L'Archipel restaurant at Le Prince Maurice
This curry risotto comes from the kitchens of Constance Le Prince Maurice. It makes a great mid-week recipe and is easy to prepare.
Take your time stirring the stock into the rice, and enjoy the gentle pace of risotto-making.
Preparation and cooking time: 40 minutes
- 1 shallot
- 140g risotto rice (arborio or carnaroli)
- 15cl dry white wine
- 2 cloves garlic
- 1tsp curry powder
- 3 curry leaves
- 1 sprig thyme
- 30cl chicken stock
- 20g butter + 20g for finishing
- 1 sprig coriander, chopped
- 3 tbsp grated parmesan cheese
1. Peel and finely chop the shallots. Sweat them for 2 minutes with the butter in a heavy saucepan. Add the rice, fry it for a few minutes until it whitens.
2. Add the white wine, boil down until dry.
3. Peel and chop the garlic. Add it to the rice with the curry powder, thyme and curry leaves.
4. Gradually add the chicken stock and cook for 18-20 minutes on low heat, stirring constantly. The rice should retain a slight crunch. Add remaining butter, sprinkle with parmesan cheese and chopped coriander. Correct seasoning and serve.
This delicious and surprisingly easy seafood recipe comes from Chef Dominique at Constance Belle Mare Plage. The Black Qwehli prawn is an exceptional organic prawn that comes from Mozambique. If you can’t get these prawns, use the best quality prawns with tails that you can.
Black Qwehli prawns
For the papaya chutney
- 150g papaya
- one piece of lemon
- green chilli
- 30g onion
- 4g garlic, thinly chopped
- 20g spring onions
- 2g curry powder
For the stuffed chinese chard
- 4 pieces of Pak Choi
- 80g fresh fish, thinly chopped
- 1 onion
- 2g corn flour
- 4g ginger pasta
- 4 leaves of Pak Choi, chopped
- Salt and pepper
- Chilli powder
For the lemon grass foam
- Shrimp stock infused with a good quantity of crushed lemon grass
- 100g whipped cream
Decoration to serve
- 1 piece of tomato
- Lemon rind
- 100g watermelon
1. Crush the lemongrass and infuse in the shrimp stock. Then poach the prawns in the stock, and place in the fridge.
2. Prepare the papaya chutney – dice the papaya into small pieces, chop the onion, chilli and spring onion.
3. Cook this in olive oil, add the curry powder and blend very quickly. Allow the mix to cool down.
4. To prepare the lemongrass foam – whip the cream, reduce the stock and blend.
5. Place the tomato, watermelon and lemon rind onto cocktail sticks. Serve as shown in the photograph above.
Constance Lemuria, villa BBQ
If you’re heading to one of our beautiful villas at Constance Lémuria, Seychelles, why not plan a delicious in-villa BBQ prepared by us?
While relaxing in the peaceful and private surroundings of your villa, the villa butler and the kitchen team will set up the BBQ experience in your garden.
At sunset you can enjoy a passionfruit and vanilla Constance Star Martini, shaken just for you.
And we’ll serve you some of the superb local produce of the Seychelles – fresh line-caught snapper, green papaya prepared in tangy chutney, jumbo prawns in lemongrass marinade.
Tableware at Constance Ephelia
Bruno Le Gac, our Corporate Executive Chef, gives you an insight into the design of the tableware we use at Constance Ephelia Resort, Seychelles.
When you visit Constance Ephelia, you’ll notice the design of the table tops are inspired by the beautiful nature of the Seychelles.
Plates, bowls and cutlery are gently curved to reflect the sensual curves of the famous Seychellois granite rocks. In Corossol restaurant, table lamps are made out of resin, and shaped like a large pebble. The table linen is light grey, the shade of the rocks under the sun. And the glasses have the color of the incredible Seychellois sunsets.
Get set for a relaxed weekend supper with this pizza dough recipe from Constance Ephelia executive pastry chef Shahine Mohammad.
Preparation time: dough should be made the day before you want to use it
For the dough
- 1 kg strong plain flour (a mix of 500g of type 55 + 500g type 45 flour)
- 50g extra virgin olive oil
- 100g liquid ‘levain’ (a mix of 50g plain flour and 50g water)
- 20g salt
- 10g fresh or dry yeast
- 500g water (at 14˚C)
1. Firstly, prepare the ‘levain’.
2. Then pour all the dry ingredients in the mixing bowl of your mixer, and knead at speed 2 with the hook for a few minutes until all ingredients are perfectly mixed. Alternately add the ‘levain’ and the olive oil, then the water. Keep kneading for a few minutes until the dough is thoroughly mixed. Important: the temperature of the flour should be 25°C and the ideal temperature of the room 25°C as well.
3. Stop the machine, remove the dough from the bowl and finish kneading by hand for a further 5 or 10 minutes, on a wooden board sprinkled with flour.
4. Cut small portions of dough of 150g each, then roll them by hand to give them a nice round shape. The surface should be smooth.
5. Sprinkle more flour on top and under the balls of dough.
6. Cover with a humid towel and leave in the fridge until the next day.
7. When you are ready to bake the pizzas, take each ball of dough and form it by hand to the shape of the pizza. The edges should be thicker than the centre. The thickness of the dough depends on your own taste.
8. Garnish the dough with tomato, mozzarella and other toppings of your choice.
9. Bake in a very hot preheated oven for approx 7 minutes, at 250°C.
10. Once the pizza is cooked, brush the edges with extra virgin olive oil.
Try our delicious chilled summer soup from the kitchens of Constance Le Prince Maurice. Similar to gazpacho, this soup includes tropical papaya and hot red chilli.
Mauritian chilled tomato and green papaya soup
Preparation time: 45 minutes
Cooking time: 30 minutes
- 1 kg small, ripe tomatoes
- 1 red bell pepper
- 1/2 green papaya
- 1 small fresh red chilli
- 1 white onion
- 1 clove garlic
- 2 tbsp olive oil
- 50 cl tomato juice
- salt and pepper
For the salsa
- 1/2 cucumber
- 2 sprigs coriander
- 2 tbsp olive oil
- 1/2 level tsp cumin seeds
- juice of 1 lemon
- salt and pepper
- olive oil
- 4 coriander leaves
1. Peel and chop the garlic and onion. Dip the tomatoes into boiling water for a few seconds, then cool them immediately in iced water before peeling them. Halve the tomatoes and remove their seeds.
2. Peel and seed the green papaya. Seed the red bell pepper. Finely dice both.
3. Fry the chopped onion and the halved red chilli in a little olive oil without colouring. Add the chopped garlic, diced bell pepper and papaya, and cook for 10 minutes. Add the tomatoes and tomato juice, season with salt and pepper. Cook at a slow boil for 20 minutes.
4. Cool this mixture in a deep freezer, then blend it and strain it through a fine sieve into a bowl. Correct seasoning and keep refrigerated.
5. Make the salsa: peel and finely dice the cucumber. Chop the coriander. Mix cucumber, coriander, olive oil, cumin seeds and lemon juice; season with salt and pepper.
6. Drop a little salsa in the middle of each soup bowl; pour the chilled soup around it. Add a thin streak of olive oil onto the soup and a coriander leaf on the salsa.
You can also purchase the Constance Prince Maurice recipe book from our online store.