Denobulan Sausage

I have a sneaking suspicion that Doctor Phlox is somewhat of a gourmet. He certainly appreciates Earth food, including blueberry pancakes, and is always encouraging other crew members to try new exciting dishes. This time we have a delicacy from Denobula, one of Phlox’s favourite foods (ENT: The Seventh).

I’ve modelled this recipe on a generic boudin sausage recipe - a similar recipe used to create the boudin part of Sisko’s pasta boudin. The recipe involves a short smoke of the sausages: this won’t cook them but it does impart a great smoky flavour. I’ll post photos on the Facebook page so you see my setup - I just do a quick smoke in my wok. This recipe is quite involved but I agree with Phlox - the end result is quite delicious! 


Replicate your own
(Makes about 1.5kg / 3 pounds sausages)
(Basic sausage making technique here - note that as you are working with pre-cooked meat there is no need to keep everything super cold)

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Pasta al fiorella

As one of Geordi La Forge’s favourite meals, you would think he’d get the name right. Is it pasta al fiorella, as he ordered at the Deep Space Nine Replimat (TNG: Birthright, Part I), or pasta alla fiorella, the traditional dish? Either way, the Replimat seemed to understand him when he ordered two servings for him and Worf to enjoy. 

Unfortunately for Geordi, the Replimat produced a dish that tasted like liquid polymer - but Worf definitely liked it. I must say, I am getting a little skeptical of the Klingon palate (or maybe it’s just Worf) as he also enjoyed the 'Owon eggs that everyone else found so disgusting. This recipe is very flexible - add more or less of any ingredient in the sauce as you wish. I’ve provided a recipe for homemade pasta below but you can always use store bought too of course. 


Replicate your own
(Serves 2 as a main course)

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Beam me up Biscotti!

I know, I know. “Beam me up Scotty” was never actually said in Star Trek. That’s because Captain Kirk was actually asking for his favourite biscuit - “beam me up (some) biscotti!”. In tribute to James Doohan, whose birthday was earlier this week, I present to you these pistachio and almond biscotti.

 These biscotti use pistachios and almonds, but you could substitute any nuts you like as long as you keep the quantities the same. The key to making biscotti is to bake them twice - essentially once to cook them and a second time to dry them out. This twice-cooked process means that they’ll then keep for a couple of weeks at least. If you’re very lucky they’ll even beam into your kitchen. 

Replicate your own
(Makes 20-25 biscotti)
(Based on the recipe by Blue Apocalypse)

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Ratamba Stew

There is nothing like the smell of a delicious stew floating its way through your living quarters as you prepare it. Or, in the case of this Ratamba Stew, the smell floating down the corridors of Deep Space Nine for everyone to appreciate (DS9: For the Cause). This is another dish lovingly prepared by Benjamin Sisko - this time for Kasidy Yates to enjoy, although it’s fair to say she wasn’t sure about the smell. 

This stew is made by cooking spinach, kale or silverbeet (or any combination thereof) slowly over a low heat with butter and spices added. It is very simple, but so tasty and the texture is great. The curry leaves and ground ginger give it pungency I feel Sisko would approve of! It makes a good side dish or could be used as a main if quantities were increased. If you are only using spinach, you will only need to cook it for about 30 minutes, but if adding some of the tougher leaves such as kale, 1 hour is best. 

Replicate your own
(Serves 2-3 as a side dish)
(Based on a recipe in An Invitation to Indian Cookery, Madhur Jaffrey, Penguin, 1978)

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Bio-enzymatic supplement (rice crackers)

It is understandable that if you visit a new species as part of a cultural exchange, you want to try all of their most delicious culinary offerings. In the case of the Iyaarans, this meant eating so much chocolate that even Counselor Troi could not keep up (TNG: Liaisons). This is doubly understandable when, as in the case of the Iyaarans, your normal daily food is a form of bio-enzymatic supplement.

While nothing can replace chocolate, I do have to say that these bio-enzymatic supplements were actually quite nice! I thought that rice crackers were a good standin for bio-enzymatic supplement as they were relatively plain. You can add whatever spices you wish so feel fee to play around with the flavours. This is not a difficult recipe but you do need to leave enough time, first for the rice to soak and then for the crackers to dry. 


Replicate your own
(Makes 12-16 crackers)

You will need to start a day in advance.

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Veal Marsala field rations

I have to say, if I was stuck with ration packs to survive on, this veal marsala would be a good choice. Comforting, filling and tasty, it is great for keeping your spirits up while in a shuttlecraft expecting to die (ENT: Shuttlepod One). I think it can even help when you’re stuck in a shuttlecraft with someone who constantly gets on your nerves - as Trip Tucker and Malcolm Reed both do to each other. 

I haven’t made veal marsala in years so was pleasantly suprised about how well it held up to my memories. If you can’t find Marsala wine, you could always use sherry or similar instead. Coating the veal pieces in flour is optional but I prefer the texture with the flour so have included it below. I served mine in a ration pack-type container, but I’m sure both Tucker and Reed would prefer theirs on a plate. 

 Replicate your own
(Serves 2-3 people, or up to 4 if served with rice). 

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For Valentine’s Day: Tellurian Mint Truffles

I’m posting this before Valentine’s Day so if you so desire, you can make it for you or your Valentine. However, a word of advice: maybe before handing over the truffles, double check your Valentine has not been taken over by a Pah-wraith (DS9: The Assignment). I will say that Miles O’Brien was on the right path - having especially ordered these truffles as an apology to Keiko after destroying her bonsai plants, but unfortunately for him it went rather wrong. 

The basic recipe for these truffles can be used to make a variety of flavours - just substitute the essence flavouring of your choice. Additionally, instead of dipping them in chocolate, you can roll them in cocoa, icing sugar, coconut or crushed nuts. While these truffles are not difficult to make, you will need to ensure you have set aside enough time to properly chill the chocolate between each step - I made these over about a day and a half. 

Replicate your own
(Makes 16-20 small truffles or 12 large ones)

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Hasperat souffle

Using food to assist breaking people out of prison is not new; after all, the whole ‘bring a visitor a pie/cake with a razor blade inside’ trick goes back to at least the 19th century. However, it takes a special type of thinker (Quark) to acknowledge the possibilities of using a souffle to assist in the prison break-out process (DS9: Sacrifice of Angels). 

This souffle is a variation on the more traditional cheese souffle, using hasperat in the place of the cheese. You’ll need to start a week in advance if you don’t have any hasperat on hand (I probably shouldn’t admit this, but I do often have hasperat in the house!). The hasperat is distributed evenly throughout the souffle and giving a nice flavour. My souffle fell a bit as I was taking photos but if you serve it straight away it will be nice and fluffy. 

Replicate your own
(Makes 1 large souffle or 4-6 small ones)

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An edible tribute to Janice Rand (braided lattice bread)

Yeoman Janice Rand. Maker of coffee and diet salads, artist and efficient worker. And also the person with probably the best hairstyle on the Enterprise. Yeoman Rand’s hair was one of the things that fascinated me when I first watched The Original Series, and I marvelled at how much work it would have been to maintain. Naturally, this meant I had to create an edible version of her braided lattice hair.

This is a standard bread recipe that you then plait or braid. Normally, plaited breads are divided into 6-8 strands and actually plaited together. I took the instructions used to create lattice pie tops and used this to create this lattice bread. The great thing about this bread is that you can tear off individual pieces to eat as small dinner rolls, or cut larger slices and toast them. I’ll post full process photos on the Facebook page so you can see all the steps in weaving the bread together. 

Replicate your own 
(Makes 1 loaf of bread which can be pulled apart into about 20 small rolls)
(Based on Paul Hollywood’s recipe for plaited bread)

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Makara fizz

Going into a holodeck can sometimes be a confusing experience. People dress funny, the scenery is weird, and sometimes they don’t even have your favourite drink on offer. This is the situation Kesha found herself in, when accompanying Jake to the holodeck to visit Nog (DS9: It’s Only a Paper Moon). As we know, the reason the drink wasn’t served was because they were at Vic Fontaine’s, and to the loss of everyone and in particular the local bar scene, the makara fizz was not known in Las Vegas. 

It was definitely a loss, as this cocktail is delicious. It is essentially a gin fizz, but with bay leaf syrup replacing the plain sugar syrup normally used. This is the first time I’ve made bay leaf simple syrup and it was so tasty I’m definitely going to make it again. You can use the same method for making any herbal simple syrup - I think they are great to have around and flavour cocktails. If Vic Fontaine ever had a taste of a makara fizz, I’m sure he’d add it to the menu at his lounge immediately. 

Replicate your own
(Makes 1 cocktail)

45ml / 1.5fl oz (3 parts) Gin
30ml / 1fl oz (2 parts) Fresh lemon juice
20ml / 0.7fl oz (1.5 parts) Bay leaf simple syrup (recipe below)
80ml / 2.7fl oz (5 parts) Soda water

Add the gin, lemon juice and bay leaf simple syrup to a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is cold to the touch. 

Fill a highball glass with icecubes. Strain the mix in the shaker into the glass, and top with soda water. Garnish with a fresh bay leaf. 

To make the bay leaf simple syrup:
6-8 fresh bay leaves (do not used dried)
100g / 3.5oz sugar
100ml / 3.4fl oz water

Put the bay leaves, sugar and water in a saucepan and heat over medium heat, stirring occasionally until the sugar is dissolved. Bring to the boil, then reduce the heat and simmer for 3-4 minutes. 

Remove from the heat and allow to cool, leaving the bay leaves in the syrup until it is completely cooled. 

Store in a sterilised container in the fridge or at room temperature.