Favourite on-board meal

Nice reply, we have no fridge onboard.

I find that spaghetti keeps for ages.
Waitrose put a 'refrigerate, use within three days' note on Salami.

Googled last year and found hundreds of varieties on a website, all developed years ago to keep for a long time in a hot climate.

Would be nice to know where some varieties are available.

I have stopped buying tinned beef of all descriptions as it is either ground to a near-paste, or tough stringy, tasteless.

Many of the tins of chicken have stopped labelling 'country of origin' .
 
Satay sauce* aound whatever protein available, on top of rice or mash, bread or noodles.. bit of crunchy greenish stuff on side if it's there

*Gently fry chopped onion, add 'n fry curry powder or something like it, mix in two tablespoons crunchy peanut butter, half mug water, squeeze lemon, teaspoon sugar, big spoon soy. Cook to thicken (if too thick, more water, if too thin, more peanut)

Tuna and rice
fry loads of onions till golden - add 'n fry drained tuna and cooked rice, bit of pepper - salt if it needs - fry - that's it. Can't gild this lily, no point.

Roast beef, yorkshire, spuds peas gravy. Lemon merangue pie. /forums/images/graemlins/wink.gif
 
I installed a three way fridge and it was the worst mistake ever. It takes up space and is too power hungry to use. So... grub tends to be tinned, dried or frozen which keeps for a couple of days or so.
Favourite meal (so far) other than tandoori mackerel on the Cobb is Heilan Stroganoff. Ingredients: Vac-packed venison steaks, onions chopped, dried porchini mushrooms, UHT cream, cheap whisky. Method: Soak the mushrooms. Slice after soaking for an hour retaining the water. Slice up the steaks (bought locally near the mooring) and onion, fry together. Flame with the whisky. Remove the meat/onions and reduce the mushroom water stock. Put the mushrooms into the reduced stock and add cream. Put in the meat and onions long enough to heat only. Season with paprika. Serve with hot bread.
 
Ease into Falmouth on a summer's morn, onto the town quay, walk up to the high st and tn rt. 40 yards and there is a fishmonger who sells the perfect dressed crab. Next door there is a baker, wonderful fresh brown bread, wot a sarnie! Back to the boat for lunch on board in the sunshine with a glass of chablis. Bliss.
 
Green or red thai curry.
Keep a pot of green and red thai curry paste (the stuff you get from proper oriental food shops) on board at all times.
Basically chuck some olive oil in a pot, put in a couple of teaspoons of paste (one for wimps), fry a bit, add a tin of coconut milk, stir to ensure paste is all disolved, add diced chicken/pork (green thai) or prawns/diced fish (red). Simmer.
To bulk out more add tin of chick peas, Italian beans of some sort etc. To thicken use fresh spuds. Can also add veg - the softer stuff nearer the end. Can use a selection of veg/beans etc for non-meat eaters version.
Serve with rice.
Refrigerated loo roll optional! /forums/images/graemlins/blush.gif
 
Some sort of pasta, with Arrabiata sauce, a bit of bacon (or a sausage or two), some grated farmhouse cheddar on top. Add ground black pepper as required.

dv.
 
Yes this is one of our favorites, get a chicken and veg in the oven about 1 1/2 hours before we get to the marina, then by the time we are tidied up, Sunday lunch is served!

Bugger, I did'nt bring any sarnies with me today, I'm starving! /forums/images/graemlins/mad.gif
 
Put two frozen lamb shops into tupperware box with olive oil, red wine, Herbs de Provence, salt pepper, rudcurrent jelly. Seal and keep in cool place while you sail for the day. Drop anchor/pick-up mooring and poor SWMBO glass of cold white burgundy and place both together in cockpit with bowl of olives to watch setting sun. Boil up a bag of b-i-t-b rice. Recover chops and drain of excess marinade. Fry for two mins per side in hot pan. Leave to rest. Add marinade to pan and boil until well reduced. Put rice on plate, top with chops and porr over the gravy (or "jus" if you want to im press the boat next door). Pass up to wife with remainder of bottel of red wine used in marinade. Reap rewards later! /forums/images/graemlins/shocked.gif
 
Re: Tired of FB, Tired of Life!

Another vote ffor the rosti spuds. Known in my family as "Whitbread Potatoes", after the race.

Most ambitous meals have been

1. Potted shrimps, beef stroganoff, and steamed puddding all done on one gas ring in a Beneteau First Class 8

2. Six course Christmas Curry lunch on two burners plus oven. Admittedly, not at sea but at anchor in Bequia.

A pressure cooker is very useful as a big pot for cooking crab and lobster.
 
On mooring:
Freshly cooked lobster with home-made mayonnaise, green salad and new potatoes with a glass of cold muscadet
At sea: Chilli con carne (night watch) or bacon sandwich with plenty of mustard (day), both with a mug of strong tea (no sugar)
 
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Pork pie, scotch eggs and Mars bars.

Possibly all on the same plate...

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All deep-fried in batter if sailing in Scottish waters. /forums/images/graemlins/tongue.gif /forums/images/graemlins/tongue.gif /forums/images/graemlins/tongue.gif
 
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Nice reply, we have no fridge onboard.

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We've often deep-frozen pre-prepared stuff - lasagne, moussaka, shepherd's pie - and loaded it into the cool box. This serves two purposes:
1. It keeps wonderfully well
2. It helps to keep everything else cold.
Choose recipes for their thermal capacity rather than other feature!!! /forums/images/graemlins/cool.gif /forums/images/graemlins/cool.gif
After a trip by road from Oop North by road to Plymouth and then sailing south, we still had frozen lasagne at the bottom of the cool box when we arrived in La Coruña - and delicious it was too. /forums/images/graemlins/tongue.gif /forums/images/graemlins/tongue.gif
 
I used to love a proper fried breakfast (the Irish are the only ones to do this properly except perhaps TCM who is a legend in this field.)

Nowadays, I have got used to boiled eggs and smoked salmon with toast
 
Re: Tired of FB, Tired of Life!

Thanks guys, I have in front of me (other than a laptop) the remains of a crab salad on the cockpit table, and future SWMBO drinking the last of a bottle of white. And she's looking at me with a glint in her eye, so thanks tcm! the way to a wmoans heart is obviously seafood! /forums/images/graemlins/wink.gif
 
Fryed cheese Sandwich for a mid morning snack - so successful were the spice delights i produced that i ended up as GB onboard the Clipper 68's (Dubois) churning out about 50 masterpieces over the week for the 12 crew using just the one frying pan.

These are full fat full taste full satisfaction to any crew. I also produced 30 as GB for a Challenge yacht and her crew in force 6-7's on route to Cherbourg in the month of February.
 
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