Mauritian Home Cooking, Fireworks, Exotic Ice Shots, Mallet’s Mallet..
This month I wanted to try something new and since I’ve been learning a lot lately about my family background of Mauritian cooking, I’ve been in the kitchen trying out recipes handed down through generations.
I wanted to share this with people, gain some feedback on Mauritian cooking and test my own hosting skills at my very own Supper Club.
It took a while to plan the menu, decide on each course and whether they would compliment each other. Not to mention the 2 days prior to cook everything, which took a lot of organisation and time management skills!
The MENU:
Starter- Veggie Samossas, Gateaux Piment (Chilli Cakes) and Onion Bhajias
Mango & Lime Sorbet ( Palette Cleanser)
Main- Chicken Curry ( Ladoo Poule), Basmati Rice & Spinach Greens
Dholl Pouri, Rougaille & Butterbean, Potato Curry
Dessert- Lychee Jelly, Vanilla Bean Panna Cotta served with Cardamon & Pistachio Biscuits
The evening started off with me just about squeezing enough tables to fit around 10 people comfortably (excuse the pole)..
Some music set the ambience, the conservatory was used as the drinks room, so everyone could help themselves and my large white board with the menu took precedence so people knew the menu and what to expect throughout the night..
As my guest’s arrived, they had drinks and we promptly begun a “mallets mallets” game to get the evening started, to loosen up the guests and well a bit of fun really!
I was donning my husband’s boxing glove (not to scare you, it really wasn’t scary), as we went round playing this word association game, everyone who slipped up had to take a mini shot of their choice of tropical juice, wine or Mauritian Spiced Green Island Rum…and a little tap of the boxing glove.
I only lost once …
Once all the guests were seated, I brought out the starters which were placed on platters in the middle of the table so everyone could share, accompanied with some spiced Coriander Chutney and Tomato Satini. All were fried starters or gajacks as they are called in Mauritius, normally eaten as a starter accompanied by alcohol!
After a Mango & Lime Sorbet was served in shot glasses as a palette cleanser between the starter and the main.. it was tangy, with bite and exotic sweetness from the mango. Mauritius in a Cup.
After the starters we broke the evening up with our first show of fireworks for the night so guests protruded out the conservatory to watch the display, where fireworks (some not so good..thanks tesco) brought some hilarity and fun. At least it was better than the ones we did for new years.. abysmal was the word.
Within half an hour of so , I brought out the main meals and placed them on the tables so people could dig in and share. There were pros and cons of this, as I had made too much food ( I didn’t want people to go hungry) , it’s just not in my nature.
Plus the bowls were a little too hot, lack of table space etc.. maybe next time I will set up portioned food on plates and serve it like that.. we shall see.
The meal seemed to go down well, apart from the fact that it was me that dropped chicken curry on my carpet…. Ce La Vie!
I explained to everyone how to eat the Dhall Pouri and I was content to see everyone dig in to their food. Chicken Curry was piled up high, amongst the steaming butterbean curry, rougaille (tomato sauce) and spinach, the tables were packed!
After, the final fireworks show down took place, which was supposed to be 40 seconds of non stop fireworks, felt more like 20 yet still had a great effect!
Let’s not forget nearly setting the next door neighbours lawn on fire..
The final course was the light dessert, I had made fresh lychee’s, made into a jelly and set in glasses. Accompanied with vanilla panna cotta (which I moulded in silicone cupcake trays) and crumbly rice flour, cardamon biscuit’s with pistachios to decorate on top.
I got some overall good feedback from the guests, on the evening, so look out I may be getting some regular dates out soon.
Happy Mondays x
PS: All photos courtesy of Peter Banister
