Dreamtime Sail - Our Galley

Serves two making 14 balls Ingredients   4 Chicken Thighs or 300g chicken mince   1/2 white onion, finely diced 2 teaspoons fresh ginger, grated   1 long fresh red chilli, seeded, finely diced 1 tablespoon chopped fresh kaffir lime leaves 1 teaspoon fresh turmeric, finely diced   2 garlic cloves, finely diced 1 tablespoon crunchy peanut butter 2 tablespoon coconut flour 1 egg beaten 1/2 cup sesame seeds 500mls of non flavoured oil for deep frying. Stock 1.5L (6 cups) water   2 tablespoons chicken style stock powder   1 stem lemon grass, cut into 4cm lengths, bruised   2 kaffir lime leaves sliced 1 teaspoon fish sauce   1 tablespoon fresh lime juice   1 tablespoon hot chilli jam 1 teaspoon ginger powder 1/4 teaspoon turmeric powder 1 teaspoon caster sugar   1 teaspoon soy sauce Note: the quantities of ingredients for the stock could and should be adjusted to taste. The stock should have a sweet/sour/salty/hot balance, this will differ wit...

A BBQ isn't a BBQ without the largest pieces of meat you can buy! As long as you've got your cook times down, you're probably making some pretty good food on the BBQ. But if you want to turn good into great, it's time to master the art of dry and wet rubs and open up the door to delicious flavour. Our Galley’s got the how's, what's and why's along with some awesome, easy recipes to make up your own blends which will save you money, time but most of all take your BBQing to the next level. Like many aspects of cooking, everyone has their own definition of what barbecue is and most often this comes from where they grew up and how their parents barbecued. A rub is a spice and/or herb mixture that is added to foods before cooking. ... Rubs are used to add flavour and colour, as well as help to produce the "bark" surface on meats. Bark is a heavy, smoke-infused crust on the surface of slow-smoked ...

Pasta is also commonly used to refer to the variety of pasta dishes, however pasta is typically the noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking.   But what is more important is what makes the pasta so tasty and that is the number of different sauces that we top our pasta with. They can be as simple as a tomato Napoli Sauce or as extravagant as Crab and Truffle Sauce. Whatever the sauce is, it is the reason we love the variety Pasta offers us. Our Galley has chosen 5 Pasta Sauces to share in this blog, that will take you back to Rome. If you are staying away from carbs you will enjoy our use of   Zucchini spirals, all our sauces are suitable for use with vegetable spirals, they are a great alternative.   1. Ragù Bolognese - Authentic Bolognese Sauce Bolognese sauce known in Italian as ragù alla bolognese or simply ragù, ...

There are really only two ways to cook any piece of meat. Hot and fast, or low and slow. Anything in between is liable to end in toughness. This principle applies whether you are stewing, roasting, steaming, grilling, barbecuing, boiling, frying, or indeed microwaving. Before you start, you need to decide whether you are going fast or slow. 1. Use High Heat to Develop Flavour Browning creates flavour and is a key step when cooking meat. This happens through a process called the Maillard reaction. This reaction occurs when the amino acids and sugars in the food are subjected to heat, which causes them to combine. In turn, hundreds of different flavour compounds are created. When browning meat, you want a deep brown sear and a discernibly thick crust on all sides—best obtained by quick cooking over high heat. To ensure that meat browns properly, make sure the meat is dry before it goes into the pan; pat it thoroughly with paper towels. This is importan...