Really excited about this post today, Galley Peeps! I have a new recipe to try out in my Omnia stove top oven and a new galley toy to play with. I recently learned about this barbecue thermometer from someone on a social media group that I follow. It’s probe fits perfectly into the lid of the Omnia to monitor the ambiant temperature inside the cook pan.
Up to now I’ve had to guess at what temperature to set the stove and for how long so that I could successfully modify recipes made for conventional ovens. But now I’ll be able to have a more accurate read while things cook. For example, for this recipe in a conventional oven the dish would be cooked at 350 degress F but the maximum thermometer read inside the Omnia was 275 degrees F after 10 minutes with my burner was set on high. At this point I usually turn the heat down to medium low for the remainder of the cooking time. The Maverick also has an alarm setting to monitor when the temperature falls above or below the set cooking temperature so I now know that for this recipe I can set the cooking temp to 275, and when the alarm goes off I can turn the heat down to finish cooking. Since not all stoves are created equal, cooking temperatures and times will vary and I expect when we are back on the water this summer there will be a whole new set of parameters to deal with but this little gadget will be a great help in dealing with the variables. I can’t wait to try it out on more recipes.
The Maverick worked so well that I expect I may have to share it with ‘he who mans the grill’…or maybe he can get his own.
I’ve added a RESOURCE page to the blog (upper left of each post) with a link to the Sea Dog Boating Solutions’ online store, source of both the Maverick thermometer and Omnia stove top oven. There is also a direct link to Sea Dog’s site at the end of this post. From time to time, I’ll be adding links to other sites on my Resource page that I’ve found useful to our minimal, down-sizing, tiny, healthy living.
Now onto some cooking…
When I first found this recipe I thought that turnip seemed like an odd choice for a hash bake but was willing to try it. After all, adding more vegetables to our diet is always a good thing and turnips are a good source of Vitamin B6, Calcium, Phosphorus and Manganese, Dietary Fiber, Vitamin C and Potassium. And from a tiny boat galley perspective, this little root vegetable keeps very well unrefrigerated.
I added a grated carrot to the mix for some variety. Once the browned breakfast sausage was cooled a bit I tossed everything together with a healthy grind of sea salt and pepper and threw the mixture into the Omnia cooking pan.
The probe of the Maverick thermometer fit perfectly into the lid (simply slide the grey silicone sleeve back). Timer and alarm set, I hovered over my creation for a full 15 minutes to make sure all was well. I gave it an extra 5 minutes of cook time to make sure it was completely set, left it rest on the counter for another 5 then it was time to dine.
Recap – love my new galley tool!….and turnips make a really tasty hash bake. Served today with a splash or three of hot sauce and some fresh boat sprouts. You can read more about my sprouting experience here.
Inspiration for recipe thanks to Marks Daily Apple
Also, many thanks to Steve, from Sea Dog Boating Solutions, for his superior products and client service.
And finally, a big thank you to Lee, for pointing out that this marvellous galley tool was available.
- 6-8 small breakfast sausages
- 1 small turnip, peeled and greated (about 2 generous cups)
- 1 carrot, grated
- 2 green onions, chopped
- 4 eggs, lightly whisked
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried chilis (optional)
- In sauté pan brown sausage links breaking up as they cook with the back of a wooden spoon.
- Remove from heat, drain off any excess grease and set aside to cool a bit.
- In mixing bowl combine eggs, vegetables and season with salt, pepper and chilis it using
- Stir in cooled sausage and spoon all into prepared cooking pan.
- Set, covered, on pre-heated base plate and cook on high for 10 minutes.
- Reduce heat to medium low and continue to cook until the hash is set and browned around the edges, about another 10-15 minutes.
- Remove from heat and let sit for about 5 minutes.
- Slice and serve.
- For conventional oven, prepare as usual, bake in a 350 degree oven in a prepared 8"x8" pan uncovered for about 20-25 minutes.