Home' Advocate Communications : Fiordland Advocate 9 October 2009 Contents WHAT’S COOKING
Page 8 | 9 October, 2009
Based on a recipe as
demonstrated by Captain Arjen
Van Der Loo.
Preheat the oven to 200°C.
Using tweezers, remove the pin
bones from the salmon.
Cut any thick spears of asparagus
in half lengthwise. Cut the
asparagus into 3cm pieces.
Combine with the potato and
Cut a sheet of wide foil large
enough to enclose the salmon
comfortably. Lightly oil the dull
side of the foil.
Place 4 thin slices of lemon in
the centre. Place the salmon
on top. Top with the vegetables,
letting the excess spill onto the
foil. Sprinkle with the wine and
Bring the two sides of the foil
together in the middle and fold
the edges over to seal. Continue
to fold the seam until it’s within
2cm of the fillet.
Fold both ends over to keep in the
juices. Make sure there is a little
room for the steam to circulate in
Place in a large roasting dish or
on a baking
tray. Bake for 15-
20 minutes or until the fish is
Allow the package to stand for a
few minutes before serving.
Excellent served with a crisp
green salad and crusty bread.
Salmon with lemon
Salmon with lemon and asparagus
When travelling overseas I try to
enjoy a taste of cooking schools,
even if it’s just for a few hours.
Over the years I’ve checked out
numerous international schools.
It’s an experience I recommend
and a great way to savour the
local food (and wine usually!)
and meet a variety of locals and
Imagine my joy when cruising on
the Holland America Oosterdam
recently to find a purpose-
built demonstration kitchen
– with overhead mirrors and
TV monitors – and 40-minute
cooking classes nearly every day.
American guest chefs Michael
McGreal and Kyle Richardson
were a hit, but staff chefs of
different nationalities also
cooked dishes from their
homelands. Curries that treated
you to a taste of India; risottos
that took you to Italy; the
sunshine flavours of Greece;
flambé food and bread creations
were just some of the offerings.
On the Oosterdam, food is taken
Even the captain, Arjen Van Der
Loo, entertained us with some
of his personal fish recipes. “This
baked salmon with vegetables
wrapped in foil is a favourite
when I’m cooking for friends at
home (in California),” he says.
However, fondues are also a
hit – he prepares three different
cheese fondues to serve at once.
The classes pulled in passengers
of all ages and it was
encouraging to see some of the
teens on board taking notes.
Today’s recipes are based on
some shipboard creations, but
I have changed them slightly
during testing to suit our
cooking methods and available
2 tablespoons canola oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 1⁄4 teaspoons each: ground cumin,
3 cups cauliflorets
1⁄2 cup water
400g can diced tomatoes
salt and pepper to taste
1 cup frozen peas
1⁄3 cup chopped coriander
250g orecchiette, lumache or small shell
Heat the oil in a large frying pan
on moderate heat. Add the onion
and cook until it starts to soften.
Stir in the garlic, cumin and
coriander and cook on low, until
Add the cauliflorets to the onion
mixture and stir to coat. Add the
water, bring to a simmer, cover
and steam for 3 minutes.
Stir in the tomatoes, salt and
pepper. Reduce the heat, cover
and simmer for 10 minutes.
Add the peas and coriander and
heat through for 2 minutes.
Meanwhile, cook the pasta in a
large saucepan of boiling, salted
water until just tender. Drain well.
Toss with the sauce and serve.
Pasta with Indian-
spiced cauliflower &
Based on a recipe from guest
chefs Michael McGreal & Kyle
3 tablespoons olive oil
500g shelled raw prawns, deveined
2 shallots, finely diced
1⁄2 teaspoon chilli flakes or to taste
4 cloves garlic, crushed
2 tablespoons each: thinly sliced
sundried tomatoes, roasted red peppers
(capsicum), chopped spring onion, lemon
juice, lime juice, white wine
1 teaspoon paprika
2 tablespoons chopped parsley
Heat the olive oil in a frying pan,
Add the prawns and stir-fry until
they begin to turn pink.
Add the shallots and chilli flakes
and stir-fry for 1 minute.
Add the garlic, sundried tomatoes,
peppers and spring onion. Stir-fry
for 1 minute.
Add the juices, wine and paprika
and stir well.
Add the parsley and heat through.
Spicy Garlic & Citrus
These nibbles are great served
with drinks or as a starter to
24 blanched almonds
12 rashers streaky bacon
24 fresh dates, pitted
200g soft blue cheese
3⁄4 cup balsamic vinegar
1 tablespoon butter
freshly ground black pepper
Preheat the oven to 180°C.
Place the almonds in a roasting
pan and cook until golden, stirring
Alternatively, roast in the
Cut each piece of bacon in half.
Open up each date. Fill each with
an almond and about a teaspoon
of blue cheese. Wrap each date
in a strip of bacon. Secure with
Simmer the balsamic, until syrupy.
Remove from the hob and stir in
Grill the dates for about 4-5
minutes each side, until the
bacon is crisp.Arrange on a platter
and drizzle with the balsamic
reduction. Season with pepper.
500g salmon fillet
4-6 spears asparagus,
1 large red-skinned potato,
2 spring onions, diced
2-3 tablespoons dry white
freshly ground salt and
black pepper to taste
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