| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 10 |
g |
Mustard seed |
| 4 |
g |
Saffron |
| 3 |
|
Fresh red chiles |
| 1/4 |
|
Oil |
|
|
Peel of 10 lemons or oranges |
INSTRUCTIONS
Recipes from "A taste of Mauritius" - Paul Jones & Barry Andrews ISBN
0 333 34005 1 Soak the peel in boiling water for three minutes. Ensure
that no white pith is left on the peel. Cut peel into cubes or
julienne. Leave to dry for one day in the sun or one hour in a warm
oven. Crush or liquidize the mustard seeds, saffron, chiles and mix
with the oil. Add the dried peel to the mixture and allow to marinate
for a few days. Posted to CHILE-HEADS DIGEST by Peter Moss
<pmoss@yoda.alt.za> on Dec 13, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”