Galley goodness!

Despite the usual limitations of cooking on a boat (small galley, limited refrigeration, restricted access to ingredients, etc), we eat like royalty on S/V Angel Wing (in my humble opinion). I’ve previously mentioned corned beef hash and roo stew, but I’m going to start posting more recipes and creations from our galley.

Our top three most consumed meals would have to be: toasted sandwiches, barbecues, and casseroles or curries we cook in the ‘magic pot’ (a thermal cooker which is like a slow cooker, but doesn’t need the constant heat source). If you can’t put it in a toastie, barbecue it, or slow cook it, it isn’t worth eating, right?

toastie with a view

BBQ brekky with a view
Some other favourites include chicken and chorizo pasta, freshly baked bread, and (my stepdad) Al’s rissoles, spaghetti bolognaise, and chilli jam with jatz and cottage cheese.

And we’ve also done a bit of “hunting and gathering”. We’ve caught a stack of fish (tip: best cooked in panko and bread crumb combo) and a few crabs, and foraged oysters from the beach in Upstart Bay. We’ve bought fresh produce from farmer’s markets, picked herbs from the marina community gardens and been given limes from our friend Gabby in Townsville (which I also consider as “gathering”).

FullSizeRender 2

But the recipes I’m sharing today are: pork and cabbage.

First up, coleslaw. Anita (our buddy from S/V Xamala) gave me half a wombok, and the original plan was to turn it into the crispy noodle wombok salad, but I decided to make coleslaw instead, slightly modifying a recipe I found on the net:

Alpha coleslaw
1/2 wombok or cabbage, shredded
1 red onion, 1 brown onion, halved and finally sliced
2 carrots, grated
Mix in a bowl and add dressing:
2/3 cup of mayo
1 tsp of hot english mustard, 1 tsp of dijon mustard (or any mustard)
juice of half a lime, splash of lemon juice
Mix well and season to taste.


Then for dinner, we had pork chops and saurkraut:

Pork Chops
Cook the pork chops on the BBQ for six minutes on one side, flip over and cook for two minutes on the other side, and then rest for two minutes. 6:2:2 and you can’t go wrong for juicy and tender pork!

Drain and rinse one can of tinned saurkraut, then simmer in (cheap) white wine.


“If more of us valued food and cheer … above hoarded gold, it would be a merrier world!” JRR Tolkien




3 Comments Add yours

  1. It all looks so good..

    Liked by 1 person

  2. Yummo I’m going to add Mustard in future sounds good.

    Liked by 1 person

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