| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 10 |
g |
Mustard seed |
| 4 |
g |
Saffron |
| 3 |
|
Fresh red chiles |
| 1/4 |
l |
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:
“Don’t Wait For the Hearse to Take You to Church”