Recipe: “Henan’ Omby Ritra”

This “Henan’ Omby Ritra” dish is a classic one from Madagascar’s culinary heritage, and normally contains zebu. This delicious version is served only on special order for our guests. Ask any of our chefs at Constance Tsarabanjina for it & they will put all their love and passion into preparing it.

"Henan' Omby Ritra"

“Henan’ Omby Ritra”

Ingredients

The meat:

  • 1.5kg zebu (rump, chuck or cheek). May be replaced by beef
  • 2g black pepper
  • 10g garlic
  • 10g ginger
  • 1 onion
  • 2 tomatoes
  • 1 red pepper
  • Peanut oil
  • 200g sealing dough (200g flour and 100ml water)
  • Salt/pepper

1. Brown the meat in oil in a casserole for 5 minutes with the chopped onion, crushed garlic, salt chopped tomatoes and ginger slices. Cover it with 0.5 litres of water and cook it for 15 minutes.

2. When the water has completely evaporated, let the meat brown before cooking it in the tomato sauce. Pour in 3 cups of water. Add the chopped pepper and cracked black pepper. Cover and finish it in the oven and let everything cool. Keep the compote of pepper confit.

3. Once the meat is completely cool, put it into another cast iron pot, add the remaining sauce, cover it with the lid and add a strip of sealing dough to ensure the whole thing is hermetically sealed and any evaporation is reduced to a minimum.

The garnish:

  • 200g black Chinese rice (Venere)
  • 20g butter
  • 1 onion
  • 4 potatoes
  • 100g spring onions
  • 500ml chicken stock
  • Olive oil
  • Salt/pepper

1. Cook the potatoes in boiling water. Peel them and mash them with a fork, adding the olive oil and the chopped onion tails. salt it and set it aside.

2. Sweat the chopped onion in butter. Stir in the black rice until it goes white and cook it like risotto, adding the chicken stock as you go along until it is soft.

Finishing and presentation

Bake the sealed casserole in a hot oven at 160/170˚C for 10 to 15 minutes.

Remove it from the oven and, using a small pairing knife, open the lid of the pot in front of the guests. Be careful not to burn yourself!

Accompany everything with the mashed potatoes and black rice. Serve the pepper compote with a spoon.

Sommelier’s suggested wine

Strong fruity red wine:

  • Saint-Emilion Grand Cru, Château Monbousquet, 2008 France
  • Vin de Pays des Bouches-du-Rhône, Domaine de Trévallon, 2008 France

Recipe: Halaveli’s Shrimp Laksa

Laksa is the traditional dish that comes from the Indonesian and Malaysian cuisine. With the recipe originating in Singapore, our team at Halaveli has adapted it to our customers’ palates. An explosion of flavours and tastes!

Shrimp Laska

Shrimp Laksa

Ingredients

The Laksa broth:

  • 400g vermicelli
  • 500ml coconut milk
  • 50g chopped ginger
  • 2 cloves of garlic, minced
  • 4 or 5 chopped shallots
  • 1/2 bunch fresh coriander, washed
  • 1 teaspoon tumeric
  • 3 teaspoons curry powder
  • 12 shrimps (about 100g each), peeled and deveined
  • 2 tablespoons soy sauce
  • 3 or 4 cumbava leaves
  • 1 litre chicken stock
  • 160g Silken Tofu

1. Boil a large pot of water. Add the vermicelli and cook them until they are tender.

2. Drain and rinse them to prevent them from sticking. Set them aside.

3. In a wok, bring the coconut milk to a boil until the coconut oil separates and forms a layer on top.

4. Finely chop all the spices and fry them until they fill the air.

5. Add the shrimp, soy sauce, cumbuva leaves and chicken broth. Boil them and adjust the seasoning.

Finishing and presentation

Divide the vermicelli into 4 bowls, then add the broth and arrange the prawns and tofu, cut into large cubes.

Garnish each bowl with fresh coriander and fried shallots. Our chefs add some lemon, a small endive and some pear slices.

Recipe: Ice cream with Madagascan Vanilla

Bourbon vanilla produced on the islands of the Indain Ocean (Madagascar, Comoros, Mauritius, La Réunion) is very popular. It is widely used in patisserie, as an ice cream, and also in confectionery and in various forms (fresh pods, powder, liquid extract or sugar vanilla).

Ice cream with Madagascan Vanilla

Ice cream with Madagascan Vanilla

At Constance Belle Mare Plage, we offer a multitude of different flavours of ice cream. It is always vanilla which is the most popular.

Ingredients

The ice cream:

  • 2 vanilla pods
  • 750ml milk
  • 7 egg yolks
  • 150g sugar
  • 125g crème fraîche

1. Prepare the custard: slit the vanilla pod in two lengthways and scrape the seeds with a knife into a saucepan.

2. Pour the milk into the saucepan and bring it to the boil over a gentle heat. Turn off the heat and leave it to infuse for 15 minutes.

3. Whisk the egg yolks and sugar in a mixing bowl, until smooth and creamy.

4. Pour the hot milk slowly, stirring constantly, until the custard coats the spoon. Remove it from the heat and let it cool.

5. Remove the vanilla pod from the custard. Pour it into an ice cream maker and follow the manufacturer’s instructions.

The chocolate sauce:

  • 100g cooking chocolate
  • 100ml whipping cream

1. Break the chocolate into small pieces and cover them with boiling cream.

2. Stir until the chocolate melts, then store it in the fridge.

The garnish:

  • 50g chocolate chips
  • 50g crushed hazelnuts

Recipe: Coconut cake

This Coconut cake recipe fits in nicely with the famous English “tea time”. A vital tradition, even in our part of the world. And there can be no “tea time” without cakes.

Coconut cake

Coconut cake

At Constance Halaveli, the coconut has a special flavour, far from the ersatz offerings sometimes encountered in Europe.

This simple little recipe will prove a delicious way of accompanying your lazy afternoon…

Ingredients

The coconut cake:

  • 150g butter
  • 150g sugar
  • 150g flour
  • 3 eggs
  • 1 packet of vanilla sugar
  • 3g baking powder
  • 50g grated coconut
1. Preheat the oven to 175˚C. With a little melted butter, grease a Kouglof pan.
2. In a stainless steel bowl, or with an electric whisk, mix the butter and sugar until it forms a creamy paste.
3. Add the eggs one by one.
4. Pour the sifted flour, grated coconut, yeast powder and vanilla sugar over the mixture. Stir it into a smooth dough.
5. Put it into the prepared pan and bake for 35 minutes.

The coconut cream:

  • 125g brown sugar
  • 100ml liquid cream
  • 100g dried coconut
  • 140g butter
1. Make a light caramel with the sugar and then add the cream.
2. Bring it to the boil and then add the coconut and butter. Let it cook for a few minutes, before storing it at room temperature.

Finishing and presentation

Once the cake has cooled down, take it out of its mould and serve it with coconut cream.