Meat and Fish Boat Recipes

Serves: 6
Preparation and cooking time: 35 minutes

Ingredients:

6 chicken quarters
Juice and rind of 1/2 lemon
1 green pepper
2 onions
2 teaspoons minced garlic
4 tablespoons oil
4 fl. oz / 115ml coconut milk
1 teaspoon curry powder
Seasoning to taste

1. Wipe chicken. Squeeze lemon and peel off rind thinly. Sprinkle chicken with lemon juice, curry powder, garlic and seasoning.

2. Peel and slice onions, dessed and slice pepper thinly.

3. Heat oil in deep pan and lay in the marinaded chicken. Fry 10 minutes, turning, till brown.

4. Add onions and fry 3 minutes. Add pepper and lemon rind, cover and cook slowly until vegetables are soft.

5. Add coconut milk. Cover again and cook until chicken is tender. Check seasoning.

Serve with rice, and peas if desired.

Serves: 4
Preparation and cooking time: 15 minutes

Ingredients:

Filling

1/2 tablespoon butter or margarine
1/2 teaspoon curry powder
1 1/2 tablespoons flour
1 1/2 fl. oz / 40ml juice from prawns (make up with water)
5 fl. oz / 145ml cream
1 lb / 450g peeled prawns
1 small tin asparagus
Seasoning to taste

1. Melt butter with curry powder in pan. Stir in flour, add liquid with extra water if required.

2. Reserve 4 asparagus spears for decoration, cut rest into three.

3. Reserve some prawns, add rest to sauce with asparagus. Add cream and heat through well.

Season to taste.

Omelette

6-8 eggs
6-8 tablespoons water
1/2 teaspoons water
1 tablespoon butter

1. Lightly beat eggs and water with the salt.

2. Melt butter in frying pan, pour in the egg mixture.

3. Cook over moderate heat until omelette starts to stiffen.

4. Spead hot filling on half the omelette. Flip over other half. Slide onto plate. Cut into four.

Garnish with prawns and asparagus and serve with lemon wedges and rolls or crispbreads. The omelette mixture may be divided and four separate omelettes made if required.

Extracts from “BOAT CUISINE”
Author: June Raper. Copyright: Fernhurst Books. Publisher: Fernhurst Books. ISBN 1-898660-02-6