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Chocolate recipe to remember Lewis Burke

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Lewis Burke was a deckhand on our yacht, M/Y Elixir, part of a special “golden crew” this time last year. I was saddened to hear of his recent death.

Lewis loved chocolate.

One of his favorite “treats” was the triple chocolate chunk sea biscuit. A derivative of the Quaker oatmeal cookie, these wagon wheels sat out in the mess after the meal had finished.

It was not uncommon to hear that  Lewis had polished off half the plate by the time his watch shift came around at midnight.

This month’s recipe is in honor of Lewis, who will be fondly remembered.

Chef Tim MacDonald’s recipe in memory of Deckhand Lewis Burke, who died in June. PHOTO PROVIDED

LEWIS’ CHOCOLATE CHUNK SEA BISCUIT

Ingredients
2 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate
1 cup butter
1 cup white caster sugar
1 cup dark sugar
2 eggs
2 teaspoons vanilla
1 tablespoon allspice
1/2 cup power seed mix ( sesame, chia, poppy,hemp and flax)
3 cups oats
1 1/2 cups cranberries
1/2 cup raisins
1 cup white chocolate chips
1 cup dark chocolate chips

Method

Some of the crew on M/Y Elixir, from left Deckhand George Cuthbertson, Chef Tim MacDonald and Deckhand Lewis Burke in 2017.

 


Cream butter, vanilla, spice and sugar to white and fluffy.
Add the flour mixed with the baking powder and then quickly beat in the eggs.
Mix in the oats.
Lastly, mix in the dried fruits, power seeds and chocolate chunks. Try not to mash the fruit and mix quickly.
Bake for approximately 12 minutes in a 180 C commercial combination oven.
Ideally, the sea biscuits should be medium rare, or gooey, on baking – they will set on cooling.

Preparation time: 30 minutes
Serves: 12-14

Click to read more of Mr. Burke’s life.

Tim MacDonald (timothymacdonald.weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for the owner and guests. Comments are welcome at editor@the-triton.com. See Deckhand Lewis Burke’s favorite cookie recipe by Chef Tim MacDonald on Page 23.

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