This page is to share or exchange ideas gleaned from place to place ...

TIPS Onboard Iritis

 

BIG CATCHES

When our catches are too important to fit in our fridge, onboard Iritis our option is to make preserves. Probably a long process but less smelling than dried fish!! just an opinion!!

BOTTLE OF WINE

For those unable to travel without that precious beverage and not standing the idea of breaking one! Do as our spanish friends who bought quite a number of pair of tennis socks to wrap their bottles in! once done your bottle is safe until you remember where you store it!!

 

RECEIPES

Conches!

Everyone agree to say that lambi is not recognized as the most tender meat ! but everyone agree to say it is also delicious! In the Bahamas they oftem serve it as a very tasty salad and conche has to undergo a special treatment to become tender!, it is also a good cream chowder.

 

Conch salad

-6 pax-

• 3 Conchs cut into small cubes
• 1/2 cup finely diced sweet pepper
• 1/2 cup finely diced cucumber
• 2 limes juice
• 1 sour orange juice
• 1 red hot pepper
• 1/2 cup finely diced celery
• 1/2 cup finely diced onion
• 2 fresh tomatoes chopped
• salt

Once you've done all that, mix all the ingredients together and allow to marinate an hour in the fridge before serving.

 

Conch cooked in white wine

• Diced the conch meat
• fry some diced onions in olive oil
• add your conch meatto the fried onions
• cover the conch meat with white wine
• add seasonning - salt and pepper - herbs as much as you like!
• and cook more than an hour!! it is conch meat don't forget and the longer you cook it the better it is!

you can also add sour cream in the sauce before serving (if you find some around...), and to thickened the sauce add a spoon of corn starch or flour.

 

Conches coco - curry

It is one of the many variant of conches, as often in the caribbean you are pleased to find a conch when there is nothing else to eat! In the Bahamas they call it the chicken of the sea!

You just cook the same way as above but instead of wine just add coconut milk and curry or colombo and hot pepper! super delicious!

 

Pan Fried Grouper Fingers

• a nice grouper
• floor
• a can of beer
• salt and pepper

1. Marinate grouper pieces in beer for one hour.
2. Dry fish well, pressing between absorbent paper.
3. Roll in seasoned flour and shake off excess flour.
4. Fry in hot oil to a depth of 1/8 inch.
5. Fry quickly, turning once.
6. Allow approximately ten minutes cooking time depending on thickness of the slices.
7. Drain on absorbent paper.
8. Serve with tartar sauce, spicy tomato sauce or lemon slices.

this can also be done with any kind of fish with firm meat as the hog fish!

 

Iritis Ti-punch

• 1/2 lime juice per glass
• 1/3 rum , or more it depends on you!
• 1 tea spoon of brown sugar, more or less it also depends on you!
• ice if your fridge managed to make some!
• and enjoy it!

with lime it is delicious but with the yellow lemon it is beurkkkk!!!!

 

PLANTAIN or PLATANOS

Plantain banana is an excellent vegetable, cheap and easy to find in almost every island of the caribbean. Offering as much as recipe as you have islands!! ..

Riped they are also very good and eventhough the skin is black they are not to be thrown away... No way, bake a cake!!!

 

Platanos chips

Delicious and tastier than potato chips!!

Delicious to eat with a ti punch , you can serve with a spicy sauce

 

LOS TOSTONES

Again a bad smell to be in your boat with frying oil!

serve as a side dish, almost taste as potatoes!

 

 

Platanos cake

• 3 big riped to very riped platanos
• 50g brown sugar
• 130 g floiur
• 1 full spoon of baking soda
• 80 margarine
• 2 eggs
• rhum and vanilla
• mash the riped platanos with the sugar
• add the eggs, melted margarine and baking soda until you get a smooth mixture
• add a little rhum and vanilla.
• pour the mixture into a baking pan
• cook in the oven for half an hour

 

 

Green Papaya

you already knew the grated carots but there is the grated papay! An easy starter dish and delicious too, if of course you manage to find the papaya!

• grate a green papaya into a dish
• sprinkle with lime juice
• add fresh ginger, salt, pepper and serve fresh if you can!

 

Yoghurt on board

dairy is what we miss the most while sailing!! so until now we managed to do our own yoghurt.

• one liter milk half skimmed ( we use dehydrated milk )
• 1 plain yoghurt (from your last time or a brand new one from the shop! )
• pour the milk into a saucepan and bring to hot not boil (you need to be able to put your finger in it without burning yourself) !
• add your yoghurt in and mix until you manage to break every pieces, use a hand wisht )
• then pour into your containers
• place the containers into your pressure cooker and just close it (it is just use to keep at good temperature)
• After 4 hours you can remove your containers from the pressure cooker and store them in your fridge
• a little more patience and then you can enjoy a yoghurt!!
  

LE PAIN DU BORD

• 300 gr of flour
• 1 table spoon of dehydrated yeast
• 1 cup water and a little of sea water (or salt when not at sea)
• mix yeast and flour
• add water and sea water
• mix in a big dish and then knead the dough until it doesn't stick
• let it raise up to 3 hours
• then knead it again and add flour
• put your bread to raise again for 3 hours into a baking loaf shape mould
• put it in oven for half an hour or more until it is golden and smells nice!

Discover the amazing destiny of an american chicken!