A
Polynesian Recipe
Poisson
Cru ( tahitian marinated fresh fish):
A
refreshing salad composed of fresh fish
cut in bite sized cubes and raw vegetables
marinated in lime juice and coconut cream,(
for 4 persons ):
Cut the tuna in cubes and rinse with salted water.
Let fish soak in the salted water in the refrigerator
with the clove of garlic crushed, for a half
hour. Grate
coarsely or chop the vegetables. Drain the fish, then cover with the juice of the
limes, allowing the fish to 'cook' for about five
minutes in the lime juice. Drain and discard the lime juice.
Add the vegetables and the coconut cream to the
fish. Add
salt and
pepper
to taste. mix well, and serve chilled. Bon appetit !
VANILLI SCENTED SWEET POTATOES CREAM
Preparation Time: 30 min
Cooking Time: 40 min
Ingredients for 6 persons:
- 800 g sweet white potatoes
- 1 vanilla been
- 150 g sugar
- 2 glasses lukewarm water or milk
Calories: 250 Kcal/pers.
Tools: Mixer or a food mill
Recommendation:
Preparation
- Ready all the ingredients and tools
- Clean the potatoes and cook them unpeeled in slightly sugared water
for 30 to 40 min. The potatoes have to be well cooked (the skin breaks
and gets loose). Drain and peel. Mix the potatoes with the sugar and
the vanilla (only the seeds inside the vanilla been) and a little water.
Add water according to the consistency required and add sugar according
to taste.
- Chill before serving. Serve the cream in cups.
PORK CURRY WITH TARUA (taro)
Preparation Time: 30 min
Cooking Time: 1 hr
Ingredients for 6 persons:
- 1 kg Tarua
- 1,5 kg pork loin
- 6 teaspoons curry
- 6 teaspoons paprika
- 1 onion
- 2 garlic cloves
- 2 teaspoons of flour
- 2 teaspoons cooking oil
- 200 ml coconut milk
- Salt, pepper
Calories: 1330 Kcal/pers.
Tools: Casserole
Recommendation:
Preparation
- Ready
all the ingredients and tools
- Wash
and peel the taura, cut into cubes and blanch 10 min in salted water.
Drain, put aside.
- Peel
and chop the onion and the garlic.
- Cut
the meat into cubes
- Sear
the meat, add the onion, paprika and curry, singe with the flour. Add
salt and pepper. Put water, add garlic and the tarua. Cook for 40 min
stir regularly.
- Check
seasoning, bind with the coconut milk and serve hot.
CHICKEN CURRY WITH FEI (bananas) AND SWEET POTATOES
Preparation Time: 30 min
Cooking Time: 1 hr 15 min
Ingredients for 6 persons:
- 3 fei
- 6 small sweet purple potatoes (yams)
- 3 papayas
- 1 lemon
- 2 garlic cloves
- 6 chicken legs
- 1 chicken stock cube + ½ l water
- 3 teaspoons soy sauce
- 3 teaspoons plum sauce
- 100 ml cooking oil
- 100 ml coconut milk
- 1 spring onion for the decoration
- 3 teaspoons curry
- Salt
Calories: 560 Kcal/pers.
Tools: Oven
Recommendation:
Preparation
- Ready all the ingredients and tools
- Place the chicken legs in a roaster, brush with the mix of soy sauce,
plum sauce and oil. Put aside in a cool place.
- Clean and peel the sweet potatoes and cook them in saltwater, which
has been added some sugar. When cooked drain the water and cut the potatoes
into large slices.
- Wash and cut the papayas in half, remove the seeds, drip some lemon
juice on each half, store in the fridge. Cook the fei (bananas) in the
oven at 175oC. (Pos. 6/7) for about 15 min. (don’t peel the
bananas). Toss the garlic, slice the onion and put aside.
- 1 hour prior to servicing, put the chicken legs into the oven, add
the onion, garlic and the curry, put salt pepper and oil. After about
20 min cooking time, put 2 ladles bouillon over the chicken legs. 10
min later add the papayas the sweet potatoes and the peeled bananas
and wet every 10 min. Before serving, add the coconut milk. Check the
finishing of the ingredients and the seasoning.
- Serve in hot plate, put the sauce, chicken leg, half a papaya, the
sweet potatoes and half a banana. Baste with sauce decorate with the
green onion.
BANANA POE
Easy
Preparation Time: 30 min
Cooking Time: 1 hr
Ingredients for 6 persons:
- 6 cooking bananas
- 1 banana leaf
- 200 g manioc starch
- 1 soupspoon oil
- castor sugar
- 1 vanilla been
- 200 ml coconut milk
Calories: 510Kcal/pers.
Tools: Oven
Recommendation
- The banana leaf can be replaced with baking paper
Preparation
- Prepare all ingredients
- Wash and cook the bananas with skin in water for 15
min. check the cooking.
- Prepare the banana leaf in passing it rapidly over a
flame to soften it, brush with oil.
- Drip the cooked bananas, peel then mash. Check the
quantity – for 2 volumes banana, add 1 volume starch
and ½ volume sugar. The quantity of the sugar can be
adjusted according to taste and ripeness of the
bananas. Mix well and add the vanilla (inside of the
been only).
- Spread the “poe” in the middle of the banana
leaf. Fold carefully and put on a slightly oiled
baking sheet or in a mould.
- Bake in the oven at 160o to 175o (Pos. 5-6)
for about 45 min. Careful, the banana leaf will smell
burnt however the “poe” might not be cooked yet.
Check the cooking.
- Unfold the banana leaf carefully. Put the “poe”
in a plate, cut into large dices and pour ¾ of the
coconut milk.
- Serve with the remaining quarter of the coconut
milk.
TARO POE
Easy
Preparation Time: 30 min
Cooking Time: 1 hr
Ingredients for 6 persons:
- 3 taros
- 1 banana leaf
- 1 pineapple
- 500 g manioc starch
- 1 soupspoon oil
- castor sugar
- 1 vanilla been
- 2 grated coconuts
Calories: 510Kcal/pers.
Tools: Oven
Recommendation
- The pineapple makes the poe lighter
- The banana leaf can be replaced with baking paper
Preparation
- Weight and prepare all ingredients
- Wash and peel the taro and the pineapple. Cut the
taro into cubes and cook in sugar water (1 soupspoon).
Coarsely grate the pineapple.
- Prepare the banana leaf in passing it rapidly over a
flame to soften it, brush with oil. Press the out the
coconut mild and put aside.
- Drip the cooked taro and mash.
- Check the quantity of the taro – for 2 volumes
taro, add 1 volume starch and ½ volume sugar. The
quantity of sugar can be adjusted according to taste.
Mix well and add the vanilla (inside of been only).
- Spread the “poe” in the middle of the banana
leaf. Fold carefully and put on a slightly oiled
baking sheet of in a mould.
- Bake in the oven at 150o to 175o (Pos. 5-6)
for about 45 min. Careful, the banana leaf will smell
burnt however the “poe” might not be cooked yet.
Check the cooking.
- Once baked remove from the oven and unfold the
banana leaf carefully. Put the “poe” on a service
plate and cut, pour the coconut milk. Serve with
coconut milk to add.
COCONUT CHICKEN WITH FAFA
Easy
Preparation Time: 30 min
Cooking Time: 50 min.
Ingredients for 6 persons:
- 3 packs of fafa (about 50 leafs)
- 6 chicken legs
- 3 grated coconuts
- 3 onions
- 1 lemon
- oil
- 1 cube chicken stock + 1l water
- 1 soupspoon cornstarch
- salt, pepper, hot curry
Calories: 700Kcal/pers.
Tools: Cocotte
Recommendation
Preparation
- Prepare all ingredients]
- Wash and mince the fafa leafs and cook in salt water
with added lemon for 20 min. Peel and mince the onions
and put aside.
- Cut the chicken legs in half, put aside.
- Bring 1 l of water to a boil and add the cube of
chicken stock, stir well, remove from the hot plate.
- Directly in the cocotte, glace the onions, add the
chicken legs and sauté golden. Add the fafa leafs,
salt, pepper, curry and the cornstarch. Mix well and
wet with the chicken stock. Cook for 30 min. check the
finishing and seasoning. While cooking, prepare the
coconut milk. Put into 2 recipients – one for the
coconut milk to bind the sauce, the 2nd to be put on
the table. Once the chicken is cooked, bind the sauce
with the coconut milk (do not boil the sauce) and
serve hot.
BRAISED SWORDFISH WITH SWEET POTATOES
Easy
Preparation Time: 40 min
Cooking Time: 45 min.
Ingredients for 6 persons:
- 300 g white sweet potatoes
- 300 g purple sweet potatoes
- 800 g white swordfish meat
- 3 cloves garlic
- 300 g carrots
- 2 onions
- fennel seeds
- bouquet garni (laurel, parsley, thyme)
- 300 g tomatoes
- 150 ml white wine
- 2 pota roots
- 3 lemons
- salt, pepper
Calories: 420 Kcal/pers.
Tools: Cocotte, oven, baking (gratin) dish
Recommendation
Preparation
- Weigh and prepare all ingredients
- Wash an peel the carrots and cut in thin rounds.
Chop the onion, crush the garlic, wash and cut the
tomatoes small. Wash the pota and cut into small
sticks. Cook all the vegetables together; add the
wine, the bouquet garni and the fennel seeds. Salt,
pepper.
- Wash and peel the potatoes and cut into rounds with
a thickness of about 5 mm, steam for 10 min.
- Put the potato slices in the gratin dish and add the
vegetables. On top, put the fish. Cook in the oven at
180oC (Pos. 6/7) for 30 min. check the finishing.
- Put the fish in the center of the serving dish, put
the vegetables around it and decorate with the
potatoes in taking advantage of the 2 colors, white
and purple, add a carve lemon.
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