What do you cook on your boat?

In harbour everything from steak to stir fry

We also choose recipes from the Camper Van Cook Book

Mostly things that can be cooked on two rings, and share saucepans save gas, steamed veg/potatoes, but also thing like cottage pie or cauliflower cheese

Having said that we're also lazy with Lloyd Grossman's Green/red/batli curry cook in sauces out of a jar, adding a fresh pepper or onion to pad the sauce out a bit.

Enroute, I usually cook a 4 tin chilli - Mince, an onion (chopped beforehand and put in a tuppaware pot) then 1 tin of; kidney beans, chickpeas, chopped tomatoes and baked beans then either the individual spices (paprika, cumin, ground cardamon, black pepper and chilli powder) or Old El Passo packet of spices if that is too much :) It can even be cooked the day before and reheated on the way.

Failing that, cheesy pitta breads, pizza, cuppa soup, chocolate
 
We always have a proper cooked dinner on a Sunday on the boat. We have either a chop or a chicken leg, roast potatoes, roast parsnips, carrots, broccoli and Yorkshire pudding and gravy.

I've also cooked Brill on the boat with new potatoes and peas, that was yummy. I've cooked fish pie, homemade burgers, jacket potatoes, shepherd's pie, curry and spag bol.
 
Cooked breakfast, sea bass with Mediterranean vegetables, roast lamb with all the trimmings, chicken with mushrooms....... The list is endless.

All done in the Remoska without turning the gas on and filling the boat with damp vapour.

The t part is turning it on, with a timer plug, a couple of hours before getting into an anchorage. When you e you put down the anchor, put up your feet and settle down to a glass of something and a pre cooked roast.
 
22"er with two ring Origo. Cereal for breakfast. Hot dogs or sausage sarnies for lunch if it's cold - sandwiches or salad if it's warm. For a long weekend we take leftover curries or stews from the freezer and use them to chill the Igloo coolbox. We keep some chicken fillets, fish or mince for the second night along with veg and salad. Omnia baking pan and part baked bread rolls highly recommended!
 
Lots of tasty stuff - lamb tajine, pasta bolognaise, shepherd's pie, even poisson a la provencale a riz:


 
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I am impressed of the variety of food my fellow forumites are cooking on their boats; I feel that I am missing out somewhere. Next time we go to the boat, I will insist to my wife to prepare a 7 course meal while sailing at F5, I am curious to know her reply, although I think I know what she will tell me!!

We normally, cook bacon, eggs, etc for breakfast followed by quick ready meals or pasties warmed in the oven.
 
It matters not what I 'cook' on board, all I know is something dreadful happens between the packet/wrapper and the plate.. At times it's almost unrecogniseable, bordering on inedible and on occasions positively dangerous. Why did nobody tell me the daft producers leave bits of paper in the tray under steak?..it catches fire in the frying pan..Ah! well, break out the chicken curry FB..whoops! You've all gone green..:D :D
 
I've always reckoned to eat better on the boat than at home, as I pay more attention to planning and making sure we've got all the ingredients when we're out of range of shops. One top tip to save on fuel, or if you have an ice-box, not a fridge: beforehand, freeze whatever can be frozen to cool everything else down while it defrosts.

Our favourite is probably roast lamb Pacific Island style: Boned leg of lamb pot-roasted in a sauce of mashed up pineapple, garlic, ginger, soy sauce and oil (preferably liquidised beforehand at home). Use a pot with a lid, not foil.

Proper baked potatoes, coated in oil and salt and wrapped in foil, stuck in spare corners of the oven.

If the oven's not full of pot roast: apple batter pudding (basically like toad in the hole but with apples, a bit of lemon juice and sugar in place of the sausages, and not so hot an oven). With evaporated milk for that nostalgic 1970s effect.

Most things get served out of good, deep (square) bowls.
 
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Mrs FG said:
Our favourite is probably roast lamb Pacific Island style: Boned leg of lamb pot-roasted in a sauce of mashed up pineapple, garlic, ginger, soy sauce and oil (preferably liquidised beforehand at home). Use a pot with a lid, not foil.
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That sounds fantastic!

Pete
 
Scillypete said:
Proper onboard dinner . . . . . . . MMmmmm food

peteneedhamandroastdinner.jpg
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Hmm. that looks like dinner without wine, but you got the sunshine .... how did you do that? ;)
 
Love sailing, love cooking. Combining both makes for a real treat.

We cook either in the galley or the cockpit if the weather is on our side. A couple of single-burner £10 gas hobs do a fine job when cooking 'al fresco'.

Chinese, Indian, Thai andItalian dishes plus bbq's and good British fare. Tinned stuff for emergencies and when single handed and at sea.

Time for breakfast as this has made me feel hungry.
 
Not exactly on board . .

SWMBO, a non-sailor, wasn't disappointed that I wimped out of Chrissie's rally to Bucklers Hard yesterday as that put me back home with the dinner I'd planned to eat on board:

Moules marinière
Pork au port + new potatoes + courgettes Provencale
Fruit salad & cream

This was typical in the days when sailing every weekend with crew of 5-6.
 
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