Yes it’s rabbit. A whole rabbit deboned and filled with its leg meat, liver and kidneys. Additionally I added some foie gras, chorizo, green asparagus and carrots.
Served with honey-thyme mustard and pickled vegetable salad.
All it needs now is a cold glass of good white wine and some fresh crispy bread!
But if you try to avoid gluten, dry rice crackers aren’t always a good fit.
Baking and serving home-made fresh bread was always very important to me. When the yacht is at anchor in a remote location, no bakeries are available. Clients with a gluten intolerance deserve a nice bread selection as well.
Potato-rosemary focaccia, brioche loaf, seed bread
Baking bread has always been very rewarding to me. How amazing is it, to create something so delicious with just flower, water, salt and yeast.
This recipe though was given to me on my first day onboard Excellence III in 2007. My sous chef at the time, Jenna, had used this bread for a couple of years already for the owners. It was called health bread, due to it’s many seeds, whole wheat flour and raisins. The fat content is not on the low side, because from all the sesame seeds added. But it tastes so damned good!
To this day we still serve a loaf on the breakfast buffet. The guests love it and it’s the most requested recipe after a trip.
- 2 pounds Whole Wheat flour
- 2 tablespoons Sea salt
- 3 cups Unsalted Sunflower Seeds
- 2 cups Unsalted Pumpkin Seeds
- 2 cups Raisins
- ¾ cup White Sesame Seeds
- ¾ cup Black Sesame Seeds
- 1 cup Flax Seeds
- 2 cups Pecan Nuts, chopped
- 3 teaspoon Dried Yeast
- 3 ounces Honey
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Red Wine Vinegar
- 6 cups Water
Preheat the oven to 350º F / 180º C
In a large bowl mix all dry ingredients. In another bowl mix all the wet ingredients. Combine the flour and the water mixture. Prepare 4 rectangular coffee cake pans, grease the inside with vegetable oil. Pour the mixture until about 3/4 full.
Let rise in a warm spot for an hour, then bake at 350º F for about 45 mins, or it sounds hollow when you knock on the top.
I usually wrap the remaining loafs in cling film and place it in the freezer. The night before baking, just let it defrost and rise at room temperature.
For a chefs breakfast I like to slightly toast a slice of Health Bread, top with a nice raw milk Swiss Cheese, like Gruyère or Tilsiter and some sliced tomato. Keeps me going in the morning.