Madagascar Beef With Cress Recipes

MADAGASCAR BEEF WITH CRESS

Steps:

• All to cut in pieces.
• Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice.
• Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water.
• To continue to make cook until the cresses are cooked well.
• These must become all ends.
• Well to supervise cooking.
• To serve then with rice.

NEW YORK STEAK WITH MADAGASCAR PEPPER AND PORT WINE

Steps:

• With the back of a heavy saucepan, crush the white and black peppercorns.
• Remove all fat from the entrecotes. Season with salt and crushed peppercorns.
• Heat a large heavy saucepan. Pour in oil, and over high heat, cook the entrecotes 4 minutes on each side (for medium rare). Transfer meat to a warm platter and reserve.
• Pour out oil from the pan, deglaze with port, and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.
• Place 1 entrecote on each warmed serving plate. Ladle sauce over steaks and divide remaining peppercorns equally over each portion.

SLOVENIAN TRADITIONAL - PREKMURSKA GIBANICA

Steps:

• Mix the dough from all the ingredients until it is elastic and smooth. Divide it into 12 pieces. Leave it to rest for half an hour.
• To make poppy filling boil the milk and mix it into poppy seeds. Add sugar and vanilla essence.
• Mash the cottage cheese until smooth, add egg, cream and as much raisins as you like.
• Pour boiled milk over walnuts. Add sugar, vanilla essence and cinnamon. Mix it until smooth and creamy. If you need add some more milk.
• Peel and grate the apples. Sauté them with the sugar in a small pan for 5 minutes. Add cinnamon and lemon zest.
• When all the fillings are ready, roll and stretch the dough to fit into the deep pan. Leave them on a floured clean tablecloth to dry a bit.
• To put "gibanica" together gently put one piece of dough into the greased pan. Spread on it the poppy filling and cover it with another sheet of dough. Brush it with melted butter.
• Spread on it the cottage cheese filling and again cover it with sheet of dough which you brush with butter.
• Do the same with walnut and apple filling.
• Repeat the fillings in the same order.
• Put the remaining sheets of dough on the top and brush them with butter.
• Pour the cream over it and bake it on 180-200 °C for an hour.

MADAGASCAR KOBA

Steps:

• Grill peanuts in a saucepan over medium heat without oil until golden brown. Chop finely in a food processor with sugars, approximately 20 seconds. Set aside.
• Mix cream of rice, rice flour, 4 T sugar, water (1 C if using banana leaves, 1 1/4 C if using foil) and oil (3 T oil or less if peanuts are green, 5 T if they are not green).
• Spread 3/4 of the rice batter on your wrapping material (foil or banana leaves. Heap peanut mixture in a line down the middle, leaving rice batter exposed in equal amounts on both sides. Lift sides of wrapping almost fully up and pour remaining batter on top, then complete wrapping to seal entirely so liquid will not penetrate.
• Allow to boil gently over medium-low heat in a large pot of water, partly covered, for 24 hours. Remove from water. Koba is served in thin round slices while still warm.
• REMARKS: This recipe is tricky because so much depends on the freshness of the peanuts and how you wrap the koba.
• Most "raw" peanuts sold in stores are already rather old, while green peanuts are pulled from the ground within a week. If your koba falls apart or the peanuts remain tough, they were probably on the old side. The addition of peanut oil to the batter is not traditional but helps compensate for old peanuts.
• Banana leaves are preferable because they allow steam to pass into the koba, which helps keep it properly moist, creating a dense, smooth, pâté-like texture. Tin foil blocks this moisture but requires less practice to wrap tightly.
• Here is a video:.
• http://www.youtube.com/watch?v=1mKpWhWZTdc.

MADAGASCAR MANIOC SOUP (CASSAVA)

Steps:

• Place all in a pot. Cook til soft. Mash.

MALAGASY CAKE (MADAGASCAR)

Steps:

• Mix in a pan, milk, vanilla, sugar, nutmeg and the clove, bring to boiling point. Withdraw fire, throw the tapioca in mix and put back on low heat, let cook 10 minutes while frequently moving with a spoon made of wood.
• During this time, make middle temperature heat the oven. (let's say 350F).
• Remove the tapioca of fire, withdraw the pod of vanilla add cream and move. Crush the bananas to the fork, incorporate them to the tapioca.
• Butter an ovenproof round mold.
• Incorporate the eggs, one by one to the previous mixture while moving well, place in middle oven and let cook 15 minutes.
• Serve hot or tepid in the dish of cooking.

GREEN SALAD WITH GARDEN CRESS

Steps:

• Stir together vinaigrette and horseradish in a salad bowl. Add lettuce leaves, onion, and garden cress. Mix to combine.