Aubergine, Gateaux Piment, Coriander Satini, Chicken Ladop, Kitcheree, Pudine Mais..Coconut Ice cream…
Some pictures from last Friday’s Supper Club at Chez Moi! We had a more intimate group due to some last minute cancellations, but a great time was had by all and positive feedback from guests!Sorry they are not the best pics, but I tried to remember to snap away before serving up.
We had arrival drinks of an exotic cocktails I pulled together from my own vanilla infused Mauritian rum (place some vanilla pods in your bottle to add some spice, you can even try to add cinnamon!) This was mixed with some fresh lime, tropical juices and coconut water.. all we needed was a beach!
We served up some starters of traditional gajacks of Mauritian snacks, that evening we did Gateaux Piment, chilli cakes made with split peas,crushed and mixed with gram flour and spring onions and chilli. Then we cut up aubergine slices and dipped into a batter made from gram flour, water, chilli, spring onions , coriander and spices these are then fried in oil till crispy!
The starters were served with a fresh coriander chutney, with chillies, garlic and tomato made into a fresh satini, which was a hit with our guests.
For our main we made a delicious chicken ladop, a traditional chicken dish that my mum makes at home, it tastes more like a stew than a curry, with tomatoes, spices and tender chicken pieces it’s a great alternative to eating a curry dish.
We served this with kitcheree, rice cooked with brown lentils, it makes a more thicker, textured rice, but delicious the same, full of protein and perfect eaten alone with satini or some vegetables.
It was also accompanied with coriander satini, okra fricasse and fish vindaye (fish pieces pickled in mustard seed mix and oil.
The dessert was a well know pudding in Mauritius called Pudine Mais, it’s a cornmeal or polenta pudding made with milk, sultanas, coconut and set in the fridge. Its served in sliced by itself normally but I decided to make my own homemade coconut ice cream! To get some exotic flavours in there, it complimented it well and was creamy & delicious! I tried making it without an ice cream maker and I think it would make for a smoother ice cream to use one, but hopefully I will try this next time.
Exotic Coconut Ice Cream
1 pint of Double Cream
400g, 1 can of Coconut Milk
6 tablespoons Caster Sugar
Desiccated coconut (optional)
Coconut liqueur (optional)
Rum (optional)
- In a mixing bowl, whisk the cream until thick. The fold in the coconut milk and sugar, mix well. If you wish you can add desiccated coconut or coconut liqueur or even some rum!
- Pour the mixture into a container and freeze overnight, you can stir it at intervals to keep it smooth.
- Serve the ice cream with slices of pineapple, coconut liqueur drizzled over the top or a vanilla syrup!
Our next two dates are in June 1st and 29th, where we will be creating more exciting menu’s! See here
