Dreamtime Sail - Our Galley

Ingredients 2 small red onions 1 carrot 1 stick of celery 1 red capsicum 2 cloves of garlic (crushed) 420gm cubed Wagyu Beef 1 400g can of champignon mushroom 1 Tbs Ground Pepperberry 2 Tbs Tomato Paste 2 Bay Leaves 1 lemon cut in 1/4 1 cup of water 1 tsp crushed bush tomato Let’s get Cooking Dice the vegetables and place in the slow cooker, add garlic, beef, Ground Pepperbery, Tomato paste bay leaves, lemon and water. Mix well to combine. Place in ShuttleChef pot. Bring to simmer and simmer for 20 minutes. Place pot in the bottom of your ShuttleChef and place second pot full of boiling water on top of first pot. Close and seal ShuttleChef lid. Slow cook for 7 hours. 10 minutes before serving add bush tomato and a salt to taste. Serve with polenta cakes, steamed beans and wild rocket salad. This delicious baked polenta side dish makes even simple dinners feel special. Ingredients  Olive oil, to grease 1.5L water 2 chicken style stock cubes 220g instant polenta  1/2 cup finely ...

  Ingredients  Serves four 4 fillets of Nannygai Juice of 1 Lime 200mls Coconut Milk 4cm Fresh Ginger cut into thin strips 1 long red chilli 1/2 diced 1/2 cut into thin strips 3 Kaffir Lime leaves diced 2 tbs of Sweet Chilli Sauce 1 cup of carrot cut into match sticks 1 cup of green beans trimmed  Glass noodled prepared as per packet directions Pickled Sour Mustard (optional) Let’s get Cooking  Heat oven to 180C Place fish in an oven proof dish with lid in one layer. Squeeze lime over fish Place Ginger, diced chilli, kaffir lime leaves over fish Pour Sweet Chilli sauce over fish Pour coconut cream around fish Add vegetables into the coconut cream around fish Put lid on and place in oven for 15-20 minutes Now cook noodles as per packet directions Plate the fish over the noodles sprinkled with extra diced kaffir lime leaves and strips of chilli. Pour the sauce over the fish and noodles adding the vegetables Serve with Pickled Sour Mustard. Enjoy 😊  Other recipes ...