Recipe: Banana curry cannelloni

A simple and delicious curry dish from Constance Ephelia, Seychelles ideal for a healthy mid-week meal served with pan fried snapper.

Banana curry, Constance Ephelia Resort, Seychelles

Banana curry and snapper

  • 5 big leaves of spinach
  • 400g of banana (in Seychelles we use the St Jacques variety)
  • 5-6 curry leaves
  • 30g chopped onions
  • 10g chopped garlic
  • 10g of chopped ginger
  • 4g  turmeric
  • 4g curry powder
  • 20g green peas
  • 20g of peeled tomato dice
  • 20g unsalted butter
  • Salt pepper to taste

1. Blanch the spinach leaves in salted boiling water for 2 minutes, and cool down immediately in ice cold water. Drain, dry and remove the main stalks  and set aside.

2. Blanch the banana with its skins in boiling water for 30 mins or until soft.

3. Cool down, remove the skin and grate the flesh. Set aside.

4. Sautée garlic, ginger, onion in butter until a light brown colour, add curry leaves, turmeric, curry powder and mix together.

5. Now add the grated banana to the pan and mix well together. At last, add the green peas and tomato.

6. Season to taste.

7. To make the cannelloni, take 1 spinach leaf, place some banana curry on top and roll as cannelloni giving a nice cylinder shape. Cut the edges nicely, and set aside.

8. Serve warm with pan seared snapper fish.

Sounds tempting? Find out more about Constance Ephelia Resort from our website.

 

Sourcing the best wines from South Africa for Constance hotels

Our Head Sommelier, Jerome Fauré has been busy this month visiting the Cape Wine event in South Africa, sourcing some of the finest wines to bring back to Constance hotels for you to enjoy.

Jerome Faure and team

Jerome Faure and team sourcing wines in South Africa

Cape Wine is a huge event, with around 450 South African wine makers showcasing their wines.

Accompanying Jerome were Cedric Jacob, Head Sommelier at Constance Halaveli, Sanath Kumar, Sommelier at Constance Moofushi, and Fleur Edel, Head Sommelier at Constance Ephelia.

The team spent 3 days tasting some 600 different wines.

They then travelled to the Swartland region and met with wine makers including Eben Sadie, Andrea & Chris Mullineux, before heading to the Walker bay region, home to Hamilton Russell, Ataraxia, La vierge Winery, Cartology….

Guests visiting our hotels in the Indian Ocean are in for a treat. Jerome said, “After this trip, I can tell you that many South African wines are starting to get better and better, and we have found some really amazing wines.”

What’s your favourite South African wine?

Do you have a favourite South African wine? We’d love to know what it is. You can post comments below or on our Facebook page or follow us @constancehotels on Twitter.

Constance Hotels Experience sommeliers at Cape Wine, South Africa

Sourcing great wines at Cape Wine event

Recipe: Constance Fish Ceviche Acapulco Style

Delicious, fresh tasting and healthy, our Constance Moofushi fresh fish ceviche, Acapluco style makes a perfect starter or light lunch.

Fish ceviche acapulco style from Constance Moofushi Resort, Maldives

Fish Ceviche Acapulco Style

  • 1 lb fresh fish fillets, bite-size pieces
  • 1 medium onion, finely chopped
  • 1 cup chopped fresh tomato
  • 2 jalapeno peppers, seeds/stem removed, finely chopped
  • 2 lemons and 2 limes, juiced to make 3/4 cup – use more if needed
  • 1 tbs salt
  • 1/2 tsp pepper
  • 2 tbs extra virgin olive oil
  • 2 tbs fresh coriander, finely chopped
  • 1 ripe avocado

1. Place fish and onions in a non-metallic bowl. Add the citrus juice, salt and pepper and toss well. Cover and refrigerate for 3 hours.

2. To serve strain fish and onions through a sieve and discard the liquid.

3. Put fish and onions into another non-metallic (slightly chilled) serving dish. Add all remaining ingredients, except the avocado and toss well. Correct seasonings to suit your taste.

4. Slice avocado into 8 to 12 wedges. Serve in a separate bowl as garnish.

Revitalise your taste buds at Constance Moofushi

Beat a retreat from the Maldivian sun and head to the delightful tree covered Totem Bar at Constance Moofushi.

Totem Bar at Constance Moofushi Resort, Maldives

Totem Bar at Moofushi

Situated right on the beach, Totem Bar is the perfect spot to relax and you can now enjoy the delicious new lunch menu featuring healthy, light bites as well as fresh juices and smoothies.

Here’s a glimpse of what’s on offer:

Fish Ceviche Acapulco Style
Fish served with lime, tomatoes, onions and coriander, all served in a fresh coconut.

Halloumi Cheese Salad
Lettuce, halloumi, fennel, served with lime.

Mexican Beef Alambre
Flour tortillas stuffed with giant tip skillet Fillet of Beef, bacon, peppers, onions and cheese. Served with guacamole and Pico de Gallo.

Papaya and Coconut Tart
Served with passion fruit sorbet.

Capture the beach vibe at home

Every month we’ll be publishing simple recipes from the menu so you can recreate this tasty, easy-going food at home. Coming up this Friday – Fish Ceviche Acapulco Style.

If you love the sound of Constance Moofushi – find out more about this barefoot paradise on our website.

 

 

Recipe: Coconut cake from Constance Lodge Tsarabanjina

If you’re in the mood for something sweet, try making this delicious coconut cake from Constance Lodge Tsarabanjina, Madagascar.  Simple to make, it’s perfect served with vanilla ice cream.

Constance Lodge Tsarabanjina, photo taken by Sandro Rizzetto

Constance Lodge Tsarabanjina, photo taken by Sandro Rizzetto

Ingredients

  • 250g grated coconut
  • 250g butter
  • 4 eggs
  • 75g caster sugar
  • 60g self raising flour
  • 1 can condensed milk
  • 1 sprig of vanilla

1. Cream together the butter with the sugar.
2. Break the eggs and separate the whites from the yolks. Add the egg yolks one by one to the butter mix. Then add the grated coconut, flour and condensed milk, mix well.
3. Line a round cake or sponge in, t12 cm in diameter, with aluminum foil and butter the bottom and sides.
4. Pour in the cake mix and bake. Cook for one hour at 150°C. Check the cake is cooked with the tip of a knife, the blade must be kept clean.
5. Remove the cake from the oven and let cool completely before taking it out of the tin.
6. Serve with a scoop of vanilla ice cream or cinnamon.

Find out more about Spotlight: Constance Lodge Tsarabanjina.

Recipe: Cocktail from Constance Lodge Tsarabanjina

Try this delicious tropical cocktail from the idyllic Constance Lodge Tsarabanjina, Madagascar.

Tsarabanjina Cocktail

Tsarabanjina Cocktail

Ingredients:

  • 1 lime cut in pieces
  • 3 teaspoons sugar
  • 4cl white rum
  • 2cl blue curaçao
  • Ice

1. Put the pieces of lime into the glass and press them in the sugar.
2. Add white rum, blue curaçao and ice.
3. Decorate the rim of the glass with the sugar and a slice of lime.

Find out more