Recipe: Lacquered rack of pork and red onion confit

This dish is a tribute to the crossroads of cultures prevailing in our islands. In this dish, the basics of French cuisine are associated with Asian flavours and spices of the Indian subcontinent. A rather technical recipe, but one rich in taste and texture.

Lacquered rack of pork and red onion confit

Lacquered rack of pork and red onion confit

Ingredients (serves 4)

The meat:

  • 1 rack of wild pig or suckling pig, 2kg
  • 2 tablespoons ketchup
  • 100ml soy sauce
  • 20g honey
  • Peanut oil: as required
  • salt/pepper

1. Open out the rack of pork, trim it, and cut the bone to uniform height and tie it. Season it with salt and pepper.

2. On the hob or griddle brown all the sides and then bake at 160˚C for about 40 minutes. Remove it from the plate and let it rest.

3. Mix the ketchup, honey and soy sauce into a preparation which will be used to lacquer the rack of pork.

The pork juice:

  • 20g honey
  • 1 lime
  • 3 black peppercorns
  • 4g ginger
  • 100ml balsamic vinegar
  • 1/2 Tonka bean
  • 1 cinnamon stick

1. Brown the bones and trimmings in the oven.

2. Prepare a small mirepoix of vegetables (onion, garlic, carrot) and add it to the bones. caramelise everything together. Once a good good colour has been achieved, deglaze the plate with white wine. Put everything into a bowl and moisten it on the top with water. Cook for about 3 hours, skimming well.

3. Pass the stock through a cheesecloth sieve and reduce it to three-quarters.

4. Caramelise a little honey in a saucepan. Add 1 stick of cinnamon, 3 black peppercorns, half a chopped Tonka bean, 4g of chopped ginger, the zest of 1 lime and its juice, and 100ml of balsamic vinegar. Add the pork juice and cook it again for 30 minutes until it reaches a consistency which will coat the meat.

5. Strain it and save it.

The garnish:

The potates with cinnamon:

  • 500g large potatoes
  • 2 sticks of cinnamon
  • 1 litre peanut oil
  • 50g butter
  • Sea salt: to taste

1. Wash the potatoes, cut them into thick wedges with skin still on, blanch them in an oil bath at 150˚C for the first cooking. Drain and store them.

2. Place the butter into a pan to heat. Add the potatoes with the cinnamon sticks and bring them to a nice golden colour. Drain them on paper towels and season them with sea salt.

The red onion confit:

  • 300g red onions
  • 20g butter
  • 1/4 litre red wine
  • 10ml crème de cassis
  • Thyme: as required
  • 2g black cracked pepper
  • Salt/pepper

1. Peel the onions finely. Melt the butter in a skillet. Add the onions and lightly salt them. Bring them to a golden colour and then deglaze them with crème de cassis and red wine. Add the thyme and pepper. Cover and cook until completely evaporated. take them out and set them aside.

Finishing and presentation

  • Pink peppercorm: as required
  • Aniseed: as required

Warm the rack of pork in the oven for about 5 minutes. using a brush, coat it several times and finish it off under the grill so that it glistens.

Add some pink berries roses and star anise. The rack can be cut in front of the guests or arranged earlier on a plate. Put the onion confit in a saucepan along with the apples.

Present the sauce separately.

Sommeliers’ suggested wine

Strong red wine:

  • Swartland, Kloof Street Rouge, Mullineux Family, 2009 South Africa
  • Côtes-du-Rhône Brézème, Charles Helfenbein, 2009 France

 

Top blogger Jozilicious gives Le Prince Maurice a rave review

South African blogger, Jozilicious visited Le Prince Maurice for a long weekend and was blown away by the luxurious accommodation, 5* service and a sumptuous fish curry.

5* service at Constance Le Prince Maurice

5* service at Constance Le Prince Maurice

Jozilicious can’t get enough of Constance. Having visited Ephélia and Lémuria already she was keen to visit Le Prince Maurice, and was certainly not disappointed.

‘The thing I realised after staying at Le Prince Maurice is that it wasn’t Seychelles we loved, it was Constance. The values embodied by this brand are carried through in all the resorts and the experience is just far superior to most other hotel brands. The staff are among the most hospitable I’ve ever come across in all my travels.’

From being met at the airport by a private X5 to the pillow menu in her room to the willingness of the restaurant staff to prepare her favourite dish which was not on the menu, Jozilicious was wowed by the level of service.

She claimed staff at the hotel, ‘love what they do and really care about making your stay comfortable for you – whether this means arranging a packed breakfast for you to eat en route to an early morning flight, or cooking your favourite meal at dinner. They realise that people are individuals and have different needs and nothing is ever too much to ask of them.’

Find out more

New General Manager Bruno Le Gac brings passion to Constance Lémuria

New General Manager at Constance Lémuria, Bruno Le Gac brings his passion for warm hospitality and impeccable service to his role at the luxury hotel in the Seychelles.

Bruno Le Gac, General Manager at Constance Lémuria

Bruno Le Gac, General Manager at Constance Lémuria

Bruno joins Lémuria from his position as Resident Manager of Constance Belle Mare Plage in Mauritius.

He describes his decision to leave Mauritius as a chance to begin a new adventure in the Seychelles. ‘After more than 10 years in Mauritius it was time for me to take on a new challenge. And what a challenge… I am very happy and I feel very privileged to be in such an amazing place.’

Ultimate luxury at Constance Lémuria

With its elegantly luxurious design, 18-hole golf course and stunning location on the Seychelles island of Praslin, Lémuria is one of Constance’s ‘ultimate’ hotels and a member of the elite Leading Hotels of the World group.

‘Constance Lémuria is a legend,’ Bruno explains. ‘The site is simply unique, one of the most incredible hotel sites in the world. There is a feeling of freedom for the guest in our resort, you can walk from one place to the other, everything is close. A true hassle-free vacation.’

With more than 10 years experience working for Constance Hotels & Resorts, Bruno began his career with Constance as Executive Chef moving up to become Corporate Chef for the company.

What makes Constance different

He describes Constance as being unique in the luxury holiday sector. ‘As a Mauritian company Constance promotes the values of the legendary Mauritian hospitality.’

‘I fell in love with this company the minute I entered the gates of Belle Mare Plage some 11 years ago. It’s not a secret that we have one of the highest rates of repeating guests in the industry. Working with Constance I feel as if I am living a passionate human adventure, we are doing business with soul.’

Trends in the luxury holiday market

Now Bruno is bringing that passion to his first role as General Manager at Lémuria and he feels it’s important to keep on top of current trends in the luxury holiday market.

Sunset dinner at Constance Lémuria

Sunset dinner at Constance Lémuria

‘Guests no longer want to adapt to hotel services so our challenge is to anticipate and personalise our service to them as much as possible. Guests are also now more savvy about the good things in life – food, design, architecture and so on.

‘As a result we have to do more, faster and better, even in a tropical paradise like the Seychelles, and this requires strong organisation, lots of planning and anticipation.’

How new technology is changing travel

In the age of social media and new technology Bruno understands that a hotel needs to be the very best it can to meet the increasingly high expectations of its guests.

‘Everybody checks the internet before choosing their hotel and everyone travels with connected devices. Information is immediate and with the social media every guest is now a potential auditor, journalist, critic. Hoteliers are getting sharper because the guests are.’

The team at Lémuria

As the new General Manager Bruno is keen to welcome new and old guests to his resort.

‘We have an incredible team of professionals of more than 25 nationalities which is looking forward to welcoming you and extending the legendary Constance service.’

‘We have a pollution-free environment, no traffic jams and huge mango trees full of ripe fruits so remember, your next holiday is just a click away.’

Discover more about Constance Lémuria

Bruno Le Gac joins Constance Lémuria as General Manager

Constance Lémuria welcomes Bruno Le Gac as the new General Manager of the luxury 5* hotel in the Seychelles.

Bruno Le Gac, General Manager of Constance Lémuria, Seychelles

Bruno Le Gac, General Manager at Constance Lémuria

Bruno’s passion for his work stems from his great love of food, and his career has taken him around the globe.

Having first joined Constance Hotels & Resorts as Executive Chef in 2002, Bruno went on to be Corporate Chef of the group before becoming Resident Manager of Constance Belle Mare Plage in 2012.

Bruno was the first person in Mauritius to become a member of the Maîtres Cuisiniers de France, and was the mastermind and co-founder of the Bernard Loiseau Culinary Festival.

At Lémuria, Bruno will lead the team of this ultimate 5* hotel, set on the island of Praslin adjacent to pristine beaches, and with its own 18-hole championship golf course.

“Bruno represents well the philosophy of Constance, and is a loyal ambassador. We are convinced that he will transfer his passion to his team at Constance Lémuria Seychelles”, says Jean -Jacques Vallet, Chief Executive Officer of Constance Hotels & Resorts.

Read more

Constance Lémuria on Expresso TV

Discover the secluded, beautiful beaches and lush, verdant nature surrounding Constance Lémuria on the island of Praslin, Seychelles.

Constance Lemuria, Seychelles

Constance Lemuria, Seychelles

Luxury seeps through everything we do at Lémuria from our pampering fragrant bathing ceremonies and pillow menus to the sumptuous spacious suites and expansive villas, complete with your own villa master.

South Africa Expresso TV

Leigh-Anne Williams from South African TV breakfast show Expresso recently visited the resort as part of an Expresso feature on the Seychelles and described the island as, ‘one of the most sought after destinations in the whole world’.

Private beaches

One of the highlights of a visit to Lémuria are the stunning private beaches including Anse Georgette where guests can welcome the morning with an exercise session based on gentle yoga stretches.

If you’re looking for something more active, discover the mysteries of the Indian Ocean. Diving, swimming and snorkelling all offer an opportunity to see an incredible array of beautiful marine life within metres of the resort.

Constance Lemuria Resort, Seychelles

Spa treatments on the beach at Constance Lemuria Resort, Seychelles

Spa de Constance

Those in pursuit of relaxation will find a haven of tranquility at our Spa de Constance. Set in a quiet corner of lush Seychelles greenery where you can treat your body and mind to the ultimate in relaxing and reviving treatments based on all-natural, fresh, local products.

See the Coco de Mer and visit La Digue

On Praslin guests can visit the unique Vallée de Mai forest, home to the fascinating Coco de Mer. Or take a 15 minute boat ride to the world famous beaches of neighbouring island La Digue.

Find out more

 

 

Recipe: Mango and ginger ice cream

At Constance Lemuria we have several huge wild mango trees, heavily laden with ripe sun-drenched fruit.

Mangoes

Mangoes

This simple and delicious recipe was dreamt up by the pastry chef as he looked up at the trees.

Ingredients

The mango:

  • 1kg mangoes

The mango coulis:

  • 200g mango puree (made with the ripest)
  • 25ml Malibu

1. Peel the mangoes and cut them into large cubes. If you like you can mix them with seasonal fruits.
2. Pour the mango puree into a bowl and add the Malibu. Dilute it if necessary with fresh coconut water until you get the desired consistency.
3. Pass it through a sieve (mango coulis should be smooth) and store it to cool.

The ginger ice cream:

  • 125ml liquid cream
  • 250ml milk
  • 100g sugar
  • 75g honey
  • 50g ginger

1. Mix all the ingredients in a bowl
2. Sieve everything through a cheesecloth strainer and pour the contents into the ice cream maker.
3. Blend it until it reaches the desired consistency.
4. Make some little biscuits or cat’s tails as an accompaniment

Finishing and presentation

Place the mango cubes on the bottom of a plate, bowl or cup. Pour the mango coulis over them.

Finish it off with a dollop of ginger ice cream and some cat’s tails biscuits.