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    Wednesday, October 31, 2007

    Sailing, Eating and Drinking

    We are off on the boat for a few days.
    This is very good for one’s mental health but with the way we eat and drink while away (which is too excess!!!) I don’t know how good it is for our bodies.

    I have 9 books and an old Vanity Fair from the library which I intend to get through.
    So it was a lovely day we had a good sail
    Unfortunately it wasn’t as warm outside as it should be but very pretty.
    The phones work out here... not good for internet though as you have to use dial up and it is very slow and becomes very expensive.
    Just passing Waiheke Island it takes us about 1 ½ hours to get to here.
    Anchored in Chamberlain Bay

    So a nice lunch, wine, sleep, read, drinks, scrabble, dinner.

    Onto food the point of this blog.
    This was an idea I adapted from Chef Michael Smith

    Potato Crusted Salmon

    Very simple
    1 filet of salmon
    2 med potatoes grated
    Olive oil
    Sea salt and freshly ground black pepper

    Toss the potatoes with oil and seasonings
    Season one side of salmon
    Turn over
    Encrust other side with grated potatoes
    Pre heat your grill

    Heat a little oil in a very hot pan
    Add salmon potato side up
    Should take about 3 minutes to get a good colour on the bottom
    Pop under the grill till golden brown and crisp
    Not quite as brown as this example but unfortunately I don’t have a lot of control over the stove on the boat and thinhs sometimes burn.
    It was great. A little green salad to accompany
    N.B. Whoops I just re-watched the programme Chef at Home. I got this wrong.
    He used cold baked potatoes grated and mixed with oil and horseradish
    Sea salt & freshly ground black pepper.

    The he put the salmon filets into a hot oven for about 10 minutes.
    Makes sense
    I will try that next time Luckily it was OK the first time round but this could be an improvement.

    All a bit much for Dale
    Another excellent dish.

    I made the Herb and Mushroom Pate click here
    to have with drinks but I thought of a new use for it

    Take 2 nice thick Scotch Filet Steaks
    Season with sea salt and freshly ground black pepper
    Lightly oil a very hot pan
    Sear the steak on one side
    Cover with a nice thick layer of Mushroom and Herb Pate
    Cook to your desired doneness (sorry but you know what I mean)
    What a great find.
    My (only just eating meat because I make him) husband was in raptures.

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