Food Replicator

Algae Puffs

Fri, 24 May 2013 10:02:08 +1000

When entertaining a diplomat from the Delta Quadrant, it’s important to have their local dishes on hand. Luckily, Neelix never disappoints, and in this case manages to churn out some algae puffs for the visiting Enaran diplomat (Voyager: Remember).

Before you are too horrified by the notion of algae puffs, let me remind you that seaweed is a form of algae, and definitely works well in this recipe. The ‘puffs’ are choux pastry with the seaweed mixed in. While they don’t puff quite as much as they would without the seaweed, they still make a delicious and airy snack - perfect for any passing diplomat!

Replicate your own
(Makes 18-24 individual puffs)
(Based on the cheese puff recipe at Simply Recipes)

4 ounces / 1 stick / 115g butter
1 cup water
1 cup plain flour
4 eggs
35g dried seaweed, in small flakes or powdered

Preheat the oven to 425°F / 220°C.

In a medium saucepan, add the water and butter, and heat until the butter is melted and the mixture is at a boil. Reduce the heat and add the flour, stirring briskly.

Continue to stir as the mixture forms a ball and pulls away from the sides of the saucepan. Remove from the heat and let it cool for a few minutes, stirring occasionally to release more heat - you don’t want to cook the eggs when you add them!

Add the eggs in one by one. The mixture will look like it separates each time you add an egg, but stir well and it will come back together. When it is smooth and sticky, it’s ready. Add the seaweed, stirring well to incorporate it.

On a baking tray lined with baking paper, spoon out small-medium balls of the mixture. Make sure you leave enough room between them as they will puff up considerably when baked.

Place the tray in the oven and cook for 10 minutes. Reduce the oven to 350°F / 180°C and cook for a further 15-20 minutes, until the balls have puffed up and have started to brown on top.

Serve to whatever visiting dignitary happens to be passing by!

Notes:

I bought flaked dried seaweed and then pulverised them further in a spice grinder. You could also bash them in a mortar and pestle to break the pieces up.
Make sure you use baking paper or a slilicone baking sheet to cook the puffs on - do not grease a baking tray with butter as the butter will seep into the puffs
If you don’t have any seaweed on hand, you can of course turn these into cheese puffs by substituting cheese in the place of the seaweed (I would suggest adding more cheese to taste).

Balso Tonic (cucumber juice)

Fri, 17 May 2013 16:18:00 +1000

This drink comes to us from the Trill homeworld, where it is enjoyed for its medicinal qualities. While it was not available via the Federation food replicators (TNG: The Host), I think this is definitely a drink that can be enjoyed far and wide.

Balso tonic is not shown on screen, only mentioned. In coming up with a suitably healthy drink for the Trill, I decided on a base of cucumber juice. Cucumbers are not only refreshing, they have all sorts of health benefits such as helping to rehydrate you, assisting with skin and hair care and can apparently also help relieve joint and arthritis pain. The additional benefit to this drink is that it is delicious and great in the heat! So next time you’re feeling like you need to exchange host bodies, make yourself some balso tonic, and hopefully your next joining will go as smoothly as possible.

Replicate your own
(Makes about 400ml of cucumber juice)

1 English cucumber
Juice of 1 lemon
3-4 sprigs of mint (a good handful)
100ml water
1 teaspoon sugar (optional, to taste)
Soda water (optional)

Coarsely chop the cucumber and throw the pieces into a blender. Add the remaining ingredients and blend for 3-4 minutes until it is smooth.

Strain the juice into a jug, pushing the pulp down with a back of a spoon to extract as much juice as possible.

To serve, add more lemon juice or sugar as needed (to taste), and top up with soda water if desired. Garnish with a piece of cucumber and an additional sprig of mint.

Notes:

I prefer to blend everything together so it is well integrated, but you could also blend the cucumbers first so you have a neutral juice base you can then add other flavours to.
I don’t bother peeling the cucumbers before blending, as they’re all going to be strained anyway, but you can peel the cucumbers if you wish.
The cucumber juice also makes a great cocktail base - Hendricks gin is recommended!
Add some yoghurt to the leftover pulp and you will have a smooth, raita-like dipping sauce.

Isolinear chips: recipe archive

Sun, 12 May 2013 16:38:13 +1000

I have finally added a proper recipe archive to the site! There’s a link in the sidebar, or you can use the links below.

You can now browse the archives in three ways:

Browse by Star Trek Series

Browse by originating species

Browse by main ingredient / dish type.

And of course you can still use the normal Tumblr archive feature to browse by month.

Vermicula (whitebait soup)

Fri, 10 May 2013 10:01:56 +1000

I know that sometimes travelling to important conferences can be hard work and very tiring. So why not take a leaf out of the Anteadeans’ book and travel in a catatonic state, and arrive at your destination refreshed?! After awakening, the Anteadeans eat huge amounts of Vermicula, to revive them and provide nourishment - not to mention grossing out the crew of the Enterprise in the process (Next Generation: Manhunt).

In my opinion you could do far worse than consume this soup in great quantities. It is light, tasty and refreshing - and may have the similar effect of horrifying your dining companions. While whitebait are generally battered and fried, they were very nice in this soup, and only took a few minutes to cook. You could substitute another small fish (or even pieces of a larger fish) if you can’t find any whitebait.

Replicate your own
(Serves 2 for a main meal)

500g whitebait
10g dehydrated shiitake mushrooms
2 spring onions, chopped
1 clove garlic, minced
1 small knob ginger, minced
1 birdseye chili, chopped fine (optional)
1 litre fish stock
1 tin bamboo shoots or water chestnuts
1 carrot, sliced into thin sticks
1 capsicum, sliced into thin strips
1 tablespoon Chinese Rice Wine
1 tablespoon cornstarch, mixed with 2 tablespoons water
Vegetable oil, for cooking
Soy sauce, to taste

Start by rehydrating the mushrooms: place them in a bowl and fill with boiling water. Let sit for a minimum of 30 minutes and up to (more preferably) one hour.

In a wok or large saucepan, add a splash of vegetable oil and then cook the garlic, ginger, chili (if using) and spring onions until they are softened. Add the carrots, cook for a few minutes, and then the capsicum and again cook until the vegetables begin to soften.

Add the fish stock, bamboo shoots, the rehydrated mushrooms plus the water from the mushrooms. Bring to the boil and add the whitebait. Cook for 4-5 minutes, until the whitebait are cooked through.

Make a slurry of the cornstarch and water, and pour into the soup. Stir the soup while it is still on the heat, and it will thicken slightly. Add more cornstarch/water slurry if you want a thicker soup.

Taste the soup and add soy sauce if necessary. Serve in small bowls, and garnish with more spring onions if wished. This is excellent preparation if you’re on your way to an important conference.

Into Darkness with a Black Forest Cake

Fri, 03 May 2013 08:55:14 +1000

So unless you’ve been living under a rock, you’d be aware that there’s a new Star Trek movie coming out very soon! I’m sure some of you have been avoiding all the trailers, interviews and general spoilers and speculation - while others have been trying to find as much information as you can. Regardless of your view, the wait will soon be over and all will be revealed!

I decided to pay tribute to the new movie with a suitably dark dessert - Black Forest Cake. It also seemed only appropriate to add some lens flare as it was used to such effect in the 2009 movie - I’m hoping for some 3D lens flare this time around.

While there are many versions of the black forest cake about (and I certainly don’t claim that this is the traditional version), this recipe will definitely provide you with a nice hit of decadence. But who the villain is - the chocolate or the cherries - is yet to be revealed…

Replicate your own
(Makes a cake which serves 10-12)

I know this looks pretty complicated - but while it has a lot of steps, the process is fairly straightforward once you get going. Just remember to give yourself enough time to let everything cool (including the cake) before you need to assemble it. Every component can be refrigerated prior to assembly if needed.

To make the chocolate sponge:
(Based on the chocolate cake by the Hairy Bikers)

You will need a springform pan, approx 20-23cm in diameter.

225g/8oz butter, softened
225g/8oz caster sugar
160g/5 1/2oz self-raising flour
65g/2 1/4oz cocoa powder, sifted
1/2 teaspoon baking powder
4 eggs

Preheat the oven to 190°C / 375°F. Grease your springform pan and line the base with baking paper (I usually grease the top of the baking paper too).

Start by creaming together the butter and sugar until mixture is pale yellow and creamy. Set this aside while you mix together the flour, cocoa powder and baking powder in another bowl.

Add one egg to the butter/sugar mixture, and mix until it is combined. Then add 1/4 of the flour/cocoa mix, and stir well. Alternate adding eggs and the flour mix until it is all combined. It will be quite thick.

Pour the batter into the prepared springform pan, and smooth the top with a spatula. Bake for about 35 minutes, or until an inserted toothpick comes out clean and the cake has started to pull away from the sides.

Let cool in the pan for about 5 minutes and then remove and let cool on a wire rack.

To make the filling:

1 700g jar of morello cherries and their juice
60ml kirsch (optional, but traditional; can also be substituted with cherry brandy)
600ml whipping cream
2 tablespoons caster sugar
1 teaspoon vanilla extract
40g dark chocolate

Strain the cherries, reserving the juice. Set the cherries aside in a bowl (or back in their jar). In a small saucepan, boil the cherry juice until it is reduced to about 1/4 of a cup. Stir in the kirsch if using, and let the liquid cool.

Pour the cream into a bowl, and add the vanilla extract and caster sugar. Using a hand mix or similar, whip the cream until stiff peaks form. You want it to be spreadable, but possible for it to retain its shape.

To prepare the chocolate shavings, grate the chocolate on a grater or mandoline, or use a warm knife to scrape swirls off. Refrigerate the chocolate until you are ready to use it, as it is very delicate and melts quickly.

To assemble:
You need:
The cooled chocolate sponge
The cherries (reserve 10-15 for decorating the top)
The cooled reduced cherry juice
The whipped cream (reserve some for piping on decorations, if desired)
Shaved chocolate for the top

Cut the cake in half, or better still, in thirds. This is best accomplished by using a bread knife and holding your cutting arm as steady as possible. Don’t try and cut through the cake in one go - instead, go around it slowly, working your way in. Be careful handling the cake once it is cut as it is quite fragile and breaks easily.

When you have your cake ready, place one piece down on your serving plate. Sprinkle about half of the reduced cherry juice over the cake. Spread about 1/3 of the whipped cream on the cake and top with 1/2 of the cherries (assuming you have 3 layers - adjust amounts accordingly if you have 2 layers).

Place the next layer of cake on top of the cherries, and repeat the sprinkling of the cherry juice, whipped cream and cherries. Top with the final layer of cake and spread on the remaining whipped cream.

If desired, use a large star piping nozzle to pipe stars of whipped cream around the edge of the cake. Place a cherry in the middle of each one. Add the shaved chocolate to the centre of the cake.

Alternatively, skip the piping and press the cherries into the cream, before adding the shaved chocolate. Enjoy as you go - into darkness…

Notes:

If you want to cut the cake into a shape (such as the Star Trek insignia!), use a very sharp knife. The layers are all fairly soft and the cake can break easily.
I would suggest shaping the cake after you’ve put the layers together but before you put any cream on the top. That way, the pieces will all stick together and you don’t need to worry about icing a fairly delicate cake.
You can extend the whipped cream down the sides of the cake if you wish, and also cover the sides with more of the shaved chocolate.
The cake is best eaten the day it is made, but can also be refrigerated if needed - take it out about 30 minutes before you want to serve it.

Chicken Paprikash

Sat, 27 Apr 2013 10:44:30 +1000

Benjamin Sisko apparently only cooks Hungarian food when he is in a good mood (Deep Space Nine: Family Business). I can definitely understand this, as Hungarian food is hearty, easily shared and delicious - all things conducive to good moods. So what better way for Sisko to celebrate the beginnings of an ambassador exchange program, than by cooking chicken paprikash?!

Chicken paprikash is a traditional Hungarian recipe so it is very good to see that it has survived until the 24th century. This version uses chicken thighs but you could also use legs with the bones still in. The flavour is also very variable so feel free to add more paprika or black pepper to taste.

Replicate your own
(Generously serves 2)
(Adapted from Simply Recipes)

400-500g chicken thighs (you can also use legs, or a combination of both), preferably with skin on
1 large or 2 medium onions
Salt
Black pepper to taste
1 tablespoon sweet paprika
1 tablespoon smoked paprika
1 cup chicken broth
1/4 cup sour cream (or more to taste)
2 tablespoons unsalted butter

For the dumplings:
4 eggs
1 cup (approx) plain flour
1/2 teaspoon baking soda

Arrange the pieces of chicken on a plate and salt well. Leave the salt to draw out moisture while you prepare the onions. Cut the onions into thin slices.

In a large saucepan or casserole dish/dutch oven, melt the butter. Pat the pieces of chicken dry with paper towels and place them skin-side down in the butter. Cook them for 4-5 minutes on that side until they are well browned, then turn them over and cook for a further 2 minutes. Remove the chicken to a plate or bowl.

Next add the onions to the pan (you might need to melt a bit more butter), scraping up any browned bits left by the chicken. Cook the onions until they are soft and begin to brown, about 7-10 minutes.

Add both types of paprika and some black pepper into the pot. Add the chicken broth, and scrape up any browned bits from the bottom of the pan. Add the pieces of chicken back into the pot, and cover and simmer for about 25-30 minutes, so the chicken is cooked but not completely falling apart.

Once the chicken is done, remove it from the pan and stir in the sour cream. Taste and add more sour cream or salt or pepper as needed. Return the chicken to the pan and turn the pieces to coat them in the sauce. Set the pot aside and prepare the dumplings.

To make the dumplings, start by adding the baking soda to the flour, and set aside. Crack and beat the eggs in a separate bowl, then begin to add the flour/baking soda mix. You want the mixture to be the same consistency as pancake batter, so add enough flour to achieve this. If your mixture gets too thick, thin it with water.

Working in batches, drop spoonfuls of the dumpling mixture into a saucepan of boiling, salted water. These will float to the top of the saucepan almost immediately but need to be cooked for 3-4 minutes to ensure they are cooked all the way through. Remove cooked dumplings with a slotted spoon onto a plate or bowl until all dumplings are cooked.

To serve, reheat the chicken if needed. Place a spoonful of the dumplings in a bowl and top with the chicken. Spoon sauce on top and dust with more paprika if wished.

Sweet leola root tart process photos

Sun, 21 Apr 2013 21:39:40 +1000

For new readers (and of course for anyone else who is interested!), I post process photos on the Facebook page usually a few days after a new post has gone up. Here’s the process photos from making the sweet leola root tart, including directions for making your own candied ginger if you want to give it a go!

Sweet leola root tart

Fri, 19 Apr 2013 10:02:00 +1000

If aliens ever attack me and cause my memory to be muddled for a period of time, I hope they also give me the skills to create great desserts like this one (Voyager: Riddles). This dish was created by Tuvok after an encounter with some aliens leaves him with no recollection of his past - and a desire to create delicious desserts. I also think this is an excellent use of the hated leola root - if I was Neelix, I’d be cooking up lots of these as a way to use up all that leola!

This recipe is a modified treacle tart and I must confess I have never met a treacle tart I didn’t like. You can either candy your own ginger, or buy some. If making it yourself, using young ginger is best. I’ll post some photos and instructions for making your own candied ginger on the facebook page if you are interested in trying it yourself.

Replicate your own
(Makes 1 tart - it is quite rich, so you will get lots of pieces out of it)

1 sweet tart crust (make your own - see below - or use a premade one)
250g treacle
250g golden syrup
2 teaspoons ground ginger
2 eggs
125g breadcrumbs
Zest of 1/2 lemon
35g (approx) pieces of candied ginger, sliced thin

For the sweet tart crust
(Best to make 1 hour ahead)
240g plain flour
180g butter, at room temperature, cut into chunks
1 tablespoon caster sugar
1-2 tablespoons cold water
Add the sugar to the flour and mix. Rub the butter into the flour mix until the mixture resembles breadcrumbs. Add water gradually, and form the mass into a rough ball of pastry with your hands, trying not to handle the dough too much. Once it’s worked together, wrap in plastic wrap and refrigerate for about an hour.

Begin by preheating your oven to 180°C / 350°F.

If you are making your pastry, sprinkle some flour on your work surface then roll out your pastry to the desired size. Press into your pie tin and trim off any excess. Cover the pastry with aluminum foil and weigh down with coins, dry beans or peas, or pie weights. Cook for about 15 minutes, until the edges have started to brown. Take care when removing the aluminum and weights as they will be hot.

In the meantime, prepare your filling. Add the treacle and golden syrup to a bowl, and stir together as best as you can (it helps if these are at room temperature or slightly warmed).

Add the ground ginger, lemon zest and then the eggs, stirring well to combine. Lastly add the breadcrumbs and stir well.

Pour the mixture into your tart crust (it is best to do this while the crust is still warm). Add the pieces of candied ginger to the top of the tart, arranging as needed (some of them will probably sink into the mixture).

Bake in the oven for about 20-25 minutes, until the filling has set. Remove and let cool.

Serve in thin slices, accompanied by cream, iceceam or more candied ginger if desired.

Notes:

I know it’s hard to find golden syrup in some places. If you can’t find golden syrup, I would suggest substituting half honey and half corn syrup. If you like the taste of honey you could substitute the entire amount for honey.
If you really like the taste of ginger, add more ground ginger to the tart mixture prior to baking.
If aliens come and attack you and you lose your memory, make sure you write down all your fabulous dessert creations before your original memory is restored!

Plomeek broth

Fri, 12 Apr 2013 09:26:53 +1000

As I’ve noted before, Vulcans are sure fond of their plomeek. You can have it as a thick soup, as a tea - and now, a broth too. While not very filling, I can see this broth as being a great food for sick Vulcans, or maybe as a starter to a more elaborate Vulcan banquet.

Plomeek broth seemed to be a favourite of T’Pol, who requested it on more than one occasion (Enterprise: Strange New World; Singularity; Doctor’s Orders). If you like eating savoury foods in the morning, plomeek broth also makes a nice breakfast or brunch dish. This dish is vegan but if you eat eggs, I could also see it working well with a poached egg added when served.

Replicate your own
(Serves 2-3 as a starter)

3 medium sized beetroots
2 carrots
1 onion
1 tablespoon vegetable oil
2 or 3 sprigs fresh thyme
2 bayleaves
1 litre vegetable stock
1 teaspoon salt
Pinch of pepper
Pinch of smoked paprika
2 tablespoons apple cider vinegar (or white vinegar in a pinch)

Start by preparing the beetroots. Wearing gloves, use a vegetable peeler to peel the skins off. Then chop them into chunks and set aside. As you are straining the vegetables after they’re cooked, you don’t need to worry about chopping them nicely.

Chop the carrots and onion into rough pieces. Heat the vegetable oil in a large saucepan and add the onion, thyme, salt, pepper and bayleaves. Cook for a few minutes until the onion begins to soften.

Add the carrots and beetroot and cook for a further few minutes. Then add the stock, bring to the boil, then reduce to a simmer. Simmer, with the lid on the saucepan, for about 40-50 minutes, until the vegetables are soft and almost falling apart.

Strain the broth into a bowl, and test for seasoning (you might need to add more salt or pepper). The leftover vegetables can be eaten if you wish, although they probably won’t have much flavour left.

To serve the soup, stir in the paprika and the vinegar, and serve either warm or cold. Add a sprinkle of more paprika as a garnish if you wish.

For First Contact Day: The Zefram Cochrane (cocktail)

Fri, 05 Apr 2013 10:01:46 +1100

Happy First Contact Day! 50 years to this day (April 5, 2063), Zefram Cochrane will complete his first warp-speed flight on the Phoenix, get the attention of the neighbouring Vulcans, and thus ushering in a new world for Earth, and creating the beginnings of the Federation as a whole (Star Trek: First Contact).

For this holiday, I decided to honour the man who constructed the warp drive and went on to be an inspiration for many Starfleet officers to come, including Jonathan Archer. While he was obviously a great scavenger and a keen engineer, Cochrane also liked to drink - strong drinks, and lots of them. It therefore seems appropriate to create an equally strong cocktail, to give plenty of courage to those about to engage in warp flight for the first time. If preferred, you could always do shots of tequila, like Cochrane and Deanna Troi do, but I prefer to mix it with other ingredients.

Replicate your own: The Zefram Cochrane
(Makes 1 cocktail; scale up as needed - but bear in mind this is quite strong!)
(Based on the Decolletage, created by Chris Hannah, as published on Serious Eats)

1 1/2 ounces / 45ml tequila (Reposado if possible, otherwise use Joven)
1 ounce / 30ml Dubbonet Rouge
1/2 ounce / 15ml Campari
1/4 ounce / 7ml Fernet Branca
Optional garnish: Twist of lemon peel

Fill a cocktail shaker or tall glass about halfway with ice. Add the ingredients and stir together with a spoon. Strain into an old-fashioned glass, and add 2-3 ice cubes.

For the optional garnish, twist a piece of lemon peel over the drink, and drop the peel in (the peel is optional primarily because I think it’s far too fussy for Zefram Cochrane, but it does add a nice citrus note to the drink).

I hope everyone has a great First Contact day, and remember, we only have 50 years until the invention of warp drive!

For Easter: The eggs of Star Trek (in cookie form)

Sun, 31 Mar 2013 10:54:56 +1100

There are many different holidays to be celebrated in the Star Trek universe, and Easter and Star Trek don’t necessarily go together. However, in the spirit of Star Trek-ifying the main holidays currently celebrated, I present - some of the eggs of Star Trek, in cookie form.

First up we have Ktarian eggs, from Star Trek: Generations. These were a popular breakfast choice in the Nexus, and were a particular favourite of Antonia when prepared with dill weed. They certainly look like they might be delicious.

There are four lights, even if there is only one Taspar egg. I think it’s impossible to do a post about eggs in Star Trek without including that iconic raw egg that Captain Picard eats after being imprisoned by Gul Madred for several days. I can guarantee that this sugar cookie version is more delicious than the original.

Cardassians sure seem to be fond of their egg dishes. This one is from Deep Space Nine, as served in Quark’s. These regova eggs were considered a delicacy, particularly when served very fresh. Personally I think they look too pretty to eat, but maybe they are so delicious I wouldn’t be able to help myself if they were put in front of me.

And finally, from the depths of the Delta Quadrant, come these Porakan eggs. Again apparently delicious when served with dill weed (is dill weed the universal accompaniment to eggs?), these eggs need to be sterilised for days to make them safe for eating. Luckily there is no such issue with the cookie version of these eggs!

Replicate your own
(Makes 40 egg-shaped cookies).

I used a 1/2 batch of Sweet Sugarbelle’s sugar cookie dough and made royal icing with 1 eggwhite and icing sugar mixed until it reached a thick consistency. Add drops of water to thin the icing if needed.

To make the Ktarian eggs: Outline the egg and flood with bright yellow icing. Let dry overnight and then mix individual batches of red, orange and blue colours with small amounts of water. Wearing gloves, dab a paintbrush into the colour and then use your finger to flick each colour onto the cookie in turn. It’s good to lay down some baking paper or similar to catch drips.

To make a Taspar egg: Outline the egg with beige coloured icing, drawing some triangles across the top of the egg, to represent the cracked egg. Flood with the same colour, then leave to dry overnight. The next day, draw some tentacles in black or dark brown icing, coming out of the egg.

To make the Regova egg: Prepare both light yellow and teal icing. Outline the bottom half of the egg in teal, and the top half in yellow, drawing a line across the top third so there is some room to add the decorations on top. Flood the bottom half with teal, and the top half with yellow. While the icing is still wet, drag a toothpick through middle, where the two colours meet. Swirl it around a few times.

With dark red icing, add some small circles/blobs to the top of the egg. Leave gaps in between each blob. Let dry for about an hour, then go back and fill in the gaps with more red blobs (this ensures they don’t all run together when drying).

To make Porakan eggs: Outline and flood the eggs with beige or tan icing and let dry overnight. Mix a small amount of brown colour with some water. Wearing gloves, use a paintbrush to flick the brown over the eggs with your finger. It’s good to lay down some baking paper or similar to catch drips.

Happy Easter everyone!

Stewed bok-rat liver

Fri, 22 Mar 2013 10:01:30 +1100

Surely it is a truth universally acknowledged: that a Klingon warship, with no fresh bok-rat liver aboard, is barely a warship at all - let alone if there is no bloodwine. Such was the case for Jadzia Dax and Worf, when they boarded the IKS Rotarran, under the command of General Martok (DS9: Soldiers of the Empire). Dax brightened the mood considerably by bringing cases of bloodwine aboard, but overall morale was low. Such is the fate of a crew surviving on old bok-rat liver.

Dax was certainly right about the liver: the secret to this recipe is to ensure your liver is fresh. The stew base could be altered depending on what you have to hand - you could easily add some potatoes, for example. This is a great dish for cold winter nights, even if you’re not aboard the Rotarran, and also stores well and is even better the next day.

Replicate your own
(Serves 2-3)

500g lamb’s liver
1 onion, diced
1 tin crushed tomatoes
1 tin cannellini beans (or rehydrate some dried beans)
2 carrots, diced
1 stick celery, diced
2 cloves garlic, diced
150-200g bacon, diced
250g chicken or vegetable stock
5 tablespoons cornflour (corn starch)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
Pinch of cayenne pepper (optional)

In a large saucepan or cast-iron cooking pot suitable for the stove, add the diced bacon and cook gently, so it releases its fat. Once it starts to crisp up, add the diced onion and garlic and cook in the bacon fat. You might need to add a splash of vegetable oil if your bacon wasn’t very fatty.

When the onions start to soften, add the celery and carrots, and cook for a further 5 minutes. Add the chicken stock, tinned tomatoes and cannellini beans, bring to the boil and then reduce to a simmer. Put the lid on the pot and allow it to simmer gently while you prepare the liver.

To prepare the liver, remove any silver membrane or fatty pieces. Slice the liver into thin pieces - a very sharp knife is good for this, because the liver is so fragile.

In a bowl, mix together the cornflour, salt, pepper, paprika and cayenne pepper. Coat the liver pieces in the seasoned flour, tapping them gently to remove any excess.

Add the pieces of liver to the stew, stirring so that most of them are submerged in the liquid. Simmer the liver for about 30 minutes, or until both the liver and vegetables are soft and well incorporated.

Optional: reserve a few of the liver pieces dredged in the seasoned flour, and when the stew is ready, fry them over high heat for about 30 seconds per side. Add these to the top of your stew as a garnish.

Make sure all crew members know the lyrics to The Warrior’s Anthem and be sure to keep morale up, and you will eat many delicious bok-rat liver dishes in the glorious battle-ridden future.

Jelly shots: Original series

Fri, 15 Mar 2013 08:49:54 +1100

This is the first in an occasional series of Star Trek-themed jelly shots, and it seems only appropriate to start with The Original Series. I’d like to think that these jelly shots represent some of the different elements from The Original Series.

These jellies all set very well, so you could also pour them into moulds - just make sure the mould is well oiled, so the jelly is released easily. You can also layer the different jellies together, but you need to make sure the previous layer is completely set before you add the next one.

Replicate your own
(Makes 200-300ml of each jelly)

For each jelly, start by emptying the jelly crystals into a bowl or jug, and add 200ml boiling water. Stir until all the crystals are all dissolved and allow to cool to room temperature. Add the alcohol, stir, then pour into glasses, bowls or moulds and refrigerate overnight to set.

Command yellow
Yellow jelly (such as lemon, mango or passionfruit - I used passionfruit)
200ml boiling water
60ml gin

The sweetness of command with a sting in its tail, this jelly is not overly complex (like some captains, some might suggest…) but still conveys the highs and lows that are a captain’s lot. This will appeal to a wide range of people - just as a good commander should.

Science blue
Berry blue jelly
200ml boiling water
120ml white rum (you could use coconut rum if you prefer)
50ml blue curacao

Highlighting the exotic nature of space exploration, this jelly conjures up tropical surroundings and alien shores. It also celebrates the proliferation of blue alien drinks which seem to be spread across the galaxy.

Security red
Strawberry jelly
200ml boiling water
50ml gin
50ml campari

This variation on the classic Negroni cocktail conveys the innate bitterness which comes with serving in a security role. While it is a study in balance between sweet and bitter (necessary for successfully undertaking security work), its final aftertase is a reminder of the risks and dangers of being part of security.

Luhvian quail

Fri, 08 Mar 2013 10:20:19 +1100

It certainly is a good day in the Delta Quadrant when Seven of Nine is cooking for you. Having food cooked by Neelix is all very well and good, but I’m sure sometimes it’s good to have a change. In this case, we have a dish from a multi-plate feast prepared by Seven (Voyager: The Void). While the crew are solving various mysteries and then entering into various alliances during the rest of the episode, at least we know they had a delicious meal prior to these activities.

The recipe starts by brining the quail for 45 minutes-1 hour. You can skip this step but I think it really makes a difference in the juiciness and flavour of the quail. If you do skip the brining, you will probably need to add some salt to the truffle sauce or the roast vegetables to compensate.

Replicate your own
(Serves 2 or 3 as a main course or 6 as a starter)

You will need to start brining the quail about an hour before you want to cook them.

6 quail
1 litre water - 500ml boiling, 500ml chilled or at room temperature
30g salt
4 carrots
8-10 mushrooms
1/2 pumpkin, cut into rounds (or press out with a round cookie cutter)
1 1/2 teaspoons dried thyme
4 springs fresh thyme, for garnish
2-3 vol-au-vent cases (see notes, below)
Splash of olive oil

For the truffle sauce:
1-2 thin slices of truffle, chopped fine (about 5g)
1 tablespoon butter
1 tablespoon Madeira
100ml chicken stock

Preheat your oven to 180°C / 350°F.

Begin by brining the quail: bring half the water (500ml) to the boil, and then in a glass or ceramic bowl large enough to hold all the quail, add the salt and the boiling water. Stir until the salt is dissolved, and then add the remaining water to cool the liquid down. The brine should be at room temperature or cooler before you add the quail.

Add the quail to the bowl and make sure they are completely covered - use a small plate to weigh them down if needed. Set the quail to one side while you prepare the vegetables.

Add a splash of olive oil to a roasting dish, and then add the pumpkin pieces, carrots (leave whole) and mushrooms. Sprinkle with the dried thyme and then turn the vegetables to coat them in the oil and thyme. Put the vegetables in the oven and roast them until they begin to soften (but are not completely soft), about 20-25 minutes.

Remove the quails from the brine and drain. They do not need to be completely dry but make sure you’ve removed most of the brine from the cavity. Arrange the quails on top of the roasting vegetables, and return the dish to the oven.

Cook the quail for about 15 minutes, then flip them over and cook for another 10 minutes on the other side.

If you have room in your oven, you could heat or cook your vol-au-vent cases while the quail are cooking. They also take about 20 minutes to cook.

While the quail are cooking, make your truffle sauce: Melt the butter in a small saucepan. Add the truffle pieces and cook for about 30 seconds, then add the madeira and chicken stock. Bring to the boil and then reduce the heat. Simmer on a medium temperature until the liquid has reduced by about half.

To serve, place the vol-au-vent in the middle of the plate. Place one quail in the vol-au-vent and the vegetables around it. Garnish the plate with 1 or 2 sprigs of fresh thyme, and spoon the truffle sauce over the top.

Notes:

If you don’t have fresh truffles, truffle oil can be substituted in the sauce
Vol-au-vent cases can either be bought frozen from the supermarket, made from storebought puff pastry, of if you are feeling particularly adventurous, made from homemade puff pastry. Whichever option you choose, they generally need to be heated or cooked for about 20 minutes to allow them to properly puff.

Just wanted to say...

Tue, 05 Mar 2013 20:44:35 +1100

Welcome to all new readers! I hope you enjoy the recipes and general culinary wanderings through the Star Trek universe!

As always, if you have a request for a specific recipe, dish or drink, please let me know. If you do make any of the recipes, I’d love to see photos! You can post them on the facebook page or email them to me and I will share them here (only if you want them shared, of course).

Anyway, pull up a chair, pour yourself a cup of tea, Earl Grey, hot, and set phasers on yum!

Bajoran ale process photos

Mon, 04 Mar 2013 20:44:21 +1100

As always, photos of the cooking (or in this case brewing) photos are up on the Facebook page. If you’re interested in making some Bajoran ale for yourself, check them out!

Bajoran ale (ginger beer)

Fri, 01 Mar 2013 09:21:24 +1100

Time for another round of drinks! This time we’re off to Bajor, making a drink that is bubbly and tasty - but not very potent. I thought about it and decided that this was a good description of ginger beer - and thus Bajoran ale was created. When Odo was a Solid, he enjoyed this ale because of the bubbles, and spent many hours in quiet contemplation while drinking Bajoran ale. (DS9: Apocalypse Rising). Quark wasn’t so enamoured of it, but of course still continued to sell it - so it clearly had a market (DS9: Emissary).

If you have not done any brewing at home before, this is a good place to start. You don’t need any special equipment or ingredients, and the beer is ready in about 4 days. The result is a refreshing, bubbly drink, which can be enjoyed by itself or mixed in with other drinks. It is quite different to the alcoholic ginger beers available to buy, but is very delicious in its own way. I can see why Odo became such a fan when he was turned into a Solid.

Replicate your own
(Makes 4 litres)
(Based on Hugh Fearnley-Whittingstall’s recipe for ginger beer)

You will need to start 4-5 days in advance.

100g young ginger, grated fine
Juice of 2 lemons
2 tablespoons honey
400g sugar
1/2 - 1 teaspoon dried yeast (see notes, below)
4 litres of sealed, bottled water (in plastic bottles - I used 2, 2litre bottles)

You will also need a number of empty, cleaned plastic soda bottles to store the beer in once it’s ready to drink.

Start by decanting about 1/4 of the water out of the bottle. Using a funnel, add the yeast and the sugar.

In a small bowl, mix together the lemon juice and honey, and then add that via the funnel to the bottle.

Put the cap back on and shake well, until all the sugar is dissolved.

Top up with the remaining water, leaving a 5cm gap at the top of the bottle to allow the gas to escape. Put the caps back on and leave somewhere warm.

Every 12 hours or so, release the caps to allow the gas to escape, and then put the caps back on. You can also feel the bottles and release the caps when the bottles get firm.

After 4 days, taste the beer. If you are happy with it, proceed to the next step. If not, you can add more sugar or more ginger, and leave for a few more days before tasting it again.

Strain the mixture through some cheesecloth, coffee filter or similar to remove the pieces of ginger. Decant or pour the mixture into your cleaned plastic soda bottles and refrigerate. Enjoy those bubbles and think of Odo!

Notes:

I made this successfully using standard dried bread yeast, but brewers’ yeast (or even champagne yeast) is probably better if you have some
I would strongly suggest using plastic bottles to both brew and then store the beer, as glass bottles may explode
This makes a very tart/dry beer - if you like it sweeter, add more sugar.
Likewise, this beer is very ginger-y. If you don’t want it too sharp, decrease the amount of ginger
Young ginger is best, as it is softer and will grate easier.
If you don’t want to make 4 litres, you can easily half the recipe and make 2.
As always, the process photos will be up on the Facebook page in a few days. If you want to see photos of each step, head over there to take a look!

Thalian chocolate mousse

Fri, 22 Feb 2013 10:02:04 +1100

Hearing Ensign Wesley Crusher describe Thalian chocolate mousse (The Next Generation: The Dauphin) definitely makes me want to try it. Cocoa beans which have been aged for 400 years?! This really sounds like it would make good chocolate mousse. No wonder this was the dish Wesley chose to impress Salia, the new leader of her planet travelling to her destination.

While there’s lots of shapeshifting (including a quick appearance by Shelly from Twin Peaks!) and other adventures going on in this episode, I have always wondered about this chocolate mousse, and was keen to try it. The resulting recipe did not disappoint: it’s quite rich, chocolate-y, and quite light. The perfect combination with which to impress new leaders!

Replicate your own
(Makes 6 individual servings)

250g dark cooking chocolate, chopped or broken into small pieces
25g butter, at room temperature, chopped into a few pieces
300ml cream
3 eggs, separated
1 tablespoon caster sugar
Generous pinch of salt

For the optional topping:
4-5 tablespoons dessicated coconut
6 packets of pop rocks (one for each mousse)

Start by melting the chocolate. You can do this either in the microwave, in short 20 second bursts, stirring each time; or via the double boiler method on the stove. To do this, place a saucepan of boiling water on the stove, and place a second saucepan or glass bowl over the top. Stir while the chocolate melts. With either method, ensure that no water comes into contact with the chocolate as this can cause it to seize.

Once the chocolate is fully melted, stir in the butter. This may cause your chocolate to look like it is starting to seize and it may come together into a lump. Don’t panic!

Stir in the cream bit by bit, mixing as you go, and your chocolate should revert to its smooth liquid state. Next add the egg yolks and stir to combine, and sprinkle in the salt.

Whip the egg whites until soft peaks form. Add the caster sugar, and continue whipping until you have firm peaks.

Gently fold the egg whites into the chocolate mixture with a spatula. You want to keep in as much air as possible. Be gentle but make sure that the egg whites are completely mixed in.

Spoon your mousse into individual serving glasses or bowls and refrigerate for a minimum of 3 hours, or overnight.

When you are ready to serve the mousse, make the topping (which is optional, but awesome): Mix together the dessicated coconut and the pop rocks in a small bowl, then spoon onto the top of the mousse. You need to do this once the mousse is set otherwise the pop rocks will dissolve into the mousse.

You will end up with a deliciously rich and smooth dessert, with a topping which is literally out of this world! Certainly something for young ensigns to impress passing young leaders with!

Zoth-nut soup

Fri, 15 Feb 2013 10:26:18 +1100

Zoth-nut soup. From the Delta Quadrant, it’s clearly a very prized soup, as the recipe was given to the Think Tank as payment for helping a planet resist the Borg (Voyager: Think Tank). While the focus of the episode is the Think Tank wanting to keep Seven of Nine as payment for assisting the Voyager crew, I couldn’t help be curious about this soup. It must be a very great soup indeed to be worthy of payment when your planet has just been protected from the Borg! I was determined to try it out and see how good it actually was.

I decided to use chestnuts for this soup because they are fairly rich and creamy, so I thought they’d add some qualities which would make zoth-nut soup so prized. I used chicken stock but you can of course substitute vegetable stock to make a fully vegan soup.

Replicate your own
(Serves 2 as a main course)

400g chestnuts, shelled (see below) or tinned
2 cloves garlic
2 carrots
2 small-medium leeks, or 1 large leek
1 litre of chicken or vegetable stock
Salt
Pepper
2 bayleaves
2 sprigs parsley
Vegetable oil, for sauteeing the vegetables

If you’re working with fresh chestnuts in shells: using a sharp knife, cut an X shape into the base of each nut. Spread them on a roasting tray and roast in an oven at 190°C / 375°F for about 15 minutes. Let them cool until you can handle them, and then peel the skin off. They are easier to peel when still warm, so if they cool down too much you can pop them back in the oven for a few minutes.

Roughly chop the garlic, carrots and leeks. Add some vegetable oil to a large saucepan and add the chestnuts and garlic, and sautee for a few minutes until they start to soften.

Add the carrots and leeks and again sautee for about 5 minutes, until the leeks are softening up.

Add the stock, salt and pepper, bayleaves and the parsley, bring to the boil and then reduce to a simmer and cover. Cook for about 40-50 minutes, until all vegetables (and the chestnuts) are quite soft.

Remove the bayleaves, and blend the soup (you can also squash the vegetables with a potato masher if you want a coarser texture).

Sprinkle some extra parsley on the top for a garnish, and be thankful the Think Tank already have the recipe and won’t be coming after you.

Oysters Rockefeller

Fri, 08 Feb 2013 08:35:11 +1100

Valentine’s Day is coming up, and what better way to celebrate with your beloved than with oysters! And if you don’t have a beloved, eat some oysters anyway - they’re delicious!

Oysters Rockefeller are, of course, the first course served in the holodeck at Vic Fontaine’s, when Odo and Kira have their first date (DS9: His Way). Odo thinks he’s having dinner with a hologram, not the real Kira, and once it is clarified that it is the real Kira - well, let’s just say the date doesn’t go so well. I do hope they had the chance to sample the oysters before everyone went storming out of the holodeck.

Oysters Rockefeller is an interesting recipe in that the actual recipe is not known. It’s said to contain parsley, capers, chives, olive oil, and butter - but definitely not spinach. Based on this, I came up with a pesto-like green sauce to which butter and breadcrumbs is then added. A very nice start to a romantic date - or for anytime, really.

Replicate your own
(Serves 2)

1 dozen oysters
6-8 celery leaves
4 generous sprigs parsley
1 teaspoon capers
2 spring onions / scallions
2 tablespoons butter, at room temperature
1/4 cup breadcrumbs
Dash of olive oil
Rock salt (for ensuring the oysters stay upright)

Begin by finely mincing the celery leaves, parsley, capers, spring onions and capers (you can also use a mini food processor if you prefer). Add a dash of olive oil to loosen slightly - you want it to be like a thick pesto.

Mix in the breadcrumbs, and then mash in the butter.

Prepare the oysters by spreading a layer of rock salt on a baking tray, and wedging the oysters into the salt. This ensures they stay upright when cooking.

Place a teaspoon of the herb/butter mixture onto each oyster. Place under the grill (broiler) for 4 or 5 minutes, until the butter has melted and the mixture starts to bubble and brown slightly.

Serve immediately, preferably with champagne, and hope you’re having a date with your real beloved, and not a hologram.