RECIPES FROM THE ROYAL CLIPPER

We just returned from a cruise on Royal Clipper, the largest sailing ship in the world. Going from Cannes to Spain with the wind blowing and the square sails unfurled was an exciting experience. We also got two of the favorite recipes used on the Royal Clipper and other Star Clipper sailing ships to share with you.

CHICKEN CASSEROLE
Raw chicken, cut in pieces   
Onion, cut in pieces
Tomatoes, cut in pieces
Green Pepper, cut in pieces
Leeks, cut in pieces
White wine    1ltr
Soya oil    .05 ltr
Potatoes, peeled and cooked, hot  
Seasoning
Garlic, chopped  

Cut the chicken in 12 pieces and saute in half of the Soya oil. The other half of the oil heat in a big casserole and saute the onions with the leeks and the garlic in it. Place the chicken pieces on top and fill up with the white wine. Cover and let simmer in the oven at 180° C for 30 minutes. Add the tomatoes and the pepper and let simmer till the chicken is soft and tender. Season to taste and serve with boiled potatoes.

TURBOT, GRILLED, ON WHITE BEANS
Turbot fillet, portions of 200 gr   
Onions, chopped in fine cubes    0.2kg
White beans, cooked til soft    0.8 kg
Tomatoes, cut in cubes   0.3 kg
Red, green, yellow peppers in cubes   0.3 kg
Seasoning
Parsley, chopped   0.05 kg
Basil for decoration
Tomatoes puree for decoration
Red wine    1ltr
Calamares, in rings    0.5 kg

Saute the onion with the tomatoes and the pepper in a little bit of soya oil. Add the red wine and reduce to 1/3. Add the white beans and let cook for a few minutes. Season to taste. Grill the fish steaks and season them. Saute the calamares and season and add the chopped parsley. Place on a plate and use tomato puree to decorate.

Suggested wines:
Chicken: Pinot Grigio, Bolla, 1998. Made from Italy's most fashionable grape variety, a "clean", fresh and light white wine.
Turbot: Chateau La Coste, "Rosé d'une Nuit", cuvée Philippe, AOC Cotes d'Aix en Provence.  A traditionally vinicated pale rosé from the Aix-en-Provence area which compliments the flavors of Provence found in the preparation of the turbot.

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