Easy, tasty and healthy lunch for the crew
Last week I had a guest trip where dietary and health reason required lots of creativity. I looked at it as a challenge and a platform to practice my new nutrition skills.
Here’s a dish that is a great starter or cheese course. The Macadamia Truffle Brie has a nice texture and because of the nuts, it works great with the beetroot.
Beetroot is a super healthy vegetable. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of different types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Macadamia Truffle Brie
2 cups Macadamia Nuts, soaked in water overnight
1/2 cup Water
1 Probiotic Capsule (used for home made yogurt)
1/4 teaspoon Salt
1 teaspoon Nutritional Yeast
1/2 teaspoon Lemon Juice
1 tablespoon chopped Black Truffle
Drain nuts and blend with water and probiotic capsule in a high speed blender until smooth. Strain in cheesecloth and place over a colander. Put something heavy on top, like a cereal bowl with pie weight for example. Let ferment at room temperature for 24 hours. Remove from the cheesecloth and blend with salt, yeast and lemon juice. Fold in the chopped truffle. Place in a ring mold and let set in the fridge. Dehydrate at max. 135 degrees Fahrenheit until a rind forms.
1 1/2 cups Cashew Nuts, soaked for 2 hours in water
1 cup Fresh Coconut Meat
1/2 cup Water
1/3 cup Celery Juice (juiced with a vegetable juicer)
Zest of 1 lemon
1/2 teaspoon Salt
Blend all ingredients in a high speed blender until smooth
Trim and slice some roasted beetroot and dress with extra virgin olive oil, sherry vinegar and sea salt. Arrange nicely on a serving plate, sprinkle with chopped chives.
Slice the nut cheese in small portions, pipe the celery yogurt and dress your plate. Garnish with shaved celery stem and young celery leaves.
Ooops, it’s been a while! Both, working on a superyacht and writing a post. After my wedding, timing hasn’t played in my favor. A few opportunities presented themselves, but I wasn’t able to take the job. Relatively new to the freelance game, I was exited when able to accept a month gig on the 213 feet, brand new, sleek Dutch motor yacht Galactica Star.
There I was, taking off to the island, mon! The crew was extremely welcoming, happy a guy arrived to take care of the guests. Daily crew meals where prepared by the sous chef and she was good at it. It gave me enough time to provision, clean and organize the galley to my standard.
We started in Freeport, Grand Bahama for one of our trips. My sea legs were still intact during an overnight crossing to Nassau.
Every time I visit Atlantis and Paradise Island, a man made, high end tourist attraction, I head over to the main island and the local fish market.
There’s nothing better than buying fresh grouper, snapper and parrotfish from the waters around us. For a small fee, I got the fish cleaned and bagged up. Hey, everybody has to make a living, right 🙂
Prepared conch shells are so beautiful in color and shape. The real deal although is the fresh conch meat. It’s rough, ugly and hard to cut. But with a little love, citrus juices, tomato, onions, habañero chilis and other desired ingredients, a delicious ceviche or salad is prepared.
I was lucky to score some local lobster too. The season was almost over and no more lobster was caught. I’m still not a big fan of Caribbean Crayfish. It works lightly poached in a salad, otherwise grilled or baked the flesh gets chewy if overcooked.
Lobster Salad, Avocado, Celery, Capers, Spicy Lemon Dressing
This little visitor made quite a scene. He scared our guest to the bones, but turned out to be a nice guy.
Time flew by and the Easter weekend was very chilled and of course I made some hot cross buns for the crew.
Unfortunately I didn’t bring my nice camera and I have only a few food pictures that came out ok. Here a couple of desserts that went down quite well.
After one month of yacht cheffing it was time to go home again. The permanent chef is returning and I handed over his galley freshly polished and ready for him.
I’m ready for Europe 🙂
Tomorrow at noon I’m presenting a healthy lunch dish at the 2014 Miami Fine Food, Beverage and Chocolate Show in Pinecrest Gardens.
Early this morning I headed to the Coral Gables Farmers Market outside the City Hall to purchase my organic ingredients.
Attached you’ll find the recipe of my dish.
Fennel and Citrus Cured Florida Swordfish, Salad of Radish, Cucumber, Shallots and Dill, Orange Vinaigrette
Recipe By: Remo Maute
Serving Size: 8
1 1/2 pounds Wild Cought Florida Swordfish Steak, skin removed
1 tablespoon Fennel Seeds
1 tablespoon Coriander Seeds
1 tablespoon Black Peppercorns
1 Fennel Stalks and Leaves from
1 Organic Orange Zest of
1 Organic Lemon Zest and Juice of
1/4 cup Light Brown Sugar
1/2 cup Granulated Sugar
3/4 cup Kosher Salt
2 Shallots, peeled
2 tbsp Red Vine Vinegar
1 teaspoon Granulated Sugar
1 teaspoon Sea Salt
Fresh Ground Black Pepper
2 medium Fennel Bulb, washed and trimmed
10 Radishes, washed and trimmed
1 large English Cucumber, washed
2 Oranges, washed
1/2 bunch Dill Sprigs, rinsed and dried on paper towel
1 handful Baby Arugula, rinsed and dried on paper towel
3/4 cup Reserved Orange Juice
2 tablespoons Champagne Vinegar
1 tablespoon Dijon Mustard
4 tablespoons Extra Virgin Olive Oil
to taste Salt and Pepper
In a dry pan toast the fennel seeds, coriander seeds and black peppercorns until fragrant. Let cool slightly and crush with a mortar and pestle. Thinly slice the fennel stalks and mince the fronds. In a medium bowl combine the crushed spices, fennel, orange zest, lemon zest and juice, light brown sugar, sugar and kosher salt.
Take a medium Zip Log bag and sprinkle half of the cure inside the flat bag. Place the swordfish steak on top and cover with remaining cure. Push out as much air as possible and seal the bag. Place in the fridge and let cure for 10-12 hours, flipping the bag once or twice.
Remove the swordfish from the cure and rinse under cold water. Pat dry with paper towel and reserve until use.
Tightly sealed with plastic wrap, the fish lasts up to 2 weeks in the fridge.
Cut the shallots in half lengthwise and remove the 2-3 layers from the core. Cut in small strips and place in a bowl. Pour the vinegar on top and mix together with the sugar, some salt and pepper. Keep in the fridge for about 30 min.
Cut the fennel in half lengthwise. Remove the outside layer if necessary and the core.
With a mandolin slice the fennel lengthwise as thin as possible. Slice the radishes and cucumber in very thin rounds. Place the vegetables in a large bowl with cold water and some ice cubes for about 15 min. This will crisp the vegetables.
Peel the skin off the oranges and cut out the segments, any seeds removed. Juice the remaining flesh into a bowl and reserve.
Drain the shaved vegetables. Mix with the pickled shallots including the orange segments, dill sprigs and baby arugula in a large mixing bowl.
Plastic mandolins from the Asia market are much cheaper and easier to maintain than the classic stainless steel ones.
In a small sauce pan reduce the orange juice to half. Let cool. In a small bowl combine the champagne vinegar, dijon mustard and reduced orange juice. Whisk in olive oil until smooth and season with salt and pepper.
Slice the swordfish sashimi style and arrange on a plate. Garnish with the vegetable salad and drizzle the vinaigrette over and around the salad