Dreamtime Sail - Our Galley

Makes 6  Ingredients  1 jar Pasta Sauce - you can use the leftover for a dipping sauce I used the olive oil, basil and garlic flavour  2 pre rolled frozen puff pastry (thawed) cut into 5 cm strips  Salami rounds 15 slices 5 1/2 rounds per Rose  dried or fresh basil for sprinkling   Optional extra fillings  2 small tomatoes sliced very thin and then cut in half  1/2 cup mixed Italian cheeses finely shredded   Let’s get Cooking  Preheat oven to 200 degrees.  Take the pastry strips and lay one out at a time.  Brush on a layer of the Pasta Sauce onto one side of the pastry.  Add a layer of the 1/2 rounds of salami (5) overlapping with 1/2 of the rounds protruding from the top edge of the pastry.  Sprinkle with herbs.  If using optional ingredients Add a layer of the shredded cheese.  On top of that add a layer of the sliced tomatoes and sprinkle with basil.  Fold up the bottom edge of the pastr...

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...

Organic and Fresh from the market 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.   Roughly   3 large lemons wi...