Dreamtime Sail - Our Galley

Ingredients 500 gr squid, cleaned, slice into 2 cm length 5 pc shallots, finely sliced (optional) Marinade 2 gloves garlic, finely chopped 2 cm fresh ginger, peeled and finely chopped 1 large red chilli, finely sliced or 3 dried kept whole  juice of 1/2 lime or lemon 2 pc kaffir lime leaves, finely sliced 3 tbs Indonesian sweet soya sauce / Kecap Manis 1/4 tsp salt 1 tbs Honey 1 tsp oyster sauce 1/4 tsp squid sauce pepper (to taste) 30 ml vegetable oil Crushed nuts I used cashews  Vegetables Use whatever you have there is no set recipe here you don’t need to add vegetables if you don’t want them. I used broccoli and asparagus cut into small bit size pieces. When cooking the rice add your steaming basket to the top for the last 5 minutes of cooking time. Let’s get Cooking  Prepare squid by cleaning and then slicing open and scoring the inside flesh with a sharp knife in a crisscross design. Grind the ingredients for the marinade in a mortar. Rub the squid with marinating paste, put asid

  An Easy Focaccia Bread, is delicious alternative to bread, a pizza type dough topped with olive oil, salt and fresh rosemary then baked to perfection.   Ingredients  FOR THE DOUGH 1/2 tsp honey 330 ml water (lukewarm) 6 grams of yeast 500 grams of bread flour  1 tsp salt 1 tbs olive oil FOR THE TOPPING 1 tbs coarse salt 2-3 tbs olive oil 2 sprigs fresh rosemary (leaves removed) or any mix of Italian dried herbs. Optional you can also add olives, sun dried tomatoes or and extras you may desire  Let’s get Cooking  In a small bowl add the honey and warm water (stir to combine) then sprinkle the yeast on top. Let the mixture sit for 5 minutes and then stir to combine. In a large bowl whisk together the flour and salt, make a well in the middle and add the yeast mixture and the olive oil, mix until almost combined then move to a lightly floured flat surface and knead until dough becomes smooth and elastic, form it into a ball. Place the dough in a lightly olive oiled bowl (and swirl the d

  If you love bread and are planning on sailing (even costal) one skill you may want to learn is how to make bread. It is not always easy to just pop down to the corn store and buy fresh baked bread whilst cruising. Sure you can always freeze bread but there is nothing quite like fresh bread straight from the oven. Bread making doesn’t have to be complicated, there are plenty of recipes out there and even if you’ve never made homemade bread or worked with yeast before, this homemade crusty  artisan bread  is for you.  It’s the perfect beginner recipe and to use onboard because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavour, a slightly crisp and mega chewy crust, and those signature soft holes inside like ciabatta or French bread. Ingredients 3 and 1/4 cups (about 430g)  bread flour  (plus more

Saucy  ginger beef  is easy when made in the  ShuttleChef or Oven ! Ingredients oil 1 kg beef shin or brisket, cut into chunks 2 onions 50g ginger 3 garlic cloves small bunch coriander 2 teaspoons Chinese five-spice powder 6 whole star anise 1 teaspoon black peppercorn 100g dark brown muscovado sugar  50ml light soy sauce 50ml dark capcay sauce 2 tablespoons tomato purée beef stock about 1 cup To serve thumb-sized chunk ginger, shredded into matchsticks 1 tbsp vegetable cooked jasmine rice with coconut cream poured on top Diced spring onions  Let’s get Cooking  Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if th

Ingredients  SAUCE 1/3 cup balsamic vinegar 2 tablespoons honey 2 tablespoons oil, such as avocado or olive oil 2 garlic cloves, minced 1 teaspoon Italian seasoning 1 tablespoon Dijon mustard TOMATO MOZZARELLA 8 grape tomatoes, halved 8 small fresh mozzarella balls 2 tablespoons finely chopped fresh basil CHICKEN 1 kg boneless, skinless, chicken breasts, pounded to even thickness (so they cook evenly) 2 tablespoons avocado oil or other high-heat oil Salt and fresh black pepper Let’s get Cooking  In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside. In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside. Preheat oven to 180 degrees C. Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side

  In general, provisioning means "providing" or making something available. As world or coastal cruisers the purpose of provisioning food is to acquire the raw and auxiliary materials needed to make meals with the best quality produce at the lowest possible cost to sustain life on the ocean for a period of time. Karen began provisioning at the ripe old age of 10. She accompanied her father on monthly trips from Airlie Beach to Mackay where they would buy provisions for their charter boat "Wahoo". She learnt the importance of buying right and storing correctly so there was always enough fresh food for the paying guests each day. Karen told Multihull Central in a recent interview, "It’s a good feeling to know that you can “fend for yourself”. In recent world developments relating to COVID19 I realised how well prepared we were for self isolation. We didn't need to panic buy we had all the provisions we needed to head to sea for 76 days, before needing to repr

  Ingredients  450g 2 chicken breasts, sliced horizontally  1 cup frozen chopped spinach thawed and squeezed dry 1 cup cream cheese softened 1/3 cup cream 4 cloves garlic, minced 1/4 teaspoon salt  1/2 teaspoon onion powder  1/4 teaspoon chilli powder  1/4 teaspoon black pepper  1 teaspoon Italian seasoning  1/3 cup grated Parmesan cheese  Small jar sun dried tomatoes, drained with 1 tablespoon of oil reserved, and chopped 3/4 cup mozzarella cheese, grated 1 tablespoon fresh chopped parsley Let’s get Cooking  Preheat your oven to 200ºC In a bowl, whisk together the spinach, cream cheese, and heavy cream. Add half the garlic, salt, onion powder, chili powder, black pepper, and Italian seasoning and beat to combine. Add parmesan cheese and 1/2 of the mozzarella cheese and continue whisking to combine. Lay the chicken breasts flat in the bottom of a large baking dish. Season the chicken breasts with salt, pepper and the remaining half of the garlic. Spread the spinach and cream cheese mix