Dreamtime Sail - Our Galley

Cheese boards can be as fancy as you’d like, but most of the time, my boards are pretty simple. 2-3 meats, 2-3 cheeses, a pile of crackers, and a few handfuls of snack foods that I pull from whatever is stashed in the pantry.   Recipe for making your own cheese onboard  https://dreamtimesailourgalley.blogspot.com/p/tips.html You can pull something together in about 5 minutes or spend half an hour assembling something fancy. I lean towards the quick and simple in pretty much every aspect of life, so I’ll give you one guess how I make a cheese board most of the time. What you do want is a variety of textures here. With so many brands of cheeses out there, you want to make sure you select one from each of the texture range Soft: burrata, mozzarella, brie, humboldt fog Semi-Soft: stilton, roquefort, Gorgonzola, Fontina Semi-Hard: manchego, Swiss, provolone, comte Hard: cheddar, parmesan, pecorino, Asiago THE SIDE KICKS You can’t forget the accompaniments – they go with the cheese and add a

  Base Ingredients  1 store purchased parmesan & onion cob loaf (or your flavour choice) 125g bacon, diced 1 Chorizo Sausage chopped roughly   125g butter, softened 1 tbs of Italian Herb Mix. small handful fresh parsley leaves, chopped 1/2 tps of minced garlic 2 spring onions, finely chopped 1/2 cup grated cheddar cheese ½ cup of grated mozzarella cheese Now add your favourite flavours .... I really use anything in the fridge it’s great to use up any leftovers, you can also use a heap of canned produce.  Salami, veggies, mushrooms,  olives, artichokes so have a play see what great flavours you can create  Let's get Cooking Heat your oven to 180C Place your loaf on a baking tray and use a knife to cut a grid pattern into the loaf.  Cut about 80% of the way into the bread, but DO NOT cut all the way through. Place the bacon and sausage into a frying pan and cook until just starting to turn golden.  Set aside. Mix the softened butter with the chopped parsley, garlic and herb mix,

  Salmon Cheese Log Ingredient 1/3 block of Philly Cheese softened 1/2 a salmon fillet grilled medium/rare cooled and chopped or use 200grams of smoked salmon. You can really make this recipe your own by combining whatever herbs, spices and crushed nuts you prefer  Base herb mix 1 tsp of Dried Parsley  1 tsp of Dried Onion 1 tsp of Dried Garlic 1 tsp of Dried Dill Baking paper To Serve Lime wedges Crackers Extra chopped salmon  Let's get cooking Mix Herbs set aside Combine cheese, salmon and 1/2 the herb mix. Form a log shape. Place remaining herb mix on Baking Paper Roll cheese log in herb mix. Wrap cheese log in cling wrap and chill for 1/2 hour or until ready to serve. Serve with sprinkled extra salmon, lime wedges, crackers and season with salt and pepper. Enjoy with a glass of chilled champagne!

  Advieh Spice Mix Advieh is an aromatic Persian spice blend comparable to the Indian garam masala and is used for a variety of Persian recipes such as rice pilafs, grilled meats, stews, vegetables dishes, frittatas, soups, pickles and more. 1 tsp ground cinnamon. 1 tsp ground coriander. 1 tsp ground nutmeg. 1 tsp ground cardamom. 1 tsp ground rose petals 1/2 tsp ground cumin. Combine all ingredient and store in an airtight container. Watch the making of this dish 👉  https://www.youtube.com/watch?v=Fpv9YPY-C6U Persian Chicken 2 tbs of Advieh Spice Mix 4 chicken skinless thighs cut into bite size pieces 2 tomatoes diced 4 small potatoes peeled and cut into 1/4 1/2 red onion diced 2 tbs of olive oil 2 tbs of tomato paste 1 cup of water Seasoning of black pepper and sea salt Serve with yogurt laced with honey and sprinkled with fresh mint and  Nann Bread Add oil to medium heat pan (with a lid), once oil is shimmering add onion and cook til fragrant ad in spice mix and cook whilst stirrin

The long awaited book has finally been published, however not in the format that we were planning. Before COVID and Cancer we had quotes and were ready to print but we all know what happened. So I have been sitting on this book waiting for the right opportunity to release. Back out sailing this is the time, I feel invigorated and back in the galley full time. Well that is until the quote came through, WOW glad I was sitting down! To cut a very very long story short we are now publishing digitally with a platform that I hope is easy to use for all. Delicious  Food Afloat was released a few years ago in a printed version. Now that we are going digital it is great that I can re release this book that was so popular at the time. This book is all about assisting with the cooking when it comes to passage planning in the galley. Don’t be intimidated if you are new to passage meal planning! Once the art of passage meal planning is mastered, it can save you time, money and a whole lot of frustr

  We love catching fish on Our Dreamtime. See how we catch our fish  https://tinyurl.com/nhkxjmvx One of our favourite ways to cook our mackerel is  Beer Battered Fish and Polenta Chips. Coats 8 good sized fillets Ingredients  1 cup flour  2 tbs cornflour  1⁄2 tsp sea salt flakes  1 cup ice cold beer  1 egg yolk 2 egg whites, beaten until stiff Let’s get Cooking  Dry fish with paper towel before starting Start heating oil as you want to start using batter as soon as it is ready Stir together flour, cornstarch and salt. Make a well in the center. Combine icy cold beer and egg yolk, beating with a fork or whisk until frothy. Add all at once to dry ingredients. Slowly stir just until moistened; DO NOT over stir,a few lumps should remain. Fold in beaten egg whites. Use batter immediately. Heat oil 180 Add 1 teaspoon salt. Dip fish, shrimp or vegetables into batter, swirling to coat. Fry a few pieces at a time 2 to 3 minutes or until golden brown. Drain on paper towels. Polenta Chips Makes