Tomato and Prosciutto Tartlets

Quiches or tartlets are a great hand-to-mouth food that is perfect on the rail for an inshore race. You can have them made already, in the fridge, or icebox (or even just a coolbag stashed away somewhere), and have them cold on a hot day, or warm them up for the railmeat to enjoy! These ones are simple, and most people will love them. And they’re easy to make vege-friendly. 

Continue reading “Tomato and Prosciutto Tartlets”

Fish and Sweet Potato Cakes

fish and sweet potato cakes ingredients

I want to be hundred percent sure about the consistency of the temperature of my fridge (based on battery level!) on the yacht before taking seafood aboard, but based on the size you make the cakes, they can either make fabulous canapés, entrees, or cold as a snack lunch. We recently sailed Toccata to a deserted beach in Moreton Bay, and enjoyed these fishcakes with a lovely bottle of Tassie champagne, but it washes down with a beer on a hot day just as well!

These can be cooked in a frypan or on the BBQ.

INGREDIENTS:

  • 1 onion, finely grated
  • 4cm piece of ginger, grated
  • 150g sweet potato, grated
  • 1 green chilli, chopped finely
  • 100g green beans chopped
  • 2 spring onions chopped
  • 150g rice flour
  • 1/2 teaspoon sugar
  • 200g of firm white fish, such as roughy or queenfish, cut into 5mm dice
  • Zest of two limes
  • Oil for shallow frying

METHOD:

With a food processor with the grater blade, add the onion and ginger, then set aside. Then grate the sweet potato, and put in a separate bowl. Of course you can use a grater instead.

In a small frying pan over medium heat, add 2 tablespoons of oil. Add the onion and ginger, then the garlic and chilli and cook till soft but not brown, then set aside to cool.

In a bowl combine the rice flour, salt, sugar and 130ml of water, and mix thoroughly. Add the cooled onion mixture and stir in, then add fish, sweet potato, green beans, spring onion and lime zest.

Heat the BBQ or frypan to hot and well-oiled, and add spoonfuls of the mixture at the size that you would like. Cook till well browned on both sides, turning once.

Serve with sweet chilli sauce or chilli jam. Or something like this….

Pound two birds eye chilli, a clove of garlic and a tablespoon of sugar until it is a thick paste. Add juice of two limes and 30ml of fish sauce. You can then add between 30 and 100 ml of water, to tone it down to your taste!

An Arabic Feast – Part 1: Dips

The first part of this mini-series by our metho-correspondent, Stephen.

Sitting in the marina at Mooloolaba on a 27 foot Spacesailer in summer wondering what to do for a family of four coming for dinner – two adults, two teenagers (one a vegetarian) – and thinking about  the challenge of how to satisfy all tastes without resorting to the good ol’ barbecue. Just me and Maxie, a two burner kero stove, and Oskar, the food processor. Continue reading “An Arabic Feast – Part 1: Dips”

Chijimi, or Buchimgae

When I lived in Japan I loved this dish on the few times I went to Korea Town in Tsuruhashi, Osaka. And when I saw garlic chives at the market, I thought immediately that this would be great on the boat.

I know that in Japan they were called Chijimi, which translates into Korean as buchimgae, known in the western world as Korean Pancakes. Jeon is a type of buchimgae, and buchu means garlic chives; so buchujeon is a garlic chive Korean pancake.

They are so simple to make and you can enjoy these pancakes at happy hour with a really cold beer, or serve them up for a breakfast after a big night with friends. . And you can use up whatever left overs are around. Seafood, meat and veges all work in this dish, but plain is still delicious.

I did search through a few korean pancake recipes on various blogs and websites, and decided that the one on JinJoo’s site looked like it would reproduce the pancake I remember in Japan. Check out her blog for some great Korean recipes.

Ingredients

  • 200g Garlic chives, chopped into inch-long pieces
  • 1 1/2 Cups flour
  • 1 Cup water
  • 1 egg
  • 1/2 tsp sea salt
  • Vegetable oil

Method

Simple. Just whisk together the egg, flour, salt and water until smooth. The batter should be slightly thinner than pouring cream consistency. You might need to add more water to get there. Jinjoo also adds a little sugar as well, but I don’t think it needs it.

Add the batter to the chives. The mix should be really heavy with chives – about twice as many chives to the amount of batter. If you have batter left over, chop up more chives – no matter how many pancakes you make, they will be eaten! This is your chance to add more ingredients. Shredded carrot, zucchini, squid, thinly sliced beef, etc.

Heat up the oil in the fying pan and ladle in a scoop of the mix. Spread it thinly, and cook until it is a little crispy. Flip it and do the same. The second side won’t take as long.

Serve it up while hot, with a soy and vinegar dipping sauce. Jinjoo has one on her site, but there are plenty of others around. A starting point is soy sauce and vinegar at 2:1 ratio. Then add to your hearts delight. ground sesame, fresh chilli, spring onion, chilli oil, ginger, etc. Rice wine vinegar works best in my opinion.

We have some plans to tart this up and make it more of a meal, so stay tuned for that in the future.

Gadgets for the galley, or a very small kitchen!

I have put a lot of effort in keeping junk (and weight) out of our yacht, and so we have spent a lot of time making sure that all of our galley gear is highly functional, and preferably multi-purpose, as well as space saving. Like most things we write about, there isn’t a lot of difference between efficiency on board, or efficiency in the small kitchen in the city unit we have recently moved into, after letting out our large waterfront home! Here are a few things I cannot live without……

Biome Lunch Box

These lunchboxes change the way I eat at work, and are perfect for inshore racing lunches, or semi-prepared Friday night meals on the yacht after a busy commute to get to the marina.

Consisting of three sections, one large enough for two sandwiches, they also come with a small and medium size container. They are so flexible. In the simplest form, you can put a sandwich in one side, and leave the items that make them soggy (such as tomatoes) in the smaller section, for adding at the last minute. But I usually use this section for a salad, and put the dressing into one of the smaller containers for the last minute add. Then in the smaller sections, add some olives or strawberries as a snack.

On a Thursday night, I can pre-marinate some meat, and put the dressing or marinade in the smaller containers, or herbs in the smaller section.

The greatest change that it has made for us, is that I am always prepared the night before. I spend a lot of my work time in the car, and Lucas is in concerts or on-air. But when our workday begins, it is just a matter of taking our meals out of the fridge and into a bag, and off we go. Mine is red (Apriori) and Lucas is green (Toccata)!

Stacking bowls, colander and measuring cups

Joseph Joseph has this off the shelf solution which gives you everything you need, but it all stacks in one place. The purple and orange spoons start from a teaspoon and go up to a cup, then you have a small bowl, a stainless steel mesh sieve, a colander, and a large mixing bowl. And it all stacks into one space. We have had it a year, and it appears to be extremely good quality. The sieve hasn’t rusted, even though it has lived on the yacht for a year!

Aldi collapsible containers

Some of the items that I have outlined are rather expensive, but I consider that all represent value for money. These fabulous containers, sourced from Aldi, represent incredible value, and we use them all the time. They win out as when they are empty, the can be collapsed down and take up little room.

Tupperware bakeware

This is a winner on the yacht with no rusting and light weight; if it slips off the stove and is dropped it will not shatter. It comes in two sizes, and the lid can be used as a shallow baking dish as well. For storing, the lid slots upside down into the base, taking up minimal room.

Joseph Joseph Chopping board

This is one of my favourites. The board itself is on a slight angle, with a ridge around the side. My pet hate when cutting up food with a lot of liquid, such as tomatoes or roast meat (at home, but especially on the yacht) is that the liquid runs everywhere. This neatly contains it so it can be poured down the sink. Turn it over, and it also has a meat grate.

Compact food processor

We have experimented with hand drawn food processors, but have found them difficult to clean and unreliable. We have a small multifunction food processor that fits into a plastic container, which we run off the inverter and swap from apartment to yacht. It gives us a lot more scope for our cooking, and I couldn’t live without it.

Joseph Joseph washing up caddy

These keep everything nice and clean. We have a washing up brush with liquid in attached to the bulkhead, with another caddy with the scourer and hand wash. I have some “Thank you” sanitiser restrained by saddles and shockcord if you are on the run and don’t want to use the galley water.

Sink Colander – again, Joseph Joseph

This flat colander fits directly into the sink, and it is really handy to put in if you are washing up, as it collects all of the food scraps and stops them clogging up your drains!

Soda Stream

I love water, and the Soda Stream has a number of benefits. Besides being cheaper than buying soda water, it means we eliminate single use water bottles. The added benefit on the yacht is that it seems to take away the “Tank water” taste. Don’t understand why. We have one at the house and one in the yacht; unlike many of the fairly extravagant purchases on this post, we bought both of ours second hand for about $30 combined. Jump on Facebook marketplace or Gumtree or equivalent wherever you might live.

Sheathed knives

Knives on boats are really dangerous; I don’t like them to be unsheathed if we are anywhere except the marina. And as you plunge your hand into the drawer and the boat lunges, you don’t want to be cut by a sharp knife! These were purchased very inexpensively via Peters of Kensington.

Paper towel dispenser

We are always looking for ways to use “wasted space” in the yacht. With two saddles, a little bit of shock cord and a shackle we lost the pin for, we now have a use for this wasted bit of space.

And a bit of fun…..

If I can’t drink out of crystal, then these fine, stemless champagne flutes are the next best thing. And they fit into a winch handle pocket – so you are sure not to spill a drop! We don’t allow glass on the yacht in case of breakages, so these are made of a hard plastic, making them very durable.

The Simplest (and best) Picnic BBQ

We often get asked to go to picnic BBQ’s, and quite frankly, all the fuss and taking dirty dishes home annoys me! But this simple combination takes away all of the fuss and you have a delicious lunch!

We recently spent a week house sitting on Coochie Mudlo Island. We did a lot of sailing on Toccata and we had a BBQ on the beach just by our house, which is where we tried it out!

INGREDIENTS:

  • A nice camembert or brie, in a box
  • A few sprigs of rosemary or thyme
  • A head of garlic
  • Four small or two large fillets of garfish, per person
  • Four slices of bread, per person
  • Butter

METHOD:

Before you leave for the picnic, butter the bread, and wrap the garlic in foil with a little olive oil and black pepper. Remove the cheese from the box, remove all of the packaging. Use a knife to put six wholes in the top, and stuff with rosemary or thyme. Then put it back in the box. I then pack it all in our Biome lunchboxes. Now you are organised!

Start the BBQ and get it hot. Cooking times (working backwards for when you would like to eat) are approximately as follows:

  • 30 minutes – put garlic on the BBQ.
  • 15 minutes – put cheese box on the BBQ.
  • 5 minutes – put some butter on the BBQ and fry the garfish in it. Put the bread butter side down and brown, then flip.
  • 0 minutes – Remove the garlic from the foil. Cut across the top of the head and squeeze it out. Spread on two of the pieces of toast (per person) then cut the toast into soldiers, to dip into the molten cheese. With the other two pieces of toast, make a sandwich with the garfish.

Open the Rosé or Riesling and enjoy the lack of washing up!

Happy Friday! Have a great weekend.