Category Archives: Luxury at Home

Recipe: Pan-roasted sea bass with mild spices, salad of warm spinach, asparagus and berries

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Pan-fried sea bass with mild spices, salad of warm spinach, asparagus and berries

Pan-fried sea bass with mild spices, salad of warm spinach, asparagus and berries

This week at Constance Hotels we’re showing you a fish recipe – pan roasted sea bass with mild spice, salad of warm spinach, asparagus and berries with an almond-green chilli vinaigrette.

Delicious and easy to make, it takes just 15 minutes to prepare.

Let us know what you think of the recipe or send us pictures of your own pan roasted sea bass. You can get in contact with us via Twitter, Facebook or the comments section below.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Cardamon pods

Cardamon pods

Ingredients

4 sea bass fillets, 160g each
2 tbsp olive oil
4 star anise
4 small sticks cinnamon
4 cardamom pods
800g fresh spinach
400g asparagus
60g mixed berries (strawberries, raspberries, redcurrants)
1/4 bunch chervil
4 sprigs fresh mint
salt and pepper

For the almond-green chilli vinaigrette

5 tbsp olive oil
juice of 1 lemon
1 fresh green chilli
1 red bell pepper
40g blanched almonds
salt and pepper

1. Tear off the central rib of each spinach leaf.
2. Clean the asparagus, cook them in boiling salted water for 2-3 minutes, then cool them in iced water and drain them.
3. Make the vinaigrette: remove the seeds from the green chilli then cut it into thin julienne strips. Blanch them in boiling salted water for 2-3 minutes, cool in iced water, drain and repeat twice.
4. Remove the seeds from the bell pepper, finely dice the flesh.
5. Toast the almonds for 10 minutes in a 180C oven. Chop them with a knife.
6. Mix the almonds, diced bell pepper, green chilli julienne, olive oil and lemon juice. Correct seasoning.
7. In a hot pan, sauté the sea bass fillets in the olive oil with the star anise, cinnamon sticks and cardamom pods. Keep warm. Reserve the whole spices for decoration at the end.
8. Sauté the spinach in a hot pan with the olive oil for 1 minute. At the last moment, add the asparagus, berries, mint leaves and chervil. Correc seasoning and put them in the middle of each plate. Top with the fish, pour a little vinaigrette around. Decorate with the reserved whole spices.

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

Recipe: Salad of smoked duck and leeks with vanilla citrus dressing

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This week’s recipe from the Constance kitchens is a light, refreshing smoked duck and leek salad with vanilla citrus dressing. Perfect for warm summer days and al fresco dining.

Vanilla pods

Salad of smoked duck and leeks with vanilla citrus dressing

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

Serves 4
Preparation time: 25 minutes
Cooking time: 45 minutes
Marinating time: 5 minutes

Ingredients

  • 2 leeks
  • 1 smoked duck breast
  • 1/2 vanilla pod
  • 2 oranges
  • 1 grapefruit
  • 2 tbsp honey
  • 3 tbsp olive oil
  • 1 small bunch of chives
  • salt and pepper to taste
  • curly endive and lettuce to serve

1. Clean the leeks, cut them into strips (like tagliatelle) and wash them well. Blanch them for 3-4 minutes in boiling salted water, then drain and refrigerate.
2. Finely slice the smoked duck breast.
3. Cut the vanilla pod in two, lengthwise, and scrape out the seeds with the tip of a knife. Set aside.
4. Peel the oranges and grapefruit, cutting into the flesh, then cut off the segments while keeping any juice that drops. You will need about 4 tbsps of juice for the dressing.
5. Mix honey, vanilla seeds, orange and grapefruit juice, and 3 tbsps olive oil. Add salt and pepper.
6. Cut chives into 2 cm lengths.
7. Put the leeks in a large dish, add dressing, chives, orange and grapefruit segments, salt and pepper. Let this salad marinate for 5 minutes.
8. Just before serving, wash and drain the curly endive and lettuce. Line each plate with a few salad leaves, top with some leek salad and a few slices of smoked duck breast. Pour a thin streak of olive oil over this and sprinkle with a pinch of salt.

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

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

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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

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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

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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

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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.