Sizzling barbecue recipes from Constance Belle Mare Plage

Nothing says summer’s on the way like the sound of friends gathered in the garden with the scent of marinated meat sizzling on the barbecue.

Sizzling barbecue recipes at Constance

Sizzling barbecue recipes at Constance

Here is a selection of our favourite BBQ marinades from our chef at Constance Belle Mare Plage.

Recipe 1: Fish marinade

  • 50g grated orange zest
  • 50g grated lime zest
  • 15g dried chilli
  • 15g black pepper
  • 10g salt
  • 50ml virgin olive oil

1. Blend all the ingredients together and let it rest for one hour.

2. Put the fish into the marinade for at least two hours, then grill.

Recipe 2: Pork breast marinade

  • 100g honey from Rodrigues
  • 100g virgin olive oil
  • 20g roasted sesame seed oil
  • 50g BBQ spices (Mexican or Cajun mix)
  • 15g salt 10g coriander seeds
  • 10g Balsamic vinegar
  • 5g soy sauce
  • 4 garlic cloves
  • ½ spring onion bouquet
  • ½ chopped thyme bouquet

1. Mix the honey and spices together, add the oils and blend together to create a paste.

2. Add all other ingredients.

3. Cut the pork breast into 1cm thick slices and put them into the marinade. Make sure, that all slices are fully covered. After some hours, turn the slices.

4. Grill on the BBQ.

Recipe 3: Chicken Marinade Sohan Singh style

  • 1kg yoghurt
  • 40g coriander powder
  • 20g cumin powder
  • 10g saffron powder
  • 30g red pepper powder
  • 10g black pepper
  • 10g salt
  • 50g garlic paste
  • 50g ginger paste
  • 10ml lemon juice
  • 80ml mustard oil

1. Blend all powders together. Add the garlic and ginger paste as well as the lemon juice and the oil. Add the yoghurt.

2. Cut the chicken in big pieces and marinate them for at least 5 hours.

3. Fit the chicken on to skewers and put them on the BBQ or in a Tandoor-style oven.

Recipe 4: Lamb marinade

  • 100ml virgin olive oil
  • Juice of 2 lemons
  • 10 mint leaves
  • 1 bay leaf
  • 2 rosemary branches
  • 3 thyme branches
  • 3 cracked garlic cloves
  • Ground black pepper
  • Salt

1. Chop the herbs and fold them into the other ingredients.

2. Marinate the lamb chops for at least 2 hours before you grill them.

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How to mix the perfect cocktail

Have you ever sat in a hip city bar watching a mixologist creating a Mojito or Martini and wish you could mix it up just the same?

Mix the perfect cocktail at Constance Halaveli

Mix the perfect cocktail at Constance Halaveli

Now’s you chance. At Constance Halaveli in the Maldives you can take a cocktail-making master class in the beautiful Jing Bar, set on a jetty floating above the Indian Ocean.

With views out across the still lagoon our expert bar staff will teach you how to mix, shake and stir your favourite cocktails.

The class lasts an hour and features some of the world’s most popular drink combinations.

Our staff will ensure that by the end of the class you’re well on your way to mastering the art of mixology.

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Asian tapas on the menu in Mauritius

Asian tapas at Constance Le Prince Maurice

Asian tapas at Constance Le Prince Maurice

Chefs at Constance Le Prince Maurice have merged Asian specialities like sushi, noodles and dim sum to create a unique ‘Asian tapas’ menu.

The blending of Asian flavours in light, delicious bite-sized treats served against the laid-back poolside vibe of the Laguna Bar has proved hugely popular with guests.

Originally the inspiration of Chef Li Junwei, who described the food prepared at the Asian Tapas Corner as, ‘a unique concept where we serve sushi, noodles, dim sum, Asian tapas and desserts all prepared in front of the guests.’

Guests can enjoy a light lunch with views over the infinity pool to the beach beyond or a sumptuous evening treat with cocktails or whiskey (yes, it’s a delicious pairing) in the evening, Asian Tapas is a light, delicious option.

Some Asian Tapas treats to try:

The Laguna Bar's chicken noodles

The Laguna Bar’s chicken noodles

Chicken Noodles

Udon noodles with a spicy sesame sauce served with vegetables and chicken is popular thanks to its lightly spicy flavour and fresh sauce.

Godzilla’s roll

This is a kind of maki combining ingredients such as papaya with shrimp. It is garnished with cashew nuts and coconut and fits perfectly with those following the Kickstart the Fast Diet at Constance Le Prince Maurice.

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Recipe of the week: Fresh crab with saffron and coconut

Our chefs at Constance Lémuria love to create recipes combining sumptuous fresh, local seafood with fragrant Seychellois spices.

Fresh crab recipes at Constance

Fresh crab recipes at Constance

Make this an authentic Seychelles meal by accompanying it with basmati rice, tomato or mango chutney and vegetable pickles (achards).

Crab with saffron and coconut

Ingredients (serves 4–6)

  • 1.5kg (3.3 lb.) fresh Crab (we use Giraffe Crab)
  • 3 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 3/4 tsp of finely grated fresh ginger
  • 3 fresh red chilli peppers, deseeded and finely chopped
  • 1 tbsp turmeric
  • 1/4 tsp ground cardamom
  • 3/4 tsp salt
  • liquid from 2 grated pressed coconuts (or 1 if preferred)
  • 400g can of cream of coconut
  • a few curry leaves

1. Cut the crab into two pieces and season with salt.

2. Sauté the onion, garlic, ginger, chilli and turmeric over a low heat until the onion begins to colour. Add the coconut milk.

3. Add the crab pieces. Stir gently, coating the crab with the sauce. Season with salt, add the cardamom and curry leaves, cover, reduce the heat and cook for 10 minutes.

4. Remove the lid and cook a few minutes longer until the liquid has evaporated. The sauce should be thick and creamy.

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Try the Kickstart Fast Diet in Mauritius

Get inspired to look and feel your best with the Kickstart Fast Diet at Constance Le Prince Maurice.

Constance Le Prince Maurice

Constance Le Prince Maurice

The luxurious, elegant setting of Le Prince Maurice with its fine dining restaurants and emphasis on wellbeing is the perfect place to kick off your Fast Diet or to give it an extra boost.

Created by Fast Diet co-creator Mimi Spencer, the Kickstart Fast Diet at Le Prince Maurice builds the 5:2 approach into a program of specially created menus, spa treatments and exercise routines.

On fast days guests can enjoy delicious carefully calorie-counted dishes and on non-fast days Mimi has a range of recommendations for scrumptious, healthy treats marked on the menu as ‘Mimi Recommends’.

She even recommends a range of lower-calorie cocktails such as the ‘skinny mojito’ and ‘sea breeze over lots of ice’.

As part of the Kickstart Fast Diet program there are also some key spa treatments recommended by Mimi to help optimise the diet’s effect such as the anti-cellulite treatment at the hotel’s award-winning Sisley Spa.

Have a session with one of our personal trainers to devise the perfect exercise routine for you on fast and non-fast days or join one of our classes including yoga fusion, Pilates and animal flow.

To learn more about the Fast Diet visit the official website.

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Head sommelier at Constance Lémuria explores the Syrah grape

With his passion for grapes and wine head sommelier at Constance Lémuria, Cédric Jacob shares his knowledge of the Syrah grape and gives his tips for how to enjoy the wine in the heat of the tropics.

Enjoying wine in the Seychelles

Enjoying wine in the Seychelles

The Syrah grape

With its creation of dark full-bodied red wines, the Syrah grape charms with its dark fruit flavours ranging from sweet blueberry to savoury black olive. Tasting a Syrah wine is like receiving a punch of flavour that tapers off to leave a subtle, spicy, peppery aftertaste.

Syrah tends to give its distinctive kick on the front palate and so it’s often blended with grapes that offer more to the mid-palate. In France, Syrah is traditionally blended with Grenache or Mourvèdre to create the classic Côte du Rhône blend. Some producers also blend it with Cabernet Sauvignon to create a more complete, rounded taste.

My Old World Syrah recommendation

Côte Rôtie, ‘Blonde du Seigneur’, Domaine Georges Vernay, 2011 – France, Rhône Valley

In what has traditionally been a very male dominated industry, Christine Vernay (daughter of Georges) has put her stamp on the French winegrowing industry with this wine. She and her husband Paul Ansellem run this tiny 12ha winery (mostly focusing on Condrieu but with 2.5ha of Côte Rôtie) with fantastic flare.

The cuvee ‘Blonde du Seigneur’ is a Syrah-based wine blended with a small amount of Viognier. The wine presents a fine acidity on the palate as well as lots of blackberries and raspberry flavours, forest fruit and liquorice. It is like a Provencal Garrigue with its subtle peppery notes. Deep in colour this medium to full-bodied wine shows a richness and terrific personality.

Constance Lémuria

Constance Lémuria

Drinking this wine in the Seychelles

Due to the high temperature and humidity I recommend drinking this at 14-16ºC and letting it reach that temperature slowly. It is better to serve this wine directly from the bottle to avoid losing the fresh acidity that contributes to its elegance.

My New World Syrah recommendation

Mullineux, Syrah, 2011 – South Africa, Swartland

I discovered this fantastic wine about 2 years ago on a trip to South Africa. Chris and Andrea Mullineux are at the forefront of the ‘Swartland Revolution’, adopting a minimalist approach to their wines with a particular focus on expressing the terroir, translating the granite and schist soils of Swartland.

This superb Syrah presents notes of black pepper, dark juicy cherries and a hint of smoke. This full-bodied wine offers a silky texture with delicate melted tannins. I am impressed by its long fresh finish with a kick of black pepper.

How to drink this wine in the Seychelles

Again, I suggest drinking this Syrah at around 14-16ºC and letting it reach that temperature slowly. A soft decanting is necessary but done very slowly to avoid losing the freshness of the wine.

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