Culinary preparations, curry paste, pickles...| Le Delas
Culinary preparations, curry paste, yuzu cream, pickles...
This culinary aid is based on a Malagasy recipe using spices, ginger and garlic. Rub over your red meat, poultry or fish, leave to marinate for 1 hour then cook in the oven or on the barbeque.
Yuzu is a citrus fruit with delicate notes of acidity and bitterness, not unlike a mandarin orange. In Japan it is used as a condiment and vinaigrette base, providing a touch of subtle, delicately fruity flavour. This Yuzu puree is made using fruit from the Kôshi area of Japan, picked when perfectly ripe and carefully preserved. This fragile fruit is only in season from November to February, but is now available year-round in the form of a puree. Add a small amount (1tsp) to sauces, mayonnaise, vinaigrettes, avocados or shrimp dishes. Can also be rubbed into meat, poultry or fish before cooking, or used as a base for marinades. This product is packaged in a smaller glass jar, making it perfect for retail in delicatessens and speciality food stores.
This speciality tajine culinary aid is very aromatic, and is based on a Moroccan recipe using 18 herbs and spices.
This culinary aid is made using a blend of herbs and spices to enhance the flavours of your Thai recipes (stir fries, green curries, etc.) with powerful notes of lemongrass, ginger and green chillies. This combination of aromas gives the paste a flavour that is both strong and refreshing.
As some of these delicate spices can be fragile at higher temperatures, try adding a heaped teaspoon of green curry paste to your cooking liquid 5 minutes before serving, to give your simmered dishes that lift of classic flavour.
This culinary aid is made with preserved lemon paste and salt mixed with ginger and a few spices.
Add a small amount (1 tsp) to sauces, mayonnaise, vinaigrettes, avocado, or shrimp. Also a delicious ingredient for cooking fish en papillote.
In India, Tandoori is food cooked in a "tandoor" (oven in Hindi) and by extension the different dishes made in the tandoor. Tandoori curry is a sweet red curry with main notes of paprika and cumin. To simply make a meat or fish Tandoori marinade for 4 people, mix this preparation with a natural yogurt (or coconut milk) and 20cl of sour cream. Coat your meat and marinate while preheating the oven. Serve your tandoori with lime wedges, raw onion rings and a hot sauce made with the remaining marinade and milk.
This cooked sauce, pleasant and fresh, is emblematic of the "La Reunion" island. Its main notes of tomato and onion are raised with ginger and a touch of pepper. 100% natural, it is dye, preservative, natural or artificial flavor, texture agent, flavor enhancer, hydrogenated fat and palm oil free. Cold, it accompanies curries and other dishes in sauce. Cooked, it's a perfect base to make a Rougail-sausage, cod, bacon... It can be enjoyed on toasts or mini bites puffs (with thin rings of nature baked quenelles for example), on scrambled eggs with bacon, meat, poultry, grilled fish ...
This turmeric puree enhances the flavor of fresh turmeric, and restores the fragrant and delicate flavor of turmeric more faithfully than a powder. It is added with black pepper and a little olive oil to increase the health potential of curcumin by promoting its absorption by the body. It allows the realization of exotic sauces, for a salad of grated carrots for example, associated with cream of ginger, olive oil, honey, some pumpkin seeds, raisins and peanuts or crushed cashew nuts.
This culinary aid is made using a blend of herbs and spices to enhance the flavours of your Thai recipes (stir fries, green curries, etc.) with powerful notes of lemongrass, ginger and green chillies. This combination of aromas gives the paste a flavour that is both strong and refreshing.
As some of these delicate spices can be fragile at higher temperatures, try adding a heaped teaspoon of green curry paste to your cooking liquid 5 minutes before serving, to give your simmered dishes that lift of classic flavour.
