Boaty cookbook thread

I'm old

CliveG said:
Why not deep fry them?
We use solid oil in a chip pan that can be stowed away once to oil has cooled.

One should use Maris Piper spuds for the best chips
Take them out of the pan just as they are starting to brown to cool while heating the fat a bit more and then cook them to golden brown and crispy.
Yum - I will have to go and cook some now.
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Is that dripping?
 
Chicken & chorizo
For two

chop small onion slice half a chorizo sausage and cut up two chicken breasts

Stick all together in covered frying pan on low heat till chicken is cooked through and juices from chorizo released.

Mash up chicken stock cube add to frying pan with half a glass white wine.

Simmer with lid off to reduce wine stirring to ensure stock cube dissolved.

Add two table spoons of half fat creme fraiche and a tin of drained butter beans.

Heat through and serve on its own or with bread to soak up the sauce.

Takes about 20mins and one pan.
 
OMG! can't resist. Favourite meal is 1 tin of Lidls potatoes heated to boiling point (for heat) then tin of Lidls stewed steak and tin of Lidls carrots and peas plus Oxo cube. Trouble is he has ferreted out all the stewed steak saying it must be HORSE since it is so cheap. I've taken it all home - the kids won't know.
 
goosewing said:
Chicken Curry.

half a teaspoon of, chillie powder, fenugreek, coriander, garamasala.
I or two onions chopped
two cloves garlic chopped
two tomatoes chopped
Chicken or turkey breast, enough for two, cubed.
I/2 stock cube
clove of garlic
1/2 inch of ginger chopped or grated.
Approx 1/4 pint of water

I like to put my chicken in the pan to slightly brown in I/2 tablespoon of oil then take out and put aside.
The other 1/2 tablespoon of oil in pan and fry off onion and garlic till soft and transparent.
Add spices and swish around a minute then add toms, ginger and stock and simmer for a minute. Now add chicken and simmer for about 30 mins. Add more water if needed. Take off heat leave for one or two mins then stir in some Crème fraîche or if you want to be healthy some zero Greek yogurt, stir in a little at a time so it doesn't curdle. Serve with rice. Tip...for just one burner..... start cooking your rice in a pan about 15 mins later and put the simmering curry pot on top as a lid. This will keep it still cooking then when the rice is ready put the curry back, turn up the heat a bit while you dish up the rice and all should be hot together. I know it's a bit of a juggling act but the other way is to cook the rice and reheat the curry. Rice will stay hot if wrapped in foil while you reheat the curry. If you are a weight watcher this is a good meal especially if you use the zero yogurt. I like to put in some fresh coriander at the end too. I froze some Home grown coriander and it's worked a treat. I tried to suck all the air out of the bag before I pit it in the freezer, not sure if this helped but it's retained it's aroma and flavour.
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We have an old Tupperware hot box which we use to keep rice hot. The built in colander will let it finish cooking in the box.
 
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

Two saucepans.

A little oil in one pan and soften some onions - don't chop too fine - leave as big chunks. Add a teaspoon (or more to taste) of green thai curry paste and fry for a minute ot two. Add garlic and extra chilli if you like it hot. (Lazy garlic and lazy chilli if you are lazy.) Then add a tin of coconut milk (low fat if you are feeling good) and squeeze the juice of a lime into it. Add some chopped coriander. Simmer for fifteen minutes, then add fish (preferably chunky fish, but anything will do at a pinch - I've used Cod cheeks when I bough a load realy cheaply) Simmer for a few minutes to cook the fish through and serve over the basmati rice with some fresh coriander chopped on the top.

Cheating ways to chop coriandar: take the bunch and roll it together tightly and trimn the end off with scissors.

Basmati rice: place in a saucepan with cold water covering plus 1/2 inch over the top of the rice. Bring to boil and then trun down to LOWEST setting. Put foil/tightly sealed lid on and check after 12 minutes. The rice should have absorbed all the water and be cooked through perfectly.

If you want exact measurments, then ask, but perhaps one medium onion and enough fish for two people (you don't need much) with 1/2 a big mug of dried basmati rice cooked as above will feed two?

If you've only got one burner cook the fish first, it will then keep warm while you cook the rice. Give the fish curry a quick blast on the heat again before serving.

This is a boat version of a regular dish which we cook but which needs a food processor to blend the spices.
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+1. Even the Sigma 33 I sail on requires decent food, it's owned by a club and they require repeat custom.

Roast lamb, freshly made bolognese, fajitas, freshly made curries....
 
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.
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He's not got a grill
 
Not many puddings here what about

Mc Vitties Jamacan Ginger cake and Custard.
slice cake heat in over, under grill or even in a non-stick frying pan, (we have done this whilst camping on a petrol stove). boil water and add to birds instant custard. poor over hot ginger cake.

The slight crunch on the outside of the hot ginger cake really makes it.
 
paul2884 said:
Not many puddings here what about

Mc Vitties Jamacan Ginger cake and Custard.
slice cake heat in over, under grill or even in a non-stick frying pan, (we have done this whilst camping on a petrol stove). boil water and add to birds instant custard. poor over hot ginger cake.

The slight crunch on the outside of the hot ginger cake really makes it.
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An excellent pud, but not one obtainable in Greek or French supermarkets. Cream is far more satisfactory than the custard and saves on washing up.
 
charles_reed said:
The trouble with most of these recipes is that they rely on processed foods, many only obtainable in the UK, and always fairly expensive.
What is really needed is recipe-book that can be used on any boat anywhere.
Do I perceive a market opening?
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That's my fault, I should have specified in post #1 that proper ingredients should be used :)
 
lumphammer said:
Chicken & chorizo
For two

chop small onion slice half a chorizo sausage and cut up two chicken breasts

Stick all together in covered frying pan on low heat till chicken is cooked through and juices from chorizo released.

Mash up chicken stock cube add to frying pan with half a glass white wine.

Simmer with lid off to reduce wine stirring to ensure stock cube dissolved.

Add two table spoons of half fat creme fraiche and a tin of drained butter beans.

Heat through and serve on its own or with bread to soak up the sauce.

Takes about 20mins and one pan.
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I made this at home tonight as a practice dinner. Fantastic!!!
 
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