Galley Essentials with Amanda


Amanda enjoying family time with her Mum and Dad during an early Family Kiwi Christmas.


For the last few years


we’ve been conducting our sailing expeditions in the South Pacific using Auckland, New Zealand as our base. The South Pacific cyclone season dictates that we arrive in New Zealand by late November. Then starts the whirlwind of visiting family and friends plus preparing Mahina Tiare for four months of dry storage along with making repairs. To ensure that John and I are ready for the January Seattle Boat Show, we generally fly back home to the San Juans by mid- December.


Although I’d rather have a “down


under” Christmas with family, my years of living overseas has always been encouraged and supported by my parents, Robert and Lesley Swan, so much so that any time we get together is always a cause for celebration including an early Christmas mid-December. Coming from a sailing family, our summer Christmas holidays were always spent on the water and so it is that when we arrive in New Zealand, a sailing holiday away with Mum and Dad on their vintage 32’ sloop Reality is a must! The great thing about this is that both Mum and Dad excel in the galley and scrumptious meals are always devoured with gusto during fun days of sailing and exploring. The following recipes are winners


from a past few sailing pre-Christmas escapades.


Pasta with Summer Sauce


1 lb large spiral pasta 2 large avocados - diced 8 ripe tomatoes - diced 1 red onion - finely diced 4 cloves garlic - crushed 16 large basil leaves - chopped 48° NORTH, DECEMBER 2011 PAGE 34


Early Family


Kiwi Christmas by Amanda Swan Neal


1 tablespoon capers ⅓ cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon lime juice 1 teaspoon sugar


several finely chopped anchovies ½ teaspoon minced red chili fresh ground black pepper ¼ cup grated Parmesan ½ cup toasted pine nuts *optional extras: Kalamata olives, diced sun-dried tomatoes, cubed feta cheese, chopped parsley. While pasta is cooking, combine


avocado, tomatoes, onion, garlic, basil and capers. Mix remaining ingredients together and toss through vegetable mix. To serve place hot drained pasta into a shallow dish and toss half the sauce through it, then spoon the rest over the top. Serves 6.


Potato-Spinach Fish After landing a feisty snapper, Mum


and I concocted this tasty all-in-one recipe.


4 fish fillets


1 tablespoon olive oil 2 leeks


4 cloves garlic, sliced 1 cup white wine 3 cups fish stock


4 small potatoes, thinly sliced 4 tomatoes - diced 1 teaspoon paprika 4oz baby spinach Sauté leek in olive oil until soft;


2 minutes. Add wine and cook until reduced by half. Add stock, potato, tomato and paprika, bring to a simmer. Cook until potato is nearly tender, 5 minutes, adding more stock if necessary. Place spinach and fish on top. Cover and cook until potato and fish are cooked; 5 minutes.


Chili-Mint Roast Lamb Rack The lamb and sauce can both be


prepared ahead of time, although add the mint and spring onions to the sauce just before serving. Cut the lamb racks into sections of 2-3 ribs per serve. Although this recipe calls for a roast, Dad also cooks it on the barbeque. 2 lamb racks 10-12 bones, trimmed 2 tablespoons fish sauce 2 cloves garlic - peeled and crushed 2 tablespoons Thai sweet chili sauce 1 tablespoon flavorless oil (e.g. canola) 2 tablespoons chopped mint leaves salt and freshly ground black pepper Combine fish sauce, garlic, Thai


sauce, oil and mint and mix through lamb. Chill for at least 30 minutes or up to 12 hours. Preheat oven 425°F. Season lamb with salt and pepper and place in a shallow roasting dish. Bake 15-20 minutes until done to your liking. Stand lamb for 5 minutes before carving into double cutlets. Serve with the following Chili Mint Sauce. Serves 6-8.


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