Recipe: Fougasse bread with smoked pork belly

Indigo Restaurant at Constance Belle Mare Plage

Indigo at Constance Belle Mare Plage

This wonderful bread served with smoked pork belly is perfect for snacking on at the start of a relaxed weekend lunch.

Serves 4
Preparation time:
30  minutes
Cooking time:
40 minutes
Raising time:
2 hours

Ingredients:

  • 75g boucane (smoked pork belly)
  • 125g flour
  • 1/2 tsp turmeric
  • 125g fine semolina
  • 10g fresh baker’s yeast
  • olive oil for brushing
  • 5g salt

1. Preheat oven to 200ºC.
2. Cut off the rind from the boucane, then finely dice the meat. Cook it in boiling water for 20 minutes, then drain.
3. In a salad bowl, gather all the ingredients except the salt and boucane. Knead by hand for 8 minutes. Add the salt and boucane, knead for 2 more minutes.
4. Divide this dough into 2 equal-sized balls. Roll out each one separately in an oval shape, about 15cm long and 5cm wide. Lay each fougasse on a biscuit sheet, cut 3 diagonal slits into each one with a sharp knife, and let them rest for 2 hours at room temperature. They should double in size.
5. Bake the fougasses for about 20 minutes in the oven. Take them out of the oven and brush them with olive oil.

Chinese New Year – 23 January 2012

Chinese New Year 2012 - Year of the Dragon

Chinese New Year 2012 - Year of the Dragon

The beginning of the Chinese New Year dawns at midnight on 23 January 2012, marking the start of the Year of the Dragon. The most auspicious sign in the Chinese zodiac, the dragon year promises change.

Celebrate this new beginning with our wonderfully tasty, and very quick to make, noodle dish from Constance Moofushi. Perfect for a Monday evening.

Recipe: Roasted aubergine chatini with peanuts and fritters of cari chilli

Tantalise your tastebuds with this delicious aubergine chutney served with lightly battered chillies and onion rings.

Chillies

Chillies

Serves 4
Preparation time:
1 hour
Cooking time: 20 minutes

For the eggplant chatini:

  • 500g aubergines
  • 3 tbsp olive oil
  • 1 onion
  • 5 spring onions
  • 1 small fresh red chilli
  • 3 sprigs coriander
  • 150g toasted peanuts
  • juice of 1/2 lemon
  • salt and freshly ground pepper

For the batter:

  • 75g flour
  • 2 eggs
  • 2 tbsp olive oil
  • vegetable oil for deep frying
  • salt

For the coriander salad:

  • 1 bunch coriander
  • 3 small preserved limes (salt cured)
  • 2 tbsp olive oil
  • 1/2 tsp fennel seeds
  • salt and pepper

Finishing touch:

  • 6 cari chillies
  • 12 onion slices

1. Preheat oven to 220ºC.
2. Wash the aubergines, season them with salt and pepper, wrap them in aluminium foil, adding 2 tbsp olive oil. Bake for 15 minutes.
3. Let cool, cut in 2 lengthwise and spoon out the flesh. Mash it with a fork and set aside.
4. Peel and chop the onion. Chop the onion greens, chilli and coriander separately. Chop the peanuts with a knife.
5. Mix the aubergine pulp with remaining olive oil, lemon juice, chopped onion, spring onions, coriander, chilli and peanuts. Add a generous amount of freshly ground black pepper.
6. Make the coriander salad: wash the coriander, strip the leaves off the stalks. Halve the preserved limes, remove seeds and cut the flesh into julienne sticks. Toast the fennel seeds in a dry pan for 5 minutes on low heat. Mix all the ingredients and correct seasoning.
7. Halve the cari chillies lengthwise, remove the seeds and blanch them in boiling salted water for 1 minute. Cool in iced water. Repeat once.
8. Make the batter: separate the eggs. Mix the flour with 12.5cl water, the egg yolks, the olive oil and some salt.
9. Heat the oil for frying to 180ºC.
10. Beat the egg whites until stiff and gently fold them into the previous mixture shortly before frying the vegetables. Season the vegetables with salt and dip each one of them (half a chilli and onion slice) in the batter, and fry them until golden (about 5 minutes). Drain on absorbent paper.
10. Drop some aubergine and peanut chatini in a circle in the middle of each plate. Place the vegetable fritters around the chatini and the coriander salad in the centre.

Every Friday we publish a delicious recipe from the kitchens of Constance Hotels. Visit our culinary section to see more of the tasty recipes you can cook at home.

Truffle Week at Constance Belle Mare Plage and Le Prince Maurice

This year, Constance Belle Mare Plage and Constance Le Prince Maurice organised a ‘Truffle Week’ to the delight our guests who love gourmet food.
Delectable black truffles

Delectable black truffles

La Confrérie de la Truffe Noire, the Brotherhood of the Black Truffle, is based in the hill region of the Drome des Collines in South East France.

They kindly sent one of their members, Helene Faure, to Mauritius to speak with our chefs and sommeliers about the tuber melanosporum, more commonly known as the black truffle.

The black truffle provides the gold standard in the truffle world because of its delicate taste, and delightful and intense bouquet.

 

To help in understanding and recognising this black treasure, Helene offered the team a comparative tasting and visual appreciation of the various kinds of truffle. We learnt how to identify each one’s shape, aroma and taste. Helene also gave our chefs a variety of recipes for how truffles can be used in our cuisine.

Guests in our Mauritian resorts enjoyed special dinner menus on Tuesday 10 and Friday 13 January 2012, featuring a flavoursome black truffle purée and an amazing black truffle soufflé, which made a delicious and tasty dessert.

The atmosphere in the stylish and friendly settings of both the Constance Le Prince Maurice’s Archipel Restaurant and the Constance Belle Mare Plage’s Blue Penny Café was really something to be savoured – quite simply fantastic.

Blue Penny at Constance Belle Mare Plage

Preshal Guness and guests

Preshal Guness is a lovely host

The Blue Penny is a unique restaurant in Mauritius. Located at Constance Belle Mare Plage, it represents the highlight of the culinary skills of Constance Hotels Experience.

Preshal Guness is a lovely host and combines conviviality and elegance like no other. Discrete and stylish, he and his young and talented team offer a living definition of the expression ‘casual chic’.

The wine list at Blue Penny is impressive (more than 850), and has received the prestigious Wine Spectator award for its excellence.

Under the guidance of Constance celebrity head sommelier Jerôme Faure, sommelier Yann Hangouet has qualified for the semi-finals of the best young sommelier of France.

Dining at Blue Penny

A dinner at Blue Penny should always start with a visit to the wine cellar and the sommelier’s secret room behind it. There, you can enjoy a selection of fresh and joyful wines that will tickle your appetite…

Fillet of red mullet at Blue Penny

Chef Goisset’s fillet of red mullet filled with local shells, crispy pigs’ trotter, tomato “rougail” and squid ink jus.

Chef Frederic Goisset has been creating behind the stoves of Blue Penny for more than 5 years. He started his career in France at L’Ousteau de Baumanière, at Mr Ducasse’s Louis XV and at L’hôtel du Castellet. He is extremely talented and sensible, and enjoys more than anything cooking with local produce.

Five course discovery menu

On the menu, Chef Goisset proposes different options that can be matched with suggestions from the chef sommelier. He also boasts a 5 courses ‘discovery menu’.

Only the name of the basic ingredient is known to the guests (lobster, squab, pineapple, etc…) and the chef takes care of the rest. A great way to understand the real culinary expression of the place!

Wine dinners every Saturday evening

Luxury food at Blue Penny

A dinner at Blue Penny is always a feast

The complicity between sommelier Yann and Maitre D’ Guness is evident – they regularly create new wine dinners that are presented every Saturday evening.

The concept is the sommelier chooses wines that are interesting to discover. They share feelings on the characters of these wines all together and define the aromatic lines that should be followed to be matched by the food.

Then the chef works at creating the best match possible. What is expected is a balance between food and wine. One component should not overpower the other. The menus are tested and tested again until we reach the desired balance.

Have you eaten at the Blue Penny?

If you’ve eaten at the Blue Penny restaurant at Constance Belle Mare Plage, we’d love to hear about your favourite meal.

Recipe: Turmeric-flavoured yellow lentil soup with free-range chicken breast

This warming lentil soup from the kitchens of Constance Le Prince Maurice is delicious and simple to prepare. Perfect for January when you feel like some straight-forward, one-pot cooking.

Constance Le Prince Maurice

Constance Le Prince Maurice

Serves 4
Preparation time: 30 minutes
Cooking time: 1 hour

For the soup:

  • 200g yellow split lentils
  • 1 onion
  • 1/2 fresh ginger root
  • 3 cloves garlic
  • 1 carrot
  • 1 leek
  • 3 tbsp olive oil
  • 250g boneless, skinless free-range chicken breast
  • 1 level tbsp turmeric
  • 1/2 dried red chilli
  • 2 pinches cumin seeds
  • 2 pinches fennel seeds
  • 1 small stick cinnamon
  • 2 sprigs thyme
  • 2 sprigs parsley
  • 1.5 litres chicken stock
  • 10cl crème fraîche
  • 40g butter
  • salt and pepper

The tomato chatini:

  • 4 fried croûtons
  • 1 tomato
  • 3 sprigs coriander
  • 1 tbsp olive oil + a little for serving
  • juice of 1/2 lemon

1. Peel and chop the onion, ginger and garlic separately. Clean and finely dice the carrot and leek.
2. In a saucepan, fry the onion in olive oil for 1 minute without colouring. Add ginger, garlic, carrot and leek. Sweat for 3 minutes. Add the chicken breast, yellow lentils, turmeric, fennel and cumin seeds, cinnamon stick, dried chilli, thyme and parsley. Cook for 2-3 minutes.
3. Add chicken stock, salt and pepper. Bring to boil and simmer for 1 hour.
4. Remove the chicken breast, slice it finely. Set aside.
5. Remove the cinnamon stick, blend the soup, rub it through a fine sieve, add crème fraîche and butter. Correct seasoning.
6. Prepare the chatini: cut the tomatoes into quarters, seed them and cut them into julienne strips. Chop the coriander leaves.
7. Mix the julienned tomato, chopped coriander, olive oil, lemon juice, salt and pepper. Spread this onto the croûtons.
8. Place a small mound of the sliced chicken in the middle of each soup plate. Pour the hot soup onto it and top the chicken with one chatini croûton. Finish with a think streak of olive oil and serve.

Alternative ingredients:

You can also replace the chicken stock with water or vegetable stock, and substitute red lentils for yellow lentils. In a typical creole meal, lentils are served alongside rice.