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CRUISE PLUS: FOOD & WINE
on preparing and cooking the food rather
than finding and weighing the ingredients
or doing the cleaning up.
You get to learn the secrets of how I and
the other Food Heroes cook. For me, the best
bit is being on Deck 17 – there isn’t a cookery
school out there that can rival the views.
2. Will you be teaching only the best of
Being on Britannia, we will of course be
focusing on classic and contemporary British
cuisine. However, we will have classes
that match the ports we visit. For example,
when the Britannia calls at Lisbon the
classes may include traditional pastel de
nata (custard tarts).
We’ ll also be adding a bit of spice to
the journey by having classes on dishes
from more far-flung parts of the world,
including Thai street food and dim sum.
Rob Cottam is an expert in Far Eastern
cuisine, having lived and worked in places
such as Malaysia.
3. Do you have a favourite dish to teach?
It is tough to choose but one of the classics
that we will be teaching on board is a white
chocolate and whisky croissant pudding [see
recipe on facing page]. It’s a really indulgent
take on an old-fashioned pudding.
4. What is your favourite food?
You can’t beat a bacon butty. It’s so simple,
so easy and tastes so good! The key is to use
proper bacon – dry-cured back bacon – and
some lovely fresh crusty white bread with
plenty of soft, salted butter.
5. What would you have as your last meal?
I would have to say roast chicken. It’s proper
comfort food. Nothing fancy – just great
ingredients cooked really well.
6. Will passengers have to pay to attend
the Cookery Club and will they get to eat
There is a charge for the Cookery Club with
a standard two-hour class being between £45
and £100 per person, which is great value
for money considering how many recipes are
cooked in the two hours – often three to five
in one class.
And yes, of course they will get to eat
the food. That ’s the best bit! You get to eat
lunch or dinner at the chef ’s table with me
or any of the other Food Heroes. And when
we’re not in attendance, Rob Cottam will
Lay the croissants in an ovenproof dish
with the sultanas layered in between, then
dot with the softened butter. Try to make
sure no sultanas show on top, or they
could burn in the oven.
Place the cream, milk and vanilla
pod in a saucepan and bring to the boil,
then add the chocolate and whisk until
Place the eggs, egg yolks and sugar in
a bowl and whisk to combine.
Pour the hot chocolate custard
through a sieve over the eggs and whisk
to combine, pour in the whisky, then ladle
it through a fine sieve over the croissant
pudding and set aside for 20 minutes
Cover with foil and place in the oven
for 25–30 minutes until golden and
Remove from the oven and dust with
the icing sugar. Place under a hot grill to
caramelise, or use a blowtorch.
Place the milk, honeycomb and lecithin
in a small saucepan and heat until
simmering, then froth with a stick
blender until foaming.
Place a serving of the pudding in the
centre of a plate with some of the sauce
from the dish, top with ice cream and
add a spoonful of foam.
We meet the celebrity chef who will be showing
passengers how to cook up a storm on the Britannia.
Words Teresa Ooi
W hen P&O’s Britannia launches
in Southampton in March, she
will not only rule the waves,
but will also wow her “foodie’’ passengers.
At the Cookery Club on Deck 17, with
gobsmacking views of the ocean, British
celebrity chef James Martin and his team of
“Food Heroes” will wield their mesmerising
powers in the kitchen so that cruisers of all
ages can learn the finer art of cooking.
Cooking and cars have always been
Martin’s passions. From the age of eight, he
was washing pots in the kitchens at Castle
Howard in Yorkshire, where his father was
a manager, and soon learnt how to flambé
Martin opened his first restaurant at the
Hotel du Vin in Winchester just before
he turned 22 and bought his first Ferrari, a
stunning black 360, for the princely sum of
£82,000 two years later. At the age of 29,
he met Barbara Broccoli, daughter of James
Bond movie producer “Cubby” Broccoli,
who “won’’ him at a charity auction, paying
£18,000 for him to cook a meal at her
Chelsea home. Barbara soon became his
girlfriend and their relationship lasted more
than four years before they split.
Martin plans to be on board the Britannia
five times in 2015.
1. What’s so special about the Cookery Club?
Passengers of all ages and abilities will be
taught how to make delicious dishes by me,
resident chef and manager Rob Cottam and
some of the UK’s most celebrated chefs:
Marco Pierre White, Atul Kochhar, master
patissier Eric Lanlard and cheese expert
It will be like cooking in your dream
kitchen at home where you can concentrate
James Martin and P&O’s Britannia
White chocolate and
whisky croissant pudding
with honeycomb foam and
whisky ice cream
This is my trademark dish. It has been on
my restaurant menu for 22 years and is
still one of the biggest sellers. Obviously
it is not one for the kids!
FOR THE WHISKY ICE CREAM
100ml double cream
400ml whole milk
1 vanilla pod, split, seeds scraped out
6 egg yolks
100g caster sugar
FOR THE PUDDING
3 large all-butter croissants, thickly sliced
40g unsalted butter, softened
500ml double cream
1 vanilla pod, split, seeds scraped out
300g white chocolate, roughly chopped
3 whole eggs, plus 6 egg yolks
200g caster sugar
2 tbsp icing sugar, to dust
FOR THE HONEYCOMB FOAM
75g honeycomb, roughly chopped
1 tsp lecithin powder
Put the cream and milk into a pan with
the vanilla pod and bring to a simmer.
Whisk the egg yolks and sugar together.
Add the whisky to the hot cream and
return to a simmer, then pour over the
eggs, whisking constantly to combine.
Return to the pan and, whisking
constantly, heat gently until thick enough
to coat the back of a spoon.
Now you can go two ways. The high-
tech way is to strain the mixture into a
PacoJet ice cream container and freeze
until solid. Otherwise churn the mixture
as normal in an ice cream machine.
Either way, decant into a freezer-proof
container and freeze until needed.
Preheat the oven to 180°C/350°F/gas
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