Tag Archives: delicious

Thai Fish Cakes

February 4, 2019 The Captain & the Cook Leave a comment

I have been making these fish cakes for years. They are quick and easy to make, and very tasty when served hot with a nice salad. I have also used this recipe to make finger food, which I can serve cold at picnics or when out sailing (did you know we live on a boat?) and they have been well received. Swap your dipping sauce flavours to add variety and get creative with garnishes. Spriggs of coriander look pretty or add different texture by sprinkling with deep fried basil leaves.

Thai style fish cakes - white fish, rice flour, coriander, egg, fish sauce, red curry paste - easy to ensure gluten-free (choose gluten-free curry paste)

Ingredients
500g firm white fish fillets
1 egg
1 Tablespoon fish sauce
3 Tablespoons white rice flour
½ cup fresh coriander leaves
3 teaspoons red curry paste
4 – 5 green beans, very thinly sliced
2 spring onions, very thinly sliced
oil for cooking

Method
Process fish in a food processor until well minced and then scoop it into a mixing bowl.

Next place the egg, fish sauce, rice flour, coriander leaves, and curry paste into the food processor and process until well combined. Add this mix to the fish along with the beans and the spring onion. Mix well.

Form one heaped tablespoon of fish mixture into small patties (use damp hands). Heat cooking oil in a frypan over medium heat and cook the fishcakes in batches, for a few minutes each side or until golden brown.

Drain on a paper towel and serve with a dipping sauce such as sweet chilli sauce or Nam Jim.

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Fingerfood, From the galley, Pork, Thailand

Larb Moo Tod

January 26, 2019 The Captain & the Cook Leave a comment

Larb Moo Tod are Thai-style fried pork balls. Made with similar flavours like the popular larb moo which is a Thai (or initially a Laos) salad made with pork mince and herbs, they are delicious. We first tried these pork balls at “The Deck” which is the restaurant/bar at Phuket Yacht Haven Marina. We both love these tasty morsels, so I set to work decoding the Larb Moo Tod ingredients. Below is the recipe I created, and Dwayne and I both think it tastes as good as the original.

Ingredients

3 Tbsp raw glutinous or sticky rice
4 lemongrass stems (soft white part only)
1 clove of garlic
1 small red onion, finely diced
8 kaffir lime leaves, finely sliced and diced
1 red chilli, finely diced
2 spring onions, finely sliced
500g pork
2 Tbsp fish sauce
1 Tbsp Lime
1 tsp brown sugar
2 Tbsp flour
Oil for deep-frying

Method

Firstly you need to roast and grind the rice (Khao Khua). Heat a wok to medium heat and add the rice. Cook while frequently stirring until the grains are toasted and golden; this will take about 5 minutes and might smoke a little. Let the rice cool down for a few minutes before grinding it, with a mortar and pestle, into a coarse powder (or you can use a spice grinder).

Using a mortar and pestle (or a food processor) mince up lemongrass and garlic and transfer it to a large mixing bowl.

Add to mixing bowl all remaining ingredients (apart from the oil) and mix well to combine.

With wet hands, shape the mixture into small balls (don’t be fussy any shape will do!). Heat enough oil in a wok to deep-fry the balls in batches.

Fry the lab moo balls for approximately 5 – 7 minutes, until crispy, browned and cooked through.

Remove with a slotted spoon or tongs and place on paper towels to drain.

Serve with or Nam Jim or sweet chilli sauce.

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From the pantry, No-Cook Bliss Balls and Slices, sweets

High Fibre Fruit & Nut Bars

November 27, 2018 The Captain & the Cook 8 Comments

I am always trying to formulate ways of adding more fibre to my diet. Dietary fibre prevents constipation and is excellent for weight loss as it makes you feel fuller. However, the benefits are far more significant than that alone. Did you know that high fibre diets reduce blood pressure and inflammation and may prevent colorectal cancer?

Adults need 30g of fibre a day. So I set to work selecting high fibre ingredient to blend into a delicious fruit and nut bar.

I first made this recipe with 1/4 of a cup of dried fruit and I had a couple of people tell me it wasn’t sweet enough. I don’t have a sweet tooth so it was perfect for me. I made a second batch with more fruit and it was better received by the friends who have a sweet-tooth. I, on the other hand, found it a little too sweet and will go back to using only a 1/4 of dried fruit. So you may want to play around with the amount of fruit you use (ingredient six**). If you like very sweet start with 1/2 a cup of fruit etc. You can always add a little honey for sweetness also.

Ingredients

3/4 cup LSA*
1/2 cup desiccated coconut
1/2 cup chia seeds
1/4 cup roughly chopped walnuts
1/4 – 1/2 cup mixed dried fruit** (cranberries, blueberries, goji etc)
1/4 cup cocoa or cacao
2 Tbs psyllium
1/2 cup raisins
3/4 cup coconut milk
A little dark chocolate to melt to top the slices (optional).

Method

Add the first eight ingredients to a mixing bowl and mix until well blended.

Put the raisins and the coconut milk in a food processor and blend for a minute.

Mix the coconut and raisin into the dry ingredients until well blended.

Press into a tray, sprinkle with coconut and refrigerate for at least 4 hours. Once it is firm slice it into bars. Drizzle with melted chocolate if desired.

Keep refrigerated.

*LSA is a ground mix of linseed, sunflower and almond.

Powerstart Fruit and Nut Bar #recipe #highfibre #nuts #seeds #almondmeal #superfood

About the ingredients

LSA (Linseed, Sunflower and Almond) – Healthy fats – omega’s 3 and 6, high fibre, vitamins and minerals and it is gluten-free.

Desiccated Coconut – High fibre, iron and minerals (gluten-free).

Raisins – High fibre, iron, calcium and anti-oxidants (gluten-free)

Psyllium – an excellent source of fibre and is gluten-free.

Chia seeds – high in fibre and good fats – omega-3 fatty acids, antioxidants, high protein (14% by weight) and gluten-free.

Goji berries – good source of fibre and protein, contains vitamins, minerals and antioxidants… and gluten-free.

Cocoa – high in fibre, vitamins, minerals and antioxidants. It is also gluten-free.

Walnuts – low Carbohydrates (and most carbs in the walnuts are fibre). High in good fats omega-6 and Omega-3, and contains huge amounts of antioxidants. Walnuts contain many vitamins and minerals and are gluten-free.

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High Fibre Fruit & Nut Bar #highfibre #superfood #recipe #LSA #chia #walnuts #coconut #gojiberries #raisins #healthfood #healthy

Want more yummy recipes like this?

CHOCO HIGH FIBRE SLICE

FRUIT AND NUT RUM BALLS

APRICOT AND COCONUT BLISS BALLS

TRIPPIN’ BLISS BALLS

CHRISTMAS PUDDING BLISS BALLS

RUM AND RAISIN BLISS BALLS

From the galley, sweets

Lime Panna Cotta

November 15, 2018 The Captain & the Cook 1 Comment

OMG! I love this dessert. Zesty and fresh, creamy and delectable! AND so easy to make. It really is a decadent indulgence which has been a hit at my dinner parties. On a boat? Believe me this is so easy to make as long as you can refrigerate the panna cotta. Another tip is make one large panna cotta instead of individual ones if it is easier for you to store in your fridge.

Ingredients

600ml cream
200ml milk
3/4 cup caster sugar
4 kaffir lime leaves, torn up*
1 teaspoon finely grated lime rind
1/4 cup lime juice
3 gelatine leaves or 10g powdered gelatine
Lime zest and lime slices, to serve

Method

I use small 85ml metal moulds and the mix fills six of them.

Place cream, milk, sugar, lime leaves and lime rind in a saucepan over medium heat. Cook, stirring, for seven to eight minutes. Do not allow it to boil or even simmer (just bring it close to a simmer). Keep a good eye on it and stir continually. Remove from heat. Add lime juice and gelatine (if using the leaf gelatine squeeze out excess water before adding it to the cream mix). Stir to combine. Set aside for ten minutes to help flavours to develop.

After ten minutes strain mixture through a sieve into a pouring jug and discard the solids. From the jug pour the mixture into prepared moulds and refrigerate overnight.

Run a knife around the edge of each metal mould and dip base of each mould briefly in hot water. Turn each panna cotta out onto a serving plate. Top with a slice of lime and a sprinkle of lime zest and serve.

*I think of one kaffir lime leaf as the entire leaf i.e. the double. I separate the two leaves from the stem, so in the end I have eight leaves. I wash the leaves then bunch them up and twist them to tear them, leaving them mostly intact.

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chicken

Poached Chicken Breast with Ham, Herbs & Dijon Dressing

November 8, 2018 The Captain & the Cook Leave a comment

This scrumptious low fat poached chicken looks and tastes so good, you can easily use this recipe for a special occasion! Experiment with different ways of plating it up and match it with tasty vegetables.

Ingredients

4 x 170g single chicken breast fillets.
¼ cup finely chopped fresh chives
¼ cup finely chopped basil
2 cloves garlic, crushed
2 teaspoons finely grated lemon rind
1 teaspoon olive oil
200g thinly sliced leg ham
4 spring onions, thinly sliced.

Zesty Dijon Dressing
3 teaspoons olive oil
2 Tablespoons lemon juice
2 teaspoons Dijon mustard

Method

Pound chicken breast between two sheets of plastic wrap (Glad, Saran, Cling wrap etc) until they are 1 cm thick. Combine herbs, garlic, rind and oil in a small bowl (or process in a food processor for a few seconds). Spread a quarter of the herb mixture on each chicken fillet and top with ham. Starting from one long side, roll chicken pieces tightly, enclose in plastic wrap and twist ends to seal. Wrap each layer in one more layer of plastic wrap to secure them.

Bring a saucepan, or large fry pan, of water to the boil. Add the prepared rolls, reduce heat and simmer for 15 minutes or until chicken is cooked through. Remove rolls and allow to cool for 5 minutes. Discard poaching liquid.

Meanwhile make the dressing by combining ingredients in a jar, securing top and shaking well.

Remove plastic wrap and slice rolls to about 1cm thick. Divide slices among serving plates. Sprinkle with spring onion, drizzle with dressing and serve with steamed veg.

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From the pantry, No-Cook Bliss Balls and Slices, sweets

Fruit and Nut Rum Balls

August 14, 2018 The Captain & the Cook 7 Comments

How these balls came about… I use prune a lot in my bliss balls because it is high in fibre. Dwayne’s favourite bliss balls (that I have made so far) are the rum and raisin. Since the rum and raisin balls are not as high in fibre as the prune balls, I decided to add rum to a prune-based bliss ball to see if Dwayne would like it a little better, thereby making a ball we both enjoy!

These are decadent, tasty little treats with lots of superfood goodness and a hint of the naughty rum!

So this is what I came up with…

Ingredients

3/4 cup rolled oats
1/2 cup psyllium
1/2 cocoa
1/2 cup walnuts, roughly chopped
1/4 cup hazelnuts, roughly chopped
1/4 cup goji
340g pitted prunes
1/2 cup rum
1/4 cup mixed dried fruit (blueberries, cranberries, cherries, raisin)

Method

Grind the oats in a food processor until fine. Add the oats to a large mixing bowl with the psyllium, cocoa, walnuts, hazelnuts and goji berries. Mix well and set aside.

Put the prunes and the rum in the food processor and blend until it is mushy.

Add the prune mix and the 1/4 cup mixed dried fruit to the bowl with the dry ingredients, and mix well using a large spoon. Once you have it well blended, roll the mix into small balls (25 – 30).

Will store in the refrigerator for up to two weeks.

About the Ingredients

Oats – High in fibre, helps lower cholesterol and is high in antioxidants.

Prunes – excellent source of fibre, vitamins and minerals.

Psyllium Husk – fibre! and can help manage cholesterol levels.

Cocoa – rich in minerals such as iron, magnesium and calcium. Has anti-inflammatory, anti-allergenic, anti-carcinogenic and antioxidant qualities. Can also aid in lowering blood pressure.

Goji Berries – a good source of protein, calcium, dietary fibre, vitamins A & C as well as iron, and high in antioxidants.

Walnuts – omega-3 fats and high amounts of copper, manganese, molybdenum, and biotin.

Hazelnuts – high in nutrients and antioxidants.

Rum – flavour… yum yum!

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Want more delicious recipes like this?

HIGH FIBRE BLISS BALLS

TRIPPIN’ BLISS BALLS

CHRISTMAS PUDDING BLISS BALLS