Surfers have always had an solid affiliation with good healthy food and a balanced diet.
When I moved out of home at 17, a mate and I got a flat down the road from the Bamboo Flute which was a Hare Krishna restaurant on Point Danger back then and Wednesday nights they would throw on a free feed. It really was great vegetarian food. Later it was taken over by the Wood sisters, and they had the best tucker on the southern end of the Goldy. As I was in the last year of my apprenticeship and saving for my first Indo trip, I got a job dishwashing 4 nights a week which included a free meal. My love of good healthy food was entrenched from that time on. 5 nights out of 6 MP could be found tucking in to his favorite flute dish.
I brought my kids up on good tucker and the old breaky favorite of Avo and poached eggs on wholegrain toast was always a plate licker.......Followed by the lamb roast and veggies on slow cook under the barby hood, which would be ready to serve after the late arvo surf. Not to mention the camp oven or fresh fish feeds in the NW many, many years ago.
As a close second to the veggie garden thread, it would be great to hear and see what delicious healthy recipes and meals hit your table.....
Tonight, I'm knocking up my world famous mackerel patties......
Fresh slab of steamed Mackerel.
Chopped onion, garlic, chilli, chives..
2 fresh eggs
Add and mash complete mix
Hand roll in bread crumbs...and flatten......6 man size patties
Let sit in the fridge for an hour...
Shallow fry in olive oil..
Not bad cold on a Saturday morning either.....
Sounds bloody good Megzee
chinese style steamed fish (chili, garlic, soy, ginger etc) is my go-to for something healthy and satisfying.
Simple recipe, you'll find heaps of versions on the internet...
Add some brown rice and steamed asian veg and you've got a feast.
Another good one is vietnamese-style rice paper rolls.
chicken or firm tofu (or lean beef, or even fish... or roo, anything goes) marinated however you like (lemongrass is good), crunchy veg (carrots, snowpeas, cucumber etc), avo, mango, leafy greens, mint, coriander, vermicelli and/or rice noodles.
Grille the meat, cut the relevant stuff into strips, wet your rice paper, chuck in whatever seems good, wrap it up and throw in your gob. Good stuff. For a good dipping sauce, mix up some hoisin, sriracha, soy, peanut butter, lemon and a touch of brown suger, heat it up on the stove (or even the microwave) and mix it up... taste and adjust.
Beautiful Pops.......just drooled on my lap....
First entry in my Swellnet new Recipe book....
Got Rice paper handy so now I know Saturday night's feed
Yeah, my stomach's rumbling just from typing that.
Word of caution - the rice paper's pretty finicky and tends to split if you leave it too long between wetting it and wrapping it... some brands hold together better than others too (can't remember the name of the one I normally use unfortunately).
I'm in Vietnam at the moment Pops so they have got some pretty good fresh Rice paper at the local market here mate......just no Roo...
I'll bet... guess I'm just telling you what you already know!
Actually Pops, Westerners are a bit more precise with their preparation style....and presentation...
Vietnamese dishes can be a bit.....how you say......same same but different....
Every year on deceased ancestors anniversaries, they have these big family gatherings and the traditional soup is as follows...
Neatly cubed fresh duck liver and kidney..........
Inner core of banana tree trunk, shaved and soaked to create gluttonous textured liquid...
Combined and served in a Luke warm dish watery broth......
Usually served around in the morning with copious amounts of warm beer and a large chunks of ice...
Bet your stomach is not rumbling now mate...
Spuds in coconut oil and whole grain mustard.
Level = piss easy.
Chop spuds and roast in coconut oil and wholegrain mustard.
(Great topic megzee, good one).
Beauty Thanks Patrick...
There's Sunday nights din din......
Deep or shallow fried mate?
So smear the spuds in Coconut oil and mustard and roast em in the oven?
Great topic megzee, I get the feeling it will be a good one like the vegie thread.
Mine's questionable on the "healthy" topic, but was an old favourite on just about every voyage we ever did. My custom was to leave port cooking a traditional lamb roast with all the normal trimmings. Would always get a decent sized leg of lamb or two and the leftovers were used for a curry the following evening.
Lime leaves/lime rind/lime juice
Serve with rice, snow peas, and poppadom's!
Contrary to popular belief, we didn't eat fish that much when we were at sea. After dealing with them all day, generally the last thing you wanted to do was sit down and eat it too! But, we would eat it probably around once a week and couldn't get any fresher!
You need inspiration once in a while from the standard fish dishes and I love curries but can't be assed with making a paste from scratch, but this one was pretty easy and delish!
Fish cut into chunks
Fresh or dried curry leaves
Lime juice and grated rind
megzee, yep, roasted. Turn on oven to 200 or so. Scoop a few heaps of coconut oil into oven dish/tray and place in oven so it melts (if you're up north it will already be in liquid state so just pour it in).
When it's melted add a few scoops of grain mustard, swish it all around, throw in chopped spuds, smear 'em around so plenty of coconut and mustard on each one and roast away. Boil spuds first before chopping if you like, it gives the middles a fluffier texture.
Roast till they're all crispy. That coconut mustard crispy flavour is great.
Ahhhh ....a fellow seaman....
you have thrown the Indian flavors in already....well done, and pretty healthy for those alone....
I'm in the offshore game as well and the best catering crew i have come across are the Indian boys [ followed closely by the Indonesian lads ] who can magically turn mutton into mouth watering lamb...plus some of their side veggie dishes are taste sensations......
Geez, I can see the Coffee Table book "100 great Swellnet Recipes"
Cheers Patrick.....If I wasn't well into concocting my Mackerel patties, that would be tonight's gem....
F21.....are you a professional chef by any chance?
Hahahaa, very far from it megzee. I can butcher (ruin) a meal as good as anyone.
Just a love of good food and learning from good cooks.
Phewwww.....I was almost embarrassed by my original bachelor mash pattie recipe...
Now I can stand tall....in the galley
Nice one too Patrick. I'll definitely try that one. Sometimes I struggle getting crispy soft fluffy roast spuds!
Watched a Teahpoo movie a while ago and the boys were knocking up a traditional dish with tuna and coconut milk etc...
anyone got the recipe...?
Large fresh tuna just landed on my doorstep [ local fisho owed me for a job i did ]
papa used to make it fresh whenI was there with fresh squeezed coconut milk, (he'd sieve the milk from grated coconut meat).
salt and pepper.
Just landed home with a couple of fresh tree plucked coconuts and my wife is expert at the milking/grating caper....Also recall the sieving process....
All other items in hand.......delish.....
let us know how you go.
For sure mate.....Now teaching my wife the fine art....
Here ya go Freeride.....prepped and ready to go.....Thanks for the recipe mate.....the coconut milking is weirdly satisfying...
Plus secret slab piicy in my part of the world, that to my knowledge has not been surfed....
"Large fresh tuna just landed on my doorstep" ..I was gonna say you must live bloody close to the water until you clarified it was for services rendered.
I've never had tuna done that way , out of curiosity , what sort/size did you score megzee .?
Smallish yellow fin Tubey. 10 or 12kg.......But I reckon the best size and filled the freezer.....after filleting and bagging
Knocked up a few choice slices with soy and wasabi for lunch.....Yum tummberty tum
Sorry to the fisho's out there...
when I said "large," I didn't mean 200 kg Japanese market large...
I meant......wife and man Kelvinator fridge "large"
It was This big..........
Haha nice megzee.
I agree on the size thing , I wasn't actually thinking old mate fisho needed a forklift to deliver it though .
Yellow fin is awesome. The colour looks nice. Bon appetit
If there is one parting wisdom I can portray to you and fellow swelltorians......
Try the Freeride/tuna Tahitian recipe.....
Just consumed a kilo of the mix and now ready for a " honey roll over and lettuce on top".........
hahahahah, sounds good.
not my recipe though.
stayed with Papa and Ginette at Teahupoo and it's theirs. I think every Tahitian family would have a slightly different take.
few Hinano tallies, some fresh poisson cru after getting barreled at Chopes is living the good life.
That should be wave of the day
Can you pm me the lat and long :)
Latitude from 9.17682 to 22.82333 and longitude from 103.02301 to 109.32094.
Somewhere in between E-Y-V
Just loading the softboard wax side up on the roof racks now.
In the spirit of celebration........don't forget your boogie board mate.