Diamonds Recipes

Diamonds Recipes

Every month, we will publish one of our chefs' specialties so that you can cook them back at home in order to start dreaming about your future vacation or to remind you of the one you just ended.

Pan seared red snapper with sautéed spinach and tomato chutney - Diamonds Star of the East -

Ingredients for 4 pax

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  • Red snapper 4 pcs (180 g each)
  • Spinaches 200g
  • Chopped fresh tomatoes 100g
  • Chopped ginger 50g
  • Chopped garlic 30g
  • Caper berries 20g
  • Sundried tomatoes 20g
  • Chopped onions 20g
  • Red wine vinegar 50ml
  • Paprika powder 10g
  • Sugar 20g
  • Mixed herbs for garnish        
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Method

Marinate the snapper with salt and pepper, then sear in a nonstick pan until cooked

Blanch spinach in a hot boiling water for a min. sautéed with well seasoned garlic.

For tomato chutney

Put tomato, ginger, garlic, red wine vinegar, sugar, onions and paprika powder in a cooking pot and start cooking until the tomato is well cooked.

Plating

Put the sautéed spinaches in the plate's center. Place snapper on top with tomato chutney. Garnish with mixed herbs. 

Mozambican Piri piri Seafood Platter – Diamonds Mequfi Beach -

Mozambican Piri Piri Seafood Platter

Ingredients for 2 persons

  • 8 tablespoons extra-virgin olive oil, divided
  • 1/4 - cup minced shallots
  • 2 tablespoons minced fresh Italian parsley
  • 1/2 - teaspoon finely grated lemon peel
  • 40G - Carrot stick blanched
  • 40g – Green beans
  •  large frozen uncooked lobster tails, thawed, cut lengthwise in half
  • 2- Uncooked jumbo shrimp, peeled, deveined, butterflied
  • 120 g - fish fillet (catch of the day)
  • 120 g- cooked octopus
  • 80 g - cleaned squids
  • 2 pounds - cooked large crab legs,
  • 3 - tablespoons water
  • Salt and pepper for seasoning
  • Lemon wedges
  • Fresh Italian parsley sprigs

Preparation

Preheat oven to Brush 2 large roasting pans with 1 tablespoon olive oil each, mix shallots, lemon peel in small bowl.

Arrange lobster tails, in 1 roasting pan; brush with olive oil. Sprinkle with salt and pepper, about 15 minutes. Meanwhile, combine shrimp, fish fillet, octopus, calamari with olive oil, shallot mixture in bowl; sprinkle with salt and pepper and toss gently to coat.

Prepared roasting transfer lobster to large platter; cover with foil, arrange crab legs in lobster roasting pan; drizzle with remaining olive oil, then drizzle with 3 tablespoons water.

Roast just until heated through, about 5 minutes.

Prepared Sautéed vegetable with olive oil, shallots and seasoning.

Plating

Arrange sautéed vegetable, shrimp, fish fillet, octopus, squids, and crab legs on platter with lobster.

Garnish with lemon wedges and serve with basil relish.

Chicken Maldivian Style - Diamonds Athuruga -

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Ingredients for 2 persons:

  • Chicken = 600 Grm
  • Tomato Paste = 500 Grm
  • Turmeric Powder = ½ Spoon
  • Curry Powder = 1 Spoon
  • Chilli Powder = 1 Spoon
  • Cinnamon Stick = 1
  • Curry Leaves = 10 Pices
  • Green Chilli = 2 Pices
  • Garlic = 2 Grm
  • Onion = 2 Grm
  • Corn Oil = 5 Ml
  • Salt = As Your Taste

Preparation

First clean the chicken and cut the chicken breast and legs.

Blend all of the ingredents with corn oil for spicy until it becomes red or paste.

Then apply the paste with chicken and season it for 20 minutes.

Finally put the cicken in oven for 30 minutes with a temperature of 150°c.

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