Cruise Recipes

Some more exquisite recipes for you all to enjoy making and tasting for you and your near and dear ones.

Classic French Baguette

Ingredients:
7.5 cups of all purpose flour
3 cups of cold water
1/4lb fresh yeast
1 tbsp salt
1 tbsp sugar
1 1/2 tbsp olive oil
egg wash (equal mix of egg white and water)



Putting it Together:
mix everything except the flour first and then knead the flour. Cut in portions, roll and rest, covered with dark plastic, in the fridge.

The Secret:
the dough should rest for a minimum of three days

Baking:
after three days, stretch the dough, brush with egg wash, make some cuts on top for design, and bake at 325F for about 20 minutes. After baking, rest the bread for a minimum of one hour.

Chicken Marbella

Ingredients:

8-12 chicken pieces, thighs, drumsticks and split breasts
4 cups red wine
7 tablespoons olive oil, divided
1 cup sliced red onion
2 teaspoons minced fresh thyme
Coarse salt, to taste
Black pepper, to taste
2 cups small whole white mushrooms
2 tablespoons flour
1 ½ cups large pitted prunes
1 ½ cups stuffed green olives

Putting it all together :

Combine the red wine, 4 tablespoons of the olive oil, red onion and thyme in a large non-reactive bowl. Marinate the chicken overnight or for at least 4 hours in the refrigerator. Remove the chicken from the marinade. Strain the marinade and set aside, discarding the solids.

Pat the chicken dry and sprinkle on all sides with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a large, deep skillet. Sauté the mushrooms in the hot oil until browned. Remove the mushrooms, leaving behind any oil.

Sear the chicken in the skillet until browned on all sides. Remove the chicken from the pan, leaving behind any oil and drippings.

Whisk the flour into the drippings and cook 2 to 3 minutes. Whisk the strained marinade into the flour. Bring to a boil and add the chicken, mushrooms, prunes, and olives. Simmer for 20 minutes, or until chicken is cooked through. Remove the chicken to a serving platter and keep warm. Continue to simmer the sauce until it has thickened to a gravy-like consistency. Serve over rice, polenta or egg noodles.

Chicken Kiev

4 chicken breasts
2 cups flour
4 eggs beaten
2 cups breadcrumbs

Filling

1/2 cup butter
1/2 cup fresh chopped parsley
2 tablespoons chopped garlic

Mix all the ingredients for the filling and refrigerate overnight.

On the thickest part of the breast, the skin up, cut a pocket in the breast about one inch wide by about two inches deep. Fill the hole with the butter mixture, about two tablespoons. Put the flour, egg and breadcrumbs into separate containers so that you can bread the chicken in them, flour first, egg second and breadcrumbs last.

Deep fry the breaded chicken until brown and then bake at 350 degrees until the internal temperature is 165 degrees.

Grilled Lobster Asian Style

2 big river prawns or lobster
1 tablespoon soya sauce
1 tablespoon oyster sauce
3 clove of garlic (chopped)
½ tablespoon chili oil
½ tablespoon coriander (chopped)
½ tablespoon basil leaf (chopped)
A pinch of salt
1 teaspoon chicken powder
½ tablespoon sugar

Method
Cut lobster at the back side from head to tail and devine
Put all ingredient in a bowl Mix well, season to taste
Marinate lobster with the sauce and grilled until golden
Bake lobster in oven about 15 minutes. Serve with steamed rice

Pan fried Sea Bass Fillet

Ingredients

Bouillon
1x1-1.2 kg sea bass
Sea salt
Peppercorn, crushed
Olive oil

Barigoule-style Vegetables
200g broccoli
1 small zucchini
1 artichoke or 2 baby artichokes
1/2 red bell pepper
8 small onions
50ml olive oil
4 garlic cloves, peeled
Salt, sugar, pepper
200ml light fish stock
1 sprig basil freshly chopped

Sauce:
100ml water
3 star anise
50ml cream
Juice of 2 lemons
50ml olive oil

Herb Salad:
Parsley
Dill
Chervil
Balsamic vinegar
Peanut oil
Salt

Preparation
1. Prepare the fillets of fish, remove the pin bones and keep refrigerated.
2. Prepare the vegetables: Cut the zucchini, the artichokes, the bell pepper and onion into rectangles. Trim the broccoli into florets. SautŽ the vegetables in olive oil, add the garlic cloves, cover for a few minutes, and add the fish stock and the basil at the last minute.
3. Prepare the sauce: Boil the water with the star anise, strain onto the cream, and then add the lemon juice and olive oil. Pour into a blender and mix. Keep warm.
4. Mix and season the herb salad.
5. At the last minute, pan fry the fillets skin side down in a non-stick pan, until just cooked.
6. To serve, place the vegetables in the centre of the plate with the fish on top, salad to one side and drizzle the sauce around.