Bernd Schröter
Director of Hotel Operation
Star Clippers

Koch, right, during his cooking demo on deck.

The team from 181.

The duo risotto.

Seabass.

Lamloin.

Grilled and Marinated Vegetables

Yield:
This recipe serves 4

Ingredients:
3 Ripe yet firm tomatoes
3 Sweet peppers, red, green & yellow
2 bulbs Fennel
2 Eggplants
2 Squash
8 EL Extra virgin olive oil
3 EL Balsamic vinegar
Salt, pepper and sugar

Garnish:
4 Bread sticks
Balsamic cream

Preparation:
Cut the sweet pepper into quarters and remove the seeds and white flesh.
Brown in an oven at 220°C until you can remove the skin with a kitchen towel.
Set aside on a plate and keep warm.
Cut all vegetables into 1cm slices.
Heat 2 spoons of olive oil and grill all the vegetables.
Add to the sweet peppers and keep warm.

For the marinade mix 6 spoonfuls of olive oil with the balsamic vinegar and season to taste.
Pour the dressing over the vegetables, cover with foil and leave in the fridge for two hours.

Presentation:
Arrange the vegetable slices on large flat plates and cover with the leftover dressing.
Garnish with Balsamic cream and bread sticks.
Served with fresh or toasted baguette.

Tip:
You can also serve this with white or brown rice as a vegetarian main course.

Chicken Breast on Mango Cabbage

Recipe serves four

INGREDIENTS:
2 large boneless chicken breasts (400g) or 4 small ones
1 finely chopped onion
1 garlic clove, finely chopped
1 finely chopped fresh red chili
1 ripe mango, peeled and cut into strips
1 head of Chinese cabbage, cleaned and cut into big pieces (4x4cm)
150ml vegetable stock
4 EL Extra virgin olive oil
Salt, pepper, sugar, soy sauce and lemon

GARNISH:
Chives (8)

ACCOMPANIMENT:
Mango cabbage

PREPARATION:
Preheat the oven to 120°C.

Season the chicken breasts and cook in olive oil, skin side fist and then the other side (4-5 minutes). Leave in the preheated oven another 15 minutes; the meat should be well cooked but not dry.

Stir fry the onions, garlic and chili and add the Chinese cabbage and strips of mango. Add some vegetable stock. Cook for a short while and season to taste with spices and soy sauce.

PRESENTATION:
Serve the Mango cabbage on large flat plates, slice the chicken breast and place on top of the cabbage. Garnish with chives.

TIP:
This recipe is good with Basmati rice or fried noodles. You can replace the chicken breast with duck breast or pork tenderloin.

This recipe serves four.

INGREDIENTS:
14 ounces (400 g) frozen ready made puff pastry
1 1/4 cups (300 ml) fresh cream
1 stick cinnamon
3 1/2 ounces (100 g) white chocolate
6 1/2 tablespoons (1 EL) cinnamon powder
3/4 cups (2 EL) icing sugar
7 ounces (200 g) of strawberries, cleaned, hulled and washed (or other berries)
Sugar, lemon juice

Decoration:
18 Mint leaves
Finely sieved cocoa powder

PREPARATION:
Defrost puff pastry, roll out on a floury surface to 1/4 inch (5 mm) thickness. Cut 8 rectangles, approximately 1 1/4 x 2 1/3 inches (3 x 6 cm). Bake according to the instructions and leave to cool.

Heat the fresh cream with the cinnamon stick and the white chocolate until the chocolate has completely dissolved. Leave to cool and put in the fridge for two hours.

Marinate the berries according to taste with sugar and lemon juice and mix in a blender or by hand. Remove the cinnamon stick from the chocolate cream and add cinnamon power and icing sugar and whip until the cream is firm.

PRESENTATION:
Place one piece of puff pastry on a large flat plate and put some cinnamon cream on top. Cover with another piece of puff pastry. Pour berry sauce around the pastry and decorate with mint leaves. Dust the edge of the plate with cocoa powder.

Swordfish Steak with Olive Oil

Ingredients for 4 servings
4 slices of sword fish steak
2 tablespoons of olives, halved without the stones
6 tablespoons of extra virgin olive oil
Salt
Pepper
Lemon

Decoration
1 Lemon (in quarters)
12 Basil leaves
Green beans and cherry tomatoes sautéed in butter
Boiled potatoes

Preparation
Heat up a little oil in a pan, season the fish with salt and pepper and sauté from all sides so the fish is still a little glassy in the middle. Keep warm.

Add the rest of the olive oil to the pan and sauté the olives. Season to your taste with salt, pepper and lemon juice.

Serving Suggestion
Place the boiled potatoes and sautéed seasoned green beans and tomatoes on a large plate. Put the swordfish steak on top and cover with the olives and olive oil. Garnish with lemon pieces and basil leaves.

Chef’s Tip
It’s also very nice with tuna steak or grouper filet.

Schröter started his carrier at the age of 14 and went on to worked 10 years as a chef, five years as an executive chef and 12 years as F&B Manager around the world in South America, Europe, the Middle East and Sri Lanka.

Since 2000 he’s been in charge of Star Clippers’ hotel operations. He is a member of Eurotoques and the Chaine des Rotisseurs.

Broccoli Cream Soup with Chili Cream

Ingredients for 4 persons:

100 gr finely chopped onion
300 gr diced broccoli
1 tsp of olive oil
200 ml of vegetable stock
50 gr of cream cheese (5% fat)
Salt, pepper and sugar to taste

Chili Cream
100 ml fresh whipped cream
1 tsp of finely chopped red chili peppers
3 tsp of croûtons

Decoration
4 Italian bread sticks
4 slices of smoked ham

Preparation
Heat the oil and sautée the onion until it looks transparent. Add the broccoli and let the mixture cook a little bit before adding the vegetable stock. Cover the pan and simmer for 5 to 10 minutes.

Mix the soup in a blender with the cream cheese and season to taste (salt, pepper, sugar)

Mix the chopped chili with the whipped cream.

Wrap a slice of ham around each bread stick (leaving half the bread stick free)

Serving suggestion
Pour the soup into a warm soup plate or bowl and garnish with some of the chili cream, sprinkle with croûtons and decorate with one ham bread stick.

Accompany with fresh or toasted baguette.

Chef’s tip:
Strips of turkey breast or sautéed chicken liver also work well as a garnish

Chef Jean-Marie Meulien brings years of experience, expertise and talent to Star Clippers’ kitchens. As culinary advisor, Meulien works with the food and beverage department at Star Clippers’ headquarters, as well as the on board chefs, to develop new dishes and put together menu cycles that will have the passengers raving and their palates dancing.

Formerly he was executive chef of Michelin three-star L’Oasis in La Napoule on the Cote du Sur on the French Riviera, and he upheld those three stars for 14 years. Prior to that, he was chef at Le Meridien in Paris and earned that restaurant two stars in just one year.

Meulien has shared his culinary talents with gourmands in more than a dozen countries, including Uruguay, Switzerland, Thailand, Morocco and Greece. He also serves as a culinary consultant to several restaurants and hotels around the world, and he is a member of the Disciples of Auguste Escoffier and Toques Blanches Internationales. His most recent cookbook, “Flavors of the Mediterranean,” can be found in kitchens across the globe.

Prepared by Chef Arun “Saa” Chonsakul

• Narrow rice noodles: 300 grams (10.5 ounces)
• Bean sprouts: 500 grams (17 ounces)
• Soybean curd: 1 cake
• Leaves of Chinese leeks: 50 grams (2 ounces)
• Chopped pickled white radish: 50 grams (2 ounces)
• Roasted peanuts, ground: ½ cup
• Lime: 1 whole
• Ground dried chilies: 1 tsp.
• Chopped shallots: 1 tbsp.
• Chopped garlic: 1 tbsp.
• Tamarind juice or vinegar: 4 tbsp.
• Fish sauce: 3 tbsp.
• Sugar: 4 tbsp.
• Cooking oil: ½ cup

Preparation

Heat 3 tbsp. of oil in a frying pan and sauté garlic and shallots. When yellowed, add the noodles with just enough water to soften them and fry, turning constantly with a spatula to prevent sticking. Move noodles to the side of the pan.

Put 3 tbsp. of oil into pan. When hot, fry the prawns, pickled radish, bean curd, dry chilies, sugar, tamarind juice and fish sauce; then return the noodles, mix thoroughly and move to the side.

Put 2 tbsp. of oil into the pan. When heated break the eggs into the pan and scramble with a spatula, spreading the eggs in a thin layer over the pan. When set, return the noodles and mix together. Add half of the bean sprouts and the Chinese leeks and mix together.

Spoon onto plates and sprinkle with ground peanuts. Serve with bean sprouts and Chinese leeks leaves.