Recipe: Samosas and chilli cake, mint chutney and “love-apple” tomato chutney

The most popular “ti gad jak” are not very easy to make, but very easy to eat…

Samosas and chilli cake, mint chutney and "love-apple" tomato chutney

Samosas and chilli cake, mint chutney and “love-apple” tomato chutney

They must be prepared in advance and stored in the freezer. Warning: these nibbles are very addictive!

Ingredients (Serves 4)

The samosa dough:

  • 110g wheat flour
  • 6ml sunflower oil
  • 80ml warm water
  • 2g salt
  • 10g butter

1. Mix all ingredients by hand and work into a smooth paste. Cover in cling film and keep cold.

The potato curry:

  • 300g potatoes
  • 50g onion
  • 10g mixed garlic
  • 10g mixed ginger
  • 100g shelled peas
  • 25g tomato
  • 10g coriander
  • 10g cumin
  • 7g tumeric
  • 5g cayenne pepper
  • 10g chopped fresh coriander
  • 20ml sunflower oil
  • 5g salt

1. Peel and cut the potatoes coarsely, slice the onions, chop the tomatoes.

2. Sweat the onions with oil, add the ginger and garlic puree, the spices and cook for 3 to 4 minutes.

3. Stir in the potatoes, tomatoes and salt. Cook until the potatoes are soft. add the peas and remove from heat. Store in a cool place.

Making the samosas:

  • Flour
  • Water

1. Make twenty samosas. Roll out the dough and cut into strips that are 24cm long and 6cm wide.

2. Place the cold potato curry in the bottom of each strip and roll it to obtain triangular-shaped samosas.

3. Paste down the edges with a little flour mixed in water. Keep them cool.

The chilli cakes:

  • 250g peas
  • 50g chopped onion
  • 2g dried chilli chopped
  • 25g onion chopped tail
  • 25g chopped fresh coriander
  • 50g watercress leaves
  • 2g karipulay
  • 5g cumin seeds

1. Soak the peas for 30 minutes. Drain and mash with a mixer or blender, then mix them in a bowl with the remaining ingredients. Season them.

2. Roll out twenty balls and freeze them.

The love-apple tomato chutney:

1. Mix all the ingredients and store them in a cool place.

The mint chutney:

  • 125g natural yogurt
  • 25g fresh mint
  • 25g coriander
  • 5g caster sugar
  • 5g salt
  • 2g pepper

1. Mix all the ingredients and store them in a cool place.

Finishing and presentation

Fry the samosas and the chilli cakes. Arrange them and serve with the sauces.

Chef’s comment

Samosas can be made with all kinds of fillings. The important thing is to keep a starchy base that allows the ingredients to bind to each other and makes it easier when you are putting them together.

Sommelier’s suggested wine

Dry white wine:

  • Côtes du Lubéron, Château du Mille, 2010 France
  • Swartland Badenhorst, 2010 South Africa

 

Mauritius: the ultimate winter getaway

For those dreaming of escaping the winter blues with a trip to sun-kissed beaches and warm balmy evenings, Mauritius is the ideal destination for a winter getaway.

Constance Belle Mare Plage, Mauritius

Constance Belle Mare Plage, Mauritius

Mauritius’ summer runs from November to April with temperatures of between 21-30ºC during these months.

Mauritian flowers and fruits

The Mauritian summer heralds the season for many of the island’s flowers and fruits. Visitors can enjoy succulent mangos, lychees and longans.

Those tired of the winter grey of the northern hemisphere will find themselves in a vibrant world of colourful blooms with many of the island’s trees, including the aptly named Flamboyant Tree, in full bloom from December onwards.

Perfect season for big game fishing

With the warmer weather the temperature of the ocean also rises to an average of 23-27ºC, bringing a vast array of fish to our waters. With the smaller fish come the larger predators including, throughout the Mauritius summer, the famous blue marlin as well as sailfish, barracuda, wahoo, yellowfin tuna and shark.

Diving in Mauritius

While diving is excellent all year round in Mauritius, the warmer water temperatures make this a perfect time to dive with a wealth of new marine life drawn to the area.

Constance Le Prince Maurice, Mauritius

Constance Le Prince Maurice, Mauritius

The increased numbers mean that divers may see a wide variety of exotic marine life including angelfish, parrot fish, moray, groupers, wrasses and sweetlips as well as a stunning array of corals and sponges.

A warm Mauritian welcome at Constance

The ultimate 5* luxury at the secluded Constance Le Prince Maurice, with its boutique feel and emphasis on personal service, is the perfect winter treat.

Or join the fun at the family-friendly Constance Belle Mare Plage where you can enjoy a raft of activities, spa facilities and water sports, enough to make even the most winter-weary bodies leap into action.

Find out more about Constance Le Prince Maurice and Constance Belle Mare Plage on our website

Book now and take advantage of our fabulous Winter Sun Offer

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Danish chef Thomas Rode Andersen returns to Mauritius

Constance is thrilled to welcome Danish Michelin-star chef Thomas Rode Andersen to Constance Le Prince Maurice and Constance Belle Mare Plage this October.

Danish Michelin-star chef Thomas Rode Andersen

Danish Michelin-star chef Thomas Rode Andersen

Head Chef at the acclaimed Relais et Chateaux restaurant Kong Hans Kaelder in Copenhagen, Rode Anderson will be creating two signature dinners for Constance guests to enjoy.

  • 15 October at Deer Hunter, Belle Mare Plage
  • 19 October at Le Prince Maurice

What’s on the menu

The menus for the signature dinners will be based around the classic traditions of French gastronomy with Chef Rode Anderson’s own personal twist and an emphasis on fresh, high quality ingredients.

Chef Rode Anderson returns to Mauritius having taken part in the Culinary Festival Bernard Loiseau here in 2008. He returned in 2011 to film the Festival for Danish TV channel SBS.

As well as running a Michelin-starred kitchen at Kong Hans Kaelder, Rode Anderson has written a book, Three Stars, about restaurants awarded the prestigious 3 stars and his own cookbook En Kogebog.

Find out more

 

Chef Robert Speth returns to create a culinary treat for Constance guests

We are thrilled to be able to welcome Michelin-starred chef Robert Speth back to Mauritius for a culinary event this November.

Robert Speth

Michelin-starred chef Robert Speth

The famous German chef at Gstaad’s Chesery Restaurant visited Constance Belle Mare Plage in March as one of the participating chefs in the Bernard Loiseau Culinary Festival. 2013.

This time Chef Speth will be returning to create two signature dinners exclusively for Constance guests at Belle Mare Plage on 15 November and Constance Le Prince Maurice on 16 November.

Having worked his way up through the kitchen of the Chesery since 1984, Chef Speth was rewarded in 1998 with a Michelin star and again in 2005 when he was named Chef of the Year by GaultMillau.

Chef Speth believes in simple, uncomplicated cuisine based around the very best ingredients from the most basic vegetables and spices to the finest delicacies. With a love of seafood he creates dishes using techniques from French, Italian and even Asian cuisine.

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Le Prince Maurice in Tatler magazine’s Spa Guide 2014

Tatler magazine has described Constance Le Prince Maurice as a ‘little piece of paradise’ in its Spa Guide 2014.

Spa Guide 2014

Spa de Constance, Le Prince Maurice

The Tatler Spa Guide is an annual rundown of the very best spas from around the world. Featured in the November issue (out now), the Spa Guide 2014 includes the spa at Le Prince Maurice under the banner ‘Hedonist, Pure Indulgence’.

The review states:

‘The spa merges magically with the outdoors, so you don’t feel you’re “wasting” precious sunshine time. A little plunge pool, for instance, is surrounded by cushioned loungers perfect for lolling on post-treatment, while only a rattan blind comes between you and the outside world in the bright and breezy garden treatment rooms.’

The review goes on to praise the Sisley Spa and its signature treatments, Brice Nicham’s ‘soporific medical pedicures’ and yoga and pilates sessions with ‘French goddess and ex-gymnast’ Isabelle Lamant.

Read more

 

Learn to play golf on a luxury holiday

Seize the opportunity on a luxury holiday with Constance to discover what it is that makes millions of people worldwide so passionate about golf.

Luxury golf holidays at Constance

Luxury golf holidays at Constance

Whether you’ve been inspired by watching McIlroy, Rose and Woods on TV or just fancy joining your friends in a friendly game, a luxury holiday is the perfect time to take the plunge and learn to play golf.

Golf in the Indian Ocean

At Constance Belle Mare Plage, Constance Le Prince Maurice and Constance Lémuria we have golf pros on hand to introduce you to the sport and teach you the basics to get you started.

And you don’t need to worry about investing in equipment as all resorts have a range of golf equipment available to rent as you discover the game for the first time.

Marc Farry Golf Academy, Mauritius

Learn from the very best at the Marc Farry Golf Academy at Belle Mare Plage and Le Prince Maurice where you will get to try out your new grip, posture and swing on two 18-hole championship golf courses.

Based on the teaching method created by championship French golfer Marc Farry, the specially selected golf pros will take you through a series of courses that will leave you feeling confident to take up the game when you get home.

The Legend, Constance Belle Mare Plage

The Legend, Constance Belle Mare Plage

Lémuria, Seychelles

Professionals are also on hand at the stunning, terraced landscape of the golf course at Lémuria, the only 18-hole golf course in the Seychelles.

Book your games before you travel

You can even take the plunge and commit yourself to trying something new before you arrive at the hotel or resort by booking your tee-off times and coaching online with our online concierge.

Apres-golf

After all that exertion on the greens you’ll deserve some serious rest and relaxation and what better way to unwind than with a ‘Golfer’s Tonic’, a treatment specially designed to ease the muscles of golfers in our Spa de Constance.

Or if you have fallen so in love with the game that you don’t want to leave the greens why not enjoy a chilled glass of champagne at one of the club house restaurants to celebrate your new passion.

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