The malagasy culinary artsCodal Madagascar
Shrimps cocktail with green peppercorn
Chops of pig with CODAL green peppercorn
Foie gras vanille “Imerina” au poivre vert
Lobsters with CODAL green peppercorn
there are two kinds of nosy-be sauces
Paupiettes de veau au poivre vert
Terrine of duck with green peppercorn
Vodka “Mada” au poivre vert
Some recipes with the green pepper
CODAL suggests some recipes with the green pepper
Green peppercorn has a perfume that does not have any more dry pepper and its strength is much less large.
It can thus be used to replace the 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 perfectly preserved well, for one month or more to the fridge, in a glass container with a slightly salted water. ! Mahazotoa ! Bon appetit !
Tamatave Steak with green pepper
Separately, in a small bowl, pour two spoons (50g) of heavy cream, add one or two teaspoons of CODAL green peppercorns (according to your taste).
Crush with a pounder and mix it. Remove your steak from the pan.
Pour a teaspoon of whisky or cognac in the pan.
Add in the hot pan your green peppercorns sauce add a teaspoon of mustard, and mix it.
Then serve the steak covered with this sauce or apart.
You may also prepare a real “malagasy hamburger” by mixing a teaspoon of CODAL green peppercorns when you mince the meat.
Otherwise, your green peppercorns sauce can take place of ketchup!