Gourmet Galley
Monday’s menu should have been the first from the galley produced while Walrus ploughed her graceful way through the ocean waves. This excitement is saved for next week…
In its place - the menu that gained the greatest positive feedback, coming at the end of a hard day’s negotiation with customs, thankfully over for now.
Gammon steaks in onion and apple sauce, with potato wedges and broccoli. On Walrus this recipe took somewhere in the region of 1hr 30mins. Time flies in the galley as you root around in the bottom of the top loading fridge for items that have found their way to the far corner and, once all items are retrieved and cooking is underway, juggle pans on the two burners.
The trick is in the length of time taken to soften and caramelise the onions - no cider on board, so made do with an apple, thinly sliced added to the onions towards the end; French Dijon mustard, a sprinkle of smoked paprika.
I confess to using prepared seasoning for the potato wedges, which were otherwise prepared from scratch.
Gammon steaks took an instant to pan fry and were then doused in the onion sauce and put in the small oven (with no temperature control) for a final 10 minutes. Broccoli added colour, texture and the final touches.
Pudding - a crunch corner or rice pud. What’s not to like at the end of the day!
Until next Monday (or thereabouts) menu…