I took part in a master class cooking class with a group of food writers whilst on board Holland America Line’s Nieuw Amsterdam in the Culinary Arts Center. It was run by the on board chef David Green Thompson.
These are the meals and recipes that he taught us how to make
Beef Tartare – cooking with Holland America Line Chef Tournant David Green Thompson
- (1)10 oz fillet steak
- 1 tsp capers
- 1 tsp gherkin
- 1 Tbsp mustard
- 1 Tbsp good quality vinegar
- 1 Tbsp chive
- 1 shallot
- 1 egg yolk
- Salt and pepper
- Wonton chips
- Chop steak by hand to a mince. Mince all ingredients except egg. Combine. Season with salt and pepper.
- Place beef in a mold of choice.
- Place egg yolk on top of beef.
- Fry wonton wrapper in deep fat fryer @ 350F until crisp. Season and serve.
Seared Foie Gras with Strawberries and Brioche – cooking with Holland America Line Chef Tournant David Green Thompson
- 1 grade A lobe goose liver
- 1 pint fresh strawberries
- 1 cup sugar
- ¼ cup balsamic vinegar
- 1 loaf brioche
- Portion goose liver into ½ inch thick slices.
- Score each portion with a crosshatch pattern on the presentation side using a knife.
- Take a pan and heat to a smoke point. Place foie in pan and apply pressure with your finger for 3 seconds. Sear until golden brown.
- Place strawberries, cup sugar, and balsamic in sauce pot. Reduce to compote consistency.
- Slice brioche into slices and toast.
- Serve immediately.
Morrocan Style Quail with Cous Cous and Aubergine Puree – cooking with Holland America Line Chef Tournant David Green Thompson
- 1 semi deboned quail
- 1 tsp 5 spice
- 1 head cauliflower
- 1 cup couscous
- 1 Tbsp mint
- 1 Tbsp parsley
- 1 lemon
- 1 eggplant
- 1 head garlic
- 1 cup olive oil
Debone quail and season with 5 spice, salt and pepper. Remove skin and lay it flat on plastic wrap. Take the flesh and place it on the skin. Wrap up the plastic around the quail, forming a ball. Tie the plastic with butchers twine. Poach until firm in simmering water. Remove plastic and fry until golden.
Take cauliflower and make florets. Brown them in pan. Remove, add couscous and toast until nicely browned. In a separate pot, take green tea and make a strong tea liquid. Add cauliflower to couscous, and add tea in a one to one ratio. Cover. Season with salt and pepper, fresh mint, parsley, olive oil, and lemon juice. Fluff the couscous and serve warm.
Take eggplant and cut it in half. Add garlic and olive oil. Roast in 400F oven until soft, remove flesh from skin with a spoon and puree. Season with salt and pepper and lemon juice.
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