fresh cilantro - for garnish Cut chicken into

pieces and combine with remaining ingredients. Refrigerate 6 hours, turning occasionally. Drain chicken, reserving liquid, place pieces in a baking pan. Bake at 400°F for 25 minutes. Pour reserved liquid over chicken and bake, basting occasionally for 25 minutes. Serve garnished with oranges and cilantro. Serves 5.

1 lb sweet potatoes ½ lb potatoes 1 egg - beaten 1 cup crabmeat

½ teaspoon smoked paprika 3 tablespoons flour oil for sautéing salt and pepper Peel potatoes and cook until soft,

about 10 minutes. Drain and mash. Add egg, crab, paprika, flour, season with salt and pepper. Shape into cakes with about 2 tablespoons of mixture in each. Chill in the refrigerator for 1 hour. Heat oil in frying and sauté cakes 4 minutes each side, drain cakes on a paper towel. Keep warm until serving. Serve sprinkled with cilantro and a dab of cucumber relish. Serves 4.

Cucumber Relish

½ cucumber

1 teaspoon white malt vinegar 1 teaspoon sugar Grate cucumber and place in a

cheese cloth. Gently squeeze out excess juices. Mix in remaining ingredients and serve immediately.

Dodgers • Biminis • Full Enclosures

University Swaging Division

Portland, OR

Telephone: (503) 283-3670

haydenislandcanvas@yahoo.com

Come see us at our new location!

• Insulators • Lifelines and Lifeline Swaging Hardware • Sta-Lok and Norseman Wire Rope Terminals •Architectural and Industrial Cable Assemblies

6525 240th St. SE, Building A, Woodinville, WA 98072

425.318.4483 fax 425.318.4499 Marine@universityswaging.com

48° NORTH, JUNE 2010 PAGE 43

2 tablespoons dried tamarind pulp

2 teaspoons caster sugar 1 tablespoon white wine vinegar

1 tablespoon chopped coriander Sauté onion and garlic

Sweet Potato Crab Cakes

Nearly the entire island attended Joshua’s birthday party.

Crisp Coconut Fish

4 white fish fillets

1 lemon grass stalk - finely chopped 2 garlic cloves - crushed 6 tablespoons fresh grated coconut or ½ cup desiccated coconut 2 green chilies - deseeded and finely chopped

handful coriander leaves lime wedges fresh cilantro - for garnish Combine lemon grass, garlic,

coconut and chilies. Smear mixture over each fillet and refrigerate 2 hours. Grill fish until cooked and golden. Serve on steamed rice with the following sambal, lime wedges fresh cilantro for garnish. Serves 4.

Coconut Tamarind Sambal

A sambal is Indonesian for

Malaysian chili based sauce used as a condiment.

1 onion - finely diced 1 garlic clove - crushed 1 tablespoon vegetable oil 2 tablespoons fresh grated coconut 1 red chili - deseeded and finely chopped ⅔ cup boiling water

in oil until wilted. Add coconut and chili and cook 3 minutes. Pour water over tamarind pulp and leave to stand 10 minutes to dissolve. Strain juice from tamarind pulp, mashing

as much of the pulp with the sugar and simmer gently for 5 minutes. Add vinegar, remove from heat and when cooled stir. in coriander.

Baked Banana Custard

4 large eggs 1 cup brown sugar 1½ cups coconut milk 2 teaspoons vanilla extract dash of nutmeg pinch of salt

3 bananas - sliced Heat oven to 350°F. In a large bowl

beat eggs until light colored. Gradually beat in sugar and coconut milk, a little at a time. Whisk in vanilla, nutmeg, and salt. Fold in bananas then pour custard in to a well-buttered soufflé dish. Place dish in a pan with enough water to come 2 inches up the sides. Bake 45 minutes or until a tester comes out clean. Cool and refrigerate until ready to serve. Serves 6

This month Amanda weaves her way

through the isles of Tahiti before sailing to “Mahina Tiare’s” home port of Rarotonga. To see if poisson cru is on the menu sail to www.mahina.com Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98