Captain Frank’s dessert pick for Christmas is a playful cheesecake that will go down a treat with both adults and kids – he’s never the one to make it… but he sure does love to eat it!
PEANUT BUTTER & POPCORN CHEESECAKE
“Include peanut butter and you have a winner dish!” – Captain Frank
Serves: 12 Prep: 45 mins Cooking Time: 10 mins
1¼ cups chocolate biscuit crumbs
80g butter melted
500g cream cheese, softened
2/3 cup caster sugar
1 tsp vanilla essence
3 tsp gelatine dissolved in ¼ cup boiling water
¾ cup peanut butter
1 cup thickened cream, softly whipped
1 cup sugar
1 cup thickened cream, extra
¼ cup popping corn, popped as per packet instructions
Combine biscuit crumbs and butter then press into the base of a greased and lined 22cm round springform pan. Chill.
Beat the cream cheese, caster sugar and vanilla with an electric mixer until smooth. Stir in gelatine and peanut butter, then fold through cream. Pour mixture over prepared base. Chill for 3 hours or until set.
Heat sugar in a saucepan over a medium-high heat, without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally, for 2-3 minutes or until golden. Remove from heat and carefully add extra cream. Stir until smooth. Allow to cool.
Top cheesecake with popcorn and drizzle over sauce. Serve immediately.
SHARE YOUR DESSERT FAVOURITE
Do you have a dessert idea that you would love to share? We would love to see it as Captain Frank and the team enjoy tasty food both on land and on water. Share your dessert selections on Instagram – #seasydneyharbour #onaboat #christmas #dessert #yesimadeit
Summer celebrations on a boat are perfect for any occasion. And you can’t have a celebration without enjoying some amazing food!
For a more relaxed feel enjoy some nibbles to start, a great Aussie BBQ and of course, you can’t have a BBQ without some side salads! We’ve provided two refreshing options for Summer salads that are tasty, filling, loved by Captain Frank, and best of all appropriate for being on a boat.
HALOUMI & SPICED LENTIL VEGGIE SALAD
This salad is great for Summer lunches or dinners. Serve with freshly BBQ’d haloumi slices, for a mouth-watering side that will steal the show.
Serves: 4 Prep: 10 mins Cooking Time: 5 mins
2 tsp ground cumin
2 tsp ground coriander
1 red onion, finely chopped
2 x 400g cans brown lentils, rinsed, drained
2 cucumbers, chopped
350g medley tomatoes, halved
50g baby rocket leaves
1 cup flat-leaf parsley leaves
1 lemon, zested, juiced
2 tbs olive oil
180g haloumi, cut into 1-cm thick slices
Heat a small frying pan over high heat. Add the cumin and coriander, and cook for 1 min or until toasted. Combine the spice mixture, onion, lentils cucumber, tomato, rocket and parsley in a large bowl. Drizzle with lemon juice and half the oil. Toss to combine. Season with salt and pepper.
Heat the remaining oil in a medium frying pan over high heat. Add the haloumi and cook for 2 mins each side or until golden.
Divide the lentil salad among serving plates. Top with haloumi and sprinkle with lemon zest to serve.
Recipe by Curtis Stone
PRAWN, MANGO & AVOCADO SALAD
For a refreshing and easy to prep salad, look no further then this colourful dish. Add warmth by grilling the prawns on the BBQ, or serve fresh. Perfect for any outdoor meal!
Serves: 4 Prep: 25 mins Cooking Time: 5 mins (optional)
400g cooked tiger prawns
2 mangos, cut into 2cm cubes
2 avocados, cut into 2cm cubes
2 limes, plus lime wedges to serve
1/3 cup finely chopped coriander leaves
1 long red chilli, seed removed, finely chopped
1 tbs honey
1 tbs extra virgin olive oil
1 iceberg lettuce, leaves separated
Peel, devein and roughly chop half the prawns. Place in a bowl with mango and avocado.
Grate the zest of half a lime, then juice both limes. Place the lime zest and juice in a small bowl with the coriander, chilli, honey and oil. Whisk to combine and season well. Pour over prawn mixture and toss to combine.
Add lettuce leaves to salad mixture and serve with the remaining prawns and lime.
Recipe is a moderation from www.taste.com.au
IT’S SUMMER TIME!
Enjoy these salads with a great Aussie BBQ on a boat cruising Sydney Harbour and take in the views of one of the world’s most beautiful harbours. Once on board the crew will find a nice calm destination to anchor the vessel and cook the BBQ for you and your guests, so you can relax and enjoy your company and the amazing scenery.
With winter upon us, here are Captain Frank’s favourite winter warming recipes – hearty soups that are simple to make and will leave you wanting more.
PUMPKIN AND CHORIZO SOUP
“You just can’t have pumpkin soup without the addition of chorizo!! And lots of it!!” – Captain Frank
Serves: 4 Prep: 20 mins Cooking Time: 40 mins
1 tbsp olive oil
2 chorizos, finely diced
2 small brown onions, coarsely diced
900g Kent pumpkin, skin removed, seeded, cut into 2.5cm chunks
1 medium carrot, peeled, coarsely diced
3 gloves garlic, chopped
1 dried bay leaf
¾ tsp smoked paprika
¾ tsp ground cumin seeds
1 tbsp red wine vinegar
6 cups water
¼ cup thickened cream
2 tbsp pepitas (pumpkin seeds), toasted
Heat a large saucepan over medium-high heat. Add the olive oil and chorizo and cook, stirring for 2-3 minutes or until crisp on the outside. Transfer the chorizo on a plate and set aside.
Add the onions then pumpkin and carrot to the same pan and cook, stirring often, for 5 minutes or until the onions and pumpkin begin to soften. Add the garlic, bay leaf, smoked paprika and cumin and cook, stirring for 5 minutes, or until the pumpkin begins to caramelise.
Add the vinegar and cover with the water. Bring to boil, then reduce the heat to medium-low, and simmer uncovered for 20-25 minutes, or until the pumpkin is tender. Add the cream and bring back to a simmer. Remove from the heat and allow to cool. Discard the bay leaf.
Working in batches, blend the soup in a blender until smooth. Pour batches back into the saucepan to reheat. Season with salt and freshly cracked black pepper.
Ladle into four bowls. Top with cooked chorizo and pepitas.
Optional: Drizzle with extra virgin oil and serve with bread.
Alteration on recipe by Curtis Stone
PEA AND BROCCOLI SOUP WITH CHEESY CROUTONS
“This is a great vegetarian option and the cheesy croutons are the perfect addition to the dish.” – Captain Frank
Serves: 4 Prep: 15 mins Cooking Time: 20 mins
1 tbs olive oil
1 brown onion, finely chopped
1 leek, coarsely chopped
1 potato, peeled, finely chopped
2 garlic cloves, crushed
4 cups (1L) chicken or vegetable stock
1 small head broccoli, coarsely chopped
2 cups (240g) frozen peas
4 thick slices bread
2 slices tasty cheddar
Coarsely chopped chives
Heat the oil in a large saucepan over medium heat. Add the onion, leek, potato and garlic. Cook, stirring for 5 minutes or until the onion softens. Add the stock and bring to boil. Add the broccoli and peas. Reduce heat to medium and cook for 10 minutes or until broccoli is very tender.
Transfer the broccoli mixture to the jug of a blender and blend until smooth. Return to the saucepan over low heat and heat through.
Preheat a sandwich press or large frying pan over high heat. Spread the butter evenly over 1 side of each bread slice. Sandwich the cheddar, butter side out, between bread slices. Cook in sandwich press for 2 minutes or in frying pan for 2 minutes each side, or until cheddar melts and the bread is golden brown. Cut into 2cm wide croutons.
Divide the soup among serving bowls. Top with the croutons and sprinkle with chives to serve.
Recipe by Curtis Stone
SHARE A MEAL
While sharing these tasty soups with friends and family over a chattering dinner, why not start planning your next celebration and consider an exclusive cruise on Sydney Harbour aboard a beautiful spacious catamaran.