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12 Days of Christmas Entertaining Recipes

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We hope you all have a wonderful Christmas and to do this we would like to share with you 12 of Our Galley's Favourite Easy Entertaining Recipes. Christmas is the time of year where we do the most of our socialising with family and friends. However it can also be stressful not knowing what to serve when the guests are arriving. These 12 recipes you can have prepared before the guests walk in the door. Which leaves you time to relax and enjoy the company of those you love to spend time with.
First Day of Christmas 
Glazed Goats Cheese Platter
Ingredients
250 grams. log goat cheese
¼ cup mango chutney
2 tbs. chopped walnuts
Crackers or bread
dried apricots
Grapes
Let's Plate up
Place goat cheese on serving platter.  In small bowl, microwave mango chutney on High for 1 minute; if you don't have a microwave like us in a small saucepan bring chutney to simmer; pour over goat cheese.  Top with chopped walnuts.  Serve with crackers, bread, dried apricots, and grapes.
Each Day we…

Preparing food for Passages

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OK, so cooking when you're anchored up in a quiet secluded bay somewhere watching the sun set is a different prospect to trying to cook when bashing to windward on an ocean crossing.

Get creative with passage foods for those long passages. Passage food doesn't need to be bland create Indian, Asian and Moroccan dinners, like easy beef rendang, terriyake salmon or slow cooked lamb risotto. With some forward planning the right utensils and quick and easy cooking solutions, stops you from spending long periods of time in the Galley. Passage making is tiring so take the time to prepare early.
Through much trial and error, we've figured out what needs to be done before leaving, how to prepare, and what to do during the trip to make eating healthy simple and easy. In this blog we will be looking at main meals.
The more you can prepare prior to leaving the better. You never quite know what the weather conditions will throw at you. So having even your snacks prepared will help you to …

Let's talk ..... Cooking Meat

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There are really only two ways to cook any piece of meat. Hot and fast, or low and slow. Anything in between is liable to end in toughness.
This principle applies whether you are stewing, roasting, steaming, grilling, barbecuing, boiling, frying, or indeed microwaving. Before you start, you need to decide whether you are going fast or slow.



1. Use High Heat to Develop Flavour
Browning creates flavour and is a key step when cooking meat. This happens through a process called the Maillard reaction. This reaction occurs when the amino acids and sugars in the food are subjected to heat, which causes them to combine. In turn, hundreds of different flavour compounds are created. When browning meat, you want a deep brown sear and a discernibly thick crust on all sides—best obtained by quick cooking over high heat.
To ensure that meat browns properly, make sure the meat is dry before it goes into the pan; pat it thoroughly with paper towels. This is important with previously frozen meat, which o…

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