The cruise lines heard the call from their loyal foodies missing the dishes served on their favourite ships.
Now cruisers can recreate dishes they miss while they’re at home and waiting for the return of cruise.
From Viking’s cookbook of recipes from around to world, Carnival Cruise Line and Celebrity Cruises on board crowd favourites, to the dessert recipes of Ponant’s french pâtissier Michel Jurek.
And if you’re a decent cook, you might just be able to close your eyes and imagine you are in the main dining room of your favourite ship.
Here are the lines sharing recipes:
The line launched Viking.TV where they share videos of cultural content from around the world, some of the things guests can experience on board, including sharing the recipes of some of their signature dishes.
The recipes are found in The Kitchen Table section of the platform and are collected from around the world – some are served onboard, some are inspired by ports of call.
The recipes are also inspired by the onboard Kitchen Tables program where guests have the opportunity to cook local dishes under the guidance of Viking’s chefs. The cookbook with all these recipes is also available on all their ocean ships.
Jerk cooking probably evolved from a way of smoking and preserving meat used by the Arawak Indians, who settled in Jamaica from South America over 2,500 years ago. Today, Jerk huts selling the spicy, aromatic dish can be found all over the Caribbean.
Here is Viking’s Jamaican jerk chicken recipe.
2 scotch bonnet or jalapeño chilli peppers, chopped
2 tbsp thyme
1 tbsp ground allspice
4 cloves garlic, chopped
1 tsp fresh ginger, grated
2 tbsp honey
2 tsp salt
2 tsp ground black pepper
1 lime, juiced
1 ½ fl oz (45ml) olive oil
4 chicken breasts, cubed, or 1 chicken, cut into pieces
Place all the ingredients apart from the chicken in a blender and process until smooth. Pour the marinade over the chicken and allow to marinate for at least an hour.
Either grill the marinated chicken on a barbecue until cooked through, or bake in the oven at 400°F (200°C) for 25 to 30 minutes, turning half way through the cooking time. Serve immediately with rice‘n’peas.
“Right now, we are all staying at home instead of travelling together, but that does not have to mean that the only thing we can do is watch the news,” said Executive Vice President Karine Hagen.
“My father, Torstein Hagen, and I felt that if we cannot for the time being bring our guests to the world, let’s bring the world to our guests. And as soon as actual travel is less complicated again, we are ready to welcome you onboard.”
Carnival Cruise Line
The line has been sharing video recipes of their on board favourites on their Facebook page.
The first was their famous Melting Chocolate Cake.
“I have had this recipe forever and have watched them make it many times on when we attended the chefs dinners. I LOVE that they have broken this down to make 4 servings..think its gonna happen at my house tonight,” writes Tina Holleman on Facebook.
And Carnival followed it up with another crowd pleaser, Cucina Del Capitano’s Chicken Parmagiana.
“When I had it the first time, it was delicious and FILLED my entire plate. The second time, while still delicious, it was smaller. If its available on my next Cruise, I’ll order it again,” writes Lloyd Newman on Facebook.
Celebrity Cruises will be sharing video recipes on their Facebook page the whole of this week. The line started off with the week with Celebrity’s exclusive lamb meatballs from Luminae at The Retreat.
Stay tuned to their Facebook for global flavours, healthy treats from their Spa Cafe, best of their specialty dining and even learn to make a Caribbean cocktail.
Here are Ponant’s recipes for two classic French desserts, chocolate mousse and lemon cake. The French line’s pastry chef Michel Jurek, who has been with the line for almost ten years, shares his Chocolate Mousse.