Tag Archives: mauritian cuisine

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

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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.

Recipe: Curry flavoured peanut and cashew bread rolls

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Dining at Constance Le Prince Maurice, Mauritius

Dining at Constance Le Prince Maurice, Mauritius

Home-baked bread is far tastier than anything you can buy in the supermarket. Try these Mauritian nutty bread rolls – they’re easy to make, and best eaten warm.

Serves 8
Preparation time: 20 minutes
Cooking time: 20 minutes
Resting time: 30 minutes

Ingredients

  • 500g flour + 50g for dusting
  • 10g baker’s yeast
  • 75g mild curry powder
  • 10g salt
  • 50g peanuts
  • 50g cashews
  • 1/4 tsp powdered red chilli

1. In a large bowl, mix the flour, yeast, 30cl water and the curry powder.
2. Knead by hand for 15 minutes. Add salt, peanuts and cashews then knead for 5 more minutes.
3. Shape this dough into balls, about 50g each. Place them on a baking sheet lined with parchment paper. Let the dough rise at room temperature for 30 minutes.
4. Preheat oven to 220ºC. Place a bowl of water in the oven.
5. Lightly dust the rolls with sifted flour and red chilli powder. Using a sharp blade, make 3 slits on 3 sides of each roll. Bake for 20 minutes until golden brown.

You can also purchase the Constance Prince Maurice recipe book from our online store.

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

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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.

Recipe: Salad of smoked duck and leeks with vanilla citrus dressing

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This week’s recipe from the Constance kitchens is a light, refreshing smoked duck and leek salad with vanilla citrus dressing. Perfect for warm summer days and al fresco dining.

Vanilla pods

Salad of smoked duck and leeks with vanilla citrus dressing

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

Serves 4
Preparation time: 25 minutes
Cooking time: 45 minutes
Marinating time: 5 minutes

Ingredients

  • 2 leeks
  • 1 smoked duck breast
  • 1/2 vanilla pod
  • 2 oranges
  • 1 grapefruit
  • 2 tbsp honey
  • 3 tbsp olive oil
  • 1 small bunch of chives
  • salt and pepper to taste
  • curly endive and lettuce to serve

1. Clean the leeks, cut them into strips (like tagliatelle) and wash them well. Blanch them for 3-4 minutes in boiling salted water, then drain and refrigerate.
2. Finely slice the smoked duck breast.
3. Cut the vanilla pod in two, lengthwise, and scrape out the seeds with the tip of a knife. Set aside.
4. Peel the oranges and grapefruit, cutting into the flesh, then cut off the segments while keeping any juice that drops. You will need about 4 tbsps of juice for the dressing.
5. Mix honey, vanilla seeds, orange and grapefruit juice, and 3 tbsps olive oil. Add salt and pepper.
6. Cut chives into 2 cm lengths.
7. Put the leeks in a large dish, add dressing, chives, orange and grapefruit segments, salt and pepper. Let this salad marinate for 5 minutes.
8. Just before serving, wash and drain the curly endive and lettuce. Line each plate with a few salad leaves, top with some leek salad and a few slices of smoked duck breast. Pour a thin streak of olive oil over this and sprinkle with a pinch of salt.

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

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

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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.