Recipe: Lemongrass prawns

It’s not difficult to succumb to these large lemongrass prawns, juicy, highly desired and fragrant as they are. Created in the kitchens at Constance Ephélia, the idea occurred to our chef while travelling in Thailand.

He loved the famous Tom Yam Kung, but the broth was too powerful for the European palate, and the texture of the seafood was not highlighted enough. This personal and tasty version is enjoyed by alternating a mouthful of prawns with a sip of broth.

Constance Ephélia's lemongrass prawns

Constance Ephélia’s lemongrass prawns

Ingredients (Serves 4)

The seafood:

  • 12 black tiger prawns (size U 10)
  • 1 orange
  • 1 tomato
  • 200g lemongrass
  • 1 ginger root
  • 1 kaffir lime leaf
  • Olive oil: as required
  • Salt/pepper

1. Shell the prawn tails keeping the heads for the shellfish broth. Store it.

2. Put the heads together with the orange that has been cut in half into a saucepan along with the tomato. Cover it with water and cook for 25 minutes on a low heat.

3. Sieve this broth through a cheesecloth strainer to remove the impurities.

4. Wash and slice the lemon. Peel and finely cut the ginger root. Let them steep for 5 minutes with a kaffir leaf in the shellfish consommé. Strain the consommé and keep it warm.

The garnish:

  • 1 red pepper (capsicum)
  • 100g mange-tout peas
  • 2 carrots
  • 1 white turnip
  • 1 red chilli pepper

1. Take the stalks off the mange-tout peas. Wash and chop them finely lengthways. Store them.

2. Peel the carrots then wash and cut them with a mandolin cutter into thin 3mm-thick slices, then into julienne slices. Put them in a bowl with iced water.

3. Follow the same procedure for the turnip.

4. Cut the red capsicum pepper in half and remove the seeds. Using a food processor, remove the skin and chop it finely. Store it.

5. Wash the red chilli pepper and cut it finely.

6. Drain all the vegetables and put them together in a bowl. Mix them well. Add some red pepper and serve separately in small bowls. Add a drizzle of olive oil.

Finishing and presentation

Whichever is more convenient for you, grill or pan-fry the prawns.

Serve the lemongrass tea in a teapot, and the bowls of crispy salad vegetables separately.

Sommelier’s suggested wine

Dry white wine:

  • Pernand-Vergelesses, 1er Cru “Sous-Frétilles”, Deux Montille, 2008 France
  • Chablis 1er Cru “Vaucoupin”, Corinne et Jean-Pierre Grossot, 2008 France.

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Cocktail: Tongasoa fresh juice

A new year offers the opportunity to turn over a new leaf. Try our delicious Tongasoa fresh juice, a non alcoholic cocktail from Constance Tsarabanjina, that will definitely put a smile on your face.

Tongasoa fresh juice

Tongasoa fresh juice

Ingredients

  • 10 cl of passion fruits
  • 10 cl pineapple
  • 10 cl goyave
  • 2 cl grenadine
  • 7 cl mango juice
  • 1 banana
  • 2 slices of ginger

Find out more

 

5 flavours of the Maldives

Over the years traditional Maldivian recipes have adopted influences from Europe and Asia to create a richly flavoured, warmly spiced culinary tradition.

Flavours of the Maldives - tuna curry

Flavours of the Maldives – tuna curry

Here are some of the key ingredients used in Maldivian cuisine and some mouth-watering recipes to inspire you.

Tuna

Tuna is a core ingredient of Maldivian cuisine prepared in a variety of ways including dried, fresh or even ground into a paste known as Rihaakuru and used as an ingredient in other dishes.

• Recipe with tuna: Maldives tuna curry

Curry powder

With its Asian influence curry is a one of the most common dishes in the Maldives, often featuring diced tuna and known locally as Mas Riha.

• Recipe with curry powder: Halaveli’s shrimp Laksa

Chilli

Giving Maldivian cuisine its heat are chillies used in many traditional dishes including the local grilled fish staple.

• Recipe with chilli: Grilled squid and Moofushi chilli tomato preserve

Coconut

The coconut is widely used in the Maldives in a variety of forms including grated, squeezed (for coconut milk) and pressed (for oil).

• Recipe with coconut: Coconut cake

Avocado

Thanks to the humid soil of the Maldives a wide range of exotic fruits and vegetables, such as avocados, grow easily here and have become key ingredients of the nation’s cuisine.

• Recipe with avocado: Constance Fish Ceviche Acapulco style

Maldivian flavours at Constance

This blend of European and Maldivian cuisine is at the heart of the menus at Constance Moofushi’s Manta and Alizée restaurants while a rich fusion of flavours is served up against the stunning backdrop of the Indian Ocean at Constance Halaveli‘s romantic Jing restaurant. And if it’s a barefoot vibe you’re after, the fresh seafood cooked on the beach is the theme at Meeru’s beach grill.

Read more

  • Find out more about the cuisine of the Maldives on the travel site Wandtheworld.

 

Recipe: Royal romazava

Romazava is an emblematic dish of traditional Madagascan cuisine. At Constance Tsarabanjina, its preparation is similar to a ritual, and no one is supposed to distract the chef when he is getting it ready. A dish for sharing and generosity, to be enjoyed with friends.

Royal romazava

Royal romazava

Ingredients (Serves 4)

The meat:

  • 300g pork loin
  • 300g stewing beef
  • Black pepper: as required
  • 10g garlic puree
  • 20g ginger puree
  • 10g flour
  • 2 tomatoes
  • 1 tablespoon tomato concentrate
  • Peanut oil
  • 1 bouquet garni
  • Salt/pepper

1. trim the pork loin and cut it into cubes and brown it with a little oil. Add the garlic and ginger purees.

2. Let it sweat for another 5 minutes, then pour half a litre of water over it and cook it covered for 45 minutes.

3. In a casserole, bring the seasoned sautéed beef back to the heat. add the tomato concentrate and coat the meat. Let it all cook for 5 minutes.

4. Sprinkle it with flour and cover it with water. Stir the fresh tomato chopped into pieces, the bouquet garni and the black pepper. Cover and cook it for 2 hours, preferably on a real fire with glowing embers.

The garnish:

  • 300g white rice
  • 4 chopped tomatoes
  • 1 bunch of coriander
  • 1 banana tree leaf
  • Salt

1. Cook the rice. Chop the tomatoes and season them with salt and coriander.

Finishing and presentation

Cut the banana tree leaf into a square and place the different meats on top. serve the rice and tomatoes separately. For a more traditional result, serve everything in a stew-crock or cast iron pot.

Sommelier’s suggested wine

Light and fruity red wine:

  • Upper Hemel En aarde, Newton Johnson. “D”, Pinot Noir, 2009 South Africa
  • Côtes du Marmandais Elian Da Ros, “Le vin est une fête”, 2009 France

 

Recipe: Roast shrimp, avocado tartar with orange

A revised version of the classic avocado with shrimp, this spicy version is to be tasted with your feet in the sand, looking out onto the sea.

Roast shrimp, avocado tartar with orange

Roast shrimp, avocado tartar with orange

Ingredients (Serves 4)

Shrimp and marinade:

  • 12 shrimp (size 16/20)
  • 1 white onion
  • 2 cloves of garlic
  • 10g ginger
  • 2 lemons
  • 1 bunch of coriander
  • Salt/pepper

1. Shell the shrimp, retaining the end of the tail. Keep heads for the sauce. remove the guts. rinse them under a stream of cold water, drain them and put onto a small plate.

2. For the marinade, peel and chop the onion and squeeze the cloves of garlic and ginger. Add the crushed coriander and the lemon juice. season it all. When everything is well mixed, add the shrimp tails and marinate it for one hour.

The tartar avocado with orange:

  • 2 ripe avocados
  • 2 limes
  • 2 oranges
  • Salt/pepper

1. Peel the avocados and cut them into small cubes. add the lemon juice to prevent oxidation, and then season it.

2. Zest the oranges and peel them into segments. keep the juice.

3. Add some zest to the avocado tartar and to the diced segments. mix it all together and set it aside.

The light curry sauce:

  • Olive oil: as required
  • 1 carrot
  • 1/2 celery stalk
  • 1 clove of garlic
  • 2g curry powder
  • 1 tomato
  • Orange juice
  • Butter: as required

1. Brown the shrimp heads with a little olive oil in a small bowl. Add the carrot and celery cut into cubes, the crushed garlic, curry powder, and the seeded tomato cut into cubes. Mix well and moisten up with water and any remaining orange juice.

2. Cook gently for about 20 minutes and pass this broth through a cheesecloth strainer. reduce it by half to spice up the broth and add a knob of butter.

3. Mix it, using a small immersion blender, until you get a light mousse.

Finishing and presentation

Remove the shrimp from the marinade and let them fry on each side with a drizzle of olive oil for 2 minutes. With a stainless steel rectangular cutter, arrange the avocado tartar in the centre of the plate. Lay out the shrimp tails and finish it all off with a curry sauce mousse.

Sommeliers’ suggested wine

Champagne/Mousseux:

  • Champagne Deutz, “Cuvée William Deutz”, 1998 France
  • Champagne Jacques Selosse, “Substance”, France

 

Seychellois cuisine: cooking with spices

The warm spices and rich flavours of Seychellois cuisine are gathered from the broad ethnic diversity of the country’s culture.

Seychellois cuisine

Enjoy Seychellois cuisine: Samosas and chilli cake, mint chutney and “love-apple” tomato chutney

Influences from France, Africa, India and Asia combine to create an intense, vibrant flavour unique to the Seychelles.

With its history as a producer of spices for the British Empire in its colonial past it is not surprising that fresh, fragrant spices such as chilli, ginger, garlic and cinnamon are at the heart of Seychelles cuisine.

Here are some of the key spices used in the Seychelles and some mouth-watering recipes to inspire you to add a little Creole flavour to your cooking.

Chilli

There are more than 10 different varieties of chilli used in Seychellois cooking each with a distinct flavour and each used for different dishes.

Garlic

With its gentle warmth and intense flavour garlic represents the perfect fusion of European food with the heat of African and Asian cuisine.

Ginger

Ginger has always been central to Indian cuisine and is an important ingredient to many savoury and sweet dishes in the Seychelles. It has been popular with islanders throughout the country’s history for its savoury and medicinal properties. And this delicious recipe creates ice cream that’s medicinal in its own way.

Cinnamon

Grown on the hillside plantations of the Seychelles since colonial times the warm flavour of cinnamon is used in curries ‘cari’, chutneys ‘chatini’ and pickles ‘achar’.

Find out more