Madagascar: Achards de Legumes

Ingredients:

225g/8oz Carrots, cut into Julienne
225g/8oz White Cabbage, finely shredded
225g/8oz small Cauliflower Florets
225g/8oz French Green Beans, thinly sliced on the diagonal
1 tbsp Vegetable Oil
50g/2oz Fresh Root Ginger, coarsely grated
4 large Chilli Peppers, deseeded and shredded
1 large Onion, chopped
1 heaped teasp Curry Powder (check ingredients label)
The juice of 1 Lemon
Salt

Cooking Instructions:

Place the carrots, cabbage, cauliflower and green beans in a medium saucepan, cover with water, season with salt then bring to the boil and cook for just 1-2 minutes until the vegetables are tender crisp. Drain well and set aside.

Heat the oil in a saucepan, add the ginger, chillies, onion and curry powder and cook, stirring for 2-3 minutes.

Add the drained vegetables and cook over a high heat for 1 to 2 minutes.

Add the lemon juice mix well then remove from the heat and allow to cool. Serve as an accompaniment.

Servings: 4

 

Madagascar: Chilli Ginger Sauce

Ingredients:

60ml/2fl.oz. Tomato Paste
240ml/8fl.oz. White Vinegar
240ml/8fl.oz. Cold Water
12 Small Chillies, chopped
3 tbsp freshly grated Ginger
3 tbsp Crushed Garlic
1 Onion, chopped
2 teasp Salt
1 tbsp freshly chopped Thyme
 
Cooking Instructions:
 
Place all the ingredients in a saucepan, bring to boil, stirring,  then reduce heat and simmer for 15 minutes.
 
Remove from the heat and allow to cool.
 
Transfer to a food processor or a blender and process to a puree.  Keeps for many weeks if stored in an airtight container in the fridge.
 
Makes approx 480ml/16fl.oz.

Madagascar: Onion and Tomato Salad

Ingredients:

8 Spring Onions, chopped
8 Tomatoes, finely diced
1 small Green Capsicum (Sweet Pepper), diced
2 tbsp Water
1 teasp Salt
½ teasp Sakay or Hot Chilli Sauce (check ingredients label)

Cooking Instructions:

Place all the ingredients in a mixing bowl and blend thoroughly. Chill before serving.

Servings: 4 – 6

Madagascar: Sakay (Hot  Pepper Sauce)

Ingredients:

50g/2oz Fresh Red Chillies, deseeded
1 tbsp Ground Ginger (check ingredients label)
2 Garlic Cloves, crushed
Approx. 4 Tbsp Vegetable Oil
 
Cooking Instructions:
 
Place all the ingredients in a food processor and pulse until it forms a coarse puree, adding a little more oil if necessary.
 
To use Sakay: either add small amounts of Sakay to recipes during cooking or place in small bowls and serve as an accompaniment to dishes.

Makes approx 240ml/8fl.oz.

Madagascar: Roast Shredded Beef

Ingredients:

1kg/2.2lb Braising Steak, cut into 5cm/2-inch strips
Salt and Black Pepper
2 Garlic Cloves, crushed
1 medium Onion, sliced
Cold Water

Cooking Instructions:

Place all the ingredients in a large saucepan, cover with 12mm/½ -inch of cold water and bring to the boil, stirring.

Reduce the heat, partially cover the pan and simmer gently for about 2 hours, keeping an eye on the water level and topping up when necessary, until meat is very tender can be shredded with a fork.

Preheat the oven to 200C, 400F, Gas Mark 6 and grease a wide shallow baking tin. Remove the meat from the saucepan and shred into thin strips using two forks. The meat should be soft enough to pull apart very easily.

Transfer the shredded meat to the greased tin, pour over enough of the cooking liquor to moisten then roast in the oven for 30 minutes until well browned on top.

Servings: 4 – 6

Madagascar: Mixed Meat Stew

Ingredients:

1 tbsp Vegetable Oil
225g/8oz Stewing or Braising Steak, cut into 2.5cm/1-inch cubes
2 Onions, chopped
3 Garlic Cloves garlic, crushed
Salt and Black Pepper
Cold Water
225g/8oz Shoulder or Leg of Pork, cut into 2.5cm/1-inch cubes
2 Chicken Breasts, cut into 2.5cm/1-inch cubes
4 large Tomatoes, chopped
1 x 5cm/2-inch piece of fresh ginger, coarsely grated
450g/1lb fresh Spinach, shredded
2 teasp Sakay (Hot Chilli Sauce) Optional

Cooking Instructions:

Heat the oil in large saucepan add the beef and cook for 2 minutes on each side.

Add the onions and garlic and cook stirring for a further 2 minutes.

Add enough cold water to just cover the meat, season with salt and pepper, bring to a boil then reduce the heat, cover and simmer very gently for 20 minutes.

Add the pork, mix well and continue to cook for an further 30 minutes adding a little more water if necessary.

Add the chicken pieces, mix well and continue to cook for 15 minutes, once again, checking the water level and adding a little more if necessary.

Add the tomatoes, ginger and Sakay if using, mix well and continue to cook for 10 minutes.

Add the shredded spinach and cook stirring until the leaves have just wilted. Serve hot.

Servings: 4

Madagascar: Malagache Vegetable Soup

Ingredients:

1.1L/40fl.oz.  Fresh Veal Stock
4 Carrots, thickly sliced
1 Turnip, peeled and cubed
8 Spring Onions, cut into 5cm/2-inch lengths
175g/6oz Runner Beans, cut into 5cm/2-inch lengths
175g/6oz Fresh Tomatoes, roughly chopped
Salt and Black Pepper
 
Cooking Instructions:
 
Place all the ingredients in a large saucepan, bring to the boil then reduce the heat, partially cover and simmer for 1 hour.
 
Allow to cool a little then transfer to a food processor and process to a quite thick puree.  Return to the pan, adjust the seasoning and reheat gently. Serve very hot.

Servings: 4

Madagascar: Beef with Greens

Ingredients:

1 tbsp Vegetable Oil or Lard
450g/1lb Braising Beef, cut into 2.5cm/1-inch cubes
1 Large Onion, chopped
4 Garlic Cloves, chopped
50g/2oz Fresh Root Ginger, thinly sliced
2 Tomatoes, chopped
450g/1lb Leaf Greens e.g. Spinach, Cabbage, Chard
240ml/8fl.oz. Fresh Beef Stock
1 teasp Dried Green Peppercorns, crushed
Salt
450g/1lb Long Grain Rice
Extra Water
Sakay (Hot Pepper Sauce) to taste (optional – check ingredients)

Cooking Instructions:

Heat the oil or lard in a large saucepan, add the meat and brown on all sides.

Add the onions, garlic, and ginger and fry for 4-5 minutes.

Add the tomatoes, greens, stock, salt and green pepper , mix well, bring to the boil then reduce the heat slightly and cook for 15 minutes.

Add the rice and enough extra water to cover the mixture by 2.5cm/1-inch, bring back to the boil then reduce the heat, cover and simmer for 15 to 20 minutes or until the rice is tender, stirring once or twice during the cooking and adding a little extra water if necessary to prevent it drying out.

5. To serve – transfer to a serving dish, sprinkle with a little Sakay and serve with additional Sakay in a small jug or bowl.

Servings: 4
 

Madagascar: Chicken with Garlic and Ginger

Ingredients:

5cm/2-inch piece Fresh Ginger, grated
6 Garlic Cloves, crushed
Salt
4 large Chicken Joints, halved
2 tbsp Oil

Cooking Instructions:

In a small bowl, mix together the ginger, garlic and salt then rub the mixture all over the chicken pieces.

Heat the oil in a large frying pan add the seasoned chicken and cook and gently over a low heat for about 40 minutes, turning from time to time, until the chicken is cooked through. Serve hot.

Servings: 4
 

Madagascar: Malagache Prawn and Chicken Curry

Ingredients:

1 tbsp Vegetable Oil
4 Boneless Chicken Breasts, cut into bite-sized chunks
2 Onions, chopped
1 teasp ground Turmeric
1 tbsp Mild Curry Powder
Salt
4 Garlic Cloves, chopped
25g/1oz freshly chopped Ginger
1 teasp Dried Thyme
1 tbsp freshly chopped Parsley
4 tomatoes, chopped
1 x 400g/14oz tin Coconut Milk
20 large Raw Prawns, peeled and deveined
1 tbsp freshly chopped Coriander
A squeeze of Fresh Lime Juice
 
Cooking Instructions:
 
Heat the oil in a large saucepan add the chicken and fry until golden brown on all sides.
 
Add the onions, garlic and ginger and sauté until softened, stirring from time to time.
 
Meanwhile, place the turmeric and curry powder in a small bowl with just enough water to make a paste.
 
Add the curry paste to the chicken and cook for 2-3 minutes mixing well, then add the salt, thyme, parsley and tomatoes.  Mix well, cover and continue cook for 15 minutes, stirring from time to time.
 
Add the coconut milk and prawns and cook for about 5 minutes or until the prawns are pink and cooked through.
 
Add the chopped coriander and lime juice, and mix well.  Serve immediately.

Servings: 4