Recipe: Samosas and chilli cake, mint chutney and “love-apple” tomato chutney

The most popular “ti gad jak” are not very easy to make, but very easy to eat…

Samosas and chilli cake, mint chutney and "love-apple" tomato chutney

Samosas and chilli cake, mint chutney and “love-apple” tomato chutney

They must be prepared in advance and stored in the freezer. Warning: these nibbles are very addictive!

Ingredients (Serves 4)

The samosa dough:

  • 110g wheat flour
  • 6ml sunflower oil
  • 80ml warm water
  • 2g salt
  • 10g butter

1. Mix all ingredients by hand and work into a smooth paste. Cover in cling film and keep cold.

The potato curry:

  • 300g potatoes
  • 50g onion
  • 10g mixed garlic
  • 10g mixed ginger
  • 100g shelled peas
  • 25g tomato
  • 10g coriander
  • 10g cumin
  • 7g tumeric
  • 5g cayenne pepper
  • 10g chopped fresh coriander
  • 20ml sunflower oil
  • 5g salt

1. Peel and cut the potatoes coarsely, slice the onions, chop the tomatoes.

2. Sweat the onions with oil, add the ginger and garlic puree, the spices and cook for 3 to 4 minutes.

3. Stir in the potatoes, tomatoes and salt. Cook until the potatoes are soft. add the peas and remove from heat. Store in a cool place.

Making the samosas:

  • Flour
  • Water

1. Make twenty samosas. Roll out the dough and cut into strips that are 24cm long and 6cm wide.

2. Place the cold potato curry in the bottom of each strip and roll it to obtain triangular-shaped samosas.

3. Paste down the edges with a little flour mixed in water. Keep them cool.

The chilli cakes:

  • 250g peas
  • 50g chopped onion
  • 2g dried chilli chopped
  • 25g onion chopped tail
  • 25g chopped fresh coriander
  • 50g watercress leaves
  • 2g karipulay
  • 5g cumin seeds

1. Soak the peas for 30 minutes. Drain and mash with a mixer or blender, then mix them in a bowl with the remaining ingredients. Season them.

2. Roll out twenty balls and freeze them.

The love-apple tomato chutney:

1. Mix all the ingredients and store them in a cool place.

The mint chutney:

  • 125g natural yogurt
  • 25g fresh mint
  • 25g coriander
  • 5g caster sugar
  • 5g salt
  • 2g pepper

1. Mix all the ingredients and store them in a cool place.

Finishing and presentation

Fry the samosas and the chilli cakes. Arrange them and serve with the sauces.

Chef’s comment

Samosas can be made with all kinds of fillings. The important thing is to keep a starchy base that allows the ingredients to bind to each other and makes it easier when you are putting them together.

Sommelier’s suggested wine

Dry white wine:

  • Côtes du Lubéron, Château du Mille, 2010 France
  • Swartland Badenhorst, 2010 South Africa

 

Fruits and spices in Mauritian cuisine

The island of Mauritius has a unique blend of different ethnicities that have all had an influence on the island’s cuisine.

Pineapple and watermelon sandwich with cinnamon French toast

Pineapple and watermelon sandwich with cinnamon French toast

The African, Indian, Asian and European influences are evident in the delicious, spicy cuisine of the region. Creole pickles and fried vegetables sit alongside spicy Indian curries, Chinese noodles and European inspired dishes.

Here is our run down of 5 of the most popular fruits and spices used in Mauritian cuisine and some inspirational recipes created by our Constance Chefs.

1. Pineapple

Pineapple is one of the many fruits that grows all year round in the tropical climate of Mauritius. Freshly picked pineapple is always available at local markets and street stalls on the island, and pineapple sprinkled with chilli salt is a popular Mauritian snack. Watch our video for how to peel a pineapple and add the chilli salt.

2. Mango

There are over 50 different varieties of mango in Mauritius, the most common being the Maison Rouge, Baissac and Dauphine. Each has a slightly different flavour and colour and all are enjoyed as snacks or ingredients in local recipes.

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

3. Turmeric

A popular spice in Indian and Pakistani cuisine, turmeric has become an important spice in Mauritius. The island also provides the perfect conditions for growing the spice, which is part of the ginger family.

4. Chillies

The gentle heat of chillies, including the cari chilli, permeates much of Mauritian cooking. With influences from the spice-rich foods of India, Asia and Africa, chilli plays an important role in both savoury and sweet dishes.

5. Cardamom

One of the world’s most expensive spices by weight, cardamom is native of India, Nepal and Bhutan and is often used to add a rich warmth to curries.

Read more

 

Cookery holidays in Mauritius and the Maldives

Food has always been an integral part of a holiday, a chance to literally immerse yourself in the flavours of a new country.

Sample the Mauritian cuisnine on offer at Constance Le Prince Maurice

Sample the Mauritian cuisnine on offer at Constance Le Prince Maurice

Cookery holidays

Cookery holidays, on which you spend a few days in a Tuscan villa or French farmhouse slaving over a stove to master the intricacies of their cuisine have become increasingly popular.

But what if you actually want a bit of holiday in your holiday, or you want to know how to cook something a bit more exotic than a Quiche Lorraine?

For those who are interested in broadening their culinary horizon with the warm heat of exotic spices but still want time to lie on an idyllic beach, a cooking class in the restaurant of a 5* Indian Ocean hotel could offer the perfect solution.

Learn to cook in Mauritius or Maldives

At Constance Le Prince Maurice and Constance Belle Mare Plage in Mauritius and Constance Halaveli in the Maldives, our chefs offer the opportunity to learn directly from them.

In morning classes – available to book just a day ahead – you will discover the key ingredients and spices that make up the core of the region’s cuisine, and how to delicately combine them to create some of the sumptuous dishes you’ll enjoy in our restaurants.

Fine dining at The Deer Hunter

Fine dining at The Deer Hunter

Le Prince Maurice

Discover the secrets of Mauritian cuisine with the hotel’s Chef Pravin, Chef Ah Youne and Chef Boucher.

Some of the dishes you may learn to cook include:

  • Mauritian cuisine – Guests will learn to cook Creole style fish salad and vegetable samoussa
  • Pastry – Guests will learn to make coconut and pineapple macaroons with Chef Boucher
  • Asian cuisine – Guest will learn to prepare sushi and Chinese shrimps sumai

Belle Mare Plage

Learn about the traditions of Mauritian cuisine in the kitchens of the Deer Hunter restaurant or Blue Penny Café with classes run by Chef Frederic Goisset and Chef Patrick Travady.

Included in the two hour class will be a 15 minute session with the head sommelier who will explain how to pair the perfect wine with the food you are learning to prepare.

Some of the dishes you may learn to cook include:

  • Learn to cook steamed prawns with kaffir lime, pineapple with spicy salt, tapioca and coconut milk at The Deer Hunter
  • Spice Experience – Learn to cook chicken with garam masala and discover the secret of cooking with local spices
Exquisite asian cuisine on offer at Constance Halaveli

Exquisite asian cuisine on offer at Constance Halaveli

Halaveli

The food of the Maldives is an intoxicating blend of flavours from across Asia and Africa so it’s no surprise that the classes on offer cover cuisines from around the region – we’ve even got a French pastry chef to teach desserts.

Some of the dishes you may learn to cook include:

  • Maldivian tuna curry, steamed rice, chapatti and papadum or Mugh Makani (Indian chicken curry), Kashmiri palau and papadum taught by Sous Chef Hammed Siddiq
  • Indonesian chicken satay with peanut sauce, lontong and achar or red Thai beef curry and fragrant rice, taught by Chef Handhi Wijaya
  • Lemongrass infused crème or croustade vanilla poached pear taught by pastry chef Pascal Galette
  • Private one-to-one classes are available on request as are learning to prepare special ingredients such as lobster, caviar and Wagyu beef.

Find out more and book now

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.

Recipe: Curry flavoured peanut and cashew bread rolls

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

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.