Shipwreck Club Newsletter
Recipes by Odyssey Explorer's Head Cook:
Genny J. Malacad
My name is Genny J. Malacad and I am the head cook on the Odyssey Explorer. I plan and prepare all of the meals for the Odyssey's hungry crew. I am 30 years old and was born in Mindanao, Phillipines, where my lovely wife Benmarie gave birth on February 14, 2009 to our first child, a beautiful baby girl.
The menu below features some of the recipes I prepare aboard the ship which I am delighted to share with you.
STARTER: Potato and Leek Soup
Melt butter, add chopped onions, leeks and diced potatoes until the vegetables are coated. Stir in cream and continue to cook on medium to low heat. Serve with garlic croutons.
MAIN COURSE: Braised Pork Chop with Onion Mustard Sauce
Dredge pork chops in flour. Melt butter in cooking pan and cook pork chops evenly on both sides. When cooked, remove pork chops from pan and keep warm. Add to the pan all of the ingredients (except the parsley) and cook on medium to low heat. Pour the mustard sauce over the warm pork chops and garnish with parsley.
SIDE: Creamy Mashed Potatoes
Boil potatoes. When the potatoes are cooked and soft, add the cooked peas, butter and fresh milk and mash together. Add salt and pepper to taste
DESSERT: Summer Pudding
• 6 slices white bread
Cook the mixed berries and caster sugar for 4-5 minutes (do not add water).
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