Exotic Recipes by Codal Madagascar

CODAL suggests some receipts at the green pepper...
The green peppercorns has a perfume that does not have any more dry pepper and its force is much less large.
It can thus be employed to replace dry pepper with other condiments but in more significant quantity.
It is always necessary to rinse the green pepper with large water before use.
If you do not have the immediate use of all the box, the remainder will be preserved perfectly well, for one month or more to the refrigerator, in a glass container with a slightly salted water.

THERE ARE TWO KINDS OF NOSY-BE SAUCES, THE ONE WARM AND THE OTHER COLD.

The warm one is used only with the cooked fish in the court-bouillon, is that the served fish such which and the sauce aside; or that the fish coated by this sauce, was maintained in the oven some moments before serving.

This sauce is very easy to realize:

Make a bechamel sauce with a little fish court-bouillon and add to this bechamel sauce some spoons of crushed CODAL green peppercorn and mix with thick fresh cream then bind with an egg yolk.

Shrimps cocktail with CODAL green peppercorn

Lobsters with CODAL green peppercorn

Cut lobsters in two pieces, still quite warm.

Coat them with the following cream, obtained by putting in your mixer : a soupspoon of CODAL green peppercorn , the juice of 1 lemon, a little mustard and a lot of fresh cream.

Shrimps cocktail with CODAL green peppercorn

Mix large shrimps, cooked beforehand and peeled, with this mixture : 50 grams of thick fresh cream, 2 spoonfuls with CODAL green peppercorn, crushed coarsely, 1 spoonful of whisky or cognac, preferably whisky, 1 salt pinch

Steak with CODAL green peppercorn

To cook a rather thick steak. Keep it warm.

Thaw the frying pan with a soupspoon of cognac or whisky. Add CODAL green peppercorn, coarsely crushed with 50 grams of fresh cream. Let have a turn of bubble while stirring up constantly.

Add a small spoonful of mustard.

Serve steak covered with this preparation

The other cold is much more currently used than warm NOSY-BE sauce. Indeed, it can accompany cold fish as well as shellfish or the cold meats. It is particularly recommended with lobster and advantageously replaces the “Ravigotte” sauce for the calf's head. The scampi-fritti accompanied by this sauce will surprise your guests agreably. To carry out this sauce, just mix share half a mayonnaise made as with the practice with the mixture fresh cream and CODAL green peppercorn.

Chops of pig with CODAL green peppercorn

Chops of pig with CODAL green peppercorn

Put the chops in the frying pan and cover with water.
Let gild each sides.
Thaw the frying pan with white wine and add CODAL green peppercorns.
Let have a turn of bubble and serve with stewed chayottes.

Terrine of duck with CODAL green peppercorn

To proceed as you are accustomed to doing it for a poultry pot. After having boned duck, put the flesh to marinade during approximately 24 hours with a glass of Madeira, some cloves and a little grated nutmeg. Reserve a few pieces of duck, aglets and a few pieces of the thigh, and chop the rest of flesh.
In this mince, add an equal weight of thin bacon or rather fatty pig and approximately 50g of CODAL green peppercorn. Mix closely so that the peppercorns are distributed uniformly in the beforehand salted forcemeat.
Furnish a pot with fine bacon bards and to distribute a layer of mince.
On this minced meat, arrange the few beautiful pieces of duck which you reserved and cover the whole with the remainder of the minced meat. Cook in well covered pot, in average oven, during approximately one hour and a half for a big terrine containing approximately 1Kg 200 of meatfurnace, during approximately an hour and half for a large pot containing approximately 1Kg 200 of meat.

For further information and prices, please contact us