Dreamtime Sail - Our Galley

  INGREDIENTS 500 gr squid, cleaned, slice into 2 cm length 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  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 juice of 1/2 lime or lemon 1 red onion cut into wedges To serve 5 pc shallots, finely sliced (optional) Crushed nuts I used cashews  Rice 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 to steam the vegetables. 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 ...

  Serves 4 Ingredients 200g Black Sapote flesh (approx 2 small Sapote) ½ tsp vanilla bean paste 1 cup coconut cream or  1 cup whipped cream  2 tbs raw cacao powder 1 tbs coconut sugar or honey (optional) Let's get Cooking  Sapote is ripe when bright green skin dulls and they are soft to touch.  Cut Sapote in half removing seeds and fibre around seeds.  Scoop out flesh and place in mixing bowl of a small food processor. Add vanilla bean paste, coconut cream, cacao powder, (coconut sugar / honey) and salt into the bowl with the Sapote. Using a blender stick or beaters start slow and combine, increase speed and mix/beat for approx 4 minutes until well combined and creamy and smooth. Do not over mix as you want the mixture to be light. Pour into serving bowls/ramekins. Allow to chill in the fridge for about 2 hours (as best served chilled). Top with your choice of berries for a great desert or use as a healthy breakfast alternative to yoghurt. 

  Leftovers often get a bad name, thanks to foods that don't reheat well (looking at you, soggy sandwiches). However, there are many dishes that actually taste better after sitting in the fridge for a day or two. I love to make my curry two days ahead so those beautiful spices keep developing their intense flavours over time.   And there's a scientific reason why. Flavours can be enhanced overnight due to chemical reactions, which continue to take place after cooking and produce more and/or new flavour molecules in a variety of ingredients, which is why leftovers can taste so good.  We have no problems with leftovers and will happily eat bowls of chilli or creamy pasta for three lunches in a row. If you’re not into leftovers, think of ways you can creatively repurpose and reuse leftover food, such as creating a recipe free dinner bowl with leftover roast beef in potpie, crumbling fish over a salad, or shoving chilli into a taco with salsa and guac. I love making new dishe...

Making your own bread is easier than you might think. This recipe is the quickest and easiest I know and a great bread recipe to start with.    INGREDIENTS 1 1/2 cups warm water 1 Tbs Honey 1 1/2 tsp instant or active dry yeast 1 tsp salt  4 cups all-purpose flour or bread flour  Let’s get Cooking  Heat oven to 180C In the bowl combine the salt water honey and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 15 minutes). Add 4 cups of flour into a separate bowl and add the yeast mix. With a wooden spoon or your hand slowly bring the dough together. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers, if it is a little dry add a small amount of water. Knead for 2-5 minutes until the dough is smooth, sturdy but a soft ball of dough. Place the dough into a greased loaf pan, score the top of the dough with a sharp knife and brush with a little bi...

Unless you're some sort of  cooking  prodigy, you're bound to have made mistakes in the  kitchen . Burned a pot, overcooked your steak, made broccoli that looked ... well you know what I mean. We all need a recipe for these disastrous times, it also needs to be flexible for the number of people because you guested it yep it usually happens when guests are arriving. Well checkout this easy recipe sure it can take a little time but it is easy and you can get rid of the bad mood disaster feeling, with a glass of wine! Invite your guests into the kitchen, they will think you are at easy in the kitchen all the time .... ummmm just hide the burnt offerings  😜 Ingredients  2 cups of mixed dried mushrooms 1 cup Arborio rice 1 tbsp olive oil 4-5 cups chicken broth you may need a little more or less chicken broth 1 tbsp of Italian mixed herbs - you can checkout my recipe for herb mixes here salt to taste pepper to taste parsley flakes dried , as garnish garlic po...

It's a common household misconception that as soon as food reaches or goes past its best-before date, it needs to be thrown away. Fruit and vegetables will generally last much longer than their best-before dates suggest, especially if you store them properly. When soft fruit such as berries start to turn soft, whizz them into smoothies and have them as a power breakfast. Never keep bananas in the fridge as they can turn black more quickly, but beware of storing them in a fruit bowl with other fruit, as they give off ethylene, which will speed up the ripening process for the other fruit in the bowl. Unless of course, you'd like to ripen fruit such as avocados quicker, in which case pop them in a paper bag with a banana and check back the next day to check on the progress. If bananas turn overripe, take the opportunity to make banana bread , which is so much better with very ripe fruit, or slice the bananas thinly, freeze in a plastic container then whizz them into a breakfast s...

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 ...