Titanic Meal!!!

100 years ago in 1912 a passenger liner was born and named the RMS Titanic. This Vessel so beautifully crafted and unsinkable! On 15th April 1912 it collided with a iceberg and that was history. There have been many movies, books and documentaries made about the Titanic and its fate. I want to show you another side of the Titanic, the food menus.

 Years ago in Fremantle, Western Australia there was an exhibition on the Titanic in one of the harbour terminals. I was in awe over the old chipped and cracked plates and cutlery with White Star Line on them. There were lots of other interesting artifacts from the Titanic and White Star Line.

One day I would like to visit Harland and Wolff, the place in Belfast where Titanic was built.

These are the First, Second and Third Class menus from the RMS Titanic. You will notice the difference.... I would have wanted to go First Class and survived!

The First-Class Dinner Menu

First Course

Hors D'Oeuvres Oysters

Second Course

Consommé Olga Cream of Barley

Third Course

Poached Salmon with Mousseline Sauce, Cucumbers

Fourth Course

Filet Mignons Lili Saute of Chicken, Lyonnaise Vegetable Marrow Farci

Fifth Course

Lamb, Mint Sauce Roast Duckling, Apple Sauce Sirloin of Beef, Chateau Potatoes Green Pea Creamed Carrots Boiled Rice Parmentier & Boiled New Potatoes

Sixth Course

Punch Romaine

Seventh Course

Roast Squab & Cress

Eighth Course

Cold Asparagus Vinaigrette

Ninth Course

Pate de Foie Gras Celery

Tenth Course

Waldorf Pudding Peaches in Chartreuse Jelly Chocolate & Vanilla Eclairs French Ice Cream

 

The repast was served with a different wine for each course. Following the tenth course, fresh fruits and cheeses were available followed by coffee and cigars, accompanied by port and, if desired, distilled spirits. If you have to have a last dinner, you could do a lot worse!

The Second- Class Dinner Menu

Consomme
Tapioca
Baked Haddock. Sharp Sauce
Curries Chicken & Rice
Spring Lamb, Mint Sauce
Roast Turkey, Cranberry Sauce
Green Peas
Puree Turnips
Boiled Rice
Boiled & Roast Potatoes
Plum Pudding
Wine Jelly
Cocoanut Sandwich
American Ice Cream
Nuts
Fresh Fruit
Cheese
Biscuits
Coffee

 

The Third-Class Menu 

(Third class menu was for all three meals)

 

 -Breakfast-

Quaker Oats and Milk
Smoked Herrings
Beefsteak and Onions
Jacket Potatoes
Fresh Bread and Butter
Marmalade, Swedish Bread
Tea, Coffee


-Lunch-

Brawn
Cheese and Pickles
Fresh Bread and Butter-Dinner-

Rice Soup
Corned Beef and Cabbage
Boiled Potatoes
Cabin Biscuits, Fresh Bread
Peaches and Rice



Dinner: - Every Day - Cabin Biscuits and
Cheese, Gruel and Coffee.
Fresh Fish served as a Substitute for
Salt Fish as opportunity offers.
Kosher Meat supplied and cooked for
Jewish Passengers as desired.
Rhubarb Jam
Currant Buns
Tea 

These may not be fully accurate menus but, according to my research, are pretty close. 

Now after some history, I would like to share one of my favourite soups!

Old Fashioned Peral Barley Soup 

Ingredients

250grams Pearl Barley

4 large lamb cutlets - leave whole

4 stalks of celery, chopped

2 large onions, diced

2 large potatoes, diced into small cubes

1 cup frozen or fresh chopped beans

Half a cup frozen or fresh green peas

2 large carrots, diced into small cubes

1 turnip or swede cubed (optional)

salt and pepper to taste

1 and half tablespoons of chicken stock powder

Water 

Method

Half fill a very large pot with water. Add all the ingredients and cook for approximately 2 hours. The longer you cook, the creamier your soup will be.

Always check the soup every 10 minutes and stir. Make sure the soup mixture isn't sticking to the bottom of the pot.

You may need to add more water as you go. After about one and half hours, taste the soup to make sure the pearl barley is soft. If soft don't add any more water and this should also be creamy.

Salt and pepper to taste. Remove meat and bones, cut meat into bite size pieces and return to the soup.

Serve with fresh crusty bread.

  

Across the Ocean!!!!

Rottnest Island is 18 kilometres (11 miles) off the coast of Western Australia. To go there you fly in a small plane, catch the ferry or take a private boat. The island itself is not very large, 11 kilometres (6.8 miles) long and 4.4 kilometres (2.9 miles) wide. Follow the link and see the island for yourself!  http://www.rottnestisland.com/

I like to go for a day or a weekend. Accommodation caters for everyone from tents, to the hotel or a villa. 

Walking around the island is not impossible because of its size. Another way is to take your bicycle on the ferry or hire one when you get there.

Snorkeling at a place called "The Basin" is one of my favourites. The water is so clear in Summer, you can see all sorts of fish!

The wildlife is everywhere, especially a cute little creature called the Quokka.

You can fish, although you have to be careful and avoid prohibited areas. If you fish in restricted zones the fines are heavy.

The crayfish are especially tasty!

If you come to Western Australia, I definitely suggest taking a trip to Rottnest Island.

A recipe I want to share with you is another of my favourites...

                                                               Creamy Garlic Prawns

Ingredients

500 grams of raw, shelled and de-veined prawns (Banana prawns are best)

100 grams of butter

3 cloves of garlic, crushed

1 cup of white wine

1 cup of thickened cream
Ground pepper to taste
One third of a cup chives, chopped 
Lemon wedge for decoration
Cooked white rice (1 cup per person)


Method 

In a large fry pan on medium heat, place butter and garlic and cook for a minute or two until you can see the garlic turning a slight light brown colour.

Take the pan off heat and add prawns, be careful not to splash yourself with the hot butter mixture. Return to heat, only cook for a few seconds. Now add wine and cream and cook a further minute until mixture infuses, don't cook too long or prawns will go tough.

Just before serving, stir through the chives and pepper.

Serve with rice and decorate with a wedge of lemon. Some people like to add the juice from the lemon onto their prawns.

             

A 1st Class Ride!!!!

The Grand Canyon in the United States of America is one of the most amazing places on earth. People travel there in the thousands every year.

You can get a closer look at the Canyon in a helicopter, or like me, on a four legged friend! A horse ride, well in my case I was last and got the Mule!! I couldn't believe I got the Mule, guess someone had to ride it!!! There was a guide at the front and someone at the back of the group in case we needed help! We slowly made our way down the steep rocks until we got to our destination, a 2 hour ride down and 2 hours back. The rocks were amazing colours and you could see for miles through the canyon, where the Colorado river runs through. An eagle was flying above us on the way down and it made a noise that echoed through the canyon, later it rested on a ledge. I felt like we were intruding in his space...this was his home and he wanted to tell us!

http://en.wikipedia.org/wiki/Grand_Canyon

Above is a link that shows the Grand Canyon.....I definitely recommend you put it on your to do list. It is something I will always remember.

Every State in America is different, including food. At one restaurant, I tried a creamy Mexican chicken dish. After many attempts I'm finally happy to share my version. 

Bernadette's Creamy Mexican Chicken

Ingredients

1 kilogram of mixed chicken pieces or boneless chicken breasts (optional what you prefer)

1 cup of fresh sour lite cream

1 litre of chicken stock

1 cup of white wine (optional)

1 sliced red capsicum

1 sliced green capsicum

1 cup of corn kernels

1 large sliced onion

2 cups of cooked long grain rice

3 tablespoons of sweet chilli sauce 

1 small red chilli sliced and seeded (optional)

2 teaspoons of parsley

1 teaspoon of crushed garlic

salt and pepper to taste

2 to 3 tablespoons of olive oil

2 tablespoons of cornflour

Half a cup of water

1 large bag fresh corn chips 

Method

In a large fry pan place the olive oil and and chicken pieces. Turning and browning on all sides, this should only take a few minutes. Stand chicken to one side.

In a large casserole dish place chicken stock, wine, sliced capsicums, sliced onions, corn kernels, sweet chilli sauce, chilli, parsley and garlic. Gently stir all together with a fork. Now, place in the chicken pieces, stir gently. Cover and bake in a moderate oven for one hour. After half an hour I suggest you check on it and slightly stir. Cover and return to oven for a further half an hour. Take from oven when the hour is up and stir in the rice and sour cream. Place back in oven with lid off for about 10 minutes. If you feel there is not enough liquid put in some more chicken stock. The rice, even though cooked, will absorb more liquid.

Some people like a creamier texture, so I suggest mixing the cornflour and water together and adding a bit at a time to the chicken dish until you get the desired texture.

Serve on a plate with a fresh parsley garnish and corn chips on the side with a nice glass of white wine!!