Quick Curried Rice

This is a simple recipe with simple ingredients that ever galley usually has. If you cannot get hold of the fresh spring onions or coriander leaves, make do with dried or leave out of the recipe. Some long term cruising yachties do like to have a mini herb garden on board as fresh greens can be such a luxury when you have been away from civilization for a while.

• 250g basmati rice
• 1 tsp cumin seeds
• 2 tsp curry power
• 3 eggs
• 60g melted butter
• salt flakes
• freshly ground pepper
• 3/4 cup of frozen (or dried peas boiled for 5 minutes)
• 1/2 lemon
• 6 spring onions
• crispy fried shallots
• handful of coriander leaves
• plain  yoghurt

1. In a medium saucepan, briefly heat through the rice, cumin seeds and curry powder. Add 650mls of boiling water, season and stir. Put on a tight lid and cook for 7 minutes over a low heat.
2. In a small bowl, whisk the eggs and melted butter together, season with salt and pepper, Take the lid off the rice and fluff with a fork.
3. Scatter the peas over the rice and pour the eggs over the top. Put the lid back on and cook for a further 4 minutes, then turn off the heat and let the rice sit for 5 minutes with the lid on. 
4. When ready to serve, squeeze over the lemon, scatter over the spring onion, coriander and fried shallots and serve with yoghurt.
5. Serve with tandoori chicken or fish.

Spiced Red Lentils

The humble red lentil is a fantastic and nutritious cruising food.
When vegetable stores are low, lentils are nutritious and high in fibre.
This Indian recipe is wholesome and full of flavour.

Ingredients

225g red lentils
4 tbsp vegetable oil. I use grape seed oil. It can handle high temperatures and is healthier than sunflower or vegetable oil.
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 1/2 tsp ground cumin
1 tsp turmeric
1 tsp salt
6 shallots finely chopped
1 cm  cube root ginger finely grated
2 cloves of garlic crushed
2 green chilies, de-seeded and finely chopped
1 tin of tomatoes
2 tsp coriander. Fresh coriander is usually hard to come by. I buy it in a jar.

Method

In a heavy saucepan heat the oil. Throw in the mustard seeds and as soon as they start to pop add the cumin for 20 seconds. Then add the lentils and stir for 3 minutes.

Add the ground cumin, turmeric and salt. Sir fry for another 3 minutes.

pour in 750 mls of water and simmer for 5 minutes. Cover and simmer for another 30 minutes or until the lentils are soft.

To prepare the seasoning, in a separate pan heat 2 tbsp oil, add the shallots and stir fry for 3 minutes.
Reduce the heat and add ginger, garlic and chillies and stri fry for 2 minutes. Mix in the tomato and coriander.

Tip the entire contents of the saute into the lentils and stir.
Serve with basmati rice.

Baileys Cheese Cake

I love cheese cake. It's a very special treat when you are out on the water.
If you don't have any Philadelphia cream cheese, make your own. For this I always have a good stock of easy yo on board. I love yoghurt for breakfast and you can turn your yoghurt in to cream cheese for deserts and dips.
To do this after your yoghurt is set, you will have to drain it through some cheese cloth or chux in the fridge for half a day. It is worth the effort.

Ingredients

750 g home made cream cheese
125 mls rice malt syrup
1 egg
vanilla essence
1/4 cup of Baileys Irish Cream or Kahlua

Base

1 cup ground nuts meal
1 cup shredded coconut
1 cup LSA
120g unsalted butter.

If you are running low on nut meal, I use ground oats.
You will need a 23cm spring form tin. If you have a smaller one, use half the ingredients. Line it with paper and spray oil.
Preheat oven to 160.

To make the base mix the ground nut mix and butter. Add the coconut and mix with your fingers to make a dough. Press into the tin and bake for 10 minutes. Allow to cool.

Combine the cream cheese, syrup, egg, Baileys and vanilla in a large bowl. Spoon into the base and cook for 30 minutes. Place in the fridge for 2 hours before serving.

Chocolate Coconut Nut Balls

This is an easy, highly nutritious delicious snack that kids and adults will love.
The balls keep for several weeks in the fridge. They are prone to melting in hot weather though so if you are taking them hiking put a few in a glad bag and be prepared for them to come out a little sticky.

Ingredients
2 1/2 cups of ground nuts. A mixture of almond and brazil works well
125ml almond spread
1/2 cup raw cacao powder
2 large handfuls of shredded coconut
100g softened butter
4 tablespoons coconut oil or pure cacao butter
vanilla essence
1/4 cup chia seeds

Mix all ingredients and add a little more ground nuts if the mixture is too wet.
Roll into balls and refrigerate for an hour. It's that simple and very healthy.

Potatoes with poppy seeds

Potatoes are an essential cruising vegetable.
They keep well if kept in the dark and wrapped individually in newspaper so if one happens to start rotting the rest won't turn as well.

This recipe is one of my favourite spicy Indian potato dishes. Aloo Posto - potato with poppy seeds. It is simple, quick and very inviting.

White poppy seeds are hard to find even in well stocked Indian stores but they are an essential ingredient to the flavour and texture of this recipe. I buy mine on line from The Spice Girls.

700g potatoes
2 tbsp white poppy seeds
4 tbsp vegetable oil
1 tsp 5 spice mix (see recipe below)
4 cloves garlic crushed
1 green chillie deseeded and finely chopped
1/2 tsp ground tumeric
1 tsp salt

5 spice mix
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
1 tsp onion seeds
1/2 tsp fenugreek seeds

Method

Peel the potatoes and cut them into 1 cm cubes. Soak them in a bowl of water for 15 minutes then drain and dry.

Dry roast the poppy seeds in a dry pan on low heat until they are just a shade darker. After they have cooled grind them with a heavy mortar and pestle.

In a heavy pan heat 2 tbsp oil and fry the potato until lightly browned. Remove and drain on kitchen paper.

Add the remaining oil and reduce the pan to low. Add the five spice mix and stir fry for 30 seconds. Then add the garlic and chilies until the garlic is lightly brown.

Add the potatoes, turmeric, salt and 1/2 cup of water. Reduce heat to low ans simmer for 8-10 minutes.

Add the ground poppy seeds and stir fry until any excess water is absorbed and the potatoes are well coated with the poppy seeds.