Another little cookery class at the Club, to celebrate mid Summer.
Back to the French Caribbean with gusto – and more importantly, with Virginie.
After some soul searching, we settled on pork as the original chicken in coco was deemed to be potentially problematic if the chicken scare had not subsided.
Quite a few of the participants are now habitués and seem to enjoy our style of cooking, albeit in not too easy circumstances since we are not in a kitchen.
However, we had the benefit of the new function room at the club, opening onto the new patio and it was glorious. We also had at our disposal a new mini cooker, which helped considerably.
The flambéed bananas for the dessert went amusingly well but I forgot to get the planned vanilla ice-cream out of the freezer!
Our guests were too polite to mention the fact that it did appear on the recipe but not on their plate!
So, on the next menu, there will be vanilla ice cream!
Now, for the Porc au Coco:
For 12 people, you need:
2kgs of very lean leg of pork ( or loin if you can’t find leg), diced
5 plantains, peeled and sliced
4 ripe papayas, peeled, de-seeded and cut into cubes
100g ginger paste
4 chillies, de-seeded
1bunch of chives
1bunch of spring onions, finely chopped
8 garlic cloves, peeled and sliced
Juice of 8 limes
Salt and pepper
500ml coconut milk
2 tablespoon olive oil
1. Prepare a marinade with the lime juice, the garlic, the chillies, the chives, the ginger paste and toss the meat cubes in it.
Place in the fridge for approximately 4 hours.
2. After that time, warm the olive oil in a big cooking pot ( I tend to use a pressure cooker) and add the spring onions. Toss for a few minutes, then add the meat and again, toss quickly.
3. Remove the chillies from the marinade and reserve. Add the papayas and the plantains on top as they are fairly delicate. Season with salt and pepper.
4. Pour the marinade and the coconut milk on top, cover and cook for 30 minutes in an ordinary cooking pot or 5 minutes in a pressure cooker.
The lime juice marinade will have almost pre-cooked the meat.
5. Serve with créole rice and a planteur.