John Myers
Captain’s Dinner
The perfect captain’s dinner recipe with a picture and simple step-by-step instructions.
Beef in a bed of vegetables
- 300 g Beef sirloin steak
- 1 piece Yellow peppers
- 1 piece Sweet red peppers fresh
- 0,5 piece Fresh onion
- 2 piece Garlic cloves chopped
- 4 piece Fresh mushrooms
- 0,5 pole Leek
- 50 g Enokitake mushrooms
- 2 piece Chilies, fresh
- 1 tsp Fresh thyme
- 1 tsp Chopped basil
- 0,5 tsp Ground pepper
- 2 piece Carrot
- 1 Shot Cognac
Glass noodles
- 1 tbsp Soy sauce chinese
- 1 liter Water
crab
- 1 piece Fresh crabs
Shellfish
- 1 piece Chilli, dried
- 1 disc Fresh ginger
- 1 tbsp Soy sauce chinese
- 1 tbsp Sesame oil
- 1 tbsp Oyster sauce
- 0,5 tsp Sugar
- 1 Shot Cognac
- 1 piece Fresh radish
Prepare the beef in the bed of vegetables
- Cut the beef into thin strips and place in a bowl. Cut the onion into strips and place in the bowl with the beef. Season the whole thing with the crushed pepper and a pinch of salt, add the diced garlic and the chiles cut into rings and finally pour the olive oil over the top. Then mix everything well by hand and place in the refrigerator. Now cut the two peppers, the mushrooms, the leek and the ham into strips and put everything in a bowl. Season with thyme, basil, salt and pepper and set aside
The crab
- Wash the crab under running water. Fill the steamer with water, turn on the oven and put the crab in it. When the water boils, steam for another 20 minutes. If you want you can add some spices to the water, then the crab is better seasoned.
The glass noodles
- Cook the glass noodles according to the package instructions and add a little soy sauce to the water. From seven and keep warm.
Prepare the beef in the bed of vegetables
- First heat the olive oil in a pan or wok. Sear the prepared meat and deglaze with the cognac. Then add the vegetables, fry for about 2 minutes and mix. Then add the beef broth and cook for about 10 minutes. No longer, otherwise the vegetables will no longer be firm to the bite.
The clams
- When you get home, put the mussels in a bowl of water. Wash the mussels, mix the ingredients in a small bowl, squeeze the ginger a little with the knife, then it better gives off the taste. Now toss the mussels in hot olive oil for about 2 minutes, deglaze with cognac and pour the seasoning mixture over them. Then cook for about 5 minutes. Throw away mussels that don’t open!
The decoration
- We carve the tree stump out of one radish and the bird of prey out of the two carrots. The head, body and tail consist of one piece, but the wings are attached afterwards.
Present
- Spread the beef in the bed of vegetables. Place the glass noodles in a spiral on the plate and place the crab on top. Then we position the clams and put our bird in a corner of the plate. Then we add a few tablespoons of the sauce over the beef. The captain’s dinner is ready
comment
- After so many talked about my carvings, I tried again. You can see for yourself what came out. It’s not very beautiful but rare.
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