Weekly roundup: competitions, holiday inspiration and culinary delights

This new weekly feature offers a roundup of the content on our blog from the past week, in case you missed anything. Split into categories, it’s another way for you to easily find the posts of value to you.

13 – 19 June

Exclusive offers and competitions

Constance Le Prince Maurice, Mauritius

Could you win a trip with flights to Constance Le Prince Maurice in Mauritius?

Only 2 days to go to win the holiday of a lifetime!
The deadline for entry to our Win a 5 Star Holiday to Mauritius competition is looming – if you haven’t entered yet, do so before midnight GMT on Wednesday 22 June!

New competition: the item I can’t go on holiday without is…
This week we launched a new week long competition on our blog, twitter and Facebook page. Winners can choose from a magnum of champagne, a Serge Lutens fragrance or a bottle of wine.

Competition winners announced: Most Romantic Holiday Pictures
We announced the winner’s of last week’s Twitter competition to win a bottle of Deutz Champagne – all they had to do was enter their most romantic holiday snaps to us.

Culinary

Constance Belle Mare Plage, Blue Penny table decorations

Constance Belle Mare Plage, Blue Penny

Recipe: chicken and prawn fricassee, stewed Chinese bredes with boucane
Want to create some of our chef’s amazing dishes yourself at home? Every Friday, we post some of the most amazing, delicious and popular recipes online. Why not try this chicken and prawn fricassee out at your next dinner party?

Constance Star Martini
Talking of dinner parties, why not kick things off with this unique cocktail created by our very own head bartender, Guillaume Grafeuille?

Inspiration

Frog, Madagascar

Frog, Madagascar

Holiday inspiration: Madagascar – walks on the wild side
Planning the trip of a lifetime and need some inspiration? Our regular ‘holiday inspiration’ features will give you the information you need. Last week, we gave you the low down on the unique island of Madagascar, where the Constance Tsarabanjina Lodge is located.

Spa & Sports

Fish underwater in the Maldives

Snorkeling in the Maldives

Snorkeling paradise: The Maldives
Love snorkeling? Then you’ll love the Maldives. Check out our guide to what makes snorkeling in the Maldives a unique experience.

US Open Golf 2011 gets underway, 16–19 June
The US Open got underway last week and as Constance Hotels Experience has some championship golf courses of our very own, we thought we’d tell you the places you can find out all you need to know about the Open.

News and Events

Winners of 2011 Le Prince Maurice prize for literature

Winners of 2011 Le Prince Maurice prize for literature

Le Prince Maurice Prize for romantic literature
The winner of the 2011 Le Prince Maurice Prize was announced last week at a wonderful awards ceremony in Mauritius. Find out who won and see photos from the evening here.

BBC Good Food Show Summer 2011
A round up the BBC’s Good Food Show from Summer 2011 in the UK.

Recipe: Pan-roasted sea bass with mild spices, salad of warm spinach, asparagus and berries

Pan-fried sea bass with mild spices, salad of warm spinach, asparagus and berries

Pan-fried sea bass with mild spices, salad of warm spinach, asparagus and berries

This week at Constance Hotels we’re showing you a fish recipe – pan roasted sea bass with mild spice, salad of warm spinach, asparagus and berries with an almond-green chilli vinaigrette.

Delicious and easy to make, it takes just 15 minutes to prepare.

Let us know what you think of the recipe or send us pictures of your own pan roasted sea bass. You can get in contact with us via Twitter, Facebook or the comments section below.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Cardamon pods

Cardamon pods

Ingredients

4 sea bass fillets, 160g each
2 tbsp olive oil
4 star anise
4 small sticks cinnamon
4 cardamom pods
800g fresh spinach
400g asparagus
60g mixed berries (strawberries, raspberries, redcurrants)
1/4 bunch chervil
4 sprigs fresh mint
salt and pepper

For the almond-green chilli vinaigrette

5 tbsp olive oil
juice of 1 lemon
1 fresh green chilli
1 red bell pepper
40g blanched almonds
salt and pepper

1. Tear off the central rib of each spinach leaf.
2. Clean the asparagus, cook them in boiling salted water for 2-3 minutes, then cool them in iced water and drain them.
3. Make the vinaigrette: remove the seeds from the green chilli then cut it into thin julienne strips. Blanch them in boiling salted water for 2-3 minutes, cool in iced water, drain and repeat twice.
4. Remove the seeds from the bell pepper, finely dice the flesh.
5. Toast the almonds for 10 minutes in a 180C oven. Chop them with a knife.
6. Mix the almonds, diced bell pepper, green chilli julienne, olive oil and lemon juice. Correct seasoning.
7. In a hot pan, sauté the sea bass fillets in the olive oil with the star anise, cinnamon sticks and cardamom pods. Keep warm. Reserve the whole spices for decoration at the end.
8. Sauté the spinach in a hot pan with the olive oil for 1 minute. At the last moment, add the asparagus, berries, mint leaves and chervil. Correc seasoning and put them in the middle of each plate. Top with the fish, pour a little vinaigrette around. Decorate with the reserved whole spices.

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