Oceania Cruise Line Recipes

Oceania Cruise Line Recipes

This post is dedicated to some of my favorite Ocean Cruise Line Recipes. I have cruised over 32 times, and when it comes to food, Oceania Cruise Line has been our best experience by far.  From lunch poolside at Waves Grill (my daily lunch was the Surf & Turf which was grilled lobster tail service over thinly sliced black angus filet mignon with a side of truffle fries,)  onboard the Oceania Riviera cruise ship or the Oceania Marina cruise ship, to dinners in the main dining room, as well as all of the specialty restaurants was amazing!  If I had to choose my favorite, it would have to be Jaques.  Oceania has trademarked the term “The Finest Cuisine at Sea.”  I should also mention that if you have the time, sign up for the cooking classes in the Culinary Center, where you can learn first hand to make some of these Oceania cruise line recipes.

Oceania Cruise Line Recipes:  Australian Fresh Fruit Pavlova

Inspired by the Russian ballerina Anna Pavlova, this exquisite dessert has long been claimed by Australians as their own invention. According to some, it was created by an Australian chef to resemble the lightness of the ballerina herself. Regardless of how it originated, this sweet Australian icon is one of the most famed Down Under desserts.

Ingredients
4 egg whites
4 drops lemon juice
½ teaspoon granulated sugar, plus ½ cup and 2 tablespoons granulated sugar
1 tablespoon cornstarch
½ teaspoon white vinegar
3 tablespoons white chocolate couverture, tempered
About 1 cup Chantilly cream: 13 tablespoons (6 ½ ounces) heavy cream whipped with 4 ½ teaspoons sugar

Garnish
1/3 cup ripe mangos, thinly sliced
1/4 cup ripe kiwi, quartered and thinly sliced
1/4 cup strawberries, quartered
1/8 cup fresh raspberries, halved
1/8 cup fresh blackberries, halved
1/4 cup apricot glaze
3/4 cup passion fruit (pulp only for decoration)
Powdered sugar, as needed

Directions
Preheat the oven to 220°F.

Draw a circle, about 3-inches in diameter, on a sheet of parchment paper and place on a baking pan. In a mixing bowl, whip the egg whites with the lemon juice until the mixture has increased 3 to 4 times in volume. Stir in the ½ teaspoon of granulated sugar into the cornstarch and set aside. Gradually incorporate the remainder of the sugar into the egg whites while whipping – continue to whip until stiff peaks form. Lower the mixer speed and add the cornstarch mixture and the vinegar.

Place a portion of the meringue in a pastry bag with a no. 8 plain tip. Pipe the meringue following the inside perimeter of each of the drawn circles. Spoon the remaining meringue within the piped rings and spread it out evenly. Use the back of a wet spoon to create a well in each meringue mound so that the sides are a little higher than the middle. Bake for 1 hour or until the meringues are dry, their centers aren’t sticky and they are easily lifted from the parchment paper with their bases intact.

Brush white chocolate inside the center of the Pavlova. Then pipe the Chantilly cream inside the center. Arrange the fruit and berries on top of the cream. Glaze the fruit and berries with the apricot glaze, then sprinkle the passion fruit pulp over the Pavlova and around the dessert. Sift powdered sugar lightly over the top and serve.

Oceania Cruise Line Recipes:  Pomelo Banh Trang Rolls

By Executive Chef & Director of Culinary Enrichment Kathryn Kelly

These fresh spring rolls are perfect for the last hot days of summer. Similar to rolling sushi, the assembly of these rolls is fun and easy. You need slightly damp hands to keep the rice paper from sticking to your fingers. The chef has put her own twist on the Vietnamese banh trang rolls that they serve at Red Ginger, and you can easily experiment with different ingredients and create your own version at home. For those of us with Celiac, this recipe is gluten free.

Serves 4

MIANG DIPPING SAUCE
1 cup palm sugar
½ cup water
1 Thai chili
¼ cup coconut flakes, toasted
¼ cup crushed macadamia nuts
1 tablespoon fresh lime juice
2 teaspoons ginger juice

POMELO ROLLS
Segments of 4 pomelos
¼ cup coconut flakes, toasted
¼ cup salted dry-roasted peanuts, finely crushed
2 tablespoons finely minced shallot
8 Thai basil leaves, chiffonade
8 mint leaves, chiffonade
8 rice paper rounds
8 butter lettuce leaves
8 chive stems

MAKE THE SAUCE
In a small saucepan over medium heat, combine the sugar, water and chili and warm, stirring occasionally, until the sugar dissolves. Remove from the heat and stir in the remaining ingredients. Let cool and divide among 4 small bowls.

PREPARE THE ROLLS
In a medium bowl, combine the pomelo segments, coconut, peanuts, shallot, basil and mint. Soak a rice
paper in lukewarm water until soft and then lay out on a damp kitchen towel. Top with a lettuce leaf and one-eighth of the pomelo mixture. Roll up the rice paper like a burrito or gather up the edges to form a pouch. Tie with a chive stem. Repeat to make 8 rolls and serve with the dipping sauce.

Oceania Cruise Line Recipes:  South Pacific-Style Coconut Ice Cream

There’s nothing like ice cream with a tropical flair to cool you down on a hot summer day. This creamy coconut ice cream recipe gets its inspiration from the gorgeous South Pacific islands where coconuts reign supreme and infuse the cuisine with that irresistibly sweet, rich and aromatic flavor. For this recipe, be sure to use cream of coconut and not coconut milk – the islanders would not be happy with you!

CREAMY COCONUT ICE CREAM
Makes 1 quart

INGREDIENTS
1 cup whole milk
1 cup heavy cream
1 cup cream of coconut
1 cup sweetened coconut, freshly flaked
1 cinnamon stick
8 egg yolks
1 ½ cups extra fine sugar
¼ cup toasted coconut flakes

PREPARATION
Bring milk, heavy cream, cream of coconut and coconut flakes to a simmer in a heavy saucepan. Add the cinnamon stick and allow to steep for 10 minutes. Return to low heat and hold.

Whisk the egg yolks and sugar together until the sugar dissolves. Temper the warm milk mixture into the egg yolks, adding a small amount at a time. Return the mixture to the saucepan and stir constantly over low heat until it thickens. Strain through a chinois to remove the cinnamon stick and coconut flakes. Chill over an ice bath. Place in an ice cream machine and churn until you reach the desired consistency. Top with toasted coconut flakes.

Oceania Cruise Line Recipes:  Caribbean Macadamia-Crusted Fish with Banana Chutney

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 Oceania Cruises’ 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.

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.

Oceania Cruise Line Recipes:  Tom Kha Ghai (Thai Chicken Coconut 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, the specialty Asian restaurant on board, and you can learn this recipe and other Thai, Vietnamese and Japanese favorites from this restaurant during the “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.

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!

Oceania Cruise Line Recipes:  Quiche Lorraine

Once only known as rustic country fare, savory tarts are a French classic that have become a street food favorite across the land of boulangeries and bubbling Champagne. Each region has its specialty: the Pissaladière of Provence, the Zewelwai of Alsace and the mother of all French tarts – the Quiche Lorraine. Featured in their new “In the Kitchen with Jacques” cooking class in The Culinary Center, this French-inspired recipe is easy to make at home, and is also a canvas for a variety of embellishments. Perfect for brunch or enjoy it for a leisurely lunch – bon appetit!

QUICHE LORRAINE

Makes 1 (10-inch) quiche

DOUGH
1½ cups all-purpose flour
Pinch of kosher salt
10 tablespoons butter, cubed
1 egg yolk
2 tablespoons ice water

FILLING
½ pound pancetta, cubed
4 eggs
¾ cup heavy cream
Pinch of nutmeg
1¾ cups grated Emmentaler

MAKE THE DOUGH
In a food processor, combine the flour and salt and pulse to mix. Add the butter cubes and pulse until the mixture resembles coarse meal. While pulsing, add the egg yolk followed by the ice water. The dough should be crumbly but hold together when pressed between your hands. Remove from the food processor, wrap tightly in plastic and refrigerate for 1 hour.

Preheat the oven to 375°F/191°C. Place the dough between two sheets of floured parchment paper and roll until 12 inches in diameter. Drape the dough over a rolling pin and unroll into a ceramic quiche dish, crimping the edges and poking the bottom of the dough with a fork. Place one of the pieces of parchment on top of the dough and cover with an even layer of dried beans or pastry weights. Blind bake the dough until a toasty color just begins to form, about 10 to 12 minutes. Remove from the oven and let cool.

PREPARE THE FILLING
In a small sauté pan over high heat, sear the pancetta until crispy. Transfer onto paper towels
to drain. In a medium bowl, whisk together the eggs, cream and nutmeg.

TO FINISH
Decrease the oven temperature to 250°F/121°C. Scatter the pancetta and cheese evenly on the
baked and cooled dough. Pour the egg mixture into the dough. Bake until the center is cooked, about 30 to 45 minutes. Serve warm.

Oceania Cruise Line Recipes:  Mayan Cocoa Pots

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

What’s not to love about these lusciously rich chocolate pots? Chocolatey and fragrant, this simple dessert is the perfect Valentine’s Day treat for your sweetheart.

This recipe calls for Mexican chocolate, which is rich, distinct and often made with spices such as cinnamon. Oceania’s Culinary Center chefs prefer the organic brand Taza, which makes stone-ground discs of up to 85% pure cacao.

Serves 4

2 cups heavy cream
4 ounces bittersweet Mexican chocolate, finely chopped
6 egg yolks
1/4 cup sugar
Pinch each of cinnamon and cayenne pepper

Preheat the oven to 250°F/121°C. In a medium saucepan, bring the cream to nearly a boil. Remove from the heat and stir in the chocolate. Reserve.

In a medium bowl, combine the egg yolks, sugar, cinnamon and cayenne and whisk vigorously until pale and fluffy, about 2 minutes. Slowly temper the egg mixture into the chocolate, stirring constantly.

Divide the mixture into 4 (4-ounce) ramekins. Place the ramekins in a baking pan. Add enough boiling water to the pan to reach half the height of the ramekins. Bake until set, about 1 hour. Remove the ramekins from the water and let cool. Cover and refrigerate at least 2 hours or up to overnight. Enjoy slightly chilled.

Recipes & food image credits: Oceania Cruises

We invite you to browse our cruise line recipes section on our blog and visit our Cruise Line Recipe Board on Pinterest which currently has almost 600 recipes available. Another popular post that may interest you is New Years Lucky foods.

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