Star Clippers is known for a tantalising menu to suit everyone’s tastebuds. Whilst having a professionally trained, executive chef serve you dinner every night is the dream for us all, you don’t have to be on board one of our ships to enjoy the culinary delights that are presented on a daily basis.

We’ve been granted exclusive access to some of the recipes used on board and are delighted to share an insightful 3-course menu for the first time. After devouring your creation, why not wash it all down with a Star Clippers signature cocktail?

Starter

Broccoli cream soup with chilli cream

Serves 4

Ingredients

100g finely chopped onion
300g diced broccoli
1 teaspoon olive oil
200 ml vegetable stock
50g cream cheese (5% fat)
Salt, pepper and sugar.

For the chilli cream -

100ml fresh whipped cream
1 teaspoon finely chopped red chilli
3 teaspoons of toasted bread, diced and fried (croutons)

For the garnish -

4 bread sticks
4 slices smoked ham

Preparation

Heat the oil and sauté the onions until they look transparent.
Add the broccoli and let it cook for a while.
Add the vegetable stock, cover and simmer for around 5 to 10 minutes.
Mix the soup with the cream cheese in a blender and season to taste with salt, pepper and sugar.
Mix the chopped chilli with the whipped cream.
Roll one slice of smoked ham around each bread stick (leaving half of the stick bare).

Presentation

Pour the soup into a warmed soup plate or cup and garnish with chilli cream, croutons and one ham breadstick. Serve with fresh or toasted baguette.

Main

Chicken breast on mango cabbage

Serves 4

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 chilli
1 ripe mango, peeled and cut into strips
1 head of Chinese cabbage, cleaned and cut into big pieces (4x4cm)
150ml vegetable stock
4tbsp extra virgin olive oil
Salt, pepper, sugar, soy sauce and lemon

For the 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 chilli 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.

Dessert

Puff Pastry with Cinnamon Cream

Serves 4

Ingredients

400g frozen ready-made puff pastry
300 ml fresh cream
1 stick cinnamon (around 5 cm)
100g white chocolate
1tbsp cinnamon powder
2tbsp icing sugar
200g 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 5mm thickness. Cut 8 rectangles, 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

Cocktail

Rum Punch

Ingredients

35ml light rum
35ml dark rum
60ml pineapple juice
30ml orange juice, freshly squeezed
7ml lime juice, freshly squeezed
7ml grenadine

Garnish

Brandied or maraschino cherry

Preparation

Add light rum, dark rum, pineapple, orange and lime juices, and grenadine into a shaker with ice, and shake until well-chilled.

Presentation

Strain into a Hurricane glass over fresh ice. Garnish with a maraschino or brandied cherry.