I am excited to share our culinary creations with all of you!

You''ll find a selection of my tried and tested recipes here but for all the latest recipes, stories and experiments from the galley visit

the BLOG and search post using the tag "Galley".

Our propane stove/oven, having not been in production for the last 20 years, has, shall we say, personality. So, temperatures are given in approximates: Our burners are either on "High/Burn", so "Low" it would take forever to cook frozen peas. I often use loose measurements, but think literally: when you squeeze the ketchup bottle it "squirts", shake a soy sauce bottle you get a "splash", pour oil and it "glugs" and a "handful" is as full or empty as you want it to be.  If you make an improvement or have a great recipe to share we'd love to hear it, email it to us at yachtkate@gmail.com, we'll try it out and put it on the site. 

Remember that everyone knows how to cook and anyone who eats can "taste the love" so use your common sense and whatever you got on board!  I hope you always smile and have fun when ever you are in the galley!

Love, H&S

ALL THINGS SWEET AND BAKED


Yogurt Herb Bread (Adapted from Mollie Katzen’s ‘The Enchanted Broccoli Forest”)

A lovely stove-top baked quick bread that is as tasty as it is pretty! Keeps well and is firm enough to slice for sandwiches.

1 cup Plain Firm Yogurt
1 Egg
3 Tablespoons Sugar
1 Cup Self Raising Flour*
1 Cup Whole Wheat Flour
Pinch of Salt
Handful of Mixed Mince Fresh Herbs; Dill, Coriander, Parsley, Basil, Thyme etc… Can use dried herbs or add minced green onions, carrot greens, anything green and tasty!

*If using 1 Cup Plain Flour add 1 tsp Baking Powder and 1/2tsp Baking Soda
*If baking in a traditional oven add 3 Tablespoons Melted Butter or Oil

Mix wet and dried ingredients in separate bowls. Add dry to wet and mix well with a few quick strokes. The batter should be thick but pourable. It might be necessary to add a little milk to get the right consistency, depending on the thickness of the yogurt used.
Cut baking paper or a silicon baking liner to fit a cast iron frying pan. Well-oil both pan and paper/liner. Pour the batter into pan and spread evenly. Cover with a piece of oiled foil or invert a second pan on the top. “Bake” over a VERY low flame on the stove top until there several bubbles appear and the top is no longer sticky. Timing will vary depending on stove and pan used, so check every 10 minutes or so and move pan around often to prevent burning. When almost cooked through run a spatula around the edge to free from pan, carefully ease spatula under bread and quickly flip the entire bread over and back into the pan. OR invert into a second oiled pan. Return to burner and “bake” for another 5-10 minutes, or until it sounds hollow when thumbed on the bottom. Turn onto a cooling rack and waiting until thoroughly cooled to cut.

Papaya Ginger Spice Loaf


I have said it before, and I will say it again; ripe papaya smells like vomit to me and I therefore have a hard time eating it.  I do, however, love green papaya and so occasionally have one or two that ripen before I have a chance to cook it green. Instead of tossing them overboard after watching it rot on the countertop I invented this recipe and much to my surprise it not only turned out well but is delicious; you can’t even tell there is papaya in it!  If you have a ripe papaya and no time to cook it peel and cube it, putting it in an air tight container in the fridge it will keep for 3-5 days.

1 ½ Cups Flour
1 tsp Baking Soda
½ tsp Baking Powder
1 ½ tsp Ground Ginger
1 tsp Ground Cinnamon
½ tsp Ground Cloves
Pinch of Salt

1 Heaping Cup Mashed Ripe Papaya
¾ Cup White Sugar
¼ Cup Packed Brown Sugar
½ Cup Yogurt or Soy Milk
2 tsp Vegetable Oil1 Egg
¼ Cup Candied Ginger or Ginger in Heavy Syrup (available in Asian groceries)

Mix dry ingredients (flour through salt) in a large bowl.  Mash papaya in a separate bowl, add sugars, oil, egg and yogurt mixing until uniform.  Add papaya mixture to dry ingredients and mix with a few quick strokes.  Dice the candied ginger (or ginger in syrup) and add to batter, mix.  If using ginger in syrup you can tip a little of the syrup into the mashed papaya for a more intense ginger flavour.  Pour into a greased loaf pan and bake at 350 F until knife inserted comes out clean, 30-40 minutes.

Bannock

We eat a lot of this; a quick, no yeast bread. The recipe is an old one from “Out of Old Nova Scotia Kitchens” but is credited to the Scots.  My brother use to make this in Scouts, a little dryer so they could wrap it around a stick and cook it over a fire.  It is very similar to the Damper they make is Australia.

3 Cups Flour
2 Tbps. Baking Powder
2Tbps Sugar1 Tsp Salt
2 Tbsp Oil
Enough cool water to make a stiff but pourable dough, about 3 Cups

Mix all together until you have a pancake like batter, pour into a 9’ X 12’ and bake in a hot oven, 400-450 F, for 30-40 minutes.  We often dust the top with Garlic Powder, herbs and spices to mix a few raisins and cinnamon into the batter for a sweet bread.  It does not go moldy and makes great toast after sitting on the counter for a few days.

Marmalade Tea Cake

2 Cups Flour, can be 50% Whole Wheat
1 Tsp Baking Powder
½ Tsp Baking SodaSalt
1/3 Cup Brown Sugar
5 Tbsp Melted Butter or Margarine
½ Cup Yogurt or Milk
½ Cup Marmalade
1 Egg
Candied Peel, Raisins, Dried Cranberries
Juice of Lemon/Lime or OrangeSugar

Mix Dry ingredients in one bowl, mix wet ingredients in another. If your marmalade is thick you can thin it with a few Tbsp of citrus juice so that is it runny enough to fall off a spoon.  Mix together wet and dry, add fruit and pour into a loaf pan lined with wax paper (this make is A LOT easier to get it out).  Bake 350 F for 30-40 minutes until a knife inserted comes out clean.  While still hot squeeze citrus juice over top and sprinkle with sugar.  Let cool a few minutes before tipping out of the pan to cool on a rack. TIP:  To remove waxed paper rub all over with the back of a spoon, then the paper will separate from the cake easily.

Steve’s Famous Sunday Pancakes

Whisk Together in a bowl:

1 ½ Cups Flour
2 Tbs Sugar
1 ¾ Tbs Baking Powder
1 tsp Salt

Combine in another bowl:

1 ½ Cups Milk
3 Tbs Butter Melted
2 Eggs(1/2 tsp Vanilla)

Mixed liquid and dry ingredients with a few light stokes.  Bring a large skillet to medium heat, add a little butter or oil and rub with a paper towel, keep oily towel for re-oiling pan between pancakes.  Pour by ladle full into preheated pan and wait until lots bubbles appear before flipping.  Serve hot with PB, Jam, Honey, fruit, syrup and LOVE!

N.B. Hearts and Bunny shapes optional but very impressive!


Morning Glory Muffins

350F  20 Minutes

Mix Together:

1 Cup Whole Wheat Flour
½ Cup White Flour
1 Cup Oats
¾ Cup Packed Brown Sugar
1 Tbs Wheat Bran
2 tsp Baking Soda
¼ tsp Salt

Make a well in the centre and add:

1 Cup Plain Yogurt
1 Cup Mashed Banana
1 Large Egg

Mix with a few quick strokes then add:

1 Cup Chopped Dates or Raisins
¾ Cup Walnuts
½ Cup Dried Pineapple, Papaya etc...
3 Tbs Ground Flax Seeds

This can be made as 12 muffins, or 6 muffins and a pie plate or in a brownie pan as a cake thingy.  Times vary; a knife inserted should come out clean.  Freezes well!


Banana Coconut and Lime Bread

350F     1 Hour

Whisk Together:

1 ¼ Cups Flour
¼ Cup Wheat Germ
1 ½ tsp Baking Powder
½ tsp Salt

Beat in another large bowl:

2/3 Cup Sugar
1/3 Cup Canola Oil or 6 Tbsp Butter Softened
Zest of 1 Lrg or 2 Sm Limes

Beat in:

1 or 2 Large Eggs'
2-3 Mashed Bananas
½ - 1 Cup Grated Unsweetened Coconut

Mix all three in a few stokes.

When fully baked squeeze extra lemon juice on top before removing from tin.  You can also sprinkle with sugar for extra sweetness and crunch.  Can be made as muffins, bake 15-18 minutes or until skewer comes out clean.


Cocoa-Apple Muffins

This one is from my good friend Hannah, a delicious and decadent but healthy treat. I have made it with ¼ cup of butter and 1 ¼ cups of apple sauce and it works out fine. Have also not had raisins around and they turned out tasty just the same.

1 ¼ C all purpose flour
1C sugar
½ C wheat germ
1t baking soda
1/3 t cinnamon
1/4t salt
1/3 C cocoa
1 C applesauce
½ C butter
1 egg, beaten
½ C chopped walnuts
½ C raisins

In a large bowl, stir together flour, sugar, wheat germ, baking soda salt and cinnamon.

In a medium bowl, combine butter, cocoa, applesauce and egg.  Add all at once to dry ingredients.  Stir just until moistened.  Divide evenly between 12 muffin cups.

Bake at 350F for 20-25 minutes.


LUNCHY THINGS


Curried Egg

This is favorite Australian sandwich filling but it also works well served as a spread with crackers or tortillas, garnished with a little cilantro.

Hard boil eggs-the amount is dependent on how many people you are serving.  Peel and finely dice, place into a bowl.  Add a teaspoon of soft butter and blend, add enough mayonnaise to hold together, just as you would a typical egg salad.  Now add a little salt, some white pepper and a couple spoons of curry powder, depending on how much you like curry, an possibly a little cayenne.  Mix well.  Keeps well in the fridge, a good food to have around for underway.

Tuna Salad

This might seem too obvious to actually write down but this twist might actually make you want to eat your tuna sandwich at lunch.

1 Can Tuna in Water, or Leftover Cooked Tuna Fillet, Flaked
Light Mayo
Lemon or Lime
Handful of Raisins or Cransins- Light Chopped
Cilantro, Salt & Pepper

Drain and flake tuna into a bowl. Add raisins, cilantro and enough mayo to hold it together or as much as you prefer.  Add a squeeze of lemon or lime and salt and pepper to taste. Mix well. Serve on crackers, in a sandwich or on toast.


Bacon & Avocado Sandwich Melts

Having arrived at Boca Chica, Panama, we had to wait for the tide to turn to enter the river and avoid running aground.  Steve volunteered for lunch duty and put his twist on an Aussie Classic.  We have no top element in our oven so he found his own way to melt the cheese, DELISH!

2 Slices of Bread per person, Toasted.
Avocado, Peeled and Thinly Sliced
Bacon, Fried until just crispy then Drained.
Cheese, Thinly Sliced, a good melting one like Pepper Jack
Blow Torch

*Optional Thinly Sliced Tomatoes and Onions

Place toasted bread on a cookie sheet. Top with avocado slices and mash lightly until evenly coated. Arrange a few slices of bacon on top then a few slices of cheese. With your blow torch melt the cheese until bubbly and golden and ENJOY! This could also be done under the broiler if you have one but not quite as fun.  It technique also works wonders on pizza cheese.


 VEGGIES ONLY PLEASE


Breadfruit Gnocchi

1 Small Green Breadfruit, 6-8” round
1-2 Cups Flour
1 Egg Yolk
Dash of Salt, Pepper and Nutmeg
1/3 Cup Grated Parmesan- Can be omitted if not available


A NOTE ABOUT BREADFRUIT

When picking breadfruit will gush a sticky white latex sap from the broken stem that will stain anything it comes into contact with. I prefer to place them directly into a plastic bag or bucket of water. Also when peeling the breadfruit, best done with a sharp knife as you would a squash or a pumpkin, the new cut can weep the same sticky sap. It is handy to have a bowl of water nearby to clean your knife and the fruit as you are cutting the breadfruit.

I discovered that if you leave the breadfruit in the fridge for a few days the sap will dry up, making the dicing process a lot less messy. The flesh will also become drier which means you need less flour for the dough, it is easier to work with and the gnocchi turns out much softer.

Storing it in the fridge can cause the bright green outer skin to discolour but as long as the interior is firm and white it is fine to use.


Method

Peel and dice breadfruit into 1” chunks, removing and discarding the spongey, seed core as you go. Dice the breadfruit chunks in salted water until just tender, 15-25 minutes depending on how green your breadfruit is. Drain and let sit for 5-10, the rising steam will release a little more moisture and cooling the breadfruit slightly will make the dough easier to handle. While it is still warm mask the breadfruit until smooth, add salt and pepper to taste and a dash of nutmeg. Add one egg yolk and stir quickly to avoid it scrambling. If using Parmesan cheese add now and mix thoroughly. Keep in mind there will be extra salt in the cheese, so adjust your seasonings accordingly. Add flour a little at a time until a soft dough forms. Turn onto a large cutting board or counter that is lightly dusted with flour and gently pat dough into a ball. The gnocchi dough will be very warm and soft. It should just hold together and yet be pliable enough to roll into a loose ball. Divide into 8 even portions and roll each small ball into a 1” snake, dusting lightly with flour as needed to prevent sticking. With a well-floured knife cut into 1” pieces and place on a floured sheet tray, shaking to coat and prevent sticking. If gnocchi is especially soft refrigerate for 2-3 hours, removing from fridge when water is at a full boil. Cook directly in a pot of salted, boiling water, shaking free as much flour as possible from the gnocchi. Gnocchi will float when cooked through, 3-5 minutes. Toss in a light sauce and serve with chili flakes and freshly grated parmesan.

 **Gnocchi can be stored, covered, on a floured sheet tray in the fridge for up to 24 hours or placed in the freezer until individually frozen and then kept frozen in a ziplock bag for a few weeks.**

Dhal

Can be a thin soup or a thick topping for rice.

Wash 1.5 cups of dhal (AKA split yellow peas). Put dhal in a large pot cover with water by 2cm or so. Add one grated carrot, diced eggplant if desired, a tsp of ground turmeric and a little salt. Bring to a boil and cook until dhal is just soft, you should be able to pinch it in your fingers and it will squish. Turn off heat.

In a separate frying pan add a good dollop of oil. Dice one large onion and a couple cloves of garlic, add to pan and sauté over high heat until translucent. Add a spoon full of mustard seeds and cumin seeds and fry until they pop, about one minute. Add some chili powder, depending on your taste, and quickly fry until fragrant. Empty pan into the cooked dhal and stir well. If it is too watery heat with lid off until it is desired thickness. Dice a couple of fresh tomatoes, I like lots but depends on the season, and add five minutes before removing from heat. Finish with a squeeze of lime juice and salt to taste. Should feed 3-4 people depending on how thick you make it.

Serve with basmati rice, cilantro and fresh, hot roti. If spicy a plate of cold cucumber slices and a bowl of raita will help cool the heat.

Roti

Measure white flour into a bowl, about 1.5 Cups makes 8-10 roti. Boil water. Pour just enough water over the flour so flour holds together, be careful it will be hot!! Stir until it comes together enough to knead. You can add more flour if you add too much water, or want to make more roti. Knead lightly in the bowl or tip out onto a dry surface until it holds together as dough. Pour a small glug of oil or ghee over it and knead it into the dough, it will suddenly get smoother and more elastic. If you want to rest it now, cover so it doesn’t dry out.

Roll into two logs, break into even, small balls. About the size of a ping pong ball will give you a roti that is 6-8 inches. Roll out until quite thin, a few millimetres, and hopefully round. You can use a little more flour if needed to stop it from sticking, it will not affect the roti. When you get good you’ll be able to roll and cook at the same time, but you might want to roll out a couple to start with.

Heat a heavy fry pan, hopefully cast iron or a good non stick version, on hot. When you can barely hold your hand over it for any length of time grease it with a little oil/ghee/butter on a paper. Put roti into pan, cook on first side for a few seconds just so that it seals it, maybe 10-15sec. Flip and cook for 30-45 seconds until it starts to brown lightly in spots. Flip a third time and it should puff. You can press the air pockets to get the puff to grow. Cook until brown spots appear on this side as well. You might have to adjust the burner to keep roti from burning.

Remove from pan and wrap in a towel or place in lidded bowl /basket, this allows it to steam slightly and become pliable. Cook rest as above, watching heat and keeping pan greased between rotis.

*If you’re having trouble getting a puff try cooking less on the first side. Don’t know, just works.

*You can use Whole Wheat flour but the roti will be chewier and stiffer. For super soft roti you use just plain flour.

*Wrapped in a towel/paper then in saran wrap will last in fridge for a few days.


Steam Fried Plantains

A delicious side dish great for Chicken, Pork or Curry. Can be steamed a few days ahead and kept in the fridge with or without skins until you’re ready to fry and eat..

1 Ripe Plantain per person- Should be yellow and starting to get brown spots
 Steamer basket
A little Butter and/or Oil
Frying Pan

Cut ends off the plantain and place in a double boiler or stem basket and steam over high the until the skin splits, 20-20minutes.  Remove from steamer and let cool. When cool enough to handle remove the skins.  In a medium hot frying pan melt a little butter and/or oil and fry plantains until golden on all sides, flipping a few times.  Serve hot!

 

Sautéed Green Papaya

I personally think ripe papaya smells and tastes like vomit, although I have tried them several times in many countries this opinion has not changed.  I was very excited when our friends on S.V Encore, who circumnavigated some years ago, told us that we could use green papaya like squash. It acts a lot like zucchini in that it takes on flavors well. More experiments to come

1 6inch Green Papaya (Side serving for 2 People)
I Onion Diced
2-3 Cloves of Garlic, Minced
Chili Flakes
Herb de Provence or Thyme, Savory, Oregano
Salt & Pepper

Peel, seed and dice papaya into small, 1-2cm, cubes.  In a hot, high sided pan heat oil and sauté oil until clear, add garlic and sauté a few minutes more. Add papaya and sauté while stirring. When the pan is hot again add a little water and put a lid on it to let the papaya steam a little.  Continue cooking until papaya is just tender, 15-20 minutes; add spices and sauté just a few minutes more to bring flavours together. Salt and pepper to taste, serve hot.

* If you want to cut down cooking time use a pressure cooker to cook the papaya separately; add a little water bring it to 8PSI for 3-5 minutes, use a quick release method, drain, Then sauté as per recipe.

 

Grilled Zucchini

The BEST way to enjoy zucchini, simple and delicious.

1 Medium Zucchini sliced into 1 cm thick rounds or lengthwise 1cm thick

You can either toss the zucchini with a little oil or brush the grill with oil, your choice. Heat a grill or a grill pan and grill zucchini on each side until golden brown, 3-7 minutes, depending how hot you grill gets so keep you eye on them. Try not to close the lid as that makes them steam more than grill. Serve immediately.


Grilled Pineapple
A great side for chicken this is my favorite way to eat pineapple.  Peel and slice fresh perfectly ripe pineapple into 1/2" slices. On a hot grill or grill plate grill each side until you get nice dark grill marks and pineapple is soft and sweet, 5-7 minutes.  If you give each slice a quarter turn each side you get those pretty criss crossed grill marks. Serve hot with main dish or for dessert. YUMMY

Foil Wrapped Potatoes

1 Potato per Person
1 Onion, Sliced into rounds
A Little Butter or Oil
Foil

To cut down on BBQ time I like to par boil the potatoes, also ensured even cooking without getting the onions burnt.  Scrub potatoes and place in a pan of water, bring to a boil and cook for 8-10 minutes, they should be still a little firm.  Drain and let cool.  When ready to BBQ cut each potato crosswise 3-5 times without going all the way through.  In each cut place a round of onion.  Place potato on foil and add a small pat of butter or sprinkling of oil to each before wrapping up.  BBQ for 15-20 minutes turning a few times.  They should be golden and crispy in spots with sweet caramelized onions, so good with a nice steak or bbq-ed chicken.


Steve’s Famous BBQ Fries

This was originally “Heather’s Famous Oven Fries”, a much loved and requested side dish during our cool winter in San Diego; yet another excuse to turn the oven on!  However after reaching tropical climates it was tried and improved by Steve and his superb BBQ skills and is still a very often requested treat on board.

1-1.5 Fist Sized Potatoes Per Person
A little Oil

First of all let me say, or perhaps warn you, that no matter how many potatoes we use there is never leftovers, even when I try to save a few for breakfast the next morning.  Scrub potatoes clean, place in a pot and cover with salted water. Bring to a boil and simmer until just fork tender, 8-10 minutes depending on the size of your fist.  Drain and let cool. This can be done hours or days ahead (put them in the fridge if you are doing this well in advance).  When COOL, and this is the trick, cut into wedges (cut in half length wise then each half into quarters, or more, length wise) the thinness of them will dictate crispiness, Thinner=Crispier. If you cut them warm the edges go fuzzy and you will not have nice crisp fries. Also if you try and use fully cooked leftover potatoes you will not get the same “fry like” result. Heat a large cast iron skillet or plate on the BBQ (or stove top if it too windy to BBQ) and cover with oil, just barely enough to “float” the wedges.  Place wedges in pan so they are evenly spaced and all flat. Cook until golden on first side 5-7 minutes depending on your heat source, then turn and cook 3-4 minutes on the second side until golden. It is very important that you ONLY TURN ONCE. If they are not perfectly browned when you check them Steve suggests having another swig or two of beer and patiently wait until they are done. Serve hot with a sprinkle of salt!

Beans, Refritos, Bean Dip

I make my beans in the pressure cooker after soaking for 4-6 hours to soften the beans.  To soak place dried beans in a bowl and cover with water. I change the water a couple times during the soak and always pour off the used water, don’t use it for cooking the beans.  A cup of dried beans will be plenty for two people; I sometimes use half a cup of black beans and half a cup of small red ones, variety is the spice of life. Sauté a diced onion and garlic in oil (use a little extra as it stops the beans from foaming), add some thyme, savory and oregano, or a combination of the three.  Add the beans, a couple of bay leaves and, if you can find them, a whole dried chili pepper or two (you can remove these or blend them in depending on your desired level of heat) and 1 ½ cups water or stock.  Bring to high pressure and cook 16-20 minutes, depending how patient you were with the soaking. Let it naturally release.  Check to see that they are soft, season with salt and pepper to taste.

When they are cooked turn them into a pan and mash with a fork or potato masher. Bring them to heat so that the beans get thick. I am not so fussed about the mashing as we like it a little chunky.  Salt and pepper to taste, add some chipotles if you want some more heat and smoky flavour. If you did this with canned beans just cook the onion etc from above in a large frying pan, add beans, and bring to heat and then mash. You may need to add some extra water.

You can all make a nice bean dip by putting beans and or left over refrieds in a food processor with a little water to thin it, blend until mostly smooth.  Add a little hot sauce or some lizano or both.  Keeps well in the fridge, good for crackers, veggies, bread or on a spoon!!!
 
Green Mango Salad

2-3 Green Mangoes, Peeled and Finely Julienned
2 cups Bean Sprouts, if you got ‘em
1/2 cup Cilantro, Chopped
3-4 Spring Onions or 1 Medium Onion, Finely Sliced
1/3 cup Fresh Basil
1-2 Fresh Chili, Minced
½ Cup Unsweetened Coconut, Toasted
½ Peanuts Chopped and Toasted

Dressing:

3-4 Tbsp. Lime Juice
3 Tbsp. Fish Sauce
2 Tbsp. Brown Sugar
1-2 tsp. Thai Chili Sauce

In a small bowl mix dressing adjusting sugar and lime to your taste. Mix mango and all but coconut and peanuts in a bowl, pour over dressing and toss lightly.  When ready to serve mix in coconut and sprinkle with nuts, if you do this too early the coconut and nuts will lose their crunch.  Leftovers go soggy.


Eggplant and Chickpea Stew

1 Medium Eggplant, Peel and Dice into 1 inch Cubes
6 tablespoons olive oil
1 Large Onion, Diced
3 Cloves Garlic, Minced
1 Can of Chickpeas, Drained
1 Medium Zucchini, Diced
1 Can of Tomatoes, Diced or Whole
Cilantro
Salt & Pepper to Taste

Heat oil in a saucepan and sauté eggplant cubes over moderately high heat until they begin to brown, adding more oil if necessary. Add onions and zucchini, sauté until onion is clear; add garlic and sauté a few minutes more until fragrant. Stir in chickpeas, tomatoes (break whole ones up if using), and bring up to heat. Cover and turn heat to low. Simmer for 15-20 minutes until flavours are blended and veggies are tender, adding more water if necessary. Season with cilantro, salt & pepper. Serve hot or cold over rice. A dollop of yogurt or yogurt cheese is a nice addition.


Stuffed Eggplant

1 Large Eggplant
1 Onion
2-3 Cloves Garlic
1 Tbsp Dried Basil and Oregano
1 tsp Dried Thyme
Tomato Sauce or Tomato Paste and a little water
1 to 1 1/2 Cups Cooked Quinoa & Millet
Splash of Maggi or Soy Sauce
1 Tbsp Sambal Oelek or Hot Sauce
Sprinkle of Parmesan Cheese
Handful of Fresh Parsley
Salt & Pepper to Taste

Cut eggplant in half and scoop out meat leaving ½ cm all the way around. Dice into 1cm squares, do the same to the onion. In a skillet sauté onion and eggplant until soft, add garlic minced to taste.  Stir in dried herbs. Turn off heat and add grains, Maggi and Sambal Oelek, and enough tomato sauce to hold it together, mix well.  Let cool slightly and add cheese and minced parsley blend well.  Divide into two and fill hollowed out eggplant halves.  Cook in a 350-400 F oven for 30-40 minutes until golden and eggplant is soft OR wrap in foil and bbq for 10-15 minutes turning once.


Fresh Coconut Beer Snacks (or Coconut Relish)

Here is an interesting and savoury snack using fresh coconut that goes perfect with a cold sunset drink at the end of a hot sweaty work day. You can also dice the coconut finely and serve as a relish to accompany chicken or fish.

1 Mature Coconut
Juice of a Lemon or Lime
Garlic
Chili Flakes or Fresh Chilies Finely Minced
Salt & Pepper

Remove meat from the coconut (reserving any liquid for your rum cocktail of course) peel the brown skin from the shell side and cut into 1 inch pieces (so you can eat it with your fingers).  Very finely mince a clove or two or garlic (one is probably good for the average person but I like two). I prefer to do this on a rasp instead of mincing as it is quick and makes the garlic into very fine paste, you could use a garlic press as well.  Place garlic in a bowl and squeeze the juice of one lemon or a few small limes over top, mix together.  Add coconut, a few shakes of chili flakes or fresh chilies, salt and pepper to taste and toss until coconut is well covered in the dressing.  Taste and adjust seasoning (garlic, chili & lime) to suit.  Serve immediately or let marinade for an hour or so for flavours to develop. Good at room temperature or cold but doesn’t keep for more than a few hours without getting a little slimy.  Don’t forget the cold beer!


Lima Beans with Bacon and Herb de Provence

I would only do this with lima beans that you’ve cooked yourself from dry beans, they have a lovely sweet taste and meaty texture that gets lost on the canned or frozen variety.  However, a can of white beans, cannelli, northern or haricot blancs, do substitute well in a hurry. This can be a very hearty vegetarian main dish or pairs well with lamb, chicken and firm white fish.

1 Cup Dried Lima Beans
4-5 Slices of Bacon, not too fatty
1 Onion
2 Cloves Garlic
1 Small Zucchini
Chili Flakes
Salt & Pepper
Herb de Provence

Soak lima beans for 6-8 hours in a large bowl with at least 2 inch of water over top.  Drain and place in a pressure cooker with a dollop of oil (prevents foaming) and just enough water to cover.  Bring to 15PSI and cook for 12 minutes, let the pressure release naturally.  The beans should be just soft but not falling apart.  Drain and set aside.  Dice bacon into smallish bits about the size of the beans, place into a large cold skillet and bring to medium heat.  Cook the bacon until just browned but not crispy.  Hopefully you’ve chosen nice not too fatty bacon and there is not much more than a spoonful of fat in the pan, but if there is drain excess fat before proceeding.  Dice onion and add to skillet and sauté until clear. Add garlic and sauté a few minutes until fragrant, keep everything moving around so nothing over cooks.  Dice the zucchini into bean sized pieces and add to pan, sauté until soft, 3-5 minutes.  Add beans, chili flakes and a palm full of herb de province to pan and stir everything together until beans are warmed through, season with salt & pepper to taste.  If beans are a little liquidy continue to cook a few minutes until liquid is reduced slightly and the mixture starts to thicken.


Green Plantain Pancakes

Crispy, hot and delicious these are good as there own or served on the side, for breakfast or dinner or just as a fun snack!  To make a larger batch (this is good for two people as a main starch or four as a side) just grate more plantains and add a little more flour and another egg.

2 Very Green Plantains (Green Bananas substitute well)
1 Egg
A little Flour
Salt & Pepper
Oil for the pan

Peel the plantains by cutting off both end and scoring the peel lengthwise in 3-4 places (imagine how you would peel a ripe banana).  Insert your thumb or finger under the skin and remove peel.  This can be tricky and is best done with a bowl of water as the sap is sticky and hard to get off your hands.  Use a sharp paring knife to remove any skin you cannot peel off.  Grate the plantains and place in a bowl.  Dust with flour and mix to coat all the grated plantain, it should look a little sticky but rather dry, add a little more flour if needed. Lightly beat an egg and add to plantain along with a pinch of salt and pepper, mix well.  The mixture should be uniform and want to hold together when you squeeze some in your hand.  Heat a large skillet with a generous blop of oil in it.  When hot drop the plantain mixture by the spoonful into the pan and flatten with the back of a spatula or spoon so they resemble pancakes.  Cook until browned 3-5minutes and then flip to brown other side.  Remove from pan to a wire rack.  Continue cooking in batches adding oil to maintain a slick pan.  Serve hot and crispy! Good with apple sauce and sour cream too.

 

Stuffed Peppers

½ a Fist Sized Pepper or 1-2 Small Peppers per Person, depending on size
Cooked Rice (2 cups is about enough for two people)
Onion, finely diced
Garlic
Dill, Basil, Chili Flakes, Salt & Pepper
A Little Cheese, Grated.

I prefer to use little peppers, no bigger than a tennis ball, so I leave them whole and cut the stem out. If using bigger peppers slice in half through the stem so you have two longish boats.  Remove the veins and seeds and dice and little bits of pepper you managed to cut away.  In a hot skillet, with a drizzle of oil, sauté onion and pepper until translucent, add garlic and sauté for a few minutes until fragrant. Add the rice and spices, stir well. Turn off heat and add a hand full of grated cheese and stir so cheese melts and is evenly distributed, this just makes the filling stick together a little it could be omitted.  Fill each pepper, packing firmly with a spoon. If you want a crusty top, SO delicious, sprinkle a little extra cheese on top. Wrap individually, if using small peppers put two or three together, in foil and either broil in a hot oven or cook in BBQ, turning once. I prefer the BBQ as it gets the skin nice and charred. These only take 10-15 minutes, you just want the pepper to be soft.

 


SOMETHING SMELLS A LITTLE FISHY


Curried Fish Cakes

2-3 Filets of Cooked Mahi or other White fish
3-4 Small Potatoes Mashed, leftovers are perfect
1 Small Onion Diced
Garlic, grated
Curry Powder, Cayenne Pepper, Salt & Pepper
1 Beaten Egg
Cilantro

Flake fish and place in bowl, add mashed potatoes, onion and garlic mix well.  Add 2-3 tablespoons of curry powder, some hot pepper, salt & pepper to taste and a little chopped cilantro if you have it.  Add one beaten egg and mix. Should be wet enough to hold together but dry enough it will not stick to your hands.  Form into palm sized patties and fry in a hot pan until browned both sides.  Serve hot with chutney and mixed pickles.


Tuna Pasta Salad

Cooked Pasta- Shells, Rotini etc…
1 Can Tuna or Leftover Cooked Tuna Fillet, Flaked
1 Small Onion, Diced
1 Green Pepper, Diced
1 Tomato, Diced
½-1 Can of Chick Peas or White Beans
Chopped Parsley or Cilantro
Basil & Oregano
Salt & Pepper
Lemon Juice
Olive Oil

Drain tuna, if using tuna in oil reserve oil.  Place pasta, tuna, diced veggies, parsley and beans in a bowl, mix lightly. In a separate bowl make a dressing with the reserved oil or use a bit of olive oil, lemon juice, a small palm full of basil and oregano and salt and pepper to taste. Pour dressing over noodles and toss.  Will keep in fridge well for a few days and is better left for a few hours for the tastes to really come alive.

 THINGS WITH MEAT IN THEM


Beef Stew and Doughboys

This is my version of my Mothers beef stew-great on a cold night passage.  I use a pressure to tenderize the meat and cut down on cooking time/propane consumption, but nothing beats a good slow cooked pot of stew making the house smell delicious all afternoon.

1-1.5 lbs Stew Beef Cubed
A little Flour, Salt & Pepper
1 Large Onion, Diced
1-2 Carrots cut into Rounds
1 Small Turnip and/or 1-2 Parsnips Diced
2 Potatoes, Diced
1 Cup Frozen Peas
Worcestershire Sauce
1 Can Beer, Flavor of your Choice
1 or 2 Bay Leaves
Salt & Pepper
Oil for the pan

1 Cup Flour
1 tsp Baking Powder
1 tsp Salt
2 Tbsp Butter Melted or Oil
1 Egg Lightly Beaten Cracked into a Measuring Cup
Enough Milk to Measure ½ Cup

Pat the beef dry and light coat with flour, salt and pepper.  Brown in small batches in a little oil in hot pan (pressure cooker)  that will be large enough to hold the whole stew.  Remove from pan and add onion, sauté until clear. Add beef back to pan and add enough beer to cover (not the whole can save some for the cook!) a few generous shakes of Worcestershire Sauce and a few Bay Leaves.  Lock on the pressure cooker lid and bring to 15 PSI for 18-20 minutes, turn off heat and let it depressurize naturally.  Meanwhile peel and dice carrot, turnip, parsnip and potatoes ( amount of veggies used will depend on how many people are being served/ what you like for a veggie to meat ratio).  When the pressure is released add the veggies and a little more beer, if there is any left or if you’ve opened a new can, or some water or stock. Bring the pressure back to 15PSI for 5 minutes and let it naturally release again until it is just simmering. You need the stew to be a little thin as the doughboys will absorb some liquid while cooking. In a small bowl mix flour, baking powder, salt, butter and milk/egg mixture until you have a thick but spoon-able batter.  Drop by the spoonful onto the top of the stew and place a lid on it (if using a pressure cooker do not lock the lid) let the stew simmer for 20 minutes, DO NOT open the lid. When ready, remove doughboys add a cup of frozen peas and salt and pepper to taste and give it a quick couple of stirs. Serve each portion of stew with a fluffy fat doughboy and extra Worcestershire sauce.


Not Hungarian Goulash

When cooking for the crew on big boats I tried to make a special dish for each person once in a while to remind them of home. I remember a tasty recipe from my childhood and so one day told good Hungarian friend Medi that I was making her Goulash.  She got very excited and all day lingered around the galley waiting for dinner. That night she informed me what I served was not, in fact, Hungarian Goulash but more like a Hungarian Stew, although it was delicious. I have since seen it several menus, I guess most of the world doesn’t really know what Hungarian Goulash is, but it is still pretty tasty!

1-1.5 lbs Cubed or Strip Stew Beef
1-2 Onions Diced
2 Cloves or Garlic, Minced
A Palm full of Sweet Paprika*
A Small Spoonful of Hot Paprika*
Small Can of Tomato Paste
2 Tbsp Red Wine
Water or Stock or beer
Thyme, Marjoram or Savory
Bay Leaf
Caraway Seeds
Oil for the Pan

*I HIGHLY recommend you invest in  good quality Paprika, it makes a world of difference.

In a medium sauce pan or pressure cooker brown beef in small batches in a little oil. Remove beef from pan add onion and sauté a few minutes until fragrant, add garlic and sauté a few minutes more. Add paprika and dry fry for a few seconds, then deglaze the pan with red wine and add the tomatoes paste stirring until smooth.  Add beef , bay leaf, thyme and marjoram or savory and enough stock/water/beer to cover.  Put lid on the pressure cooker and bring to 15PSI for 18-20 minutes, let depressurize naturally.  Add a few shakes of caraway seeds and salt and pepper to taste. Serve alone or over cooked diced potatoes.


Steve’s Can ‘o’ Soup Gumbo

Lots of recipes are invented underway, the old “Necessity is the Mother of invention” theory.  This is one of Steve’s most successful concoctions, created while on passage from Isla Coco to Galapagos, using all the leftover it’s and bits in the fridge and one of the many cans of soup in the cupboard. At one time I bought a lot of soup as it was on sale, thinking it would be a warm, quick, hearty meal underway. However, you can imagine the difficulties of trying to eat soup, let alone keep it in the pot and on the stove while, heeled 25 degrees and sailing in a bit of a sea. I only attempted it once. Steve's creative way to use soup was much appreciated!

1 Can of Tomato based “Ready to Eat” Soup (Garden Veggie, Tomato Basil etc..)
2-3 Cooked Sausages, Diced
1 Onion, Diced
2-3 Cloves of Garlic, Minced
1 Cup of Leftover Beans
2 Cups Cooked Rice
Dash of your favorite Hot Sauce
Salt and Pepper to Taste
Oil for the Pan

In a large pan sauté onions and garlic in oil until clear and fragrant.  Add the diced sausage and sauté until browned. Add a can of soup and rice and beans, enough to make a thick stew that can be picked up with a fork, adjust adding more rice and beans or a little water. Bring to heat, add salt, pepper and hot sauce to taste and Serve!

*If using a plain tomato soup you can add diced peppers and carrots with the onions to add nice colour and flavor.


Heather’s Chili & Corn Bread

Pretty basic, but tasty and filling, good for a crowd or several sittings for two. I love eating it with corn bread, you can serve grated cheese & rice with it too.

1 Large Onion Diced
Few cloves of Garlic Minced
1 lb of Lean Ground Beef
1 Small  Palm Full of Dried Oregano
1-2 Tbsp Chili Powder (more if you like it hot!)
1 Heaping Palm full of Cumin (don’t be shy, it’s what makes the chili)
1 Small Palm full of Paprika
1 Large can of Whole or Diced Tomatoes
1 Small can of Tomato Paste
1 Can Kidney Beans or Pinto Beans (or both if you like)
1 Can Black Beans
1 to 1 ½ Cups Frozen Corn
1 Diced Green Pepper or 2-3 Paddles of Nopal Diced (aka. Prickly Pear)

In a large pot over medium high sauté onion until translucent, add garlic and sauté for another few minutes watching not to burn garlic. Add ground beef and cook, stirring often, until brown.  Now add cumin, oregano, paprika and chilli powder and stir, cook for a few minutes until fragrant.  Add tomatoes and paste and combine well. If using whole tomatoes try and break up tomato into small bits. Add beans and a little of the can juices, stir to combine. It should look more or less stew like, add a little water or more tomatoes if too thick.  Bring to heat and simmer for 30 minutes or so, more if you have the time and unlimited resources. Add frozen corn and diced pepper or nopal and simmer for another few minutes until greens are tender.  Can be served immediately but gets better in a day or so. 

 

Corn Bread  (From the dog eared pages of the trusted "Joy of Cooking")

1 ¼ Cups Yellow Corn Meal
¾ Cup Flour
2 ½ tsp Baking Powder
2 Tbsp Sugar (you can add more if you like yours sweet)
¾ tsp Salt
1-2 Large Eggs
2-3 Tbsp Melted Butter or Vegetable Oil
1 Cup Milk, or Soy Milk
1 Cup Frozen Corn
Diced Peppers or Chilli Pepper or a few tsp of Crushed Chilies Flakes
Can also add some grated cheese


Combine dry ingredients, make a well, pour in wet ingredients and with a few quick strokes combine. Add remaining ingredients and fold together until just combined.  Turn into pie plate, loaf pan or muffin trays and cook at 400-425 F until browned and toothpick comes out clean. 12-18 minutes, more if you are loafing it.

Mexican Pizza

Okay, here’s my latest twist on the Pizza, making it without wheat is not only a nice alternative but makes it feel a little more “Mexican”.  If you make it with a traditional crust just be careful, the beans can make it a little soggy so you might want to precook the crust before topping the ‘zza.

 The Crust:

1 ½ Cups Corn Meal
1 tsp Salt
1 ½ Cups Cold H2O
2 Cups Boiling H20
A little Oil

Combine cornmeal, salt and cold water in bowl and stir to combine.  In a large pot bring remaining 2 cups of water to a boil, add cornmeal mixture while whisking, bring to boil, turn down heat and cook until thick, about 10 minutes.  Remove from heat and leave until just cool enough handle.  Place the whole amount onto a lightly oiled pizza pan and with oiled hands pat until it even and looks like a pizza crust.  Cook in a 375 F oven for 30 minutes. It should be lightly browned but still a little soft, it will crisp up a little more when you bake it with toppings.  If it is crispy now it will be REALLY crispy when it is finished.


The Pizza

Quantities vary, it is a pizza, make it how you like to eat it!

1 Can Refried Beans
A Couple of Tomatoes, Thinly Sliced
Some Onion, Thinly Sliced
Some Grated Cheese
Leftover Taco Beef or Shredded Chicken
Salsa Verde
Jalapeno, Thinly Sliced or Diced

When the crust is ready spread with refrieds, sprinkle with cheese and toppings and place back in 400-450 F oven until cheese is melted and it looks good enough to eat!  The crust will be a little crunchier and harder to cut but DELISH!


Asian Pork Burgers

Here’s something we made up while on anchor at Espiritu Santo, we were craving burgers but had pork thawed. Steve made a quick batch of fresh buns and we grilled some rings of onions (do it on a skewer and they don’t fall apart) and slices fresh pineapple as toppings, it didn’t need anything more

1 lb Ground Pork
½ Lrg Red Onion Diced
Couple Glugs of Sweet Chili Sauce
Few Shakes of Soya
Couple Cloves of Garlic Minced
An Inch or so of Fresh Ginger grated
(Could substitute ground ginger and powdered garlic, a small handful of each)
Handful of Cilantro Chopped

Mix well in a bowl, form into burger patties and grill until crisp and cooked through.  I think toasted buns are a must, but it’s up to you.


Inside Out Cabbage Rolls

Do you love cabbage rolls but hate all the prep it takes to make them? This is a quick and elegant alternative to my Aunt Dorothy’s traditional cabbage rolls that I covet at our family get together.  The sauce can be made ahead of time and reheated while the cabbage steams so it is perfect meal after a long day at work.  Serve it with rice and you just might not miss the real thing at all! Serves 2 (maybe twice)

1 kg of Ground Beef, low fat
1 Onion, thinly Sliced
2-3 Cloves of Garlic, minced
1 Can Diced Tomatoes
3 Tbsp Tomato Paste
Hand Full Dried Cranberries
3 Tbsp of Balsamic Vinegar
1 Tbsp Brown Sugar
Parsley, Salt & Pepper
½ Cabbage, Cored & Cut into Wedges

SAUCE:

Brown ground beef, remove from pan and drain any fat and then return to pan. Add onion and garlic and sauté until wilted and starting to brown.  Add tomatoes and tomato paste, vinegar and sugar and simmer, stirring occasionally for 15 minutes.  Add cranberries (can run a knife through them to make them smaller is desired) and salt and pepper to taste, simmer a few minutes more. If the sauce is too thick add a little water to thin, should be thinner than spaghetti sauce but thicker than soup. Add parsley just before serving.

CABBAGE:

You can use stock or water to poach cabbage, if using red cabbage which is delicious, don’t bother with the stock.  Place wedges of cabbage in a pan and add about 1-2 CM of liquid. Bring to a boil and simmer with lid on until cabbage is just tender, 15 minutes or so, depending on the size of you wedges.

Place a wedge of cabbage on each plate and cover with a heaping spoon of sauce.  If served with rice it make a very filling meal and tastes just like stuffed cabbage rolls!

 

THINGS YOU KEEP IN A JAR


Bok Choy “Kimchi” – A spicy fermented  kind of kraut.

1 Large bunch of bok choy (6-10 heads depending on the size)
1 Small handful of Sea Salt
1 Large Knob of Ginger and Fresh Turmeric
5 Large Cloves Garlic
1 Tsp Hot Paprika (the real stuff!)
1 Large Non-reactive Container, about 2 liters (An glass jar is preferred but I use food grade plastic on the boat)

Wash the bok choy and discard and damaged leaves. Slice the stems and place in a large bowl.  Cut the leaves into large pieces, 5 X 5 cm, and set aside. Add the salt to the bowl with the stems and using your hands massage/squeeze/rub the salt into the stems until they have softened. Water will start to be released, this is a good thing. When slightly limp add the leaves and continue squeezing. When everything is limp there should be quite a bit of water in the bottom of the bowl, I found bok choy releases more water than traditional cabbage.

Finely grate the ginger, turmeric and ginger and add them and the paprika to the bowl and stir with a wooden spoon until combined. You could add this while you massage the bok choy but you’ll end up with yellow hands from the turmeric, believe me! Taste and adjust seasoning.

Tip the mixture into a jar and pat down tightly, I use a small potato masher. Cover with a small plate and weight it down. It is important that all the bok choy remains under the liquid as this is what prevents spoilage. Alternatively you can use a clean plastic bag filled with water as a weight.

Check daily and patting down to make sure everything is submerged. It will be ready in 2-12 days, depending on how you like it to taste. Refridgerate to stop/slow the fermentation process.

Spicy Mustard Pawpaw Pickles   Yield: 6-8 Pints

2 Large or 3 Small Green Pawpaw
4 Large Onions
1 Large Cauliflower
6 Long Radish or a Bunch of Round Radish
Salt
***
1 ½ Cups Sugar
3 Tbsp Mustard Powder
1 Tbsp Turmeric
¾  Cups Flour
½ Cup Vinegar
***
1 ½ Cups Water
4 Cups Vinegar
Fresh Chillies to Taste

Peel, seed and medium dice green pawpaw. Generously salt and spread on a tray, cover lightly and let sit overnight. Rinse, drain and set aside. Break cauliflower into small florets and dice the stems. Dice onions and slice radish.

Try and make sure all veggies are cut to approximately the same size. This will ensure even cooking and make the end result easier to eat. A medium, or 1.5cm, dice works well.

In a bowl combine the dry ingredients and ½ Cup Vinegar to make a paste.  To avoid any lumps press this mixture through a sieve. Combine the paste and the remaining water and vinegar in a large pot. Over low heat stir until smooth.

Add rinsed pawpaw chunks and bring to a boil. The sauce should thicken and start to shine. Turn down hear and simmer until pawpaw is nearly tender, stirring often. Add remaining veggies and diced fresh chillies to taste and simmer until just tender.

Ladle into sterilized jars and process in a boiling water bath for 5 minutes.


Tomato Relish

2kg of ripe tomatoes, finely chopped
4 Large Onions, finely chopped
Minced Garlic
2 Cups Sugar
2 Cups Vinegar
2 Heaping Tbsp of Curry Powder
1 tsp Salt
2 tsp Flour
Oil
Saute Onions and garlic in a little oil. Add tomatoes and a little water is necessary to prevent from burning. Add sugar and vinegar and cook until tomatoes break down. As the dry ingredients and bring to a boil to thicken. Remove from heat and pour into sterilized jars, process in a boiling water bath for 5 minutes


Kate’s Killer Mango Habanero Hot Sauce

2 Medium Mangoes, ripe and diced
1 Large Carrot, peeled and grated
1 Large Onion, diced
6 Cloves Garlic, minced
16 Habanero Peppers
Water
1-1.5 Cups Vinegar
Salt
2 Tbsp Sugar
3 Kumquats, juiced
Saute onions, garlic, mango and carrot in oil until soft, adding water to prevent burning. In a food processor blend habaneros, using a little water to make a sift paste. Add sautéed vegetables and puree until smooth. Return to pot and add rest of ingredients and reduce to desired thickness. Pour into sterilized bottles.


Mango Chutney     Yield 5-6  1/2pint jars

Since cranberries are not to be found in the tropics I usually make this chutney in lieu of the traditional Cranberry Sauce to serve with a roast chicken during the holidays. It hints at all the spices and smells of the holiday baking while using what is in season here. Once in a while I find dried cranberries and use them instead of raisins and then it feels particularly festive. It is also a delicious addition to a cheese plate or slathered on fresh bread. Serve Chilled.

1 Large Onion, Diced
5 Garlic Cloves, Minced
1” Fresh Ginger, grated
4 Large Mangoes, peeled and diced (about 6 cups)
1-1 ½ Cups Water (varies depending on how juicy your fruit is)
½ Cup of Sugar
6 Whole cloves
2 Cinnamon sticks
4 Cardamom Pods
2 Tbsp of Lime Juice
Chili powder to taste
1 Cup Raisins or Dried Cranberries

In a large pan sauté onion in a little oil until translucent. Add garlic and ginger and sauté until fragrant. Add the peeled and diced mangoes, sugar and water enough to cover. Stir to dissolve sugar then add whole spices. Bring to a boil and turn to low, simmering with the lid on until the fruit is soft (will depend on how ripe the fruit was), about 20-30 minutes.  Keep an eye on it and add more water if necessary to prevent burning.  This should be a thick, spoon-able sauce. If there is too much liquid remove lid and reduce. When fruit is soft but not mushy add raisins/cranberries, chilli and lime juice simmer for 5 minutes more. Ladle into clean, dry bottles and process in a water bath for 5 minutes.
.

Pineapple Mango Chutney

Following the recipe above but substitute 1/3 of the mango for Pineapple. Instead of dicing try grating it on a box grater, it will give the chutney a much smoother texture and ensure the two fruits take the same amount of time to cook.

Fresh Coconut Beer Snacks (or Coconut Relish)

Here is an interesting and savoury snack using fresh coconut that goes perfect with a cold sunset drink at the end of a hot sweaty work day. You can also dice the coconut finely and serve as a relish to accompany chicken or fish.

1 Mature Coconut
Juice of a Lemon or Lime
Garlic
Chili Flakes or Fresh Chilies Finely Minced
Salt & Pepper

Remove meat from the coconut (reserving any liquid for your rum cocktail of course) peel the brown skin from the shell side and cut into 1 inch pieces (so you can eat it with your fingers).  Very finely mince a clove or two or garlic (one is probably good for the average person but I like two). I prefer to do this on a rasp instead of mincing as it is quick and makes the garlic into very fine paste, you could use a garlic press as well.  Place garlic in a bowl and squeeze the juice of one lemon or a few small limes over top, mix together.  Add coconut, a few shakes of chili flakes or fresh chilies, salt and pepper to taste and toss until coconut is well covered in the dressing.  Taste and adjust seasoning (garlic, chili & lime) to suit.  Serve immediately or let marinade for an hour or so for flavours to develop. Good at room temperature or cold but doesn’t keep for more than a few hours without getting a little slimy.  Don’t forget the cold beer!

LIBATIONS

Steve’s Hot Toddy
Brew a pot of strong black tea.  In large mug pour a scant ounce of good quality rum, add a couple spoon full’s of honey and a squeeze a couple of lemon wedges, leaving wedges in mug.  Fill to brim with tea, stir well.

Heather’s Hot Toddy
Pour a rather large ounce of rum; anything will do really, into a mug. Since we are not using a measure add just one more splash for good luck.  Squeeze in honey and if there are lemon wedges use those, or just mash the ones still at the bottom from the last toddy. Use aforementioned tea, now fairly lukewarm or even cold and fill to brim. If tea is stone cold add just a splash and fill with hot water to make it warmish.  Enjoy



© Copyright by Heather Francis