A “Boatload” of Recipes from Our Cruise Partners

Cruises, Recipes

From time to time, we love to share recipes from the various cruise lines and resorts we offer travelers. Today, we’ve got a bonus edition of our recipe book, with a wide selection of fun concoctions you can make at home. We’ve got so many fun choices you just might need a large galley to make them all!

TEA & SCONES – REGENT SEVEN SEAS CRUISES

Why not combine two of our favorite onboard experiences into an activity you can do at home? Create your own luxurious Tea Time with these recipes from the Culinary Arts Kitchen on Regent Seven Seas Cruises.

PROPER AFTERNOON ENGLISH TEA

English 6 cup teapot
Boiling hot water
2 scant tablespoons loose leaf English Black tea 
Tea strainer
Pot of heated water (to dilute)
Lemon slices, Milk, Sugar for serving 
Tea cozy (optional)

Pour a small amount of boiling water in the teapot and swirl around (to heat teapot). Add loose tea to pot and fill with boiling water. Allow tea to steep for 3 minutes and pour, using strainer, into tea cups. Keep the pot of heated water on the side in the event the tea needs diluting. For proper English tea service, tea is poured first and then sugar is added. If lemon is desired, a slice is added. Never use milk and lemon together, as the milk will curdle. If adding milk, always add it after tea is poured because as the saying goes “to put milk in your tea before sugar is to cross the path of love.” Use both hands to pick up the tea cup and saucer. (No pinkies!) 

SWEET CREAM SCONES

¾ cup all-purpose flour 
1 tablespoon sugar 
1 teaspoon baking powder 
¼ teaspoon baking soda 
¼ teaspoon salt 
2 tablespoons unsalted butter, room temperature 
1 medium egg yolk 
2 to 4 tablespoons heavy cream

In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a small bowl, mix the softened butter and egg yolk. Make a well in the dry mixture and mix in the butter and egg yolk. Gradually add the cream, starting with 2 tablespoons, and continue to mix just until the dough comes together. Add cream as needed to achieve a craggy dough. Avoid a creamy, soft dough (like cookie dough). Do not overwork the dough. Transfer the dough to a lightly floured work surface. Gently form the dough into a ball, wrap in plastic wrap, and let the dough rest in the refrigerator for 30 minutes. Preheat the oven to 350°F. On a lightly floured work surface, roll out the dough to about 2 inches thick. Using a sharp knife or a baker’s cutter, cut the dough into preferred shapes. Bake the scones until slightly browned, about 10 minutes. Baking time may vary according to the size of the scones. 

VESPER MARTINI – SEABOURN

Looking for something a bit stronger than tea?

Seabourn Partner Mixologist Brian Van Flandern shares his recipe for the classic Vesper Martini to help you bring extraordinary home and savor fond memories of Seabourn Moments. Until our next cocktail together … Cheers!

VESPER MARTINI

Ingredients

  • ½ oz. Tanqueray Ten Gin
  • 1 oz. Ketel One Vodka
  • 1 ½ oz. Lillet Blanc

Add Tanqueray Ten Gin, Ketel One Vodka and Lillet Blanc into a mixing glass. Add large ice cubes and stir vigorously with a long stirring spoon, taste for balance and strain in a coupe glass using a julep strainer, garnish with a lemon twist and serve right away to preserve the best temperature.

FUN FACT: From Sean Connery to Daniel Craig, the Vesper Martini was the creation of James Bond 007. It first appeared in Ian Fleming’s “Casino Royale.”

JAPANESE FRIED CHICKEN – SEABOURN

Seabourn sent us so many good recipes it was hard to choose just one. So we are sharing two of our favorites.

One day soon you will be able to enjoy a gourmet meal on board at Earth & Ocean at the Patio. In the meantime, Chef Tony Egger has created a simplified recipe for a new dish for you to cook to help you bring extraordinary home.

The inspiration for this dish is from my trips to Japan and Thailand; where I ate a simple, very delicious Fried Chicken dish with my chef friends. I hope you will like it as much as I do.” — Chef Tony Egger

JAPANESE FRIED CHICKEN

Wilted Spinach, Blistered Tomatoes, Oven Roasted Shiitakes, Red Thai Curry Sauce, Jasmine Rice

Serves 2

INGREDIENTS YOU NEED

Chicken Breasts

  • 2 pieces skinless, boneless chicken breasts, cut into 6 large chunks
  • ½ cup / 60 grams all-purpose flour
  • 2 whole eggs, beaten
  • 1 cup / 120 grams panko breadcrumbs
  • 2 tablespoons shichimi togarashi (Japanese 7 x spice mix) – available online
  • Pinch coarse kosher salt
  • 2 cups / 500 ml vegetable oil for frying

Red Thai Curry Sauce

  • 1 tablespoon vegetable oil
  • 1 ½ tablespoons red Thai curry paste
  • 1 ½ cups / 350 ml coconut milk
  • 1 teaspoon fish sauce
  • ½ teaspoon palm sugar / or white sugar
  • 1 piece kaffir lime leaves (ideally fresh)

Wilted Spinach

  • 4 handful fresh baby spinach, washed and drained
  • 1 tablespoon sesame oil
  • pinch coarse kosher salt
  • pinch fresh ground black pepper

TO GARNISH THE DISH…

If you prefer not to garnish the dish simply leave out Steps 3 and 4 below.

Blistered Tomatoes

  • 1 handful cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • pinch coarse kosher salt
  • pinch fresh ground black pepper

Oven Roasted Shiitake Mushrooms

  • 1 tablespoon extra-virgin olive oil
  • pinch coarse kosher salt
  • pinch fresh ground black pepper

Jasmine Rice

  • 2 side bowls of cooked jasmine rice, or any other rice of your preference.

LET’S COOK IT

Step 1 – Preheat the Oven

  • Preheat oven to 425° Fahrenheit (F)/ 220° Celsius (C).

Step 2 – Make the Red Curry Sauce

  • Heat up the vegetable oil in a medium-size size skillet on medium heat.
  • Add red curry paste, sizzle for a few seconds, and then pour in coconut milk and bring to a boil.
  • Add kaffir lime leaves, fish sauce and a pinch of sugar, reduce and simmer for 3-4 minutes; and set aside

Tip – if you like it saltier, add more fish sauce; if you like it sweeter, add more sugar.

Step 3 – Make the Blistered Tomatoes

  • Wash the cherry tomatoes and dry with paper towel.
  • In a bowl, combine all ingredients and toss to coat.
  • Transfer the tomatoes to a baking sheet pan layered with aluminum foil.
  • Bake for 8-10 minutes, until the skin starts to blister on the tomatoes, remove from oven and set aside.

Step 4 – Oven Roast the Shiitake Mushrooms

  • Wash the mushrooms and then dry with paper towel.
  • Leave mushrooms whole, just trim the stems a little.
  • In a bowl combine all ingredients and toss to coat.
  • Transfer the mushrooms to a baking sheet pan layered with aluminum foil.
  • Bake in the preheated oven for 10-15 minutes, turning mushrooms once or twice.
  • Once done, remove from oven and set aside.

Step 5 – Prepare the Chicken

  • Season the chicken breast pieces with kosher salt.
  • Prepare three dishes:
    • one with the flour
    • one with the eggs
    • one with the panko breadcrumbs combined with the shichimi togarashi
  • One by one, dredge each chicken piece in the flour, then the egg wash, then the panko-spice mix, then set aside.

Step 6 – Fry the Chicken

  • In a large skillet, heat about a 1/4 inch (1 cm) of vegetable oil on medium heat.
  • Fry the chicken pieces in batches for about 3 minutes per side or until they are cooked through and crisp on the outside. (The internal temperature should reach 165 degrees F / 74 degrees C.)
  • Transfer the finished chicken pieces on paper towels to drain

Step 7 – Cook the Spinach

  • Heat a large skillet over high heat until hot
  • Add the sesame oil and the spinach and toss quickly with oil to coat.
  • When spinach is just wilted, about 2 minutes, remove from heat and season with salt and fresh pepper.
  • Discard any excess liquid from the spinach and set aside.

Step 8 – Plate the dish

  • Arrange the spinach on the serving plate.
  • Place the fried chicken onto the spinach.
  • Spoon red curry sauce around the spinach.
  • Arrange the blistered tomatoes and shiitake mushrooms onto the plate
  • Garnish with some fried sage or fried basil. Enjoy
  • Serve with jasmine rice on the side.

SWEET MALVA PUDDING – AMAWATERWAYS

Many say that Nelson Mandela adored malva pudding and we hope you do too. This traditional South African delicacy forever remains a local favorite as one bite of this pudding summons fond memories from childhood for many in the region. When sailing on one of the AmaWaterways Africa Safari and Wildlife cruises, their expert chefs prepare this scrumptious treat on board. Taste every tidbit of joy when making this South African classic.

Ingredients
For the pudding:

  • ¾ cup sugar (180g)
  • 2 large eggs
  • 1 tablespoon apricot jam
  • 1 ¼ cups all-purpose flour (150g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 generous tablespoon butter
  • 1 teaspoon vinegar
  • 1/3 cup milk 

For the sauce:

  • ¾ cup fresh cream (200ml)
  • A scant ½ cup butter (100g)
  • ½ to ¾ cup sugar (90-150g)
  • 1/3 cup hot water (90ml)
  • 2 teaspoon vanilla extract

Serving suggestion: Serve with custard or ice cream.

Preparation

Cooking time: 1 hour and 10 minutes

Preheat oven to 350°F. Grease a small oven dish (7 x 7 x 1 ½ inch Pyrex dish). Beat or whip the sugar and eggs, until thick and lemon coloured. Then, add the jam and mix through. Melt the butter (don’t boil) and add the butter and vinegar to the wet mixture. Sieve, or simply mix together the flour, soda and salt. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well. Pour into the oven dish and bake until pudding is brown and well-risen. Depending on your oven and oven dish, this will be between 30 – 45 minutes. In a pot, melt together the ingredients for the sauce, and stir well. Pour it over the pudding as soon as it comes out of the oven. Leave to stand awhile before serving. Serve warm. Due to its rich flavour, it doesn’t really need any enhancements, but if you’d like, serve with custard, cream or ice-cream. Enjoy!