Reynolds - 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 hello@thecinnamonpress.com

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 hello@thecinnamon.com.

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 Taf in Sydney, she went off to 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, Whats 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 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 whats 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
• Gas mark 7 = 220C Hot

Basic Essentials: Equipment

• Basic knives for chopping and cutting/slicing bread
• Measuring cups and/or scales/weights
• Measuring spoons
• Measuring jugs
• Small, medium, large mixing bowls (plastic)
• 1 wooden chopping board for bread
• 4 plastic chopping boards one each for vegetables, cooked meats, raw meats, raw seafood
• Box grater and micro-plane
• Vegetable peeler
• Wooden spoon, slotted metal spoon and spatula
• Colander and fine mesh strainer
• Several pairs of tongs
• 3 frying pans at various sizes suitable to your stove-top
• Saucepans (without plastic coverings on handles as they melt easily on the stove top)
• 20/22cm round and 20cm square cake pan, 1 x 6 1 cup capacity cupcake tray
• Baking dish in a suitable size to your oven
• Casserole dish
• Hand held beaters
• Stick blender

Pantry Basics

Spices and dried herbs

• oregano
• mint
• sumac
• ground cinnamon
• ground cumin
• ground sweet and smoked paprika
• all spice/mixed spice
• onion flakes
• mild curry powder

Oils

• vegetable
• olive (extra and regular)
• sesame seed oil

Vinegars

• balsamic
• red wine
• white

Mustards

• dijon
• whole grain

Grains, pulses and wheat products