Top 5 most popular recipes on the Constance blog

Every Friday we publish a deliciously tempting recipe from the Constance kitchens, so you can serve up some 5-star style at home.

Chicken and prawn curry in coconut milk

Chicken and prawn curry in coconut milk

Here’s a round-up of the 5 most popular recipes we’ve published over the last few months. Hunker down this weekend and try your hand at one of these tasty treats.

1. Chicken and prawn curry in coconut milk
This Mauritian chicken and prawn curry is served in a spicy coconut sauce.

2. Lemon compote with star anise and vanilla
Very easy to make – this makes the perfect partner for seafood or duck.

3. Pan-roasted sea bass with mild spices
Served on a salad of warm spinach, asparagus and berries with an almond-green chilli vinaigrette. Scrumptious. 

Ultimate spare ribs

Ultimate spare ribs

4. Ultimate spare ribs
Stuart Blair, the executive chef at Moofushi, has brought back from his native Australia a very special recipe for spare ribs.

5. Spicy chicken legs – Mauritius style
Super-tasty finger food – just remember to make plenty.

Don’t forget – every Friday we publish more Constance recipes. And if you’ve missed others, you’ll find them all in the Culinary section.

Spotlight on the culinary spirit at Constance

Le Barachois floating restaurant at Constance Le Prince Maurice

Le Barachois floating restaurant

Our corporate chef, Bruno Le Gac, gives us the history behind our famous ‘culinary spirit’.

The concept of the culinary spirit was born at Constance Le Prince Maurice, Mauritius when the resort was created a few years ago.

What is the culinary spirit?

The idea of the culinary spirit centres around:

  • The careful choice of the best produce.
  • The enhancement of this produce by a precise cooking method and the balanced use of spices.

Michael Scioli, the brilliant chef at Le Prince Maurice, wanted to give a personal and contemporary interpretation of these founding principles.

Le Barachois

Table at Le Barachois, Constance Le Prince Maurice

Table at Le Barachois, Constance Le Prince Maurice

He’s developed a menu at Le Barachois, our famous floating restaurant, where the dishes are created around the association of one central produce and one spice.

Here are just a few dishes on the menu to get your tastebuds excited:

  • Sarawak black pepper and Indian Ocean Albacore tuna, in a tartar with passion fruit and coconut milk starts the dinner with a note of freshness, elegance and a burst of flavours.
  • Fresh turmeric and tek-tek local cockles in a cocotte, a marinière broth with chorizo associates surf and turf in a very balanced way.
  • Sichuan and local grouper, sautéed and flavoured with Mirin, sesame oil and fresh soy sprouts is sharp and goes straight to the point.
  • Tamarind and grilled Royal gambas, a warm salad of capsicum and crispy beans plays with tangy notes and reflects these more vegetal of the garnish.

The dishes are served in a beautiful set of staub grey enamel cast ironware.

Why not try cooking some of our fabulous recipes at home. Every Friday we post a new recipe for you to try – see our culinary section for some great ideas.

Recipe: Pineapple and watermelon sandwich with cinnamon French toast

Liven up breakfast time with this easy and tasty recipe from Constance Le Prince Maurice in the Indian Ocean.
Pineapple and watermelon sandwich with cinnamon French toast

Pineapple and watermelon sandwich with cinnamon French toast

Serves 4
Preparation time: 1 hour
Cooking time: 5 minutes

Ingredients:
2 medium sized pineapples
1kg watermelon
12 basil leaves

For the cinnamon French toast:
4 slices white bread
2 eggs
40g sugar
1 pinch cinnamon powder
25cl whole milk
80g butter

For the citrus jus
1 orange
1 grapefruit
20g sugar

1. Peel the pineapple and watermelon. Cut each fruit lengthwise into 8 5mm thick slices. Lay these on top of each other in the following order:

  • 1 slice of pineapple
  • 1 basil leaf
  • 1 slice of watermelon

Repeat this twice until you have a 3 tiers in your sandwich. Make 4 other fruit sandwiches in the same way. Trim each one into a neat square and then cut each square into 2 triangles so you have 8 triangular sandwiches. Secure each triangle by using a small wooden skewer into it.

2. Make the citrus jus: halve each citrus fruit, squeeze them and mix their juice with the sugar. Boil down by half, and set aside.

3. Make the cinnamon French toast: break the eggs into a bowl, whisk in the sugar, cinnamon and milk.

4. On a low heat, melt a little butter in a large frying pan. Dip the bread slices into the egg batter, lay them into the pan and fry them gently until lightly golden.

5. On each plate, put 1 slice of French toast and 2 triangular sandwiches. Sprinkle with citrus jus and serve while the French toast is warm.

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

You can also purchase the Constance Prince Maurice recipe book that contains this recipe and 50 more from our online store.