Some of our favourite chef’s around the world are sharing their signature recipes from healthy miso soup to a comforting roast chicken. Food is one of the best ways to virtually travel and enjoy dishes that live in your memory long after the trip or experience new flavours. Bon Appétit!
Broccomoli and Avocado Toast by Head Chef, Justin Macy: CIVANA Wellness Resort & Spa
Recipe (Broccomoli):
- 2 avocados
- 350g broccoli blanched and chopped Pico (salsa)
- 2 tomato diced
- 1 jalapeno diced
- 1 bunch coriander chopped
- ½ red onion diced
- 2 tbsp chopped garlic
- 1.5 lime juiced
Method:
In a food processor, pulse blanched broccoli and avocados till desired texture. Transfer to mixing bowl and fold in pico (salsa). Serve a side of fresh pico on the side simply by doubling the recipe. Serve with gluten free corn tortilla chips or strips of or veggies such as bell peppers or sliced cucumbers.
Recipe (broccomoli):
- 2 pc sourdough bread lightly toasted
- 57g broccomoli (see recipe above, spread on toast as base)
- 75g simple salad, dark leafy greens
- ½ avocado sliced
- 28g crumbled goat cheese
- 2 tbsp chia seeds
Method:
Toast sourdough bread, spread brocomoli as base, place simple salad on top, followed by sliced avocado, goat cheese and chia seeds.
About the chef:
Justin Macy is the Head Chef at CIVANA Resort & Spa, a luxury wellness resort in Scottsdale, Arizona which aims to provide every guest a wellness experience that empowers them to stay happy and give them the tools to continue and maintain their changes long after checkout. Based around four main pillars, including movement, spa, nourishment and discovery, CIVANA is not only a rejuvenating retreat but offers guidance and support for guests looking to improve their well-being and discover new experiences. Justin has two signature dishes: Broccomoli and the much loved Avocado toast which can now be expertly replicated at home. These dishes are a great source of Vitamins K and C, which builds collagen. The fresh texture adds additional fibre which is important for digestive health.
Farro Risotto Primavera Style by Chef Lisa Dahl: Arizona
This springtime dish uses farro – a high protein, high fibre whole-grain wheat, similar to barley – to create a more nutritious risotto. The beauty of this dish is that it is very versatile, allowing you to use ingredients depending on the season and what’s in the shops. Here, Chef Dahl shares her favourite version, perfect for spring. If you don’t have farro, you can use another grain or risotto rice.
Recipe:
- 150g uncooked farro or alternative grain
- 1.9l vegetable stock or salted water (you will reserve some for finishing the dish)
- 60ml extra virgin olive oil
- 150g courgette sliced thinly or cubed
- 175g of red and yellow peppers, diced
- 90g leeks, sliced
- 125g asparagus, quickly blanched in salted water and diced
- 150g raw peas
- 2-3 fresh minced garlic cloves
- 2 tablespoons soy sauce
- 1 lemon zest from entire lemon and juice from half lemon
Optional
- Rocket leaves
- 15g parsley coarsely chopped
Method:
Bring a large pot of salted water or vegetable broth to a boil and add in the farro. Simmer until tender but a little al dente. Drain in colander and stop cooking by rinsing under cold water. Set aside. Add good quality extra virgin olive oil in a medium sauté pan and heat. In order of vegetables listed, begin to sauté courgette first till lightly golden on all sides. Follow with the peppers, bringing colour to them before adding the leeks, which cook very quickly. The goal is colour and texture retention. When the leeks are wilted and translucent, add minced garlic carefully, ensuring it does not brown. Stir mixture evenly. Now if all vegetables are soft and evenly cooked add the blanched asparagus, followed by baby peas. Add the cooked farro to the sauté pan and continue to cook on low heat. Combine everything, adding soy sauce and ½ cup of reserved veggie stock. Reduce broth and finish with chopped parsley, lemon juice and lemon zest. Add salt and pepper and check seasoning before serving with some rocket leaves.
About the chef:
Chef Lisa Dahl is the founder and CEO of Dahl Restaurant Group, based in Sedona, Arizona. She is one of the country’s leading female chefs and restaurateurs who has pioneered the culinary scene in Sedona for more than 25 years and is widely credited for the city’s emergence as a national ‘foodie destination’. Chef Dahl is a two-time James Beard House-featured chef and was recently recognised with the prestigious top honour of “2019 Food Pioneer” award by the Arizona Restaurant Association’s Foodist Awards. Dahl is the executive chef and CEO of five restaurants in Northern Arizona’s red rock country where she has earned international acclaim for Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa, Mariposa Latin Inspired Grill and her newest addition, Butterfly Burger, A Couture Burger Lounge.
‘Miso soup from scratch’ by Chef Bill Kim, Urbanbelly and The Table at Crate: Illinois
Recipe (dashi)
- 950ml of water
- 4 pcs of kombu (dried kelp) pcs 2″ x 2″
- 12g of dried bonito flakes
(Ingredients can be purchased from Waitrose/Ocado)
Method:
- In a medium sauce pan add water than add kombu bring it to simmer
- Turn off the heat than add bonito flakes let it steep for 20 minutes
- Strain the broth into bowl and discard the kombu and bonito
Recipe (miso soup recipe)
- 950ml dashi
- 4 tbsp shiro miso
- 1 block of firm tofu, cut into medium size dice
- 52g scallion, thinly sliced
Method:
- In a medium sauce pan, add dashi (above) and bring it to simmer
- Whisk in shiro miso paste then add diced firm tofu and garnish with scallion
About the chef:
Award-winning Chef Bill Kim of Urbanbelly and The Table at Crate in Illinois creates at home recipes to bring a multitude of flavours to the kitchen. Kim received his formal training at the School of Culinary Arts at Kendall College. When Kim returned to Chicago he was an executive chef of Le Lan which crystallized both his cultural and culinary experiences with the restaurant’s progressive Asia-inspired menu, earning him a 2008 StarChefs Rising Stars Award. That same year Kim opened his fast casual fantasy, Urbanbelly, a modern noodle and dumpling house that brought his imagination and internationalism to the fore. A second concept, Belly Shack, followed, highlighting pan-Asian cuisine with Latin notes and characteristic “Kim” creativity.
‘Springtime White Asparagus with “Trentino” sauce and crispy speck’ by local chef Elena Vian: Trentino
Recipe:
- 2kg white asparagus
- 10g butter
- Pinch of salt
Sauce
- 2 eggs (for a gourmet version use goose eggs, if available)
- 250g sunflower oil
- 1 tablespoon of mustard
- 2 tablespoons of white vinegar
- Pinch of salt
- Handful of chives
- 400g of speck (pork)
Method:
- Hard boil the eggs. Trim and peel the asparagus with a potato peeler, making sure you remove the hard part of the stems
- Bring salted water in a saucepan to the boil, add the asparagus together with a small knob of butter and cook with the lid on for five minutes at medium heat
- In the meantime, peel the eggs and separate the egg white from the yolk. Blend the yolk in the mixer with mustard, vinegar and oil
- Chop the egg white and mix it in with the chives. Combine the egg white mixture with the yolk mixture
- Fry the speck in a pan to make it crispy
- Best served with a glass of chilled Trentodoc sparkling wine from Trentino, preferably Ferrari Perlé which is available to buy in UK supermarkets
About the chef:
The region of Trentino is one of Europe’s natural frontiers, stretching from the northern shores of Lake Garda up into the Dolomite mountains. Its rich mix of traditions, terrain and microclimates lend themselves to a diverse food culture where organic fruits and vegetables, fine wines, craft beer, olive oil, pasta, fresh fish, venison, beef and several kinds of cheese are all harvested and produced locally. Local chef of the region, Elena Vian, provides a virtual demonstration on how to prepare the traditional springtime Italian dish at home, with ingredients that can all be sourced from local supermarkets across the UK. Elena’s culinary career has taken her across the globe, working on private yachts as well as cooking for celebrities including singer, Mika and actress, Lèa Seydoux before becoming the first private chef for Eataly Milan.
Roasted Chicken by Master Chef, Jacques Pépin: Oceania Cruises
Recipe (seasoning blend):
- 2 bay leaves, minced
- 2 tablespoons each dried rosemary, thyme, sage and sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground ginger
- ¾ teaspoon ground mace
- ½ teaspoon ground white pepper
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
Recipe (chicken):
- 55g butter, melted
- 1 (4- to 6-pound) chicken or chicken cuts (230kg)
- Fleur de sel or Maldon salt, for finishing
(Serves 6)
Method:
In a small bowl, combine all ingredients and mix well. Store unused seasoning blend in a sealed sterilised jar for up to 3 months. Preheat the oven to 400°F/204°C. In a small bowl, combine the butter and 2 heaping tablespoons of the seasoning blend and brush the spiced butter generously over the chicken. Place the chicken on a roasting rack, breast side up. Roast the chicken, brushing every 15 minutes with spiced butter, until the meatiest part reaches an internal temperature of 160°F/71°C, about 15 minutes per pound. Remove from the oven and let rest 15 minutes. Carve the chicken and finish the pieces with salt.
About the chef:
As Oceania Cruises’ Executive Culinary Director since 2003, Master Chef Jacques Pépin has long inspired the award-winning culinary programme, which is renowned for The Finest Cuisine at Sea. In close collaboration with Oceania Cruises’ Executive Culinary Director, Master Chef Jacques Pépin, Chef Kelly ensures that the first hands-on cooking school at sea balances enrichment and culinary technique with the joy of learning about the world through food and wine.
