Learn to cook with the professionals at Constance Belle Mare Plage, Mauritius

There’s a special cookery class taking place at Constance Belle Mare Plage in Mauritius on Thursday 30 September.

Colourful spices of Mauritius

Colourful spices of Mauritius

Seasoned and novice cooks alike can enjoy a day learning about Mauritian cuisine.

The event will be hosted by two of our chefs, Rajesh and Frederic Goisset, and wine tasting is led by our head sommelier at Belle Mare Plage.

Against the backdrop of the Deer Hunter restaurant, situated at the Legend golf clubhouse, our chefs will reveal some of our island secrets for creating subtle and lingering flavours.

Deer Hunter restaurant at Constance Belle Mare Plage

Deer Hunter restaurant at Constance Belle Mare Plage

Guests will learn about roasting spices using traditional local Mauritian methods, and how to prepare them. One such method involves a rock, known as the roche carrie, which is used to crush and mix the spices.

This relaxed and informative day includes:

  • 2 hour cookery lesson, where guests will make chicken with garam masala
  • Presentation by the Z’épices Experience shop
  • Recipe sharing including traditional methods
  • Wine tasting with our head sommelier
  • Three course lunch dining with the chefs (includes wine, drinks and coffee)
  • Gifts to take home including an apron, recipe CD and diploma for the course

As this special day will be popular, you can avoid disappointment by booking your place in advance. Email us at: info@bellemareplagehotel.com or visit the Constance Belle Mare Plage website to find out more about our luxury hotel.

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.