Christelle Tavarez

Just a local Tourist

Vegetarian Dish

Vegetarian Dish

Mayonnaise

Ingredients

  • 4 Egg yolks
  • 1 tsp Salt
  • 1 tsp Crushed garlic
  • 1 tsp Dijon mustard
  • 750 ml 100% Canola oil

Instructions

  • Combine egg yolks, salt, garlic and the mustard in a large mixing bowl.
  • Using an electric mixer, start whisking the mixture on a medium spin setting in one continuous direction for about 30 seconds or until mixed throughout.
  • Whilst still whisking the mixture, add 20-50ml of oil.
  • Once mixed throughout, continue the above process, gradually adding 20-50ml oil at a time until all oil is finished.
  • The desired texture should be creamy yet stable, should it break down then repeat with one egg yolk and broken-down mixture in replacement of oil.
  • Store in airtight jar and keep refrigerated for up to a week.

Notes

  • Try mixing in a pinch of herbs or spices for a more creative flavour.

Garlic Sauce (Lasauce L’ail)

Ingredients

  • 1 cup Hot water
  • 1 tbsp Sugar
  • 2 Garlic cloves finely chopped
  • 1 Lemon freshly squeezed
  • 2 tbsp Vinegar
  • 1 tsp Salt
  • 1-3 Chillies thinly sliced, optional
  • 1 tbsp Fresh coriander stem finely chopped, optional
  • Pepper to taste

Instructions

  • Add hot water to a small bowl or bottle and mix in sugar to dissolve. Mix (or shake) in all remaining ingredients.
  • Set aside as dipping sauce or drizzle over the main dish.

Spicy Creole Tomato Sauce (Rougaille Tout Nu)

Ingredients

  • Olive oil
  • 1 medium Onion finely chopped
  • 3 Garlic cloves crushed
  • 1 small Bunch spring onion approximately 4-6 stems, sliced
  • ¼ bunch Coriander finely chop bottom half of stem, keep remaining aside for garnish
  • 1 tsp Thyme leaves removed from sprigs
  • 1 tbsp Tomato paste
  • 800 g Medium red ripe tomatoes approximately 8
  • 2 Fresh chillies finely sliced
  • Salt
  • Pepper

Instructions

  • In a large saucepan fry onion, crushed garlic, spring onion, coriander stem & thyme in oil over medium heat until soft.
  • Add tomato paste, tomatoes, chillies, salt and pepper to taste and bring to simmer. Reduce heat to low and continue cooking for 20 minutes covered, stirring occasionally & crushing tomatoes whilst stirring.
  • Stir in remaining coriander and remove from heat.
  • Serve over dhal puri alongside coriander chutney.

Egg Noodle

Ingredients

  • 500 g Plain flour
  • 1 tsp Salt
  • 6 Eggs
  • 1 Egg yolk

Instructions

  • Place all ingredients in a stand mixer and combine to form a dough. Alternatively if mixing by hand, place dry ingredients in a large bowl, create a well in the centre and add eggs. Gradually draw the flour into the centre until the mixture forms into a dough.
  • Transfer to a lightly floured bench and knead for 15 minutes. Cover and allow to rest for 30 minutes.*
  • Cut dough into two, set one half aside covered. Return the other half to a lightly floured flat bench. Using a rolling pin, roll out until approximately 2mm thin. Flour each side well and fold into layers, approximately 4.
  • Using a sharp knife or clever, slice the folded dough to approx 2-3mm thin strips (or desired thickness) to create the noodle. Gently separate by hand and toss in flour to prevent sticking. Repeat with remaining dough.
  • To cook the noodles, bring water to a boil in a large pot, adding a pinch of salt. In portions, place a large handful of noodles at a time into a noodle strainer and place in boiling water for 40 seconds whilst separating with chopsticks, drain. If making for fried noodles etc. then keep a large bowl filled with iced water nearby, immediately transfer to iced water then drain and drizzle with a little oil to prevent sticking.

Notes

  • Rest time not included in prep time.
  • Try to keep noodle cuts consistent so that they cook evenly.
  • Alternatively use a pasta maker to roll out and cut dough.
  • If not cooking all portions at once, toss thoroughly in flour and place in an airtight freezer bag. To cook, add straight to boiling water from frozen.

Bok Choy Broth (Bouillon Brede)

Ingredients

  • Olive oil
  • ½ Small white onion finely chopped
  • 2 Garlic cloves crushed
  • 2 ½ cups Water
  • Salt
  • ½ kg Bok choy or choy sum approx. 2 medium bunches

Instructions

  • Thoroughly wash bok choy, discard the bottom (1-2cm) stem and continue to thinly slice the remaining stem & leaves lengthways, set aside.
  • In a medium saucepan add oil, onion, and garlic over medium heat until onions become transparent.
  • Add water and bring to boil.*
  • Season with salt to taste, and continue to boil for 5 minutes.
  • Add bok choy and let boil a further minute before taking off the heat.*
  • Serve over steamed rice alongside rougaille saucisse.

Notes

  • Speed it up by pre-boiling water in a kettle.
  • Do not overcook greens, if preparing the dish in advance then keep greens aside and bring to boil prior to serving.

Black Lentils (Lentilles Noir)

Ingredients

  • 1 ½ cups Black lentils alternatively use brown
  • Olive oil
  • 1 Small onion finely chopped
  • 2 Garlic cloves crushed
  • 1 tsp Thyme leaves removed from sprigs
  • 2 Curry leaves optional
  • 4 cups Liquid vegetable stock
  • 400 g Canned crushed tomatoes
  • ¼ tsp Cumin
  • Salt
  • Pepper
  • 1 Carrot diced, optional
  • 1 Potato diced, optional

Instructions

  • Wash lentils under cold running water, removing any shrivelled lentils, dust & debris. Allow to soak for 30 minutes then drain.
  • In a large pot, add oil, onion, garlic, thyme and curry leaves cooking over medium heat until simmer.
  • Add liquid stock, crushed tomatoes followed by lentils to pot, continue cooking until simmer then add cumin and salt/pepper to taste.
  • Add carrot and potato (if using) then reduce heat to medium-low and allow to cook covered for approximately 40 minutes, stirring occasionally until lentils are soft or have reached desired texture. Add additional water where necessary to maintain liquid levels.
  • Serve over steamed rice alongside the primary dish, rougaille recommended.
Notes
  • For a quicker option, all ingredients can be placed in a pressure cooker (instant pot) on high for 6 minutes and allow to naturally release.

Dhal Puri (Split Pea Flat Bread)

Ingredients

  • 1 ½ cups Yellow split peas approx. 250g
  • ½ tsp Turmeric powder
  • Salt
  • 3 ½ cups Plain all-purpose flour  plus additional needed for rolling
  • 2 tsp Ground cumin
  • Pepper
  • Vegetable oil

Instructions

  • A day prior… Place yellow split peas in a bowl and fill with room temperature water to soften. Allow to soak overnight or for at least 8 hours.
  • Cooking day… Drain peas and transfer to a saucepan filled with 3 cups of water. Add ½ tsp turmeric powder and salt to taste, stir well. Place over medium heat and allow to boil for approximately 30 minutes, stirring occasionally until peas are soft (squeezing with finger to feel).*
  • Drain peas over an empty bowl using a sieve, keeping the excess liquid. Spread peas over a large sheet of baking paper, set aside and allow to dry completely.
  • Sift flour and ground cumin into a large bowl and combine using a wooden spoon. Make a well in the center and gradually mix in approximately 1 cup in total of the warm excess split pea liquid. Use your hands to bring the dough together in the bowl. Add more flour or liquid as necessary to get the dough to the right consistency.*
  • Turn dough onto a lightly floured surface and knead for 10 minutes. Lightly flour and wrap in cling wrap. Set aside and allow to rest for 40 minutes.
  • Once split peas have dried completely, place in a food processor and blend into a fine powdery consistency. Transfer to a bowl, add pepper to taste and fluff with a fork.
  • Remove dough from cling wrap and gently knead again for a minute. Divide the dough into equal sized balls approximately 4cm in diameter.
  • Use fingers to flatten one ball at a time into a ‘bowl’ shape and fill with 1 heaped tbsp of the split pea mixture. Pinch dough together to close up the hole and form into a ball again.
  • Dip the ball into flour and place on a floured flat bench. Roll ball out into a circular shape using a rolling pin, flip to do both sides until thin as possible. Take care not to break, sift additional flour over dhal puri as necessary to avoid sticking to rolling pin.
  • Place a non-stick flat frypan (tawa) over low-medium heat and brush with oil. Place one dhal puri on frypan and use brush to dampen face up side with oil. Cook on each side for approximately 45 seconds, or until the dhal begins to rise. If they start to burn or harden then adjust heat or frying time as necessary so that it remains soft but cooked through.
  • Transfer to a plate lined with a paper towel and place an additional sheet of paper towel between each dhal puri to absorb any excess oil and prevent sticking.
  • Serve warm with butter bean curry, rougaille, coriander chutney and achard.

Notes

  • This recipe requires preparation a few hours in advance, not included in prep time.
  • Try placing a wooden spoon over the saucepan to prevent boiled split peas from foaming.
  • Turmeric can stain your utensils, allow them to dry in direct sunlight to help remove them.
  • Do not mix in all the liquid to the flour at once or you’ll risk the dough being too sticky.
  • Always sift flour whilst rolling to prevent clumps of flour from damaging the dhal puri.
  • If rolling out all the dhal puri prior to frying, place a sheet of paper towel in between each to prevent the dough from sticking together.
  • Heat up in a microwave if preparing in advance.
  • This recipe is much faster and best done with two people (one rolling whilst one does the frying).

Chayote Dumplings (Niouk Yen – Boulette Chouchou)

Ingredients

  • ¼ cup Dried shrimp
  • 500 g Chayote approx. 5
  • ½ tbsp Salt
  • 200 g Minced pork
  • ½ tsp Crushed ginger
  • 1 tbsp Fish sauce
  • 1 tbsp Light soy sauce
  • Pepper
  • ¼ cup Cornflour alternatively use tapioca starch
  • Spring onion chopped for garnish

Instructions

  • Place dried shrimp into a bowl of hot water and allow to soak for 1 hour.
  • Meanwhile, peel and deseed chayote’s (see note) then finely grate into a large mixing bowl. Add salt and allow to rest for 15 minutes to draw out liquids.
  • Taking one handful of the grated chayote’s at a time, attempt to squeeze out as much liquid as possible by hand and transfer to separate dry mixing bowl. Repeat process one more time.
  • Once soaked, drain and finely chop the dried shrimp.
  • Add chopped shrimp, minced pork, crushed ginger, fish sauce, soy sauce, pepper and cornflour to mixing bowl with grated chayote and combine well.
  • Form dumplings by rolling up mixture into small balls roughly 3cm in diameter by hand. If balls fail to hold then add a little more cornflour to help bind.
  • Bring water to boil over medium heat in a pot that will suit steamer. Fill steamer basket with dumplings and steam for 15 to 20 minutes.
  • Serve immediately, garnished with spring onion alongside garlic sauce “lasauce l’ail’ and soy sauce chilli as dipping sauce.

Notes

  • Chayote can release a sticky sap when peeled or cut. To avoid, try handling under cold running water or using disposable gloves.
  • Speed it up by grating chayote with an electric food grater.
  • Test a couple of dumplings by steaming for 10 minutes initially, if they hold then form remaining dumplings, if they fall apart then add a little more cornflour and repeat the process.
  • Freeze for up to a couple of months if made of fresh ingredients and steam from frozen.

Leave a Reply

Your email address will not be published. Required fields are marked *