TeamOcean
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STATION COOKBOOK

Recipes from Participants
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Classic Meat Lasagna
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Classic Meat Lasagna

From Markus Jochum
SERVINGS: 7
PREPPING TIME: 20 MIN
COOKING TIME: 35 MIN

Instructions

  1. Make the béchamel sauce: Bring the milk and bay leaf to a simmer. Remove from the heat, infuse for 20 minutes, then strain. Melt the butter over very low heat, add the flour, and cook for 2 minutes until light beige.
  2. Finish the sauce: Remove from the heat and slowly add the infused milk, stirring away lumps. Return to the heat and simmer for 2–3 minutes until creamy. Add nutmeg, salt, and black pepper.
  3. Prepare the pasta: Reheat the Bolognese sauce if needed. Cook the lasagna sheets in salted boiling water until just al dente. Drain, refresh in cold water, and lay on a dish towel.
  4. Layer the lasagna: Cover the base of an ovenproof dish with one-third of the Bolognese sauce. Add pasta, half the remaining Bolognese sauce, and one-third of the béchamel sauce. Repeat with pasta, the remaining Bolognese sauce, and half the remaining béchamel sauce.
  5. Bake: Finish with the remaining pasta and béchamel sauce, then sprinkle with Parmesan cheese. Bake in a preheated oven at 425 degrees Fahrenheit for 20 minutes, until golden brown.
Mushroom Risotto (Vegetarian)
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Mushroom Risotto (Vegetarian)

From Markus Jochum
SERVINGS: 6
PREPPING TIME: 20 MIN
COOKING TIME: 35 MIN

Instructions

  1. Prepare the saffron: Combine the saffron with 1 cup hot mushroom stock and let stand for 10 minutes. Keep the remaining mushroom stock simmering in a saucepan.
  2. Soak the porcini: Soak the dried porcini mushrooms in hot water for 20 minutes. Drain, reserving the soaking liquid, then chop the porcini.
  3. Start the risotto: Melt the butter in a large, heavy saucepan over medium heat. Add the onion and cook over low heat until soft and clear. Stir in the rice and cook for about 5 minutes, until chalky in appearance.
  4. Cook the rice: Add 1/2 cup dry white wine and stir until absorbed. Add the saffron mixture, then add the mushroom stock 1 cup at a time, stirring often and letting each addition absorb before adding more.
  5. Cook the mushrooms: Heat the olive oil in a skillet over medium-high heat. Add the fresh mushrooms, shallots, and porcini. Cook until lightly browned. Add the reserved soaking liquid and boil it down to nothing, then add a little white wine and boil it down to nothing.
  6. Finish: Fold the mushrooms into the risotto during the last 10 minutes of cooking. Continue until the rice is tender but still slightly firm. Season with salt and black pepper, then serve with grated Parmesan cheese.
Omurice
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Omurice

From Qi-fan Wu
SERVINGS: 6
PREPPING TIME: 15 MIN
COOKING TIME: 15 MIN

Instructions

  1. Make the sauce: Heat 9 tablespoons ketchup, 4 1/2 tablespoons water, 1 1/2 teaspoons soy sauce, and 6 teaspoons butter until slightly thickened. Set aside.
  2. Cook the filling: Cook the chicken, onion, garlic, and vegetables over medium heat until tender. Season with salt and pepper.
  3. Make the rice: Add the remaining ketchup, Worcestershire sauce, and soy sauce. Stir in the rice and 6 teaspoons butter. Mix well and divide into six portions.
  4. Cook the omelettes: For each serving, whisk 3 eggs with 1 teaspoon mayonnaise, 1 tablespoon water, and salt. Melt 1 teaspoon butter in a non-stick pan and cook the eggs until softly set.
  5. Assemble: Place one portion of rice in the centre of each omelette. Fold the egg over the rice, flip onto a plate, and spoon the sauce on top. Garnish with a little parsley.
Bolognese Ragù
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Bolognese Ragù

From Marta Mrozowska
SERVINGS: 6
PREPPING TIME: 10 MIN
COOKING TIME: 4 HOURS

Instructions

  1. Brown the meat: Place a large, thick-bottomed saucepan over medium heat. Add the pork mince and cook until its liquid evaporates. Add the beef mince and cook until golden, stirring often. Transfer the meat to a bowl.
  2. Cook the vegetables: Add the butter to the same saucepan. Add the onion, carrot, and celery, then cook over medium heat until very soft and translucent. Stir in the tomato paste and cook for 5 minutes.
  3. Deglaze: Return the meat to the saucepan. Increase the heat, pour in the red wine, and cook for 2 minutes to reduce slightly.
  4. Simmer: Cover the pan, reduce the heat to low, and simmer very gently for at least 3 hours. Stir occasionally and make sure the ragù does not become too dry.
  5. Finish: Pour in the whole milk and cook for another 40 minutes. Season with salt and black pepper, then serve with pasta, lasagna, or toasted bread.
Traybaked Chicken
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Traybaked Chicken

From Roman Nuterman
SERVINGS: 4
PREPPING TIME: 20 MIN + BRINING
COOKING TIME: 1 HR 5 MIN

Instructions

  1. Brine the chicken: Crush 3 garlic cloves and pick 2 sprigs of sage leaves. Mix with honey, cider vinegar, lemon juice, lemon zest, sea salt, and water. Add the chicken, cover, and chill for at least 2 hours, preferably overnight.
  2. Prepare the tray: Preheat the oven to 180 degrees Celsius. Finely chop the bacon. Scrub and slice the potatoes and sweet potatoes. Slice the onion and remaining garlic, then chop the remaining sage leaves.
  3. Start the vegetables: Put the bacon, potatoes, sweet potatoes, onion, garlic, and sage in a wide roasting tray. Add olive oil, salt, and black pepper, then toss well. Pour in the chicken stock.
  4. Bake the base: Bake the vegetables for 30 minutes, until the potatoes begin to soften and absorb the stock.
  5. Add the chicken: Drain the chicken and discard the brine. Pat the chicken dry. Remove the tray from the oven, pour over the cream, add black pepper, and sprinkle with Parmesan cheese. Make spaces in the vegetables and place the chicken on top.
  6. Finish baking: Dot the butter over and around the chicken. Return the tray to the oven for 35 minutes, until the chicken is golden and cooked through.
  7. Serve: Serve straight away with simple greens or a salad.
Spicy Rice With Sausage
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Spicy Rice With Sausage

From Roman Nuterman
SERVINGS: 4
PREPPING TIME: 10 MIN
COOKING TIME: 25 MIN

Instructions

  1. Cook the onion: Heat a little olive oil in a heavy-based pan over medium heat. Add the red onion and cook for about 5 minutes until soft but not coloured.
  2. Add vegetables: Add the red pepper and garlic, then cook for 2 minutes until fragrant.
  3. Cook the sausage: Turn the heat to high. Remove the sausage meat from the casings, crumble it into the pan, and cook for 4–5 minutes until browned.
  4. Season the rice: Stir in the smoked paprika, salt, and black pepper. Add the rice and stir for 30 seconds so the grains absorb the sausage fat and spices.
  5. Simmer: Pour in the white wine and scrape the bottom of the pan. Add the chicken stock, bring to a simmer, then reduce the heat and cook gently for 15–20 minutes until the rice is tender and the liquid is almost absorbed.
  6. Finish: Remove from the heat. Fold in the spring onions and tomato without skin, then cook for 1 more minute. Garnish with parsley and serve warm.
Thai Green Curry
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Thai Green Curry

From Marta Mrozowska
SERVINGS: 4
PREPPING TIME: 15 MIN
COOKING TIME: 20 MIN

Instructions

  1. Fry the curry paste: Heat the oil in a heavy pan over medium-high heat. Add the curry paste, garlic, ginger, and lemongrass. Cook for 2–3 minutes, until fragrant and slightly dried.
  2. Make the sauce: Add the broth and coconut milk, then stir until the curry paste dissolves. Add fish sauce, sugar, salt, and kaffir lime leaves. Bring to a gentle simmer.
  3. Cook the chicken: Add the chicken and stir well. Lower the heat to medium and simmer gently for 7 minutes.
  4. Add vegetables: Add the eggplant and cook for 5 minutes, until soft. Taste the sauce and adjust with more fish sauce, salt, or sugar if needed.
  5. Finish: Add the snow peas and cook for 2 minutes. Stir through the Thai basil and lime juice. Serve immediately over jasmine rice.
Lime and Basil Ice Cream
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Lime and Basil Ice Cream

From Svenja Frey
SERVINGS: 6
PREPPING TIME: 2 HOURS + FREEZING
COOKING TIME: 30 MIN

Instructions

  1. Infuse the cream: Put the cream and milk in a saucepan. Halve the vanilla pods lengthways, scrape the seeds into the pan, and discard the pods. Heat until just about to boil, then remove from the heat and cool slightly.
  2. Whisk the eggs: Put the egg yolks and caster sugar in a large bowl. Whisk with an electric mixer or hand-held beaters until very thick and pale.
  3. Make the custard: Gradually pour the warm cream mixture into the egg mixture, stirring constantly. Return to the saucepan and cook over medium heat, stirring, until thickened and almost boiling. Remove from the heat and stir for 5 minutes until smooth.
  4. Add flavour: Cover and cool for 15 minutes, stirring often. Add the lime zest, lime juice, and chopped basil leaves, then stir well. Cover again and leave for 1–2 hours to cool completely and develop the flavour.
  5. Freeze: Transfer the custard to a shallow container, making sure the basil is evenly distributed. Freeze for at least 3 hours, or churn in an ice cream maker and then freeze.
  6. Serve: Take the ice cream out of the freezer 20 minutes before serving to soften slightly. Scoop into bowls and serve.
Organ Potatoes (Vegan)
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Organ Potatoes (Vegan)

From Qi-fan Wu
SERVINGS: 2
PREPPING TIME: 10 MIN
COOKING TIME: 30 MIN

Instructions

  1. Prepare the potatoes: Wash and peel the potatoes. Cut thin slices across each potato without cutting all the way through, creating an accordion shape.
  2. Season: Lightly oil a baking tray. Brush the potatoes with olive oil, sprinkle with salt, and rub evenly.
  3. Bake: Preheat the oven to 200 degrees Celsius. Bake the potatoes for about 30 minutes, adjusting the time according to their size and your oven.
  4. Serve: Garnish with dill, rosemary, or fresh herb leaves before serving.
Couscous-Stuffed Bell Peppers (Vegan)
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Couscous-Stuffed Bell Peppers (Vegan)

From Qi-fan Wu
SERVINGS: 4
PREPPING TIME: 15 MIN
COOKING TIME: 30 MIN

Instructions

  1. Prepare the filling: Finely dice the onion, carrot, tomato, and vegan cheese.
  2. Prepare the couscous: Pour the warm water into the couscous. Add a little oil and stir for about 2 minutes, allowing the couscous to absorb the water evenly. Set aside.
  3. Prepare the peppers: Cut the tops off the bell peppers and remove all the seeds.
  4. Fill the peppers: Combine the couscous with the diced vegetables and vegan cheese. Fill each bell pepper with the mixture.
  5. Bake: Preheat the oven to 120 degrees Celsius for 5 minutes. Place the stuffed peppers on a baking tray and cook using the high-temperature steam setting at 120 degrees Celsius for 30 minutes.
  6. Serve: Garnish with basil and serve warm.
Greek Salad (Vegetarian)
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Greek Salad (Vegetarian)

From Philipp Hess
SERVINGS: 8
PREPPING TIME: 20 MIN
COOKING TIME: 0 MIN

Instructions

  1. Prepare the vegetables: Dice the tomatoes, cucumbers, and peppers. Cut the onions in half, then slice them thinly.
  2. Add the cheese: Dice the feta cheese and add it to the vegetables with the black olives and capers.
  3. Make the dressing: Mix olive oil, balsamic vinegar, salt, black pepper, and a little sugar.
  4. Finish: Pour the dressing over the salad and mix everything gently before serving.
Grilled Mackerel
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Grilled Mackerel

From Philipp Hess
SERVINGS: 8
PREPPING TIME: 3 HOURS
COOKING TIME: 15 MIN

Instructions

  1. Make the marinade: Mix olive oil with the juice of 2 lemons, 6 minced garlic cloves, salt, and black pepper.
  2. Fill the fish: Slice the remaining lemons and garlic cloves. Fill each mackerel with lemon slices, garlic slices, and fresh thyme.
  3. Marinate: Make a few cuts in the skin of each fish, then rub the mackerels with the marinade. Let them marinate for at least 2 hours.
  4. Grill: Once the grill is hot, wrap the prepared mackerels in tin foil and grill for about 15 minutes, until cooked through.
Coconut Chicken Soup
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Coconut Chicken Soup

From Qi-fan Wu
SERVINGS: 4
PREPPING TIME: 15 MIN
COOKING TIME: 35 MIN

Instructions

  1. Sear the chicken: Remove a little fat or skin from the chicken thighs and cook it in a pot to release the oil. Place the chicken thighs skin-side down, sear until fragrant, then remove them from the pot.
  2. Cook the aromatics: Add the ginger, lemongrass, coriander roots, lemon leaves or bay leaves, and onion to the chicken fat. Sauté briefly until fragrant.
  3. Make the soup base: Pour in enough chicken stock to make the desired quantity of soup, remembering that coconut milk will be added later. Bring to a boil.
  4. Simmer: Add the chicken thighs and mushrooms. Simmer until the chicken is cooked through and tender.
  5. Add coconut milk: Pour in the coconut milk and simmer briefly. Taste and adjust the flavour as needed.
  6. Finish: Ladle the soup and ingredients into bowls. Finish with chopped coriander, fresh lime juice, a little sugar, and fish sauce. Taste once more and serve warm, preferably with rice.
Finnish Salmon Soup
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Finnish Salmon Soup

From Qi-fan Wu
SERVINGS: 2
PREPPING TIME: 10 MIN
COOKING TIME: 20 MIN

Instructions

  1. Prepare the ingredients: Thinly slice the leek and carrot. Cut the potato and salmon into small pieces.
  2. Cook the leek: Melt the butter in a pot over medium heat. Once it begins to bubble, add the leek and cook until softened.
  3. Add vegetables: Add the carrot and potato. Stir-fry until the edges are lightly golden.
  4. Simmer: Pour in enough water to cover the ingredients and add the fish stock cube. Cover and simmer over medium heat for 10–15 minutes.
  5. Finish the soup: Add the light cream, then add the salmon. Cover and simmer over medium-low heat for 3–5 minutes.
  6. Serve: Season with salt and black pepper. Sprinkle with chopped dill and serve warm.
Pico de Gallo (Vegan)
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Pico de Gallo (Vegan)

From Qi-fan Wu
SERVINGS: 4
PREPPING TIME: 20 MIN
COOKING TIME: 0 MIN

Instructions

  1. Chop the vegetables: Dice the cucumber and tomatoes into small, even pieces. Finely chop the white onion and add everything to a large bowl.
  2. Season: Drizzle with olive oil and lime juice or lemon juice. Add the dried mint, salt, and black pepper.
  3. Mix: Toss everything well so the dressing coats the vegetables evenly. Taste and adjust with more salt or citrus juice if needed.
  4. Serve: Serve fresh as a light, crunchy side dish with grilled food, rice, hummus, pita bread, or other Mediterranean dishes.
Mexican Beef Burritos
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Mexican Beef Burritos

From Qi-fan Wu
SERVINGS: 4
PREPPING TIME: 15 MIN
COOKING TIME: 20 MIN

Instructions

  1. Cook the beef: Heat the oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.
  2. Add vegetables: Add the onion, garlic, red bell pepper, and green bell pepper. Cook for 3–4 minutes until softened.
  3. Season: Stir in the chili powder, paprika, oregano, salt, black pepper, and tomato sauce or salsa. Cook for 2 minutes, then remove from the heat.
  4. Prepare the rice: Place the cooked rice in a separate bowl. Mix with chopped coriander and lime juice if desired, or leave plain.
  5. Prepare the toppings: Put the shredded cheese, sour cream or crème fraîche, guacamole (with lemon juice to prevent oxidation and a little onion for flavour), pico de gallo, and any extra salsa into separate bowls.
  6. Warm the tortillas: Heat the flour tortillas briefly in a clean skillet until soft and warm, then place them on a serving plate.
  7. Serve separately: Serve the beef, rice, tortillas, cheese, and toppings separately so everyone can choose what they want to add.