Tag Archives: no cooking

Drying fish in Minerva Reef

June 2007 and we left New Zealand to head to Fiji. We had waited for 3 weeks for the right weather so we grabbed the first ‘window’ and headed north. Ten days later and we were still 400 miles from Fiji but only 80 miles from Minerva Reef so we headed there to rest up and wait for some decent wind.

Minerva Reef is a magical place. A dormant underwater volcano chain 600 miles north of NZ, 350 miles south of Tonga and Fiji. North Minerva is about five miles across and barely breaks the surface of the water at low tide. There is a small pass in the volcano wall – big enough to sail through. Inside the wall is around 35 feet deep, outside the drop off is over 1,000 feet.

We sailed through the pass and headed to the south of the volcano, anchoring in 25 feet around 200 feet from the southern wall. After 2 days we spotted another sail boat who headed around to the pass and anchored about half a mile away. 10 minutes later we had a call on the radio – did we want some wahoo? The skipper headed over in our inflatable and came back half an hour later with half of a 3 foot wahoo – much too much for us to eat so, without a freezer the only answer was to dry the fish. Recipe to follow.

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Beetroot, lentil and mandarin salad

Kitchen – No cooking

Ingredients

  • 1 tin beetroot
  • 1 tin lentils
  • 1 small tin mandarins
  • Vinegar
  • Salt and pepper

Equipment

  • Mixing bowl
  • Spatula
  • Salad servers

Method

Open and drain the tin of beetroot, cut into halves or quarters if required. Open tin of lentils and rinse and drain thoroughly. Add to beetroot. Open tin of mandarins and drain. Add to mixing bowl. Add in vinegar – if you have flavoured vinegar – raspberry or balsamic vinegars work well in this recipe. Season with salt and pepper.

Serve

Chill and serve as a side dish or lunch. Goes well with feta cheese.

Great to take to a pot luck.

Dipping sauce for seafood

Kitchen – No cooking

Ingredients

  • Horseradish
  • Tomato ketchup

Equipment

  • Bowl
  • Spoon

Method

Mix equal parts of horseradish and tomato ketchup.

Serve

This is a great quick, tasty and easy dip for prawns or other seafood. Serve with slices of lemon on the side of fresh seafood.

Tzatziki – minty yoghurt dip

Kitchen –  No cooking

Ingredients

  • Greek yoghurt
  • Gherkin relish
  • Mint sauce

Equipment

  • Mixing bowl
  • Spoon

Method

Spoon yoghurt into the mixing bowl and add in gherkin relish and mint sauce or jelly to taste. For 2 tablespoons of yoghurt add one teaspoon of each. Mix thoroughly and adjust to taste.

Serve

Serve with other dips and vegetable crudities, crusty bread and crisps or flatbread.

Serve as a side dish to a curry.

Hummus

Kitchen – No cooking

Ingredients

  • 1 tin chick peas
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic

Equipment

  • Handheld blender
  • Tin opener
  • Serving dish
  • Spatula

Method

Remove skin from garlic and chop roughly.

Drain the chick peas but do not rinse.

Place oil, lime and garlic in the blender jug.

Pulse twice to blend oil, lime and garlic.

Gradually add the chick peas and blend.

For a smoother blend add more olive oil.

Serve

Place in a shallow dish and serve with crusty bread, vegetable crudities, crisps and crackers.

To add spice sprinkle lightly with cayenne pepper.