Strawberry Guava Jam (Confiture Goyaves de chine)

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A tropical twist perfect in my small jar for a perfect brunch onto my bread slices. Strawberry Guava also known in Mauritius as “Goyaves de chine” and loved by so many locals and tourists. Strawberry Guava is a small red fruit and it can also be found in yellow, known as Lemon Guava globally. I personally prefer the huge yellow ones because they are sweeter. The strawberry guavas I usually prefer to have as jam and most of the locals consume them with red chilli salt.

These beautiful guavas are in season during March and April in Mauritius. Many locals trip to the South to harvest. I buy from fruit sellers on the street because it is way too hot to walk into the small bush of trees to pluck.

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Ingredients:

  • 6 cups of firm Strawberry Guava
  • 2 cup of water
  • 1 cup of sugar (Quantity based as per your preferences)
  • 2 tbsp of lemon juice

Preparations:

  1. Trim off the top of the Strawberry Guava and wash. Cut in half and get rid of the seeds.
  2. Place the guavas in a large pot with water and cook for about 30 minutes on medium-low heat and squish the fruits with a spoon until mush.
  3. Add lemon juice and sugar, stir until sugar has dissolved and paste has thickened.
  4. Turn off heat and allow to cool for 5 minutes. Strain the paste in a colander and you can choose to reheat the strained juice to thickened the jam.
  5. Pour and seal the jam into a warm sterilised jar and refrigerate.

 

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Mango Puree & Coconut Whipped Cream

It’s summer and so humid, therefore some refreshing desserts please! Living on a tropical island feels like a blessing if you have a basket of tropical fruits at home. Needless to mention the amount of recipes you can create with these dulcet fruits. 

I love how easy this recipe is, no need to see flour spill on the flour, plenty of mess in the kitchen and having to wait and wait until dessert is baked and ready. This recipe is really refreshing and soothing against the heat, mango and coconut, an amazing blend together! The tropical vibes are on. If you have never made Mango Puree before or if it can’t be found in your local grocery store, then I have an easy recipe for Mango Puree on my blog. 

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Serving: 2-3

Ingredients:

  • 6 tbsp mango puree (Recipe)
  • 10 cl cold heavy whipping cream
  • 4 tbsp coconut cream
  • 1/2 tsp vanilla extract

Preparations:

1. Pour cold heavy whipping cream, coconut cream and vanilla extract into mixer bowl on high speed for about 1 minute until stiff peaks form.        

2. At the bottom of the glasses, add the mango puree and whipping cream on top. 

Mango Puree 

NOTE: Mango Puree can stay for up to 1 week in the refrigerator if placed into a lid covered container. 

Mango such a tropical delight! The puree is perfect for several types of desserts to fancy your families & friends. I have cooked my Mango Puree to achieve more taste, texture and smooth puree, you can choose not to cook as well. Into a blender or food processor, puree mango chunks until smooth. Refrigerate into a mason jar, lid covered and allow to chill.

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Ingredients:

  • 3 ripe mangoes, peeled and chopped into chunks
  • 1/2 cup of water
  • 1 tbsp sugar (quantity will depend upon your choice)

Preparations:

1. Cook the mango chunks and water over low heat. Check constantly, if the pulp cooks down then add more water. Add sugar.

2. Stove off once puree becomes mushy. Place in a food processor or blender and puree. Once cooled down, add the puree into a mason jar, lid covered and allow to chill in the refrigerator for atleast 1 day. 

Mauritius Sweet and  Sour Fish (Aigre Doux Poissons)

Sweet and sour my favorite Chinese-Asian dish! This recipe is filled with abundant flavors and the sweet and sour sauce define the hit of this dish. Sweet and sour’s cooking method has been adapted into different ways based as per different countries and cultures across the world, but still we call it SWEET AND SOUR! 

I have learnt this recipe from my family and I am happy to share a restaurant-style Fish Sweet and Sour recipe, which undoubtedly you can substitute with chicken and prawns. I never buy already prepared Sweet and Sour sauce stocked in jar in the supermarkets. I prefer making my own sauce and I am sure this is a dish you can always make when you are having guests at home or even for a quick dinner meal.

In Mauritius this dish is served with rice, bread and even fried rice.

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Ingredients to marinade the fish:

  • 5-6 pieces of fish fillets, cut into large pieces
  • 1/2 cup Corn flour
  • 1 tbsp of Ginger and Garlic paste
  • Salt and Pepper

Ingredients for the Sweet & Sour sauce:

  • 4 tbsp Plum Sauce
  • 2 tbsp Tomato Ketchup
  • 1 1/2 mug of Water
  • 1 tbsp Vinegar
  • 2 tbsp lemon juice
  • 1 tsp oyster sauce
  • 1/2 tsp soy sauce
  • 1 tbsp of Corn flour

Ingredients:

  • 2 Bell Peppers, cut into chunks or long strips, sauteed
  • 2 Carrots, cut into your preferred shape, sauteed
  • 1/2 of a Pineapple, cut into chunks
  • 1 large Onion, cut into half-moon shapes
  • 1 small bunch of Spring Onions, cut into your preferred shape
  • 1 bunch of Parsley, roughly chopped

Preparations:

1. Marinade the fish pieces with ginger and garlic, salt and pepper and toss the slices into the corn flour, gently shake off any excess and set aside.  In a bowl, mix all the ingredients for the Sweet & Sour sauce together. 

2. Heat a non-stick pan with vegetable oil and deep-fry the fish pieces. 

3. On medium-low heat, add the ingredients for the Sweet & Sour sauce and whisk constantly and allow to simmer for 7 minutes until sauce has slightly thickened to your desired consistency. Add the pineapple chunks, onions, fried carrots and bell peppers into the sauce for 2 to 3 minutes, lid covered. Season with salt and pepper and combine.

4. Stove off and garnish on top with spring onions and parsley. Serve with rice or bread and green chili & lemon paste.

Mauritius Roasted Chicken

Note: Chicken bake for 20 minutes per pound.

I love roasted chicken, we all d0! So many juicy flavors and colors into one pan, perfect for your holiday table or family & friends gatherings. I don’t say that this is a Mauritian authentic dish, this is just the way most of my family bake their roasted chicken. There are several ways of making a roasted chicken in Mauritius, some remove the skin while others don’t, also many cook into a pressure cooker while more opt for the oven but the seasonings are mostly similar. I love to create my signature dish recipe, which means more spices and additional palates, yummy! 

In Mauritius, this dish is served with veggies, gratin potatoes or french fries (if you have not roasted potatoes) or gratin pattypan squash, salad and bread. Don’t be scared by the amount of ingredients required, they are really simple and handy stuffs I am sure we all have in our kitchen jars!

Time to get your designer plates, glasses, forks & knives, flowers and candles onto the table!

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Ingredients:
For the roasted chicken:

  • 1 Whole Chicken, thawed if frozen and without giblets
  • 2 tbsp buttermilk
  • 2 tbsp garlic paste
  • 1/2 tsp ginger paste
  • 2 tbsp smoked paprika powder
  • 2 tbsp roasted chicken spices (I have used Hashnoor brand)
  • 1/2 tsp of cinnamon powder
  • 1 tsp of dried oregano
  • 1 1/2 tsp lemon juice
  • 1/2 tbsp honey
  • 1/2 cup softened butter (salted-because I don’t seasoned my mixture of spices)
  • Olive oil


For the veggies:

  • 1 head garlic, unpeeled and detached
  • 1 bundle of fresh thyme
  • 3 large carrots, chopped
  • 3 to 4 large potatoes, cut into large moon shape chunks
  • 2 small onions
  • 1/2 of a lemon
  • Corns, boiled and cooked (optional)
  • Brussels sprout, cooked (optional)


For the gravy:

  • 10cl of water
  • 1/2 small cup of flour
  • Fat from roasted chicken
  • Drippings from roasted chicken


Preparations for the roasted chicken:

1.Rinse the chicken and the inside cavity well with cold water and pat dry with paper towels.

2. In a small bowl, mix salt and pepper and set aside. In another bowl, mix all the wet and dry ingredients together  except the olive oil, stir until it’s all well combined. I have not added salt to my mixture of spices because I have used salted butter.

3. With a spoon, try to get under the skin of the chicken without tearing them apart. Now what I do which is not necessarily ofcourse but I still do it 🙂 is I always slit slightly the flesh under the skin (making sure I am not tearing the skin) so as to ensure the flavors enter the chicken).

4. Use the spoon to place the mixture of spices under the skin and gently rub the spices with your hands on the outside to ensure that the spices are spread well on both the inside and the outside of the bird. Make sure you have been able to get under the skin of the drumsticks and cover the outside of the drumsticks and wings well with the mixture of spices.

5. Season the inside cavity with salt and pepper, then stuff the inside cavity with onions, 3 to 4 garlic cloves, lemon and a bundle of fresh thyme. Wrap twine around the drumsticks and make sure they are both tied together and tuck the tips of the wings underneath the chicken to avoid them from burning.

6. Sprinkle salt and pepper (based as per your preferences) on both the base and top of the chicken. Cover the front of the chicken with aluminum foil. Allow to sit for 1 hour.

7. After 1hour, preheat your oven at 350F. Fill the roasted pan with the potatoes, carrots and remaining garlic. Season with olive oil, salt and pepper. Place the chicken over the veggies, make sure the top of the bird is covered with aluminum foil. Bake at 350F for 2hours.

8. Remove your chicken halfway and brush the bird with unsalted melted butter for more added flavor. Continue to bake until the internal temperature reaches 160F at the flesh part of the thigh. Remove the foil, prior to the last 20 minutes for more golden colour.

9. Allow the chicken to rest for 20-30 minutes before carving. Serve with roasted veggies, gravy and chili paste, I had corns and brussel sprouts so I had added them into the dish for more relish.

Preparations for the gravy:

1. Pour the fat into a bowl and reserve. Into the drippings left in the roasting pan, whisk flour, then add fat (quantity will depend onto the sauce) so that the mixture becomes thick and not pasty. Put the roaster on the stove, add 10cl of water and simmer on medium heat. Constantly stir until mixture is thickened and bubbly. Season with salt and pepper as per your taste.

Tropical Shrimp Skewers

Shrimp skewers for your Summer family gatherings. I call them “Tropical Shrimp Skewers”  because they are dressed with bell peppers, onions and tropical pineapples. Incredibly succulent and appetising with every bite. So easy to make with the minimal preparations required for this recipe.

Note: For this recipe, you can also substitute with chicken

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Servings: 25-30
Ingredients:

  • 500g of clean shrimps
  • 2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 5 tsp of smoked paprika powder
  • 2 tsp of Tandoori powder
  • 1 tsp of honey
  • 1 tbsp of lime juice
  • 1 large onion, cut into large chunks
  • 3 large bell peppers, cut into large chunks
  • 1/2 of a ripe pineapple, cut into chunks
  • Vegetable oil
  • Salt and pepper

Preparations:

1. In a bowl, add the garlic and ginger paste, paprika and tandoori powder, honey and lime juice. Combine everything together with the help of a spachler. Add the shrimps, cut onions, bell peppers, pineapples and marinate together. Season with salt and pepper and refrigerate for 30 minutes.

2. Divide shrimps evenly for 25 – 30 skewers. Add the shrimps, onions, bell peppers and pineapples into a skewer.

3. Preheat a pan or grill pan with some vegetable oil. Fry or grill the skewers for 2-3 minutes on each side until shrimps are pink and slightly firm.

4. Garnish with coriander, lemon wedges, chillies or Mauritius famous “Piment cari” and serve with mint sauce.

Flic-en-Flac Beach

Perfectly positioned on the West coast of our little island Mauritius is Flic-en-Flac beach. My favorite beach here where I have mostly spent my entire childhood. So many good memories! An amazing coastal town with the beach, plenty of resorts, apartments and villas, restaurants, shops & shopping malls, leisure and entertainment park, schools and university.

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The beach is perfect for lounging under the shaded palm trees, such a respite to escape from the heat and drink an amazing tropical coconut water.. So many fruits and ice-cream hawkers and Kebab, burgers & fast food sellers you will see on the beach.. Just cross the street and you’ll discover the buzzing town; plenty with an array of affordable restaurants, a few shops and apartments & villas.

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A real paradise beach! “Pieds dans l’eau”, an iconic french sentence, meaning “Feet in water” to connote the exotic and exquisite resorts situated on the beach itself; “A little step from my beach shack and the sand is already touching me with the chirping of birds and the waves reaching me blissfully. Sunkissed immediately! You can enjoy an amazing swim and dive but I highly recommend wearing Water shoes because of corals. A little walk during dusk and at night will introduce you to cute little pinchy crabs 🙂 The beach offers as well a little fishing corner with plenty of various tropical saltwater fishes, sea urchins, starfish and coral reefs. This little corner is located at the beginning of the beach itself between Villa Caroline hotel and Klondike resort.

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At the end of Flic-en-Flac lies Wolmar beach, a small cosy beach situated in Flic-en-Flac itself. This little part of Wolmar beach has many luxuriant resorts, a small river which flows to meet the sea and the beach offers also a spectacular panorama of La Tourelle Mountain in Tamarin and Le Morne Brabant Mountain which are both situated far across the south coast of Mauritius.

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Special Holiday season: Indian Inspired Roasted Chicken (No oven)

Holidays season are here and what’s next? Some good food, music, clothing and family gatherings. I know roasted chicken is always the holiday season’s signed dish 😀 I have not used a whole chicken for this dish because I was not expecting much guests. 

Here it is the perfect Indian roasted Chicken for your holiday table! The mainstream always go for a western roasted chicken which is equally good but if you are seeking to make a different and more spicy chicken, then this is a dish for you to add on your menu lists. 

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Servings: 5-6
Ingredients:

  • 10 pieces of either chicken breasts or legs 
  • 3 tbsp of Ginger and Garlic paste
  • 1 tbsp of Garam masala
  • 1 tbsp of Cinnamon powder
  • 1/2 tsp of Cloves powder
  • 1 tbsp of Coriander powder
  • 1/2 tbsp of Cumin powder
  • 1 tbsp of Honey
  • 1 tbsp of Tandoori powder (optional)
  • 2 tbsp of red chilli powder (preferably Kashmiri red)
  • 1 tbsp of Paprika powder
  • 1 tbsp of soften butter (at room temperature)
  • 1 cup of Coriander, roughly chopped
  • 1/2 cup of Tomato puree
  • 1 tbsp of Lemon juice
  • Vegetable oil
  • Salt and Pepper

Preparations:

1. In a large tray, mix all the spices together. Add the chicken pieces and blend together, make sure that the spices enter the crevices. Set aside and allow to rest for 30 minutes or 1 hour.

2. Preheat some vegetable oil in a pressure cooker. Pour the tomato puree and season with salt and pepper. Allow the tomato sauce to simmer for 2 to 3 minutes on medium heat.

3. Add the chicken pieces and some more additional roughly chopped coriander. Cook until 4 to 5 whistles on medium heat. 

4. Once the chicken pieces are cooked, place them on a non-stick grill pan for less than 1 minute on each side.

5. Set the chicken pieces in a platter and garnish with lemon wedges and onions. Serve with rice or baguettes.

Special Holiday season: Baked Prawns and Cheesy Pasta

Pasta pasta… who does not love pasta… we all do if we know how to cook different dishes with Pasta. Not many ingredients are required but if you cook pasta, you can’t just eat it without cheese. Pasta and cheese they are the ideal couple 🙂 haha….. I love baked pasta filled with a seafood blend, creamy sauce, cheese and the smell of freshly sprinkled herbs. A COMPLETE MEAL!!!!! 

I serve mine with some homemade green chillies & garlic and lemon paste. Give yours a try, it is such an easy recipe. After the Noodles, I call the Pasta a second reason to eat with a fork at home because in our little island Mauritius most of the people eat with a spoon. Hahahahahaha 

NOTE: I have not added salt in this recipe because the cheese already contains much of it and while you boil or cook your prawns and mushrooms just add your desired amount of salt. 

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Servings: 4-5 
Ingredients:

  • 1 packet of Pasta, boiled and cooked
  • 500g of Prawns, without shells and cooked
  • Mushrooms, finely chopped and cooked
  • Beans, cooked
  • 1/2 cup of Cheddar cheese, grated
  • 1/2 cup of Mozarella cheese, grated
  • 1/4 cup of Parmeasan cheese, grated
  • 1 cup of fresh cooking cream (I use Elle & Vire brand)
  • 2 tbsp of Tomato puree
  • 1 tsp of  Garlic paste
  • 1 tsp of Paprika powder
  • Coriander and Parsley leaves, finely chopped

Preparations:

1. In a baking tray, mix the tomato puree together with the cooked pasta, prawns, mushrooms and beans. Set aside. Meanwhile preheat your oven to 180 C. 

2. In a pan, pour the fresh cooking cream , together with the papripa powder and garlic paste and simmer for 5minutes on low heat. Stove off and add the parmeasan. Mix well so that the cheese incorporates with the sauce. Cover the lid so that the cheese melts. 

3. Pour the creamy sauce onto the pasta and combine together. Sprinkle on top with cheddar and mozarella cheese and pepper. Bake for 5-8 minutes.

4. Garnish with finely chopped coriander and parsley leaves. 

Mauritius Fish Vindaye 

A classic dish in Mauritius island, often served into baguettes for beach outings with family. THE EASIEST AND TASTIEST RECIPE TO HAVE FOR YOUR BEACH TRIP!  Ofcourse you can also cook this dish anytime your heart desire for a quick easy lunch or dinner at home as well.

You can ofcourse use any fish you prefer, needless to add that in Mauritius this recipe is done with Tuna or Mahi-Mahi (Dorado) fish. I always use Mahi-Mahi (Dorado) fish because the flesh is soft and more delicious, however Tuna fish goes perfectly as well. 

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Servings: 5-6
Ingredients to marinade the fish:

  • 600g of Tuna or Mahi-Mahi (Dorado) fish, cut into really small chunks
  • 2 tbsp Garlic and Ginger paste
  • Salt and Pepper

Ingredients for the Vindaye curry:

  • 1/2 tbsp Mustard seeds, crushed into paste
  • 3 tbsp of Vindaye Spices (I have used Steward Lazzat brand)
  • 2 tbsp  Turmeric powder
  • 1 tbsp of Garlic paste
  • 2 to 3 green Chillies, cut into half, seeded and soaked into 1/4 cup of vinegar
  • 1/2 tsp of chilli flakes
  • 3 to 4 medium Onions, cut into huge half-moon chunks
  • 1/4 cup of water
  • Vegetable oil

Preparations:

1. Marinade the fish with the ingredients to marinade the fish. Allow to rest for a few minutes. Deep fry the fish chunks into vegetable oil until golden brown and fully cooked onto medium heat.  

2. In a bowl, mix mustard seeds paste, vindaye spices, turmeric powder, garlic paste, chilli flakes, 1/4 cup of vinegar and 1/4 cup of water. Mix together. 

3.  In a large pan, heat vegetable oil. Pour the paste and cook for 5 minutes on medium heat. Add the cooked fish chunks, cook for another 2 to 3 minutes. The onions and green chillies go in for an additional 2 to 3 minutes, lid covered on. The onions should not be fully cooked, you should still feel its crunchiness while eating. 

4.  Stove off and serve with rice or baguettes.