17th October at 9:55 am #4494
Share with other cruisers your favourite recipes that can be prepared on your boat! Here are two from Ted (Celtic Dawn) to start with……………..
Ted’s Drop Scones (savory and sweet)
Basic Batter Mix
(Enough for 12 pancakes without the savory ingredients or 20 with)
200 g Pain flour
150 ml (approx.) Milk
15 g Baking powder
3 Large eggs
140 g Tin of sweet corn drained and dried
150 g Red onion finely diced (approx. 1 medium size onion)
150 g Red pepper finely diced (approx. 1 medium size pepper)
100 g Bacon (diced and fried until crispy)
100 g Spicy sausage (cooked and diced)
50 g Parmesan cheese finely grated
6 Sundried tomatoes finely diced
1 Red chili finely diced (optional)
1 Green chili finely diced (optional)
Salt and black pepper to season
Prepare the savory mixture by placing the red onion, pepper and chilies into a small saucepan and add a little olive oil. Sweat the mixture off over a low heat until it has softened down slightly but do not brown then leave to cool down. If using raw bacon and sausage make sure they are cooked first and if you can get them crispy so much the better. In most supermarkets you can buy packets of bacon and chorizo sausage already cut up into small dice. Make sure the sweet corn and sundried tomatoes have been dried off ready to add to the mixture.
To make the batter place the flour and eggs in a mixing bowl with about a third of the milk. Using a whisk bring the mixture together adding a little more milk as required until the batter is smooth with no lumps of in it. The quantity of milk required will vary but the consistency you are after is a thick batter. You should be able to lift the whisk up and it should retain a large globule of the batter that slowly falls back into the bowl leaving ribbons on the top of the remaining batter. Once you are happy with the consistency leave it to rest for half an hour. Add the baking powder then whisk the batter again until the baking powder has been fully absorbed and leave to rest for a further ten minutes. During this time you should see small bubbles begin to form on the top of the batter. Add the remaining savory ingredients making sure they are cold first and if required add a pinch of salt and pepper. Remember you are adding bacon and spicy sausage to the batter so don’t season the mixture before this point. Fold the savory ingredients in and the batter is now ready to use.
Heat a frying pan until it is medium hot and there is no need to oil the pan. Spoon the mixture into the pan to the size of scone required. Usually a heaped tablespoon is more than enough. Cook on one side until it is golden brown in color. You can tell when the mixture is ready for turning when bubbles from the baking powder begin to form on the top as the heat rises through the scone. Turn the scone over and cook until it is a golden brown color on the other side. Cooking should only take two minutes or so at most. Serve warm with butter or soft cheese.
Sweet Drop Scones
Follow the recipe up until the point before you add the baking powder. When you add the baking powder also add a small pinch of salt and enough sugar just to sweeten the batter slightly. Leave to rest for ten minutes then cook in the same way as above. Serve with butter, jam, honey or any other sweet topping you like. Clotted cream adds an extra special dimension. Alternatively, you can serve them for breakfast with bacon and eggs but if doing so leave the sugar out of the batter mix.
Sometimes, after the batter has been allowed to stand for a short time the reaction of the baking powder can thicken the mixture considerably. If this happens add a little more milk until the correct consistency is achieved once again.
The savory ingredients listed above are those that I personally like to add but the recipe can be interpreted in any way you like providing you follow the basic batter mix. For example you could add sultanas and a pinch of cinnamon to give the sweet scone a little lift.
Go on experiment, you know you want to!
Ted’s Duck & Sausage Casserole
(For two people reduce the ingredients by half)
4 Duck legs trimmed of excess fat
4 Toulouse sausages (or equivalent)
200 g Smoked bacon (or un-smoked if smoked is not available) cut into four thick chunks
12 Shallots skinned
12 Cloves of garlic skinned and left whole
2 Large carrots cut thick
500 g Passata (sieved tomatoes)
50 cl (approx.) Red wine
1 Table spoon of olive oil
6 Bay leaves
1 Bouquet garni (or a bunch of herbs tied together)
1 Medium size bunch of basil shredded
Salt and pepper for seasoning if required
Method (Cooking time 1 ½ to 2 hours approx.)
Skin the shallots and cloves of garlic but leave whole. Wash the carrots leaving the skin on (this is a rustic dish so you want as much flavor as possible) then cut them in thick slices at an angle so you end up with long oval shapes rather than just round chunks. Heat up a casserole dish over a flame and place the duck legs in skin side down. Do not use any oil at this stage because you want to render as much fat out of the duck skin as possible. Once the skin has browned turn the duck legs over and brown on the other side. Once this is done remove the duck legs placing them to one side and drain the remaining fat from the casserole dish.
Replace the casserole dish on the stove adding a splash of olive oil and bring to a high heat. Add the shallots, carrots, bacon and garlic and cook until browned. Once the ingredients have browned replace the duck legs then add the passata and enough red wine to cover all the ingredients with the sauce and bring to the boil. Note that at this stage the dish will look quite wet but it will thicken naturally during the cooking process so there is no need to add flour as a thickening agent. Once the dish is boiling add the bay leaves, bouquet garni and stir in. Put the lid on top of the casserole dish and place in a pre-heated oven at a medium temperature. The temperature should be enough to keep the casserole just simmering.
Cook the sausages separately and leave to cool. Cut them into thick slices at an angle in the same way you cut the carrots. After the casserole has been cooking for approximately one hour remove from the oven, add the sausage and replace in the oven this time leaving the lid off and cook for a further half an hour or so. By leaving the lid off you will allow some water to evaporate from the sauce and the casserole will thicken naturally by itself. Once the duck meat begins to fall off the bone check the flavor and season with salt and pepper if required. Before serving remove the bouquet garn, stir in half of the shredded basil and sprinkle the rest on top. Nice served with pasta and grated Parmesan cheese or equally good with mashed potatoes.
For me the smoked bacon is an essential part of the dish because it imparts a rich smoky flavor to the finished product. However, if smoked bacon is not available normal bacon will do instead. Personally I like to use Toulouse sausages because they have a firm texture and do not fall apart during cooking. However, Toulouse sausages are hard to come by so any firm textured sausage will do. I have used the garlic type sausages you can get over here with great effect. Alternatively, if you wanted to spice the dish up a bit use some spicy cured sausage but reduce the quantity as the flavor might overpower the rest of the ingredients.
Celtic Dawn19th October at 9:18 am #4496
Taglierini with Sweet Tomato Sauce and Prawns
8 Plum Tomato’s – blanched, de-skinned, de-seeded and chopped.
1 Jar Passatta – size dependent on number of guests – medium for 6
Knob of Butter
A glug of Olive Oil
Shrimps/Prawns (to suit numbers) – can use raw or cooked
2 Garlic Cloves – crushed (3-4 for 6 if folks like garlic)
I Lemon – zest and juice
2-4 Shots (glugs) of Cognac
Pinch of Chilli, or Paprika or Cayenne to taste
150ml Double Cream or simply cream for a more fluid sauce
Taglierini – amount based on numbers
Parsley – tablespoon, chopped
(Coriander can also work if the amount of lemon reduced)
Fry garlic, tomato’s, lemon zest and juice for a few minutes in butter and olive oil, don’t want garlic browning.
Add Passatta and cognac and let simmer for about 5-10 minutes to let the tomato’s break down.
Add prawns if using raw and cook through.
Add cream and allow to warm through, then add cooked prawns if using until simmering – don’t want the cream bubbling too much or the prawns cooked through too much.
Season to taste
Add Parsley and stir through.
Either mix with cooked Taglierini or serve separately and let guests help themselves.
Nice crisp white wine goes well and perhaps some French bread to mop up any sauce left!!20th October at 3:18 pm #4499
Honeyed Aubergine fritters
I love this simple recipe and it is a good starter dish or used as a tapas type dish.
The combination of the sweetness of the honey and the salt is quite delicious.
They need to be cooked just prior to eating otherwise they go a bit limp in texture.
Oil to fry in
Cut Aubergine into big ‘chip’ shapes and leave them to soak in milk for at least 10minutes before using (I suppose you could just slice them if you want)
Heat oil in a pan . About 1/2 an inch in bottom of the pan (you could deep fry).
Take out a chip shaped piece of the aubergine from the milk and coat in flour then pop straight away into the frying pan, do this with as many as can fit that will allow even frying.
Turn if necessary then lift out when golden in colour and drain on paper towel.
Put in warm serving dish and sprinkle with sea salt.
Drizzle with honey and enjoy!
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