Preserved Lemons

At the Jan Powers Farmers Markets today I just could not go past the beautiful fresh lemons. These were brought in from the Granite Belt district by my favourite organic fruit and veg stall. I use lemons so much in cooking there is rarely a dish that hasn't been juiced, zested or peeled by lemon.
Preserved lemons are a tradition of Moroccan and Middle Eastern cookery that give a wonderfully aromatic piquancy to salsa, salads, fish, poultry or lamb. The combination of the acidic with the sweet in these dishes make them stand out in the taste spectrum.
Every home cook should know how to make preserved lemons and limes – they're the most straightforward and cheapest of all the preserves. You can make as many preserved lemons you like as they will last up to a year.  There is no need for refrigeration another plus when on a boat and if you have the space make up extra as gifts.  
Roughly3 large lemons will fit per 600ml sized jar. Use jars with vinegar proof lids as lemon juice will …

What Dreams Are Made Of - My MasterChef Experience

MasterChef Australia© is one of the highest rating television programs in the country. It pitches amateur cooks against each other in a competition that is far more a developmental culinary journey than confrontational beat up based on artificial personalities found in many ‘reality’ programs. The 2019 Series launches this week .... MasterChef Australia
Given her passion for cooking, it’s not surprising that MasterChef is Karen’s favourite television show by far. Each season thousands of hopefuls apply for a place on the show. These are whittled down to just sixty or so in each State who get to actually cook for the producers as part of the audition process. In 2019 Karen was one of those select few. Below is her account of the adventure.

My MasterChef Australia© Experience
Wow wow wow! ... I never thought I would be standing in front of a bench in a commercial kitchen eyes riveted on a MasterChef Mystery Box but here I was. The day had started extremely early with a trip to my local Far…

DRUM ROLL ..... Delicious Food Afloat has been released.

Last weekend Karen presented at the annual Women Who Sail Conference “Gathering on the Bay”. This latest book is all about enjoying great food while making galley life easier afloat. It comes down to clever meal planning and once the art is mastered you will save, time, money and a whole lot of frustration. It will also help you eat a delicious, healthy, balanced diet. Your crew will stop viewing meal times onboard as passage rations and instead enjoy "Delicious Food Afloat". 

Whether it is a month long passage or a weekend away or coping with a busy lifestyle at home, the tips and recipes Karen shares in her latest book will help you to enjoy, rather than dread your time in the kitchen. "Delicious Food Afloat" encourages the reader to forward plan their food with great choices for all the conditions without compromising on quality or flavour.

There are a whole range of recipes for people on the go, Karen says  "You don’t have to be sailing the seven seas to enj…

Catching and Cooking Mackerel

The Spanish mackerel the Spotted mackerel and the School mackerel are probably the most popular of the mackerel species in Australia and a very popular sport fish.
The Spanish mackerel can be mistaken for wahoo, but can be distinguished by the shorter dorsal fin with less (15-18) dorsal spines and the external bone and upper jaw which both extend to just behind the eye. Smaller Spanish mackerel may also be confused for other mackerel species such as slimy mackerel. They are blue to grey on their dorsal side (back) with many narrow vertical bands along their sides and a grey-silver colour on their belly. The Spotted Mackerel is easily identified with four rows of large black spots over its sides. The School mackerel is the smallest of mackerel caught along the coast. They have two or three rows of large dark blotches, with a white patch on the dorsal fin. They are great fighters with excessive speeds in the water.

Spanish mackerel is truly one of the greatest Pelagics in the ocean, wi…

10 Easy Techniques to Preserve Foods on your Boat

Food preservation is to prevent the growth of microorganisms, or other microorganisms, as well as slowing the oxidation of fats that cause rancidity. You can preserve foods inexpensively by using canning, freezing, vacuum sealing or drying techniques. Modern-day food preservation methods, such as water-bath canning, help you can and preserve with ease. 
We use a number of different techniques on Our Dreamtime. You will find as I that some techniques work better than others depending on your situation at the time. In the middle of the Pacific Ocean I wouldn't use the dehydrator as we don't have the power source but iI might can or make a jam out of the amazing chilli I just picked up at the markets.

These are 10 easy ways you can preserve food on your boat 

1. Canning. There are two ways to can your food. The first is a water bath method, which is used for acidic fruits, jams, jellies, syrups, and pickling. Water bath canning is immersing canning jars with food in a bath of boil…

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