The more I write these recipes, the more I see in common with our busy shore-based lives and what we eat on the yacht. As Lucas is either at concerts or on-air, and half my working hours are spent driving, there are a few things that direct the way we organise food:
- Ideally eaten in one hand
- Enjoyed cold, or re-heated
- Freeze well
- Use up leftovers – no wasted food!
This recipe covers all of these. Eaten cold if you are in a hurry or delicious heated up in the oven (about 25 mins). They can be passed along the rail to the crew, and eaten quickly between sail changes. One is probably not enough for a meal, but you can cater to various levels of hunger. You could serve them at a cocktail function. And once you have the base, you can put basically anything that is leftover in the fridge in them.
I always have some in the freezer, and I can pull them out for work lunches or Saturday races.
Makes 12 muffin sized quiches.
You will need:
- A twelve muffin pan – we use a silicon one as it doesn’t rust on the boat (but be careful they can be very flexible which is tricky when hot)
- 2 sheets of frozen store bought puff pastry
- 300 ml cream
- 1/4 cup milk
- 3 eggs
- Spray olive oil or alternate to grease the pan
- Grated Parmesan to top (optional)
- Whatever filling you like (refer below)
Pre-heat oven to 180 degree (Fan), or hottest setting in the yacht. Grease/oil the muffin pan. Using a cutter or a bowl of the correct size, cut out the partially defrosted pastry and pop in the pan. Don’t waste the edges, you can cut two semi-circles and slightly overlap them.
Whisk together the eggs, milk and cream in a jug (note if you would like a less rich mixture, use more milk and less cream). Season to taste. Pour into the cases up to two-thirds of the way up
Add in fillings. Add to the top grated parmesan, coarsely cracked pepper, or herbs if you wish. Bake in the oven for approximately 25 minutes or until the top is golden and the mixture is set.
As noted above, this is a favourite “Sunday night” activity where I make the lunches for the week and use up all the leftovers from the previous week. You can use pretty much anything, but here are some suggestions:
- Smoked salmon and cheese (goats cheese or fetta), with herbs (say dill)
- Crab and lightly fried fennel cubes, garnished with the fennel fronds
- Blister cherry tomatoes in a hot pan, and add with pancetta and rosemary or basil
- Chorizo goes with everything
- Roasted vegetables, such as sweet potato, pumpkin, and zucchini
- Ham and parsley
- Chicken and tarragon or sage
If you buy sliced smoked salmon at the big box supermarkets, you will pay $60-$80 per kilo. Next to them you will find smoked salmon pieces, already cut up for you, at $27 per kilo. They’re basically off-cuts of the sliced packets.
For the uninitiated, “Rail meat” is the affectionate term for the crew sitting up on the side of the yacht trying to stop it healing; and hence go faster. Wet, cold and usually boring, I try to keep mine happy with warm food if the weather permits. Railmeat food I define as something that you can pass down the rail, with a serviette. I make the quiches at home and they are delicious either warm or cold. But if you can stick them in the oven in the middle of a cold night race, you will be popular.