Sailing Kitchen, The: Food created by a sailing cook to bring the sparkle of the Sea into your life. PDF
Preview Sailing Kitchen, The: Food created by a sailing cook to bring the sparkle of the Sea into your life.
Published by The Cinnamon Press Email [email protected] Web www.thecinnamonpress.com First published as an e-book edition in September 2015 ISBN 978-0-646-94481-4 © 2015 The Cinnamon Press All Rights Reserved. Author Lara Reynolds Designer Melissa Dumas Illustrator Christine Hill Photographer Annasa Verd NOTICE OF RIGHTS No part of this book may be used or reproduced in any manner, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission from the publisher, except in the context of reviews. For more information on getting permission for reprints and excerpts, contact [email protected]. Reasonable attempt has been made to identify owners of copyright. Errors or omissions will be corrected in subsequent editions. NOTICE OF LIABILITY The information in this book is distributed on an “as is” basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor The Cinnamon Press shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book. ABOUT THE COOK Lara Reynolds is an accomplished culinary expert with years of cooking and adventure experience up her sleeve. Making scrap boxes of recipes, food pictures and starting a personal Christmas cake business at 15 years old, it was clear Lara was going to follow the career path of hospitality. Once Lara successfully completed a Chef course at Ultimo Tafé in Sydney, she went off to work for several Australian magazine titles as a recipe work for several Australian magazine titles as a recipe developer/writer/photochef, assist chefs and demonstrators at Sydney Seafood Cooking School as well as catering for private events, helping friends set up restaurants in Spain and hosting underground dinner parties in London and Amsterdam. For the past few years, Lara has taken on the challenge of creating mouth-watering dishes from the galley of a 75foot yacht for many guests and crew members as they sail around the Greek Islands of the Ionian sea. Many tips and tricks were exchanged with local produces and other galley cooks along the way. Particularly about being organised, not to be afraid of canned vegetables, ensuring everything is stored away before sailing and purchase produce only as you need it. Taking all this advice onboard, Lara is able to combine beautiful fresh seasonal produce and long life products when making meals and accompaniments in a galley ’the size of a shoe box’. Lara draws much of her inspiration for cooking from her European grandparents, parents, brother and from her beloved homeland Australia, which she returns to once a year. Also spending part of her life in The Netherlands, Lara is lucky enough to continue having adventures with many of her friends being devoted foodies. Future pop up restaurants and cooks books are on the horizon for Lara Reynolds. Keep an eye out for this fearless cook! SUN, MOUNTAINS AND SEA... Welcome to the stunning turquoise kissed Mediterranean Sea. Whether you love to sail or not, there is something enthralling about hoisting up the sails and following the wind. Feeling the spray of salty sea water brushing against your face, the sound of the sea engulfing the body of the boat and the rush of the wind roaring past your ears...it is usually after this adrenaline rush when one will take off to the bar announcing their proud moment; relishing their experiences out at sea or celebrating the adventure with a scrumptious meal on deck. Cooking on the yacht is anything but smooth sailing however, we all know, the sea creates an appetite. So, I often hear throughout the day, “What’s cooking?” This book is a compilation of various dishes created by myself in my ‘sailing kitchen’ inspired by and for our guests whilst sailing around the Greek Islands. They are quick, simple and feature ingredients you the Greek Islands. They are quick, simple and feature ingredients you can purchase around the Mediterranean. May this book provide you with support in the kitchen and keep your panic stations at bay. Remember to keep it simple and use beautiful fresh herbs to dress up your dishes. Have a basic vision for your menu, but most importantly, take a stroll through the markets and create your menu according to what’s seasonal. I hope you enjoy making and eating each dish as much as we have. Happy Cooking and keep following the sun. GALLEY NOTES ALL MEASUREMENTS ARE IN AUSTRALIAN STANDARD METRIC. 1 Australian metric measuring cup holds 250mLs, tablespoon = tbsp 1 Australian metric tablespoon holds 20mLs teaspoon = tsp 1 Australian metric teaspoon holds 5mLs 1 egg = max. 60g All milk and cream used is full fat UHT All eggs used as free-range All butter used is un-salted unless otherwise specified OVEN TEMPERATURES Gas mark 1 = 140C Cool Gas mark 2 = 150C Cool Gas mark 3 = 170C Very moderate Gas mark 4 = 180C Moderate Gas mark 5 = 190C Moderate Gas mark 6 = 200C Moderately hot
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