Boaty cookbook thread

onesea said:
A Little more in Dylan school of cooking...

Tin Potatoes, Cornbeef = Cornbeef hash. You can add fried egg as well..

Dryed Noodles (cheap 15p to expensive :confused:) Cheese and egg. Boil Noodles drain add cheese and egg heat to melt /cook. Add bacon to make it poor mans carbinara. Blue cheese if feeling posh (*or moldy old cheese works well :eek:)...

Pasta (cooked) tin of tuna and some hot chopped/ ground/ powder pepper again add cheese....

Leeks Cooked mixed with pasta (cooked together) drained add mascaponi (or other cheese) add bacon also

Cauliflower & Cheese sauce.

Rice onion egg if available - special fried rice.
Add yellow fish to make kedjery

Pressure cooker can be used like slow cooker just quicker great things...

If you have pressure cooker you can do ham, then pea and ham soup (dutch style a meal or 3 in itself), With more ham left for sandwiches or ham and Smash and baked beans. Ask if you want details..

To me cooking on boats should be quick and easy with minimal fuss...
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I thought you were a man of taste and quality, Uck
 
john_morris_uk said:
Ignoring the heathen masses (how ON EARTH do they survive on the sort of tinned meals they suggest; sorry Dylan!)

Green Thai Fish Curry

snip....
Click to expand...

That reminded me of a regular favourite when jog racing in my heathen 20's -

Red Fish Curry :

fry an onion
add a tin of tuna (w/o oil)
add curry powder
add a tin of tomato soup

ideally served at 3 am, when too dark to see & recipients on the rail are cold and starving :)
 
lustyd said:
Hi all, I'd like to get some new recipes for the boat. Since I just typed one to show Mr Winter that pies are not the only food group I thought I should start a thread. Please don't reply unless you have a good recipe that can be cooked on a boat with limited cooking facilities (i.e. no oven, grill or fancy multi burner nonsense! :p) Hopefully we can then all use this as a cookbook!
Click to expand...

Without being allowed an oven, grill, fancy multi burner (or, may I add microwave, Cobb, Barbeque and Remoska) I am clearly barred from this thread.

Under the circumstances though, in your situation I think I would eat all my meals in pubs or restaurants. :D
 
Ex-SolentBoy said:
Without being allowed an oven, grill, fancy multi burner (or, may I add microwave, Cobb, Barbeque and Remoska) I am clearly barred from this thread.

Under the circumstances though, in your situation I think I would eat all my meals in pubs or restaurants. :D
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I've changed my mind, if you have a good recipe feel free to add it. It was quite selfish of me to put that in!
 
Thanks chaps - some good ideas. I'll give the tortillas a go ashore first.
Another sort of kedgeree:
Tin sweetcorn, packet precooked rice, smoked mackerel. Soak fish in hot water then remove skin. Crumble into sweetcorn and rice and add turmeric and owt else you fancy. Needs to be heated and then also needs a tub of yoghurt stirred in. It's not bad as an easy standby and haven't got any duck breasts.
 
VicS said:
Shepherds pie.

  • A tin of good quality minced beef.
  • a small tin of baked beans
  • some Smash
  • some grated cheese

  • Heat the meat, but drain off and discard excess gravy.
  • Add the baked beans ( or other veg if preferred) and return to heat.
  • Reconstitute the Smash.
  • Put meat and veg into a shallow dish ( Al foil)
  • Cover with Smash
  • sprinkle on grated cheese. Melt and heat until browned under the grill.
Click to expand...
no bloody grill
 
Ted's Tin of Everything Stew

Not one of my favourites, esp before a rough trip, but the skipper liked it!

Heat together in a large saucepan

A tin of good quality stewed beef,
a tin of Jersey Royal new potatoes
a tin of carrots
a tin of peas and/or broad beans
and any other suitable vegetables to hand.

50g SR flour, 25g suet, a pinch of salt and water will make 4 dumplings .
 
We had this at home last night, but it can be done on one ring if you get "Straight to Wok" noodles, or ones that will cook just by being steeped in boiling water. Ideally it needs a wok, which you may not have on a boat, but a large frying pan, and something to cover it, will probably do the job.

500g pork fillet or similar, cut into thin slices.
1 onion, chopped
Crushed cloves of garlic (I use 2, but it's a matter of personal preference)
Red chilli(s) (I use 1 but etc etc), chopped
1 pepper (select colour of your choice), chopped
1 Lime (or lemon, if you must)
Soy sauce
Ginger (fresh is best, but powdered is perfectly useable)
Some dry white wine (should probably be rice wine, but plonk will do, as will Dry Martini, Dry Sherry or anything else similar)
Honey (clear is best)
Quick cook noodles

Stir fry the pork until browned on all sides, then add the chopped onion, chilli, garlic and peppers and fry for a couple of minutes more. Mix the soy sauce, honey, juice of half the lime, a glassfull of white wine/sherry/martini and some ginger, add it to the meat and vegetables, heat until boiling and immediately reduce to a gentle simmer. Cover the pan and leave to cook for about 10 minutes.

Add the noodles and heat them through (you'll need to keep moving them around the pan to prevent sticking) then dish up, sprinkle with the juice of the other half of the lime, and eat. It'll serve something between 2 and 4 people, depending on how hungry they are. Sorry the amounts are a bit imprecise - I never make it quite the same way but it always turns out to be edible.

You can do the same thing with chicken, prawns or anything else similar.

Probably not advisable before a rough passage - the chilli can burn a bit, on the way back up. (sorry! :))
 
Decent Oven Chips

( not like those ghastly frozen ones!)


Put a roasting pan with a small quantity of cooking oil in the oven set to the eqivalent of 200C. ( no less)

Prepare and chip the spuds, put in in a saucepan of lightly salted water and bring to the boil.

as soon as boiling remove from the heat, drain and dry over low heat

Transfer to the heated pan and oil. Turn to coat in oil. Cook for about 30mins, turning once during cooking.
Cooking time will vary with oven and variety of spud .
 
VicS said:
Decent Oven Chips

( not like those ghastly frozen ones!)


Put a roasting pan with a small quantity of cooking oil in the oven set to the eqivalent of 200C. ( no less)

Prepare and chip the spuds, put in in a saucepan of lightly salted water and bring to the boil.

as soon as boiling remove from the heat, drain and dry over low heat

Transfer to the heated pan and oil. Turn to coat in oil. Cook for about 30mins, turning once during cooking.
Cooking time will vary with oven and variety of spud .
Click to expand...

I'm not sure I see why you didn't just fry them like chips are supposed to be? You've gone to the effort of using the saucepan anyway :confused:
 
VicS said:
Decent Oven Chips

( not like those ghastly frozen ones!)


Put a roasting pan with a small quantity of cooking oil in the oven set to the eqivalent of 200C. ( no less)

Prepare and chip the spuds, put in in a saucepan of lightly salted water and bring to the boil.

as soon as boiling remove from the heat, drain and dry over low heat

Transfer to the heated pan and oil. Turn to coat in oil. Cook for about 30mins, turning once during cooking.
Cooking time will vary with oven and variety of spud .
Click to expand...



Excellent tip, I have never thought of chips.

I guess you could boil them a little longer and give them a light fry in the pan.

The old missus does the yoga tonight, I am going to give this a go when she has flown.
 
lustyd said:
Hi all, I'd like to get some new recipes for the boat. Since I just typed one to show Mr Winter that pies are not the only food group I thought I should start a thread. Please don't reply unless you have a good recipe that can be cooked on a boat with limited cooking facilities (i.e. no oven, grill or fancy multi burner nonsense! :p) Hopefully we can then all use this as a cookbook!
Click to expand...

Omelette,
2 eggs seasoned with salt and fresh ground black pepper.
Beat with fork.
Omelette pan ( a must have ) heat a little oil or butter to high temp and add beaten eggs, stirring all the time until you have the consistency you like.
You then fold over one side on top of the other so you have a point at each end, hence the need for a good omelette pan.
The ideal consistency is " baverse " ( slightly runny ) the idea/reason is that by the time you come to eat it, the rest of it will have cooked through, so you don't end up with it being dry or hard !
The good thing about omelettes is, the things you can put in them, either in the beaten eggs Cheese or the pan Bacon, ham old veg.
Voila - Bon appetie mon petit choux.
 
doug748 said:
Excellent tip, I have never thought of chips.

I guess you could boil them a little longer and give them a light fry in the pan.

The old missus does the yoga tonight, I am going to give this a go when she has flown.
Click to expand...

No idea if it will work as well in a frying pan but how I describe is how we always do them at home.... oven is usually on for something else anyway.

I think the idea probably came from children's television as a safe way of cooking chips.

BTW we always use King Edward potatoes.
 
Chorizio Thingy...

Roughly chop & soften an onion in a small amount of olive oil, then add chunky pieces of chorizio (a whole sausage will do 4-6 people) and cook until they start to colour the pan (you can add some green or red pepper or both at this point). Add baby new potatoes, cut in half if you want it to cook quicker and a tin of tomatoes plus some smoky paprika and (fresh) herbs like thyme or tarragon and freshly ground pepper. Put a lid on and simmer. When potatoes are almost cooked add roughly chopped (savoy) cabbage and continue to simmer until cabbage still has some bit, if more liquid is required a slug or two of red wine will suffice. Adjust seasoning to taste and serve in bowls.


Mushroom Risotto

This requires more mushrooms & ground pepper than you think! Soften an onion in a drop of oil or butter and sufficient water to cover the bottom of the pan. Add a handful of arborio or long grain rice or so per person and cook with the onions for 5 mins or so. Add water cautiously to rice allowing it to be almost absorbed before adding more, include a crumbled veggie or chicken stock cube early on in this process. Once rice is almost cooked add the sliced up mushrooms and a large helping of ground pepper and cook for 5 -10mins more until mushrooms cooked. The origins of this hot and peppery risotto were an accident when the pepperpot lid fell off into Thursday night's supper during a Fastnet race. It has been practised many times since without really capturing the peppery-ness of the first edition but still popular on the rail on a cold night.
 
Toasted sandwich without a grill.
Make the sandwich in the usual way but don't butter the bread on the inside of the sandwich.
Spread the butter onto the outside of the sandwich.
Fry on both sides in a frying pan.
Cheese and pickle make a good filling.
Easy to eat and very popular with the on watch crew.
Can be made prior to sailing but don't butter the bread until ready to cook.
Fairly safe to cook underway as no boiling water etc and very little washing up.
Excellent way of using stale bread and "tired" cheese, you can trim off the mouldy bits if you like or leave for added flavour!

Another easy favourite if you have an oven........
Apple crumble.
The crumble topping and the apples can be prepared beforehand if the idea of being down below makes you feel unwell, then an easy job to put the two together and into the oven for half an hour or so.
 
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