Paps of Jura Dahl

Our thanks to Rob Parsons (Cap'n of the good ship Shanti and Brimble's First Mate) for this recipe that was dished up during the Scottish Islands Race. Chirpy Chick describes it as 'hot and spicy ... just like Rob' .

We have given this excellent recipe a difficulty rating of 'easy', however, if you decide to combine with a back-to-back 60 mile run , 12000 ft climb and 160 mile sail then we suggest you increase difficulty rating to 'medium'.

A partially consumed bowl of PJ Dahl

The Paps of Jura .. named after Rob's Dahl

Ingredients

Serves 4
      ·         1 tablespoon olive or coconut oil

·         1 onion

·         2 garlic cloves, minced

·         1 inch (2.5 cm) fresh ginger, peeled and minced

·         1 serrano chili pepper (or similar), seeded and minced

·         1 teaspoon ground cumin

·         1 teaspoon garam masala

·         ¼ teaspoon coriander

·         1 x 15oz (400g) can chopped tomatoes

·         1 x 15oz (400g) can coconut milk

·         1 cup red lentils

·         5oz (140g) baby spinach leaves

Instructions

In a large stock pot or saucepan, heat the oil.  Sauté the onion over medium heat until soft (5 min).

Add the garlic, ginger. Serrano, cumin, garam masala and coriander.  Cook until very fragrant (2 min).  Add tomatoes, scraping any brown bits that may have collected in bottom of the pan.  Cook, stirring occasionally, until the liquid has reduced and the tomatoes softened (5 min).

Pate de Fois Gras (de bateau)

 

Our thanks to Paul Elliot for this clever recipe that builds on the subtleties of French cuisine whilst reflecting the more feral instincts of a half starved transatlantic yachtsman.

We have given this excellent recipe a difficulty rating of 'very high' due to the challenge of securing the ingredients



An Albatross

Serves 1

Ingredients

1 Albatross
Salad for garnish
Aquavit
Goose barnacles
Hard antifoul

Method

Catch the Albatross (bread and catapult method)
Tear guts out and discard remainder
Try to identify liver
Cook liver (optional)
Mash
Serve on toast, or something ..

Additional Information

Serve with a salad garnish, a tumbler of aquavit and some raw goose barnacles plucked fresh from the boot-top having been raised and fed on any highly toxic antifoul.

Repeat above 1 - 3 times per crew member for a decent meal

Fish Finger Wraps a la Ocean Trust

Our thanks to Alex who put this exciting recipe forward. It draws upon his experience cooking for young people on board a sail training ship and serves 18.

We have given this a difficulty rating of 'high' due to the significant number of people you need to cook for. We would encourage a practice-go with say 9 people. To do this simply half the ingredients (cooking times remain unchanged).



Fish Fingers

Ingredients

90 fish fingers
36 Wraps
1Kg Cheddar Cheese
Salad for garnish
Sauces (various)

Method

Arrange 90 fish fingers in as many trays as your oven can take. The trick here is to lie them all on their sides to save space and NEVER stack them on top of each other as this will weld them together, destroying the beautiful equation that is 3 convenient boxes of 30 fish fingers = 90, divided by 18 (number of crew) equals EXACTLY five.

Whilst these are cooking:

Delegate the crew member with the cleanest hands to grate 1kg of Cheddar Cheese

Make two large bowls of salad (careful with the knives and it's the GREEN chopping boards...)

Find your wraps. Plain White is always the safest option, and 2 per person.

Select sauces. This is crucial; failure to have the correct sauce for the correct crew member will cause a reaction ranging between disappointment and downright outrage. Don't even consider NOT having all of the following: Ketchup, Brown, Sweet Chilli, BBQ, Burger, Hot, Mayo, Tartare, Mustard and Mango Chutney.

Serve! However you decide to do this it will be chaos as there is just never enough room at the table.

Additional Information

Monitor fish finger consumption like a hawk. An interesting divide will emerge between people who like to have 1 wrap REALLY full and those who like two medium full ones. Make of this what you will.

The aim of sail training is effectively to stave off mutiny one meal at a time so go for Bird's Eye fish fingers, Cathedral City cheese, HEINZ ketchup and so on and all will be well!

                     

 

Spanish Tortilla (Brimble Style)

 

This is a classic one-pan Brimble Recipe that requires minimal washing up because you just keep adding ingredients to the same pan until you lose the will to live or fall over drunk.

Don't be thrown by the amount because one boatie pan will feed four people.

We have classified this recipe as 'easy' because it is.

Ingredients:

One bottle of Rioja (pronounced reeokka) for drinking whilst cooking and one bottle of Rioja for eating with the tortilla.

Spanish Tortilla (Brimble style)

3 or 4 potatoes
1 large onion
2 cloves of garlic
3 tomatoes
lump of mozarella or any cheese that's available
Some Chorizo (pronounced toreezo)
8 eggs
Sprinkle of Italian herbs or Spanish herbs, well any herbs really. Actually herbs are optional

Method:

This recipe is best made after drinking at least a couple of beers and half a bottle of Rioja

Fry the onions and garlic in a dash of olive oil. Thinly slice the potatoes and when the onions are half cooked throw in the potatoes. Keep frying until the potatoes are cooked. Whisk up the eggs, add some Italian seasoning and salt and pepper. Add the egg mixture to the pan and carry on frying on low heat until the eggs are cooked - takes quite a long time but providing low heat it doesn't seem to burn. Before the egg mix at the top has cooked slice tomatoes and cheese and lay on top. Carry on cooking for another 5 minutes or so and then finish off under the grill until the top is golden brown and the tomatoes are piping hot. Yummy.

Other Information:

Whilst you're cooking this meal the combined effects of a snifter of drink and the lovely aromas of garlic, olive oil, potatoes and onions are likely to get  the old saliva glands working overtime.  So avoid leaning over the boatie pan and looking down or run the risk of dribbling in the food. Not a big problem unless spotted by crew members. If this happens and you have not been seen do not mention to crew.