Bouillon Crabe is a very popular soup in Mauritius. It is also very effective to fight hangovers ;). We tried the recipe for you and believe me, it is super simple and delicious.
For 2-4 people (depending on your hangover)
You will need:
- 4 crabs (I used King crabs)
- 4 tomatoes
- 2 Tsp oil
- 1 onion, sliced
- 1 Tbsp chopped thyme
- Green chilies, finely chopped (according to taste)
- 1 Tsp Ginger and Garlic paste
- 2 Cups Chicken stock
- 1 Cup water
- Salt and Pepper
- A bunch of fresh Coriander, chopped (Cilantro)
- Clean up the crabs and separate into pieces. Season with salt and pepper.
- Heat the oil in a big pot and make a
rougaille – Put in the onions, chopped thyme,ginger and garlic paste and
chilies. Mix well then add the tomatoes and season with salt.
- Simmer for 5-10 minutes then add half of the chopped coriander, the water and the chicken stock.
- Bring to a boil then dump the crab
pieces into the bouillon and let it cook for 5 mins. Check the seasoning
and add more salt if necessary. Cover and boil for 10 more minutes.
- The crabs are cooked when they get a reddish orange hue. Take off the heat.
- Garnish with coriander and the bouillon is ready à être déguster.
A couple of quick tips about this recipe:
First, the crabs
cook quicker than you would think so monitor them as soon as they turn
red else the crab meat will be overcooked and will float. Since the
“meat” is pretty sparse in the crab, you would not want that.
this soup can be made rather quickly. The ingredients are very basic
but the key to a successful bouillon is a good chicken stock. If you
can’t get it ready-made, you can make some of your own. See recipe in
the next post. And the best thing about it is that you can always re-use
the stock to make other goodies such as bouillon boulettes or a
was a beautiful sunny day. Summer is surely creeping up on us. Its
funny how time runs by us so fast. In the blink of an eye, you find
yourself being superwoman in 2011.
It’s hard but when you get home after a long day (usually after
fighting with a lot of other people), the only balm to your soul is a
good homemade chicken tandoori. If this is the reward then… World bring
You will need:
- 20g Sundaram Epices pour Tandoori (Tandoori Spices)
- 1 cup of Natural yogurt
- Juice of 1 fresh lemon
- 2 Tsp of Ginger and garlic paste
- 4 Chicken thighs
- Salt according to taste
- Prick the flesh of the chicken all
over with a fork. Using a sharp knife, cut slashes in the chicken to
allow the marinade to penetrate well. Place the chicken in a large,
- To prepare the marinade: Mix the
Sundaram Epices pour Tandoori (Tandoori spices), lemon juice, garlic and
ginger paste and salt (according to taste) into a smooth paste with a
little water. Add in the yogurt and mix well.
- Smear this marinade all over the
chicken and rub it into the slashes, turning the chicken over several
times. Cover and refrigerate for 8 hours or overnight (Do not marinate
for longer than 2 days).
- Remove the chicken from the
refrigerator at least 30 minutes before cooking. The chicken may be
grilled or roasted. If using a charcoal grill, prepare a fire for
- Take the chicken from the bowl,
pressing lightly to extract excess marinade, and brush with oil. Place
the chicken pieces on a well-oiled grill rack and sear quickly (sealing
in the juices) then grill until brown on both sides for about 45 minutes
or until the juices run clear when a piece is pierced near the bone
with a knife. Do not overcook or the chicken will dry out.
- If you don't have a grill you can
also bake the chicken. Preheat the oven to 450F or 200C. Place the
chicken on a rack over a dish (to collect the juices and not end up with
a greasy dirty oven like me), brush or spray with oil, and cook,
turning once, 25 to 30 minutes until the chicken is cooked.
Serve with sprigs of cilantro, a hearty salad and a piece of baguette.
can also use this recipe for barbecue as a substitute for pork chops or
beef. It can be accompanied by any BBQ side dish (pasta, rice, potato
salad) with relish.
Let your imagination run wild foodies!!
Rainy days like today make me crave for comfort foods. Except
that it's been over a year since I have been to Mauritius and I am out
of goodies. I know that they do sell some Mauritian goodies in Paris, at
Strasbourg St Denis but I never go there. I just find it outrageous to
pay 5€ for a Phoenix beer when it's worth 3 times less back home. Yes, I
am cheap :)
Anywho, so I got out of work and I rummaged through my pantry looking for yummy corn mutton or mine apollo (instant
noodles) but nothing so I came up with my own comfort food sample with
the ingredients I had at hand namely eggplant (LOVE eggplant) and
chicken. You can substitute the chicken for minced lamb for an even more
most of you here know my obsession for stuffed food. Eggplant, bell
peppers, tomatoes, you name it. I adapted this recipe from Michael Chiarello. It's really easy and oh so good!
You will need:
- 1 large eggplant
- 1 chicken breast (diced into tiny pieces)
- 1 big onion, small diced
- 3 twigs of Thyme
- 2 cloves garlic, crushed
- 2 tsp virgin oil
- 1 green chili (optional)
- 1 chopped tomato
- 1 egg
- 1/4 cup breadcrumbs
- 1 cup Grated Cheese (cheddar, emmental, mozzarella)
- Salt and Pepper to taste
- 1/4 cup water
- 1 teaspoon of Sundaram Spices Garam Masala
- 1/2 teaspoon paprika (optional)
- Cut the eggplant in half and let sit in salted water for 15 mins (it removes the bitterness).
- Preheat the oven at 180°C for 10 mins.
out the center, leaving enought flesh on the sides for the skin to hold
its shape when baked. Coat the skin evenly with some olive oil (apply
the oil in your hands and rub it on the eggplant' skin so that it
doesn't get burnt). Chop the scooped out flesh.
- In a
deep ovenproof dish, put a dash of olive oil and the water. Put the
empty eggplant halves (skin down) and cook in the oven for 15 mins or
- In the
meanwhile, season the tiny diced chicken with the garlic, salt and
pepper. In a pan, put the rest of the oilve oil and allow the chicken to
cook for 15 mins. Add the chopped eggplant flesh, the thyme, diced
onion, chili, paprika and tomato. Season with salt and pepper. Mix and
let it simmer until the eggplant is fully cooked (approx. 15-20 mins).
- Turn off the heat. Add the egg, cheese (keep some on the side for the topping) and garam masala. Mix well.
- Fill the scooped-out eggplants with this mixture. Top with breadcrumbs and cheese.
- Place them back in the oven-proof dish (without the water) and cook for 25 mins in the preheated oven.
- Let cool briefly and serve with tomato salsa and bread.
Yesterday, after a loooong day driving around for work deliveries, I just wanted to come home and unwind. Only the parents were away for the weekend and that meant no steaming dinner waiting on the table. Tough luck! I thought long hard at my options: heat up a frozen pizza or come up with a really fast dinner. After a quick tour in the pantry I decided on my all-time favorite pasta: the Tagliatelle.
I discovered this yummy variation when I was visiting my sister in Paris. As all Mauritians, I am undoubtedly a great fan of macaroni (my mom used to make it veggie-style on Fridays) and spaghetti. But tagliatelle is so much easier and fun to cook with (it cooks faster than spaghetti) and I usually recommend getting it fresh.
Anyway, I chose to whip up some quick creamy pesto tagliatelle for dinner to reward myself for another great productive day.
You will need:
Creamy Shrimp Pesto Pasta
- 500g tagliatelle pasta
- 500g large shrimp, peeled and deveined
- 75g Pesto
- 1 tbsp butter
- 3 garlic pods, crushed
- Small handful parsley, chopped
- Grated Parmesan cheese ( Kraft works too : )
- 1/2 cup heavy cream (optional)
- Salt & Pepper
- Garam Masala (2 pinches)
- Bring a large pot of lightly salted water to a boil. Add tagliatelle pasta, and cook until al dente; drain.
- In a pan, heat butter and add the crushed garlic. Stir in the chopped parsley, followed closely by the shrimps. Season with salt and pepper and cook for about 5 mins, until they turn pink. Reserve.
- Pour the pesto in a large saucepan and heat for 2 mins. Ass the cream.
- Turn off heat and add the shrimps and tagliatelle. Mix thoroughly. Season again if need be.
- Sprinkle with Parmesan cheese (or Kraft) and Garam Masala and serve hot!
I added some cream to the pasta to have a more consistent sauce but you can omit it if you don't have any at hand.
Try this recipe for a romantic quick dinner. It works wonders!