This November, join world-renowned master Chef Jacques Pépin – Executive Culinary Director for Oceania Cruises – as he takes guests aboard Oceania Marina’s 10-night Medieval Artistry cruise on a culinary adventure. Guests will be treated to specially designed signature menus, engaging lectures, culinary demonstrations and much more.
The Venice to Rome voyage will include book signings, meet-and-greets and a special culinary demonstration hosted by Pépin. During the cruise, guests will also be treated to specially designed menus in the restaurants, epicurean-infused shore excursions and hands-on culinary instruction taking place in the state-of-the-art Culinary Center on board.
To get you in the mood for some delicious onboard treats, we thought we would share one of Jacques signature recipes for Rotisserie Chicken.
JACQUES’ ROTISSERIE CHICKEN – SERVES 4
- 2 bay leaves
- 2 tablespoons dried thyme
- 1 tablespoon plus 1 teaspoon dried rosemary
- 1 tablespoon plus 1 teaspoon dried sage
- 1½ teaspoons dried basil
- 1 teaspoon dried oregano
- ¼ cup kosher salt
- 2 tablespoons sweet paprika
- 1 teaspoon ground ginger
- ¾ teaspoon ground coriander
- ¾ teaspoon ground mace
- ½ teaspoon ground white pepper
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 1 whole chicken, 4½ to 5 pounds, trimmed of excess fat
- Canola oil
- Fleur de sel
Seasoning Blend: In a spice grinder, combine the bay leaves, thyme, rosemary, sage, basil, and oregano and grind to a coarse powder. Transfer the ground mixture to a small bowl and stir in the salt, paprika, ginger, coriander, mace, white pepper, cloves, and cardamom.
Chicken: Rotisserie and grill set-up will vary depending on the manufacturer, so follow the instructions provided with your equipment. For a grill that has a separate burner or infrared heating element for the rotisserie, preheat that area to medium-high and preheat the grill under the rotisserie to medium.
Place the chicken on a work surface and place a long piece of kitchen twine under the wings. Bring the twine up around the chicken and tie, securing the wings against the bird. Tie the drumsticks together with a separate piece of twine. Trussing the chicken will help it cook more evenly.
Season and Cook: Rub the chicken with an even coating of the seasoning blend. You won’t need all of it. Store the remainder in an airtight container at room temperature for future use. Lightly dab the surface of the seasoned chicken with canola oil to help the spice blend adhere.
Secure the chicken to the rotisserie rod using the prongs provided. Cook, adjusting the heat as needed to keep the chicken skin from becoming too dark as the meat cooks. The chicken is done when a kitchen thermometer inserted into the meatiest part of the thigh without touching the bone registers 165°F, about 1½ hours.
To Serve: Remove the chicken from the rotisserie and let it rest for 10 minutes. Cut into serving pieces and arrange on a platter. Sprinkle with fleur de sel.
Venice To Rome Aboard Oceania Marina
Oceania Marina – November 1, 2016, for 10-nights.
Itinerary: Venice | Koper | Zadar | Kotor | Bari | Corfu | Zakinthos | Valletta | Catania | Naples/Capri | Civitavecchia (Rome)
Shore excursion offerings on this sailing include Ljubljana on your own in Slovenia, Kornati Island cruise from the port of Zadar, Sassi of Matera UNESCO World Heritage Site in Bari and a Hop On Hop Off city tour in Valletta.
Oceania Cruises OLife Promotion also applies to this voyage, which includes flights, free onboard internet usage and a choice of 4 FREE shore excursions, $400pp onboard credit or a House Select drinks package! Speak to one of our Cruise Experts on the number below for full details.
This voyage is also available as an extended 20-night itinerary with additional ports including: Barcelona, Spain, Monte Carlo, Lisbon and more. To view this voyage in full, please click here.
Book your Oceania cruise holiday with The Cruise Line
If you would like further details on Oceania Cruises or if you would like us to check the latest fares and availability for you, please call one of our Cruise Experts on 0800 008 6677.