WHEN the Queen Mary 2 docked in Port Elizabeth this week, we met executive sous chef Danny Hassan, 45, from Malaysia, and pastry chef Rommalno Rebello, 35, from India, who spend their days cooking for more than 3000 people on board.
The chefs rotate around the cruise ships, working for four months at a time and getting two months off.
Hassan said they worked from set menus for seven, 14 and 21 days.
“We obviously try to keep things interesting, and sometimes have to change the menu if we run out of stock.”
Rebello, who has worked aboard the Queen Victoria, Queen Elizabeth and the Queen Mary, said he loved the adventure of working on board a luxury liner.
Both these talented chefs shared their favourite recipes with MyWeekend readers.
Pan-roasted fillet of plaice, with baby shrimps fondue, lemon-scented baby spinach, Pommery mustard and Noilly Prat sauce
Ingredients:800g fillet of plaice
15g of all-purpose flour
Pinch of lemon pepper
Pinch of salt/pepper seasoning
120g baby shrimp
200g of wilted spinach
25g chopped onion
60g pencil of asparagus
200g mashed potato
25g Pommery mustard
100g heavy cream
20g fish bouillon
100g soft butter
150g Noilly Prat (dry white wine)
Pinch of chopped parsley
Pinch of thyme
Method:Trim and fillet the plaice, season with lemon pepper and salt, dust with AP flour and sear both sides until it’s a nice light golden brown and set aside.
In a heavy pan, sautée the onion until translucent, add the spinach and adjust the seasoning, blanch the pencil of asparagus until cooked and buttered and season with salt and pepper.
In a saucepan, put butter and add the onion until it’s soft, add the Noilly Prat, a pinch of thyme, add the fish bouillon then let it simmer a bit. Add the cream and simmer for three minutes and monte with soft butter.
Boil peeled potatoes in salted water until cooked and dry and mash them. Add warm milk, nutmeg, salt and pepper to taste.
How to serve it:
Pipe the mashed potatoes into the centre of the plate, add the spinach then the fish topped by the blanched baby shrimp and sauce, pencil asparagus and sprinkle with chopped parsley.
100g cocoa powder
100g dark chocolate
8pcs egg yolk
5g instant coffee
250ml whipped cream
Method:Cream the butter, honey and cocoa powder.
Melt the chocolate and then pour into the butter mixture.
Beat the yolk in separate bowls until it becomes floppy.
Boil the sugar and water until it reaches 160ºC then pour into the whisked yolk until it’s stiff.
Mix the chocolate and the whisked yolk and then fold into the whipped cream.
Pour into a terrine mould and keep in freezer overnight before serving.
Garnish with chocolate and fresh berries.