Cmon then - cokkbooks have wetted my appetite

[Guest]

What is your favourite or most memorable meal ever done on YOUR boat or when you crewed on another ?

Mine ...... got to be Steak and Kidney Pud and wine sauce..... but its a hard decision as I love my Full English in the Cockpit early morning ..... bacon aroma drifting across the water ..... luv it !!


<hr width=100% size=1>Nigel ... and of course Yahoo groups :
http://groups.yahoo.com/group/gps-navigator/

 

[powerskipper]

Full English breakfast with loads of toast, butter and marmalade

<hr width=100% size=1><A target="_blank" HREF=http://powerskipper.mysite.freeserve.com/>http://powerskipper.mysite.freeserve.com/</A>
Julie

 

[Stevie_T]

Well definately memorable was this one...
I was crewing a 50' Gaff cutter from Maaslauis to Brixham, at arrival on the boat nobody was around, we found them in the bar where the owner was buying beer like it was going out of fashion. The boat had been in for repair and we left with hangovers in a hurry to catch the tide the next morning.
The weather was windy and on the nose all the way home and the sea state rough I spent 24 hours throwing up thanks to the hangover.
My bunk was in the forepeak which was leaking so badly with spray that my sleeping bag was as wet as if i had thrown it in the sea.
There were no leecloths and I was getting thrown around that much that I kept hitting the bunk above me, I awoke on one occasion to find myself covered in fire extinguishers and other heavy items.
After three days of this we decided to put into Portsmouth instead of continuing to Brixham and I suggested we go out for a curry instead of me having to cook.
The skipper asked if I would warm her a tin of curry up.
It was still rough and I was happy to oblige as this was an easy option, so I thought.

It was dark and all the tins were behind a saloon berth. The only torch on the boat was in the form of a plastic frog which gave off about 1 candle power (and thats being generous) every tin I pulled out was anything but the right one even though the skipper assured me there was loads of it. Eventually I found a tin.
Then there was no tin opener, I spent 20 mins or so stabbing the tin with a sharp knife trying to open enough of it to pour the curry into a pan, all this whilst still being tossed around.
The gas igniter had packed up and the matches were wet, but eventually I got it lit and served her up her tin of curry.
Thankfully everyone else was happy to wait until we got to the Indian Restaurant.

To this day that was one of my most memorable trips and meals cooked, there was a lot more to the trip than I relate here and both me and the skipper were questioning our career choices.
Of course, bad as it was at the time it now goes down as a fond memory.


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[Guest]

I apologise for the poor spelling for this thread !

Why is it the full english is insisted on when boating ? How many actually have it at home - admit not quite same as plate on knees in cockpit etc.

Guy who sold me the boat ... boasted of his Roast Chicken and full sunday job from the galley .... when he was in Ch. Isles with the boat ....


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Posts personal opinions and maybe controversial

 

[powerskipper]

I have a Friend who swears that a full pot roast cooked in a Gimbel cooker is the best thing after a long days sailing, have full English sometimes on a Sunday at home.

<hr width=100% size=1><A target="_blank" HREF=http://powerskipper.mysite.freeserve.com/>http://powerskipper.mysite.freeserve.com/</A>
Julie

 

[Guest]

Its funny that BBQ's, camping, boating ...... you tend to not be so critical of the food you eat ..... some of the offerings while on boat I would dump if served at home ..... but then its the setting and atmosphere .....

Dunno about you lot - but sea-air gives me a thirst and appetite that defies all !!


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Posts personal opinions and maybe controversial

 

[Becky]

I have recently taken Rick Stein's books with me sailing, and I can reccommend this- a fondue of celery, carrots and leeks in a sauce of white wine and chicken stock greatly reduced, and then fish fillets lightly steamed on top so that the fish juices infuse the fondue. Delicious! With lobster bisque soup to start (tinned, from Sainsbury's) and a good bottle of wine. Who needs restaurants?

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[wishbone]

I was crewing doing my day skipper, returning from the North Sea up the Humber near Spurn head, it was twilight a bit cold the skipper was down below cooking I was at the wheel, the smell of chilli beans and rice were whafting up from the galley (my mouths watering just thinking about it) we anchored off Hawkings Point and got stuck in, was I hungry.

I did a big barby spread for us and another boat one evening in the BVI’s lots of fresh salad, jacket spuds a really good feast, as I turned the cockpit barby one of the spuds in it’s foil wrapper plopped over the side as it hit the water a dirty big fish took the whole thing foil and all! I refused to do some night swimming after that!!!

When it comes to feeding on board I live up to my name!!


<hr width=100% size=1>Wishbone
Rolling, rolling, rolling keep them doggies moving!
Where’s me chuck wagon gone?

 

[Superstrath]

We took one of the regulars off "Ready Steady Cook" on one trip, brought all his own knives and so on, and made us steak dinner. It was good, properly hung meat and so on, but he used every utensil and pot on the boat, the flames were very alarming, and it took ages to scrub the residue off the deckhead. We banned him from cooking after that.
My usual mate produces amazing meals, the most memorable of which was a chinese-style effort that featured TWO shredded ducks as a starter and then just got better.
Even his sandwiches arrive cut into triangles with a sprig of parsley on top.


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[Guest]

Last time back to UK ...

There was us 4 .... in spray mode .... (the sprayhood was suffering cracked broken windows !) and Mike was in his element. The gals were unimpressed by this wet display of Macho-men.

Up goes the cry ..... baguette and cheese ?? So dutifully I scramble down below, brace myself against table etc. Pull out baguette and a selection of cheeses ...... Now you'd think that all would realise that this is not so easy a trick in the weather .... but we have 4 people and 3 different cheese requests !!

So sod the knife and delicate style ... its tear of a lump of baguette, hack a lump of cheese - push it into the end of the baguette piece - hand up to waiting hands ........ I was then stuck for ages doing repeats ....... I have to admit that it tasted bloody marvelous !!

It wasn't long before the gals were swigging wine that had added solent flavour, mike was all smiles and similarly sipping solent vintage wine blend. Me I was in cabin by now downing my Guinness a la can.

Who needs anything else when you're enjoying yourself ???


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Posts personal opinions and maybe controversial

 

[kingfisher]

The full english breakfast is usually taken on board, because frequently, the breakfast and dinner are the only two proper meals enjoyed in tranquility of the port. Lunch is usually a golden liquid from a can, with some munchies; or a quick sandwich and a cup of soup.

<hr width=100% size=1>Group of people on the pontoon: skipper is the one with the toolbox.
http://sirocco31.tripod.com

 

[jimi]

Common standbye's
1)Chicken Fajitaas
2) Eggie Toast
recipe 2 eggs per person crack into suitable contaier with milk salt pepper tobasco herbs and whatever yo can get your hands on. Cut bread into squares, heat frying pan with oil fry bread slices dipped in miture until golden brown. Serve with HP or ketchup sauce!

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[alahol2]

It has to be a mackerel, caught on the last stretch before the anchorage. Gutted and barbecued in foil, with a big lump of butter, within the hour. Absolutely nothing tastes better.

<hr width=100% size=1><A target="_blank" HREF=http://www.troppo.co.uk> Follow the Tightwad Sailor</A>

 

[BobE]

Makerel HAS to be served with gooseberry sauce and stuffed with sundried tomatoes.

Bacon sarnies MUST always be smoked bacon and served with a coating of marmalade.

Courgettes are sliced diagonally and cooked in the oven with Juniper berries crushed over them and a few knobs of butter... Tell the diners they are courgettes with gin!!

There, that's some of my culinary secrets gone but you guys are worth it...

And yes I cannot resist the smell of a FULL English breakfast wafting through the mooring..

Cheers Bob E...

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[duncan]

catch a bass; skin and fillet - no pin bones just 2 nice boneless fillets.
add about 3 tablespoons clean sea water or lightly salted water and the fish to a frying pan with a bit of ginger (I used some from one of those Barts jars) - if you can cover great but otherwise don't worry.
turn once then as it's nearly cooked (and the water has gone) pour a couple of tablespoons of oil and a bit of soy sauce then serve from pan with bread.
Dead simple, really quick and, if done with shreded ginger root it's dead posh too.............

Last served last Sunday..............

<hr width=100% size=1>madesco madidum ..../forums/images/icons/smile.gif