[ Post a Response | Mauritian Cuisine ]
Posted by Gefa on 30/8/2006, 12:50 am, in reply to "Achard"
194.250.98.243
My recipe is to blanch the vegetables first (2 minutes) then put them to dry (in the UK in winter I use the oven at a very low temperature. In summer I put them to dry in the garden and turn them every now and then. Then proceed with the cooking, as per your own recipe. I am sure that the bitterness comes from the vegetables not being properly dry. The achards will keep for a few weeks (months if you forget about them!) provided they are totally covered with oil and in air-tight jars. For longer use keep them in a darkish place. Bonne chance et bon appétit.
Message Thread:
« Back to thread
We cannot be held responsible for any posting (s) on this message board. If you have any concern regarding any posting (s), please advise by email and we will take appropriate action.