Catering for Continentals. Who says Brits cant cook?

capnsensible

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Arrived home yesterday from a most enjoyable 10 day ride from Horta to S. Brittany.

The Challenge. Me cooking for 3 French (well one a bit Swiss, really) and an Italian. Especially first night out in a downwind bumpy sea. Yess, got it right for the whole trip and impressed our European Cousins who now have a different view of our traditional inabilities! One pot saviour.

Anyway. Lovely yacht, aluminium Allures. Handles downwind very well, we used a Gennaker to good effect and also a Parasailor. That was a first for me, excellent mover of boats. I didnt see any windward work but the others mentioned that earlier in the trip with heavy airs and a drop keel, lotsa leeway and pointing bit poor.

Getting there was....interesting. At 1308 two tuesdays ago, I was sat in Lanzarote airport. Flight to Madrid. Change for Lisbon. (People of Lisbon, have a whip round and buy your capitals' airport a decent terminal) Five hours in a transit 'guest house' and early flight to Horta.

1308 Wednesday, after arriving, very good safety brief and show round, passing Marina breakwater.

9 and a tad days of passage to the Solent of France! Very busy with French Holiday in swing. Looks a lovely place to cruise around, the bay South of Trinite. Good food and totally brill wine!

Getting back, a simple taxi, train, bus and plane. (People of Nantes have a whip round and sort your grubby airport out!)

So keep up your one pot skills, you never know.....
 
Arrived home yesterday from a most enjoyable 10 day ride from Horta to S. Brittany.

The Challenge. Me cooking for 3 French (well one a bit Swiss, really) and an Italian. Especially first night out in a downwind bumpy sea. Yess, got it right for the whole trip and impressed our European Cousins who now have a different view of our traditional inabilities! One pot saviour.

Anyway. Lovely yacht, aluminium Allures. Handles downwind very well, we used a Gennaker to good effect and also a Parasailor. That was a first for me, excellent mover of boats. I didnt see any windward work but the others mentioned that earlier in the trip with heavy airs and a drop keel, lotsa leeway and pointing bit poor.

Getting there was....interesting. At 1308 two tuesdays ago, I was sat in Lanzarote airport. Flight to Madrid. Change for Lisbon. (People of Lisbon, have a whip round and buy your capitals' airport a decent terminal) Five hours in a transit 'guest house' and early flight to Horta.

1308 Wednesday, after arriving, very good safety brief and show round, passing Marina breakwater.

9 and a tad days of passage to the Solent of France! Very busy with French Holiday in swing. Looks a lovely place to cruise around, the bay South of Trinite. Good food and totally brill wine!

Getting back, a simple taxi, train, bus and plane. (People of Nantes have a whip round and sort your grubby airport out!)

So keep up your one pot skills, you never know.....

Don't keep us in suspense, what was in your pot?
 
Ah. Diced chicken breast fried with a red pepper and onions, Soy sauce.

Then added water to boil with potatos and carrots, salt and pepper, dash of 'erbs. Plus a coarsly chopped avocado and a packet of powdered mushroom soup. It got the vote! Simple.
 
Ah. Diced chicken breast fried with a red pepper and onions, Soy sauce.

Then added water to boil with potatos and carrots, salt and pepper, dash of 'erbs. Plus a coarsly chopped avocado and a packet of powdered mushroom soup. It got the vote! Simple.
I suspect from this you know it very well. The best recipe for a succesfull dish is to get the crew really, really hungry before serving.
 
I suspect from this you know it very well. The best recipe for a succesfull dish is to get the crew really, really hungry before serving.

Oh yeah! Three out of four had also sailed the boat from Guadaloupe to Horta so no mal de mer either.

THats the other thing, cook what you like, so often spewey crewey!
 
I knocked up my famous fresh shrimp-the real big ones-cooked in the shell on our electric flat grill with onion, piri-piri and red chilli for some foreign guests aboard our boat and had a follow up email asking for the recipe. I can use the electric flat grill-what the Spanish call a Plancha- now the genset is installed.

Mind you, that, Spanish style shrimp with salt and lemon juice, omelettes and a good 'ol fry up do make me a bit of a one trick pony!

Good thing first mate has a far larger repetoire and is a good cook.
 
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