Red prawns and Thai Curry Carpaccio

Constance Lemuria, Seychelles

Ingredients:

• 15 gr Onion
• 10 gr Garlic
• 4 gr Red curry paste
• 10 gr Tomato paste
• 12 gr Lemon grass
• .6 gr Lime leaf
• 3 gr Ginger
• .4 gr Cloves
• 10 gr Red dal
• 12 ml Coconut milk
• 7 gr Brown sugar
• 1 ml Fish sauce
• 50 ml Water
• 6 X Red prawns from Madagascar

Procedure:

Lightly sauté onion, garlic, ginger (all sliced). Add lemongrass, lime leaves and sauté for another 2- 3 Minutes till fragrant.
Add red curry paste, tomato paste, cloves and mix well over slow fire. Add brown sugar and mix.
Add coconut milk and bring to boil, add dhal and season.
Simmer for 1 hour until dhal is cooked and mashy. Double strain and add butter before to serve.
For curry prawns, drizzle olive oil into a hot frying pan and add the shelled king prawns.
Fry for one minute and add a tablespoon of the red curry paste. Fry for one more minute, ready to dress the plate.

Hot and Spicy Grilled “Kadai” King Prawn

Constance Prince Maurice, Mauritius

Ingredients:

• 4 pcs King Prawns

Marinade:

• 10 gr Ginger & Garlic paste
• 30 gr Cheddar cheese paste
• 40 gr Cashew nuts paste
• 100 gr Yogurt
• 4 gr Fenugreek dry leaves
• 2 gr Kashmiri red chili powder
• 2 gr green chili powder
• 4 gr Cumin powder
• 2 gr Garam masala
• 4 gr king Masala powder
• 20 ml Mustard oil
• 2 gr Himalayan Black Salt
• 3 gr salt
• 2 gr Chaat masala
• 30 ml Lemon juice

 Garnishes:

• 1 each 3 coloured peppers
• 50 gr onions

Sauce:

• 250 gr tomato
• 100 gr onions
• 20 gr chopped ginger
• 30 gr Cashew nuts
• 4 gr cumin seeds

Procedure:

Marinade king prawns with the marinating ingredients and keep for 20 minutes in thefreeze. Later grill on a tawa/ tandoor or pan fry. Make a sauce with the chopped onions, cumin seeds, cashew nuts, chopped ginger, and chopped tomatoes.
Season and let simmer until water from the vegetables are completely dry. Keep aside to cool down.
Later fine blend, strain, adjust seasoning and consistency by adding some cream.
Cut into dices the 3 colored peppers and onions. Sauté and keep aside.

Plating:

On plate, put the sautéed garnishes lengthwise with a spoon, put some hot sauce here and there and place the 4 pieces of grilled prawns, sprinkle some chaat massala and freshly chopped herbs.

Thai prawns in coconut sauce

Constance Moofushi, Maldives

Ingredients:

• Prawns
• Salt
• Pepper
• Egg
• Corn flour
• Lemon Juice
• 400 gr Thai chili paste
• 50 gr Ginger
• 50 gr Garlic
• 1.2lt Coconut milk
• 7 gr Kaffir lime
• 50 gr Bell pepper
• 50 gr Red Onion
• 40 gr Lemon grass
• 50 gr Fish sauce
• 5 gr Chives

Procedure:

Marinate the prawns with all the 1st part of ingredients.
Reheat oil in a wok and roast ginger and garlic first, add lemon grass and kaffir lime, the Thai chili paste, coconut milk and fish sauce as last, salt to taste.
Cut bell pepper and onion into rough pieces and sauté the vegetables, fry the prawns and add to the vegetables, add the sauce, garnish with chives.

Prince Maurice’s Fruit Cake

Ingredients:

• 100g Butter (soft) + 10g for the tin 
• 60g Icing sugar
• 2 Eggs
• 65g Flour
• 2 Heaping tsp baking powder 2
• 65g Raisins
• 50g Shelled walnuts coarsely chopped
• 5 Candied cherries
• 50g Chopped dried figs

Serves 4 

Preparation time: 35 minutes
Cooking time : 50 minutes

Preheat oven to 160 °C.

Whisk the butter and icing sugar in a bowl until pale and fluffy. Add the eggs one by one, still whisking, until you get a smooth batter. If the batter is not smooth enough, whisk it over a pan of simmering water for a few moments.

Break the cardamom pods in 2, extract the seeds. Mix the flour, baking powder, cardamom seeds, raisins, figs and walnuts. Add this to the batter.

Butter a cake tin and cover the inside with parchment paper; the paper should cover the bottom and two long sides of the tin, and reach slightly higher than the edges of the tin to facilitate unmoulding. Bake for about 50 minutes. Test doneness by inserting a thin knife blade into the cake: it should come out clean.

Once the cake is out of the oven, unmould it and let it cool on a rack.

Baking this cake in a low oven enhances all the flavours, particularly the sweet butter taste.

Fois Gras Rocher by Chef Jordi Vila

Ingredients

• 500g Skinned hazelnuts
• Foie Gras Ganache
• 750g Foie Gras
• 15g Salt
• 3g Sugar
• 5g pink salt
• 300g Heavy cream, divided 75 g to dissolve the gelatin
• 5g Gelatin
• Melt chocolate; 250g Chocolate, dark

Procedure:
Toast hazelnuts at 165 °C until golden brown. Reserve 20 whole hazelnuts; chop the rest
Reserve 20 whole hazelnuts for the centers of your "rochers." You may not need all of them, but it's good to have extras.
Roughly chop the other hazelnuts. Pass through #10 and #5 sieves. You want to have about 300 g of uniform-size chopped nuts for final garnish. Re- chop or discard as needed.
Cook sous vide 54 °C for 30 min

While “foie” is cooking, combine salt, curing salt, sugar, and cream. Set aside. Pipe ganache into 30 mm hemisphere molds. Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold.
TIP: Place the mold in a baking tray and tap on the counter to flatten and even out the ganache.
In half of the hemispheres, carefully place a whole toasted hazelnut in the center of the ganache.
Leave the other hemispheres with only ganache. Cover and freeze about 1 hour. Scoop out craters in half of the hemispheres.

Cover and freeze. Scoop out craters in half of the hemispheres. When ganache has frozen completely, remove from freezer.
In hemispheres with no hazelnuts, use a fine-tipped spoon to hollow out a crater large enough to fit a half a hazelnut.
Press halves together. Press hemispheres with craters onto hemispheres with hazelnuts to make spheres. Use a blowtorch to loosen up the mold and stick the halves together. Be sure to heat gently, or you will ruin the shape.
Once hardened, clean up the seam with a knife. Return to freezer.

Palm kernel roll and shrimp ragout with mustard by Chef Michael Sciolli

Ingredients

1) Preparing the kernel:

• 1 white peeled kernel
• 1 lemon
• Water
• Coarse salt
• 2 eggs
• 25 g wheat flour
• 50 g white breadcrumbs

2) The lemon foam:

• 30 ml lemon
• 20 ml water
• 10 g white sugar
• 0,6 g agar-agar
• 40 g egg white

3) The shrimp ragout:

• 70 g shrimp tails
• 50 g Paris mushrooms
• 5 ml olive oil
• 100 g crème fraiche
• 20 ml dark rum
• 2 g karipulay
• 5 g Dijon mustard
• 25 g chopped tomato confit
• 1 g chopped fresh tarragon

4) The garnish:

• 80 g shrimp tails (4 pieces peeled)
• 20 g semolina
• 4 skewers

Procedure - Step 1 - Preparing the kernel:
Cut the lemon in half, squeeze it into a saucepan and add the kernel. Cover with water and salt.
Cook covered for 45 minutes from boiling. Keep it bubbling.
Once cooked, allow it to cool in the liquid and then keep it cold in the same way.
Remove the outer skin from the kernel and slice it into four portions.
Scoop out the inside with an apple corer, taking care to maintain the cylindrical shape of the removed portions.
Beat the eggs and slacken them with a little water.
Place the flour and breadcrumbs in two flat containers.
Coat the rolls one by one, by dipping them successively in the flour, egg and breadcrumbs. Store in a cold place.
Procedure - Step 2 - Preparing the lemon foam:
A maximum of an hour before serving, mix the water, juice and sugar. Bring to the boil and add the agar-agar. Melt it and let it cool to approximately 50°C. Add the egg whites and pour it into a siphon.
Add a cartridge and keep warm at 60°C, max.
Procedure - Step 3 - Preparing the shrimp ragout:
Peel the shrimp tails. Peel the mushrooms and let the trimmings infuse into the crème fraîche.
Cut the mushrooms into small cubes and sauté them in olive oil. Drain the fat and cool it quickly.

Fougasse Bread with Smoked Pork Belly

Ingredients

• 75g boucane (smoked pork belly)
• 125g flour
• 1/2 tsp turmeric
• 125g fine semolina
• 10g fresh baker yeast
• Olive oil for brushing
• 5g salt

Serves 4

Preparation time: 30 minutes

Cooking time: 40 minutes

Raising time: 2 hours

Cut off the rind from boucane, then finely dice the meat. Cook it in boiling water for 20 minutes, then drain.

In a salad bowl, gather all the ingredients except the salt and boucane. Knead for 8 minutes. Add the salt and boucane, knead for 2 more minutes.

Divide this dough onto 2 equal-sized balls. Roll out each one separately in an oval shape, about 15 cm long and 5cm wide. Lay each fougasse on a biscuit sheet, cut 3 diagonal slits into each one with a sharp temperature. They should double in size.

Bake the fougasses for about 20 minutes in the oven. Take them out of the oven and brush them with olive oil.

Hokkaido Scallop

Constance Halaveli

Ingredients:

• 150 gr. Hokkaido scallop
• 10 gr. Salt
• 03 gr. Pepper
• 15 ml olive oil

Preparation:

Marinate the scallop with salt & pepper to taste heated up a nonstick pan. Seared the scallop until brown, turn around and do not overcook. Let it rest a few minutes and then serve.

Sweet of my heart

Constance Belle Mare Plage

Ingredients:

• 210g Liquid Milk
• 150g Butter
• 135g Flour
• 255g Egg yolk
• 75g Cacao powder
• 375g Egg white
• 180g Sugar

Mousse Hanako:

• 270g Liquid Milk
• 270g Baileys
• 110g Egg yolk
• 330g Chocolate milk
• 135g Dark chocolate
• 270g Whipping cream

Preparation:

1. Bring the milk to boil, butter and then add the flour and the cacao powder to get a soft dough.

2. Put the soft dough in a mixing bowl and mix at low speed by adding the egg yolk one by one.

3. In another mixing bowl, whisk the egg white at medium speed and the sugar to get a soft mixture.

4. Then mix the chou paste with the whipping egg white. On a tray put a greased paper and spread the dough equally on it.

5. Put in the oven at 170 degrees and baked for 20 mins.

For the Mousse:

6. Bring the milk and the baileys to boil. Then whisk the egg yolk until white.

7. Mix both together to a crème Anglaise, then add the dark chocolate and milk together. Let it cool down.

8. In a mixing bowl, whip the cream till soft, add the chocolate mixture to get a mousse.

9. Spread the chocolate mousse on the biscuit and keep it refrigerated.

Stuffed Chicken

Constance Prince Maurice

Ingredients:

• 1 pc Whole chicken
• 20 g Onion
• 37 g unsalted butter
• 20 ml Orange juice
• 2 g Salt
• 2 g Orange zest
• 900g Chicken legs
• 7 g Marjoram
• 2 g Celery
• 4 g Fresh sage
• 2 g Thyme flower
• 1 g Star anise
• 2 g Breadcrumbs
• 6 g Black pepper powder

Preparation:

1. Slice the onions and sweat with half the butter.

2. Deglaze with the orange juice, season with salt and cook for a few minutes.

3. Remove from heat and add the orange zest.

4. Chop the chicken leg and add the thinly sliced fresh herbs. Then mix all the ingredients.

5. Stuff the whole chicken.

6. Roast in oven at 62°C, for 3 hours.

Crusty Foie Gras

Constance Tsarabanjina

Ingredients:

• 400 gr Fresh Foie Gras
• 1 Sweet potato
• 1 Egg
• 100 gr Flour
• Salt & Pepper
• Oïl
• 1 Pear
• 1 Carrot
• 1 Zucchini
• 100 gr Green beans
• 100 gr Butter
• Olive oïl
• Sugar
• Pink berries
• Honey
• Balsamic Vinaigrette

Preparation:

1. Foie gras

Clean the foie gras
Cut the foie gras, seasoned with salt and pepper.
Reserve to the refrigerator.

2. Pear

Peel and divide in half, remove the seeds.
Caramelise half of the pear in a saucepan, with butter, sugar, honey and balsamic vinegar.
Cook it in the oven for 10 minutes.

3. Cut the vegetables into strips. (peel carrots, zucchini, green been).
Add Salt and pepper, then pan fry the vegetables with olive oil.
Bread foie gras with flour, egg and sweet potato finely chopped
Deep fry the foie in oil.

4. Stuff the other half of the pear with the vegetable strips
Place it in the middle of the plate.
Place the foie gras above sautéed vegetables, decorate with caramel sauce and pink berries.

Love at first sight by Tyrie Philoe

Constance Ephelia

Ingredients:

Red Velvet Biscuit

• 260g Almond Paste
• 120ml Water
• 80g Whole eggs
• 150g Egg-yolk
• 260g Egg-white
• 100g Cream
• 80g Sugar
• 8g Baking Powder
• 120g Flour
• 20g Cocoa Powder
• 80g Melted Butter

Coconut cream with rum

• 2L Cream
• 4pcs Vanilla stick
• 520g Egg yolk
• 280g Sugar
• 90g Gelatin leaves
• 100g Rum

Strawberry Moose

• 100g Strawberry Puree
• 12g Egg yolk
• 20g Sugar
• 1g Gelatin leaves
• 100g Whipped cream

Granola 

• 1kg Oats
• 100g Peanuts
• 100g Cashew Nuts
• 100g Almond Flakes
• 100g Pumpkin seed,
• 100g Black seed
• 100g Sesame seed
• 100g Dry raisins
• 100g Dry apricot
• 200g Syrups/Honey
• 500g Maple syrup

Strawberry Bavarian Mousse Cake by Chef Mukesh Singh

Constance Halaveli

Ingredients:

• 250ml Milk
• 3 Egg Yolk
• 50g Sugar
• 250g Whipping Cream
• 10g Gelatin Powder
• 150g Strawberry Puree
• 50g Chopped Fresh Strawberry
• 50g Icing Sugar

By using the bain-marie technique, boil Milk, Egg Yolk, and Sugar until it turns into a custard-like thickness and set aside.

In a saucepan, bring to boil the strawberry puree and sugar, mixing it gradually.

While waiting for the strawberry puree to boil, soak the gelatin powder into a bowl of hot water and make it melt in the microwave oven for about 30 seconds.

Put the whipping cream in a mixing bowl then add the melted gelatin, strawberry puree mixture, chopped fresh strawberries and custard mixture.

Stir using a spatula until it turns into a mousse.

Place the mousse in a heart-shaped mould and refrigerate for at least 3 to 4 hours

Lemon Meringue heart by Chef Sylvain Rasambimanana

Ingredients:

Breton Shortbread

• 100g Flour 
• 75g Castor sugar
• 2 Egg Yolk
• 65g Almond powder
• 140g Butter

Meringue

• 100g Flour
• 180g Castor sugar

Lemon Cream

• 3dl Lemon juice
• 150g Castor sugar
• 4 Eggs yolks
• 2 Whole eggs
• 25g Maizena

Chocolate recipe With love by Chef Stephan Labastide

Ingredients:

Chocolate Ganache

• 100g Chocolate 
• 50g Cream

Praline Chocolate

• 70g Almonds
• 30g Caramel
• 15g Milk Chocolate

Heart shaped Chocolate

• 30g Chocolate
• 20g Butter
• 25g Sugar
• 1 Egg
• 5g Flour
• 3g Raspberry

Procedure:

Chocolate Ganache: Heat the cream in a small saucepan over medium heat. Bring just to a boil. Then immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.  Gently stir until smooth.

Praline Chocolate:Toast the almonds and then caramelized with sugar. Set aside to cool. Grind the almonds and add the chocolate milk. Pour in shaped mold.

Heart shaped Chocolate: Melt the chocolate and the butter. Add the sugar and egg.
Then add the flour and raspberry. Pour the mixture into a heart mold.
Bake for 15 minutes at 180c

Strawberry Tartare, Lime Confit and Safran Ice-cream by Chef Nicolas Durousseau

Constance Belle Mare Plage

Ingredients:

For the Icing:

• 110g milk
• 150g sugar
• 225g liquid cream
• 75g glucose
• 75g Sugar and 20g Potato starch sifted together
• 8g Gelatin
• 45g Water
• 2g Titanium oxide

Meringue:

• 100g Egg whites
• 36g Castor sugar
• 90g Icing sugar

Saffron ice cream:

• 1220g Milk
• 120g Butter
• 160g Egg yolks
• 260g Sugar
• 100g Milk powder
• 70g Glucose powder
• 4g Stabilizer
• 0,2g Sologne saffron

Lime Whipped Cream

• 200g liquid cream
• 20g sugar
• 1 lime
• 500g Mara Des Bois Strawberry

Creole Lobster Salad by Chef Hildy Sinon

Constance Lemuria

Ingredients:              

Procedures:

Lobster: Slow cook the lobster, cool and keep aside.

Pickled Pumpkin: Combine all in a pot and heat until salt and sugar have dissolved.
Cool and soak the pumpkin cubes for at least 24hours, till picked.

Pineapple Sauce: Slow cook the pineapple with sugar, red wine and pineapple juice. Cool and blend finely.

Pumpkin Dressing: Blend pickled pumpkin, extra virgin olive oil and passion fruit puree together to a thick consistency.
Slice chilli into julienne and dip them in ice water till use.

To plate, slice the lobster in roundels, with all the ingredients as in the picture above.

Butter Rolls

Constance Prince Maurice

Lemuria Green Detox Drink

Shrimp BIO in roulade, cristophine berlingot and coconut milk bisque

Cocoa Mocha De Almond by Chef Jabeen

Constance Halaveli

Ingredients: 

Procedures:

Almond Dacquoise: Sift icing sugar, rice flour & almond flour. Whip the egg white, sugar & albumen to meringue. 
Melt the chocolate to 40 - 45C & fold to meringue.
Fold the rest of the dry ingredients into meringue. Bake 170C for 10 - 12 minutes.

Cocoa Nib Crunch: Melt chocolate until 40 - 45C add oil and add the rest of all ingredients.
Place the mixture in a baking tray and freeze.

Almond Coffee Mouse: Semi-whip the cream (2) and place it in the fridge. Heat up cream (1) to 80C and add gelatin mass.
Pour it over the chocolate and coffee paste in a tall cup, and emulsify with the blender.
Cool down to 28-29C fold in the whipped cream.
Assemble the full cake using all the inserts.

Green Juice

Constance Halaveli

Island Queen cocktail

Preparation:

Add ice to the cocktail shaker.

Mix the ingredients and shake vigorously for approximately 15 to 20 seconds or until the condensation has formed on the outside of the cocktail shaker.

Pour the cocktail into a serving glass and add the garnish to the serving glass to complete your cocktail.

Pinacolada

Constance Halaveli

Preparation for the Classic Pinacolada:

Put all the ingredients in a blender and mix with crushed ice until smooth.

Pour into a Poco Grande glass.

Preparation for Pinacolada - Constance Halaveli Twist

For a beautiful array of coloured layers, white liquors go in first.

Pour White Rum, Coconut cream and Pineapple juice into the shaker, and shake well. Pour in the water goblet glass with the help of a bar spoon.

Pour in blue curacao coconut cream, pineapple juice and shake well. Pour in the water goblet glass with the help of a bar spoon.

Lastly, add the pomegranate juice and pineapple juice in the shaker, shake well and pour the mixture into the water goblet glass using the bar spoon still.

Garnish with red Cherry and Green Coconut leaves and a slice of grapefruit