What do you cook on your boat?

[tinkicker0]

"Cooked" last night supper if cooked means warming up something before eating.

Ingredients:

1x coolbag.
14 tins of Carlsberg.
4 ice blocks.
1x 6 pack of McCoys Steak Flavoured crisps.
4 tins of Pepsi.
1x 6 pack of Tesco crisp bake snack pork pies.
1x bottle Heinz squeezable tomato ketchup.

Method.

Pack coolbag with all ingredients.
Take to boat and place carefully onboard in an underseat locker. Leave to settle.
Carefully remove 4 tins of pepsi, consume slowly until it is time to start drinking alcohol based beverages without seeming to appear to be uncommonly hasty.
Remove the 6 pack of pork pies from the coolbag, along with the crisps and the ketchup, place these items somewhere where they can not be stood or sat on.

Full and easy access can now be made for efficient and timely removal of cool beer.
Consume, over the course of the evening between 5 and 7 cans of Carlsberg each, the only requirement in this regard is that the beer is not consumed before the evening film has ended.

Once DVD and beer have come to their conclusion, then the pies, having now warmed through to full ambient temperature, can be brought to one's full attention:

1. remove a pie from packaging.
2. add ketchup to taste.
3. raise pie to mouth.
4. pause to wipe off ketchup that has dropped onto ones shirt.
5. raise pie to mouth again and take a bite.

Repeat steps 1 to 5 as required.


Good Etiquette Note: Do not talk and try to refrain from coughing whilst the pie is being masiticated in one's mouth.

 

[Deleted member 36384]

The safe way to do chips on the boat ..... I learnt this from "Blue Peter"

Hurrah! Thanks VicS as a real chip head I have only made chips the normal way and that is just a kerfuffle on the boat, so never really bother.

Last night we cooked up (in the oven) chicken breasts, stuffed with cream cheese and wrapped in Parma Ham, served with boiled spuds and carrots.

 

[Rigger Mortice]

The safe way to do chips on the boat if you have an oven

Prepare and chip the spuds.

Bring to the boil in some lightly salted water.

Drain and dry

Put into a roasting tin containing a tablespoonful of cooking oil preheated to 200C

Cook for about 25 minutes at 200C, turning once.

I learnt this from "Blue Peter"

That's how SWMBO learnt to cook them at Weight Watchers a couple of years ago. We've never deep fried them since.
Much nicer, as well as being healthier.

 

[ratbag]

these are quick & tasty , real meat , a bit more expensive than the usual quickies ,don't know if they are available in uk?
http://www.cullyandsully.com/

 

[agurney]

Last night's dinner at anchor was venison steaks, fresh asparagus with manchego, and (tinned) new potatoes.

Often during the summer it will be hot smoked mackerel or the contents of the creel (Jura crab or prawns)

If rain's forecast then porridge for breakfast (Scott's old-fashioned, soaked overnight so it only needs to be brought to the boil).

 

[TQA]

My boat came with a Force 10 stove, but as the grille is poor last night I lit up the barbecue and grilled my fresh caught dorado steaks in the cockpit with roast potatoes and a a mango and pepper salad. Yum.

As a full time liveaboard I cook much the same things that I would cook at home other than using the barbecue rather than the grille. The only thing I avoid is chips, the boat smells for days afterwards.

 

[mcframe]

We have before now had people aghast when we tell them that we will cook a chicken, roast spuds, p'snips and all the other veg on a Sunday whilst sailing back to our home marina.

I was present when friend of mine once did dinner for 10.

Admittedly, it involved 2 boats, 2 ovens and 5 out of the 6 gas rings available - and some crew sprinting down the pontoon with trays and pans of veg ;->

 

[Elessar]

The safe way to do chips on the boat if you have an oven

Prepare and chip the spuds.

Bring to the boil in some lightly salted water.

Drain and dry

Put into a roasting tin containing a tablespoonful of cooking oil preheated to 200C

Cook for about 25 minutes at 200C, turning once.

I learnt this from "Blue Peter"

As a yummy chip alternative, shallow fry some potato gnocchi until golden brown. Just keep stirring as they fry for even colour and crispiness. Straight out of a nigella book so I claim no credit, but I do this regularly as they are so simple and tasty - try it!

 

[ostell]

Have you tried these foods? No refrigeration, shelf life up to 1 year and boil in the bag or microwave. Working our way through Selection Box 1 at the moment and it is excellent so far (SWMBO thought one meal was too much).

You've probably eaten them already in a pub lunch.

 

[Channel Sailor]

Using a pressure cooker, makes for quicker and easier preparation, and safe when at sea. Using presure cooker try: F2-3 pot roast shin of beef with boiled veg on the other burner, F1-5 sausage casserole with potatoes, F2-4 lamb cutlets and potato stew, F1-F4 excellent curries without too much cooking smell and rice on the other burner. If weather forecast to be bad, then cook in advance a stew then clamp up to reheat when required. Same large presure cooker pan will hold a medium crab, will cook a mountain of rice, pasta or potato for a large hungry crew. The deep sides of the pressure cooker pan mean there is less splash and spitting to clear up from frying.

 

[TQA]

Thanks VicS for the chip recipe I will try that tonight as by chance I have potatoes!