While you dream of cruising across the world’s most exotic destinations with your partner, why not recreate some of the flavours of romance in your kitchen for a taste of what’s to come when you sail on the high seas? How about preparing a cosy, scrumptious dinner for two that transports you to the deck of a cruise ship with a canopy of stars for company?
Be it a Thai Cashew Chicken-a dish that perfectly balances savoury and sweet flavours, the melt-in-your-mouth goodness of Sinful Chocolate Obsession, or even a creamy Butterscotch Budino to cap off the evening, these exclusive recipes by James Wierzelewski, Senior Director of Culinary Development & Operations at Norwegian Cruise Line, will make your Valentine’s Day meal at home not only an unforgettable affair, but also leave you wanting more of these delectable dishes on your cruise holiday with NCL.
1. Sinful Chocolate Obsession
Cake ingredients:
• semi-sweet chocolate
• butter
• egg yolks
• sugar (separated)
• egg whites
• 1 teaspoon rum
• Heavy cream
• Almonds toasted
• Pistachios chopped
Ganache Ingredients:
• Dark chocolate couvertures finely chopped
• Heavy cream
• Step 1: Melt chocolate and butter together.
• Step 2: Whip yolks and half the quantity of sugar together. Combine into chocolate butter mix.
• Step 3: Whip whites together with the remaining sugar and rum to volume. Combine into chocolate butter yolk mix.
• Step 4: Whip the heavy cream and fold into mixture; fold in nuts.
• Step 5: Pipe or spoon into individual cake dishes or ramekins, and top with a cardboard disk to act as a base once flipped out. Freeze.
• Step 6: Make ganache: Bring the heavy cream to a simmer. Pour the hot cream over the chocolate; allow one minute before stirring to blend. Strain and cool.
• Step 7: Remove cakes from ramekins and plate with desired garnishes; NCL chefs use raspberry sauce, vanilla sauce, mint sprigs, whipped cream and chocolate shavings.
• Step 8: Top cake with ganache.
2. Butterscotch Budino
Ingredients:
Melted Butter
Light Brown Sugar
Scotch Whiskey
Heavy Cream
Whole Milk
Egg Yolks
Whole Eggs
Step 1: In a large saucepan, bring the sugar to a very light caramel color and take off the heat
Step 2: Add the butter until well combined; add the scotch whiskey and mix properly.
Step 3: Mix the cream and milk together and bring to boil; remove from heat.
Step 4: Allow to steep, covered, for 30 minutes.
Step 5: Whisk the eggs and yolks together and temper in cream mixture.
Step 6: Strain and pour the mixture into glasses.
Step 7: Bake in water bath at 300F for 20 minutes.
Step 8: Rotate and bake for 20 minutes more until custard jiggles uniformly.
Step 9: Serve with chocolate gelato
3. Thai Cashew Chicken
Get a feel of the vibrant energy of Bangkok by whipping up this Thai Cashew Chicken recipe served at Sukhothai — NCL’s first-ever Thai specialty restaurant.
Thai Cashew Chicken
5 Servings
Ingredients:
4 cups marinated chicken thighs, sub recipe
2 cups Thai stir fry sauce, sub recipe
¾ cup canola oil
25 pieces dried chilis
5 Tbs oz garlic, fresh, minced
1.25 cups yellow onions, 1” inch dice
5 Tbs scallions, green part only, 2” cut
5 Tbs Thai chili paste
¾ cup red bell pepper, 1” inch dice
¾ cup zucchini, fresh, ½ moons, 2” cut
¾ cup cashew nuts
¾ cup chicken stock, canned
2.5 Tbs sesame oil
Directions:
1. Preheat the oven to 350°F and roast the cashews on a baking sheet for 8-10 minutes or until they a deep golden-brown color, stirring occasionally.
2. Heat the oil to a wok and add the dried chilies; turn the heat to low. Keep stirring the chilies until they puff and darken into a maroon color, about 1 minute.
3. Quickly remove the chilies with a mesh skimmer, leaving the oil behind, and place them onto a paper towel lined plate to drain.
4. In the same wok, turn the heat up to high. Once the oil is hot, add the chicken and spread the pieces out into one layer.
5. Allow the chicken to sear, undisturbed, for about 2 minutes or until the underside is nicely browned.
6. Once browned, toss the chicken and keep cooking, stirring frequently, until the chicken is completely cooked.
7. Turn off the heat and remove the chicken from the pan, leaving all the oil behind.
8. With the heat still off, add the chopped garlic, then turn the heat to medium. Stir the garlic until the smallest pieces turn golden brown, then add the onions and stir for about one minute.
9. Turn the heat up to high, then add the bell peppers, zucchini, toasted chilis, chicken, Thai stir fry sauce, chicken stock and Thai chili paste. Toss until heated through and well mixed, about 1 minute.
10. Turn off the heat, drizzle the sesame oil into the wok, add the scallions and cashews and toss just until mixed. Serve immediately.
Sub Recipe: Marinated Chicken Thighs
5 Servings
Ingredients:
30 oz boneless chicken thighs, ½” inch, diced, pieces
1/3 cup Thai soy sauce
1 Tbs sugar
1/3 cup water
Directions:
For Marinated Chicken Thighs:
1. Combine soy sauce, sugar and water in a bowl and mix until sugar dissolves.
2. Add diced chicken thigh meat and allow to marinate for 1 hour.
Sub Recipe: Thai Stir Fry Sauce
5 Servings
Ingredients:
5 Tbs oyster sauce
2.5 Tbs Thai soy sauce
1.5 Tbs golden mountain sauce
1.5 Tbs fish sauce
1.5 Tbs granulated sugar
For Thai Stir Fry Sauce:
1. Combine all ingredients in a bowl and whisk together to evenly incorporate.
2. See aside for service.