amount so i thought a picture says a thousand words

Piment

2007-09-09T18:08:00.001-07:00

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Originally uploaded by heldasland

These are the chillies I use all the time for my food. you need 6 to 12 of these babies depending on how hot you like it.

Side a

2007-09-09T18:06:00.001-07:00

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Originally uploaded by heldasland

The fish is ready to be turned over continue cooking the other side untill the fish is crisp and has cooked through

Perfect poisson grille

2007-09-09T18:04:00.001-07:00

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Originally uploaded by heldasland

This is the finished article, deliciously crisp and brown skin the flesh will still be moist.Serve with some basmati rice and a seychelles salad for me it has to be a cucumber (recipe to follow).I think mackerel and cucumber go very well.

Peppers - Seychelles 2004

2007-09-06T18:57:00.000-07:00

Peppers - Seychelles 2004
Originally uploaded by Jon - Cafesociety.org This photo from flickr( click on the photo for link)shows the perfect chillies from seychelles as my parents would use. I'm not sure that this was legal but whenever by parents went home this in fact was every year, they would always return with a bag filled with with this trio of colours, these chillies are really hot. My dad would have as any foodie a grin from ear to ear, knowing that pretty soon he would be able to tuck into the chillies grown in the family home.Whenever we ate there was always a jar of either pickled chillies( piment confit) or else a homemade chilli sauce in which these chillies are chopped with onions,parsley, garlic, lemon, oil and wine vinegar. Served as a condiment much in the way my children use tomato sauce.Even when we would have a an evening filled with wine (which in my home is very often), my dad would eat a chilli dipped in salt ,lemon much in the way a shot of tequila is taken. So, it seemed appropiate that we should make a jar of piment confit. This recipe is not one that has exact measurements all these depend on the jar you use, the size of chillies.

Piment confit
Ingredients;

As many chillies that fill 3/4 fill an empty jam jar,(these chillies are easily obtained from any indian grocer)Ensure that the chillies are in perfect condition blemish free.

white vinegar again enough to fill the jar,

salt now this should be 1/3 of the quanity of the chillies

Method;

Wash all the chillies and discard any that are not intact.Remove the stalks.

Sterlise the jam jars i nuke mine in the microwave or in the oven.

Place the piments in the jar.

Pour in the salt ,shake a little to disperse the salt evenly,

Fill the jar with the vinegar.Shake.

To allow the flavours to develop leave in a sunny postion for a minumum of a week, the longer they are kept the better. Eat with everything you think needs spicing up!!!

tamarind puree

2007-09-04T04:42:00.000-07:00

Tamarind fruit pods have a characteristically tart flavour. They are used to add a sour taste to dishes such as sauces, curries, rice and to drinks and deserts. It is purchased in its whole, fresh form, or as a paste or concentrate, or compressed into a syrupy block.
Tamarind pulp is sold in compressed blocks.
Both ripe and immature fruit pods of tamarind provide a unique sweetish acidic flavour to dishes including meat, rice and vegetables. Green, immature fruits and flowers are used for souring dishes. Ripe fruit of sweet varieties (as pictured) are usually eaten fresh as a snack food, and ripe sour types are used for juices, syrups and sweets. Tamarind is really great in fish dishes (see recipe for fish curry)
Preparation

The pulp is usually sold dry and needs to be soaked before use. The juice is used to pickle fish and vegetables. Extracts of tamarind are used in flavouring products such as Worcestershire sauce and in a special Indian seafood pickle called 'tamarind fish'.Syrupy tamarind pulp is used to make sweets and drinks. Leaves from the tamarind tree can also be eaten as a vegetable. The pulped fruits are also used to manufacture drinks. These are often flavoured with other spices, such as ginger, pepper and lime and are sold carbonated in cans.The seeds are also edible and flour made from them can be used to bake cakes and breads. Roasted seeds are reputed to be delicious.

Tamarind Puree

300g block tamarind

Break the tamarind and cover with hot water.Use a fork (I use my hands) and squeeze the tamarind until the husks and seeds have separated from the flesh.Strain and reserve the liquid it should be thick.Use within one week, I measure them into teaspoon measures and freeze in ice cube trays and use from frozen. It is wonderful and I have been known to add a touch to some vanila ice cream it reminds me of rhubarb and custard. i love that tartness contrasted with the sweet ice cream . Delicious.

Seychelles fish curry

2007-09-02T20:37:00.000-07:00

Seychelles fish curry
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins

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Every since I can remember we have always had a jar of massale (curry powder) in the kitchen cupboard. A heedy scent of cinammon,cloves coriander seeds and many others would waft as soon as the jar would open.These spices were ground by hand in a pestle and mortar. I really find this job such a pleasure. In the 1960's it was quite difficult to get hold of the necessary spices needed to make a curry powder. My parents had this made in the Seychelles and whenever we run out at home a jar was promptly sent over. My mum swears by the one her brother has been making for years .Fortunately, all of these spices are so readily available ,so it is not at all difficult to recreate a massale.Everyone makes massale and with that the flavour will vary slightly some may add more coriander seeds, cumin,or slightly less peppercorns.However, seychellois can always tell whether it is a seychelles masalle as opposed to an indian or a west indian curry powder.I do appreciate that making a massale might seem like alot to do but it can be stored for along time in a dark cupboard in an airtight container I promise it is worth it.!

Ingredients

For massalé:

2 tbsp coriander seeds

2 tsp cumin seeds

2 tsp black peppercorns

1 tsp cardamom pods

1 tsp cloves

small piece of cinnamon

1 tsp ground chilli

1 tsp grated nutmeg

Method :

Dry roast the coriander seeds,cumin seeds,black peppercorns, cardamon pod and the clove,be careful and dont let them burn the flavour of the massale will be affected .Dry roast them until they are aromatic a few secs is all that is needed. Grind all dry ingredients in a coffee grinder or if you like have a go in the pestle and mortar(I've never been clear as to which is which,is the pestle the bowl?)Set them aside to cool a little and then grind ,add the chilli and the freshly grated nutmeg.

For curry:

900g/2lb snapper or monkfish if you want a boneless curry

salt and freshly ground black pepper

2 tbsp sunflower oil

2 onions, chopped

2 tbsp massalé

½ tsp ground turmeric

2 cloves garlic, chopped

small piece ginger, chopped

3 tbsp tamarind water

leaves from 2 sprigs thyme

1tsp flat leaved parsley

450ml/¾ pint fish stock or water

Method

Take the snapper and cut into slices the width is up to you. All fish curries are cooked with the heads on and bones.I am a great believer that the bones add to the sauce and add a depth of flavour.If using monk fish cut into bite sized pieces.Season with salt and pepper .

Heat the oil in a heavy pan and fry the onion until golden. .Add the garlic and the ginger, thyme ,parsley and stir to ensure nothing sticks.Add the massalle,turmeric (be careful if it looks like it will burn add a little of the stock/water) Add the fish nd all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready.

Serve with basmati rice, a chatini (Recipe to follow shortly) salad.

2007-08-30T18:01:00.000-07:00

Where is the seychelles?

2007-08-30T17:26:00.000-07:00

So many people have asked where is the seychelles so here goes a brief geography lesson.
The Seychelles are right in the heart of the Indian Ocean between the African East Coast and India. They are a bit closer to Africa geographically speaking but culturally and geologically speaking it is maybe closer to the Indian subcontinent. The Seychelles are the only granitic islands in the world (all the others are volcanic or biological in origin) which accounts for it's unusual rock formations. The islands were "left behind" as the Indian sub-continent moved northward on its way to collide with Asia. The seychelles consist of 115 islands, all of the type "tropical paradise used in Bounty commercial". Mahe is the biggest island. It is dominated by a mountain range that forms the backbone of the island. The highest peak, Morne Seychellois, reaches a height of 905metres and provides a perfect backdrop to the capital city Victoria. Nearby is the beautiful Ste Anne Marine National Park Praslin is the second biggest island. One century ago, General Gordon (of Khartoum) visited this island and became convinced that it was the location of the original earthly paradise, the Garden of Eden. But La Digue is probably the most beautiful island. An aura of charm and tranquillity surrounds La Digue. For years the way of life on La Digue has remained unchanged, transport is mainly by ox-cart or bicycle. On La Digue, time seems to stand still.

Cuisine Creole

2007-08-30T17:23:00.002-07:00

Many meals are meat-based dishes (lamb, chicken and pork), but the meat is not locally bred (apart from some of the chicken. However the best of their dishes revolve around fish and shellfish Seafood can be served grilled - with or without a butter-based sauce - or it can be served in spicy cari preparations (green or red curry). The curry sauce often involves lait de coco (coconut milk) and the ubiquitous citronnelle (lemongrass). Crab and octopus - and a host of different types of fish : the moistest tuna, shark, rabbit fish (cordonnier), parrot fish (poisson perroquet), mullet (rouget), ballan wrasse (vieille)...
!
Besides fish a great local specialty : bat meat! They have big bats called "roussettes" that you can spot, flying from tree to tree, when night falls. Some restaurants have it permanently on the menu, but some require you to order it in advance, as they have to get someone to hunt them for you! It can be served "en civet" (stewed with vegetables) and as a cari (curry) I have never had this but my parents have. The meat is full of little bones, a bit like frog legs,,. It is tightly knit like duck meat, and has a gamy yet subtle flavor . I never tried out once whilst I was on holiday a bat was caught and cooked I loved batman so much I could not bear the thought i eating anything associated with him.
.
Dishes are accompanied with long grain white rice, plain or spiced or saffron flavored, "Chatini", is a condiment served cold, made with thinly sliced marinated vegetables or fruit, cooked or raw : eggplant, cucumber, cabbage, papaya, mango or giraumon, a local type of pumpkin. The name brings chutney to mind, but chatini is not as sweet as Indian chutney, and is more vinegary too.

Citronnelle (lemongrass) is used in food, but also to make infusions a tea, I really do love this a I have a supply from my mum.

On the sweet front, a variety of fruit for breakfast or dessert. My favorite were the very cute mini-bananas, half the size of a regular banana, but the same diameter We also have mango, pineapple, watermelon, cantaloupe, paw-paw (papaya) and carambole (starfruit).

The most fantastic jams are made with the bananas, the papaya and the starfruit. ner Seychelles jam recipes have you cook the sugar till almost scorched before you add the fruit in, which accounts for their delicious caramelized taste.
Other desserts include bananas or papaya in caramel and cream sauce, bread pudding with custard, coconut or banana tarts, delicious coconut sorbet, and a mean coconut nougat.
freshly squeezed fruit juice. The local coconut liquor, called "Coco d'amour". The bottle is shaped like a coco-fesse, a coconut shaped exactly like a pair of buttocks that's unique to the Seychelles and is said to have aphrodisiacal virtues...

2007-08-30T03:16:00.000-07:00

Turn the omelette over at his stage. It is golden brown on the ohter side.

2007-08-30T03:11:00.000-07:00

This is perfect whilst omelette purist would argue this is an omelette seychelle style

2007-08-28T09:06:00.000-07:00

These are the trinity of seychelles cuisine . Most dishes will have these three within.My larder will always contain garlic, ginger,onions amd cumin seeds. There are of course much more and I will go through all these as and when each recipe calls for it. My first recipe is for an omelette seychelles style

RECIPE; Onion omelette.

3 eggs

1/2 tsp cumin seeds

1 tbsp of sunflower/veg oil

1 onion thinly
1tbsp chopped flat leaved parsley
1 small green chilli
salt , pepper to taste

Optional ingredients use one or a few of: lardons, tomatoes, green peppers.

Crack the eggs into a bowl.With a fork break the yolks and mix until it is amalgmated
Add the onions, chilli and parsley
Add salt and freshly ground black pepper

Method:
Heat the oil in a non stick frying pan, add the cumin seeds they will start to smell very aromatic and will start to pop add the eggs at this stage .Swirl around the pan and let it set on one side. When golden brown flip the omelette on the other side.

Cook this side lightly or to your preference , any time this dish was made for me the omelette was well cooked it really has the colour of a spanish omelette and should not be like the french which is lightly set.

serve with some good bread I love it toasted with butter and a dollop of ketchup.This is a simple and very satisfying breakfast, light lunch dish.

Cuisine Creole

2007-08-20T17:44:00.000-07:00

As we all have so many vivid memories of food I thought it might be interesting to record the food that I ate in my childhood.One of my passions is food, I have hundreds of cookbooks. On rare occasions I have been know to walk away from bookshops. I am always interested in others childhood memories of food, Nigel slaters ;toast,Mary continis:Dear Francesa ,springs to mind. I have often disregarded my parents cuisine purely because I become so involved with sampling the delights of everyone else's food.However, the food of my childhood was always eaten and often the foods I turn to when I don't know what else to cook, which makes them second nature. As we all know some of the best foods are the ones that are instinctive. No recipes but often the imagined voices of a parent or a grandparent guiding you through it.Friends have often asked my about the food and' whats it like 'It set me thinking that perhaps others would be interested on food from the seychelles and what it was like growing up in london with parents who cooked nothing but creole food.By the way creole food is what the seychellois (seychelle folk) call their food,nothing to do with americas louisana style of cooking.So welcome !!!!