Recipe: “Henan’ Omby Ritra”

This “Henan’ Omby Ritra” dish is a classic one from Madagascar’s culinary heritage, and normally contains zebu. This delicious version is served only on special order for our guests. Ask any of our chefs at Constance Tsarabanjina for it & they will put all their love and passion into preparing it.

"Henan' Omby Ritra"

“Henan’ Omby Ritra”

Ingredients

The meat:

  • 1.5kg zebu (rump, chuck or cheek). May be replaced by beef
  • 2g black pepper
  • 10g garlic
  • 10g ginger
  • 1 onion
  • 2 tomatoes
  • 1 red pepper
  • Peanut oil
  • 200g sealing dough (200g flour and 100ml water)
  • Salt/pepper

1. Brown the meat in oil in a casserole for 5 minutes with the chopped onion, crushed garlic, salt chopped tomatoes and ginger slices. Cover it with 0.5 litres of water and cook it for 15 minutes.

2. When the water has completely evaporated, let the meat brown before cooking it in the tomato sauce. Pour in 3 cups of water. Add the chopped pepper and cracked black pepper. Cover and finish it in the oven and let everything cool. Keep the compote of pepper confit.

3. Once the meat is completely cool, put it into another cast iron pot, add the remaining sauce, cover it with the lid and add a strip of sealing dough to ensure the whole thing is hermetically sealed and any evaporation is reduced to a minimum.

The garnish:

  • 200g black Chinese rice (Venere)
  • 20g butter
  • 1 onion
  • 4 potatoes
  • 100g spring onions
  • 500ml chicken stock
  • Olive oil
  • Salt/pepper

1. Cook the potatoes in boiling water. Peel them and mash them with a fork, adding the olive oil and the chopped onion tails. salt it and set it aside.

2. Sweat the chopped onion in butter. Stir in the black rice until it goes white and cook it like risotto, adding the chicken stock as you go along until it is soft.

Finishing and presentation

Bake the sealed casserole in a hot oven at 160/170˚C for 10 to 15 minutes.

Remove it from the oven and, using a small pairing knife, open the lid of the pot in front of the guests. Be careful not to burn yourself!

Accompany everything with the mashed potatoes and black rice. Serve the pepper compote with a spoon.

Sommelier’s suggested wine

Strong fruity red wine:

  • Saint-Emilion Grand Cru, Château Monbousquet, 2008 France
  • Vin de Pays des Bouches-du-Rhône, Domaine de Trévallon, 2008 France

Recipe: Duck legs and roast pineapple, smoked bacon

Seychellois spices and tropical fruits combine to bring out the delicious flavour of duck in this popular recipe from Constance Ephelia.

Duck legs and roast pineapple, smoked bacon

Duck legs and roast pineapple, smoked bacon

Ingredients

The meat:

  • 8 duck legs
  • 1 onion
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 cloves
  • 2 cloves of garlic
  • 5g honey
  • 50ml soy sauce
  • 1 litre duck stock
  • 1 long pepper

1. Prepare, trim and season the duck legs with salt and pepper.

2. Brown them in a cast iron pan with a little oil, adding the garlic, cinnamon stick, long pepper, chopped onion and cloves. Let it all sweat for 5 minutes.

3. Take the grease off and add the honey, deglazing with the soy sauce and moistening with the duck stock.

4. Boil it and skim off the impurities. put the lid on and put it in the oven at 160˚C for about an hour and a half.

5. At the end of the cooking, take the meat out and reduce the braising liquid to three-quarters in order to obtain a syrupy sauce.

6. Put the duck legs in the sauce and keep them hot.

The garnish:

  • 2 Victoria pineapples
  • Dark Muscovado sugar
  • 200g smoked bacon/lard
  • 4 medium onions
  • 100ml chicken stock
  • Five Pepper Mixture: as required
  • Flat leaf parsley

1. Boil the smoked bacon/lard for an hour. Drain it and set it aside.

2. peel and cut the pineapple into quarters and trim the ends. Put the trimmings in a juicer to obtain some fresh juice.

3. Heat the Muscovado sugar in a pan, caramelise them in a pan, salt the quarters and deglaze them with pineapple juice. Then glaze them once more with some good juice. Store them.

4. Cut the onions into quarters, caramelise them in a pan, salt them and moisten them with the chicken stock and put them in the oven at 160˚C for about 25 minutes. Store it all.

5. Fry the parsley sprigs and set them aside.

Finishing and presentation

Put two duck legs on each plate. Add two pineapple wedges, two pieces of smoked bacon and reduce the braising liquid and finish off with the mixture of five peppers and fried parsley.

Sommelier’s suggested wine

Bold dry white wine:

  • Alsace Sonnenglanz Grand Cru, Trapet Gewurtztraminer, 2007 France
  • Hermitage blanc, Domaine Marc Sorrel, 2005 France

Recipe: Halaveli’s Shrimp Laksa

Laksa is the traditional dish that comes from the Indonesian and Malaysian cuisine. With the recipe originating in Singapore, our team at Halaveli has adapted it to our customers’ palates. An explosion of flavours and tastes!

Shrimp Laska

Shrimp Laksa

Ingredients

The Laksa broth:

  • 400g vermicelli
  • 500ml coconut milk
  • 50g chopped ginger
  • 2 cloves of garlic, minced
  • 4 or 5 chopped shallots
  • 1/2 bunch fresh coriander, washed
  • 1 teaspoon tumeric
  • 3 teaspoons curry powder
  • 12 shrimps (about 100g each), peeled and deveined
  • 2 tablespoons soy sauce
  • 3 or 4 cumbava leaves
  • 1 litre chicken stock
  • 160g Silken Tofu

1. Boil a large pot of water. Add the vermicelli and cook them until they are tender.

2. Drain and rinse them to prevent them from sticking. Set them aside.

3. In a wok, bring the coconut milk to a boil until the coconut oil separates and forms a layer on top.

4. Finely chop all the spices and fry them until they fill the air.

5. Add the shrimp, soy sauce, cumbuva leaves and chicken broth. Boil them and adjust the seasoning.

Finishing and presentation

Divide the vermicelli into 4 bowls, then add the broth and arrange the prawns and tofu, cut into large cubes.

Garnish each bowl with fresh coriander and fried shallots. Our chefs add some lemon, a small endive and some pear slices.

Recipe: Ice cream with Madagascan Vanilla

Bourbon vanilla produced on the islands of the Indain Ocean (Madagascar, Comoros, Mauritius, La Réunion) is very popular. It is widely used in patisserie, as an ice cream, and also in confectionery and in various forms (fresh pods, powder, liquid extract or sugar vanilla).

Ice cream with Madagascan Vanilla

Ice cream with Madagascan Vanilla

At Constance Belle Mare Plage, we offer a multitude of different flavours of ice cream. It is always vanilla which is the most popular.

Ingredients

The ice cream:

  • 2 vanilla pods
  • 750ml milk
  • 7 egg yolks
  • 150g sugar
  • 125g crème fraîche

1. Prepare the custard: slit the vanilla pod in two lengthways and scrape the seeds with a knife into a saucepan.

2. Pour the milk into the saucepan and bring it to the boil over a gentle heat. Turn off the heat and leave it to infuse for 15 minutes.

3. Whisk the egg yolks and sugar in a mixing bowl, until smooth and creamy.

4. Pour the hot milk slowly, stirring constantly, until the custard coats the spoon. Remove it from the heat and let it cool.

5. Remove the vanilla pod from the custard. Pour it into an ice cream maker and follow the manufacturer’s instructions.

The chocolate sauce:

  • 100g cooking chocolate
  • 100ml whipping cream

1. Break the chocolate into small pieces and cover them with boiling cream.

2. Stir until the chocolate melts, then store it in the fridge.

The garnish:

  • 50g chocolate chips
  • 50g crushed hazelnuts

Healthy holiday menu for kids

Discover a family holiday in the Maldives where elegant luxury goes hand in hand with a warm, child-friendly welcome.

On the beach at Halaveli

On the beach at Halaveli

Sit back and relax in a deluxe hotel where you know your children aren’t simply an afterthought, fobbed off with chips and ice cream, but are catered for by top chefs with a healthy holiday menu designed to inspire them.

Halaveli chef Holger Joost believes that the secret to a successful children’s menu is in the combination of fresh healthy ingredients and comfortable tastes and textures kids crave.

‘We treat the kids with just as much attention as the adults, we consider that luxury,’ describes Chef Holger, and that means giving them food they love.

Healthy eating

‘It all has to do with finding the balance between comfort and healthy. So, for example, offering frozen yogurt with berries instead of ice cream – there’s still that comfortable icy-cold feeling but it’s healthy.

‘Instead of soft drinks we are implementing a smoothie program with organic honey – it still has the sweet refreshing taste but none of the preservatives.’

Picky eaters

That’s all very well for most kids but for some parents a major concern about a family holiday can be a child who is reluctant to try new things.

Chef Holger claims fussy eaters don’t faze him, ‘We can cater to any child who has particular aversions to foods. That is what luxury is, tailoring everything to better serve our guests.’

Fresh smoothies at Constance Halaveli, Maldives

Fresh smoothies at Constance Halaveli, Maldives

An organic approach

At Halaveli the children’s menu is almost entirely organic because Chef Holger believes that growing kids need their intake of pesticides limited.

He also slow cooks the food to ensure they get the maximum nutrients from the fresh, organic ingredients. ‘Instead of fast, flash fried food we are cooking foods at a lower temperature for a longer period of time to preserve more nutrients. The main concept is staying away from premade foods and preservatives.’

Sophisticated tastes

Chef Holger recognizes that many of the children who stay at Halaveli are already familiar with the more sophisticated flavours of good dining and he intends to stimulate and satisfy those with a taste for great food.

‘So many kids today are raised to enjoy quality food that most of the time their standards are higher so we cater to those high standards.’

Find out more

 

Match food with fine wines at Constance Le Prince Maurice

Take inspiration from Le Prince Maurice, and match food with fine wines, selected from the hotel’s extensive wine cellar.

The wine cellar at Constance Le Prince Maurice

The wine cellar at Constance Le Prince Maurice

1. Springfield Estate, ‘Life from Stone’, Sauvignon Blanc, 2011, Robertson region, South Africa

This Sauvignon Blanc has an expressive nose with exotic fruit flavours of passion fruit, pineapple and hints of grapefruit. It is crispy in the mouth, full of minerals with a citrus fruit aftertaste.

Food pairing

Albacore tuna carpaccio, celeriac and preserved lemon

2. Mullineux White Blend, Chris and Andrea Mullineux, 2011, Swartland Region, South Africa

This has a glorious nose of apricot, peach and honey, a harmonious blend with a beautiful complexity and a lemony freshness and fruitiness.

Food pairing

Faye faye crab millefeuille and victoria pineapple with coconut dressing.

3. Felton Road, Chardonnay, ‘Bannockbum’ 2010, Central Otago, New Zealand

The nose expresses top notes of white peach and cashew followed by a hint of toasted oak. Rich mouth filling flavours of white peach followed by some spicy taste, a touch of citrus and creamy in texture with a long aftertaste.

Food pairing

Grouper fillet cooked on a low temperature, creamy mussel marinière and local river watercress puree.

Laguna Bar, Constance Le Prince Maurice

Laguna Bar, Constance Le Prince Maurice

4. Vuurberg Red, Rall Donovan, 2009, Stellenbosch region, South Africa

Incredible concentration with intense fruit and structure in the mouth. Lots of cassis and spicy, leather notes with a firm tannin structure and the potential to evolve beautifully. Decanting recommended.

Food pairing

Roasted duck breast from the South Island with herbal flavours, sautéed sweet potato and pumpkin with braised mushrooms.

5. St Emillon Château Tertre Roteboeuf, Grand Cru Classé, 2004, Bordeaux Region, France

With floral notes and black fruit aromas this is charming and elegant in the mouth. It has a very fruity and caressing taste with soft tannin, excellent balance and a splendid finish.

Food pairing

Strips of foie gras and Australian beef tenderloin, pan-fried exquise potatoes from the South, oyster mushroom and onion pickles.

Wine cellar at Constance Le Prince Maurice

For more inspiration guests at Le Prince Maurice can visit the wine cellar and join our sommeliers for a wine tasting where you can sample a selection of some of the best wines from the new and old world.

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