Often read in cruising magazines when they make a salad or something when they include all sorts of things like lettuce or quail eggs (erm where the hell do people get this stuff from?!). In the middle of the South Pacific, one needs to get a little creative with the culinary. Here are a few of our favourite recipes. Some are practical (as in 4 weeks since your last shop scraping the bottom of the veggie draw) and some are just our favourite meals to make on the boat.
Meals
Spaghetti meatballs - Miles, Lonestar
This is one of Dylan's favourite all time meals on the boat and its so easy, it doesn't really need me to spell it out…but I will.
Ingredients:
Mince
Spaghetti (half a packet)
Tin of diced tomatoes
Breadcrumbs
Chilli powder
Oregano
Basil
Paprika
Onion
Couple of cloves of garlic
Parmesan cheese
Method:
1) Go in search of some edible looking mince (often found in the top loading freezers at the back of the store where your flip flops stick to the floor)
3) Back in the galley, put the breadcrumbs in one bowl and egg in another
3) Take the mince, mix with breadcrumbs and ball them into 1 inch spheres
5) Fry the balls in a pan with olive oil and add the spices
6) Once they have started to turn grey, add the onions and garlic
7) Fry them all and once the onions are browned, add the tin of tomatoes
8) Cover and let simmer
9) Whilst the meatballs are simmering, put the spaghetti on to boil
10) Once the spaghetti is done, turn off the gas, serve with parmesan cheese
Veggie Pie - Dylan's Mom
This one is a Gem recipe and works a treat on the boat using up tinned veggies when you are in need of vitamins (the original recipe is a little too gourmet for our galley's contents).
Pastry dough ingredients:
3 cups plain flour
Pinch of salt
1/3 cup olive oil
Good shake of parmesan cheese
2/3 cup water
Pie filling (you can mix this up depending on what you have available):
2 medium potatoes
2 tins of veggies
Canned red peppers or do without
Onion
Cloves of garlic
Creamed soup / gravy or it's nice without a sauce
Basil
Thyme
Salt and pepper
Cheese that melts (preferably emmental or mozzarella but I've done it with processed boxed cheese too and it works fine)
Method:
1) In a large bowl, mix together flour, salt, parmesan cheese, olive oil and water. Knead dough until it just comes together to form a ball.
2) Wrap dough in plastic wrap and let it rest for 20-30 minutes
3) Cook the fresh veggies that need to be done (can miss this step if they come in a tin)
4) Fry the onions and garlic
5) Preheat oven @ 375F
6) To assemble pie: flour work surfaces and rolling pin (I use a plastic tumbler) with flour. Divide the dough into 1/3 and 2/3 pieces, for top and bottom.
7) Roll bottom pastry about 1/4" thick. Fit into 9" spring form pan (I use a pyrex dish heavily sprayed with pam) so pastry hangs over side of pan by 1".
8) Pour in the filling, remembering the herbs and I always put the potato at the bottom to soak the juice up and keep the pastry on the bottom of the pie crisp
9) Layer the cheese on top of the filling
10) Roll top pastry to 1/4" thick and place over the pie. Fold the top and bottom inwards.
11) Brush top pastry with beaten egg. Pierce holes in top of the pie, bake until golden brown and the veggies are tender (about 50 mins).
Coconut dorado - Jen, Waka Irie
Ingredients:
Mahi mahi / dorado / dolphin
1/2 can of coconut milk (I use the other half for coconut rice pudding)
Basil
Coriander seeds
Cumin seeds
Sweet chilli sauce
Method:
1) Catch a mahi mahi and successfully land it
2) Do the usual gutting and skinning so that you are left with decent fillets of fish
3) Put fish in a baking dish and cover with the coconut milk
4) Add the herbs and sweet chilli sauce then leave to marinate in the fridge until you are ready to eat it
5) Put in oven at 350F for 20 mins or until cooked to your satisfaction (we like it slightly underdone)
Pierogies (polish dumplings) - Dylan's Mom
Dough ingredients:
3 cups of plain flour
1/2 tsp salt
1/4 cup sunflower oil (I use canola)
1 cup water
Filling:
Can be anything really but I usually do potato and cheese or spinach and ricotta (if we are lucky enough to find it!)
Method:
1) Combine flour, salt, oil and water in large bowl and mix until dough forms a large ball
2) If dough is sticky, add more flour 1 tsp at a time until it is smooth
3) On a floured surface, knead dough for 3/4 minutes or until elastic. Cover dough with plastic wrap and put in fridge for 30 mins (works if you don't put in fridge too, just a little more difficult to handle).
4) On a lightly floured surface, roll out dough to 1/8" thickness
5) Cut circles roughly 3" in diameter
6) Scoop filling into middle of circles and fold dough over creating half-moon shapes, pressing the edges with a knife
7) Boil salt water in pan, reduce to simmer and drop in pierogi
8) Stir once so they don't stick to bottom
9) When they rise to surface, cook for 3 mins or until dough is done
10) Remove with slotted spoon to a platter smeared with butter
11) Can fry after boiling if desired (we prefer boiled)
Desserts
Tosca tart - Dylan's Mom
Ingredients:
2 eggs
3/4 cup flour
3/4 cup sugar
Just over half a block (140g) butter
Topping:
1 cup flaked almonds
1/3 cup butter
1 tablespoon milk
Just under 1/2 cup sugar
1 tablespoon flour
Method:
1) Beat eggs and sugar until thick
2) Melt butter but do not allow to get too hot or brown
3) Add to egg mixture with the flour
4) Pour into buttered and floured 2cm deep spring form tin / pie plate
5) Bake @ 325F for 25 minutes
6) Place all the topping ingredients into a pot and slowly bring to boil
7) Simmer for a few minutes
8) Spoon topping evenly on cake and bake for a further 25 minutes. Cool in tin.
Tipsy tart - Dylan's Mom via Jean, Legend IV
Ingredients:
1 cup chopped dates
3/4 cup boiling water
1t bicarbonate of soda
2 tablespoons butter
3/4 cup sugar
1 egg
1 1/4 cup flour
4t baking powder
1/2 cup chopped nuts
1/4t salt
Syrup:
1 cup sugar
3/4 cup water
1t vanilla
1 tablespoon butter
1/4 cup rum / brandy
Method:
1) Cream butter, sugar and egg
2) Pour hot water over dates in separate dish
3) Add nuts or lemon rind
4) Bake @ 375F for 20 minutes
5) For syrup, boil water and sugar for 3 minutes then add butter, vanilla and rum / brandy
6) When cold, pour over hot sauce and serve with cream
Toffee brownies - Nelly, guest on Legend IV
Ingredients:
200g unsalted butter
2 1/3 cup flour
1/2t salt
300g dark chocolate, cut small
2 eggs
1 cup castor sugar
1t vanilla essence
140g jam (apricot / banana / raspberry) - I don't bother with this
Butter toffee:
2 1/2 tablespoons unsalted butter
3/4 cup castor sugar
Method:
1) Start by melting butter toffee. Lightly brush oven tray (not brownie one) with melted butter. Put butter and sugar for toffee in heavy based saucepan and place over medium heat. Stir constantly with wooden spoon until mixture turns a dark caramel colour. Carefully pour toffee on buttered tray and leave aside until it sets.
2) Brush 22cm square tin with melted butter and line with baking parchment. Preheat oven to 325F. Sift together flour and salt.
3) Put butter and chocolate in heatproof bowl and place over a saucepan of simmering water, making sure water doesn't touch base of bowl. Leave to melt, stirring from time to time. As soon as butter and chocolate have melted, remove bowl from above water.
4) In large bowl, lightly whisk together eggs, sugar and vanilla. Work them just until combined, a few seconds only, as there is no need to incorporate any air into eggs. Fold melted chocolate mixture and then sifted flour.
5) Break toffee into small pieces and fold in as well
6) Pour mix into tin. Drop jam in spoonfuls into mixture and swirl around with knife
7) Place on centre shelf of oven and bake for roughly 25 minutes. Once out allow to cool down completely before removing from tin
8) Cut into shapes and keep in airtight container up to 5 days
Chocolate crunchies - Dylan's Mom
Ingredients:
3/4 cup marg or butter
1/2 cup sugar
1 cup flour
1 cup coconut
1 cup oats
1 tablespoon cocoa
1t baking powder
Icing:
1 tablespoon cocoa
1t vanilla
2 cups icing sugar
4 tablespoons hot water
Method:
1) Cream marg / butter and sugar together and set aside
2) Combine flour, coconut, oats, cocoa and baking powder
3) Add the butter mixture into the dry mixture
4) Spread in greased baking tray
5) Bake @ 375F for 20 minutes
6) When out of oven, spread icing over and allow to cool before cutting
Lemon drizzle cake - Me
Very easy recipe, nothing special in the sponge but Dylan loves it and it rises a lot.
Ingredients:
1 1/2 cups sugar
1/2 cup milk
3t baking powder
1t vanilla
1 1/2 cups flour
1/2 cup butter / marg
3 eggs
Icing:
Lemon / lime juice
Icing sugar
Method:
1) Put all except baking powder into a bowl and beat until smooth
2) Add baking powder
3) Bake @ 350F for 20 minutes
4) Leave cake to cool then ice substituting water for squeezed lemons
Snacks
Salsa - Me
Nice and easy dip to take for sundowners on someone else's boat
Ingredients:
Tin of diced tomatoes (crushed tomatoes has a considerably different texture)
Half an onion, diced
Dried oregano
Dried basil
Squirt of chilli sauce
1 lime, squeezed
Method:
1) Combine all ingredients
2) Serve with soda biscuits
Chilli bites - Dylan's Mom
Ingredients:
1/2 cup self raising flour
1/2 cup chickpea flour (can use normal)
1 medium onion, grated
1 medium potato, grated
1t cumin
1t coriander
2t pounded green chilli
2t spring onion (OK to do without)
1t oil
1t salt
Method:
1) Sieve dry ingredients into mixing bowl
2) Rub in oil, add green chills, onions, potatoes and greens and sufficient cold water to make a stiff batter (thick pancake batter)
3) Shallow fry. A spoonful of butter spread out flat when dropping in oil gives crispy bites but should you find this difficult drop from spoon gently into oil. The frying must be done quickly on both sides, so have spoons, colander and rack all ready.
4) Serve hot
Variations:
1. Prawns, 1/4 cup diced and mixed in batter
2. Flaked fish, 250g
3. Vegetables such as aubergine, pepper and potato slices covered with batter then fried
4. Spinach
5. Thinly sliced chicken
Hummus - Me
Ingredients:
Tin of chick peas (garbanzo)
Olive oil
Cayenne pepper
Cumin
Salt and pepper
Lime
Method:
1) Use a potato masher or fork (if you prefer VERY textured hummi) to mush the beans
2) Add olive oil to the mixture to smooth it
3) Add herbs and spices
4) Squeeze in the lime and stir
5) Serve with soda crackers
Olive oil crackers - Nelly, guest on Legend IV
Makes 25
Ingredients:
2 cups flour
1t baking powder
1 cup water
2 tablespoons olive oil
1/2t salt
1t paprika
1/4t cayenne pepper
1/4t pepper
Method:
1) In large bowl, mix together all ingredients to form a soft dough. Work it until you get a firm consistency, then cover with cling film and leave to rest in fridge for 1 hour (OK not to leave in fridge, just mixture will be harder to handle).
2) Heat oven to 425F. Turn dough on clean work surface. use large sharp knife to cut off walnut sized pieces from dough. Roll out each piece as thinly as possible (use plenty of flour). They should end up looking like long oval tongues almost paper thin.
3) Place crackers on tray lined with baking parchment. Brush with plenty of olive oil and salt.
4) Bake for 6 minutes or until crisp and golden
Cheese scones - Dylan's Mom
Ingredients:
1 cup flour
1 cup grated cheese (cheddar is best)
1/2 onion, cut finely
4t baking powder
1/4t salt
Milk
Pinch of cayenne pepper
Method:
1) Put dry ingredients into bowl
2) Break 1 egg into cup and add milk until 3/4 cup liquid
3) Add to dry ingredients and mix quickly
4) Put in greased patty pans and bake @ 450F for 10 minutes
Drinks
Cold Tea - Jen, Waka Irie
Squeeze one lime in a glass
Dump the squeezed out limes into the glass to avoid the hassle of throwing them away
One teaspoon of brown sugar
Dash of rum
Add water to taste
Mix and serve
Ginger beer - previous owner of Orion
Ingredients:
1/2 cup peeled and grated ginger
10 cups water
2 limes, juiced
3 cups sugar (brown is best) - experiment with sugar content, this is our favourite quantity
2 whole cloves
Method:
1) Put all ingredients in a large saucepan
2) Bring to boil and continue to simmer for 5 minutes
3) Remove from heat and allow to stand overnight
4) Strain through a sieve and check for sweetness
5) Pour into bottles and allow to stand for 5 days before drinking
6) Chill before serving
7) Great with rum and ice!
Limeade - Me
Makes 1 quart
Ingredients:
Grated zest of 1 lime
1 cup lime juice (6 limes)
3/4 cup - 1 cup granulated sugar
3 cups water
Method:
1) Bring to boil the sugar, 1 cup of water and lime zest. Once sugar is dissolved, remove from heat and let cool for a few minutes.
2) Place strainer over bowl and pour mixture through it. Add lime juice and the rest of the water.
3) Chill or serve over ice immediately
Pamplemousse vodka - Wade, Just Drifting
This one is fairly straight forward but generally a South Pacific drink due to the quantity and size of the pamplemousse here. Tastes even better when the fat grapefruit has been in the fridge all day.
Method:
1) Squeeze a whole pamplemousse into a large glass or two shorts
2) Add dash of vodka to glass (we tried it with rum, but it was better with vodka in our expert opinion)
3) Serve
Mango rum - Wade, Just Drifting
A lot more fiddly than the pamplemousse, but every bit as rewarding as a drink. Quite thick and can be a good meal substitute if you start drinking early without dinner. Like with many drinks, the colder the better.
Method:
1) Pick up a whole bunch of mangoes off the floor under a mango tree (the general rule is that if it is on the floor it is fair game, but climbing some Polynesians tree and shaking all the mangoes out of it is regarded as a bit uncool here apparently)
2) Ensure ripe and good yellow colour. They can be softish, don't worry about the odd bruise (if you fell out of a tree you too would be bruised).
3) Peel the mangoes (recommend doing this naked as juice goes everywhere) - don't recommend doing it on your foredeck
4) Squeeze the mangoes by hand to extract juice. You can cut up sections of the mango if it is still firm, but you may then need to blend it. We don't have a blender, just Sally's immensely powerful forearms (has a grip like a Maine lobster).
5) Discard the seed / pip (or keep it and suck it while juice runs down your chin)
6) Place the juice in the fridge to cool or just serve it up in a glass
7) Add rum
8) Serve
Interesting recipes when you run out of everything
Mayonnaise banana bread - An old cruising mag via Mom
Eggless, butter-less, oil-less recipe that doesn't taste as bad as it sounds and gets rid of those pesky black bananas
Ingredients:
1 cup sugar
1/2 cup mayonnaise
1/4 cup water
3 large over-ripe black bananas
1 1/2 cups flour
1 tablespoon baking soda
1/2t salt
Method:
1) Grease and flour a large loaf pan
2) Preheat oven to 350F
3) Cream sugar, mayonnaise and water
4) Mash bananas until a runny texture and add
5) Add dry ingredients and mix well
6) Pour into the loaf pan and bake for 60 minutes or until done
7) Let cool in pan for 10 minutes then transfer to cooling racks
8) When cool, dust with confectioner's sugar
9) Best served the next day
Pizza - Me
Ingredients:
1 1/2 cups flour
1 tablespoon olive oil
1 tablespoon salt
1t yeast
1 tablespoon sugar
3/4 cup lukewarm water
Method:
1) Combine yeast, olive oil, sugar and water then leave for 5 minutes until frothy
2) Mix dry ingredients in bowl and gradually add the liquid mixture
3) Mix together and knock back until spongey
4) Cover bowl and leave until doubled in size (about an hour)
5) Heat oven to 350F
6) Separate dough in half, set one aside
7) Knead dough and roll to about 1cm thickness
8) Pam baking tray then put in oven for 20 minutes
9) Take out, flip over, add toppings then put back in oven for further 15 minutes or until the cheese has melted
Topping suggestions:
Tomato paste / sauce
Tuna
Tinned chicken
Tinned ha,
Onions
Peppers
Tomatoes
Cheese
Oregano, basil, chilli flakes
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