As the leaves turn and the temperatures drop, our talented Executive Chefs aboard our sister ships, Bolette and Borealis, have crafted two comforting autumnal recipes to bring warmth to your table throughout the season. Whether you're in the mood for a savoury meal or a delicious cake, these dishes are sure to delight this autumn.
BRAISED LAMB SHANK IN A RICH CHOCOLATE SAUCE SERVED WITH CHEESY PUMPKIN POLENTA
by Bolette’s Executive Chef, Ajesh
Serves 2
Ingredients:
2 lamb shanks
1 onion, diced
2 carrots, diced
2 celery stalks
4 garlic cloves
10g fresh thyme
10g fresh rosemary
1 bay leaf
1-2 tbsp dark chocolate (70% or higher), chopped
1 cup red wine
2 cups lamb stock
2 tbsp tomato paste
2 tbsp olive oil
Salt and pepper, to taste
For the cheesy pumpkin polenta:
120g polenta
200g pumpkin puree
100g Parmesan cheese, grated
20g unsalted butter
240ml water
1 tsp salt
½ tsp black pepper
Method:
1. Preheat the oven to 160°C.
2. Season the lamb shanks with salt and pepper. In a large casserole dish or Dutch oven, heat the olive oil over medium-high heat.
3. Sear the lamb shanks on all sides until browned, then remove and set aside.
4. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened, then add the garlic and cook for an additional minute.
5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for a few minutes.
6. Stir in the stock, tomato purée, thyme, rosemary, and bay leaf. Bring to a gentle simmer.
7. Return the lamb shanks to the pot, cover and transfer to the oven. Braise for 2-3 hours, or until the meat is tender and falling off the bone.
8. Once cooked, remove the lamb and keep it warm. Discard the bay leaf, stir in the chopped chocolate until melted and combined, then season if needed.
For the cheesy pumpkin polenta:
1. In a large saucepan, bring the water to a boil.
2. Gradually whisk in the polenta, then reduce the heat to low and stir constantly for 15-20 minutes until thickened.
3. Once the polenta is thick, stir in the pumpkin purée, Parmesan, and salt and pepper. For extra creaminess, add a knob of butter if desired.
4. Spoon the cheesy pumpkin polenta onto the plate, top with the braised lamb shank and drizzle over the chocolate sauce.
ORANGE, CINNAMON & BLACKBERRY CAKE
by Borealis’ Executive Chef, Manish
Serves approx. 8
Ingredients for the sponges:
225g unsalted butter, softened
225g caster sugar
4 large eggs
1tsp vanilla extract
250g flour
1tsp baking powder
2 oranges, zested
150g blackberries, halved if large
1 tsp Cinnamon
For the marmalade:
3 oranges, zested
100g caster sugar
For the topping:
150g cream
350g icing sugar
1 orange, zested, plus extra zest to serve as garnish
1tbsp milk
200g orange marmalade
100g blackberries
Serves approx. 8
Ingredients for the sponges:
225g unsalted butter, softened
225g caster sugar
4 large eggs
1tsp vanilla extract
250g flour
1tsp baking powder
2 oranges, zested
150g blackberries, halved if large
1 tsp Cinnamon
For the marmalade:
3 oranges, zested
100g caster sugar
For the topping:
150g cream
350g icing sugar
1 orange, zested, plus extra zest to serve as garnish
1tbsp milk
200g orange marmalade
100g blackberries
Method:
1. Heat the oven to 180C. Butter three 20cm loose-bottomed cake tins and line with baking parchment paper. Beat the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, until combined. Tip in the vanilla, flour, cinnamon and baking powder. Mix until smooth, then gently fold in the orange zest and blackberries with a spatula, being careful not to overmix.
2. Divide the batter between the three tins and bake for 35-40 mins until golden and a skewer inserted into the middle comes out clean.
3. Zest the orange and cook with the caster sugar until it lightly caramelizes to form the marmalade. Then set aside for topping.
4. Beat the cream and icing sugar in a large bowl with an electric whisk until light, pale and fluffy. Whisk in the orange zest and milk until the flavours combine, then fold into whipped cream for flavour.
5. Remove the cooled sponges from the tins, and place one on a cake board or plate. Pipe the flavour cream, spoon some orange marmalade and top it up with fresh blackberries cut in half. Repeat until three layers of sponge and cream with the marmalade are formed. Pipe more cream dots all over the surface.
6. Garnish with the fresh blackberries, strawberry, and orange zest marmalade.
Method:
1. Heat the oven to 180C. Butter three 20cm loose-bottomed cake tins and line with baking parchment paper. Beat the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, until combined. Tip in the vanilla, flour, cinnamon and baking powder. Mix until smooth, then gently fold in the orange zest and blackberries with a spatula, being careful not to overmix.
2. Divide the batter between the three tins and bake for 35-40 mins until golden and a skewer inserted into the middle comes out clean.
3. Zest the orange and cook with the caster sugar until it lightly caramelizes to form the marmalade. Then set aside for topping.
4. Beat the cream and icing sugar in a large bowl with an electric whisk until light, pale and fluffy. Whisk in the orange zest and milk until the flavours combine, then fold into whipped cream for flavour.
5. Remove the cooled sponges from the tins, and place one on a cake board or plate. Pipe the flavour cream, spoon some orange marmalade and top it up with fresh blackberries cut in half. Repeat until three layers of sponge and cream with the marmalade are formed. Pipe more cream dots all over the surface.
6. Garnish with the fresh blackberries, strawberry, and orange zest marmalade.
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