I will drop the recipes into the blog for our reference and those who are interested.
Jen our host and Chef Thomas our new best friend as we have been turning up to all the paid and unpaid cooking classes and seminars plus going to the speciality dinners on board to experience as many different culinary events.
Last night was the private Cabana Dinners and we got a seat but more on that later.
Tomorrow we will do a tour through the kitchens. Chef Thomas has also been helpful in reinstating Sandy with a bottle of fish sauce, remember the one that Australian customs confiscated.
We did tried to find some in Roma but to date no luck so now when we are back in Italy we will be able to cook for some Italians over the next month after the cruise and when we hit the road for our 40 days culinary adventures.
OVEN ROASTED HALIBUT ( firm white fish ) WITH GREEK OLIVE & CAPER SAUCE
3 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, finely minced
5 very ripe tomatoes, coarsely chopped ( about 4 1/2 cups )
2 tablespoons minced parsley
2 teaspoons dried oregano, or 1 tablespoon fresh minced
1 cup dry red wine
1 8 ounce can tomato sauce ( sorry it's an American ship )
1 6 ounce jar sun dried tomatoes, drained and sliced
1/4 teaspoon ground cinnamon
Pinch ground allspice
3 tablespoons capers
Salt & fresh black pepper to taste
Feta cheese to garnish
FOR THE SAUCE
Heat a large skillet add the olive oil, sauté the onion & garlic until translucent
Add tomatoes, parsley & oregano. Simmer, covered until soft 25 mins
Add wine, tom sauce, sun dried toms,cinnamon & allspice
Simmer uncovered 20 more mins
Add the olives & capers and heat through
Taste and adjust seasoning with salt & pepper
Sauce will keep several days in the refrigerator
FOR THE FISH
Place on a layer of oiled baking sheet top with the Greek sauce, roost in a 400 deg oven for app 15 mins
Garnish with the feta
And it was scrum
To go with the fish we also made a
GREEK ORZO ( rice sized pasta ) & SHRIMP SALAD WITH MUSTARD DILL VINAIGRETTE
3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise & sliced
3 green onions, thinly sliced
1 pint grape tomatoes, quartered
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus some for brushing the shrimps
Salt & fresh black pepper to taste
3/4 pounds feta, crumbled
16 medium shrimps, peeled & de-veined
Combine orzo, cue, green onions, toms in large bowl
Place dill & mustard in a blender till smooth
With motor running add olive oil until emulsified
Hint 1 part vinegar to 3 pats oil make a perfect combo
Pour over orzo mixture, stir to combine, gently fold in feta
Heat grill brush shrimps with oil season salt & pepper app 2 mins per side
Arrange with salad and garnish with dill
Something sweet and fresh to finish of with
HONEY RICOTTA PARFAIT WITH FRESH BERRIES serves 8
3 cups whole-milk ricotta cheese
8 ounces mascarpone, room temp
4 tablespoons sugar
1/3 cup honey
3/4 teaspoon vanilla extract or 1 fresh bean
Zest from 1 orange
5 cups mixed fresh berries,
2 teaspoons lemon juice
Oranges slices to garnish
OK blend ricotta & mascarpone, 1/2 the sugar, honey, vanilla in a food processor
until smooth
Transfer to a bowl and stir in orange zest
Cover and refrigerate until mixture sets slightly app 2 hours
You can make to this point a day ahead if kept refrigerated
Stir well before using
Combine berries, lemon juice and remaining sugar in a large bowl and toss to coat
Let stand 30 mins at room temperature
Layer ricotta mixture and berries in a parfait or wine glass
Garnish with some fresh berries and orange
All was a great combo for lunch or a dinner and we paired it with a local Sauv Blonc wine. We sat back and enjoyed it for lunch with a view of the ocean whipping by as we travelled from Greek Island to Island.
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