Refresh your taste buds this month and enjoy our delicious Vanilla Iced Tea.
Vanilla iced tea
The recipe makes one litre of iced tea.
- 5 tea bags of Vanilla tea
- 3cl Vanilla Essence
- 20cl Vanilla Syrup
- 1 litre of hot water
Infuse all ingredients for approximately 30 minutes. Let the infusion cool down then place in the fridge for a couple of hours. Served chilled with three slices of lemon and ice.
This delicious Mauritian tamarind sauce is the perfect accompaniment to pork and fish dishes. You can buy tamarind paste from specialist food shops and larger supermarkets.
Preparation time: 20 minutes
Cooking time: 45 minutes
- 600g tamarind paste
- 300g sugar
- 1/2 tsp fennel seeds
- 2 star anise
- 2 dried chillies
- 1 small stick cinnamon
1. Put the tamarind in a bowl. Add 80cl lukewarm water and crush the tamarind with your hand to remove the seeds. Sieve the tamarind with the water to extract the juice.
2. In a saucepan, mix the tamarind juice with sugar. Add fennel seeds, star anise, dried chilli and cinnamon stick. Simmer for 45 minutes on low heat, stirring often and checking that the compote doesn’t burn.
3. Remove all spices and refrigerate for up to a week.
You can purchase the Prince Maurice recipe book that contains this recipe and over 50 more from our online store.
This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.
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Every Friday we publish a deliciously tempting recipe from the Constance kitchens, so you can serve up some 5-star style at home.
Chicken and prawn curry in coconut milk
Here’s a round-up of the 5 most popular recipes we’ve published over the last few months. Hunker down this weekend and try your hand at one of these tasty treats.
1. Chicken and prawn curry in coconut milk
This Mauritian chicken and prawn curry is served in a spicy coconut sauce.
2. Lemon compote with star anise and vanilla
Very easy to make – this makes the perfect partner for seafood or duck.
3. Pan-roasted sea bass with mild spices
Served on a salad of warm spinach, asparagus and berries with an almond-green chilli vinaigrette. Scrumptious.
Ultimate spare ribs
4. Ultimate spare ribs
Stuart Blair, the executive chef at Moofushi, has brought back from his native Australia a very special recipe for spare ribs.
5. Spicy chicken legs – Mauritius style
Super-tasty finger food – just remember to make plenty.
Don’t forget – every Friday we publish more Constance recipes. And if you’ve missed others, you’ll find them all in the Culinary section.
Warm yourself up with this delicious lentil soup from the kitchens of the luxury 5* Le Prince Maurice.
Ginger adds extra warmth to the soup
Preparation time: 45 minutes
Cooking time: 1 hour
Soaking time for the lentils: 2 hours
- 250g cleaned scallops (without roes)
- 15g butter
For the soup:
- 200g black lentils
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 tsp chopped ginger
- 1 carrot
- 1 celery stick
- 50g boucane (smoked pork belly)
- 1 sprig thyme
- 2 sprigs parsley
- 2 curry leaves
- 1 litre chicken stock
- 5cl crème fraîche
- salt and pepper
1. Soak the black lentils for 2 hours.
2. Peel and chop the onion and garlic separately. Grate the carrot. Finely dice the celery and carrot.
3. Cut the boucane in two pieces. Fry the onion, carrot, celery, garlic, ginger and boucane in hot olive oil for 3 minutes. Add the drained black lentils, thyme, parsley and curry leaves. Cook for 2 to 3 minutes. Add the chicken stock, salt and pepper, and simmer for 1 hour on low heat.
4. Remove the boucane, blend and sieve the soup. Add the crème fraîche and correct seasoning.
5. Season the scallops with salt and pepper. Grill them for 2 minutes on each side.
6. Using a hand blender, blend the soup with the butter. Serve hot with the scallops.
Fresh root ginger
This delicious chatini is similar to a chutney. Super tasty, it’s very quick and easy to prepare. Serve with tropical fish and meat dishes, particularly curries.
Preparation time: 10 minutes
Cooking time: 10 minutes
- 400g shelled peanuts, skins removed
- 250g watermelon flesh
- 1 clove garlic
- 5 sprigs coriander
- 1 fresh green chilli
- 3 tbsp lemon juice
- 2 lemongrass stalks
- 1 tbsp finely chopped ginger
- salt and pepper
1. Toast the peanuts for 10 minutes in a 180ºC oven.
2. Gather all the ingredients in the bowl of a food processor and blend into a smooth paste. Check seasoning.
3. Store in the fridge until needed.
This recipe appears in our book, ’100% Mauritius – 52 recipes from the Prince Maurice’. You can buy the recipe book from our online store.