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
Cooking time: 35-45mins

• 2 tbsp. Butter
• 1 medium sized onion, chopped
• 2 leeks, chopped
• 2 medium sized potatoes, diced
• Chicken stock or water
• ½ cup double heavy cream
• Salt and ground pepper
• Garlic croutons to serve in the 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
Cooking time: 35-45mins

• 2 Pork Chops
• 2 Tbsp butter
• All purpose flour
• Olive oil
• 1 Spanish onion, thinly sliced
• 1 garlic clove, finely chopped
• 1 tbsp. pork stock
• Brown sugar
• Thyme sprigs
• ½ cup of double heavy cream
• 2 tbsp. mustard
• Salt and black pepper to taste
• Fresh parsley

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
Cooking time: 35-45mins

• 2 medium potatoes
• ½ cup cooked green peas
• ¼ cup butter
• ½ cup of fresh milk
• Salt and black pepper to taste

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

VEGTABLES
• Broccoli Florets
• Mixed Vegetables

DESSERT: Summer Pudding

• 6 slices white bread
• 6 cups mixed berry fruit
• ¼ cup castor sugar
• Double heavy whipped cream

Cook the mixed berries and caster sugar for 4-5 minutes (do not add water).
Place 3 slices of bread in a bowl and add the cooked fruit. Place the other 3 bread slices on top of the fruit. Chill in the refrigerator for 8 hours. Whip the cream and spoon onto the summer pudding when serving.