Recipe: The ultimate spare ribs from Chef Stuart Blair – Constance Moofushi

Alizee restaurant, Constance Moofushi, Seychelles

Relaxed barefoot chic at Constance Moofushi's Alizee restaurant, Maldives

Barefoot luxury is what Constance Moofushi Resort, Maldives is all about.

Alizee restaurant is serving simple, generously sized dishes made out of the best produce – in other words, ‘bare food’.

Stuart Blair, the executive chef at Moofushi, has brought back from his native Australia a very special recipe for spare ribs.

The ultimate Moofushi spare ribs

The ultimate Moofushi spare ribs

No cutlery is needed. At Moofushi, you’re given warm wet towels regularly during the meal to clean your hands.

Chef Stuart never shares his recipes with anyone. But he made an exception… just for you.

Ingredients

  • 400g pork ribs

For the marinade:

  • 220g soft brown sugar
  • 70ml chilli sauce
  • 120ml dark rum
  • 60ml soy sauce
  • 60ml tomato ketchup
  • 60ml Worcestershire sauce
  • 2 cloves garlic
  • 3g dry mustard
  • Black pepper to taste

Vegetables to serve:

  • 1 medium carrot, sliced
  • 1 medium courgette, sliced
  • 1 red pepper, cut into wedge shapes
  • 6 Asparagus
  • Cauliflower, a handful of the flowers

1. Clean and prepare the ribs.
2. For the marinade – combine all ingredients in a saucepan and simmer for 30 minutes, stirring occasionally until all ingredients have dissolved. Cool and refrigerate until ready to use.
3. Marinate the pork ribs for 12 hours before cooking.
4. For the prepared vegetables – sprinkle with olive oil, and season with salt and pepper. Chargrill until ready.
4. Chargrill the pork ribs until cooked through, and serve hot.

Let us know how you get on and send us your comments and pictures of your own spare ribs.

You can get in contact with us via Twitter, Facebook or the comments section below.

Recipe: Lemon compote with star anise and vanilla

This week’s delicious recipe from the Constance kitchens is Lemon compote with star anise and vanilla. It’s the perfect partner for seafood or duck.

Star anise

Star anise is a key ingredient for Mauritian lemon compote

Let us know how you get on and send us your comments and pictures of your own lemon compote.

You can get in contact with us via Twitter, Facebook or the comments section below.

Serves 4
Preparation time: 10 minutes
Cooking time: 3 1/2hours

Ingredients

  • 1 kg lemons
  • 1 vanilla pod
  • 5 star anise
  • 500g sugar
  • pinch of salt

1. Brush lemons under cold running water and cut 4 vertical slits into each of them.
2. Cook them for 4 minutes in boiling salted water, then put them into iced water. Do this three times to remove any bitter taste.
3. Cut the lemons in 4, remove seeds. Then cut the lemons into wedges, and then dice them.
4. Put the diced lemons in a saucepan, add 1 litre of water, the vanilla, star anise and sugar Cook on low heat for 3 hours.
5. Allow to cool and keep in the fridge until needed.

Recipe: Carrot soup with cumin seeds and orange juice rocket leaves

Continuing our series of recipes from the luxury Constance kitchens, this week we’re sharing our carrot soup with cumin seeds and reduced orange juice rocket leaves.

Carrot soup with cumin seeds and reduced orange juice rocket leaves

Carrot soup with cumin seeds and reduced orange juice rocket leaves

Let us know how you get on and send us your comments and pictures of your own spicy carrot soup.

You can get in contact with us via Twitter, Facebook or the comments section below.

Serves 4
Preparation time: 40 minutes
Cooking time: 50 minutes

Ingredients:

  • 300g carrots
  • 1 onion
  • 1 leek
  • 3 sticks of celery
  • 100g potatoes
  • 2 cloves garlic
  • 1 tsp finely chopped ginger
  • 1/2 tsp cumin seeds
  • 500ml chicken stock
  • 3 sprigs thyme
  • 1 bay leaf
  • 20g butter
  • 100ml crème fraîche
  • salt

For the juice:

  • 300ml orange juice
  • 1/2 tsp cumin seeds
  • 20g butter
  • a few rocket leaves
  • 1 tbsp olive oil

1. Peel the carrots, onion, garlic and potatoes. Slice carrots and onion separately. Finely dice the leek, celery and potatoes. Finely chop the garlic.
2. Sweat the onion, garlic, ginger, leek, carrots, cumin seeds and celery for 10 minutes in butter, without colouring. Add chicken stock, thyme, bay leaf and salt. Bring to the boil, add the potatoes and simmer on low heat for 30 minutes.
3. Add the crème fraîche, blend and sieve the soup. Check for seasoning.
4. Heat the orange juice until it is reduced by one third and syrupy.
5. Toast the cumin seeds in the oven at 180ºC for 5 minutes.
6. Add the reduced orange juice to the soup. Using a hand blender, blend the soup with the butter.
7. Divide the soup into 4 bowls, decorate with the rocket leaves, add a streak of olive oil and sprinkle with cumin seeds.

You can also purchase the Prince Maurice recipe book that contains this recipe and 50 more from our online store.

Recipe: Constance chicken and prawn curry in coconut milk

Chicken and prawn curry in coconut milk

Mauritian chicken and prawn curry in coconut milk

We like to share some of our chefs’ finest recipes so that you can experience the Constance luxury experience at home.

This Mauritian chicken and prawn curry is served in a spicy coconut sauce. Let us know how you get on and send us your comments and pictures of your very own chicken and prawn curry.

You can get in contact with us via Twitter, Facebookor the comments section below.

Serves 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Marinating time: 30 minutes

Ingredients:

  • 800g skinless, boneless chicken legs, cut into 4 pieces each
  • 250g shelled raw prawns (leave the tails on)
  • 1 tbsp oil 4 tbsp curry powder
  • 1 tsp turmeric
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 4 sprigs thyme 1 sprig parsley
  • 5 sprigs coriander (keep 2 for decoration)
  • 10 curry leaves
  • 4 small ripe tomatoes
  • 1 onion
  • 50 ml coconut milk
  • salt and pepper
  1. In a large dish, put the chicken legs, curry powder and turmeric. Chop the coriander, thyme, parsley and curry leaves. Add them to the chicken with half the oil, chopped garlic and ginger, salt and pepper. Marinate for 30 minutes.
  2. Peel the onion, slice it finely and fry in remaining oil until golden. Add chicken and brown for 3 to 4 minutes, stirring continuously.
  3. Dice the tomatoes and add them to the chicken. Cover and simmer for 15 minutes on a low heat until the sauce thickens. If necessary, add a little water.
  4. Add the prawns and coconut milk, and cook for a further 5 minutes until the sauce is thick.
  5. Chop the 2 remaining coriander sprigs and use them to garnish the curry. Check the seasoning and serve hot with rice.

You can also purchase the Prince Maurice recipe book that contains this recipe and fifty more from our online store.

Recipe: Constance Spicy Chicken Legs – Mauritius style

Le Prince Maurice L'Archipel

Le Prince Maurice - L'Archipel

We like to share some of our chef’s finest recipes so that you can experience the Constance luxury experience when you are at home. This week we would like to share with you our recipe for spicy chicken legs Mauritius style.

Remember when making this dish our chefs recommend giving yourself a day to let the chicken marinate. They also recommend using a tandoor oven but if you dont have access a regular oven will be just fine.

Let us know how you get on and send us your comments and pictures of your very own spicy chicken legs. You can get in contact with us via Twitter, Facebook or the comments section below.

Spicy Chicken Legs

Preparation Time: 25 minutes marinating time: 26 hours

Cooking Time: 1 1/4 Hour

Draining Time: 24 Hours

Ingredients:

  • 1 kg boned chicken legs
  • juice of lemon
  • 2 cloves garlic
  • 1 small chunk ginger

For the marinade: 20 cl plain yogurt, drained in a cloth for 24 hours, 1 level tsp powdered cumin seeds, 1/2 tsp yellow chilli powder.

For the tomato sauce: 50 cl tomato coulis, 80 g finely chopped onions, 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 2 sprigs thyme, 20 cl plain yogurt, 30 g untoasted cashew nuts, 1/2 tsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 2 blades ofrnace, l/2 tsp garam masala,1 level tsp turmeric, 1/2 tsp powdered coriarider seeds, 1/2 tsp powdered cumin seeds, 1/2 tsp chart masala (a mix of black salt and sour mango powder), red chilli powder to taste (if you want a spicy dish), 2 tbsp vegetable oil, salt and pepper.

Two days in advance, cut each chicken leg into 3 pieces. Put all the chicken legs in a dish with the lemon juice and chopped garlic. Grate the ginger on top, mix and marinate for 2 hours. The juice will tenderize the meat.

Mix the marinade ingredients, add them to the chicken, mix well, cover and refrigerate for for 24 hours.

Cooking Instructions

  1. On the day you want to serve the dish, grill the chicken in a hot oven (300 °C) for 10 minutes. If possible and you have one available, bake it in a tandoor oven, which gives it a slightly smoky taste.
  2. Blend the cashews into a thick paste with a little water.
  3. In a frying pan, sweat the onions, garlic, ginger and thyme in the oil for 2 minutes. Add the whole spices – coriander, cumin, fennel and mace – and cook for 1 more minute. Add the tomato sauce and stew for 20 minutes.
  4. Add the garam masala, salt, pepper, red chilli powder, powdered coriander, powdered cumin and chart masaia. Simmer for another 10 minutes.
  5. Add the cashew paste, the turmeric and the chicken legs. Simmer for 30 minutes on low heat. Add yogurt (do not let it boil), correct seasoning and serve.
You can also purchase the Prince Maurice recipe book that contains these two recipes and 50 more from our online store.

Recipe: Bake something special this Mothers Day


100% Mauritius - Recipes from our finest chefs

This Sunday is Mothers day so why not bake her something special with a recipe straight from, one of our finest resorts, Le Prince Maurice. Below you can choose from a luxurious Coconut-coriander pound cake or a delicious Orange-lemon gingerbread. Do something extra special this mothers day and give her a hint of Mauritius.

Coconut-coriander pound cake

Preparation Time: 30 minutes

Cooking Time: 45 Minutes

Ingredients

  • 125g butter + 20g for the tin
  • 10g icing sugar
  • 3 eggs
  • 100g powedred coconut
  • 1/2 vanilla pod
  • 8g powdered coriander seeds
  • 1 tsp baking powder
  • 15cl milk
  • 200g flour
  • 50g trimoline (inverted sugar syrup), clear Golden Syrup, or glucose syrup

Baking instructions

  1. Preheat oven to 140 °C
  2. Cut the vanilla pod in two lengthwise and scrape out the seeds with the tip of a knife. Keep them aside
  3. Beat the butter until smooth and fluffy, then add icing sugar and trimoline
  4. Add eggs one by one, still beating, then powered coconut, vanilla seeds, powdered coriander and milk. Mix well.
  5. Add flour and baking powder
  6. Butter a cake tine and pour the batter into it; should reach two thirds of its height. Bake for 45 minutes

Orange-lemon gingerbread

Preparation Time: 20 minutes

Cooking Time: 50 minutes

  • 165g runny honey
  • 6 tbsp milk
  • 125g wholewheat flour
  • 1 tsp baking powder
  • 1/2 level tsp baking soda
  • 13g powdered almonds
  • 1 pinch of salt
  • 1 egg
  • the grated zest of 1 orange
  • the grated zest of 1 lemon
  • 1 pinch powdered ginger
  • 1 pinch powdered aniseed
  • 1 pinch powdered cinnamon
  • 1 pinch powdered coriander seeds
  • 1 pinch ground cloves

Instructions

  1. Preheat oven to 160 °C
  2. In a saucepan, boil the milk with the honey. Let cool to blood temperature.
  3. Sift the flour with the baking powder and baking soda. Add them to the milk-honey mixture. Mix with spatula.
  4. Add the powdered almonds and the sale, mix well until smooth.
  5. Add the egg, grated zests and all the spices.
  6. Immediately pour the batter into the tin. It should reach halfway up the sides.
  7. Bake for about 45 minutes
  8. After baking, and before it has cooled completely, wrap the gingerbread in cling-film to keep it moist.

You can also purchase the Prince Maurice recipe book that contains these two recipes and fifty more from our online store.