Recipe: Carrot soup with cumin seeds and orange juice rocket leaves

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.

Enhancing biodiversity in the Seychelles

Constance Hotels Experience is furthering its commitment to the environment by

Ephelia North Beach

A view of Ephelia's North Beach

enhancing conservation of Biodiversity at Port Launay next to the Constance Ephelia Resort in the Seychelles.

In partnership with Sustainability of Seychelles (S4S), we have submitted a full project proposal with the aim of:

  • Taking pro-active measures to improve the coordinated management of the fragile mangrove ecosystem adjacent to the Constance Ephelia Resort site
  • To start looking at co-management of other adjacent natural areas such as the resort grounds and Port Launay Marine Park

The project has three main objectives and these are to:

  1. Enhance collaboration between the resort and community partners for conservation of the natural areas adjacent to the resort
  2. Improve conservation management of the mangrove swamp in Port Launay
  3. Raise awareness of our resort team members, clienteles and community on the importance of the natural areas adjacent to the resort and how to protect them.

We hope the above project will lead to greater awareness of biodiversity conservation issues amongst our resort team members, clients of our resorts and the local community.

The aim is that all visitors and residents increase their participation in actions that will contribute to the improvement of biodiversity conservation in the resort and surrounding area.

Recipe: Constance chicken and prawn curry in coconut milk

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.

Recipe: Constance Spicy Chicken Legs – Mauritius style

Le Prince Maurice L'Archipel

Le Prince Maurice - L'Archipel

We like to share some of our chef’s finest recipes so that you can experience the Constance luxury experience when you are at home. This week we would like to share with you our recipe for spicy chicken legs Mauritius style.

Remember when making this dish our chefs recommend giving yourself a day to let the chicken marinate. They also recommend using a tandoor oven but if you dont have access a regular oven will be just fine.

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

Spicy Chicken Legs

Preparation Time: 25 minutes marinating time: 26 hours

Cooking Time: 1 1/4 Hour

Draining Time: 24 Hours

Ingredients:

  • 1 kg boned chicken legs
  • juice of lemon
  • 2 cloves garlic
  • 1 small chunk ginger

For the marinade: 20 cl plain yogurt, drained in a cloth for 24 hours, 1 level tsp powdered cumin seeds, 1/2 tsp yellow chilli powder.

For the tomato sauce: 50 cl tomato coulis, 80 g finely chopped onions, 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 2 sprigs thyme, 20 cl plain yogurt, 30 g untoasted cashew nuts, 1/2 tsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 2 blades ofrnace, l/2 tsp garam masala,1 level tsp turmeric, 1/2 tsp powdered coriarider seeds, 1/2 tsp powdered cumin seeds, 1/2 tsp chart masala (a mix of black salt and sour mango powder), red chilli powder to taste (if you want a spicy dish), 2 tbsp vegetable oil, salt and pepper.

Two days in advance, cut each chicken leg into 3 pieces. Put all the chicken legs in a dish with the lemon juice and chopped garlic. Grate the ginger on top, mix and marinate for 2 hours. The juice will tenderize the meat.

Mix the marinade ingredients, add them to the chicken, mix well, cover and refrigerate for for 24 hours.

Cooking Instructions

  1. On the day you want to serve the dish, grill the chicken in a hot oven (300 °C) for 10 minutes. If possible and you have one available, bake it in a tandoor oven, which gives it a slightly smoky taste.
  2. Blend the cashews into a thick paste with a little water.
  3. In a frying pan, sweat the onions, garlic, ginger and thyme in the oil for 2 minutes. Add the whole spices – coriander, cumin, fennel and mace – and cook for 1 more minute. Add the tomato sauce and stew for 20 minutes.
  4. Add the garam masala, salt, pepper, red chilli powder, powdered coriander, powdered cumin and chart masaia. Simmer for another 10 minutes.
  5. Add the cashew paste, the turmeric and the chicken legs. Simmer for 30 minutes on low heat. Add yogurt (do not let it boil), correct seasoning and serve.
You can also purchase the Prince Maurice recipe book that contains these two recipes and 50 more from our online store.

Top 3 Diving posts for April

Scuba Diving is a real passion of ours here at Constance Resorts Experience. We recently hi-lighted our Top 3 Diving Resorts in the Seychelles and now we would like to highlight some of our favourite blog posts from recent weeks on the subject of diving. Please let us know your thoughts and if you have any content you think we would be interested in please dont hesitate to get in contact with us via Twitter or in the comment section below. In no particular order here they are:

1. Scuba Guru – Expand your consciousness…Dive Anywhere

You don’t have to go on holiday to go diving. PADI’s diving guru gives a rundown of all the other places you can spend your time diving and honing your skills. Diving in your bath tub may not be the height of the scuba experience but it can start to prepare you for a luxurious diving holiday.

2. NDO to take the Dunker Challenge!

This really is extreme diving if ever I have seen it. Best of luck to Jeff Reed with his ‘Escape the Dunker’ Challenge. We wish him even more luck with his efforts in raising his goal of £1m to support the families of serving and former Royal Marines. You can donate to Jeff on his just giving page here.

3. Review: Sunnto D4 Wrist/Dive Computer

Scuba Diver Life have a great review of the Sunnto D4 Dive Computer. The perfect accessory for divers new and old. A great device for giving you all the vital information you will want to know when diving. It even tracks your dive so that you can analyse it later on your PC. I recommend watching the video for  closer look at the features on offer.

Let us know your thoughts in the comments.