On this cauld, cauld nicht wi' me inside the hoose wi' the doors securely battened doon, my thouchts turned to food
Do you guys have any favourite recipies that you cook, either at sea or at the end of a passage
I'm thinking of things that can be concocted in 2 pans at the most, and possibly also using the grill.
I'm afraid that I tend to either boil up some pasta and stir in a bit of sauce, or if I'm feeling really adventurous, I'll boil one of those wee bags of rice and open a tin of beef curry and warm that up.
Any suggestions for a change to my diet
BLESSED ARE THOSE WHO ARE CRACKED,
FOR THEY ARE THE ONES WHO LET IN THE LIGHT
Have you tried tins of Grant's Haggis? Very filling, warming, tasty ( if you like that sort of thing) and very quick to heat up. Can be served with tinned carrots, tinned or fresh potatoes - also very good with the old baked beans. Try it!
Yep, ye massive fried breakfast. Most important is to first make sure the companionway is bolted from the inside.
Now boil kettle and fry all the sausages whioch takes a while, and puttem in a baking tray in the oven to keep warm. All hell breaks loose in cabins as people wake up hence cups of tea. Then fry the bacon, and keep that in oven as well, with the plates. Butter loads of bread while the frying is going on, and get out the eating irons and perhaps some OJ as well. At about this point somebody from another boat tries to board the boat to kop a free breakfast, hence the bolted down hatches and locked companionway. Then fry the black pudding or some scottish similar stuff and maybe mushrooms, and that goes in the oven tray as well. Then one pan for beans and do the fried eggs, and bosh the whole lot out on the table for a serve yerself massive breakfast on hot plates. Talk loudly about "no thanks, no more bacon for me!" and open the portholes on opposite sides of the boat to make smell waft over the entire marina.
Sailing just can't go wrong if you start the day like this. However i am now gonna have to get some lunch...
T25 wrote:Fish of your choice (salmon is good, tuna with lemon and lime juice is better, but fresh is best so maggot drowners win here)Trouble is, I know nothing about fish on the end of a hook. I'd first have to learn what to do with it before putting it in the pan!
Slowly fried in butter
Rosti potato's cooked in the same pan, best if you use a ring to hold the spud in place (presentation works every time) ) What kind of ring are we talking about here?
Spring greens cooked in another pan, with just enough water to steam and stop the greens burning, too much and they go soggy (remove the stalk and main bit that runs through the leaf, far too chewy)
Serve the fish on top of the greens, with rosti spuds to the side, enjoy.
Not exactly Jamie Oliver, am I?
Only thing we have in common is a name
BLESSED ARE THOSE WHO ARE CRACKED,
FOR THEY ARE THE ONES WHO LET IN THE LIGHT
moodysailor wrote:The favourite thing on the first night when not sailing with wifey is pan-fries calves liver with a creme fraiche and mustard sauce.Is this a sauce from a tin/jar, or what?New potatoes cooked and put in the oven. Haven't got one! Sweat a chopped onion in the bottom of the saucepan, add a handful of crushed juniper berries, place shredded cabbage on the top and put the lid on. No water. Stir once or twice and by the time the liver is done the cabbage will be perfect.
BLESSED ARE THOSE WHO ARE CRACKED,
FOR THEY ARE THE ONES WHO LET IN THE LIGHT
tcm wrote:Yep, ye massive fried breakfast. Most important is to first make sure the companionway is bolted from the inside.
Now boil kettle and fry all the sausages whioch takes a while, and puttem in a baking tray in the oven to keep warm. All hell breaks loose in cabins as people wake up hence cups of tea. Then fry the bacon, and keep that in oven as well, with the plates. Butter loads of bread while the frying is going on, and get out the eating irons and perhaps some OJ as well. At about this point somebody from another boat tries to board the boat to kop a free breakfast, hence the bolted down hatches and locked companionway. Then fry the black pudding or some scottish similar stuff and maybe mushrooms, and that goes in the oven tray as well. Then one pan for beans and do the fried eggs, and bosh the whole lot out on the table for a serve yerself massive breakfast on hot plates.
My problem is that I haven't got an oven! I was wondering if it would be worth getting one of those small lecky ones for use while in the marina. Do you think they are worth it
BLESSED ARE THOSE WHO ARE CRACKED,
FOR THEY ARE THE ONES WHO LET IN THE LIGHT
garredfox wrote:Have you tried tins of Grant's Haggis? Very filling, warming, tasty ( if you like that sort of thing) and very quick to heat up. Can be served with tinned carrots, tinned or fresh potatoes - also very good with the old baked beans. Try it!
Never tried tinned haggis, but I like the kind you fry along with the lorne saussage and black puddin'
BLESSED ARE THOSE WHO ARE CRACKED,
FOR THEY ARE THE ONES WHO LET IN THE LIGHT
Rowana wrote:My problem is that I haven't got an oven! I was wondering if it would be worth getting one of those small lecky ones for use while in the marina. Do you think they are worth it
Undoubtedly - if you can get it at the right price. A liveaboard friend has one and does a fine seafood pizza with it (to soak up the beer) although it only takes a half at a time!
I'm with OP on this, boil in the bag rice and a tin of curry lines the stomach before a trip out to a pub.
I only have one burner so the rice gets to the boil and waits for the curry to get hot before it's re-zapped prior to dishing up.
I do BBQ a lot when on Windermere or the Broads, not that easy up there I find. I did manage at Invarary, Lamlash and Brodick last year though, twice incinerating fresh fish (Mackerel), along with the pig products.
Rowana wrote:
I'm thinking of things that can be concocted in 2 pans at the most, and possibly also using the grill.
I like to cook stuff up from fresh(ish) ingredients, at the end of a days sailing I think something good really finishes the day of. So firstly fry some good sauasage in your pan, I use the slightly spicy, vacum packed italian ones from delis, they last well even in our dubious onboard refrigeration scheme, and they have fabulous fat in them so they fry by themselves. Remove sausage and chop into bite size pieces, then chopped onions(never go to sea without an onion) softened in pan, then roughly chop any fresh tomatoes and add in, simmer down and add garlic and dried porcini if you have some. Add sausage back to sauce. Boil pasta in second pan. once cooked serve with sauce and plenty of parmesan cheese grated over. Suits chianti or beajolais. Its easy, takes about 15-20 mins and anyone I have fed it too thinks it tastes great.
