Put on your apron: Norwegian Cruise Line reveals the best-kept secrets and tricks of its exclusive dishes this International Chef’s Day
Who doesn’t like to boast about being a chef at family gatherings or with friends? Nobody! To invent, to dare, to innovate… we all have that desire when we enter the kitchen to show off our creations. But if the experts give us a little help, the result will be even better. Norwegian Cruise Line is recognised worldwide for its excellent cuisine on board. Renowned chefs have contributed to enhancing the flavours and amazing palates of the world. For this reason, the cruise company with more than 50 years of history crossing borders is sneaking into your kitchen to commemorate International Chef’s Day this October 20th in a tour of cultures, destinations, delicious dishes and endless tips to eat like on a cruise and surprise your guests.
So, take out your chopping boards, knives and apron to prepare and learn tricks for the most delectable recipes:
Crêpes – a sweet bite french-style
After a day out, we always crave something sweet with our coffee. How about a trip to France? The desserts and breakfasts of this destination are considered a delight for the combination of flavours and ingredients that surround their cuisine – one of the most famous dishes under their cuisine would be crêpes. If you have a sweet tooth, you have to try this incredible recipe with the secrets of Coco’s cuisine, in the Norwegian Bliss, with a mixture of vanilla and orange zest that will leave you speechless while you imagine yourself having breakfast or enjoying the afternoon with a view of the Eiffel Tower like a Parisian.
1 1/2 cups of all-purpose flour
1/2 cup of sugar
2 cups of milk
1 pinch of salt
1 teaspoon of vanilla
1 teaspoon of orange zest
In a medium bowl, beat the sugar and eggs until a homogeneous mixture is obtained, then add the flour and salt.
In another bowl beat 1 1/2 cups of milk, vanilla and grated orange. If the mixture is too thick, add the rest of the milk and mix until you get the right consistency. Cover and refrigerate for 30 minutes.
In a frying pan add a splash of sunflower oil and heat at medium heat for 3 minutes. Put some dough in the centre of the frying pan and distribute the mixture evenly around the pan. Cook for about 45 seconds or until lightly browned. Then turn it over and cook the other side for 20 seconds. Remove from pan and place on the plate, repeat until mixture is complete.
1/4 gallon of water
8 ounces of sugar
1 oz of Cognac or Grand Marnier
1/2 orange zest
4 ounces of orange juice
In a medium saucepan, bring sugar, orange peel, orange juice and water to a boil. Remove from heat and let cool. Then add cognac or Grand Marnier.
In a frying pan, heat the crêpes and fold them in the shape of a half-moon on a plate, add about 3 ounces of sauce in the pan and let it boil, remove from the heat and pour over the crêpes, garnish with a little whipped cream or accompany with a coffee.
Chef’s tips for a good American-style roast
Are you one of those people who love to enjoy a good cut of grilled meat? Well, since Cagney’s Steakhouse came aboard all Norwegian ships, the chef has revealed the best-kept secrets of his kitchen. Do you have everything ready for the roast? Before starting, you should check that the cut of meat is clean and without excess liquid. To season it, you can add salt and pepper to taste, with a touch of rosemary and thyme. Then cook, as usual, once ready with the desired cooking term, accompanied with the most requested garnish of the restaurant, truffled potatoes with parmesan or grilled vegetables.
● Featured Video: Cagney’s Steakhouse Home Grill
Chef’s tricks to prepare a delicious lobster
For seafood lovers, there is an option that never fails, for its peculiar flavour and multiple combinations: the lobster. From the kitchen of the Bayamo Restaurant of the Norwegian Escape, the secrets of chef José Garcés are filtered to navigate between the exquisite flavours of this dish. If you are going to prepare a lobster it must be previously clean and without excess liquid, a different form to cook this seafood is with a stew of tomatoes, peppers and a trickle of white wine as a base to contribute flavour. Let it boil until it reaches the desired texture and accompanies it with the delicacy recommended by the chef: peppers stuffed with black beans and rice. This is an atypical dish, but tasty to surprise in a special lunch.
Awaken that kitchenette spirit that lives in you! And surprise your friends or have fun with your family, while you imagine your next vacation inspired by the gastronomy of other cultures with the advice of Norwegian Cruise Line’s haute cuisine.