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The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.
The sauce for this dish can be made up in advance and left in the fridge hence why I add extra oil to this than usual as it preserves the sauce allowing you to use it for up to 5 days in the fridge. It’s a simple recipe but goes so well with seafood, chicken and fish and yes the quantity of garlic is correct!
This classic dish is typically served as a snack with crusty baguette served with pickled chilli (piment confit) on the side. It’s iron rich flavour paired with gentle warm spices and onions is so easy to prepare with just a few simple ingredients.
A mouth watering delicacy of Mauritius. Typically made in advance and left to allow the flavours to work together, this is usually served with a big crusty baguette or you can eat it with Roti or Puri. Whatever you decide to eat it with you’ll always be happy to know your fridge has this for any rainy day fridge raid!
As featured in waitrose:
Mauritius owes it’s culinary traditions to history of passing trade including Arabs, Dutch, Portuguese, French and Indian. The island tempered native Indian curries making them milder and lighter in flavour. This dish is very evocative for me with the caramel scent of aubergine frying, clanking of pots and pans, the fragrance of mums kitchen.
Simple and delicious monkfish tails perfect for an evening party to impress. The coconut chutney is just delicious and works perfectly with the monkfish. Simple to prepare but really does have the wow factor. As featured in Sainsburys Magazine
Mutton is a wonderfully rich meat that can handle lots of chilli and spice so this is the perfect for it. This is the dish that I cooked in the final of MasterChef and I still can’t believe that one of my family’s classic curries would be enough to secure me the title! It tastes even better the next day as all the spices harmonise and the flavours go deep into the meat.
Extract from my first cook book ‘Sunshine on a Plate’
I was brought up eating quite a bit of tinned fish, mainly because fresh fish was so expensive when I was a child. Because of this, I’m partial to tinned sardines and pilchards. I know it sounds a bit retro but you get an intense flavour from tinned sardines, which works perfectly with the piquancy of the chilli. You could make a vegetarian version of this dish using a mix of beans instead of the sardines.
Extracted from ‘Sunshine on a Plate’
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Rougaille is a classic Creole sauce which gives its name to many Mauritian dishes; it looks like a simple tomato sauce but is so much more. It has a huge depth of flavour thanks to the European herbs parsley and thyme, the heat provided by the chilli and the Indian flavourings of ginger, coriander and garlic.
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