Page 16 - Mauritian Overseas Gazette 1
P. 16

An alternative menu for the
Festive Season
Christmas is a time for turkey. But it is known that not everyone is partial to turkey especially when the leftover has to be eaten for days.
Perhaps, you may wish to try something which is a favourite of Mauritians, something which you can have at Christmas and for the New Year. You may have chicken for Christmas and meat for the New Year.
Hereunder is a Bryani Recipe
Bon Appétit and as they say in Mauritius: Garde mo part!
Bryani (Briani)
The Bryani is believed to have been introduced into India during the Mongol occupation. The recipe below is made with lamb. But Bryani can also be made with goat (kid),
UK Mauritians’ Gazette December 2017
Make the marinade:
Crush the cardamom, anise seed, and chillies. Add to the rest of the ingredients and mix well.
Cut the meat into 11⁄2 to 2-in chunks and place in the marinade. Stir well, and let marinade at least 2 hours
Heat the oil and sauté the onion lightly. Add the potatoes and sauté 2 to 3 minutes. (If are using tumeric, add to the pan together with the potatoes.)
Place the Spanish saffron to soak in 1⁄2 cup of boiling water.
Place a pot of water to boil. Add the rice and cook for 5 to 6 minutes, then remove from fire and drain.
Select a large saucepan, place a 1⁄4 inch layer of rice on the bottom, and wet with 1⁄2 cup of water.
Arrange 1⁄2 of the marinated meat in a layer on top of the rice of rice and cover with the onions, potatoes, and eggs in an even layer.
Pour the Spanish saffron mixture in the remainder of the rice and stir well. Place half of the rice on top of the onions, potatoes, and eggs.
Then layer with the other half of the meat and cover with the rest of the rice. Sprinkle with 4 cups of warm water, cover, and cook over low heat, without stirring, for about 1 1⁄2 hours.
To serve, unmould on to a large platter without disturbing the part sticking the part sticking to the bottom of the pan. Serve very hot accompanied by a variety of chutneys, According to your whim you might also include some brèdes étouffées, some achards, or a cucumber vinaigrette,
Reproduced from the Exotic Cuisine of Mauritius by Philippe Lenoir and Raymond de Ravel
with the original kind permission of the Editions de l’Océan Indien.
 In its message on Page 10 commemorating the 50th an- niversary of its creation in 1967, the national airline’s management states “we eagerly look to the future as we pursue our journey and write the new chapters of our history together with our partners and valued cus- tomers.”
I am glad to say that ‘Mauritius News’ (MN) had been a partner of the airline since the paper’s inception in 1983.
In the very issue of MN in November 1983, the paper carried the Black & White advert reproduced on this page below “THE FASTEST WAY TO THE MOST EXOTIC IS- LAND IN THE SUN’
Since that first issue in November 1983, MN has been
carrying an Air Mauritius advert in every edition. We even carried an advert in the publication’s Special Edition pub- lished in 1988 for 20th anniversary of the Independence of Mauritius, for its 25th anniversary in 1998, and for its 30th anniversary as shown below. As a matter of fact, for the 25th anniversary of the Independence of Mauritius, Air Mauritius was at that time commemorating its own Silver Jubilee, as reflected in the advert below.
In continuously advertising Air Mauritius for the past 32 years during MN’s existence here, the paper made of Air Mauritius a household name within the Mauritian commu- nity in the UK.
Copies of MN were never thrown away after reading. They passed from hand to hand. Some readers even kept
the copies as a sort of collection. And whenever an edition is taken away from their coffee table by visitors subscribers would ring us for a replacement.
Thus, in a form of psychological sublimation UK Mauri- tians have been made to think of Air Mauritius first when they have to book a ticket for the home island.
Now that we are embarking on a new publication for the UK Mauritian community with expected readership, as in the past, in France and Germany as well, we trust that The UKMG may continue to be considered by Air Mauritius management as a partner of the national airline.
beef or chicken.
10 to 12 servings
4 lbs lamb (mutton also be used) or kid (young goat meat 2 lbs large potatoes, peeled and quartered
1 cup oil
1 lb onions, chopped
4 lbs rice
6 hard-boiled eggs, cut in halves,
1 teaspoon Spanish saffron and 1⁄2 cup baling water –or use 1 tablespoon powdered tumeric
4 cups warm water
1 tablespoon anise seed
1 teaspoon cardamom
chillies optional
1/2 cup chopped fresh coriander 1.2 cup chopped fresh mint
3 tablespoons (each) crushed garlic and ginger 4 cups natural yoghurt
1 teaspoon powdered cinnamon
6 whole cloves
10 curry leaves
1 bouquet thyme and parsley, chopped 1 tablespoon peppercorns, crushed
1⁄2 lb butter, melted
3 tablespoons oil
Note:Bryani is a dish requiring a long and tedious prepara- tion. To save time, use those small packets of spices espe- cially made for Bryani. Otherwise . . .
   MN, a partner of MK
   Ad in MN Special Edition for 25th Independence anniversary
  Advert in MN Special Edition 20th Inde- pendence anniversary of Mauritius
   Advert in First Edition in November 1983

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