C_H_2015_02_

Februar y 2015 53

James Gyore

James Gyore grew up with an

affinity for water and water

related recreational sports.

He is currently building a

Roberto Barros design, POP 25, in the front

garden when time permits. He

plans to produce a video and print media

serial about the construction of his 7.5

metre yacht. Recently became an

apprentice chef and plans to produce a

regular video and print media cooking series

at sea from the yacht as well as a video and

print media serial of a circumnavigation of

Australia following in the wake of Mathew

Flinders in his 7.5 metre yacht. Has a

passion for fine dining at sea.

Kavarma
Serves 2, 1990kJ, 20g fat per serve.

• 250g chicken thigh


• 1 leek, white part only


• 2 medium potatoes


• 1 50g sachet tomato paste


• 1 cup water


• 6 pickled peppers


• 1tsp thy me


• 2Tbsp sour cream


• parsley to garnish


• salt and pepper to taste
  Cut each thigh portion into bite-
  sized pieces and cut the potatoes to a
  similar size.
  In a pot with lid, seal the chicken and
  add the tomato paste. Cook off the
  tomato paste briefly before adding
  the potatoes, water and thyme.
  Simmer on a low heat with the lid
  on. Additional water may need to be
  added. A thick coating of sauce is
  desired. When potatoes are almost
  cooked, add the leek.
  Just before serving, add the pickled
  peppers.
  Divide Kavarma between two bowls
  and top with sour cream and parsley.

Mocca pasta dessert
Serves 1, 2060kJ, 12g fat per serve.
For the pasta:

• 195g f lour


• 1 egg


• 1tsp Turkish coffee powder


• 2tsp drinking chocolate


• 1tsp caster sugar
  Combine all the ingredients in a
  bowl and kneed until smooth and
  elastic and not sticky. Set aside for 30
  minutes to rest.
  Roll out on the floured surface of your

nav. table to about 2mm thickness and

cut into thin strips with a knife.

Bring a pot of water to a simmer

and then add the pasta. Cook until al

dente. Drain the pasta into a colander

and rinse with cold water to prevent

sticking and clumping.

For the pasta sauce:

• 1Tbsp Turkish coffee powder


• 1Tbsp caster sugar


• 3Tbsp water
  Combine all ingredients and bring to
  a simmer until sugar resolves. Remove
  from heat and add the pasta and stir to
  coat the pasta in the sauce.
  For the cream cheese topping:


• 3Tbsp cream cheese


• 1Tbsp caster sugar


• 1tsp Kahlua
  Combine all the ingredients and whip
  with a spoon.
  To assemble the dish curl the pasta
  into a tidy round and place in the
  centre of a plate. Top with the
  sweetened creamed cheese mixture
  and garnish with some grated
  white chocolate and more drinking
  chocolate.
  That secret ingredient to lift this dish,
  the chocolate and coffee. A pinch of salt.

Ingredient teaspoon tablespoon

Garlic Powder 3.0 12.7

Onion flakes 3.1 8.3

Parsley 0.43 1.7

Sugar 4.3 17.0

Tarragon 0.9 3.0

Thyme 1.1 4.5

ABOVE: Fruits

of the sea,

American style

FAR LEFT: Put

some pork on

your leek.

LEFT: Pasta with

a twist.