Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

Chutneys are easy to make on board and liven up any meal, especially a ploughman's lunch. They generally keep well a year or two.

The colour of this one is super intense and the flavour just lovely:

BEETROOT CHUTNEY

2 kg (about 5 medium) fresh beetroot
3 brown onions, finely chopped
3 apples, peeled, cored, finely chopped
1.5 cups balsamic vinegar
Rind and juice of one orange
2 cups raw sugar
1 tbsp very finely chopped dried rosemary
1 tsp salt

- Pressure cook beetroot, cool, peel and finely chop
- Combine all ingredients, bring to pressure, turn off heat and leave half an hour
- With the lid off, simmer for 10 minutes or so
- While hot, spoon into warm sterilised jars and seal

This has been added to the recipe index in post #1, along with Sailor g's Thai peanut dipping sauce:

[Sailor g]

I have never made a chutney-I love beets so can't wait to try this.

I don't ever think to eat chutney. Does anyone have ideas of what else to eat a chutneys with?

[Seaworthy Lass]

Originally Posted by Sailor g

I have never made a chutney-I love beets so can't wait to try this.

I don't ever think to eat chutney. Does anyone have ideas of what else to eat a chutneys with?

In Australia it is most commonly used in sandwiches (with ham or cheese or tinned salmon or tuna) or on BBQ meat. It is also served with curries or bhajis. On board I have been adding it as topping on falafel or Greek veggie keftedes, usually with yoghurt (an eclectic mix ).

It is a type of relish, but one that contains fruit and spices and often sultanas or raisins along with the vinegar and sugar mix. With the addition of chilies, it can be quite hot.

It is of Indian origin and was embraced by the British and hence also very popular in Australia and New Zealand. I grew up with chutney and love it, although I have never developed a taste for the commercial stuff.

Warm crusty bread, a good cheddar, homemade chutney and icy cold beer make a simple but excellent lunch .

[Sailor g]

Originally Posted by Seaworthy Lass

Warm crusty bread, a good cheddar, homemade chutney and icy cold beer make a simple but excellent lunch .

This sounds absolutely amazing. We eat fig jam with blue cheese so I'm sure I will love this. I have a mango chutney that I bought to add to a dip. It sounded good when I saw it but have never made it. Now I think I will have it with the warm bread, English cheddar and beer 🍺. Here is that recipe.

Mango Coconut Chutney Dip
Mango Chutney (condiment aisle)
Cream Cheese
Curry
Chives
Currants
Golden Raisins (optional)

1. Mix curry with cream cheese.
2. Line bowl with plastic wrap.
3. Put even layer of cream cheese mix in bowl.
4. Layer mango chutney over cream cheese.
5. Then layer chives, currants, golden raisins and coconut.
6. Chill.
7. When cold, unmold & top with coconut.

[NornaBiron]

If we're talking chutney I can definitely endorse SWL's beetroot one, absolutely delicious, her recipe has taken the place of mine.

The easiest mango chutney to go with curries is:

3 slightly under ripe mangoes, peeled, stoned and chopped.
25g salt
450mls vinegar
1/2 tsp chilli powder
225g sultanas
225g brown sugar

Sprinkle salt over mangoes and allow to drain for 2 hours, rinse and drain well.
Place mangoes, 300mls vinegar, sultanas and chilli powder into pressure cooker.
Bring to low pressure and cook for 6 minutes. Allow pressure to drop slowly.
Add remaining vinegar and sugar, stir until dissolved.
Bring to boil and simmer until desired consistency.
Pot in hot, sterilised jars.
Best if kept for a month before eating.

Perfect with Indian curries and strong cheddar!

[Sailor g]

Norna
Your mango chutney sounds delicious! I love curry as well so will have to try the combo. Do you use more firm mango so it stays more chunky or is it ok if they are more soft?

The chutney I bought is very spicy (cloves, etc) and strong. Yours seems much more agreeable to use with many foods. Can't wait to try it.

[Seaworthy Lass]

One word: yum .

I wanted a full orange flavour with these, without an underlying taste of dried fruit, so I used sultanas for the fruit base. As for the apricot ones, I made them slightly sweeter than the first lot of chocolate truffles with the addition of a little honey and I left out the oil as I couldn't really see why it was necessary - binding is not an issue if alcohol is used, as the fruit is sticky.

These are a real winner .

CHOC-ORANGE TRUFFLES

2 cups plump sultanas
1 heaped tblspn honey (or pure maple syrup)
Finely grated rind of 2 oranges
¼ cup Cointreau
1 cup coarsely ground almonds
1 cup desiccated coconut
½ cup good quality unsweetened cocoa

Cocoa for coating (or chopped almonds or desiccated coconut)

- Soak sultanas, honey, orange rind and Cointreau for at least an hour
- Purée thoroughly with a stick mixer (there should be no indication in the texture that these contain fruit and the final mixture should flow a little - add a touch of orange juice or a little more Cointreau if your sultanas are very dry and you find you have a paste)
- Mix all the ingredients together well
- Divide into about 40 small balls and refrigerate, then reroll to get the shape perfect
- Toss in cocoa and refrigerate covered so that you can resist reaching for one each time you open the fridge .

These have been added to the recipe index in post #1:

[NornaBiron]

Originally Posted by Sailor g

Norna
Your mango chutney sounds delicious! I love curry as well so will have to try the combo. Do you use more firm mango so it stays more chunky or is it ok if they are more soft?

The chutney I bought is very spicy (cloves, etc) and strong. Yours seems much more agreeable to use with many foods. Can't wait to try it.

I think the firmer mango means that there's less fluid to evaporate off so cooking is a bit quicker. Beggars can't be choosers though, so I buy whichever mangoes I can get hold of and if it takes a bit more propane to cook, I don't care! We've always had mango chutney with Indian curry so making a big batch in the winter months is a must for us!

By the way, a good website for Indian restaurant style curries is The Curry House I've made loads of the curries and they are ALL good!

[Sailor g]

I can't wait to try this recipe. The mango chutney that I bought is very strong. Since it is my first try-I'm not sure it's the norm. I have uploaded photos of it to see if others think the ingredients seem normal. Maybe the ginger is what is making it so strong-though I love ginger-this combo is weird. 😝

[Seaworthy Lass]

Originally Posted by Sailor g

I can't wait to try this recipe. The mango chutney that I bought is very strong. Since it is my first try-I'm not sure it's the norm. I have uploaded photos of it to see if others think the ingredients seem normal. Maybe the ginger is what is making it so strong-though I love ginger-this combo is weird. 😝

Ingredients seem perfectly normal - fruit with sugar and vinegar and salt, with the only additions chili, ginger and garlic. Sounds like a good mix. I suspect they have thrown in spices they are not telling you about if it tastes strange.

The colour looks decidedly weird though. Mango chutney is mango coloured (darker if brown sugar and brown vinegar are used, but it still wouldn't turn it almost black).

I would toss it and make your own .

These are google images showing the usual colour of mango chutney:

[downunder]

Talking chutney's Mrs Balls chutney from SA is good.

Mrs Ball's Chutney - Home

[NornaBiron]

Originally Posted by downunder

Talking chutney's Mrs Balls chutney from SA is good.

Mrs Ball's Chutney - Home

I thought that was going to be a recipe!

[Seaworthy Lass]

OK, this is not quite vegan, but could be if you committed the sin of leaving off the feta . No vegan contributions are forthcoming from anyone, so salad tonight is being shared.

I don't know what happens worldwide, but this simple dish is mutilated in Australia. Hard little cubes of feta add insult to injury.

In almost every little family run taverna in Greece, they make this superbly. In fact, it is unrecognisable from the Aussie version. The trick is to use unrefrigerated ripe, sweet tomatoes, rich creamy feta and the best quality olives and olive oil you can lay your hands on, and most importantly don't start making it until moments before serving. It does not contain lettuce .

Generally it is served with a generous slab of feta on top.

GREEK SALAD AS MADE IN GREECE

2 tomatoes, cut and let on paper towel to drain while cutting up the rest
1 small cucumber, sliced (peeled and halved first if part of a larger one is used)
1 green capsicum, halved, cored and sliced
1 red onion, cut in thin wedges
Handful olives
Greek feta
Olive oil
Oregano
1 heaped teaspoon capers, rinsed and drained

Optional: pickled caper leaves (signature finish in Tilos)

- Layer the ingredients
- Top with the slab of feta, drizzle with oil and sprinkle with oregano and capers
- Eat immediately .

[Seaworthy Lass]

This is the version from Tilos. Capers and were leaves were picked and preserved by the owner's grandmother. I have found the addition of caper leaves unique to this island and it produces an unusual looking variation:

[NornaBiron]

Originally Posted by Seaworthy Lass

OK, this is not quite vegan, but could be if you committed the sin of leaving off the feta . No vegan contributions are forthcoming from anyone, so salad tonight is being shared.

I don't know what happens worldwide, but this simple dish is mutilated in Australia. Hard little cubes of feta add insult to injury.

In almost every little family run taverna in Greece, they make this superbly. In fact, it is unrecognisable from the Aussie version. The trick is to use unrefrigerated ripe, sweet tomatoes, rich creamy feta and the best quality olives and olive oil you can lay your hands on, and most importantly don't start making it until moments before serving. It does not contain lettuce .

Generally it is served with a generous slab of feta on top.

GREEK SALAD AS MADE IN GREECE

2 tomatoes, cut and let on paper towel to drain while cutting up the rest
1 small cucumber, sliced (peeled and halved first if part of a larger one is used)
1 green capsicum, halved, cored and sliced
1 red onion, cut in thin wedges
Handful olives
Greek feta
Olive oil
Oregano
1 heaped teaspoon capers, rinsed and drained

Optional: pickled caper leaves (signature finish in Tilos)

- Layer the ingredients
- Top with the slab of feta, drizzle with oil and sprinkle with oregano and capers
- Eat immediately .

Must be regional variation - I've never had capers in a Greek salad!

Agree that Greek salad made anywhere but Greece is just WRONG! Feta in the UK is just revolting, a hard salty block that is invariably dry and the wrong flavour completely.