As you know my favourite place to dine onboard P&O Cruises, Oceana is the Marco Pierre White, Café Jardin. The food is delicious and to be honest it’s nice to have the lighter lunchtime options that they provide, like a Panini or soup. The breakfast and lunch menus are at no extra charge whereas the evening menu has a small charge of just £5.25 per person. The evening menus are split between two, Menu A and Menu B. My favourite is Menu A and on my last cruise I took full advantage of it. I did on my Caribbean cruise too, but that’s another story!

Today’s blog is a little extra special. I have taken three of my favourite dishes from Menu A, we have a starter, main course and dessert. I asked P&O Cruises for the recipes for each dish I selected, they kindly obliged and today I am bringing you a Cafe Jardin, three course meal.

I will be trying to re-create the prawn dish that is for sure, if you decide to give any of the dishes a try at some point then please let me know and send pictures! 🙂

Garlic and Chilli Tiger Prawns – 4 portions

450grm Tiger Prawns
160ml Olive Oil
40grm Red Chilli’s
20grm Garlic
80grm Shallots
8grm Parsley
 120grm Lemon
4 Focaccia

 Method 1. Sweat the shallots, garlic and chilli until soft, then add the olive oil and heat up. 2.  Add the tiger prawns and sauté briefly, turning once, until they are pink and firm (about 2 minutes on each side). 3. Sprinkle the dish with some chopped parsley and serve immediately with a lemon wedge and Focaccia bread.

Pizza with Buffalo Mozzarella – 4 portions

Pizza Dough

364grm Flour Stronghold
4grm Yeast
5grm Salt
15ml Olive Oil
28ml Milk
182ml Warm Water

Method 1. Mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. 2. Gradually add the water, mixing well to form a soft dough. 3. Turn the dough out on to a floured work surface and knead for about five minutes until smooth and elastic. 4. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1? hours until doubled in size. 5. Roll and stretch out the dough ball onto a flat tray or to a semolina floured surface make as thin as possible.

 Tomato Sauce Base

 180grm Passata or Chopped Tomatoes
100grm Onion Chopped
10grm Garlic Crushed
30grm Tomato Puree
3grm Fresh or Dried Oregano
Salt & Pepper

Method 1. Sauté the onions and garlic. 2. Add Tomato Puree and Passata and simmer gently for 15 minutes 3. Put the mix into the blender and liquidize 4. Adjust the seasoning and allow to cool. Pizza Method 1. Ladle the tomato sauce on the surface of the pizza base in a spiral motion and then sprinkle on the toppings and cheese. 2. Bake in a hot pre-heated oven for around 7 minutes until the base is crisp on the bottom. 3. For the best results bake in a pre-heated pizza stone oven to achieve an authentic stone baked crust.

Baked Ricotta Cheesecake with Amarena Cherry Compote – 8 small portions

400grm Cheesecake base crumbs
4 Eggs
650grm Ricotta Cheese
15grm Cornstach/Cornflour
150ml Cream
10ml Vanilla Flavouring
40grm Gelatine
60grm Orange
125grm Castor Sugar
100grm Butter

 Method 1. Line the tin with the crumb base. 2. Whip egg whites separately and set aside 3. Combine the remaining ingredients together then fold into the whipped egg whites. 4. Pour the mix over the crumb base and bake at 160*c for 40-45 minutes. 5. Allow to cool at room temperature prior to refrigerating and then cut the cheesecake into 8 portions.

Happy Cooking everyone!!!

Author: Danielle