Recipe: Grilled prawns and grilled mortared tomato satini

The satini grilled tomatoes are very simple to make. This is a recipe that will enhance all your preparations of meat, fish and seafood on the barbecue.

Grilled prawns and grilled mortared tomato satini

Grilled prawns and grilled mortared tomato satini

At Lémuria, this accompaniment is regularly used when we organise private barbecues in the hotel’s beautiful villas.

Ingredients (Serves 4)

The prawns:

  • 12 black tiger prawns (size U10)
  • 1 garlic clove
  • 10g ginger
  • 1 bunch of coriander
  • 1 lime
  • 1g curry powder
  • Salt/pepper

1. Peel the prawns and keep the heads and tails. Store them.

2. Chop the garlic, ginger and coriander. Peel the lime and squeeze the juice. Mix all these ingredients together. Add curry powder, salt and pepper and marinade the prawns for 3 hours.

3. Place the prawns on skewers and cook on a grill or barbecue for about 2 minutes on each side.

The tomato satini garnish:

  • 200g tomatoes
  • 60g onions
  • 1 bunch of coriander
  • 50ml olive oil
  • Juice of 1 lemon
  • Salt/pepper

1. Score the tomatoes on the top and arrange them on a plate. Add the olive oil and salt. Bake them at 180˚C for 8 to 10 minutes.

2. Once cooked, peel them, cut them into quarters and remove the seeds. Keep the cooking oil. Grind the coriander and chop the onion. In a mortar, mix the tomato quarters, the lemon juice, the onion and the olive oil that was used for cooking the tomatoes.

3. Mix it until you get a thick paste. Finish off by adding the coriander, and check the seasoning.

Finishing and presentation

Arrange the skewers on plates and the tomato satini on the side in a small bowl.

Sommelier’s suggested wine

Dry white wine:

  • Pouilly Fumé, “Blanc Fumé de Pouilly”, Didier Dagueneau, 2010 France
  • Anjou “Effusion”, Patrick Baudouin, 2009 France 

 

Top 5 reasons to go to the Seychelles

Indulge in a luxury winter getaway to the Seychelles this year and swap short, cold days of the northern hemisphere for those spent soaking up warm sunshine. Temperatures average 29–31ºC with up to seven hours of sunlight a day. Here are our top reasons to go the Seychelles this year.

Relax on the beach at Constance Ephélia

Relax on the beach at Constance Ephélia

1. The perfect time to explore the ocean

Throughout October and November the winds are at their calmest around the Seychelles creating the kind of calm waters and clear visibility – up to 30 metres – that divers dream of. Water temperatures average between 27–29ºC.

A special treat for divers between October and January are sightings of the gentle giant of the ocean – the magnificent whale shark.

2. Big game fishing

Because of the calmer waters this is also the ideal time to fish the teeming waters of the Seychelles. Pit your wits against Yellow Fin Tuna, Wahoo, Barracuda, Blue Marlin and Sailfish in conditions perfect for this high-octane sports fishing.

3. Experience one of the miracles of nature

October to February is turtle-nesting season in the Seychelles when the rare, endangered hawksbill and green turtles return to the same beaches – including the beach at Constance Lémuria on Praslin – to lay their eggs.

Take a trip to Bird Island in December and January and experience one of the only places where the hawksbill turtle can be observed nesting during the day.

4. Celebrate Creole culture at the Festival Kreol

A turtle nesting at Constance Lémuria

A turtle nesting at Constance Lémuria

The capital of the Seychelles, Victoria, has been nominated the capital of the Creole World. To celebrate the town holds an annual festival in November which attracts Creole people from across the world.

As well as food stalls, music and dancing, this year’s festival will be celebrating Creole music with a ‘serenade march’ through the streets of Victoria. Local Creole stars will sing as the procession of dancers and spectators moves through the town.

5. Constance in the Seychelles

For the ultimate Seychelles getaway, Constance Lémuria on the small island of Praslin is a tranquil paradise with access to some of the world’s most beautiful beaches.

Constance Ephélia on Mahé is a family-friendly luxury holiday resort, offering a raft of activities and set into the stunning scenery of the Port Launay National Marine Park.

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Visit our website to find out more about Constance Lémuria and Constance Ephélia 

Shiseido spa at Constance Hotels & Resorts

At the Shiseido Spas at Constance, guests are invited to indulge in treatments designed to harmonise the wellbeing of the body with the wellbeing of the mind.

Shiseido Spa at Constance Ephélia

Shiseido Spa at Constance Ephélia

This holistic approach is centred around Shiseido’s famous Qi treatments, concentrating on balancing the vital energy which runs through us all.

By blending Eastern traditions and philosophies with Western science and technology, Shiseido are able to offer a menu of treatments which create a complete sensation of wellbeing both inside and out.

Shiseido is available at Constance Belle Mare Plage, Constance Ephélia and Constance Lémuria.

Shiseido’s Japanese Beauty Paradise

Pamper yourself with Shiseido’s two-hour signature treatment in the outdoor Shiseido Pavilion at Lémuria. The treatment begins with a Japanese foot ritual, followed by an invigorating back scrub and steam then a deep back, neck and shoulder massage. The treatment concludes with a sublime 75 minute Qi facial.

Kuroho Body Bliss

Feel yourself revived and refreshed following this two-hour treatment at Belle Mare Plage which involves a full body exfoliation, cleanse and polish to leave skin feeling flawless. Then relax with a Qi body massage and application of Shiseido’s famous replenishing body cream.

Nourishing Bathing Ceremony

Relaxing at the Shiseido Spa

Relaxing at the Shiseido Spa

The ultimate indulgence and path to complete relaxation, this treatment begins with a Japanese foot bath ritual and body exfoliation before immersing yourself into the beautifully fragranced Japanese hydro-therapy bath at Ephélia. Breathe in scents of green tea, cherry blossom and silken rice before emerging for a full body massage and application of Shiseido’s Ultimate Nourishing Body Cream.

What our beauty therapists say

Following a recent Shiseido Spa training day we asked our Shiseido therapists what they thought about the luxury skincare brand. This is what they told us:

  • ‘Before I encountered Shiseido, I didn’t really know how to take care of my skin and my wellbeing.’
  • ‘Once you discover Shiseido, there’s no going back…’
  • ‘Shiseido is the master of beauty which brings magic to your skin.’
  • ‘I am proud to be part of the Shiseido family.’
  • ‘Shiseido = oxygen, necessary for life, health and wellbeing.’
  • ‘A special brand full of positive philosophy.’
  • ‘Shiseido understands every client’s needs.’

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Improve your golf in the Seychelles

Golf at Constance Lémuria is a combination of luxury, 5* service and an 18-hole golf course, often described as one of the most beautiful in the world.

Luxury golf holidays at Constance Lémuria

Luxury golf holidays at Constance Lémuria

Golf in the Seychelles

Lémuria is proud to offer the only 18-hole golf course in the Seychelles with greens that stretch across terraced mountainsides with breathtaking views over three stunning beaches and across the Indian Ocean.

Golf manager and pro at Lémuria, Gary Pouponneau, describes, ‘Although this is considered a difficult golf course guests love to play it because of its beautiful landscape. Whether you are a golfer or not you will definitely love the last six holes for their breathtaking view over neighbouring islands and the ocean.’

World Travel Awards Leading Golf Resort in Indian Ocean

Winner of the World Travel Awards Leading Golf Resort in the Indian Ocean five years running, Lémuria has extended the 5* standard and luxury of its hotel to its golf course.

You can even book your tee-off time before you arrive with our online concierge, and enjoy coaching sessions with golf pros and top class golf equipment to rent.

Lémuria's stunning 18 hole golf course

Lémuria’s stunning 18 hole golf course

Gary says, ‘The great advantage that golfers at Lémuria have is that they can play our course alone, that is something you never see on other golf courses around the world.’

Golf pros at Lémuria

Gary Pouponneau is an example of one of the golf pros on hand to help guests improve their game or learn the ways of the challenging course.

Gary has played professional golf around the world representing the Seychelles at the Commonwealth Youth Games in Scotland in 1997 and winning the Mauritius Open in 2003 and 2005. In 2008 he won the Basin Blue Open and in 2009 the Vanuatu Open.

He explains his ambition to become a golf pro and golf manager at Lémuria, ‘I decided I wanted to be the first Seychellois to be a qualified golf professional on the only 18-hole golf course in the Seychelles.

‘I was lucky that I was able to turn my hobby into a job. I love to be on the golf course everyday, whether I get to play or not at least I am not sitting behind a desk the whole day. I enjoy meeting some really great people and helping golfers improve their game.’

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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