5 delicious recipes from Constance Hotels

Indulge in a foodie weekend with these 5 tasty recipes from the Indian Ocean.

Fillet of red snapper

Fillet of red snapper

1. Chicken and prawn curry

Mauritian curry served in a spicy coconut sauce.

2. Fillet of red snapper coated in a coconut chatini crust

Delicious fish served with warm lentil dhal and tamarind vinaigrette.

3. Pineapple and watermelon sandwich

Fruity sandwich served with basil and cinnamon French toast.

4. Ultimate spare ribs

Simple, finger food ideal for a weekend lunch.

5. Chicken and prawn fricasse

Spicy dish served with stewed Chinese bredes.

Find out more about the food we serve at Constance Hotels from our website.

Enjoying Ramadan at Constance Halaveli

At Constance Halaveli, we’re celebrating Ramadan with a special tea and shisha promotion at our beautiful Jahaz Bar.

Constance Halaveli Resort, Maldives

On the beach at Halaveli

Tea time

Indulge in an unforgettable afternoon tea experience, with fresh teas and baklava. The teas we offer include:

  • Earl Grey
  • Chamomile flowers
  • Cinnamon spice
  • Pure Peppermint
  • Green

 

Shisha pleasures

One of the pleasures of Ramadan is to spend a relaxing evening in convivial company enjoying a Shisha of your favourite flavour.

Jahaz Bar, Constance Halaveli Resort, Maldives

Jahaz Bar

  • Apple
  • Double Apple
  • Mint
  • Mint and Grape
  • Grape
  • Cinnamon
  • Strawberry
Find out more about Constance Halaveli

Constance Hot List: London’s coolest restaurants

With the Olympics just round the corner, the spotlight falls on London this summer. Here’s our pick of the hippest new restaurants in the capital.

1. Tramshed

Tramshed, photo by Fairly buoyant

Inside the Tramshed

Situated in a beautiful Grade II listed building is the latest venture from Mark Hix, former chef director of Caprice Holdings.

Bang on trend with its pared-back menu of chicken and steak, this is a simple idea delivered to perfection.

Highlights include the perfect roast chicken (served head down, tail up) and dry-aged steak, served on its own or over salad. The massive Damien Hirst ‘Cock and Bull’ sculpture hangs above the centre of the room.

Visit the Tramshed website or follow them on Twitter @the_tramshed. And read the review by Time Out of Hix’s Tramshed.

2. Burger and Lobster

Heading up the trend for simple menus is the massively successful Burger and Lobster in Mayfair. The stripped-back menu in this buzzing, tightly packed spot has been a huge hit since it opened at the end of last year.

Highlights include actually getting a table – expect a long wait although you can head to a nearby bar and they’ll text you when there’s space. It’s worth the wait though – dine on whole lobster, lobster rolls or delectable burgers.

Follow them on Twitter @Londonlobster

3. Mari Vanna

Opulent in a kitsch kind of way, Mari Vanna serves up the sort of Russian food your grandmother would cook.

This new Russian restaurant in Knightsbridge is scoring high with those hankering after a taste of home, and fashionistas looking for the next big thing. Take your pickings from the lunch or à la carte menus.

Visit the Mari Vanna website to find out more, or follow them on Twitter @marivannalondon.

4. Shrimpy’s

Contributing to the revival of King’s Cross is this latest opening from the folk behind the hugely successful Bistrotheque.

Situated at The Filling Station in N1, highlights at Shrimpy’s include the soft shell crab burger and snacks way above the norm – chicharrons with guacamole and plantains chips and dips.

Find out more from Shrimpy’s website.

5. Bubbledogs

If champagne and hot dogs sound like an odd combination, hold your judgement until you’ve checked out the hottest new opening this month on Charlotte Street – Bubbledogs.

Run by husband and wife team James Knappett and Sandia Chang (both have worked at The Berkeley, Nomo and Per Se) the menu includes 10 hot dog options served with lashings of champagne.

Find out more on Bubbledogs website or follow them on Twitter @bubbledogsuk.

Do you have a recommendation we’ve missed?

Tell us where we should be eating right now. Post your comment below, on our Facebook page or follow us on Twitter @constancehotels.

 

Recipes from Sri Lanka

Dishes from the Maldives are heavily influenced by the traditional cuisine of India and Sri Lanka.

Sri Lankan green pea and cashew curry

Sri Lankan green pea and cashew curry

This week our Chef de Partie at Constance Halaveli, Pradeep Suranga, brings you 3 of his favourite dishes from his home country of Sri Lanka. The spiciness of the dishes can be modified to suit your own tastes. All of these dishes are available at Jahaz restaurant, Constance Halaveli.

Recipe 1: Green Pea and Cashew Curry

Delicious vegetarian curry, perfect for colder evenings.

  • 100g Cashew nuts
  • 20g Onion, sliced
  • 25g Green peas
  • 5g Curry leaves
  • 10g Fresh garlic, sliced
  • 10g Turmeric powder
  • 5g Cumin powder
  • 3g Chilli powder
  • 5g Coriander powder
  • 200ml Coconut milk
  • 50ml of Coconut milk cream

1. First soak the cashew nuts in water for 30 minutes.
2. Combine all the ingredients except the green peas and coconut milk into a saucepan and cook over a medium heat until the cashews are soft.
3. Add the green peas and coconut cream and season with salt and pepper.
4. Serve with fragrant rice.

 

Recipe 2: Indian Cookies

Desserts at Jahaz restaurant, Constance Halaveli Resort

Desserts at Jahaz restaurant

A delicious after-dinner treat that is traditionally served with Masala tea.

  • 400g Butter
  • 1kg Flour
  • 250g Icing sugar
  • 15g Salt
  • 50g Milk powder
  • 150g Water

1. Pre-heat oven to 180°C.
2. Add milk powder and icing sugar to a bowl and mix with water.
3. Then add flour, butter and salt and mix it until it forms like a dough.
4. Roll out the dough and cut with a cookie cutter.
5. Place the cookies on a greased paper lined tray and bake for 20 minutes.

 

Recipe 3: Hoppers

Pradeep Suranga

Pradeep Suranga

Hoppers are a traditional breakfast favourite in Sri Lanka, often accompanied by luni miris, a mixture of red onions and spices.

  • 250g Rice flour
  • 75ml Coconut milk
  • 2 tbsp sugar
  • 1 egg
  • 10g Baking soda or yeast
  • 10ml Vegetable oil
  • Water as necessary

1. Mix yeast in a little amount of water.
2. Beat the egg very well.
3. Mix all the above ingredients together with rice flour and keep the mixture for 1.5 hours.
4. Add the coconut milk as you need to get the right consistency.
5. Keep the mixture for 15 minutes.
6. Heat the small wok/hopper pan til hot.
7. Add a bit of vegetable oil and swirl it around the pan
8. Take one small ladle of mixture and spread all over the pan and cook over medium and cover with a lid.

Find out more about Constance Halaveli

 

Recipe: Strawberry cucumber champagne cocktail

Opt for some decadence this weekend and try out our summery champagne cocktail made with cucumber and strawberries. Perfect for a summer wedding party.

Cucumber Strawberry Champagne Cocktail

Cucumber Strawberry Champagne Cocktail

For each glass you’ll need:

  • 120ml Champagne
  • 40ml Strawberry Puree
  • 30ml Cucumber Juice

Pour all the ingredients into a Boston glass or Martini jug and stir well. Once the ingredients are well mixed pour into a chilled champagne glass. Deliciously simple.

If you’re getting married this summer, take a look at our recent wedding articles:

Recipe: Pan-roasted scallops, grapefruit and sun-dried tomatoes with curry leaves

Perfect for a weekend lunch, this simple scallop recipe is even more delicious when served al fresco.

Beach Deck at Constance Le Prince Maurice

Beach Deck at Le Prince Maurice

Serves 4
Preparation time: 20 minutes
Cooking time: 1 hour

Ingredients:

  • 20 scallops without roes
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 3 curry leaves
  • 3 sprigs coriander
  • 2 tomatoes
  • 1 grapefruit
  • 3 tbsp dry white wine
  • 10cl chicken stock
  • 2 tbsp crème fraîche
  • 20g butter
  • salt and pepper

1. Peel and chop the garlic. Chop the curry leaves and coriander.
2. Dip the tomatoes in boiling water for 20 seconds, cool in iced water then peel them. Quarter them and remove the seeds.
3. Peel the grapefruit, cutting into the flesh, cut off the segments with a sharp knife.
4. Season the scallops with salt and pepper, pan-sear them in the olive oil for 2 minutes on each side. Set aside and keep warm.
5. In the same pan, sauté for 3 minutes the garlic with the curry leaves, the grapefruit segments and the tomatoes. Set aside and keep warm.
6. Pour the white wine into the pan, reduce by one third, then add the chicken stock and reduce by half. Add crème fraîche, whisk in the butter, correct seasoning.
7. Divide the scallops, grapefruit segments and tomatoes between 4 soup plates. Add the sauce, sprinkle with chopped coriander.