Mouthwatering Boat Recipes (mainly plant based)

[Weyalan]

What is the "one thing"?

[bfloyd4445]

Originally Posted by Weyalan

What is the "one thing"?

LOL...I don't know about you Weyalan but for me it was never money they were after, money would be a close second to what they were after, or maybe third....hummm, fourth. I'm telling you sometimes they would do all sorts of things to get what they wished....chuckle.....was often entertaining and fun just like this thread
Britt

[Weyalan]

Tom Yum Kung (hot sour Thai prawn soup)

Note: This is not a particularly authentic version, having been bastardized to suit my own tastes. But this is also a soup that will allow you to vary the ingredients / proportions quite a bit, depending on your own tastes. It is one of my all time favourites.

Ingredients

1kg whole green prawns
8 red birdseye chillis (more or less according to taste), chopped *
6 cloves garlic, finely chopped *
1" cube galangal, finely chopped *
1/2" cube ginger, finely chopped
1 bunch spring onions, chopped *
2 sticks lemongrass *
6-8 Kafir lime leaves, chopped or torn*
1 bunch cilantro - chop roots and stems for stock, retain leaves for garnish
1 can straw mushrooms, drained, then mushrooms halved
2-3 tablespoons palm sugar
2 limes - juice of
1 tsp shrimp paste
4 tablespoons fish sauce
2 litres of water (or 1 litre water, 1 litre stock)
1 tablespoon vegetable oil

Note: The ingredients marked * are used mostly in the stock, but a small amount of each should be retained for adding into the soup later

Method

Shell and de-vein the prawns, retain the heads, shells and legs for making stock
Heat oil in large pan, add prawn heads, shells and legs , garlic, chillis, lemongrass, galangal, ginger, lime leaves, coriander roots and stems, fry, stirring, for approx 5 minutes until prawn heads turn well pink. Add water (and stock, if used) and bring to boil, simmer gently for about 20-25 minutes. Drain, retaining liquid and discarding everything else.

Note: Ideally, drain through chef's muslin, otherwise, use the finest mesh strainer available and skim oil from surface after cooling for a few minutes.

Bring stock back to almost boiling. Add palm sugar, fish sauce, lime juice and shrimp paste; vary the amount of each according to taste - the flavour should hot, fragrant and sour. Add the prawns, straw mushrooms and the small amounts of chilli, galangal, garlic, lime leaf, lemongrass, simmer very gently until prawns are cooked (3 - 4 minutes). Serve sprinkled with coriander leaves

Note: Can be served "as is" as a starter, or with steamed rice or noodles as a more substantial main course

[bfloyd4445]

Thank you Wayalan. Your recipe sounds wonderful and has given me an idea maybe i will try tomorrow before its off to the the mountain canyons prospecting. I will be using your basic format with other ingredients as some on your list just aren't found here.

Britt

[Sailor g]

Bfloyd-you are right. After hearing the recipe for pancakes with hand picked wild blueberries I will pick Flour over Flowers every time!! Sounds like nirvana

[Sailor g]

Weylayan-The recipe sounds amazing! I will be trying that one!

You are brave-I'm so glad you asked bfloyd what the 'one thing' was!!

[Weyalan]

Originally Posted by Sailor g

Weylayan-The recipe sounds amazing! I will be trying that one!

You are brave-I'm so glad you asked bfloyd what the 'one thing' was!!

Yeah, and he didn't really answer the question, neither

[JPA Cate]

Originally Posted by Weyalan

Yeah, and he didn't really answer the question, neither

Might it not have been that sometimes men are the most remarkable chefs????!!!!

Cheers, mate,

Ann

[Sailor g]

Originally Posted by Weyalan

Yeah, and he didn't really answer the question, neither

We may not want to know the answer. More mysterious that way!

[Sailor g]

Originally Posted by Ann T. Cate

Might it not have been that sometimes men are the most remarkable chefs????!!!!

Cheers, mate,

Ann

Could be but it is more interesting to fill in the blanks.

Men are the most remarkable _____
Different days give different results!

[Seaworthy Lass]

The original recipe for this uses copious amounts of olive oil. Vast quantities in fact.

This came from Wikipedia:
The name supposedly derives from a tale of a Turkish imam (a prayer leader), who swooned with pleasure at the flavour when presented with this dish by his wife. Other other tales suggest that he fainted when hearing the amount of olive oil used in this dish or its cost.
Another version is that an imam married the daughter of an olive oil merchant. Her dowry consisted of twelve jars of the finest olive oil, with which she prepared each evening an eggplant dish with tomatoes and onions. On the thirteenth day, there was no eggplant dish at the table. When told that there was no more olive oil, the imam fainted.

This is frequently made in Greece and often simply known as Imam. The Turkish version usually uses cumin instead of oregano and thyme. It is good hot or cold.

IMAM BAYILDI

5-6 medium eggplant (enough to fill 1 tray when halved)
1 heaped tsp salt

3 onions, finely sliced
2 green peppers (capsicum), halved, cored and finely sliced
6-10 cloves garlic, finely chopped
few tablespoons of extra virgin olive oil

1 stock cube
400 g tin tomatoes
1 tsp sugar
2 tsp oregano
1 tsp thyme
(Turkish version uses 1 tsp ground cumin seeds instead of the oregano and thyme)

2 tomatoes finely sliced and drained on a paper towel
1 extra onion, halved and finely sliced
extra teaspoon of thyme and a generous drizzle of oil

- Cut stalk off eggplant and cut in half
- Score a few times lengthwise and around edges and scoop out flesh so that only a thin shell remains
- Finely chop flesh and sprinkle with salt and put in strainer while preparing the rest, squeezing often (a cup or two of juices will be extracted)
- Sprinkle shells with a little salt and leave upside down on a paper towel to drain until ready to bake
- Sauté garlic until golden, then add onion and then pepper
- Sauté until soft
- Add eggplant flesh, stock cube, tomatoes, sugar and herbs
- Simmer approx 20 minutes
- Fill shells with the mix
- Top with tomato, then onion slices
- Sprinkle with a little thyme
- Drizzle with extra oil
- Bake 1 hour
- Leave at least an hour in the hot oven

Everything should just about caramelise, melt in the mouth and simply slide down your throat :

[Sailor g]

Looks so good! Olive oil is good for your skin. The only thing wrong is that I have none of the produce an am not where I can get them. Oh well, I'm making cabbage & veggie soup.i love it with diced tomatoes & oregano. Healthy too.

[NornaBiron]

Imam is my favourite Greek dish, better the next day!

[s/v Jedi]

I think I have perfected my Stroganoff sauce but don't think it'll do well in a vegan thread

[Weyalan]

Originally Posted by s/v Jedi

I think I have perfected my Stroganoff sauce but don't think it'll do well in a vegan thread

I think the thread has drifted from vegan, to vegetarian, to pretty much anything yummy that you can cook on a boat... I'd post the recipe and Seaworthy Lass can always moderate it out if she wants...