On the RMS St Helena we pride ourselves in our fabulous food. We experiment with flavours and ingredients to bring you a gastronomic extravaganza onboard. We would like to share with you a taste of the RMS St Helena with some fabulous recipes to try at home. Come back to see what else we add from the ship’s wonderful repertoire.
St Helenian Stuffed Tuna Steaks
4 x 200g tuna steaks
250g mashed potato
1 medium chilli (deseeded and finely chopped)
1/2 cup fresh bread crumbs
1 tbsp finely chopped parsley
Salt and pepper to taste
Cooking oil (for frying)
Wash the tuna steaks and allow them to dry.
Make an insert into the middle to create a pocket for your stuffing.
Mix together all the other ingredients to make your stuffing, adding the chilli, salt and pepper to taste.
Spoon the stuffing mixture into the tuna steaks.
Season the stuffed tuna steaks with salt and pepper if you wish.
Heat the cooking oil in a frying pan. Once hot enough, fry the tuna steaks on both sides until golden brown.
St Helenian Goat Meat Curry
1 large onion peeled and diced
3 medium carrots peeled and chopped
2 medium potatoes peeled and diced
2 tbsp medium or hot curry powder
2-3 bay leaves
1kg diced goat meat with the bone
salt to taste
1 tbsp corn flour
1 small chilli
1 tsp crushed garlic
1 tsp ginger paste or fresh ginger
Fry the onions until soft, add the goat meat and leave to simmer with the lid on the pot until tender.
Add the curry powder, carrots, bay leaves, chilli, garlic and ginger if you wish, stirring to infuse all the ingredients together.
Add a small amount of water to the pot and leave to cook until the carrot is about half done.
Add the potato and more water, if you need it, and leave to boil until all the meat and vegetables are fully cooked.
Make a paste using corn flour and water and slowly add to the curry until it starts to thicken. Add salt to taste and leave to boil for another 3-5 minutes.
Serve hot with boiled rice and any other vegetables of your choice.
St Helena Fish Cakes
250g fresh tuna
1 small onion, finely chopped
1 pinch of thyme
1 small/medium egg
1/2 tablespoon chopped parsley
1 teaspoon mixed spice
1 rasher of bacon diced
Salt to season
1 chilli chopped finely
2 1/2 tablespoons of paprika
2 tablespoons of salt
2 tablespoons of garlic powder
1 tablespoon of black pepper
1 tablespoon of onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients roughly
Peel and boil potatoes in lightly salted water until soft. Drain, mash and leave to cool.
Shred the fish with a knife until fine. Add the mashed potato.
Heat a frying pan on a medium heat with 2 tablespoons of cooking oil.
Fry the onion, parsley, thyme, spice, salt, chilli and bacon until lightly browned.
Cool, then add to fish and mashed potato. Add the egg and mix together.
Form patties with hands to about 1/2 inch to 3/4 inch thick and about 3 inches round.
Head a frying pan on a medium heat with 2 tablespoons of cooking oil.
Fry patties until brown on both sides.
St Helena Fish Cakes are traditionally served on hamburger buns with ketchup, rice pilaf and vegetables.
1 1/4lb flour
5 tspns baking powder
2 tspns mixed spice
1/4 lb sugar
pinch of salt
1 tspn treacle (or 1 tblspn burnt sugar)
15ml vanilla essence
1lb dates (or mixed fruit)
Place the flour in a mixing bowl and add the baking powder.
Mix together the mixed spice, sugar and a pinch of salt and add to the bowl.
Rub in the margarine. Beat the eggs and add to the mixture.
Add the treacle, vanilla essence and the dates.
Make sure all ingredients are mixed together well.
Dampen a new pillowcase or cloth bag and dust with flour.
Add the cake mixture to the bag.
Allow for some space for the pudding to expand before tying with string.
Place in a pot of boiling water and boil for 1 hour 30 mins.
Remove from the pot and allow to drain before moving the pudding from the bag.
Sit back, put your feet up and enjoy with a cup of tea and memories of flavoursome yarn from the good Ole RMS St Helena grapevine.