Gourmet Galley

Day 12 at sea and the first Monday Menu without the benefit of a range of fresh ingredients, all fresh meat having been used up in a variety of made-up recipes over the course of both relaxed, convivial and slightly tempered reflective suppers to date and since leaving Las Palmas.

Monday’s menu from now on will be dictated by the ‘what must be eaten sooner rather than later’ and what’s available lurking at the bottom of the only-slightly-chilled-fridge’ or swinging in the hanging vegetable nets.  Butternut squash, onions and garlic is the answer to the latter.

Delicious (by all accounts) Dog-Bowl Dinner – by the light of the silvery moon

Ingredients

Half a tin of coconut milk

125 mls of chicken stock

Grated ginger

3 large tablespoons of unidentified green coriander sauce from Spar in Las Palmas

Tin of olives, garlic cloves and chilli

Tofu marinated in Jago (magic soy-like sauce)

Half a butternut squash – roasted in olive oil with a sprinkling of salt, pepper and smoked paprika

One onion

Two boiled eggs, halved.

Potato – two large, cut into chunks, peel on, boiled

Tin of chick peas 

Noodles

Method

Prepare butternut squash (peel and cut into 1-2cm chunks) and put into the oven to roast for 30 mins (no oven temperature regulation available).

Boil the prepared potatoes – 15 mins

Slow fry onions, sweat for 10mins plus with a little salt.

Add the coconut milk, stock and green coriander sauce with all other ingredients (except the noodles and butternut squash). Bring slowly to simmer and then keep on low heat for a further 8-10 minutes.

Put the noodles on to boil for 4-5 mins.

When all are cooked through serve in a plastic bowl with handle on deck by the light of a silvery moon.

Dessert

Homemade Carrot Cake with frosted icing (courtesy of Betty Crocker and my fabulous mixing).

A tinned pear and pear juice. 

Enjoy…