Chef Arnis from La Belle Epoque entices us with his signature recipes…
Dining Delights aboard La Belle Epoque
Food and wine is a huge part of our guest experience on board, and we take pride in our staff of world-class chefs whose creations take you on a different culinary journey each day. La Belle Epoque’s Latvian-born master chef, Arnis Maskevics, shares his three signature recipes – a zingy balsamic vinaigrette, a hot goat’s cheese salad, and a comforting Beef Bourguignon.
You Will Need:
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp fine sea salt
- ½ tsp fine sea salt
- ½ tsp freshly crushed black pepper
- 1 large garlic clove, minced
- ¼ cup balsamic vinegar
- ¾ cup extra virgin olive oil
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
- Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate.
- Shake well before serving.
Hot Goat's Cheese Salad
For the Marinade:
- 290ml extra virgin olive oil
- 100ml balsamic vinegar
- 2tbsp brown sugar
- Pinch of salt
- Pinch of pepper
For the Salad:
- Freshly ground black pepper
- Olive oil for drizzling
- 200g goat’s cheese log, cut into 1cm thick slices
- Extra virgin olive oil
- Fresh basil
- Garden leaves of your choice
- 100g cherry tomatoes
- 100g sundried tomatoes
- Splash of sundried tomato oil for seasoning
- Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting
- For the marinade, place all of the marinade ingredients into a large bowl and mix together well
- Place the goats’ cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown
- To serve, place the salad leaves, cherry tomatoes and sundried tomatoes into a large serving bowl. Top with the grilled goat’s cheese. Drizzle with a little of the marinade and sundried tomato oil for extra flavour.
You Will Need:
- 675g lean beef steak, cut into 5cm cubes
- 45ml rapeseed or olive oil
- 1 medium onion, peeled and chopped
- 200g baby carrots, tops removed
- 2 large garlic cloves, peeled and finely chopped or crushed
- 200g bacon lardons or pancetta cubes
- 300g shallots or baby onions, peeled and left whole
- 100g button mushrooms, halved
- Salt and freshly milled black pepper
- 2 tsp sugar
- Handful of freshly chopped flat-leaf parsley, to garnish
- Heat half the oil in a 1.7L ovenproof casserole dish with a lid and cook the beef in batches for 4-5 minutes until browned. Remove and set aside.
- Cook the onions, carrots and garlic for 3-4 minutes.
- Bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
- Return the meat to the pot and sprinkle over the onions.
- Add the wine. Season and cook in a preheated oven at Gas mark 2, 150°C/ 300°F, or on the hob under a very low flame for 2-2½ hours.
- 45 minutes before the end of the cooking time, heat the remaining oil in a large non-stick frying pan and cook the bacon lardons and shallots or baby onions for 4-5 minutes until soft, and lightly browned.
- Add to the casserole pot with the mushrooms, season, stir gently, then cover and cook for the remaining cooking time.
- Garnish with parsley and serve with boiled new potatoes, or mash and seasonal vegetables.