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SPAGHETTI WITH SMOKED MARLIN & ROCKET
125g smoked marlin
1 garlic clove, finely chopped
1 small red chilli, finely chopped
Zest of 1 lemon, finely grated
2 tablespoons capers
4 tablespoons olive oil
- Soak spaghetti in a large pan of boiling water and cook for about 9 minutes until al dente.
- Drain cooked pasta in a colander and drizzle lightly with olive oil. Season with salt to taste.
- In a small frying pan, toast breadcrumbs with 1/2 tablespoon olive oil till golden and crisp.
- In a larger pan, heat the remaining oil. Add chopped garlic and chilli. Sauté until aromatic.
- Add the lemon zest and capers and remove from heat. Pour this mixture over the spaghetti.
- Toss it well to coat. Add marlin, flaked into large pieces, and rocket leaves. Mix to combine.
- Serve immediately topped with the toasted breadcrumbs in hot plates. Serves 2-3 persons.
Simple & Easy Pasta Dinner
HONEY SRIRACHA CHICKEN & CASHEW STIR FRY
1/4 cup pure honey
1 tablespoon fresh lemon juice
1 tablespoon sriracha, to taste
1 tablespoon cider vinegar
1 1/4 teaspoon kitchen salt
1 tablespoon + 2 teaspoons vegetable oil
1 lb. boneless, skinless chicken breasts
1 tablespoon finely chopped garlic
1 teaspoon grated ginger root
1 1/2 cups fresh bean sprouts
1/4 cup reduced-sodium chicken broth
2 teaspoons corn starch/ corn flour
3 tablespoons chopped cilantro leaves
1/2 cup chopped roasted cashew nuts
- Stir the honey, fresh lemon juice, cider vinegar, sriracha sauce and kitchen salt in a small bowl.
- Heat 1 tablespoons oil in a large skillet or wok over high heat until shimmering but not smoking.
- Swirl around the bottom of the wok. Add the chicken in a single layer, and let cook undisturbed.
- Cook until browned on the bottom for 2 to 4 minutes. Turn chicken over and continue cooking.
- Stir chicken once or twice, until no longer pink on the outside. Cook it for 2 to 3 minutes longer.
- Remove the cooked chicken from the skillet or wok with a spatula and set this aside on a plate.
- Add 2 teaspoons oil to skillet or wok and return to high heat. Add garlic and ginger, and stir fry.
- Cook until fragrant but not browned about 30 seconds. Add bean sprouts and stir to coat it well.
- Stir in the honey sriracha sauce. Cover cook till the sprouts are slightly wilted for 2 to 3 minutes.
- Stir the chicken broth and cornstarch together in a small dish and stir it into the chicken mixture.
- Bring to simmer, stirring constantly. Add the chicken and cook till the chicken is cooked through.
- Remove from heat, stir in chopped cilantro and cashews. Serve warm with baguette or white rice.
Recipe from Healthy Seasonal Recipes.com
Today we commemorate the anniversary of the abolition of slavery in Mauritius after 182 long years of this horribly inhuman practice introduced under colonial rule of the Dutch, followed by the French and the British. Slaves, mainly of African descent, were brought to Mauritius to work in fields and construction sites where heavy manual labour was sought. In spite of its official abolition by the British government in 1807, it was not until 1835 that the shoddy business of human trade and exploitation was abandoned in favour of recruitment of indentured labourers from India. The post abolition period was also a time of considerable struggle for those given freedom but no support or resources to start life afresh and consequently fell back into poverty and deprivation.
On this special day many chose to visit the Le Morne Slave Route which traces the footsteps of our ancestors back in time and helps us better understand their plight as maroons as they fled from their merciless master to find refuge in the wilderness of Le Morne Brabant. They were then confined to subsist on meager reserves at the cost of freedom and dignity. In the memory of all those who fought and died to make their voices heard, I dedicate this blog post and the following recipe, riz frit poisson salé/ fried rice with salted fish, a local delicacy you can find in tuck shops and roadside snacks and probably derived from Creole cuisine, fashioned by slave descendants who went on to build and empower the generations of slave-free population who enjoy a far better life than their forefathers ever did.
RIZ FRIT POISSON SALE – FRIED RICE WITH SALTED FISH
80g salted fish/ snoek
150g boneless chicken
100g corn kernels
100g carrots, diced
1 small onion, diced
100g peppers, diced
150g basmati rice, soaked
2 eggs, room temperature
1 teaspoon dark soy sauce
1 teaspoon fish sauce
1/2 teaspoon ginger paste
Salt and pepper, to taste
1 small bunch spring onion
- Soak rice in cold water for 15 minutes, drain and cook in a pan of boiling water until firm but not mushy.
- Soak salted fish in water to wash away most of the salt. Place in another pan of water and bring to the boil.
- Cook the fish for about 8-10 minutes until softened. Drain well and remove fish bones. Flake fish coarsely.
- If using precooked salted fish, remove from packaging and use directly without prior boiling and frying it.
- In a frying pan, heat 1 teaspoon oil and add the ginger paste. Roast lightly until fragrant then add the fish.
- Dice the chicken into bite-size pieces and season with salt and pepper. Leave it to marinate for 15 minutes.
- While chicken marinates, prepare vegetables by dicing the carrots, onion and assorted bell peppers finely.
- Beat eggs lightly and fry as for an omelette, cut it into strips and set aside. Now cook chicken in same pan.
- Heat 2 tablespoons oil in a wok or a deep heavy based pan. Add the cooked rice, sauté for a minute or two.
- Stir in chicken, salted fish, carrot, onion, corn kernels, peppers and eggs. Add the dark soy and fish sauce.
- Stir fry for about 5-7 minutes, stirring at regular intervals, to prevent rice sticking at the bottom of the pan.
- Cover pan for 2 minutes, then sprinkle with chopped spring onions and serve immediately. For 4 persons.
Fried Rice with Salted Fish