Recipe: Royal romazava

Romazava is an emblematic dish of traditional Madagascan cuisine. At Constance Tsarabanjina, its preparation is similar to a ritual, and no one is supposed to distract the chef when he is getting it ready. A dish for sharing and generosity, to be enjoyed with friends.

Royal romazava

Royal romazava

Ingredients (Serves 4)

The meat:

  • 300g pork loin
  • 300g stewing beef
  • Black pepper: as required
  • 10g garlic puree
  • 20g ginger puree
  • 10g flour
  • 2 tomatoes
  • 1 tablespoon tomato concentrate
  • Peanut oil
  • 1 bouquet garni
  • Salt/pepper

1. trim the pork loin and cut it into cubes and brown it with a little oil. Add the garlic and ginger purees.

2. Let it sweat for another 5 minutes, then pour half a litre of water over it and cook it covered for 45 minutes.

3. In a casserole, bring the seasoned sautéed beef back to the heat. add the tomato concentrate and coat the meat. Let it all cook for 5 minutes.

4. Sprinkle it with flour and cover it with water. Stir the fresh tomato chopped into pieces, the bouquet garni and the black pepper. Cover and cook it for 2 hours, preferably on a real fire with glowing embers.

The garnish:

  • 300g white rice
  • 4 chopped tomatoes
  • 1 bunch of coriander
  • 1 banana tree leaf
  • Salt

1. Cook the rice. Chop the tomatoes and season them with salt and coriander.

Finishing and presentation

Cut the banana tree leaf into a square and place the different meats on top. serve the rice and tomatoes separately. For a more traditional result, serve everything in a stew-crock or cast iron pot.

Sommelier’s suggested wine

Light and fruity red wine:

  • Upper Hemel En aarde, Newton Johnson. “D”, Pinot Noir, 2009 South Africa
  • Côtes du Marmandais Elian Da Ros, “Le vin est une fête”, 2009 France

 

Recipe: Roast shrimp, avocado tartar with orange

A revised version of the classic avocado with shrimp, this spicy version is to be tasted with your feet in the sand, looking out onto the sea.

Roast shrimp, avocado tartar with orange

Roast shrimp, avocado tartar with orange

Ingredients (Serves 4)

Shrimp and marinade:

  • 12 shrimp (size 16/20)
  • 1 white onion
  • 2 cloves of garlic
  • 10g ginger
  • 2 lemons
  • 1 bunch of coriander
  • Salt/pepper

1. Shell the shrimp, retaining the end of the tail. Keep heads for the sauce. remove the guts. rinse them under a stream of cold water, drain them and put onto a small plate.

2. For the marinade, peel and chop the onion and squeeze the cloves of garlic and ginger. Add the crushed coriander and the lemon juice. season it all. When everything is well mixed, add the shrimp tails and marinate it for one hour.

The tartar avocado with orange:

  • 2 ripe avocados
  • 2 limes
  • 2 oranges
  • Salt/pepper

1. Peel the avocados and cut them into small cubes. add the lemon juice to prevent oxidation, and then season it.

2. Zest the oranges and peel them into segments. keep the juice.

3. Add some zest to the avocado tartar and to the diced segments. mix it all together and set it aside.

The light curry sauce:

  • Olive oil: as required
  • 1 carrot
  • 1/2 celery stalk
  • 1 clove of garlic
  • 2g curry powder
  • 1 tomato
  • Orange juice
  • Butter: as required

1. Brown the shrimp heads with a little olive oil in a small bowl. Add the carrot and celery cut into cubes, the crushed garlic, curry powder, and the seeded tomato cut into cubes. Mix well and moisten up with water and any remaining orange juice.

2. Cook gently for about 20 minutes and pass this broth through a cheesecloth strainer. reduce it by half to spice up the broth and add a knob of butter.

3. Mix it, using a small immersion blender, until you get a light mousse.

Finishing and presentation

Remove the shrimp from the marinade and let them fry on each side with a drizzle of olive oil for 2 minutes. With a stainless steel rectangular cutter, arrange the avocado tartar in the centre of the plate. Lay out the shrimp tails and finish it all off with a curry sauce mousse.

Sommeliers’ suggested wine

Champagne/Mousseux:

  • Champagne Deutz, “Cuvée William Deutz”, 1998 France
  • Champagne Jacques Selosse, “Substance”, France

 

Seychellois cuisine: cooking with spices

The warm spices and rich flavours of Seychellois cuisine are gathered from the broad ethnic diversity of the country’s culture.

Seychellois cuisine

Enjoy Seychellois cuisine: Samosas and chilli cake, mint chutney and “love-apple” tomato chutney

Influences from France, Africa, India and Asia combine to create an intense, vibrant flavour unique to the Seychelles.

With its history as a producer of spices for the British Empire in its colonial past it is not surprising that fresh, fragrant spices such as chilli, ginger, garlic and cinnamon are at the heart of Seychelles cuisine.

Here are some of the key spices used in the Seychelles and some mouth-watering recipes to inspire you to add a little Creole flavour to your cooking.

Chilli

There are more than 10 different varieties of chilli used in Seychellois cooking each with a distinct flavour and each used for different dishes.

Garlic

With its gentle warmth and intense flavour garlic represents the perfect fusion of European food with the heat of African and Asian cuisine.

Ginger

Ginger has always been central to Indian cuisine and is an important ingredient to many savoury and sweet dishes in the Seychelles. It has been popular with islanders throughout the country’s history for its savoury and medicinal properties. And this delicious recipe creates ice cream that’s medicinal in its own way.

Cinnamon

Grown on the hillside plantations of the Seychelles since colonial times the warm flavour of cinnamon is used in curries ‘cari’, chutneys ‘chatini’ and pickles ‘achar’.

Find out more

 

Recipe: Ravioli cacioricotta and brèdes malbar (leafy vegetables)

What could be more popular or commonplace than ravioli? Here the ravioli comes in cacioricotta, a cheese made from half goat milk and half cow milk from southern Italy….. but in Mauritius made by a brilliant and passionate Italian cheese-maker, who settled here to provide us with this unrivalled taste.

Ravioli cioricotta and brèdes malber

Ravioli cioricotta and brèdes malber

Ingredients (Serves 4)

The ravioli dough:

  • 400g flour, type 55
  • 1g turmeric
  • 4 eggs
  • 1g salt

1. Mix the dry ingredients together. Add the eggs one by one and knead them until you get a nice smooth paste.

2. keep it cold for at least two hours.

The cacioricotta stuffing, brèdes malbar:

  • 70g brèdes malbar (leafy vegetables)
  • 50g chopped onions
  • 10g chopped basil
  • 30g chopped olives (Taggiasca)
  • 30g chopped tomato confit
  • 8g chopped flat parsley
  • 180g cacioricotta
  • 4g salt
  • 2g pepper

1. Blanch the brèdes in boiling salted water. Let them cool and chop them.

2. Gently mix all the ingredients together.

Making the ravioli:

  • Flour
  • Water

1. Roll out dough to 1.5mm thick.

2. Place the stuffing on it and dampen it with a brush. Fold the dough over, using a pastry cutter to make 5cm diametre pockets. Be sure to close the ravioli one by one with your fingers.

3. Keep in the freezer.

Love apple” tomato marmalade:

  • 450g peeled tomatoes
  • 40g onion
  • 50g chopped leeks
  • 15g celery leaves with the branch chopped
  • 100ml olive oil
  • Salt
  • Sugar

1. Sweat the onions and leeks. add the celery.

2. Stir in the coarsley chopped tomatoes, salt and sugar. Cook until the liquid evaporates.

3. Leave it to go cold.

The Taggiasca olives vinaigrette:

  • 24ml sherry vinegar
  • 24ml olive oil
  • 40g chopped Taggiasca olives
  • 24g flower honey

1. Mix the oil and vinegar without trying to emulsify it.

2. Add the remaining ingredients. Keep it cold.

The garnish:

  • Cacioricotta
  • Rocket
  • Extra virgin olive oil
  • Freshly ground pepper

Finishing and presentation

Heat the tomato marmalade. Cook the ravioli in boiling salted water (they are cooked when they rise to the surface). Drain them and roll them in olive oil, off the hob.

Spread the marmalade onto the plate. Place the ravioli on the marmalade. Put the rocket and cheese on the ravioli and the dressing over the rocket and on the plate.

Sommeliers’ suggested wine

Dry white wine:

  • Chabis 1er Cru, “Monté de Tonnerree”, Raveneau, 2009 France
  • Irouléguy Hegoxuri, Domaine Arretxea, 2010 France

 

Top chef Robert Speth to create exclusive dinners for Constance guests

Guests at Constance Le Prince Maurice and Constance Belle Mare Plage will have the exciting opportunity to savour the food of world famous chef Robert Speth when he visits Mauritius next week.

Robert Speth

Michelin-starred chef Robert Speth

The Michelin-starred chef is returning to the island having participated alongside other leading European chefs in this year’s Bernard Loiseau Culinary Festival held at Belle Mare Plage.

Speth, chef at the prestigious Chesery in Gstaad, will be creating two sumptuous signature dinners exclusively for Constance guests to enjoy on 15 and 16 November.

With his emphasis on elegantly simple cuisine created around the very best, freshest ingredients this will be a delicious treat for everyone lucky enough to attend.

Find out more

Recipe: Palm kernal salad, Chinese guava sorbet

In this recipe, the crunchy palm kernal goes perfectly with the Chinese guava, the little fruit that is in great demand when in season in Mauritius, as well as with the acidity and freshness of the sorbet. It makes a very refreshing starter.

Constance Belle Mare Plage

Constance Belle Mare Plage

Ingredients (Serves 4)

The palm salad:

  • 1 fresh palm
  • 1 semi-ripe mango
  • 1 bunch of chives
  • 10g pink ginger confit
  • 40ml lemon juice
  • 15ml mature olive oil
  • Tabasco: to taste

1. With a small paring knife, peel the palm kernel. Just keep the edible portion of the heart.

2.Peel the mango and cut it into cubes of half a centimetre. Save it.

3. Finely chop the chives. Chop the pink ginger.

The Chinese guava sorbet:

  • 500g guava puree
  • 100ml red wine
  • 130g glucose
  • 4g cinnamon
  • 3g green cardamom
  • 4g stabiliset for sorbet
  • 150ml water
  • 40g sugar

1. After weighing all the ingredients, put them together in a saucepan. Bring them to the boil and remove them from the heat. Let them infuse for 15 minutes and then pass them through a cheesecloth strainer (a Chinois).

2. Allow the preparation to cool in the fridge for 24 hours. Cream the sorbet and store in the freezer.

The vanilla oil:

  • 1 pod of Madagascan vanilla
  • 50ml olive oil
  • salt/pepper

1. Split the vanilla pod in two. Collect the seeds and add them to the olive oil. Cut the rest of the stick into strips and dry it in the over for 24 hours.

Finishing and presentation

Fresh mint: to taste

Sea salt: to taste

Chop the palm heart into 3mm thick pieces. Put in a cap with lemon juice, chopped ginger, mango cubes and chopped chives. Season with a drizzle of olive oil, salt and a dash of Tabasco. Mix it well and serve it up in a cold deep dish. Add a scoop of guava sorbet on top, a sprig of mint and a little chopped vanilla. Finish it off with a few drops of vanilla oil and a little sea salt on the kernel salad.

Sommelier’s suggested wine

Dry white wine:

  • Saumur, “L’Insolite”, Domaine des Roches Neuves, 2010 France
  • Crozes-Hermitage, Domaine Combier, 2008 France