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June 22, 2024
Cruise tourism

Norwegian Aqua Recipes

Norwegian Cruise Line

Norwegian Cruise Line

Ever wondered what are some of the exotic dishes served aboard premium global cruise liners that makes millions of travellers around the world aspire for a cruise vacation? How does some Thai Cashew Chicken or a Mediterranean Goddess Bowl sound? The names of these dishes are enough to titillate your taste buds but until you get a chance to get on your very own cruise vacation aboard Norwegian Cruise Line’s (NCL) latest ship—  Norwegian Aqua, that launches in April 2025 and serves these delectable dishes, here are the exclusive recipes that you could experiment with and master in the meantime!

Mediterranean Goddess Bowl

Recreate all the sun-kissed flavours reminiscent of the ancient Mediterranean food culture in your kitchen by tossing together these ingredients to create your very own version of the Mediterranean Goddess Bowl. Norwegian Aqua’s new eatery Planterie offers plant-based bowls at the Indulge Food Hall. 

Yield: 5 Portions

20 oz quinoa and kale tabbouleh, sub recipe

10 oz sumac seasoned chickpeas, sub recipe

15 each, honey roasted carrots, sub recipe

10 oz hummus, sub recipe

25 English cucumbers, ¼” inch slices

1 oz cherry tomatoes, halved

30 each, Kalamata olives, pitted

5 each, lemons, halved

Quinoa and Kale Tabbouleh

Yield: 5 Portions

6 oz kale, chiffonade

6 oz quinoa, cooked

3 oz cherry tomatoes, halved

1 oz red onion, minced

2 tsp fresh mint, torn

2 tsp Italian parsley, chiffonade

1 oz lemon juice, fresh

2 oz extra virgin olive oil

Black pepper, freshly ground, to taste

Salt, to taste

Sumac Seasoned Chickpeas

Yield: 5 Portions

10 oz chickpeas, dried

½ Tbs honey

½ Tbs shawarma spice

½ Tbs extra virgin olive oil

¼ tsp Maldon salt

Honey Roasted Carrots

Yield: 15 Each (3 per serving)

15 each baby carrots with greens

2 tsp extra virgin olive oil

2 tsp honey

1 tsp cumin seeds

5 oz fresh lemon juice

1/8 tsp kosher salt

Black pepper, freshly ground, to taste


Yield: 5 Portions

1 can chickpeas, rinsed

2 garlic cloves

2 Tbs extra virgin olive oil

2 Tbs lemon juice, fresh

1 tsp lemon zest, fresh

2 tsp tahini sesame paste

Salt, to taste

1/8 cup of ice

Pinch of Baking soda


  1. Build bowl as per the photo using the quinoa and kale tabbouleh as the base.

Quinoa and Kale Tabbouleh:

  1. Mix all ingredients and season with salt and pepper.

Sumac Seasoned Chickpeas

  1. Preheat oven to 375 degrees F (190 C).
  2. Combine dried chickpeas to a mixing bowl along with oil, shawarma spice, honey, and salt. Toss to combine.
  3. Place seasoned chickpeas onto a lined baking sheet.
  4. Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown.

Honey Roasted Carrots:

  1. Trim and scrub the carrots, reserving the greens.
  2. Slice larger carrots in half lengthwise and halve crosswise if longer than 6 inches.
  3. Place the carrots on a baking sheet, drizzle with the olive oil, lemon and honey and sprinkle with the cumin, black pepper and salt.
  4. Roast, tossing occasionally, until the carrots are tender, 20-30 minutes.


  1. Put all ingredients into food processor and blend into fine paste.
  2. Add a little water if needed for a thinner consistency.

Thai Cashew Chicken

Get a feel of the vibrant energy of Bangkok by whipping up this Thai Cashew Chicken recipe served at Sukhothai — NCL’s first-ever Thai specialty restaurant. 

Thai Cashew Chicken

5 Servings


4 cups marinated chicken thighs, sub recipe

2 cups Thai stir fry sauce, sub recipe

¾ cup canola oil

25 pieces dried chilis

5 Tbs oz garlic, fresh, minced

1.25 cups yellow onions, 1” inch dice

5 Tbs scallions, green part only, 2” cut

5 Tbs Thai chili paste

¾ cup red bell pepper, 1” inch dice

¾ cup zucchini, fresh, ½ moons, 2” cut

¾ cup cashew nuts

¾ cup chicken stock, canned

2.5 Tbs sesame oil


  1. Preheat the oven to 350°F and roast the cashews on a baking sheet for 8-10 minutes or until they a deep golden-brown color, stirring occasionally.
  2. Heat the oil to a wok and add the dried chilies; turn the heat to low. Keep stirring the chilies until they puff and darken into a maroon color, about 1 minute.
  3. Quickly remove the chilies with a mesh skimmer, leaving the oil behind, and place them onto a paper towel lined plate to drain.
  4. In the same wok, turn the heat up to high. Once the oil is hot, add the chicken and spread the pieces out into one layer.
  5. Allow the chicken to sear, undisturbed, for about 2 minutes or until the underside is nicely browned.
  6. Once browned, toss the chicken and keep cooking, stirring frequently, until the chicken is completely cooked.
  7. Turn off the heat and remove the chicken from the pan, leaving all the oil behind.
  8. With the heat still off, add the chopped garlic, then turn the heat to medium. Stir the garlic until the smallest pieces turn golden brown, then add the onions and stir for about one minute.
  9. Turn the heat up to high, then add the bell peppers, zucchini, toasted chilis, chicken, Thai stir fry sauce, chicken stock and Thai chili paste. Toss until heated through and well mixed, about 1 minute.
  10. Turn off the heat, drizzle the sesame oil into the wok, add the scallions and cashews and toss just until mixed. Serve immediately.

Sub Recipe: Marinated Chicken Thighs

5 Servings


30 oz boneless chicken thighs, ½” inch, diced, pieces

1/3 cup Thai soy sauce

1 Tbs sugar

1/3 cup water


For Marinated Chicken Thighs:

  1. Combine soy sauce, sugar and water in a bowl and mix until sugar dissolves.
  2. Add diced chicken thigh meat and allow to marinate for 1 hour.

Sub Recipe: Thai Stir Fry Sauce

5 Servings


5 Tbs oyster sauce

2.5 Tbs Thai soy sauce

1.5 Tbs golden mountain sauce

1.5 Tbs fish sauce

1.5 Tbs granulated sugar

For Thai Stir Fry Sauce:

  1. Combine all ingredients in a bowl and whisk together to evenly incorporate.
  2. See aside for service.

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