Tag Archives: tomato

Corn fritters with avocado, bacon, egg and warm tomato relish

Breakfast in New Zealand, the land of my birth, is as varied as the eclectic variety of people representing ‘Kiwis’. Porridge, fruits and yoghurts are popular, as are eggs Benedict and French toast. However, it’s the addition of lambs fry and bacon, savoury mince, and corn fritters on the menu, that indeed reveals you are dining in a New Zealand cafe.

The last time I was in New Zealand, my dad and I breakfasted in Ahuriri, Napier. Dad ordered the corn fritters, served with bacon, avocado and sour cream, and seeing that he enjoyed it so much, I remarked that I could teach him how to make them at home. Therefore this recipe is dedicated to my dad…. time to cook breakfast old boy.

I decided upon serving my corn fritters with avocado, bacon, an egg for additional protein, and warm tomato relish. Make the relish first and have it slowly simmering on the stovetop while you make the fritters. Once cooked (keep fritters warm in the oven), but before you cook the eggs, take the tomato relish from the heat and allow to cool slightly, while you fry or poach your eggs. The following recipe will feed four people.

For the warm tomato relish

1 tablespoon olive oil
2 garlic cloves, finely chopped
1/2 a small onion, finely chopped (approximately 3 tablespoons)
2 large tomatoes, roughly chopped
1/2 teaspoon white pepper
2 teaspoons apple cider vinegar
2 teaspoons brown sugar (loosely packed)
1 teaspoon dijon mustard
Salt to taste

Heat oil in a small saucepan and lightly sauté the garlic and onion for a minute or two, do not brown.

Add the tomatoes, pepper, vinegar, sugar and mustard, and simmer gently, occasionally stirring, while you make the fritters. Add water as necessary.

Remove from heat for a few minutes before serving.

For the corn fritters

¾ cup plain flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cracked black pepper
1 egg, beaten
440g can cream-style corn
440g corn kernels
3 spring onions, finely sliced

Sift the flour, baking powder, salt and pepper into a bowl.

Add the egg, mixing well to combine. Stir in the creamed corn, corn kernels and the spring onion.

Spray a large fry pan with oil spray and heat. Carefully spoon fritter mixture into the pan, creating two or three fritters about eight centimetres in diameter. Cook until golden brown, flip and cook the other side.

Remove from the pan, place on a plate with absorbent paper, put it into the oven, set on low, and keep warm. Repeat until you have eight fritters.

To serve

8 rashers of bacon, cooked to your liking
4 eggs, cooked to your liking
1 avocado, peeled and sliced

Place two corn fritters in the middle of each plate, top with sliced avocado, bacon and an egg. Finish with a couple of spoonfuls of tomato relish.

Bon appétit

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Popular New Zealand breakfast dish. Delicious and easy to make! #corn #creamedcorn #avocado #bacon #egg #tomato #relish #recipe #food #cooking #cookingonaboat #cookingatsea

Camp Oven Eggs in Purgatory

I’m not sure where the term ‘Eggs in Purgatory’ originated. Does it refer to the bubbling red tomato sauce? I’m not sure. However, this recipe is perfect for cooking in the camp oven over a campfire. Perfect for an Aussie bush brunch, this dish is high in protein and super tasty. 

Tomato beans eggs pepper

Camp Oven Eggs in Purgatory

Our Camp Kitchen

We cooked our Eggs in Purgatory while camping at Mount Bundy Station at Adelaide River in the Northern Territory.

Ingredients

1 Tablespoon oil
1 Red onion, finely chopped
3 Cloves of garlic, finely chopped
1 Can of tomatoes, chopped
1 teaspoon of dried Italian herbs
1/2 – 1 Teaspoon dried, crushed chilli
1/2 Teaspoon beef/veg stock powder
1 Can of mixed beans
4 Eggs
Grated cheese
Cracked black pepper

Method

Heat the camp oven in the campfire* and heat oil. Add onion and garlic, and sauté until onion is translucent.

Add the tomatoes, herbs, chilli and stock powder, and cook for a few minutes until tomatoes start to thicken.

Add the beans and cook for a few more minutes.

Crack eggs into the tomato bean mix, and sprinkle with grated cheese and black pepper.

Put the lid on the camp oven. Top the camp oven with hot coals and cook at moderate temperature until eggs are cooked to your liking.

tomato eggs and beans

*Sautéing over the fire in a camp oven can be uncomfortably hot. There are several ways I cook with an open pot, depending on what sort of fireplace we have (e.g. iron fire pit or open fire). One way is to hang your camp oven over the fire with a tripod or, in our case, a star-dropper. Another way is to take a shovel load of coals from the firepit and, in a safe place near the fire, place them on the ground, put your camp oven on top and cook over the coals.

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Camp oven cooking on the campfire

Toad-in-the-hole

We love food, and we love to travel. Whenever we travel, we always explore the culture of a country through its food. What better way? It is perfect for us as we fill our belly with tasty ethnic treats.

I will often research and find out what the national dish of a country is or what are typical meals served and then try to eat those while in the country. I later try to replicate them at home. When I searched for ‘United Kingdom’s national dish’ it came back with chicken tikka masala. While in London we did eat Indian food and enjoyed it, however, I was looking for popular English dishes. So I searched for ‘what is the most popular food in the UK’. Topping the list was toad-in-the-hole.

food recipe sausage tomato

Ok, I had made this before, and it had been a hit. We were not able to find it on the menu (we were only there for three days) but decided this dish was going to represent the United Kingdom as a country we had visited. When I made this the other day, Dwayne and I had it for dinner, and it is seriously moreish. A few years back, we had many people staying with us, and I made this as a breakfast dish. I was well-received; everyone loved it.

Ingredients

1-2 Tablespoons of olive oil
8 pork sausages
8 slices of bacon
2 cups plain flour
2 eggs lightly beaten
400ml water
2 Tablespoons fresh rosemary, finely chopped
12-15 cherry tomatoes
*Caramelised onion jam to serve

food recipe sausage tomato

Method

Preheat the oven to 220c. Add oil to a baking dish and heat in the oven while you prepare the ingredients.

Wrap a slice of bacon around each sausage. Add sausages to a cold non-stick frypan and heat on med-high. Cook sausages for approximately 10 mins, turning until they are brown all over.

Sift the flour into a bowl and gradually whisk in the beaten eggs and the water. Add a couple of pinches of rosemary and whisk until smooth.

Arrange the sausages in the preheated baking dish and pour the batter around them. Scatter with the remaining rosemary and pop the tomatoes around the sausages.

Bake for 25 – 30mins until it has risen a little and browning.

Heat the onion jam and drizzle over the toad-in-the-hole or serve the marmalade as a side dish. It is the perfect compliment. Get my recipe for caramelised onion jam here.

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English food recipe

Mussels with Garlic, White Wine, Tomato & Basil

This recipe comes from a time in Langkawi, Malaysia, when we visited a nearby island to smoke some fish. Deciding that a big bowl of mussels and some crusty bread would be the perfect thing to accompany our crisp white wine, we sailed to Pulau Singar Besar. There, there is a small shelter with a table and a fireplace. We lit a fire to cook on, and as our fish smoked away, I cooked up the yummy mussels.

We love these days, cooking on the fire, the beach to ourselves, wine and entertaining ourselves with a game of cards. Yes, some days, you do feel you are in paradise.

Mussels3

Ingredients

2 Tbs olive oil
6 Large cloves of garlic, finely chopped
2-3 large chillies, sliced
1 1/2 cups of white wine
2 cups of fish stock
1 cup of small grape tomatoes, halved
salt and pepper to taste
1kg of New Zealand green-lip mussels
6-8 spring onion, finely sliced
1/2 cup basil leaves, finely shredded

Mussels2

Method

Wash the mussels, scrub the shell and remove the bearding if still present. Set aside in the fridge until ready to use.

Heat the olive oil in a large saucepan and add the garlic and chilli, cook for a couple of minutes. Add the wine and simmer to reduce a little. Then add the fish stock. At this stage, I add a few of the tomatoes to allow that to help flavour the broth and salt and pepper to taste. Simmer for five minutes.

Add the mussels cover and cook for about three minutes.

Add the spring onions and tomatoes, toss well to incorporate, cover and cook for a couple of minutes.

Then add the basil, toss well, cover and cook for another minute or two.

Divide mussel and tomatoes between two large bowls, pour over the broth and serve with crusty bread. Yummo!

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Mussels with White Wine, Garlic, Tomato and Basil #recipe #chilli #tomato #wine #mussels

 
TourRadar

Stuffed Squid in a Rich Tomato Sauce

As we sailed amongst the islands off the west coast of Borneo, we were able to purchase fish and squid from the fisherman that visit us, when we drop anchor for the night. The squid, used for this recipe, we bought off a fisherman at Pulau Bawal and the fish I use to stuff the squid was a mackerel we traded a mobile phone and a pair of sunnies for, when anchored off Pulau Genting.

Stuffed Squid in a Rich Tomato Sauce
Stuffed Squid in Rich Tomato Sauce

It had been two weeks since we had been able to get fresh fruit and veg and  I used my last fresh tomato for this recipe. At the time we had been eating rice with almost every meal. Every time I cook rice I will cook a cup of rice and I then use the left over to make rice cakes or I heat it up with curry sauce etc. This time I used it to stuff my squid.

OK so this is what I did…

I made a stuffing for the squid with:

  • about 1/2 cup of left over cooked rice
  • a small fillet of mackerel (finely chopped) about 100g
  • 1 large red chilli, chopped
  • 4 cloves garlic, finely chopped
  • 1 tomato, chopped,
  • 5 small asian shallots, finely chopped
  • about 1/2 tsp cumin powder
  • 1/4 tsp cayenne pepper

Mix it altogether and stuff it into the squid tubes. Close each tube with a toothpick. Cook the squid tubes for 5 mins to brown them slightly and then removed them from the pan

Stuffed Squid in a Rich Tomato Sauce
The prepared stuffed squid tubes

For the sauce…

I heated oil in the fry pan and fried:

  • 1/2 head of garlic (about 6 cloves), chopped
  • 3 small hot chillies, finely chopped
  • 1 large red chilli, chopped
  • 8 small asian shallots, chopped
  • about 80g anchovy fillets
  • 2 Tablespoons capers, chopped

Shallots, garlic, chilli and lots of anchovy!
Shallots, garlic, chilli and lots of anchovy!

I fried this until it was cooked and the garlic and shallots had softened. I then added:

  • 1 can of tomatoes, diced
  • 3 Tbs tomato paste
  • dried italian herbs and black pepper to taste.

I brought it to the boil and then simmered the sauce for about 15 minutes, after which I added the stuffed squid tubes. I then simmered it until the flavours had developed into a rich, spicy, flavoursome sauce and the squid were cooked through (adding water as necessary). I served the squid with rice.

Stuffed Squid in a Rich Tomato Sauce
Stuffed Squid in a Rich Tomato Sauce

The left overs

I used the left over sauce the next day with some mackerel fillets. I cooked the mackerel then added the sauce to the pan with the fish and simmered until heated through. I served it with pasta. Yum!

Marlin fettuccine with Cherry Tomatoes and Capers

This pasta meal was another simple way we enjoyed the marlin we had ample supply of.

While the fettuccini was cooking, I simply sautéed baby capers, finely diced capsicum and garlic in olive oil. After a few minutes I added halved cherry tomatoes and the diced marlin and cooked for a further few minutes until the fish was cooked through but not over done.

Getting ingredients ready for the pasta

To serve I topped the fettuccine with the marlin and tomato, garnished with sliced spring onions and drizzled with a little olive oil. Simple and delicious.

Delicious pasta with marlin, tomato and capers

BBQ Marlin Fillets with Grapefruit, Fennel, Lime and Dill Salad.

Dwayne barbecued the marlin fillets, while I threw together a salad of mixed lettuce leaves, ruby grapefruit, thinly sliced fennel, red onion, cucumber, tomato and spring onions.

For the dressing I used  dill, lime and a little olive oil. Simple, yet really enjoyable.

Fresh fruity salad with BBQ marlin fillet

Mackerel Cutlets with Tomato, Olive and Caper Salsa

Mackerel Cutlets with Tomato, Olive and Caper Salsa

This meal was made with a fresh catch while we were anchored at Hope Island, on the Great Barrier Reef. It was  a few days out of Cairns  and we still had some fresh vegetables from our shopping trip that we needed to use. The green beans were on their last days so, as it often happens on a boat, what we decided to cook for dinner was determined by the veg we had and what needed to be eaten first.

Dwayne caught, cleaned and cut the spanish mackerel into cutlets. He then  barbequed the cutlets while I made a salsa.

Mackerel Cutlets with Tomato, Olive and Caper Salsa made with this fish caught in QLD

For the salsa I diced tomato, kalamata olives, red onion, anchovy, chilli, capers and added a little olive oil.

Mackerel Cutlets with Tomato, Olive and Caper Salsa

The beans, which were begging to be cooked, were blanched in boiling water for a minute or two and set aside. I sautéed a little garlic in butter and tossed the beans and some chopped pistachio nuts through it.

Mackerel Cutlets with Tomato, Olive and Caper Salsa

We enjoyed a delicious meal of BBQ mackerel topped with the salsa and served with the beans on the side. We love mackerel… don’t think we’ll ever get sick of it!

 

Cajun Mackerel with Pineapple, Tomato and Corn Salad

We caught a couple of mackerel just out from Undine Cay. The first, which I used for this recipe, was a spotted mackerel which Dwayne filleted. We arrived at Hope Island in time for lunch so I cooked up a couple of fillets and served the with a salsa style salad. This was simple and very delicious.

We made Cajun Mackerel with Pineapple, Tomato and Corn Salad with the spotted mackerel

To make the salad I mixed diced pineapple, tomato, red onion, red chilli with corn kernels and the juice of one lime.

The makings for a corn salsa

Cajun Mackerel with Pineapple, Tomato and Corn Salad

I coated the mackerel fillets with Cajun spices and fried them in canola oil.

Frying up the Cajun Mackerel

 The Cajun spice and the fruity flavour of the salad were amazing together. Yummo!

Cajun Mackerel with Pineapple, Tomato and Corn Salad

Cajun Mackerel with Pineapple, Tomato and Corn Salad

Pickled Octopus Salad with Lime Aioli

Restocking the boat with fresh fruit and veg is always a challenge. What fruit and veg will stay the freshest the longest?… that sort of thing. While at Mooloolaba we went to the supermarket and, surrounded by fresh fruit and vegetables, I went a little crazy. Forgetting I only have a small fridge on the boat I bought lettuce, tomatoes, cucumbers, red onions, fennel bulbs, chillies, zuchinni, capsicum, carrots, swede, and more. Of course when I got it all back to the boat there was no way I was going to fit it all in my fridge. Some of it was able to go into the bilge with the potatoes and onions, (i.e. swede and carrots), but others such as the lettuce and cucumbers needed to go into the fridge.

Anyway that dilemma led to me deciding to have a salad for lunch. My next dilemma was how to serve a salad to Dwayne for lunch without him thinking I am trying to starve him to death! After a search through the fridge I discovered we still had some pickled octopus left. (The occy we caught in Fame Cove).

Pickled Octopus
Pickled Octopus

So this is what I did…

I made a simple salad of lettuce leaves, sliced cucumber, chopped tomato, sliced red onion, thinly sliced fennel bulb and sliced green chilli. I arranged the salad on a platter and topped it with sliced pickled octopus. I wasn’t sure how to dress this salad. What would go with the pickle flavour of the octopus? I decided to do a simple aioli of whole egg mayo and lime juice. I used bottled lime which I always have on hand on the boat. I mixed quite a lot of lime with the mayo to make a thin dressing, which I drizzled over the salad.

Pickled Octopus Salad with Lime Aioli
Pickled Octopus Salad with Lime Aioli

It worked really well. We thought the flavours complemented each other. Dwayne loved it and because it had something other than just veggies i.e. the occy, he didn’t accuse me of feeding him diet food!