Yalasat (stuffed cabbage)

There’s not many plants that grow in the desert and even less that are edible. Luckily for the residents of the Torothan homeworld, they have Yalasat, a type of cactus (ENT: Desert Crossing). While Archer and Tucker end up having what can only be described as a miserable time on the Torothan homeworld, at least they got a decent meal in Zobral’s camp before it all went south.

This cabbage dish is inspired by a dish I had recently at a restaurant - I was intrigued by the idea of stuffing ingredients in between the cabbage leaves rather than using the cabbage to wrap something else in. This dish is very flexible and works best if you add more of what you like and less of what you don’t. The resulting cabbage still has some texture while being soft and nicely flavoured by apples and dried fruit. 

Replicate your own
(Serves 2 as a side dish)
(Inspired by the cabbage I had at The Town Mouse Restaurant and Bar)

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Malcolm Reed’s Ravioli

I am glad to see that ravioli is still a popular dish on board the Enterprise. In my opinion, ravioli should never go out of favour - it is always comforting and delicious and offers much variety in filling, sauce and so on. While it turns out that ravioli is not Malcolm Reed’s absolute favourite (ENT: Silent Enemy), he is obviously still fond enough of it to order it on multiple occasions.

I’ve stuck with the tried and true filling of ricotta cheese and spinach here as it is one of my favourites if not the most original. You can, of course, substitute the filling for whatever you like. While these are quick to cook, you’ll need to start about an hour in advance to allow the pasta dough to rest before you fill and cook the ravioli. 

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(Serves 2)

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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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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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Blueberry pancakes

We’ll ease into the recipes for this year. I’m not asking you to cook up a horrific Klingon dish this early in the new year! Instead, why not try these blueberry pancakes - we all know they’re delicious, and so does Doctor Phlox (ENT: Unexpected). Unfortunately, T’Pol is not so keen, given that she had not yet got used to living with humans, let alone eating their food. Suspicious Vulcans aside, these pancakes are sure to please most visiting species who have dropped in for breakfast. 

I like thick, fluffy pancakes, so the batter I used is quite thick. If you prefer thinner pancakes, increase the amount of milk to get a thinner batter. I used fresh blueberries but you could certainly use frozen ones instead. 


Replicate your own
(Makes 10-12 med-large pancakes)

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Three-Course Fondue Meal
Sometimes things get a bit strange on the Enterprise - all Enterprises! But in this case, things got a bit strange on the Enterprise NX-01 when everyone became obsessed - Archer with his speech, Tucker with the Captain’s chair and Hoshi with preparing oden (Enterprise: Singularity). I have a theory that the Enterprise Chef also got a bit obsessed, because it’s the only way that this crazy meal makes any sense! Yes, we are talking about three type of fondue: cheese fondue with bread and green apples, soy fondue with beef and lamb, and chocolate fondue with strawberries. I make no apologies!

The strangest fondue to me was the soy fondue - I’d never heard of this before and couldn’t any recipes. It is essentially a heated fondue dip and was surprisingly good! While there are multiple recipes available for cheese and chocolate fondue, the soy fondue is definitely my own creation! While Chef served his with two types of meat, it was also a great dipping sauce for raw vegetables so I would suggest trying this even if you don’t want to dip meat in. 

If you want to jump straight to the recipes, here are the direct links:

Cheese fondue (with green apples and bread to dip)
Soy fondue (with beef and lamb)
Chocolate fondue (with strawberries)

The soy fondue with lamb and beef

Replicate your own
(Serves 2 as a three-course meal, with some fondue left over)

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Risian Mai Tai

Ah, Risa. That fabled place of pleasure, general fun and debauchery, that we all want to visit (well I do, anyway). While it’s designed specifically for all sorts of pleasurable activities, it also has some hidden dangers - as Malcolm Reed and Trip Tucker discovered to their peril (Enterprise: Two Days and Two Nights).

While this Mai Tai shouldn’t cause the type of headaches that Reed and Tucker got after being robbed and knocked out, it is very easy to drink! Technically, this isn’t a proper Mai Tai with the addition of orange juice, and because the dark rum is not floated on the top. But I figure it’s Risa - anything goes in the name of pleasure! 

Replicate your own
(Makes one drink)

40ml / 1 1/3 fl oz white rum
20ml / 2/3 fl oz dark rum
15ml / 1/2 fl oz orange curacao
15ml / 1/2 fl oz Orgeat syrup
10ml / 1/3 fl oz fresh lime juice (the juice from about 1/2 lime, approx)
20ml / 2/3 fl oz orange juice
1 sprig mint and some pieces of fruit, for a garnish (such as lime, pineapple or cherry)

Add all ingredients except the garnishes to a shaker full of ice. Shake well and then strain it into a highball glass. Add a couple of ice cubes and a straw and garnish with mint and pieces of fruit.


  • Orgeat syrup is a sweet syrup made from almonds.You can buy it from specialised stores, or make your own: I used the recipe from Serious Eats
Plomeek broth

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.

Plomeek Tea

Vulcans are sure fond of plomeek, it seems. Plomeek soup is definitely the most famous food using this ingredient, but we cannot discount plomeek broth, or indeed plomeek tea. This drink was not shown on screen but seems to have been a regular fixture on the Enterprise NX01 menu (Enterprise: Singularity).

I’m not sure if plomeek is considered a healthy vegetable on Vulcan, but this tea is certainly meant to have medicinal effects. If various websites are to be believed, it will help purify your blood, cleanse your liver and kidneys, acts as an antacid and lowers your blood pressure. Disclaimer: not tested for health effects on Vulcans!

Regardless of the health benefits, this tea is refreshing, tasty and great hot or cold. It’s perfect for a Vulcan tea party - although that would be illogical, of course.

Replicate your own
(Makes 1 litre)

1 medium-sized beetroot
50ml honey
Juice from 2 lemons (about 100-120ml)
1 litre water
Mint, to garnish

Peel the beetroot, then grate until finely shredded.

Boil the water, then add the honey to the saucepan and pour the boiling water over it, stirring to dissolve the honey. Add the lemon juice and the beetroot, and bring to the boil again.

After it’s boiled, let the mixture steep for at least 30-40 minutes. Strain to remove the beetroot pieces, and pour into a jug to store.

To serve, reheat if desired, or serve at cold (add ice if you wish). Garnish with some mint leaves.


  • I’d suggest wearing gloves when you peel and grate the beetroot, unless you don’t mind having pink hands for a day or two!
  • I prefer my drinks to be not super sweet; you can always add more honey, or reduce the lemon juice if you want a sweeter drink.