Fish Dish with No Name
Ingredients
Paste
1 tbs diced fresh Turmeric
1 diced Chilli 1 tbs, leave the seeds in if you want more heat. Or more chilli if you dare
2 Garlic cloves diced
3 cm of fresh Ginger diced
1/4 red Onion diced
1 cup roasted Macadamia nuts
1 cup Water may need more or less
Salt to season
1/2 tsp Lemon Myrtle
3 Kaffir lime sliced as thin as you can
1/2 tsp Coriander seed
2 lengths Lemon grass
1 tbs of diced red onion
2 x Mackerel fillets
Juice of 1 Lime
Pinch of each S & P
2 tbs Vegetable oil
Alfoil, banana leaf or pandanus leaf
Let’s get Cooking
Combine Mackerel Fillets, lime juice and salt and pepper in a shallow dish and leave rest in the fridge for 20-30minutes whilst you make the paste.
Combine all of the paste ingredients into your food blender bowl and blitz until you have course sand.
On a medium heat add oil to your skillet when the oil is shimmering .... not smoking hot.
Pour your paste into the skillet and keep stirring so it doesn’t stick and burn. We need to cook all of those strong flavours to mellow them.
As you start to smell the aromas of the spices and the nuttiness of the macadamia start adding a little water at this time.
Stir until the paste has absorbed the water continuously stir and add the water until you have a well combined paste.
Add the Coriander Seed, Lemon Myrtle and Kaffir Lime Leaves and stir to combine.
Let the paste cool. Time to taste does it need more salt
Prepare your fish. Place your fish on your choice of wrap. In the video I use alfoil only because I didn’t have banana or pandanus leaf onboard, however you can use any as all three will give you great results.
Heat your BBQ to medium.
Using a piece of lemongrass for each fish trim and use the white end up to the length of your fillet.
Bruise the lemongrass by breaking the stem in a number of places or crushing it with the flat of a knife on the bench.
In the slit where the bones normally lay place the stalk of lemongrass on top of this now lay a layer of the cooled paste quite a thick layer in fact. Sprinkle each with some extra diced red onion
Now wrap your fillets in two layers of your chosen wrapper.
Place your wrapped fish on the BBQ rack. Cook for 4 minutes and then turn over for another 4. Turn BBQ down to low and place fish on top rack for 6 minutes. These times are only a guide as your fish will be of different thickness, maybe a different species and your BBQ will definitely behave differently to ours. To check if your fish is cooked open the parcel and using a fork the flesh should flake apart very easily, as you can see in the video.
Enjoy 😊 thank you to everyone that came up with creative names for this recipe 😍Watch for our final decision on the name in future posts 👍
Flavoured Cob Loaf
Base Ingredients
1 store purchased parmesan & onion cob loaf (or your flavour choice)
125g bacon, diced
1 Chorizo Sausage chopped roughly
125g butter, softened
1 tbs of Italian Herb Mix.
small handful fresh parsley leaves, chopped
1/2 tps of minced garlic
2 spring onions, finely chopped
1/2 cup grated cheddar cheese
½ cup of grated mozzarella cheese
Now add your favourite flavours .... I really use anything else in the fridge Salami, veggies, mushrooms, olives, artichokes have a play see what great flavours you can create
Let's get Cooking
Heat your oven to 180C
Place your loaf on a baking tray and use a knife to cut a grid pattern into the loaf.
Cut about 80% of the way into the bread, but DO NOT cut all the way through.
Place the bacon and sausage into a frying pan and cook until just starting to turn golden.
Set aside.
Mix the softened butter with the chopped parsley, garlic and herb mix, then spread liberally throughout the grid pattern on the loaf. It doesn't need to be perfectly spread as it will melt whilst the loaf heats through.
Scatter the spring onions throughout the grid – actually separate the cuts and put the onions into the grid rather than just sitting on top of the loaf.
Repeat the above with the cooked bacon, sausage and your other ingredients then the grated cheese.
Bake the loaf for 10-15 minutes until the cheese is golden and bubbly. Rotate the bread as it cook s careful not to burn.
Remove from the oven and leave to cool for 5 minutes before serving.
The idea is that people pull it apart with their fingers.
Serve with a bowl of Aioli for dipping
Enjoy!
Pickled Eggplant
This quick-and-easy recipe for Italian-style eggplant pickled in vinegar (melanzane sott'aceto) is typically served as an antipasto or hors d'oeuvre before a meal and often on a mixed antipasto platter together with other items, such as sun dried tomatoes marinated in oil, for example, and some slices of hearty, crusty bread.
We roast many different kinds of vegetables before we pickle them, including eggplants, red capsicums, cauliflower, zucchini and fennel. This is also a good way to use up vegies you have in the fridge at the end of the week. For crunchy pickles, you need fresh, crispy vegetables – but for this style of pickling, eggplants that are going a little soft or zucchini that are a bit wrinkly will work well.
Ingredients
4 1⁄4 cups water
4 1⁄4 cups white wine vinegar
3 tbs sea salt flakes
1 Kg eggplant
1/2 tsp each of dried coriander seed, cumin seeds, ginger
pinch of ground cloves
1 -2 green capsicum sliced thinly
4 garlic cloves, coarsely sliced
1 cup sunflower oil
1 cup EV olive oil
Let's get Cooking
Turn on the gas rings or BBQ. Cut the top and bottom off each eggplant, roast the eggplant and capsicum on all sides until skin is black. Place in a plastic bag and wait until cool enough to handle the take the majority of the black charred skin off. Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons, do the same with the capsicum.
Combine water, vinegar and salt in a pot. Bring to a boil.
Add eggplant and capsicum to boiling brine for 3 minutes. If they float, keep re-submerging them gently with a spoon.
Combine herbs, garlic and both oils. Drain eggplant and capsicum and add to oil mixture. Gently toss well.
Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal. Place in water bath and simmer for 15 minutes.
Notes:
If you don’t heat seal leave to cool on timber cutting board, then store in the fridge for up to 3 months, if you have heat-sealed with water bath the jars for 15 minutes, cool on timber and store in a cool, dark place for up to 1 year.
Once opened, refrigerate and use within 2 months.
If the oil solidifies in the fridge, leave the jar at room temperature for an hour or so before serving.
Classic Greek Eggplant Moussaka
Ingredients
Vegetables layers
3 to 4 eggplants
Salt
1.5kg potatoes
Olive oil (for greasing baking sheets)
8 large egg whites (reserving the yolks for the béchamel)
2 cups plain breadcrumbs
Meat Filling
1 1/2 kg ground beef or lamb
2 large onions (finely diced)
2 cloves garlic (minced)
1/2 cup dry red wine
1 tsp ground cinnamon
1/4 teaspoon ground allspice
1/4 cup fresh parsley (chopped)
2 tbs tomato paste
1 cup crushed tomatoes
1 tsp sugar
Salt and freshly ground pepper to taste
For the Béchamel Sauce:
1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
4 cups milk (warmed)
8 large egg yolks (lightly beaten)
Pinch of ground nutmeg
Assembly
Breadcrumbs (for the bottom of the pan)
2 cups grated Kefalotyri cheese
Serve with a fresh Greek Salad and bread rolls
Vegetables
Using a peeler, partially peel the eggplants, leaving strips of peel about 2 cm wide down the eggplant. Slice the eggplant into 3 cm slices.
Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let it sit for at least 15 to 20 minutes, preferably 1 hour.
Peel the potatoes, place whole in a pot, cover with cold water, and bring to a boil. Cook until they are just done, about 10 minutes. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool, and slice them into thin slices. Set aside.
Heat the oven to 180. Line two baking sheets with alfoil and lightly grease with oil.
Add a splash of water to the egg whites and beat them lightly with a fork. Place breadcrumbs on a flat plate.
Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides.
Place breaded eggplant slices on the foil-lined baking sheets and bake for 30 minutes, turning them over once during cooking.
Add wine to the pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar.
Allow the sauce to simmer, uncovered, for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier sauce. Season to taste with salt and pepper.
Béchamel Sauce
Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to the heat and stir until sauce thickens. Set aside.
Leaving a 1 cm space around the edges of the pan, place the potatoes in a layer on the bottom. Top with a layer of half of the eggplant slices.
Add the meat sauce on top of the eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and potato layer and sprinkle once again with 1/4 of the grated cheese.
Pour the béchamel sauce over all, being sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese.
Bake for 45 minutes or until béchamel sauce is a nice golden brown color. Allow it to cool for 15 to 20 minutes before slicing and serving. If you let it cool it will hold its shape.
When eggplant is finished cooking, set aside and lower the oven temperature to 160.
Meat Filling
In a large pan, brown the ground beef until the pink colour disappears. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
In a large saucepan, melt butter over low heat. Add flour to melted butter, whisking continuously to make a smooth paste. Let the flour cook for a minute but do not allow it to brown.
Assemble the Moussaka
Lightly grease a large deep baking pan (I use a square spring form baking pan lined with baking paper). Sprinkle the bottom of the pan with breadcrumbs.
Honey and Miso Beef
We make a lot of stir fries in Our Galley. It’s not just a weekly thing; it’s a couple times a week at least. I love stir fry because you can use basically any vegetables you want. You can add protein if you want, like beef, seafood, chicken, whatever. Then the fun part is the sauce there are so many great combinations... this Honey and Miso is easy delicious and can be used with any protein you like or just use vegetables and tofu for a great vegetarian option.
Serves 4
Ingredients
1/4 cup honey
3 tbs soy sauce
1 tbs miso paste
2 tbs rice wine vinegar
1 tsp sesame oil
2 cm piece of ginger zested
3 tbs cornflour sifted
500 grams of beef strips
1/4 t red pepper flakes or one long red chilli finely sliced
1 tbs olive oil
1 chopped onion
1 garlic clove smashed
6 cherry tomatoes halved
100 grams of mushrooms sliced
1 tablespoon sesame seeds toasted
1 cup steamed rice to serve with steamed vegetables
Let’s get Cooking
Combine the first 7 ingredients in a bowl. Stir well until a sauce is formed. Add the beef strips and combine well. Leave to develop flavours for at least 1 hour.
In hot wok. Add oil, garlic and onion cook until onion is clear but not coloured. Add beef in batches to make sure you don’t stew the meat. Add mushrooms. Once all meat is cooked add tomatoes. Combine. Set aside and keep warm.
Cook rice and steam vegetables
To Serve toast sesame seeds and sprinkle over beef. Serve with rice and your choice of steamed vegetables.
Indonesian Sweet Squid
500 gr squid, cleaned, slice into 2 cm length
Marinade
2 gloves garlic, finely chopped
2 cm fresh ginger, peeled and finely chopped
1 large red chilli, finely sliced or 3 dried kept whole
2 pc kaffir lime leaves, finely sliced
3 tbs Indonesian sweet soya sauce / Kecap Manis
1/4 tsp salt
1 tbs Honey
1 tsp oyster sauce
1/4 tsp squid sauce
pepper (to taste)
30 ml vegetable oil
juice of 1/2 lime or lemon
1 red onion cut into wedges
To serve
5 pc shallots, finely sliced (optional)
Crushed nuts I used cashews
Rice
Vegetables
Use whatever you have there is no set recipe here you don’t need to add vegetables if you don’t want them. I used broccoli and asparagus cut into small bit size pieces. When cooking the rice add your steaming basket to the top for the last 5 minutes of cooking time to steam the vegetables.
Let’s get Cooking
Prepare squid by cleaning and then slicing open and scoring the inside flesh with a sharp knife in a crisscross design. Grind the ingredients for the marinade in a mortar. Rub the squid with marinating paste, put aside for 30 minutes. Heat 50 ml oil in a frying pan, cook onion for 2 minutes stirring, add the squid using a slotted spoon, fry the squid until opaque. Set squid aside to drain. Add the remaining marinade stirring all the time until fragrant. Turn off the heat, add the lime juice. Add the squid back into pan. Stir in the steamed vegetables and mix, add the shallots and nuts.
Serve hot with rice.
If you like my recipes please subscribe, share, follow, click and comment 😆 Sharing is caring.
Affiliate Program Statement
The following site is Our Galley-Dreamtimesail MyStore. These are items we use on Our Dreamtime or have researched as items we think are brilliant for life onboard. Looking at these products is free. However if you purchase an item through this link we will get a small commission to help us towards our “Sailing Kitty“ dollars. We have tried to find the best prices for the quality products we use ..... who doesn’t love a bargain! Dreamtimesail-OurGalley MyStore
Comments
Post a Comment