What is your favourite food whilst on passage?

I'm a very poor cook, more to point I absolutely hate cooking at home or on board but at least when I'm on board I can cook for myself and not have to worry about presentation or calories content. In calmish conditions I love egg and chips and despite the dire warnings of fire n board, burning fat scalds and death by cholesterol, I'm still alive and kicking. My staple meal though, and I'm surprised it's not on your list, is a good Spanish omelette.
 
Baking fresh bread when on Ocean passages is an enduring favourite.

In a bizarre twist, I like cooking roast dinners on board. Hungry crew = total amazement and respect when I produce roast chicken or beef etc. No cheating on the trimmings. Nothing from packets. With two burners, a grill and an oven it requires some juggling though... It's not exactly a one pot meal.
 
The Corn Beef Hash recipe from my late Mum.

Eaten on passage in every ocean we passed through on our circumnavigation (17 years ago).

Had it on the way across the North Sea to Amsterdam a few weeks ago.

Brought back happy memories of a wonderful person and great times past.
 
Halcyon's list is an excellent start and it's hard to think of major additions, though we're not particularly hot on bacon on board. I've nothing against bacon but it's not a regular item for us.

My wife came across a recipe from the potato marketing board of a spiced mince pie which is an excellent passage meal as it an be made in advance. The pastry is made with potato and suits it well.

Indian snacks such as samosas and onion bhajis go down well with us. My favourite sweet snack is dried figs, though they have to be good ones, the sort that is dry on the outside but moist and chewy inside, such as those you can buy of Continental markets but seldom here.

In our club cruising days we had a tradition of having a full roast during the summer cruise. Often this was on the hottest day of the year and consisted of three courses with a starter, roast meat & 2 veg, and a pudding. This always needed a lot of washing down.
 
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Don't you eat breakfast?!

Porridge, toast and marmalade, freshly made coffee.

Pete,

Have a look at the Shuttle Chef, made by Thermos (there are other brands), it will make catering much easier. We would not leave home without it (and have one on the boat and 2 (a big and small) at home.

Roast leg of lamb, with parsnip and potatoes roasted in the same pan; steamed and freshly caught fish (any thing trawled); crayfish any which way (when in Tasmania), (we cannot carry enough fresh (or frozen) meat - so fish tends to move up the frequency stakes). Lasagne (needs a bit of time and patience if at sea), stovies. Any mince dish, like spag bol or lasagne allows the meat to be eked out.

Jonathan
 
Breakfast:
porridge
Toast
Ulster fry

Meals (bare in mind Scottish cruising grounds):
Haggis, neaps and tatties
Fresh langoustines, served with fresh crusty bread and salads
Fresh Lobster
Roast chicken done in a Cobb barbecue with all trimmings
Mackerel fresh caught cooked on pinhead oats in lots of butter with new potatoes

Snacks:
Ginger biscuits and cakes
Battenburg boat cake
A cup of tomato soup with toast
 
Cooked food is much the same as at home. Its the snacks that differ because being at sea gives me the appetite of two horses. And I dont like bought junk food like biscuits or snickers etc so we make both ships biscuits ( really rock cakes with lots of fruit) or raisin cookies which are eaten in bulk.
 
Hog's pudding (a white, West Country sausage) with pasta and red pesto.

Petit sale or cassoulet with rice.

Flapjacks in the cockpit, along with ginger beer.

Rolls with pâté and lettuce/cucumber, as quick to make, sustaining and tasty.

Pre-cooked stew or, if you can find one of those marvellous mini pressure cookers, freshly made!

Any freshly-caught fish, otherwise tinned sardines are also excellent.
 
I'm quite partial to a pizza (the fresh pre-made type), chuck in oven and when done you can fold in half (Calzone style) and it's easy to eat.

Trail mix of nuts and dried fruit for snacks, also granola bars and ginger nuts.

Fresh pasta with garlic bread is also tasty and easy.

I tend to go in for "easy" rather than "fancy" when on passage because I'd rather be sailing than cooking.
 
Our family favourite aka Boat Splodge:

Basically kedgeree - cook some rice, hard boil and shell some eggs, chuck in some butter, some canned tuna and some curry powder. Can all be done in one saucepan if you do the eggs first. Good for breakfast, dinner, lunch and tea...
 
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