0 comments on “Recipe: Caribbean Macadamia-Crusted Fish with Banana Chutney”

Recipe: Caribbean Macadamia-Crusted Fish with Banana Chutney

By Executive Chef & Director of Culinary Enrichment Kathryn Kelly

There is something magical about the turquoise waters of the tropics and the luscious, abundant ingredients that suggest casual, soulful food. That’s the inspiration behind our culinary classes during the Caribbean season. The tropical fish, herbs, fruits, and spices in the Caribbean are the perfect combination to create seasonal, sustainable farm-to-table cuisine. And there’s nothing like the fresh, distinct and complex cuisine of the tropics for summer gatherings and balmy evenings on the patio. I hope you enjoy this deliciously aromatic Caribbean-style fish!

SERVES 4

CHUTNEY
2 ripe bananas
½ cup sultana raisins, plumped in 1 tablespoon hot water
2 tablespoons fresh lime juice
Pinch of allspice

SAUCE
1 cup heavy coconut cream
1 to 2 teaspoons red curry paste

FISH
2 cups pulverized macadamia nuts
½ cup panko breadcrumbs
½ cup unsweetened coconut flakes
1 cup rice flour
2 egg whites, beaten
4 (6-ounce) fish fillets (such as snapper, grouper, cod or halibut), room temperature
Clarified butter or peanut oil, for frying

MAKE THE CHUTNEY
In a medium bowl, mash the bananas until smooth. Stir in the raisins, lime juice and allspice. Cover and reserve.

PREPARE THE SAUCE
In a small saucepan over medium heat, whisk together the coconut cream and red curry paste, adjusting the curry to taste. Warm through and then remove from the heat.

PAN FRY THE FISH
Prepare a sheet pan with an elevated wire rack. In a small bowl, combine the macadamia nuts, breadcrumbs and coconut flakes and mix well. Set up a breading station with 3 shallow bowls – one each for the flour, egg and nut mix. Pat the fish fillets dry and dip each in flour, then egg and then nut mix, fully coating them. Place on the prepared pan and let rest for 10 to 30 minutes.

In a large sauté pan over medium-high heat, add enough butter or oil to reach half the height of the fish. Heat the fat until a breadcrumb sizzles when added to the pan. Using tongs, carefully place each fillet in the pan and cook, turning once, until golden brown on both sides. Transfer onto paper towels to drain.

TO SERVE
Divide the chutney between 4 plates. Top each with a fish fillet and serve the red curry sauce on the side.

0 comments on “Recipe: Tom Kha Gai (Thai Chicken Coconut Soup)
 

Recipe: Tom Kha Gai (Thai Chicken Coconut Soup)
 

Tom Kha Gai Soup

This quintessential Thai chicken coconut soup is a deliciously aromatic accompaniment to any meal with an Asian flair or a complete meal on its own. This soup is served in Red Ginger, our Asian restaurant on board, and you can learn this recipe and other Thai, Vietnamese and Japanese favorites from this restaurant during our “Most Requested Red Ginger” class at The Culinary Center on Marina and Riviera.

According to Chef Kathryn Kelly, Executive Chef & Director of Culinary Enrichment, Thai cuisine is best characterized as complex, balanced, fresh and spicy – and this classic chicken and coconut soup brings that description to life with fresh lemongrass, lime juice, coconut milk, Thai chilies and galangal – which is also known as Thai ginger and is in the ginger family, but the flavor is markedly more citrusy and earthy.

Tom Khai Gai Soup

Thai Chicken Coconut Soup (Tom Kha Gai)

Serves 6

16 cups low-sodium chicken stock
3 stalks lemongrass, mashed
1 cup coarsely chopped galangal
8 kaffir lime leaves
2 Thai chilies
6 boneless chicken breasts
1 cup coconut milk
1 teaspoon fish sauce
2 cups straw mushroom pieces
18 cherry tomatoes, halved
Juice of 3 to 5 limes
18 cilantro leaves

In a large stockpot over medium heat, combine the chicken stock, lemongrass, galangal, lime leaves and chilies and simmer until the stock reduces by half, about 1½ to 2 hours. Decrease the heat to low, add the chicken and poach to an internal temperature of 165°F/74°C. Remove the chicken, let cool and shred. Strain the stock through a fine mesh strainer lined with cheesecloth.

Return the stock to the stockpot over medium heat, reheat the stock and add the coconut milk and fish sauce. Divide the shredded chicken, mushroom pieces and cherry tomatoes among 6 bowls. Just before serving, stir the lime juice into the stock, adjusting the amount to taste. Divide the stock among the bowls, garnish each with cilantro leaves and enjoy!

0 comments on “A Chef’s Guide: Mapping Culinary Greece
 

A Chef’s Guide: Mapping Culinary Greece
 

Olives_from_Crete

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

Lindos Bay, Rhodes, Greece

 

Over the years, I have had the opportunity to explore many places in Greece, meet the locals and be invited into their homes and restaurants to share a meal. When most think of Greek food, they immediately think of gyros and spinach pies – both of which are delicious – but there’s so much more to the cuisine of this country, which is one of the most diverse and ancient in the world.

In Greece, it’s difficult to separate cuisine from lifestyle, which is why traveling here is a must for anyone who considers themselves a culinary explorer. Below, I share a glimpse of what makes the various island regions so distinctive and special.

THE DODECANESE | Considered the heart of Greece’s gastronomic history, these islands are home to a traditional cuisine that reflects the meeting of cultures that occurred here long ago. The proximity of the islands to Constantinople and Spice Road means the cuisine has been influenced by the Levant, so the dishes feature a rich variety of spices and worldly influences. You’ll taste notes of coriander, allspice, anise and cinnamon in everything from meat dishes and bread to tarts and cookies on islands such as Patmos and Rhodes.

Baklava

 

Dish not to miss: Baklava

IONION ISLANDS | Due to the strategic seafaring location of these islands, they have been occupied by the Romans, Venetians and Sicilians over the centuries, so you’ll notice a strong Italian influence on these decidedly Greek islands. One of our guests’ favorite dishes from Corfu is pastitsio, a baked pasta covered with ragù and béchamel sauce.

Dish not to miss: Sofrito, a typical Corfiot dish of beef or veal cooked in a garlic wine sauce

THE CYCLADES | Here the elements have clearly influenced what will grow. For example, Santorini is in the crater of a volcano so the soil has a very high mineral concentration. Likewise, the island not only produces some of the best wines, they also grow delicious tomatoes. Cycladic islands such as Mykonos are also famed for their sausages and preserved meats, along with capers and sundried tomatoes.

Dish not to miss: Tomatokeftedes, or tomato fritters

THE PELOPONNESE | In these lands, olives and citrus are in great abundance and the landscape is dotted with vegetable gardens and orchards. Locals often add oranges to their sausage and lemons to their tomato stew. The fresh grilled fish with lemon and herbs that you’ll find at neighborhood restaurants and taverns in destinations such as Gythion and Monemvasia is divine.

Dish not to miss: The catch of the day

CRETE | As the southernmost island, Crete is the birthplace of the Mediterranean diet and is a true culinary mecca. To this day, the island has maintained a very traditional cuisine. In fact, one of the most typical foods, paximadia, or barley rusks, was once kept in shepherds’ pockets for long mountain journeys with their sheep and then later dipped in water and eaten with feta.

Dakos – Barley rusks topped w/ tomatoes, oregano, and olives.

 

Dish not to miss: Dakos, which are rusks topped with fresh tomatoes, local oregano and olives

The best way to get a behind-the-scenes look at the culinary traditions of these famed islands? With one of our Culinary Discovery Tours™, of course. I hope to see you at the markets this summer!

0 comments on “Q&A with Claudine Pépin
 

Q&A with Claudine Pépin
 

&nbsp

As proud godmother of Sirena, Claudine Pépin takes great pleasure in hosting her Signature Sailing every year. This year’s 10-day journey from Rome to Venice aboard Sirena explores several Italian gems in the Mediterranean as well as sought-after destinations lining the Adriatic Sea. With this sailing just around the corner in July, we caught up with her to find out what she’s most excited about, her favorites aboard Sirena and more.

What are you looking forward to most during your Signature Sailing this summer?
I’m truly looking forward to meeting first-time Oceania Cruises guests – they are so happy and always have a great time. I’m also looking forward to seeing guests that I’ve sailed with several times. I feel like it’s a reunion every trip; I have a growing Oceania Cruises family! In addition, every itinerary and every port offers a new treasure – we never get tired of the adventures.

Do you have any “Signature Sailing traditions” that you’ve started with your husband or daughter?
After we unpack quickly, we always have a bite at Terrace Café. We love to see the crew, many of whom we now know, and all the new folks we’ll meet. Rollie, Shorey and I love to be out on the deck as we sail away from the first port. We always take lots of pictures together and send them to all our friends.

What is your favorite culinary experience on Sirena?
That is an impossible question. I look forward to every meal and I also look forward to breakfast in my stateroom while looking outside at the beauty of the port of call we might be visiting or the ocean. I look forward to veal chop at Tuscan Steak, Chilean sea bass at Red Ginger, The Bistro in The Grand Dining Room for lunch and the Dover sole at The Grand Dining Room for dinner. I love Terrace Café for any meal – you’ll often find me on the back veranda there!

What insider Sirena tip would you share with guests?
Baristas, the coffee bar outside The Grand Dining Room, is a great way to start the day or any time you need to recharge.

Tell us about some of the explorations you’re looking forward to having in the Mediterranean.
Where to begin? In Rome before the cruise, we’re going to see the Vatican and Sistine Chapel, the Colosseum and then the Jewish Quarter – and oh, of course we’ll visit a few trattorias in between. In Amalfi, I’m excited to dine at one of the cliffside restaurants with views of the deep blue harbor and in Taormina, we all can’t wait for the pasta! While in Malta, we’re planning to visit the island of Gozo so we can go to one of the most beautiful beaches in all of the Mediterranean. And then we haven’t been to several of the ports along the Adriatic before, such as Durres and Kotor, so we’re very much looking forward to discovering them.

Can you give us a sneak preview of what might be involved in your cooking demo?
The recipes are designed to be easy for the home cook, and to pay homage to the local fare. (Hint: the Veneto is famous for potato gnocchi.)

For you, what is the quintessential end to a night on board?
A glass of Champagne and a little dancing in Horizons.

Claudine looks forward to meeting many of you who will be joining her on her Signature Sailing this July –see you on board Sirena!

1 comment on “New Innovative Gourmet Menus at The Grand Dining Room”

New Innovative Gourmet Menus at The Grand Dining Room

Grand Dining Room

While The Grand Dining Room has become known for its exquisite European-inspired culinary creations, we’re thrilled to unveil a sweeping re-inspiration of our dinner menus, which now offer you the ultimate fine dining experience at sea. The menus feature an incredible spectrum of world flavors as well as an all-new Executive Chef’s Food & Wine Pairing, available every evening and featuring the chef’s selection of exquisite dishes specifically curated for their complementary and contrasting flavors. Another highlight of the menus is the new “Global Cuisine” tasting menu each evening – these are bolder and more adventurous ethnic dishes – perfect for the traveler with a spirit for spice.

The Ultimate in Dining Choice, Flexibility, and Customization at Sea
Each evening in the Grand Dining Room, you will be treated to more than two dozen dishes to choose from – six appetizers, three soups, four salads, nine main courses, and nine side dishes. Every menu incorporates our acclaimed and imaginative vegetarian dishes along with our Canyon Ranch Balanced Selections that follow their mantra for indulgent, yet healthy living. All in all, the menus offer you more than 800 dishes.

Hundreds of New Dishes Accompany Time-Honored Favorites
Whether you are sailing for the first time with Oceania Cruises or the 50th, you will delight at the diversity of selections with fresh and bold flavors, in addition to classic dishes that have been favorites ashore and at sea, for years or decades. Scintillating new additions such as herb-crusted cornish hen diavolo, Palermo-style grilled swordfish, smoked ricotta risotto, and Paul Bocuse’s Alaskan halibut Viennoise, accompany time-honored favorites such as Jacques Pepin’s quartet of beef bourguignon, salmon supreme, steak frites and herb-crusted rotisserie chicken. Other classics being reprised include involtini di melanzane alla parmigiana, traditional coq au vin, golden-friend wiener schnitzel, and dover sole meuniere.

Perfect Pairings for a Perfect Evening
Of course, if you’re looking for a more adventurous dining experience, a special evening, or just something with a healthy bend, you will want to experience one of our three new tasting menus. Reflecting our globe-trotting adventures, the new menus feature a Global Cuisine tasting every evening that focuses on a particular region, specific country, or particular cooking style – Asia, France, Cuba, India, United States, Spain, Thailand, Morocco, Polynesian, Greek, South America and Japan. If you’re seeking a healthy-living choice, Balanced Selection offers four courses of mouth-watering lighter options. The Food & Wine Pairing menu invites you to try four courses selected by our master chefs, each expertly paired with a different wine selected by our head sommelier, presenting a perfectly-paired gourmet tasting menu each evening.

These new menus are currently available onboard Riviera and will be introduced aboard Sirena in May, Insignia in June, Nautica and Marina in July, and Regatta in August. We look forward to welcoming you to The Grand Dining Room for a gourmet dining experience to remember!