They Are Sailing - Food For Travellers

So its that time of the year again. As we speak, Our Boat Cajun Moon is going North.
It will be parked and will be awaiting us in Whangaroa Marina. So after all of the Merry Making, we shall drive North, with our friend and constant sailing buddy Lana.

On this trip, Dale has our friend Andy, as first mate.

Of course this trip of the two blokes, means a bit of filling the freezer, from me.
So I put pots into action and made them some really good food.

Fish Pie is a favourite and I pinched an idea from Annabel Langbein.
I added lemon juice and the zest of 2 lemons to the béchamel sauce.
What a great idea. I think I will do that Every time now. Wonderful flavour.

I like to quickly pan fry the fish for extra flavour but please do not overcook as it has more cooking in the oven and it needs to keep moist
Also the addition of grated carrot adds some sweetness

So I used 3 lots of fish. Salmon, a meaty white fish, like ling or lemon fish and prawns.

Béchamel sauce
1 shallot finely chopped
1 carrot grated
200 gms butter
200 gms flour
1 litre milk
2 lemons zested and juiced
Sea salt and freshly ground black pepper


Olive oil
150 gms salmon filet
150 gms lemon fish
150 gms prawns


400 gms mashing potatoes
100 mls Milk
50 gms Butter
Sea salt and freshly ground black pepper

Grated cheese

First peel and cook the potatoes, in salted boiling water till soft enough to mash
When cooked, drain and let steam a little to dry.
If you have a potato ricer use it, or you can just mash with a masher
Add hot milk, a bit at a time till it is the right consistency and then the butter
Beat well with a fork
Taste, and once again adjust seasoning, if necessary and set aside.


To make the sauce
Melt the butter in a big pot
Add shallots and carrot
Gently cook till they are soft
Add flour
Season with S &P
Cook about 2-3 minutes to cook out the flour taste
Warm the milk and add to the roux
Stir well till it thickens
If it is too thick add more milk
Cook another few minutes
Add lemon juice and zest
Taste and adjust seasoning, if necessary

Put aside

Meanwhile
Season the fish and prawns with S &P
Gently pan fry in a little olive oil
Just a few minutes to get some extra flavour
Cool, flake and add to sauce

Pour into baking dish
Cover with Mashed potatoes
Sprinkle with grated cheese
Heat oven to 180C
Bake about 30 minutes till bubbling and golden.

Let cool a little and devour.

 I made this in foil containers for the trip.
Cool
Cover with lid and place in freezer.
All ready for the boys to just pop into the oven.
If they can remember how to work it!!!



Japanese Lamb and Eggplant Curry

I love the Japanese Curry Paste. The flavour is so different to your actual Thai or Indian Curries.
Japanese Curry Paste has ‘Umami’ have a look here…
This savouriness, is probably the best way to describe it. (Actually its got MSG in it. Not wise to eat it a lot, but this of course, is why it is so good)

I have had a text from the Travelers 2 days ago, and they loved the Curry, so it’s worth making.
Cooking the rice, was a challenge for them. Maybe next time, I cook and freeze rice as well!
I like to have the vegetable chunky for this dish so here we go.


Ingredients
1 tablespoon olive oil
4 Lamb leg chops
Salt and freshly ground black pepper
1 large onion cut into wedges
1 large eggplant cut into med cubes
1 carrot peeled and cut into chunks
Chicken Stock
1/2 packet Japanese Curry paste

Lightly season the chops with S & P
Heat the oil in a pan and sear them
Remove and set aside
When cool break into chunks

Add the onions to the pan cook till translucent
Add eggplant and the carrot

Cook for another 5 minutes, till they start to soften
Return Lamb to Pan
Cover with Chicken stock
Bring to boil and simmer gently for about 30 minutes till the lamb is tender

Put the curry paste into a small bowl
Add about 1/2 cup of the liquid from the pan
Dissolve and return to pan
Stir well and cook again for about another 15 minutes.
Keep an eye on it, as the paste thicken the curry and you don’t want it to stick

Serve with rice
Guaranteed yummy.

Ratatouille

I thought the Crew needed some vegetables and something that will freeze well, is Ratatouille
The fabulous Provencal Vegetable Stew
This is my version and a good one I think.

I make it by sautéing the vege one at a time then put together at the end


3 tablespoons good olive oil
I red onion chopped into wedges
2 cloves garlic finely chopped
2 tomatoes cut into wedges
1 red pepper and 1 yellow freshly ground black pepper cut into chunks
1 med eggplant into chinks
2 courgettes thick slices



Extra 3 tomatoes cut into chunks
1 tablespoon dried Oregano
Sea salt and freshly ground black pepper
Pinch red chili flakes

Grab nice big pot
Add olive oil and sauté the onions with the garlic, then courgettes, peppers, eggplant and the first lot of tomatoes separately, till tender with some colour.

Don’t forget to season each layer
Put to one side
You may need to add some more olive oil with each addition. Its up to you.

Then place the last 3 tomatoes into the food processor Whiz, till they form a nice juice

Put into pan, season with S & P, oregano and chili flakes
Bring to simmer
Add all the vege back
Mix well carefully you don’t want to break up the vegetables.

I would serve it warm, not hot, but it also is very good at room temperature.

I also made them a meat sauce to pour over pasta
So I think all the food groups are well covered .

Have Good Sailing Boys.