After the BBC’s hit TV show, Masterchef, crowned Shelina Permalloo as its 2012 winner. She is probably the best know Mauritian in the UK.
Masterchef judges John Torode and Gregg Wallace praised her cooking, saying she brought “sunshine to a plate” and was a “very special cool”
Shelina herself explained how her Mauritian Mother influenced her cooking, ” My mum is a brilliant cook. I learnt everything from her – she taught me to cook by intuition: never using scales, always by sight and taste. So I developed a strong palate from a young age”
For us that have had the honour to visit the magical island or Mauritius, we are only too aware of the amazing Mauritian food offering from 5* hotels to street food by the beach.
Mauritian food is truly a fusion of many influences and we have teamed up with our friends from Heritage Resorts - Heritage Awali and Heritage Le Telfair, to bring you their two favourite Mauritian recipes.
For those of you wishing to visit these fantastic resorts, you will really experience a culinary delight, with over 10 restaurants to select from you, you can really experience Mauritian cooking of the highest standards.
Cerf Curry – Mauritian Style
Venison curry, tomato chutney Mauritian style, « giraumonade » and
Crusty green banana with Curcuma
Recipe for 4 persons
Ingredients
Venison 700 gr
Curry sauce 50 gr
Garlic & ginger paste 10 gr
Turmeric powder 10 gr
Oil 200 ml
Tomato 200 gr
Green chili upon taste
Onion 50 gr
Coriander upon taste
Mint upon taste
Pumpkin 300 gr
Mustard seeds 5 gr
Green banana 30 gr
Thyme branch 30 gr
Bay leaf upon taste
Method
The curry
Cut the Venison into cubes. Marinade with bay leaf, turmeric, thyme, garlic and ginger paste, and season. After 2 hours take the deer, add the curry sauce and simmer over low heat until meat is tender. Moisten with water incase of dryness while preparation. Before serving flavor the dish with minced coriander and mint.
Tomato chutney
Cut the tomato, chili and onions “julienne style”. Mix and season. Add a little oil and flavor with the minced coriander and mint.
Giraumonade
Fry the pieces of pumpkin with the onions, garlic, ginger, thyme, bay leaf and mustard seeds. Cook over a low heat until complete dryness. Adjust taste if necessary.
Crunchy green banana
Make thin slices of banana in the direction of the length. Add salt, pepper and turmeric. Fry in oil at 180c.
Bourgeois Fillet
Recipe four 4 Persons
Ingredients
Bourgeois Fillet 800gr
Curry powder 5 gr
Black and white sesame seeds 10 gr
Breadcrumbs 20 gr
Butter 40gr
Rice 320 gr
Saffron pistil upon taste
Onions 100 gr
Bundle of herbs 1
Okra 100 gr
Courgette 10 gr
Reduced crustacean juice 30 gr
Olive oil 100 ml
Method
Pilaf rice
Carry out the pilaf rice with chopped onions, saffron pistil, bundle of herbs and moisten with fish stock. Keep warm.
Spicy sesame seed crust
Prepare the crust by mixing the butter with the curry powder, sesame seeds, breadcrumbs and flavor.
Spread between two sheets 2 mm thick. Freeze and cut rectangles depending on portion of your fish.
Sauce
Boil the crustacean juice , add oil olive oil and whisk to emulsify. Keep warm.
Vegetables
Boil shortly the vegetables in salted water. Just before serving fry in butter with a pinch of cayenne pepper.
Fish
Season the fillet. Fry on one side, turn off the heat. On the other side of the fillet, add the crust and finish baking in the oven
For Further information concerning Heritage Awali or Heritage Le Telfair, please call us on 0207 720 8484 or email nick@traveldesigners.co.uk
