Elite life

French Polynesia (French Polynesian Recipes)

World Cuisine Recipes

 
   Whilst the French and Asian techniques and influences are strong, it is good to see that traditional meals are still cooked in an earth oven. Known  an Ahima'a, this is where meats and vegetables are wrapped in leaves, placed on a bed of hot stones. The parcels are covered with more  leaves and earth, and left to cook for several hours. As in the very beginning,  fish, shellfish, chicken, pork,  tropical fruit, breadfruit, taro, cassava,  yams, and rice are staples and frequently used ingredients include lime juice, coconut milk and vanilla which is used with a passion in both savoury and sweet dishes.
Banana Poe
Servings: 6
Ingredients:
6 cooking bananas
1 banana leaf
200 g manioc starch
1 soupspoon oil
Castor sugar
1 vanilla been
200 ml coconut milk
Cooking Instructions:
Prepare all ingredients. Wash and cook the bananas with skin in water for 15 min. check the cooking. Prepare the banana leaf in passing it rapidly over a flame to soften it, brush with oil. Drip the cooked bananas, peel then mash. Check the quantity for 2 volumes banana, add 1 volume starch and ½ volume sugar. The quantity of the sugar can be adjusted according to taste and ripeness of the bananas. Mix well and add the vanilla (inside of the been only). Spread the poe in the middle of the banana leaf. Fold carefully and put on a slightly oiled baking sheet or in a mould. Bake in the oven at 160o to 175o  (Pos. 5-6) for about 45 min. Careful, the banana leaf will smell burnt however the poe might not be cooked yet. Check the cooking. Unfold the banana leaf carefully. Put the poe in a plate, cut into large dices and pour ¾ of the coconut milk. Serve with the remaining quarter of the coconut milk.
Chicken Kelaguin
Servings: 6
Ingredients:
3 cups coconut, fresh and shredded
4 cups cooked barbecued chicken, diced
1/4 cup onion, chopped
1/4 cup lemon juice
1/16 teaspoon salt, optional
1 jalapeno pepper, seeded and chopped
1/4 cup green pepper, optional for garnish
Cooking Instructions:
Remove excess juice from the shredded coconut by firmly squeezing; add coconut to chicken. Add onion, lemon juice, salt, and pepper. If the mixture seems too dry, add either more lemon juice or water, depending upon your family's preferences concerning lemon. Marinate for 3 hours. Garnish with green pepper.
Flaming Volcano
Ingredients:

4 ounces lemon juice
8 ounces orange juice
2 ounces light rum
2 ounces brandy
4 ounces orgeat syrup or other almond syrup
4 scoops crushed ice or chipped ice
1 ounce rum (151 proof)
Cooking Instructions:
Place all ingredients except the 151 rum into a blender until smooth. Pour this into the mote area circling the volcano. Pour 151 rum into the top of the volcano, and with a long fireplace match, ignite. Serve with long straws to sip from the mote.
Easy Polynesian Marinade
Ingredients:
1 cup sugar
1 cup soy sauce
1 cup white vinegar
1-2 teaspoon minced garlic, optional
Lots black pepper
Cooking Instructions:
Mix all ingredients in a bowl until the sugar dissolves. Add chicken, fish, or any other meat and marinate several hours or overnight.
Polynesian Pork Ribs
Servings: 6
Ingredients:
2 lbs boneless country-style ribs
1 garlic clove, minced
1 small onion, sliced
8 ounces crushed pineapple, undrained
Sause:
3/4 cup ketchup
3 tablespoons brown sugar
3 tablespoons hoisin sauce
1 teaspoon gingerroot, grated
Cooking Instructions:
Spray slow cooker with nonstick cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of cooker clean. In small bowl, combine ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice; mix well. Spoon or pour evenly over ribs. Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until ribs are glazed.

Polynesian Pork Steaks
Servings: 6
Ingredients:
6 pork steaks
1 (4 3/4 ounce) jar plum baby food
1/4 cup flaked coconut
2 tablespoons water
1 tablespoon vinegar
1 tablespoon cooking oil
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon lemon peel, grated
1 dash pepper
Cooking Instructions:
Trim fat from steaks. In large skillet cook the fat until you get a small amount accumulated, discard the rest of the trimmings. Brown steaks in the hot fat. as they are browning season generously with salt. Combine the rest of the ingredients and pour over steaks. Cover, and simmer 35 to 40 minutes or until meat is tender and done. Remove meat to a warm platter, spoon sauce over them and serve.
Polynesian Dressing
Ingredients:

1 cup prepared Italian dressing or French dressing
1 cup prepared thousand island dressing
1/4 cup crushed pineapple, drained
1/2 teaspoon celery seed
Cooking Instructions:
Combine all ingredients in a jar & shake well to combine.
Pork Curry with Tarua
Servings: 6
Ingredients:
1 kg Tarua
1,5 kg pork loin
6 teaspoons curry
6 teaspoons paprika
1 onion
2 garlic cloves
2 teaspoons of flour
2 teaspoons cooking oil
200 ml coconut milk
Salt, pepper
Cooking Instructions:
Ready all the ingredients and tools. Wash and peel the taura, cut into cubes and blanch 10 min in salted water. Drain, put aside. Peel and chop the onion and the garlic. Cut the meat into cubes. Sear the meat, add the onion, paprika and curry, singe with the flour. Add salt and pepper. Put water, add garlic and the tarua. Cook for 40 min stir regularly. Check seasoning, bind with the coconut milk and serve hot.
Tahitian Marinated Fresh Fish (Poisson Cru)
Ingredients:

1 kg fresh tuna
2 carrots
2 tomatoes
8 limes
3 small green onions
1 clove garlic
1 small cucumber, the pressed cream of one grated coconut
Cooking Instructions:
Cut the tuna in cubes and rinse with salted water.  Let fish soak in the salted water in the refrigerator with the clove of garlic crushed, for a half hour.  Grate coarsely or chop the vegetables.  Drain the fish, then cover with the juice of the limes, allowing the fish to 'cook' for about five minutes in the lime juice.  Drain and discard the lime juice.  Add the vegetables and the coconut cream to the fish.  Add salt and pepper to taste. mix well, and serve chilled.
Taro Poe
Servings: 6
Ingredients:
3 taros
1 banana leaf
1 pineapple
500 g manioc starch
1 soupspoon oil
Castor sugar
1 vanilla been
2 grated coconuts
Cooking Instructions:
Weight and prepare all ingredients. Wash and peel the taro and the pineapple. Cut the taro into cubes and cook in sugar water (1 soupspoon). Coarsely grate the pineapple. Prepare the banana leaf in passing it rapidly over a flame to soften it, brush with oil. Press the out the coconut mild and put aside. Drip the cooked taro and mash. Check the quantity of the taro for 2 volumes taro, add 1 volume starch and ½ volume sugar. The quantity of sugar can be adjusted according to taste. Mix well and add the vanilla (inside of been only). Spread the poe in the middle of the banana leaf. Fold carefully and put on a slightly oiled baking sheet of in a mould. Bake in the oven at 150o to 175o  (Pos. 5-6) for about 45 min. Careful, the banana leaf will smell burnt however the poe might not be cooked yet. Check the cooking. Once baked remove from the oven and unfold the banana leaf carefully. Put the poe on a service plate and cut, pour the coconut milk. Serve with coconut milk to add.
Vanilli Scented Sweet Potatoes Cream
Servings: 6
Ingredients:
800 g sweet white potatoes
1 vanilla been
150 g sugar
2 glasses lukewarm water or milk
Cooking Instructions:
Ready all the ingredients and tools. Clean the potatoes and cook them unpeeled in slightly sugared water for 30 to 40 min. The potatoes have to be well cooked (the skin breaks and gets loose). Drain and peel. Mix the potatoes with the sugar and the vanilla (only the seeds inside the vanilla been) and a little water. Add water according to the consistency required and add sugar according to taste. Chill before serving. Serve the cream in cups.
 

World Cuisine Recipes

 @Mail.ru