22 September 2020

Mauritius to taste: recipes for a good mood

New, delicious suggestions for those who love to try their hand at tropical tastes and experiments in the kitchen

From land-sea dishes, to fish dishes, to fresh cocktails and vegan options: there is no shortage of alternatives in Mauritian cuisine, which combines its heterogeneous traditions with the most varied tastes with flair. The resorts' chefs are masters at creating cheerful and colourful dishes that reproduce the lively and irresistible atmosphere that characterises Mauritius in a culinary version.

If the nostalgia for the colors and harmony of the island or the curiosity to discover them are too strong, a temporary but quick expedient is to treat yourself to a home made Mauritian style dinner, following the suggestions of some resorts, which have decided to reveal a selection of their recipes.

The Residence Mauritius offers a must-have dish for spice lovers: chicken and prawns curry. Chef Nallan Seeven, who works at the Château Mon Désir Fine Dining restaurant at Maritim Resort & Spa Mauritius, reveals the recipe for smoked marlin and salmon rolls with cucumbers, roasted heart of palm, citrus medley and squid ink sauce. Salt of Palmar tells you how to prepare delicious Vegan Tacos. To drink, Foggiatini, a vodka-based cocktail flavored with rosemary and citrus fruits, as Le Méridien Ile Maurice explains.

CHICKEN AND PRAWNS CURRY

INGREDIENTS	EXECUTION OF THE RECIPE
2 teaspoons vegetable oil 1 large golden onion , chopped 2 garlic cloves, finely chopped 1⁄2 teaspoon finely grated fresh ginger 1 teaspoon of cumin seeds 1 teaspoon coriander stalk, finely chopped 30g - 60g curry powder 10 fresh curry leaves 500g of chicken thigh strips 250g of prawns (cleaned) 1 x 400g pack diced tomatoes 400ml water Black lentil fricassee and tomato salad, to be served as a side dish.	Heat the oil over medium heat in a frying pan. Cook onion, garlic, ginger and cumin seeds, stirring frequently, for 4 minutes or until the ingredients become soft and aromatic. Add the coriander stalk and cook for 1 minute. Add curry powder andcurry powders. Cook, stirring for 1 minute or until aromatic. Add the chicken and shrimp and cook, stirring, for 2 minutes or until lightly browned. Mix with the tomato and water. Reduce the temperature to medium-low. Simmer for 25 minutes or until chicken and shrimp are tender. Season with salt. Serve with rice or farata and lentils in fricassee.

INGREDIENTS

EXECUTION OF THE RECIPE

2 teaspoons vegetable oil

1 large golden onion , chopped

2 garlic cloves, finely chopped

1⁄2 teaspoon finely grated fresh ginger
1 teaspoon of cumin seeds

1 teaspoon coriander stalk, finely chopped

30g - 60g curry powder

10 fresh curry leaves

500g of chicken thigh strips

250g of prawns (cleaned)

1 x 400g pack diced tomatoes

400ml water

Black lentil fricassee and tomato salad, to be served as a side dish.

Heat the oil over medium heat in a frying pan. Cook onion, garlic, ginger and cumin seeds,

stirring frequently, for 4 minutes or until the ingredients become soft and aromatic.

Add the coriander stalk and cook for 1 minute. Add curry powder andcurry powders. Cook, stirring for 1 minute or until aromatic.

Add the chicken and shrimp and cook, stirring, for 2 minutes or until lightly browned. Mix with the tomato and water.

Reduce the temperature to medium-low. Simmer for 25 minutes or until chicken and shrimp are tender. Season with salt. Serve with rice or farata and lentils in fricassee.

SMOKED MARLIN AND SALMON ROLLS

INGREDIENTS	EXECUTION OF THE RECIPE
40g smoked marlin 40g smoked salmon 5ml olive oil 1 grated lime zest 100g of pineapple 2g of Tabasco 3g spring onions 3g soy sauce 30g green cucumber 20g heart of palm 10g of orange 10g grapefruit 2g dill 2g of clotted cream 1g of squid ink 10g watercress salad 3g mustard 2g lemon juice 15g of tomato 2g capers 1g of anchovies salt and pepper.	Dice the marlin and smoked salmon and place them in a small bowl. Mix with chopped spring onion, grated lime zest, tabasco, olive oil, soy sauce, dill, lemon juice, mustard, salt and pepper. Cut the pineapple into sticks and also the grilled heart of palm . Prepare a thin slice of cucumber and roll it with the salmon and marlin mixture, leave to cool in the refrigerator. To prepare the squid ink sauce, add the anchovy, capers, tomatosauce or let it cook for 10 minutes and stir. Cut small slices of orange and grapefruit to decorate the dish, adding a little clotted cream over the salmon with a watercress salad leaf.

INGREDIENTS

EXECUTION OF THE RECIPE

40g smoked marlin

40g smoked salmon

5ml olive oil

1 grated lime zest

100g of pineapple

2g of Tabasco

3g spring onions

3g soy sauce

30g green cucumber

20g heart of palm

10g of orange

10g grapefruit

2g dill

2g of clotted cream

1g of squid ink

10g watercress salad

3g mustard

2g lemon juice

15g of tomato

2g capers

1g of anchovies

salt and pepper.

Dice the marlin and smoked salmon and place them in a small bowl.

Mix with chopped spring onion, grated lime zest, tabasco, olive oil, soy sauce, dill, lemon juice, mustard, salt and pepper.

Cut the pineapple into sticks and also the grilled heart of palm .

Prepare a thin slice of cucumber and roll it with the salmon and marlin mixture, leave to cool in the refrigerator.

To prepare the squid ink sauce, add the anchovy, capers, tomatosauce or let it cook for 10 minutes and stir.

Cut small slices of orange and grapefruit to decorate the dish, adding a little clotted cream over the salmon with a watercress salad leaf.

FOGGIATINI COCKTAIL

INGREDIENTS	EXECUTION OF THE RECIPE
5cl Rosemary flavored vodka 4cl grapefruit juice 2cl lemon juice 1cl Syrup 1:1 (Symple syrup).	Pour the ingredients into a shaker filled with ice. Shake and pour into the smoked martini glass Decorate with grapefruit zest.

VEGAN TACOS

INGREDIENTS	EXECUTION OF THE RECIPE
2 teaspoons vegetable oil 1 large golden onion , chopped 2 garlic cloves, finely chopped 1⁄2 teaspoon finely grated fresh ginger 3 vegan tacos shells 45ml cashew and coriander cream 60g of "meat" for tacos 30g avocado sauce 3g of fresh coriander leaves.	Half the tacos shells and fill with cashew and coriander cream Add the taco "meat" and then the avocado sauce Sprinkle with fresh coriander leaves.

For more information about Mauritius, please visit: www.tourism-mauritius.mu/it.

By Nicolò Villa, Avion Tourism Magazine

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