Oceania Cruise Line Recipes Oceania Cruise Line Recipes (2024)

As with most cruise lines, Oceania Cruises announced this week that sailings will be suspended through the end of September. If you are missing some of the amazing meals you can have onboard, we have plenty of the most requested recipes for Oceania. Today we will be sharing several dishes, among them Master Chef Jaques Pepin’s rotisserie chicken recipe. Yes, he can make even this dish melt in your mouth delicious!

Jacques’ Rotisserie Chicken Recipe

Ingredients

• 1 whole chicken, 4½ to 5 pounds, trimmed of excess fat
• Canola oil
• Fleur de sel

Seasoning Blend

• 2 bay leaves
• 2 tablespoons dried thyme
• 1 tablespoon plus 1 teaspoon dried rosemary
• 1 tablespoon plus 1 teaspoon dried sage
• 1½ teaspoons dried basil
• 1 teaspoon dried oregano
• ¼ cup kosher salt
• 2 tablespoons sweet paprika
• 1 teaspoon ground ginger
• ¾ teaspoon ground coriander
• ¾ teaspoon ground mace
• ½ teaspoon ground white pepper
• ½ teaspoon ground cloves
• ¼ teaspoon ground cardamom

For the Seasoning Blend

In a spice grinder, combine the bay leaves, thyme, rosemary, sage, basil, and oregano and grind to a coarse powder. Transfer the ground mixture to a small bowl and stir in the salt, paprika, ginger, coriander, mace, white pepper, cloves, and cardamom.

For the Chicken

Rotisserie and grill set-up will vary depending on the manufacturer, so follow the instructions provided with your equipment. For a grill that has a separate burner or infrared heating element for the rotisserie, preheat that area to medium-high and preheat the grill under the rotisserie to medium.

Place the chicken on a work surface and place a long piece of kitchen twine under the wings. Bring the twine up around the chicken and tie, securing the wings against the bird. Tie the drumsticks together with a separate piece of twine. Trussing the chicken will help it cook more evenly.

To Season and Cook the Chicken

Rub the chicken with an even coating of the seasoning blend. You won’t need all of it. Store the remainder in an airtight container at room temperature for future use. Lightly dab the surface of the seasoned chicken with canola oil to help the spice blend adhere.

Secure the chicken to the rotisserie rod using the prongs provided. Cook, adjusting the heat as needed to keep the chicken skin from becoming too dark as the meat cooks. The chicken is done when a kitchen thermometer inserted into the meatiest part of the thigh without touching the bone registers 165°F, about 1½ hours.

To Serve

Remove the chicken from the rotisserie and let rest for 10 minutes. Cut into serving pieces and arrange on a platter. Sprinkle with fleur de sel.

Seared Scallops with Pecan Brown Butter

This recipe is from Chef Kathryn Kelly, the Executive Chef & Director of the Culinary Enrichment program on Oceania cruises.

Ingredients

• 6 dry diver scallops, room temperature
• 2 to 3 tablespoons clarified butter
• 2 tablespoons butter cubed
• ¼ cup crushed pecans
• 4 ounces jumbo lump crab meat
• 6 parsley leaves
• 4 lemon wedges

Preparation

Pat the scallops very dry. In a large sauté pan over high heat, warm enough clarified butter to generously coat the bottom of the pan. When the pan is searing hot, use tongs to carefully place the scallops in the pan. Sear the scallops to a caramel color, flip and sear the other side to a caramel color, noting that the second side will take less time.

Transfer the scallops to a plate and reserve warm. Decrease the heat to medium-high and add the cubed butter to the pan. Heat until the butter begins to brown and then add the pecans. Toast the pecans until golden brown and then add the crab meat and warm through. Divide the scallops between 2 plates, top each with pecans and crab meat and drizzle with any butter remaining in the pan. Squeeze 1 lemon wedge over each serving, garnish each scallop with 1 parsley leaf and finish each plate with a remaining lemon wedge.

Spaghetti Alla Carbonara Recipe

Shared by Oceania Cruises Senior Chef Instructor Noelle Barille. This is one of the dishes you can learn to make by taking a culinary class onboard the Oceania Marina or Oceania Riviera cruise ships.

SERVES 4

• 14 ounces guanciale lardons (or pancetta or thick-cut smoked bacon)
• 1 pound dried spaghetti (or bucatini, rigatoni or linguine)
• 3 cups freshly grated Parmigiano-Reggiano (or Pecorino Romano, Grana Padano or a combination of Pecorino Romano and Parmigiano-Reggiano)
• 3 tablespoons freshly grated Pecorino Romano
• 4 egg yolks, room temperature (you can experiment with this a bit as noted above – some like to use 2 whole eggs, egg whites included, instead)
• Freshly ground black pepper

In a large sauté pan over medium-high heat, sear the guanciale (or pancetta or bacon), stirring occasionally, until the fat is rendered and the pork is crispy, about 6 to 8 minutes. Reserve warm.

Bring a large pot of generously salted water to a vigorous boil. Add the spaghetti and cook until al dente. Meanwhile, warm a large serving bowl with hot water. Just before the pasta is finished cooking, discard the water in the bowl. Add the guanciale, cheeses and egg yolks to the bowl and whisk to combine. Using tongs, transfer the pasta to the bowl and toss to combine. Add pasta water if needed to smooth out the sauce. Season to taste with pepper and serve immediately.

Noelle’s Tips for Perfect Carbonara

• Dried pasta works better for this dish. Traditionally, bucatini or rigatoni is used. My family used linguine or spaghetti.
• It’s an à la minute dish, but you can shorten the prep time by rendering the fat from the guanciale, pancetta or bacon the night before. Make sure the pork is crispy. After you sear off the pork, drain on a paper towel, let fat cool and reserve. If you reserve overnight in the refrigerator, you must make sure that it comes to room temperature before using and whisk with egg yolks, cheese, pepper.
• The trickiest part of this recipe is learning how to avoid scrambling the eggs. Through my travels, cooking in various Italian restaurants and experimenting at home, I found one way to help reduce the chances of scrambling the eggs is to take some of the pork fat from the pan and whisk just enough fat to coat the room temperature egg yolks. Then add the cheese, freshly ground pepper, the rest of the pork fat and small amount of pasta water (be careful not to add too much pasta water or the eggs will still scramble). Then, you can incorporate egg and cheese mixture into the hot pasta (off the direct heat of the stove).
• The addition of reserved, hot pasta water at the end is important to get the creamy consistency in the dish.
• With such a simple dish, each ingredient plays an integral role in this recipe: taste the cheese and cooked pork for level of intensity and saltiness, note the color of egg yolks for richness and grind black pepper with a pepper mill.
• When you think the dish is ready to serve, taste it – of course – and add a touch more black pepper. You should be able to taste the pepper in this dish. What better marriage than pasta and cheese with bacon and eggs?!

Tomato Galette Recipe

SERVES 4

INGREDIENTS

DOUGH(or use 1 puff pastry sheet – rolled slightly thinner before use)
1¼ cups all-purpose flour
Pinch of kosher salt
½ cup unsalted butter, cubed
¼ cup sour cream
½ tablespoon vodka
¼ cup ice water

FILLING
4 cups ½-inch tomato cubes (or 2 pints grape or cherry tomatoes, halved)
1 tablespoon kosher salt
Olive oil, for roasting
2 tablespoons butter
2 cups sliced sweet onions
2 thyme sprigs (or 1 teaspoon dried thyme, rosemary or oregano)
1 cup grated Fontina (or cheddar or Swiss)
½ cup grated Parmigiano-Reggiano (or Pecorino Romano)
½ cup Aioli (see recipe, or mayonnaise)
8 basil leaves, chiffonade
1 plum tomato, in ¼-inch slices

MAKE THE DOUGH
In a medium bowl, combine the flour and salt. Add the butter and work the dough until it resembles coarse meal with some pea-sized butter pieces. Make a well in the mixture. In a small bowl, whisk together the sour cream and vodka and pour into the well. Using a wooden spoon, stir the dough, adding the water, until it comes together. Shape the dough into a ball, wrap in plastic wrap and chill for at least 2 hours and up to 2 days.

PREPARE THE FILLING
In a fine mesh strainer over a medium bowl, toss the tomato cubes with the salt and let drain for 2 to 4 hours.

Preheat the oven to 350°F. Drizzle the salted tomatoes with olive oil. On 2 sheet pans, spread the tomatoes in a single layer with plenty of space in between them and roast until dry and slightly browned, about 30 to 40 minutes. Let cool and reserve.

In a medium sauté pan over medium-low heat, melt the butter and sweat the onions with the thyme until the onions are very soft and translucent, about 30 minutes. Discard the thyme and reserve the onions.

In medium bowl, combine the cheeses, aioli and basil and mix into a creamy paste. Stir in the reserved tomatoes and onions.

BAKE THE GALETTE
Preheat the oven to 375°F. Line a sheet pan with parchment paper. On a floured work surface, roll out the dough into a 12-inch circle and place on the prepared pan. Spoon the tomato mixture into the center of the dough, leaving a 2½-inch border around the edges. Top the mixture with the sliced plum tomatoes. Fold over the edges of the dough to frame the filling, pleating the edges. Bake the galette until golden brown, about 30 to 40 minutes. Remove from the oven and let rest for 10 minutes. Serve warm or at room temperature.

AIOLI
Makes 1 cup

4 cloves garlic
Pinch of kosher salt
1 egg yolk
1 cup extra virgin olive oil
1 tablespoon fresh lemon juice

Using the flat edge of a chef knife, mash the garlic into a smooth paste and add the salt. In a medium bowl, whisk the egg yolk until pale, about 1 minute. Continue whisking vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion. Add the salted garlic and lemon juice and whisk to combine.

Kellie’s Tips for Perfect Tomato Galette

• When working with pastry, either homemade or store-bought, like puff pastry, keep it cold. If the pastry gets too soft while rolling and filling, chill the tart before baking to retain its structural integrity. Cold butter in dough creates flaky layers. If following the dough recipe, the vodka also enables tender dough – a boon for chefs who tend to overwork dough.
• Tomatoes love a serrated knife, so if your chef knives aren’t as sharp as they should be, reach for a serrated blade to preserve the juices inside. Then go and sharpen your knives!
• If substituting dried herbs for fresh, remember that their flavor is more concentrated so use less than the fresh. You can always add more.

Classic Chocolate Mousse Recipe

You can enjoy this creamy mousses au chocolate on the Jacques menu onboard, as well as during the Chef’s Market Dinner at Terrace Cafe when cruising in France.

5 Servings

Ingredients:
1/3 cup granulated sugar
3 egg yolks
1 large egg
5½ ounces Callebaut 70% dark chocolate couverture
¾ cup light whipping cream (35% partially whipped cream)

Directions:
Cook the sugar on low to medium heat with a thermometer until it reaches 250°F. Whip the egg yolks and whole egg until fluffy. Pour the cooked sugar over the eggs. Whisk to a creamy consistency and continue until the egg mixture cools down.

Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and pour a little cream in the middle of the chocolate. Begin lightly whisking to create a smooth and shiny center. Add a little of the egg mixture and continue whisking until combined and smooth. Then gently fold the remaining cream and egg mixture into the chocolate until completely combined and smooth.

Spoon into serving dishes. Cover and chill for at least 30 minutes. Bring to room temperature before serving. Garnish with chocolate chips or chocolate shavings and fresh raspberries.

Julia & Jacques Chocolate Roulade Recipe

Shared by Oceania Cruises Chef Instructor Stephanie Hersh

Makes one 11” x 17” pan

INGREDIENTS

Cake
8 ounces heavy cream for the cake batter
8 ounces bittersweet chocolate
1 cup egg whites (6 to 8 egg whites)
3 Tablespoons granulated sugar

Filling
1 cup heavy cream to make cake filling
1 Tablespoon instant coffee

Decoration optional
6 ounces heavy cream
12 ounces semisweet chocolate

DIRECTIONS

1. Preheat oven to 350°F. Line a baking sheet pan with buttered baking paper.

2. In a small sauce pan on medium-low, heat the cream just to the simmer. Remove the pan from heat and add the chocolate. Let it sit for a moment to begin to melt, then use a whisk to combine the chocolate and cream to make a ganache. The chocolate should be thoroughly melted, and the color should be uniform – no streaks. Do not whisk air into the mixture, just whisk to create an emulsion. Set the ganache aside to let it cool slightly.

3. Meanwhile, whip the egg whites with the sugar until they form stiff peaks with a glossy sheen.

4. Fold 1/3 of the whites into the chocolate ganache to lighten it. Then fold the lightened ganache into the remaining whipped whites and fold gently to thoroughly incorporate. Be careful not to overmix or you will knock out all of the air bubbles. Pour the batter into the prepared sheet pan. Spread it in an even layer.

5. Bake for 10 to 12 minutes. It should be set and puffy. Cool to room temperature before filling.

6. Make the filling by combining the instant coffee and heavy cream. Whip until it forms soft peaks.

7. To assemble the cake, spread the flavored whipped cream over the cooled cake. Use the baking paper to lift and curl one edge of the cake to begin forming a log. Peel the paper back and continue to roll until the whole cake has formed a roulade (log).

Tarte Tatin Recipe

Shared by Oceania Cruises Chef Instructor David Shalleck in Recipes

Serves 6-8

6 tablespoons unsalted butter
6 tablespoons dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 teaspoons lemon zest
3 Granny Smith Apples (about 1 1/2 pounds)
1 9-inch by 9-inch piece of puff pastry
Crème fraiche, sour cream, Greek yogurt, or vanilla ice cream

Preheat the oven to 350ºF. Melt the butter in a 10-inch ovenproof nonstick skillet over very low heat. In a medium bowl combine the sugar, cinnamon, nutmeg, and lemon zest. Stir the butter into the sugar mixture. Core and peel the apples; then cut each into six equal wedges. Place the apples in the bowl and gently toss to coat them with the sugar mixture. The sugar mixture may clump a little, which is fine since it will melt during the baking.

Arrange the apple wedges in a single layer across the bottom of the skillet with the rounded sides facing down. Use a rubber spatula to get any residual sugar mixture from the bowl and scatter it on the apples. Cover the apples with the puff pastry. Tuck the corners of the pastry into the side of the pan so the apples are completely enclosed. Poke the pastry with a fork or tip of a paring knife. Bake 30-35 minutes until the pastry rises and it is light brown on top.

Let cool 10-15 minutes then carefully invert onto a plate. Serve warm or at room temperature with a dollop of crème fraiche on the side.

We invite you to browse ourcruise line recipessection on our blog and visit ourCruise Line Recipe Board on Pinterestwhich currently has almost 600 recipes available. Another popular post that may interest you isNew Years Lucky foods.