COOKBOOK FOR A HEALTHY LIFESTYLE BY ATLAS PROFESSIONALS
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INTRODUCTION
COOKBOOK FOR A HEALTHY LIFESTYLE Welcome to the inaugural edition of the Atlas Professionals Cookbook! On this occasion we acknowledge our many catering Heroes worldwide. The catering business line is a recent addition to Atlas Professionals’ service offering, thanks to the joint venture with Programmed Marine in Australia and New Zealand which started in July 2017. 2018 has been an eventful year for the catering business at Atlas Professionals in Australia and New Zealand, as it expands its global footprint to meet the demands of our professionals and clients, wherever they may be. And, with every new adventure there’s a story to be told - or in this case, recipes to be shared. The galley is the beating heart of a vessel. From Bill Bishop’s Pumpkin and Feta Salad to Chris Miller’s Bircher Muesli to Triscilla Holborow’s delightful Aboriginal recipe, Atlas Professionals is proud to have these Heroes representing us in the field at the frontier of Energy, Marine and Renewables. In his preface, Operations Manager Catering Chris Seidel provides an insight into what drives Atlas Professionals Catering, from its beginning to what we achieve today and how we aim to grow in the future. The selected recipes have been lovingly compiled by the catering team at Atlas Professionals in Australia, Malaysia, New Zealand and Qatar and analysed for their nutritional value by an accredited dietician. Atlas would like to thank the participating clients and professionals for their contribution and wish them every success in the year ahead. I trust that you will enjoy preparing the recipes almost as much as sharing the finished product. The proof of the pudding is, after all, in the eating! Jim Caldwell CEO Joint Venture Atlas Professionals
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PREFACE
CHRIS SEIDEL OPERATIONS MANAGER CATERING Atlas Professionals and its dedicated team of hospitality professionals have provided catering, accommodation and janitorial services to its valued clients in Australia and New Zealand for nearly 30 years, supporting vessels and marine activities both onshore and offshore. Hence, Atlas is well established in the market place, both in Australasia and internationally, as a quality provider of catering services in the oil and gas industry. Chris Seidel instigated this cookbook to celebrate Atlas’ catering Heroes – who often get asked,“Can I get this recipe to make when I’m back home?”.
Great food and a ‘home away from home’ As Operations Manager Catering, Chris Seidel has made it his mission to bring great food to Atlas’ clients across the globe. Based in Perth, Chris joined Atlas Professionals when the company acquired the international activities of Programmed Marine in June 2017 and formed a joint venture for offshore and marine manning services in Australia and New Zealand. At that time, Chris had already been in his current role for around three years. Chris says: “We know the crew, given the opportunity, would prefer to be with their families. But if they can look forward to a great meal, comfortable bed and clean laundry, this helps them and ultimately our clients, because the crew are happy. We are to have passionate, highly talented and skilled people who want to make a difference”.
Our Professionals Atlas Professionals is able to provide industry trained, proficient and experienced professionals in catering, accommodation and janitorial services on a permanent, ad hoc or relief basis, in
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various classifications for diverse offshore marine, drilling, construction and accommodation facilities. “We have brilliant people working for us and they understand our expectations and our standards”.
Commitment to Wholesome Food & Healthy Lifestyle
“Our dedicated catering team of cooks, stewards, facility managers and camp bosses delivers a 24 hour service in all aspects of hospitality. This includes 28 day-cycle light meals and refreshments, tailor made menus designed to complement healthy eating cultures, main course dining and themed cultural menus. Not to forget the dietary conscious healthy choices, specialty international and festive meal choices and quality artisan bakery provisions. And, of course, accommodation, laundry and janitorial services and facility management, cabin allocation and administration”.
“Our dietitian reviews all the menus annually. But it is not just about eating fruit and vegetables, we also have table toppers, posters and other promotional material on board facilities encouraging everyone to try and eat more fruit and vegetables, reduce salt and sugar intake and remember to rehydrate, sanitise their hands, get enough rest and exercise”.
Food Safety & Zero Harm
Some of the initiatives in place at various facilities include the recycling of waste cooking oils, switching over to refillable cooking oil packaging that allows for the return of waste oils ashore for recycling, segregated cartons for glass recycling, the reduction of single-use cups and distribution of reusable steel water bottles and ‘keep cups’ for the crew to use on board.
Chris continues: “With all worksites, it is important that the catering provider has extensive experience in remote provisioning and supply chain logistics and a sound application of Hazard Analysis Critical Control Points (HACCP)”. “Also, a comprehensive understanding of international food safety management and hygiene standards and worldwide quarantine and inspection requirements is required. It goes without saying that Atlas meets these requirements. It is part of our Zero Harm DNA”.
Chris stresses that another major reason customers choose Atlas Professionals Catering, over and above the focus on good food, is its promotion of healthy eating and a healthy lifestyle.
Waste Management Initiatives for a Greener Planet New Zealand based Catering Officer Assistant Kristie Waretini adds, “We don’t only want to do good for the professionals offshore, but also for the environment. That is why we implement waste management initiatives wherever possible, often together with our clients, to play our part in generating energy for a greener planet”.
Cost Saving with Stock Inventory Management System Atlas Professionals is also one of the first service providers to use a modern Stock Inventory Management System (SIMS) technology on facilities to manage stock control. “As soon as the team on board issues provisions to the galley, this is taken off the stock inventory and automatically reordered,” Chris explains. “We are already seeing substantial savings. Both for Atlas in terms of ordering fewer provisions and our clients whose logistical requirements are simplified. This cuts the number of containers that have to be taken out to a facility for instance, so imagine the savings over a year!”
International Expansion Chris says he and the team are looking forward to the new opportunities offered by Atlas Professionals’ international footprint. “We see this positive, healthy eating culture making a difference, and want to see this model from Australia brought all over the world. In addition to pursuing opportunities in Australia and New Zealand, the company is now looking to further expand its catering services into South East Asia, the Middle East, Africa, Europe, Brazil and the Gulf of Mexico”. “You will already see some of these cultural influences reflected in this cookbook. We have included recipes coming from various cuisines. Also, we have included an Indigenous recipe to pay respect to and recognise Australia’s Indigenous peoples and cultures. Acknowledging local influences in this global industry helps to create that ‘home away from home’ feeling. I hope everyone that picks up this cookbook can experience this feeling when preparing and enjoying the meals – it might even make you long for some time offshore?”
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A PROFESSIONAL’S THOUGHTS
HEALTHY, FRESHLY PREPARED MEALS With diet overtaking smoking as the leading cause of ill health and early death, workplaces are ideal settings for encouraging healthy eating.Terri Quinlan, Nutrition Consultant and Accredited Practising Dietitian (APD), outlines the benefits of a healthier workplace and how Atlas Professionals supports this.
Importance of Wholesome Catering Terri has been a dietitian and nutritionist for over 25 years and has clearly seen the level of interest in nutrition and health change enormously over that time, both amongst the general public and the food industry. And this interest continues to grow because food has such an important place in all our lives as a source for optimal health and wellbeing. “Offshore workers, with extended work periods of many weeks of the year away from home will, in many cases, rely upon the catering service at their workplace to provide as much as 50 to 70 per cent of their food and nutrition annually,” says Terri. “That is why it is extremely important that those catering for large numbers of people take into consideration the nutritional quality of the food, along with all the other factors”.
average of 25 per cent and contribute to lower levels of fatigue. They therefore have a positive impact on safety culture. Next to this, organisations that do not support health and wellbeing are four times more likely to lose employees”.
Healthy choices and portion size control Likewise, other clear benefits of employers supporting the promotion of health and wellbeing in the workplace are increased workforce productivity, greater general alertness, higher energy levels and innovation, and greater employee satisfaction, according to Terri. For employees, the benefits of promoting better eating and lifestyle can include improved health and wellbeing, increased enjoyment and work satisfaction, improved morale and reduced stress and anxiety. “Promoting healthy eating in the workplace can contribute to better physical and mental health for workers day to day and a reduced risk of chronic disease in the longer term. For example, studies have shown a 5 to 10 per cent reduction in heart disease risk for every additional serve of fruit or vegetable consumed each day”.
Professional advice on Atlas’ Menus Atlas recognises the importance of the ever-increasing interest in health and nutrition, and incorporates the professional advice of Terri when planning all its menus and recipes. There is a top priority placed on sound scientific evidence and how this relates to the latest health trends.
As an APD registered with the Dietitians Association of Australia, Terri reviews the Atlas Professionals menus annually. “Atlas Professionals menus provide as their hallmark an extensive variety of freshly prepared, nutritious and appealing meals to workers. They meet and exceed all required targets for menu choice, as defined in nutrition guidelines”.
Benefits of a Healthier Workplace “For employers, the benefits of promoting health and wellbeing in the workplace are wide-ranging,” Terri continues. “Successful health and wellbeing initiatives can reduce ill-health by an
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sources including seafood, poultry, dairy and eggs; a renewed focus on vegetarian options using plant-based protein from nuts and legumes; and lots of low GI wholegrains,” Terri says.
“Atlas has prioritised the inclusion of high quality, nutrient-rich ingredients in its menus, ensuring a huge variety of fresh fruit and vegetables; generous amounts of optimal lean protein
The Atlas teams, working on vessels and sites across Australasia, produce thousands of delicious, healthy, freshly prepared meals for workers every day, and they do so with a recognition of how important good food is to help people feel energised, happy, satiated and appreciated. “However, with the extensive menu and self-select buffet provided by Atlas Professionals, it would be relatively easy to consume an excess of energy (calories). Over the long term, this could result in weight gain for some employees if inadequate care is taken with portion control,” Terri states in the 2018 Nutritional Analysis Report. Following recommendations made by Terri, Atlas will put in place onboard communication to encourage portion control. Over and above this, in some of the menus Atlas has developed a ‘Healthy Choice’ to appropriately facilitate an easily identifiable option for the many workers who, for either health or personal reasons, are motivated to eat an optimal diet, lower in energy, fat and sugar. “Eating well is such a key aspect of looking after our health, I have particularly enjoyed seeing so many of my past recommendations incorporated into the current menus”. In the conclusion of the 2018 Nutritional Analysis Report, Terri says: “The depth of choice available on Atlas’ menus and the high nutritional value of the food offered is a credit to Atlas Professionals and I am very pleased to endorse Atlas Professionals’ Menus as meeting and exceeding all the required Australian Nutrition Standards”.
A Cookbook by Passionate Catering Professionals On the cookbook, Terri comments that it is first and foremost a “celebration of passion for good food. The collection of varied recipes, with an array of fresh ingredients and mouth-watering flavours, so beautifully showcases the depth of culinary skill and the fascinating diversity that exists amongst the many talented chefs at Atlas Professionals”. “The high incidence of health problems such as diabetes, coronary heart disease, high blood pressure and cancer is a looming concern for all of us, and eating patterns are a major factor in the development of these diseases. Switching from eating too many foods high in sugar, salt and saturated fat is important for all. I hope people will enjoy the delicious recipes and can make informed choices about the nutritional value of each,” Terri concludes.
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TABLE OF CONTENTS
PICK YOUR RECIPE AND BON APPÉTIT!
10
1
2
3
4
5
p. 15
p. 17
p. 19
p. 23
p. 25
BIRCHER MUESLI
SPINACH & FETA FRITTATA
POACHED EGGS ON SOURDOUGH
VEGETABLE PAKORA WITH CUCUMBER RAITA
HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS
6
7
8
9
p. 27
p. 31
p. 33
p. 37
p. 39
PONZU OYSTERS
WATTLESEED & MACADAMIA MILK DAMPER
THAI FISH CAKES WITH NUOC MAM CHAM DRESSING
DHABA STYLE DAL PALAK
MEXICAN TOMATO TORTILLA SOUP
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10
11
12
13
14
15
p. 41
p. 45
p. 47
p. 49
p. 53
BARSZCZ (POLISH BORSCHT) SOUP
BARLEY, PARSLEY & WALNUT SALAD
PUMPKIN AND FETA SALAD
SPICY SUMMER WATERMELON SALAD
MARINATED LAMB CHOPS WITH GREEK SALAD
16
17
18
19
20
p. 55
p. 57
p. 59
p. 61
p. 63
CAULIFLOWER PIZZA
MOROCCAN PORK MEDALLION
JAP THAI BARRA
INDONESIAN BEEF RENDANG
PANEER BUTTER MASALA
21
22
23
24
25
p. 65
p. 67
p. 71
p. 73
p. 75
MUSSELS SPAGHETTINI
BARRAMUNDI MOUSSE WITH CITRUS DRESSING
CHOCOLATE CHIP MUFFINS
CHOCOLATE CHERRY AND WALNUT SLICE
WELSH TEA CAKE Atlas Professionals Cookbook 11
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BREAKFAST BIRCHER MUESLI
p. 15
SPINACH & FETA FRITTATA
p. 17
POACHED EGGS ON SOURDOUGH
p. 19
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BREAKFAST
BIRCHER MUESLI
PREPARATION
15 MINUTES
INGREDIENTS
CHEF
• 500g rolled oats • 500g quick oats • 200g Kellogg’s All-Bran • 4 Granny Smith apples • 4 Red Delicious apples • 1 lemon • 250g flaked almonds • 150g crushed walnuts • 150g pumpkin seeds • 150g sunflower kernels • 100g chia seeds • 60ml honey • 4 tbsp. cinnamon • 1L natural yoghurt • 2L fresh water approximately
“THIS IS ONE OF MY FAVOURITE BREAKFAST CHOICES, FULL OF GREAT TEXTURES, CREAMINESS AND SHARPNESS FROM THE FRUIT. PERFECT START TO THE DAY. I WANTED TO SHARE THIS RECIPE SO THAT OTHERS CAN ENJOY AND PROMOTE HEALTHY EATING. THE APPLES COULD BE SUBSTITUTED WITH PEARS”.
SERVES
25 PEOPLE
1
Chris Miller Ensco DPS-1 Australia
STEPS • Weigh all the dry ingredients into a large mixing bowl. • Grate apples into the dry mix. • Zest lemon and squeeze juice over apple. • Add the water and mix well, leave to soak in fridge overnight. • Add the yoghurt and honey, mix well, add more water to desired consistency.
TOTAL TIME
15 MINUTES
Energy (kJ)
Per Recipe
Per Serve
44715
1788
Protein (g)
404
16
Fat (g)
526
21
Saturated Fat (g)
59
2.4
Carbohydrate (g)
934
37
Sugars (g)
324
13
Fibre (g)
298
12
Sodium (mg)
1796
72
Calcium (mg)
5168
206
Iron (mg)
118.3
4.7
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BREAKFAST
SPINACH & FETA FRITTATA
PREPARATION
10 MINUTES
INGREDIENTS
CHEF
• 1 tsp. olive oil • ½ small brown onion, peeled and finely chopped • 1 tsp. crushed garlic • 250g baby spinach • 4 eggs • ½ cup feta, crumbled • salt & pepper
“THIS IS A VERY QUICK AND HEALTHY OPTION, WHICH CAN BE ENJOYED OFFSHORE OR AT HOME. MADE FROM EGGS, IT HAS A HIGH PROTEIN VALUE. IT CAN BE USED AS A BREAKFAST OR DINNER CHOICE. YOU CAN SERVE IT WITH SOUR CREAM AND LEMON”.
STEPS • Preheat grill to medium high heat. • Use a non-stick frying pan that can be placed under the grill and heat the oil over a medium heat. • Add the onion and cook until just starting to brown. Add the spinach and toss for 1 to 2 minutes or until it begins to wilt. Remove from heat and allow to cool. • Beat the eggs in a bowl and add in the cooled spinach and the feta. Season to taste. • Place the frying pan over a medium heat and add the eggs. Stir gently until you feel the eggs start to set on the bottom. Turn off the heat so that the frittata stays quite runny. • Place frying pan under the grill for 2-3 minutes or until the frittata is golden and cooked all the way through (check with a fork). • Place a plate over the top of the pan and turn over quickly but carefully to release the frittata. • Serve hot or cold with a crispy side salad.
TOTAL TIME
20 MINUTES
SERVES
2 PEOPLE
2
Darren Robinson POSH Arcadia Australia
Energy (kJ) Protein (g)
Per Recipe
Per Serve
3155
1577
48
24
Fat (g)
55.5
27
Saturated Fat (g)
19.4
9.7
Carbohydrate (g)
9.2
4.6
Sugars (g)
8.4
4.2
Fibre (g)
13.8
6.9
Sodium (mg)
1391
695
Calcium (mg)
533
266
Iron (mg)
13.6
6.8
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BREAKFAST
POACHED EGGS ON SOURDOUGH
PREPARATION
15 - 20 MINUTES
TOTAL TIME
30 MINUTES
3
SERVES
2 PEOPLE
INGREDIENTS
INGREDIENTS BEETROOT DIP
CHEF
• 4 slices of fresh crusty sourdough • 100ml olive oil • 4 free range eggs • 1 dessert spoon of white vinegar • 400g of pearl couscous (parboiled to al dente) • 150g of diced speck • 2 large field mushrooms sliced • fresh Italian parsley, coarsely chopped • salt and pepper to season • paprika powder to season • 1 large avocado, freshly smashed and seasoned
• 450g can baby beetroot, drained and coarsely chopped • 250g (1 cup) Greek style yoghurt • 2 tbsp. fresh lemon juice • 1 tsp. ground cumin • 1 tsp. fresh coriander • salt and freshly ground black pepper
“THIS IS A SPECIAL BREAKFAST DISH IN THE MORNING FOR TWO, TO SHARE WITH YOUR PARTNER OR LOVED ONE. POSSIBLY FOR BREAKFAST IN BED OR MAYBE OUTSIDE IN THE GARDEN ON A NICE RELAXING SUNDAY MORNING FOR BRUNCH”. Chris Seidel Atlas Professionals Australia
STEPS • In a saucepan sauté the speck and mushroom with olive oil until browning lightly. Add parboiled pearl couscous with a pinch of paprika powder, salt and pepper and cook to taste. Fold through parsley. • Poach eggs (2 by 2) in a small saucepan of water seasoned with vinegar and salt. • Toast crusty sourdough and drizzle with olive oil. • Spread smashed avocado liberally on the sour dough. • Place the couscous, speck and mushroom mix over the sourdough. • Top with poached eggs. • Combine beetroot dip ingredients and blend or mix. • Serve the beetroot dip on the side. Note: Optional to garnish with wild rocket or basil flowers.
Energy (kJ)
Per Recipe
Per Serve
1932
966
Protein (g)
60
30
Fat (g)
99
49
Saturated Fat (g)
23
11.5
Carbohydrate (g)
198
99
Sugars (g)
7
3.5
17
8.5
Sodium (mg)
1971
985
Calcium (mg)
205
102
Iron (mg)
9.1
4.5
Fibre (g)
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APPETIZER VEGETABLE PAKORA WITH CUCUMBER RAITA
p. 23
HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS
p. 25
PONZU OYSTERS
p. 27
WATTLESEED & MACADAMIA MILK DAMPER
p. 31
THAI FISH CAKES WITH NUOC MAM CHAM DRESSING
p. 33
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APPETIZER
VEGETABLE PAKORA WITH CUCUMBER RAITA
PREPARATION
15 - 20 MINUTES
TOTAL TIME
35 MINUTES
SERVES
8 PEOPLE
4
CHEF
INGREDIENTS
STEPS
“I PARTICULARLY LIKE THIS RECIPE BECAUSE IT IS SIMPLE, SUPER TASTY AND IS POPULAR WITH VEGETARIANS AND MEAT EATERS ALIKE. IT ALSO EASILY RESONATES WITH PEOPLE FROM VARIOUS REGIONS OF THE WORLD. INGREDIENTS MAY BE SUBSTITUTED OR ADDED TO SUIT PERSONAL PREFERENCES”.
• 200g flour • 2 medium onions • 6 medium potatoes • 2 tsp. salt • 4 tsp. garam masala • 2 tsp. turmeric • 4 chillies finely chopped • 2 tbsp. ginger grated • handful chopped coriander • 2 tsp. cumin • 1 tbsp. red chili powder • water
• Heat oil on medium heat in shallow pan. • Slice onions lengthways. • Peel and grate potatoes. • Sprinkle all dry ingredients into a bowl and then sieve in flour, mix together. • Add water gradually to create a thick batter coating on all vegies. Do not leave batter and vegetables mixture for too long. • Test oil heat by dropping a little batter into the oil. When brown and risen it is ready. Carefully put in the pakoras and move them around to prevent them sticking together. • When golden brown and crisp, remove from oil and set on paper towel.
George Villa POSH Arcadia Australia
Energy (kJ) Protein (g) Fat (g)
Per Recipe
Per Serve
12678
1657
79.5
11.1
159
20.5
Saturated Fat (g)
20.5
2.8
Carbohydrate (g)
290.8
37.7
Sugars (g)
63.8
9.4
Fibre (g)
45.8
5.7
Sodium (mg)
616
94
Calcium (mg)
1332
210.4
Iron (mg)
13.5
1.7
CUCUMBER RAITA • 1 medium cucumber • 1 tsp. cumin • 2 cups plain yoghurt • 1 garlic clove minced • 2 tbsp. fresh coriander, chopped • paprika to garnish
STEPS CUCUMBER RAITA • Peel cucumber. • Cut lengthwise into quarter inch strips, then into slices crosswise. • Blot off moisture with paper towels. • In a bowl, stir yoghurt until it is smooth and mix it with the cumin, garlic and coriander. • Combine mixture, sprinkle paprika for garnish.
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APPETIZER
HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS INGREDIENTS
Per Recipe
Per Serve
• 3 large beets, tops trimmed • 4 large carrots, peeled and cut into 1-inch chunks • olive or canola oil • 3 tbsp. balsamic vinegar • 2 tbsp. honey or maple syrup
Energy (kJ)
3274
327
Protein (g)
12.8
1.3
Fat (g)
19.4
1.9
Saturated Fat (g)
1.3
0.1
Carbohydrate (g)
121
12.1
STEPS
Sugars (g)
121
12.1
Fibre (g)
41.2
4.1
Sodium (mg)
478
47.8
Calcium (mg)
253
25
Iron (mg)
5.7
0.6
• Wrap the beets in foil and roast them in the oven at 180°C for 1½ hours. Set them aside until cool enough to handle. Ensure that you stir every 15 minutes for even coating of the glaze on the vegetables. • Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a 15x10-inch (~38x25 cm) baking pan. Roast for about 30 minutes, turning once or twice, until soft and carrots start to turn golden. • Combine the balsamic vinegar and honey in a large skillet, add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan. • When the beets are cool enough to handle, peel them with your fingers. Slice the beets into wedges and place in the skillet with carrots. • Heat vegetables over medium-high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediately, or cool and serve over a salad.
PREPARATION
15 - 20 MINUTES
TOTAL TIME
50 MINUTES
SERVES
10 PEOPLE
5
CHEF “THIS DISH ALWAYS BRIGHTENS UP THE HOT FOOD DISPLAY WITH ITS SHINY BRIGHT COLOURS. THE BALSAMIC GLAZE IS A CLASSIC MARRIAGE OF THE BEETS AND CARROTS”. Stephen Wells POSH Arcadia Australia
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APPETIZER
PONZU OYSTERS
PREPARATION
10 MINUTES
CHEF
INGREDIENTS
“PONZU IS A CLASSIC CITRUS BASED SAUCE FOR JAPANESE CUISINE. PON MEANS PUNCH, ZU MEANS VINEGAR. A CLASSIC JAPANESE CONDIMENT AS WELL AS A SAUCE. I CHOSE THIS SAUCE FOR ITS SIMPLICITY AND DELICATE CITRUS FLAVOUR. IT’S VERY SUITABLE FOR VARIOUS TYPES OF SEAFOOD”.
• 250ml light soy sauce • 100ml fresh lime juice • 50ml sesame oil • 100g palm sugar • 30g ginger • 20g garlic • 2 lime leaves • 2 chillies • 50ml mirin (Japanese rice wine) • 10g bonito flakes (dried, fermented & smoked skipjack tuna) • 600g oysters
Kirk Donkin POSH Arcadia Australia
Energy (kJ)
Per Recipe
Per Serve
9884
2471
Protein (g)
112
28
Fat (g)
144
36
Saturated Fat (g)
32
8
Carbohydrate (g)
156
39
Sugars (g)
100
25
Fibre (g)
12
3
Sodium (mg)
10928
2732
Calcium (mg)
456
114
Iron (mg)
21.7
5.4
TOTAL TIME
20 MINUTES
SERVES
4 PEOPLE
6
STEPS • Mix the ingredients together in a bowl and whisk. • Lightly steam the oysters. • Refresh the oysters in ice. • Place oysters in shallow salad tray. • Coat with sauce. • Garnish with diced tomato, sesame seed and fresh coriander. Note: We recommend using only a small amount of the ponzu sauce as it is high in sodium.
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TRISCILLA HOLBOROW
GOING OFFSHORE IS A MULTICULTURAL EXPERIENCE A balanced combination of cultures and flavours Atlas Professionals’ menus contain an extensive variety of freshly prepared, nutritious and appetising meals for employees. Over and above the menus meeting and exceeding nutritional guidelines, they also appropriately address the cultural needs of workers. For example, Atlas has incorporated a ‘Korean Choice’, ‘Indian Choice’ and ‘Vegetarian Choice’ (amongst others) in its tailormade menus and has hosted several special theme nights for national remembrance occasions such as Bastille Day, ANZAC Day, NAIDOC Week and 4th of July on various offshore vessels and facilities.
Recognising cultural backgrounds Drawing on the rich multicultural workplace that exists throughout Atlas’ offices around the world and on board offshore facilities, Atlas’ menus celebrate that food has a language of its own and provides nourishment to not only the body but also the soul. Food is a means of coping with homesickness, offsetting feelings of loneliness and isolation and creating that ‘home away from home’ feeling. Recently, a client explained passionately to Catering Officer Joana Dixon, an enthusiastic advocate of nutritious and nourishing food, that “I have not eaten Indian cuisine like that since I was at home”. For Joanna, there is no greater compliment that you can give to the dedicated catering team at Atlas.
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Joanna believes that “the food of our cultures becomes a part of who we are. We grow up with it and there are a lot of warm feelings and good memories associated with the food from our childhood. It ties our professionals to their families back home.” Next to this, she says food also has the power to bring people together, no matter what culture. “That’s why I love organising these special menu nights on the various facilities.”
Acknowledging Indigenous Australians Joanna continues, “Atlas is committing to local sourcing, employment and engagement. As a company, Atlas is dedicated to honouring Aboriginal and Torres Strait Islander peoples’ unique cultural and spiritual relationship to the land, waters and seas and their rich contribution to the society in which we live and work.” Joanna has gained rich Indigenous catering experience throughout her career. One of the special menu nights she organised was for NAIDOC Week, an Australian observance that celebrates the history, culture and achievements of Aboriginal and Torres Strait Islander people. With the 2018 NAIDOC Week theme “Because of her, we can!”, the Atlas Professionals team incorporated Triscilla Holborow’s ‘Wattleseed and Macadamia Milk Damper’ on the special menu.
Indigenous Employment Services Triscilla Holborow is an inspirational woman filled with passion and vision (to say the least). With more than 25 years’ experience in the mining and oil and gas sector she identified a need to
provide meaningful jobs for Aboriginals in the industry. In 2010 she left her job and together with another inspirational woman, Kelly Grady, founded REFAP (Real Employment For Aboriginal People), a multi-award-winning business that now employs over 80 people. Of these employees approximately 80% are Indigenous and 85% are female. As a Traditional Owner from the Yaburara and Yindjibarndi language groups, Triscilla says she regards being able to support her community as her greatest achievement. “I’m very passionate about helping Aboriginal and Torres Strait Islander people obtain meaningful and long-term employment. We want to engage and upskill communities for a better future.” REFAP provides employment opportunities for Aboriginal people through a variety of businesses which they created and developed. These businesses include the renowed Bushlolly Café inspired by Aboriginal flavours in Karratha, the heart of Western Australia’s energy sector, and REFAP’s thriving drycleaning company. “We had to wait eight years for the right business climate, including availability of suitable commercial premises and a decrease in the astronomical rents that exploded during the oil and gas boom,” Triscilla explains, “but we are now the first and only commercially operating laundry service in Karratha providing dry-cleaning, laundry and ironing services to Pilbara individuals and businesses.” Triscilla’s advice to everyone is: “If you have a dream, pursue it. Do it for the right reasons. Always make it based on your values and you cannot go wrong.”
Supplying nutritious bush foods Next to the shared commitment to investing in people, Triscilla can also relate to Atlas’ focus on fresh and healthy food. “We have beautiful bush food growing in Australia with incredible nutritious and medicinal properties contained within them. For centuries Aboriginals and Torres Strait Islanders have lived off the land and ocean of the astoundingly rich and varied Australian continent. People are just not aware of the beautiful taste and nutritional benefits of Aboriginal traditional food. Also, there is just not enough Aboriginal food available for wholesale or retail purchase.” Triscilla and Kelly plan to change this with their latest undertaking. Having acquired Australia’s largest native food farm Reedy Creek Nursery, the businesswomen want to disrupt the native food industry. “We will be able to make fresh, tasty and nutritious native foods more readily available to everyone by increasing capacity and distribution networks across Australia with our native food network, Bushlolly Aboriginal Australian Native Foods. And, by supplying to Atlas Professionals we can bring these native foods to offshore facilities as well.” Atlas Professionals Australia is looking forward to deepening its local sourcing, employment and engagement together with inspirational partners such as REFAP and to playing a part in the social change and opportunities that Triscilla and her team bring about for Aboriginal and Torres Strait Islander People.
Atlas Professionals Cookbook 29
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Atlas Professionals Cookbook
APPETIZER
WATTLESEED & MACADAMIA MILK DAMPER INGREDIENTS
CHEF
• 300g self-raising flour • 10g roasted ground wattleseed • 60g coconut oil • 1¼ cups macadamia milk • Flour, for needing • 100g macadamia nut butter • 1 tsp. ground lemon myrtle leaves
“THE DAMPER RECIPE WAS CREATED TO MAKE A NUTRITIOUS AND DELICIOUS VEGAN BASED BUSH DAMPER. WATTLESEED FLOUR WAS USED IN TRADITIONAL COOKING. WE ARE NOW BRINGING IT BACK TO THE MODERN TABLE”.
STEPS • Pre-heat oven to 180°C. Sift flour into mixing bowl. Add roasted ground wattleseed followed by a pinch of salt. Pour in coconut oil and stir until mixture resembles crumbs. • Make a well in the centre of the mixture and pour in ¾ cup of macadamia milk. Combine using a kitchen mixer with a dough hook. You can also do this by hand on the bench or in the bowl. The dough should be soft but not sticky. • Add the remaining macadamia milk if needed. If your mix is too dry you can add more macadamia milk or a little water. • Lightly kneed the damper on a floured bench and form a round shape. Place on a baking tray and cook for 35-40 minutes. • Combine macadamia butter and lemon myrtle together in a bowl. Add a pinch of salt or adjust seasoning to taste. For best results, leave mixture to infuse overnight. • Use a cake tester to check your damper is cooked through. Place on a wire rack to cool. Slice and serve warm with lemon myrtle macadamia butter.
PREPARATION
10 MINUTES
TOTAL TIME
50 MINUTES
SERVES
20 PEOPLE
7
Triscilla Holborow Bushlolly Café Australia
Energy (kJ) Protein (g) Fat (g)
Per Recipe
Per Serve
10220
2555
44
11
145
36
Saturated Fat (g)
68
17
Carbohydrate (g)
230
57
5
1
Sugars (g) Fibre (g)
23
6
Sodium (mg)
2325
581
Calcium (mg)
521
130
7.1
1.8
Iron (mg)
Atlas Professionals Cookbook 31
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Atlas Professionals Cookbook
APPETIZER
THAI FISH CAKES WITH NUOC MAM CHAM DRESSING
PREPARATION
25 MINUTES
TOTAL TIME
30 MINUTES
8
SERVES
20 PEOPLE
INGREDIENTS
STEPS
CHEF
• 800g white fish (snapper, cod or gurnard) • 200g king salmon • 1 tsp. finely chopped lemongrass • 1 finely diced shallot (or spring onion) • 1 tbsp. each of fresh ginger and garlic • half cup of chopped fresh coriander • 2 tbsp. fish sauce • 2 tbsp. kecap manis (ABC Soy Sauce) • 5 green beans finely chopped (optional) • salt and pepper
• Blend all ingredients until they form a consistent texture, but don’t overblend and leave a few chunks of fish. • Roll into a size slightly bigger than golf balls and lightly flatten. • Shallow or deep fry until just cooked (opaque in the centre). • Combine all ingredients for the dressing in a small saucepan. Bring to boil, then leave to cool. • Garnish fish cakes with fresh lime segments and coriander.
“THE INSPIRATION FOR THIS RECIPE COMES FROM MY TRAVELS THROUGH THAILAND AND VIETNAM, WHERE I LOVED THE STREET FOOD, ALL OF THEIR DIPPING SAUCES AND CONDIMENTS. SERVE THE FISH CAKES WITH A GREEN SALAD AND ENJOY WITH A BEVERAGE OF YOUR CHOICE”.
NUOC MAM CHAM DRESSING • 60ml fish sauce • 60ml rice wine vinegar • 2 tbsp. sugar • 125ml water • 2 cloves garlic finely diced • 1 small shallot finely diced • 1 Birdseye chili finely diced • 1 lime zest and juice • 1 tbsp. fresh coriander
Steve Rasmussen Maui Platform Alpha New Zealand
Per Recipe Energy (kJ)
Per Serve
11963
598
209
10.4
Fat (g)
210
10.4
Saturated Fat (g)
31.5
1.5
35
1.7
33.4
1.6
Protein (g)
Carbohydrate (g) Sugars (g) Fibre (g)
6
0.3
Sodium (mg)
13564
678
Calcium (mg)
367
18.3
Iron (mg)
8.6
0.4
Atlas Professionals Cookbook 33
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Atlas Professionals Cookbook
SOUP DHABA STYLE DAL PALAK
p. 37
MEXICAN TOMATO TORTILLA SOUP
p. 39
BARSZCZ (POLISH BORSCHT) SOUP
p. 41
Atlas Professionals Cookbook 35
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Atlas Professionals Cookbook
SOUP
DHABA STYLE DAL PALAK
PREPARATION
15 MINUTES
TOTAL TIME
60 MINUTES
SERVES
4 PEOPLE
INGREDIENTS
STEPS
CHEF
• 2 tbsp. mustard oil • ⅛ tsp. hing • 1 inch slivered ginger • 1½ tbsp. garlic • 1 big onion • 2 cups palak leaves • 4 green chillies • 1 tsp. red chili powder • 2 tsp. salt • ½ tsp. turmeric • ½ tsp. roasted cumin powder • 1 tsp. coriander powder • ½ tsp. Kitchen King spice mix • 2 big tomatoes • 2 cups toor dal • 2½ cups water • 1 tbsp. ghee • 1 tbsp. mustard seeds • 2 dry red chillies • Paratha bread
• Put some mustard oil in a pressure cooker. Add hing, ginger and garlic and roast a little. • Add onions and cook until translucent. Then, add palak and sauté a little. • Next, add all spices and mix well. • Put the tomatoes in the mix and cook until translucent. • Add dal and water. Cook for 2 whistles and let it depressurise on its own. • Heat ghee and add the mustard seeds and dry red chillies. Fry until the seeds pop. • Add this tadka to cooked dal and serve hot with paratha bread on the side.
“THIS IS MORE OF A SPICY DISH THAT IS A FAVOURITE FOR SOUTH INDIANS. AN AFFORDABLE DISH FOR INDIANS OF ALL INCOMES AND SUITABLE FOR BOTH VEGETARIANS AND NON-VEGETARIANS. THE MIXTURE OF INDIAN SPICES IS BOTH GREAT FOR THE TASTE BUDS AND ALSO IMPROVES DIGESTION. TRADITIONALLY, IT IS THE CHOICE FOR INDIANS WHO PREPARE THEIR LUNCH FROM HOME AND CARRY IT TO WORK IN THEIR STAINLESS STEEL ‘TIFFINS’”.
Per Recipe
Per Serve
Energy (kJ)
4776
1194
Protein (g)
36.3
9
Fat (g)
59.2
14.7
Saturated Fat (g)
16.6
4
Carbohydrate (g)
103
25
Sugars (g)
29.5
7.3
Fibre (g)
54.8
13.7
Sodium (mg)
4759
1189
Calcium (mg)
416
104
Iron (mg)
9.5
2.3
9
Kripal Singh Bisht POSH Skimmer Middle East
Atlas Professionals Cookbook 37
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Atlas Professionals Cookbook
SOUP
MEXICAN TOMATO TORTILLA SOUP
PREPARATION
10 MINUTES
TOTAL TIME
30 MINUTES
SERVES
6 PEOPLE
10
INGREDIENTS
CHEF
• 1 brown onion • 1 clove garlic • ½ tsp. cumin powder • 1 tbsp. paprika powder • ½ tsp. lemon pepper seasoning • ½ tsp. dried oregano • pinch red chili • salt and pepper to taste • 1L chicken stock • 1 chicken breast • 1 can crushed tomatoes
“THERE IS SOMETHING ABOUT THIS SOUP THAT MAKES ME WANT TO MAKE IT AGAIN AND AGAIN. MAYBE IT REMINDS ME OF MY TIME IN MEXICO? OR MAYBE IT’S THE COMBINATION OF TEXTURES AND FLAVOURS THAT GETS MY TASTEBUDS EXCITED. QUICK AND EASY TO PREPARE, IT’S BOUND TO BECOME A FAMILY FAVOURITE”. Jason Meakin Ensco DPS-1 Australia
GARNISH • picked coriander • chopped red chili • fried tortilla matchsticks • sour cream
Per Recipe
Per Serve
4422
737
Protein (g)
72
12
Fat (g)
42
7
Saturated Fat (g)
6
1
Carbohydrate (g)
36
6
Sugars (g)
24
4
Fibre (g)
18
3
Sodium (mg)
4794
799
Calcium (mg)
296
49
Iron (mg)
3.1
0.2
Energy (kJ)
STEPS • Chop the garlic and onion. Sauté till soft, add the chicken breast (whole). • Add the spices, the stock and the tomato. • Bring all to simmer for about 20 minutes. • Remove chicken breast once cooked, shred the meat and set aside. • Puree the soup until fine, check and adjust the seasoning. • Serve in bowls, with shredded chicken and garnish accordingly.
Atlas Professionals Cookbook 39
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Atlas Professionals Cookbook
SOUP
BARSZCZ (POLISH BORSCHT) SOUP
PREPARATION
10 MINUTES
TOTAL TIME
110 MINUTES
SERVES
4 PEOPLE
11
INGREDIENTS
STEPS
• 400g smoked bacon bones • 4 medium beets, peeled and cut into pieces • 2 carrots cut into pieces • 1 celery stalk • 1 medium parsnip • 1 whole medium onion (peeled) • 2 bay leaves • 4-5 grains of allspice • 3L water • 2 tbsp. fresh lemon juice (or 2 tbsp. red wine vinegar) • 1 tsp. sugar • pinch of salt • ground black pepper • to taste: fresh cream • garnish: fresh parsley (chopped) or fresh dill (chopped)
• Put the smoked bacon bones with water in large pot, bring to boil, collect and remove scum. Reduce the heat and cook for 30 minutes. • Put in the parsnip, whole onion, leek, celery root, bay leave, grains of allspice and cook for another 10 minutes. • Combine the beets and carrots then simmer gently until the vegetables and meat are soft (1 hour). • Stir the lemon juice, sugar, pepper and salt into the broth. Taste and adjust the salt and pepper as desired. • Add in some fresh cream to taste and garnish with freshly chopped parsley or dill.
Energy (kJ)
Per Recipe
Per Serve
5116
1279
Protein (g)
84
21
Fat (g)
64
16
Saturated Fat (g)
28
7
Carbohydrate (g)
68
17
Sugars (g)
64
16
Fibre (g)
32
8
Sodium (mg)
4420
1105
Calcium (mg)
216
54
Iron (mg)
8.4
2.1
CHEF “WITH ALL OF MY FAMILY WORKING AWAY WE SOMETIMES ENJOY THIS SOUP TOGETHER AT CHRISTMAS TIME. THE RECIPE IS SHARED WITH NOT ONLY OUR FAMILY HERE IN AUSTRALIA BUT ALSO BACK IN POLAND. WHEN PREPARING IT THROUGHOUT THE YEAR IT CAN ALSO BE ACCOMPANIED WITH PIEROGI (CENTRAL EUROPEAN DUMPLINGS) ON THE SIDE. A TRADITIONAL POLISH DISH!” Joanna Dixon Atlas Professionals Perth
Atlas Professionals Cookbook 41
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Atlas Professionals Cookbook
SALAD BARLEY, PARSLEY & WALNUT SALAD
p. 45
PUMPKIN AND FETA SALAD
p. 47
SPICY SUMMER WATERMELON SALAD
p. 49
Atlas Professionals Cookbook 43
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Atlas Professionals Cookbook
SALAD
BARLEY, PARSLEY & WALNUT SALAD
PREPARATION
15 MINUTES
INGREDIENTS
CHEF
• 250g barley • ½ cup walnuts, roasted and crushed • 1 cut Italian flat parsley, chopped • 4 garlic cloves • 1 chili • 2 lemons juiced • salt to taste • 50ml olive oil • rocket and lemon wedge for garnish • optional: add crumbled feta (100g)
“I CHOSE THIS RECIPE AS IT IS SIMPLE TO PREPARE, TASTY AND VEGETARIAN. IT’S EVEN A VERY GOOD LACTOSE FREE OPTION IF YOU CHOOSE TO LEAVE THE FETA OUT. I HOPE YOU ENJOY IT”.
SERVES
6 PEOPLE
12
Brett Burrell POSH Arcadia Australia
STEPS • Cook the barley until soft. • Roast the garlic and chillies in olive oil until soft. Then, add lemon and salt and puree. • Place the cooked barley in a bowl. Add the remaining ingredients and mix through, leaving a small amount of walnuts for garnish. • Add the olive oil dressing just before serving and mix.
TOTAL TIME
20 MINUTES
Per Recipe
Per Serve
Energy (kJ)
6927
1154
Protein (g)
49.8
8.3
Fat (g)
78.4
13
Saturated Fat (g)
19.3
3.2
Carbohydrate (g)
160
26.7
Sugars (g)
8.2
1.3
42.3
7
Sodium (mg)
14817
2469
Calcium (mg)
498
83
Iron (mg)
9.7
1.6
Fibre (g)
Atlas Professionals Cookbook 45
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Atlas Professionals Cookbook
SALAD
PUMPKIN AND FETA SALAD
PREPARATION
45 MINUTES
INGREDIENTS
CHEF
• 600g pumpkin (after peeling), cut into 3cm cubes • 1½ tbsp. olive oil • salt & pepper • 50ml extra virgin olive oil • 2 tbsp. balsamic vinegar • 1 tbsp. honey • 35g pine nuts • 150g baby spinach leaves • 60g feta (crumbled) • 20g sliced red onion
“THIS IS A GREAT SUMMER SALAD MY FAMILY AND I ENJOY WITH FRESH BBQ SEAFOOD. IT IS LIGHT, HEALTHY AND A LITTLE SWEET WHEN PREPARED WITH BUTTERNUT PUMPKIN”.
SERVES
4 PEOPLE
13
Bill Bishop Polarcus Naila Australia
STEPS • Heat oven to 200°C. • Toss pumpkin in oil, salt and pepper. Spread evenly on baking tray and bake for 15 - 20 minutes till cooked but not soft. Let cool. • Add all dressing ingredients together and mix. Taste for correct seasoning. • Toast pine nuts in dry frying pan over medium heat until light and golden brown. • Place spinach in a bowl. Drizzle with a bit of the dressing, then toss. • Add pumpkin, half the feta and the pine nuts, then gently toss. • Transfer to a serving plate. Sprinkle over the remaining feta. Just before serving drizzle remaining dressing over.
TOTAL TIME
65 MINUTES
Per Recipe
Per Serve
Energy (kJ)
5944
1486
Protein (g)
25.6
6.4
116
29
Fat (g) Saturated Fat (g)
24
6
Carbohydrate (g)
60
15
Sugars (g)
60
15
Fibre (g)
20
5
Sodium (mg)
784
196
Calcium (mg)
392
98
Iron (mg)
8.2
2.0
Atlas Professionals Cookbook 47
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Atlas Professionals Cookbook
SALAD
SPICY SUMMER WATERMELON SALAD INGREDIENTS
CHEF
• 500g firm and crisp watermelon • ¼ red onion, sliced thin • ½ red chili, sliced thin • ¼ cup picked mint leaves • 1 tsp. toasted sesame seeds • ¼ cup coriander, picked • optional: diced feta
“THIS LIGHT AND REFRESHING SALAD IS THE PERFECT “GO TO” ON SPRING OR SUMMER DAYS. REFRESHING FLAVOURS WITH ITS SWEET, SALTY AND SPICY COMBINATION. IT’S QUICK AND EASY TO PREPARE, YET SOMETHING A LITTLE DIFFERENT. IT’S ONE OF MY FAVOURITES”.
INGREDIENTS DRESSING
TOTAL TIME
10 MINUTES
SERVES
6 PEOPLE
14
Jason Meakin Ensco DPS-1 Australia
• 2 tbsp. white wine vinegar • 2 tbsp. olive oil • 1 tbsp. sesame oil • 1 tbsp. soy sauce
STEPS • Combine all ingredients and toss lightly • Optional: use a round mould for plating • Make the dressing and spoon over
PREPARATION
10 MINUTES
Energy (kJ) Protein (g) Fat (g)
Per Recipe
Per Serve
5010
835
24
4
108
18
Saturated Fat (g)
24
4
Carbohydrate (g)
36
6
Sugars (g)
30
5
Fibre (g)
6
1
Sodium (mg)
3390
565
Calcium (mg)
558
93
Iron (mg)
2.2
0.4
Atlas Professionals Cookbook 49
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Atlas Professionals Cookbook
MAIN MARINATED LAMB CHOPS WITH GREEK SALAD
p. 53
CAULIFLOWER PIZZA
p. 55
MOROCCAN PORK MEDALLION
p. 57
JAP THAI BARRA
p. 59
INDONESIAN BEEF RENDANG
p. 61
PANEER BUTTER MASALA
p. 63
MUSSELS SPAGHETTINI
p. 65
BARRAMUNDI MOUSSE WITH CITRUS DRESSING
p. 67
Atlas Professionals Cookbook 51
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Atlas Professionals Cookbook
MAIN
MARINATED LAMB CHOPS WITH GREEK SALAD
PREPARATION
30 MINUTES
TOTAL TIME
40 MINUTES
SERVES
6 PEOPLE
15
INGREDIENTS
CHEF
• 1kg lamb loin chops • 3 sprigs fresh thyme • 1 bunch fresh oregano • 2 sprigs fresh rosemary • 3 cloves of garlic • ½ cup crumbled feta • ½ cup Kalamata olives • ½ red onion sliced • 1 tomato roughly chopped • 1 cucumber halved lengthways, thickly sliced • 100g of spinach • 1 tbsp. olive oil • salt and pepper to taste
“I CREATED THIS DISH TO BRING A LIGHT, FRESH AND HEALTHY OPTION TO MY MENU. AFTER A HOT DAY’S WORK IN THE TIMOR SEA, SOMETIMES ALL THE WORKERS WANT IS SOMETHING LIGHT AND FRESH, THIS DISH GIVES THEM THAT OPTION”. Brad Harradine POSH Arcadia Australia
STEPS • Blend thyme, rosemary, oregano, garlic & olive oil until it is a smooth paste. Gently massage the paste onto the lamb chops then cover and allow to marinate for 24 hours. • Greek Salad: Add the spinach, cucumber, red onion, tomato, feta cheese, and olives into a large mixing bowl. Drizzle through some olive oil, balsamic vinegar and a pinch of oregano and toss all the ingredients until they are lightly coated. • Heat the frying pan or grill to high then place the lamb chops on it and season with salt and pepper. Allow to cook for 3½ to 4 minutes each side. After the lamb chops have been cooked, leave those to rest for 7-10 minutes then place them on the plate with a side of delicious Greek salad. • Drizzle some lemon juice over the dish and enjoy.
Energy (kJ) Protein (g) Fat (g)
Per Recipe
Per Serve
11520
1920
218
36
180.6
30
Saturated Fat (g)
77.6
13
Carbohydrate (g)
46.2
7.7
Sugars (g)
30
5
Fibre (g)
39.3
6.5
Sodium (mg)
2183
363
Calcium (mg)
917
153
44.3
7.3
Iron (mg)
Atlas Professionals Cookbook 53
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Atlas Professionals Cookbook
MAIN
CAULIFLOWER PIZZA
PREPARATION
15 MINUTES
INGREDIENTS
STEPS
• 420g cauliflower grated • 2 eggs, lightly whisked • 70g (1 cup) finely grated parmesan • 50g (½ cup) coarsely grated mozzarella
• Place cauliflower in non-stick fry pan and cook over medium heat, stirring often for 5 minutes until tender. Cool and squeeze out excess moisture. Add cheese and egg to cauliflower and season. • Press evenly on greased tray to resemble a pizza base and bake in moderate oven for 20 minutes. • Once pizza base is cooked, spread tomato paste evenly on base top with spinach then mozzarella cheese. Sprinkle with mushroom capsicum onion and cheddar cheese. • Bake for a further 10 minutes then serve.
TOPPINGS • 50g coarsely grated cheddar cheese • 50g coarsely grated mozzarella • 1 diced red capsicum • 1 diced green capsicum • 50g mushrooms sliced • 20g red onion diced • 50g baby spinach • 2 tbsp. tomato paste
Energy (kJ) Protein (g)
SERVES
6 PEOPLE
16
CHEF
Per Recipe
Per Serve
5592
932
108
18
Fat (g)
72
13
Saturated Fat (g)
48
8
Carbohydrate (g)
24
6
Sugars (g)
36
6
Fibre (g)
30
5
Sodium (mg)
2634
439
Calcium (mg)
2256
376
11.3
2.8
Iron (mg)
TOTAL TIME
30 MINUTES
“THIS VEGETARIAN CAULIFLOWER PIZZA RECIPE IS GLUTEN FREE AND CAN EASILY BE MADE LACTOSE FREE AS WELL BY REPLACING THE CHEESE WITH LACTOSE FREE CHEESE. ALSO, DON’T HESITATE TO PLAY AROUND WITH ADDING SOME DIFFERENT TOPPINGS. IT’S AN IDEAL DISH TO SHARE WITH SOME MATES OR FAMILY ON A SUNNY DAY. I HOPE YOU ENJOY!” Robert Akerman POSH Arcadia Australia
Atlas Professionals Cookbook 55
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Atlas Professionals Cookbook
MAIN
MOROCCAN PORK MEDALLION INGREDIENTS • 1kg pork collar butt • 3 Spanish onions, sliced • 3 tomatoes, quartered • 500ml balsamic vinegar • 200g brown sugar • 50g Moroccan spice • 1 cinnamon quill • 2 star anise • 1 rosemary sprig • 4 cloves • 1 tsp. tarragon
INGREDIENTS BÉARNAISE SAUCE • 2 egg yolks • 1 whole egg • 2 tbsp. white wine vinegar • 1 tbsp. white wine • pinch of tarragon • 200g melted butter, warm
STEPS • Cut the collar butt long ways into 2 long pieces and rub in Moroccan spice. Wrap in cling wrap and let marinate overnight. • Take the pork and cut it into medallions approx. 4 cm thick and grill on high heat, browning both sides. • Pre-heat oven to 180°C then place the pork on a baking tray and bake for 10-15 minutes or until it is cooked medium. • Balsamic onion jam: in a hot saucepan, sauté onions and tomatoes until tender then add brown sugar and reduce till toffee starts to form then add balsamic vinegar. Make a bouquet garni of the cinnamon quill, star anise, rosemary and cloves and place in liquid. Leave on a light simmer and reduce until it becomes syrupy and thick. • Béarnaise: whisk all of the ingredients except the butter over a bain-marie till light and fluffy. Continue to whisk the eggs off the heat, slowly pour in the melted warm butter. It should start to emulsify and thicken. Continue to thicken until the sauce resembles mayonnaise and then season with salt and pepper. • Place medallion on a plate with a spoonful of Béarnaise and onion jam. Garnish with spring onion.
PREPARATION
45 MINUTES
TOTAL TIME
120 MINUTES
SERVES
6 PEOPLE
17
CHEF “I LIKE THIS RECIPE BECAUSE IT ADDS A “WOW” FACTOR TO MY MENU. IT ALWAYS GETS RAVE REVIEWS FROM THE CUSTOMERS. TRY IT AT HOME WITH FAMILY AND FRIENDS AND I GUARANTEE THEY WILL BE BACK FOR SECONDS”. Brad Harradine POSH Arcadia Australia
Per Recipe
Per Serve
20766
3461
Protein (g)
372
62
Fat (g)
240
40
Saturated Fat (g)
132
22
Carbohydrate (g)
310
52
Sugars (g)
300
50
42
7
Sodium (mg)
2532
422
Calcium (mg)
1194
199
Iron (mg)
12.2
2.0
Energy (kJ)
Fibre (g)
Atlas Professionals Cookbook 57
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Atlas Professionals Cookbook
MAIN
JAP THAI BARRA
PREPARATION
30 MINUTES
CHEF
INGREDIENTS
“THIS RECIPE IS ONE THAT IS ALWAYS A POPULAR DISH. IT IS HEALTHY, TASTY AND A NICE FUSION OF AUSTRALIAN INGREDIENTS, WITH A HINT OF KOREAN, JAPANESE AND THAI FLAVOURS”.
• 1 tbsp. of cajun seasoning • 1 tbsp. of toasted sesame seeds • 1 tbsp. of lemon pepper seasoning • 1 tbsp. of dried shallots chopped finely • 1½ cups of wakame dried seaweed • sesame oil • garlic and ginger cut fine • 1 onion cut fine • 1 carrot cut fine • 1½ sticks of celery cut fine • 1 stick lemon grass, cut into threes • ½ bunch of coriander chopped • 75g laksa paste • 35g Thai red curry paste • ½ tbsp. of fish sauce • 1L coconut cream • 1 tsp. sugar • 6 Barramundi fish fillets
Stephen Wells POSH Arcadia Australia
Energy (kJ)
Per Recipe
Per Serve
26898
3362
Protein (g)
360
45
Fat (g)
463
58
Saturated Fat (g)
361
45
Carbohydrate (g)
154
19
Sugars (g)
117
14.6
Fibre (g)
137
17
Sodium (mg)
15689
1961
Calcium (mg)
1715
214
Iron (mg)
99.4
12.4
TOTAL TIME
40 MINUTES
SERVES
8 PEOPLE
18
STEPS • Blend 3 cups of wakame dried seaweed in the food processor until fine. • Add all of the following to the wakame: Cajun seasoning, toasted sesame seeds, lemon pepper seasoning and dried shallots. • Coat the Barramundi fillet with the seaweed season mix and get ready to steam for 10 minutes. • In the sesame oil, fry all the garlic, ginger, onions, carrots, celery sticks, lemon grass, coriander, laksa paste and Thai red curry paste. • Finally finish by adding coconut cream, fish sauce and sugar. Atlas Professionals Cookbook 59
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Atlas Professionals Cookbook
MAIN
INDONESIAN BEEF RENDANG CHEF
INGREDIENTS
“THIS RECIPE IS A DISH CLOSE TO THE HEART FOR INDONESIAN PEOPLE. THE EXPLOSION OF FLAVOURS YOU GET WHEN YOU TASTE THE DISH IS THE EXACT REPRESENTATION OF THE INDONESIAN CULTURE. A MIXTURE OF SPICY, SWEET AND TANGY”.
• 2 tins of coconut cream • 2 bay leaves • 2 kaffir lime leaves • 2 cardamom pods • 1 stalk of lemongrass • 2 fresh turmeric, leaves (optional) • 2 cinnamon sticks • 4 red chilies, sliced • ½ tsp. salt • ½ spoon palm sugar • 8 shallots, peeled and sliced • 6 garlic cloves, peeled and sliced • 1 inch ginger • 1 inch galangal, peeled and sliced • 1 tsp. of turmeric powder • toasted shredded coconut for garnish • Basmati or Jasmine rice • 600g diced beef
Lukito Nugroho POSH Mallard South East Asia
Per Recipe
Per Serve
12002
2000
Protein (g)
218
36
Fat (g)
199
33
Saturated Fat (g)
152
25
Carbohydrate (g)
52
9
Sugars (g)
48
8
Fibre (g)
13
2
Sodium (mg)
1550
258
Calcium (mg)
128
21
20.4
3.4
Energy (kJ)
Iron (mg)
PREPARATION
15 - 20 MINUTES
TOTAL TIME
120 - 180 MINUTES
SERVES
6 PEOPLE
19
STEPS • Grind the shallots, garlic, ginger, galangal, and turmeric into paste. • Cut the beef into large thick chunks. Put the beef, spice paste and other ingredients into a saucepan and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. • Cook over a low heat, stirring from time to time, until the meat is tender but not falling apart and the majority of the sauce has thickened. • Prepare the rice according to the instruction on the packaging. • Serve with toasted shredded coconut on the Rendang with steamed Basmati or Jasmine rice on the side. Atlas Professionals Cookbook 61
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Atlas Professionals Cookbook
MAIN
PANEER BUTTER MASALA
PREPARATION
10 MINUTES
INGREDIENTS
STEPS
CHEF
• 2 tbsp. butter • 2 tbsp. oil • 2 bay leafs • 2 green cardamom • pinch mace powder / Javitri • 2 tbsp. garlic • 8 tomatoes
• In a large pan on medium to high heat add butter, oil, bay leaf, green cardamom, mace powder and garlic. Keep stirring so the butter doesn’t turn brown but enough until garlic starts to cook. • Add tomatoes to it, cook them till are soft. • Turn the flame off and let the mix cool a bit. • Transfer this into a blender. Blend it into a fine paste and keep it aside. • In the same pan as before, take some more butter, green chillies, ginger and cook till raw aroma of ginger goes away. • Next add kashmiri red chili powder, salt, garam masala to the gravy and mix well. • Add cream, honey and cook for 2 to 3 minutes. You can also add water at this step if the sauce is too thick.
“THE PANEER BUTTER MASALA IS AN AUTHENTIC NORTH INDIAN VEGETARIAN DISH. THE PANEER IS A MEAT SUBSTITUTE TO PROVIDE THE PROTEIN NEEDED FOR VEGETARIANS IN INDIA. THE UNIQUE CONTRAST OF THE COLD PANEER AND SPICY CURRY CREATES AN EXPLOSION OF TASTE AS IT GOES DOWN TO THE BELLY. IT IS A STAPLE DISH FOR NORTH INDIANS AND IT CAN GO WITH EITHER INDIAN BREAD OR BASMATI RICE”.
INGREDIENTS SAUCE • 3 tbsp. butter • 8 green chillies • 2 inch ginger, julienned • 2 tbsp. kashmiri red chili powder • 2 tsp. salt • 1 tbsp. garam masala • ½ cup heavy cream • 3 tsp. honey • 400g paneer • ½ tsp. kasuri methi
STEPS FRIED PANEER • Put some butter in a shallow pan on medium flame. Once the butter starts to melt, add the paneer pieces one by one. Fry on both sides. Don’t overcook otherwise the paneer might become hard. • Add the paneer pieces to the gravy or vice versa. Cook for two minutes. • Garnish with kasuri methi and serve.
TOTAL TIME
20 MINUTES
SERVES
4 PEOPLE
20
Per Recipe
Per Serve
9633
2408
81
20
Fat (g)
189
47
Saturated Fat (g)
103
26
Carbohydrate (g)
57
14
Sugars (g)
53
13
Energy (kJ) Protein (g)
Fibre (g)
34
9
Sodium (mg)
1010
251
Calcium (mg)
569
142
Iron (mg)
5.6
1.4
Neeraj Singh POSH Skimmer Middle East
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MAIN
MUSSELS SPAGHETTINI INGREDIENTS
PREPARATION
20 MINUTES
TOTAL TIME
25 MINUTES
SERVES
4 PEOPLE
21
STEPS
• 1 packet of spaghettini, 500g • 1kg local mussels or whatever suits your mood (e.g. prawns, fish, scallops, or a mix) • 2 lemons • 1 large glass dry white wine • 2 cloves of crushed garlic • ¼ cup olive oil • 100g butter • salt and pepper • 2 sliced red chillies • 1 bunch of Italian parsley • 200g rocket • shaved parmesan
CHEF ”THIS IS A QUICK, SIMPLE DISH THAT’S A WINNER AS IT SUITS ALL OCCASIONS. IT CAN BE ALTERED BY SUBSTITUTING THE MUSSELS TO ANY TYPE OF SEAFOOD, SUBJECT TO AVAILABILITY, BUDGET AND TASTE. IT CAN EVEN BE ENJOYED AS A VEGETARIAN OPTION BY LEAVING OUT THE SEAFOOD. HAVE FUN WITH IT, AND BUON APPETITO!” Adam Tajic Polarcus Naila Australia
• Cook the pasta in a large pot of boiling water according to the instructions on packet. Drain and set aside. • Pour the wine in a saucepan over high heat and add the mussels, cover and steam for 5 minutes set aside in a bowl. • On low heat, add olive oil to the saucepan, add crushed garlic and sliced chilli. As the garlic begins to colour, squeeze in the juice of the lemon. • Add butter and bring to simmer. • Return the mussels, then pasta, to the saucepan. • Add roughly chopped rocket and parsley. • Divide between 4 plates, garnish with cracked black pepper and shaved Parmesan. • Plate up and serve.
Energy (kJ)
Per Recipe
Per Serve
20766
3461
Protein (g)
372
62
Fat (g)
240
40
Saturated Fat (g)
132
22
Carbohydrate (g)
310
52
Sugars (g)
300
50
42
7
Sodium (mg)
2532
422
Calcium (mg)
1194
199
Iron (mg)
12.2
2.0
Fibre (g)
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MAIN
BARRAMUNDI MOUSSE WITH CITRUS DRESSING
PREPARATION
50 MINUTES
INGREDIENTS
STEPS
CHEF
• 1kg white fish trimmings • 1 egg white • 1 cup coriander • 1 cup parsley • 2 cloves garlic • 1 tsp. ginger • 1 stalk lemongrass • 3 lime leaves • 2 chillies • 200ml heavy cream
• Put all ingredients in a processer and blend till combined. • Shape the mixture into quenelles. • Put the crumb mix together. Cover the quenelles with the crumb mix and grill on low heat for approximately 10 minutes until brown and cooked. • Mix all ingredients for the citrus dressing. Dress the quenelles and serve.
“THIS IS A GREAT SIMPLE RECIPE FOR A DINNER PARTY WHEN YOU WANT TO IMPRESS YOUR GUESTS. ALSO, A VERY HEALTHY OPTION WHEN SERVED WITH A FRESH GREEN SALAD AND, OPTIONALLY, A CHILLED GLASS OF WHITE WINE”.
TOTAL TIME
60 MINUTES
SERVES
4 PEOPLE
22
Bill Bishop Polarcus Naila Australia
CRUMB MIX • 200g Panko crumbs • Sprinkle Thai spice • 80g sesame seeds
CITRUS DRESSING • 4-5 citrus of your choice juiced • 50g coriander chopped • 50g Parsley chopped • 70g x 5 cm cucumber diced • ½ red onion sliced • 50ml vinaigrette to combine
Per Recipe
Per Serve
10980
2745
Protein (g)
200
50
Fat (g)
144
36
Energy (kJ)
Saturated Fat (g)
52
13
Carbohydrate (g)
124
31
Sugars (g)
16
4
Fibre (g)
24
6
Sodium (mg)
1768
442
Calcium (mg)
632
158
Iron (mg)
13.4
3.3
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DESSERTS CHOCOLATE CHIP MUFFINS
p. 71
CHOCOLATE CHERRY AND WALNUT SLICE
p. 73
WELSH TEA CAKE
p. 75
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DESSERT
CHOCOLATE CHIP MUFFINS
PREPARATION
15 MINUTES
TOTAL TIME
25 MINUTES
23
SERVES
12 PEOPLE
INGREDIENTS
STEPS
CHEF
• 500 - 750g self-raising flour • 250g sugar • 300ml milk • 200ml vegetable oil • 2 eggs • ½ tbsp. vanilla essence • 250g choc chips (alternatively use bananas, fruit, etc.) • cocoa powder
• Preheat oven to 170°C. • Add dry ingredients to a mixing bowl. • Combine oil, milk, eggs and vanilla essence. • Add wet ingredients to dry and hand mix with spoon until just combined. • Bake in oven for 20 minutes.
“I THOROUGHLY ENJOY THIS RECIPE AS IT IS SO VERSATILE. YOU CAN OMIT THE SUGAR AND ADD COOKED BACON, CHEESE AND ZUCCHINI, OR ANY NUMBER OF COMBINATIONS BE IT SWEET OR SAVOURY. BEING AN OIL BASED RECIPE THESE MUFFINS WILL STAY FRESHER FOR LONGER. ENJOY!” Pat Cronin Ensco DPS-1 Australia
Per Recipe
Per Serve
Energy (kJ)
49820
4151.6
Protein (g)
195.7
16.3
Fat (g)
557.9
46
Saturated Fat (g)
146
12
Carbohydrate (g)
1533
128
Sugars (g)
808
66
Fibre (g)
50.1
4
Sodium (mg)
7818.4
650
Calcium (mg)
2840
236
20
1.6
Iron (mg)
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DESSERT
CHOCOLATE CHERRY AND WALNUT SLICE
PREPARATION
15 MINUTES
TOTAL TIME
25 MINUTES
SERVES
24 PEOPLE
24
INGREDIENTS
CHEF
• 500g of butter • 150g of golden syrup • 4 cups of flour • 2 cups coconut • 2 cups of sugar • 2 cups of walnuts • 2 cups of glacé cherries • 2 cups white or milk chocolate buttons • 4 tbsp. of cocoa powder
“THIS CHOCOLATE, CHERRY AND WALNUT SLICE RECIPE IS A GOOD ONE FOR OFFSHORE AS YOU CAN SUBSTITUTE A LOT OF THE INGREDIENTS AND ADAPT IT EASILY. FOR EXAMPLE, YOU CAN USE ANY TYPE OF NUT OR DRIED FRUIT. YOU CAN ALSO ADD CORNFLAKES OR OTHER CEREAL FOR VARIATION AND THAT EXTRA CRUNCH. I HOPE YOU LIKE THEM!”
STEPS • Heat butter and golden syrup until just melted. • Combine the rest of the ingredients in a large bowl. • Add butter and golden syrup mix well and then press firmly into a greased tray. • Bake for 15 minutes at 150°C. • When cold, ice with chocolate icing and sprinkle with coconut if desired.
Andre Alexander Maui Platform Alpha New Zealand
Per Recipe
Per Serve
53846
2243
Protein (g)
139
5.8
Fat (g)
813
34
Energy (kJ)
Saturated Fat (g)
450
18.6
Carbohydrate (g)
1265
52.6
887
36.8
80
3.2
Sodium (mg)
643
26.8
Calcium (mg)
1808
75.2
33
1.4
Sugars (g) Fibre (g)
Iron (mg)
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DESSERT
WELSH TEA CAKE
PREPARATION
15 MINUTES
INGREDIENTS TEA CAKE
CHEF
• 700g of dried mixed fruit • 400g of brown sugar • 600ml of cold tea • 700g of self-rising flour • 2 eggs
“THIS CAKE IS A TRADITIONAL WELSH RECIPE CALLED BARRA BRITH. A FRIEND’S GRANDMOTHER SHARED IT WITH ME. IT IS EASY TO MAKE AND HAS LOADS OF FLAVOUR. IF YOU PREFER, YOU CAN TOAST A CAKE SLICE AND SPREAD IT WITH BUTTER. ENJOY!”
INGREDIENTS GLAZE • ½ cup of dried fruit • 20ml of cold tea • 3 tbsp. of golden syrup
TOTAL TIME
85 MINUTES
SERVES
12 PEOPLE
25
Andre Alexander Maari Wellhead Platform New Zealand
STEPS • Mix the sugar and fruit together and add to the cold tea. Soak overnight. • Add the flour and eggs to the mix which has been soaking overnight and mix well. • Pour into a well-greased loaf tin and bake at 150°C for approximately 1 hour or until the skewer comes out clean.
STEPS GLAZE • Add the dried fruit, cold tea and golden syrup together and allow it to steep for 30 minutes. • Slice the tea cake and arrange on a plate. • Garnish with the glaze.
Per Recipe
Per Serve
Energy (kJ)
25833
2152
Protein (g)
103.3
8.4
23.4
1.8
Fat (g) Saturated Fat (g)
4
0.2
Carbohydrate (g)
1381
114
Sugars (g)
867
72
Fibre (g)
65.8
5.4
Sodium (mg)
5634
470
Calcium (mg)
1593
132
Iron (mg)
25.6
2.2
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Atlas Professionals Cookbook
ACKNOWLEDGEMENTS
THANK YOU FOR YOUR CONTRIBUTIONS We would very much like to thank our clients, team and crew, the Atlas Professionals on board Ensco DPS-1, Maari Wellhead Platform, Maui Platform Alpha, Polarcus Naila, POSH Arcadia, POSH Mallard and POSH Skimmer, for their contribution. This cookbook would not exist without your input. We look forward to working together in the years ahead. A special thanks goes out to the chefs Jason Meakin and Adam Tajic, who prepared all recipes in the cookbook for the photographs to be taken. Also, thank you to food photographer Craig Kinder and his assistant Jessica Oud. You have done a terrific job. To PACC Offshore Services Holdings Ltd, for allowing Atlas to host photoshoots on board the POSH Arcadia, thank you for the exceptional opportunity to capture our Heroes at work offshore. A photoshoot would not have been possible without the participating professionals, and we would like to especially thank Tom Moroz, Helicopter Admin and Radio Operator at Atlas Professionals in addition to being an acclaimed photographer. Thank you for your offshore photography. Our global and local suppliers, SINWA in Australia, Singapore, Malaysia and Vietnam, Seven Seas in UAE and Qatar, Kaffe D U’ut and Kmanek in Timor Leste and Regal Coffee in Australia, thank you for the high quality provisions.
Atlas Professionals is an international leading recruitment company. Since 1982, Atlas has played a major role in the provision of professionals to the Energy, Marine and Renewables industries worldwide. If quality and reliability are key for your business, Atlas Professionals is the partner you need to deliver highly qualified personnel.
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We create custom-made, comprehensive HR packages, which allow you to focus on the project without any concerns about manpower. Over the years, Atlas Professionals has grown to become a trusted, dependable HR service provider in the energy and marine industries with a mission to turn complex personnel challenges into transparent and secure solutions.
© 2018 - 2019 Atlas Professionals – All rights reserved. This cookbook is produced and published by Atlas Professionals. No part of this publication may be reproduced or transmitted in any form or by any means without the written prior permission of Atlas Professionals. Requests to reproduce or translate Atlas Professionals publications should be addressed to the Marketing & Communications department of Atlas Professionals.
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