New Delhi, May 22, 2024: Ever wondered what are some of the exotic dishes served aboard premium global cruise liners that makes millions of travellers around the world aspire for a cruise vacation? How does some Thai Cashew Chicken or a Mediterranean Goddess Bowl sound? The names of these dishes are enough to titillate your taste buds but until you get a chance to get on your very own cruise vacation aboard Norwegian Cruise Line’s (NCL) latest ship— Norwegian Aqua, that launches in April 2025 and serves these delectable dishes, here are the exclusive recipes that you could experiment with and master in the meantime!
Mediterranean Goddess Bowl
Recreate all the sun-kissed flavours reminiscent of the ancient Mediterranean food culture in your kitchen by tossing together these ingredients to create your very own version of the Mediterranean Goddess Bowl. Norwegian Aqua’s new eatery Planterie offers plant-based bowls at the Indulge Food Hall.
Yield: 5 Portions
- 20 oz quinoa and kale tabbouleh, sub recipe
- 10 oz sumac seasoned chickpeas, sub recipe
- 15 each, honey roasted carrots, sub recipe
- 10 oz hummus, sub recipe
- 25 English cucumbers, ¼” inch slices
- 1 oz cherry tomatoes, halved
- 30 each, Kalamata olives, pitted
- 5 each, lemons, halved
Quinoa and Kale Tabbouleh
Yield: 5 Portions
- 6 oz kale, chiffonade
- 6 oz quinoa, cooked
- 3 oz cherry tomatoes, halved
- 1 oz red onion, minced
- 2 tsp fresh mint, torn
- 2 tsp Italian parsley, chiffonade
- 1 oz lemon juice, fresh
- 2 oz extra virgin olive oil
- Black pepper, freshly ground, to taste
- Salt, to taste
Sumac Seasoned Chickpeas
Yield: 5 Portions
- 10 oz chickpeas, dried
- ½ Tbs honey
- ½ Tbs shawarma spice
- ½ Tbs extra virgin olive oil
- ¼ tsp Maldon salt
Honey Roasted Carrots
Yield: 15 Each (3 per serving)
- 15 each baby carrots with greens
- 2 tsp extra virgin olive oil
- 2 tsp honey
- 1 tsp cumin seeds
- 5 oz fresh lemon juice
- 1/8 tsp kosher salt
- Black pepper, freshly ground, to taste
Hummus
Yield: 5 Portions
- 1 can chickpeas, rinsed
- 2 garlic cloves
- 2 Tbs extra virgin olive oil
- 2 Tbs lemon juice, fresh
- 1 tsp lemon zest, fresh
- 2 tsp tahini sesame paste
- Salt, to taste
- 1/8 cup of ice
- Pinch of Baking soda
Directions:
- Build bowl as per the photo using the quinoa and kale tabbouleh as the base.
Quinoa and Kale Tabbouleh:
- Mix all ingredients and season with salt and pepper.
Sumac Seasoned Chickpeas
- Preheat oven to 375 degrees F (190 C).
- Combine dried chickpeas to a mixing bowl along with oil, shawarma spice, honey, and salt. Toss to combine.
- Place seasoned chickpeas onto a lined baking sheet.
- Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown.
Honey Roasted Carrots:
- Trim and scrub the carrots, reserving the greens.
- Slice larger carrots in half lengthwise and halve crosswise if longer than 6 inches.
- Place the carrots on a baking sheet, drizzle with the olive oil, lemon and honey and sprinkle with the cumin, black pepper and salt.
- Roast, tossing occasionally, until the carrots are tender, 20-30 minutes.
Hummus:
- Put all ingredients into food processor and blend into fine paste.
- Add a little water if needed for a thinner consistency.
Thai Cashew Chicken
Get a feel of the vibrant energy of Bangkok by whipping up this Thai Cashew Chicken recipe served at Sukhothai — NCL’s first-ever Thai specialty restaurant.
Thai Cashew Chicken
5 Servings
Ingredients:
- 4 cups marinated chicken thighs, sub recipe
- 2 cups Thai stir fry sauce, sub recipe
- ¾ cup canola oil
- 25 pieces dried chilis
- 5 Tbs oz garlic, fresh, minced
- 1.25 cups yellow onions, 1” inch dice
- 5 Tbs scallions, green part only, 2” cut
- 5 Tbs Thai chili paste
- ¾ cup red bell pepper, 1” inch dice
- ¾ cup zucchini, fresh, ½ moons, 2” cut
- ¾ cup cashew nuts
- ¾ cup chicken stock, canned
- 2.5 Tbs sesame oil
Directions:
- Preheat the oven to 350°F and roast the cashews on a baking sheet for 8-10 minutes or until they a deep golden-brown color, stirring occasionally.
- Heat the oil to a wok and add the dried chilies; turn the heat to low. Keep stirring the chilies until they puff and darken into a maroon color, about 1 minute.
- Quickly remove the chilies with a mesh skimmer, leaving the oil behind, and place them onto a paper towel lined plate to drain.
- In the same wok, turn the heat up to high. Once the oil is hot, add the chicken and spread the pieces out into one layer.
- Allow the chicken to sear, undisturbed, for about 2 minutes or until the underside is nicely browned.
- Once browned, toss the chicken and keep cooking, stirring frequently, until the chicken is completely cooked.
- Turn off the heat and remove the chicken from the pan, leaving all the oil behind.
- With the heat still off, add the chopped garlic, then turn the heat to medium. Stir the garlic until the smallest pieces turn golden brown, then add the onions and stir for about one minute.
- Turn the heat up to high, then add the bell peppers, zucchini, toasted chilis, chicken, Thai stir fry sauce, chicken stock and Thai chili paste. Toss until heated through and well mixed, about 1 minute.
- Turn off the heat, drizzle the sesame oil into the wok, add the scallions and cashews and toss just until mixed. Serve immediately.
Sub Recipe: Marinated Chicken Thighs
5 Servings
Ingredients:
- 30 oz boneless chicken thighs, ½” inch, diced, pieces
- 1/3 cup Thai soy sauce
- 1 Tbs sugar
- 1/3 cup water
Directions:
For Marinated Chicken Thighs:
- Combine soy sauce, sugar and water in a bowl and mix until sugar dissolves.
- Add diced chicken thigh meat and allow to marinate for 1 hour.
Sub Recipe: Thai Stir Fry Sauce
5 Servings
Ingredients:
- 5 Tbs oyster sauce
- 2.5 Tbs Thai soy sauce
- 1.5 Tbs golden mountain sauce
- 1.5 Tbs fish sauce
- 1.5 Tbs granulated sugar
For Thai Stir Fry Sauce:
- Combine all ingredients in a bowl and whisk together to evenly incorporate.
- See aside for service.
