Dreamtime Sail - Our Galley

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 s...

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 e...

  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 th...

Ingredients   1 can chickpeas, drained and rinsed Cooking spray 1 tablespoon seasoning Let’s get Cooking  Preheat oven to 200°  Place paper towels on a nonstick oven sheet; spread chickpeas on towels, and allow to dry for 1 hour. Remove towels from oven sheet. Dry sheet, and coat with cooking spray. Spread chickpeas on tray, baking until crunchy, about 40-45 minutes. Toss every 10 minutes. Place roasted chickpeas in a medium bowl. Coat with cooking spray, and toss with your seasoning of choice. Sweet  1 tablespoon ground cinnamon 1 tablespoon granulated sugar 2 tablespoons honey Spicy  1 teaspoon smoked paprika 1 teaspoon granulated garlic 1/2 teaspoon salt 1 pinch cumin Savoury  1 teaspoon za’atar 2 teaspoon ground sumac 1 teaspoon harissa powder 1/2 teaspoon garlic powder 1/2 teaspoon of fine sea salt Thank you for visiting Our Galley Blog.  If you like my recipes or blog please subscribe, share, follow, click and comment  😆 Sharing is caring. ...

The spices I use in this fish recipe are slightly different from what you may usually use; still, the fish fillets are cooked in the spicy fresh tomato sauce, shakshuka-style which is a traditional North African egg dish. I decided to use mackerel here, however any firm white fish with work. Ingredients  2 teaspoons ground coriander 2 teaspoons sumac  1 ½ teaspoon ground cumin  1 teaspoon dry dill weed 1 teaspoon turmeric  1 large yellow onion chopped Extra virgin olive oil  8 garlic cloves, chopped 2 jalapeno peppers, chopped (or 1 green bell capsicum if you prefer mild) 5 medium ripe tomatoes, diced or chopped 3 tablespoons tomato paste 1 lime, juice of ½ cup water salt and pepper 4 - 6 pieces of mackerel or any firm white fish  ½ cup chopped fresh parsley for garnish 1 tablespoon chopped fresh mint leaves for garnish Let’s get Cooking In a small bowl, combine the coriander, sumac, cumin, dill and turmeric to make the spice mix. Set aside until needed In ...

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 ...