dear master & chief cook,...dear master & chief cook, welcome to the december edition of the garrets...

Dear Master & Chief Cook, Welcome to the December edition of the Garrets Newsletter! As we approach the end of a very turbulent year for the world, dominated by COVID-19, in this edition you will find some tips for preparing some tasty festive ideas,

At Garrets, we understand the trials and tribulations that go hand-in-hand with a life at sea. There are highs and lows, periods of boredom, and time spent in close quarters with colleagues to navigate. Spending months away from family and friends, in a high-pressure environment, can be stressful – even more so in the midst of a global pandemic.

That’s why we are on a mission to make mealtimes special. We work hard to supply nearly 2,000 vessels around the world with the high-quality provisions needed to create interesting, varied menus featuring delicious, nutritious and healthy food. Don’t forget - our Garrets Cook-book – ‘An Ocean of Recipes’ – serves up plenty of ideas for chefs, allowing them to be creative as well as ensuring that everyone is catered for.

Also have a look at our Learning at Sea website with great literature, tip’s tricks, recipes and short training movies to keep you updated. You will also find there other festive recipe ideas as well as lots of guidance as to how to prepare food safely.

Season’s Eatings!A word about hygiene….

Food poisoning is a constant danger for crews, perhaps even more than usual at Christmas when large meals are being prepared. It’s important to keep up your standards of food hygiene at the festive season by following the ‘4Cs’.

The ‘4Cs’ are:

• Cleaning • Chilling • Cooking • avoiding Cross-contamination

Below are some tasty seasonal treats which we hope you and the crew will enjoy…..

Expert care – making our customers’ life at sea better

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Ingredients:• 5kg turkey whole• 40g unsalted butter • 2 pinches of sea salt• 2 pinches of white ground pepper• 200ml water• 1-2tsp ground arrowroot dissolved in

1tbsp cold water• 20ml rapeseed oil

Method:1. Remove the turkey from the fridge and bring to room temperature - at least 1 hour.2. When you are ready to cook, preheat the oven to 230C/220C fan/Gas 8. 3. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the

chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every2-3 minutes, or until evenly browned all over.

4. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then seson with the salt and freshly ground white pepper. Using a pastry brush or your hands,smear the seasoned butter all over the turkey. Add any remaining butter to the roastingtray once the chopped wings and neck have browned.

5. Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes.

Christmas Turkey


6. Remove the turkey from the oven and baste all over with the cooking juices.7. Reduce the oven temperature to 160C/150C fan/Gas 3.8. Pour the water into the roasting tray, then return the turkey to the oven and continue to

cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (dothis quickly to prevent the heat escaping from the oven).

9. At the end of the cooking time, test that the turkey is cooked through by inserting askewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meatis cooked.

10. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, resering the roasting tray the turkey was cooked in along with the cooking juices. Set theturkey aside to rest for a minimum of 30 minutes and up to 1 1/2 hours.

11. When you’re almost ready to serve the meal, return the roasting tray used to cook theturkey to the stove top. Bring the cooking juices to the boil over a medium heat, scrapingup any burned bits from the bottom of the tray using a wooden spoon.

12. Collect the juices released by the turkey as it was resting and add them to the gravy.Season, to taste, with salt and freshly ground black pepper, if needed.

13. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot andcook until the gravy has thickened.

14. Strain the gravy through a fine sieve into a warmed jug. Keep warm.15. To serve, bring the turkey to the table and carve into slices.16. Serve with the roast potatoes and vegetables.


Ingredients:• 1 packet pre-made puff pastry• 8 tbsp tomato passata• 6 tbsp cranberry sauce• 1 ball fresh Mozzarella• Turkey, sausages, stuffing, veg –

any leftover Christmas dinner you fancy• 2 tbsp fresh basil leaves, torn• A drizzle of olive oil• Salt and pepper

Instructions 1. Remove the pastry from the fridge about 10 minutes before you plan to use it, then roll it out

onto a floured surface to about a 1cm thick rectangle. If you’re using a pre-rolled pack, youcan leave it on its parchment paper and place directly on the oven tray.

2. Spread the cranberry sauce onto the pastry, then top with shredded turkey, roasted veg,chunks of stuffing or any other leftovers.

3. Tear up the ball of mozzarella and place pieces evenly across the top of the pizza. 4. Drizzle the pizza with olive oil and bake at 180°C/160°C fan for around 12-15 minutes, or

until the pastry has turned golden brown. 5. Remove from the oven, drizzle again with olive oil and add torn basil leaves, and salt and

pepper to taste.

Christmas Pizza

Servings: 4

What better way to use up your Christmas leftovers than on this festive pizza.


Ingredients:• 1 tbsp olive oil• 1 red onion, thickly sliced• 3 carrots, thickly sliced on the diagonal• 3 parsnips, thickly sliced on the diagonal• 2 garlic cloves, crushed• 2 tsp ras el hanout• 500ml turkey or chicken stock• 400g can chopped tomatoes• 400g can chickpeas, drained and rinsed• 140g mixture of dried apricots and prunes,

roughly chopped• 300g leftover turkey, cut into chunks• good drizzle of clear honey • 1/2 small bunch coriander, roughly

chopped• 1 tbsp flaked almonds• Couscous, to serve• Greek yogurt, to serve

Fruity Turkey Tagine

Servings: 4

Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew.


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Instructions:1. Heat the oil in a large saucepan; add the onion and cook gently for 8 mins or until

softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften andbrown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip inthe stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmerand cook for 25-30 mins until the vegetables are tender.

2. Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.

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Ingredients:Pudding:

• 1L (4 cups) full-cream milk• 10ml (2 tsp) vanilla extract• 10ml (2 tsp) cinnamon• 150g arborio rice• 2,5ml (1/2 tsp) salt• 80g blanched almonds, chopped• 1 whole almond• 30ml (2 tbsp) sugar• 250ml (1 cup) whipping cream

Fruit sauce:• 850g (2 tins) pitted black cherries,

drained, saving the juice• 105g (1/2 cup) castor sugar water• 30ml (2 tbsp) cornflour• fresh or tinned cherries, to serve• flaked almonds, to serve

Risalamande (Cold Rice Pudding)

Servings: 6

Risalamande has remained one of the most popular of all traditional Danish desserts. It is probably the most popular Christmas dessert, served every Christmas Eve following dinner.


Instructions:1. For the pudding, place the milk, vanilla, cinnamon and rice in a medium pot and bring to

a boil. Reduce to a simmer over low heat and cook until the rice has cooked and the milkhas thickened, stirring often to ensure it does not stick to the bottom, about 1 hour.

2. Add the salt. Do not worry if the mixture seems too milky, it will be completely slurped upby the rice. Allow it to cool.3. Add the chopped almonds, whole almond and sugar. Whip the cream and fold it

into the cold rice mixture. Refrigerate.4. For the sauce, bring the cherry juice to a boil, add the sugar and stir until dissolved.

Reduce the heat to a simmer.5. Using a separate cup, add a little water to the cornflour, stirring to make a paste. Take

30ml (2 tbsp) of the hot cherry juice and add to the cornflour paste. Stir and pour intothe juice in the pot.

6. Add the cherries to the hot mixture and stir until the sauce thickens slightly.7. Serve in glasses topped with fresh or tinned cherries and flaked almonds


Ingredients:• 1 red onion, cut into 8 wedges• 250g raw beetroot peeled and cut into

small chunks• 1/2 butternut squash, peeled and cut into

small chunks• 4 fat garlic cloves, unpeeled• 6 tbsp olive oil• 1 tbsp picked thyme leaves, plus extra for

sprinkling• 1 tbsp sumac plus extra for sprinkling• 250g pouch ready-to-eat Puy lentils• 180g pack whole cooked chestnuts, rough-

ly chopped• 100g kale• 1/2 lemon, juiced• 2 x 320g packs ready-rolled puff pastry

suitable for vegans • 2 tbsp almond milk

Beetroot & squash Wellingtons with kale pesto

Servings: 6

Put some welly in your Christmas dinner. Make these vegan Wellingtons ahead of time for a less stressed Christmas dinner. Even the meat eaters will love them!


Instructions1. Heat oven to 190C/170C fan/ gas 5. Toss the onion, beetroot, squash and garlic in a

roasting tin with 2 tbsp olive oil, the thyme leaves, sumac and some seasoning. Roast for45 mins until the vegetables are tender but still retain their shape, then stir in the lentilsand half the chestnuts. Squeeze the garlic cloves from their skins, reserve half andsquash the other two into the lentil mixture. Leave to cool completely.

2. Bring a large pan of salted water to the boil, tip in the kale, cook for 1 min until wilted,then drain and run under cold water until cool. Squeeze all the water from the kale, thenput it in the small bowl of a food processor along with the reserved garlic cloves, chesnuts, the lemon juice, olive oil and some seasoning. Blitz to a thick pesto, and season totaste.

3. On a lightly floured surface, unravel the sheets of puff pastry. Cut each sheet into threewidth ways so that you have six strips in total then divide the kale pesto between these,followed by the roasted veg and lentils, heaping the mixture on top of the pesto and leaing one side free of filling so that it is easier to roll. Brush all the borders with halfthe milk, fold over the ends, then carefully roll the pastry lengthways to completely encasethe filling into a roll. Place your six individual Wellingtons on a baking tray lined with baing parchment and chill for at least 1 hr, or cover with cling film and leave overnight. Iffreezing, cover and freeze on a lined baking tray for up to 3 months.

4. To bake from chilled, heat oven to 190 C/170 C fan/gas 3 and line a baking tray withparchment.

5. Brush the top of each Wellington with the remaining milk and sprinkle with a little sumac,then bake for 30 mins from chilled or 45 mins from frozen until crisp and golden. Scatterover extra thyme and some flaky sea salt and serve.


Ingredients:• 7-8 spring onions• 2 cloves of garlic• 2 fresh red chilli• rapeseed or olive oil• 2 fresh bay leaves• 4 whole cardamom pods• 3 teaspoons coriander seeds• 3 teaspoons cumin seeds• 1 teaspoon ground turmeric• 300 g basmati rice• 400 g leftover roast veg , such as

parnips, beetroots, potatoes• 6 medium free-range eggs• 1 splash of white wine vinegar• 200 g leftover cooked green veg , such

as Brussels sprouts, spinach• 1 bunch of fresh flat-leaf parsley , (30g)• 1 bunch of fresh mint , (30g)• 2 limes• 1 pomegranate

Beetroot & squash Wellingtons with kale pesto

Servings: 6

Embrace those Christmas day leftovers and use whatever roasted veggies you’ve got to rustle up this vibrant veggie dish for breakfast or brunch in the days that follow.


Instructions1. Preheat the oven to 180°C/350°F/gas 4.2. Finely chop the spring onions, then peel and finely slice the garlic. Chop the chillies. Heat

a good glug of oil in a large, ovenproof pan. Add the spring onions, garlic and bay leaves,and cook over a low heat for 10 minutes, until the spring onions are soft and sweet.

3. Bash the cardamom pods and the coriander and cumin seeds with a pestle and mortarand add to the pan with the turmeric, chopped chilli and a couple of hearty pinches of seasalt. Stir for 3 to 4 minutes over a medium heat, until the spices are fragrant.Increase the heat, add the rice and a little more oil if needed and stir to coat in the spices.

4. Pour over about 800ml of cold water – you want it to come about 1cm above the rice. Popthe lid on and put the pan into the oven for 25 minutes.

5. While the rice is cooking, put the root veg on a baking tray, drizzle with oil, season andpop into the oven to warm up for the last 10 minutes.Meanwhile, poach your eggs. Put a shallow pan of water over a medium heat, add a splashof vinegar and, once simmering, break in the eggs and cook for 2 to 3 minutes.

6. Once the veg and rice are done, remove them from the oven and stir them together. Mixthrough the greens, herbs and lime juice.Pile the mixture into bowls, top each one with a poached egg, and serve with the pomgranate seeds scattered on top.

From all of us at Garrets we thank you for your continued support throughout 2020 and we look forward to a prosperous 2021 together. We wish you all a Merry Christmas and Happy New Year.

Safe Voyage!


dear master & chief cook,...dear master & chief cook, welcome to the december edition of the garrets...

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