What is your favourite food whilst on passage?

I tend to stock up from Lidl so passage food is a pack of noodles or rice with sweet and sour chicken, chicken in white sauce or beef stew. They used to do a great goulash and many moons back beef stroganoff.
Breakfast is always Wheetabix.
Snacks are ginger biscuits, plain crisps, chocolate and wine gums.
Tinned peaches and nestles or carnation milk always goes down well.
 
Eggy bread fried in olive oil,
with rosemary, garlic & salt to taste.
Blend ingredients in a shallow bowl, soak bread, cook, serve in prep. bowl. Quick with minimal washing.

And a big +1 for a small (2-3 L) pressure cooker. Indispensable.

http://www.worldstores.co.uk/p/Morphy_Richards_2.7L_Stainless_Steel_Pressure_Cooker.htm?product_id=417685&utm_source=pla&utm_source=PLA&utm_medium=pressure_cookers&utm_campaign=893374&affiliate=WS-google-shopping&gclid=CML9ua37i8wCFVTnGwod4f0DRg
 
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We've managed to create a full Slimming World menu - all of which is cooked on our double burner stove, no oven or grill.
 
I think ravioli have been mentioned, but lets not forget tortellini or tortelone. You can get some excellent Italian versions with long shelf lives and coupled with some decent jar sauces from Barilla, Sacla or De Cecco and freshly grated/shaved parmegiano (which lasts for ever if wrapped and the occasional mould scraped off).

Have a plant pot of basil in the galley and you're laughing

Quick and easy and tasty and doable on the go
 
Sybarite said:
Irish stew. Begin with it at the start of the cruise and keep topping up for the rest of it.

As for a snack: fresh baquette with chunky Camembert and marmite.
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For a crewed yacht +1 for Irish stew, cooked in a pressure cooker. The smell while it is cooking gets the taste buds of the crew worked up, so much that it overcomes seasickness!
 
Bacon sanwiches-always welcome especially on a cold wet watch!
Fresh sushi from a just caught fish.
Home canned beef stew in a dog bowl during a stormy passage.
Cornish pasties.
Fresh baked muffins.
A full roast when miles from home in the Tropics, sweaty for the cook but worthwhile everytime....
 
PotatoNavigator said:
I use a pressure cooker at home, but never considered a mini one for the boat, what a good idea. :encouragement:
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deferably get a pressure cooker, have one both at home and on the boat. Fast cooking using less gas and heating the cabin less. I do lamb shanks in red wine with spuds onions and carrots all-in one go, or similar Boeuf Bourguingon or Coq au vin or have been experimenting with meatloaf using ground sirloin, delicious hot, or cold later and takes just 15 minutes cook time. Also do home made tomato soup, sometimes with added veggie bits like cauliflower, takes 3.5lbs of tomatoes ( very cheap here) an onion, some herbs, a dash of cream ( optional) and a basil or mint garnish. !5 minutes for a delicious soup enough for 2 for 2 days. You do need a blender for the final smoothing, but we can run our 200w handheldstick one off the inverter.

I used to cook rot beef and tatties on the MAgma gas kettle grill on our boat in the UK in a pan with the lid on making a very passable oven no heating of the cabin. I have yet to try it out on our larger rectangular gas grill on the current boat but am sure it will work.

'going Along Grub' is usually easy stuff like a good Spag Bol, the house recipe makes enough sauce for 2 days too and the pressure cooker keeps it compact o the boat using the lid makes a good rough weather pot, no need to pressure cook per se, juttreat it like a large lidded pan..

a stock store cupboard backup is Corned Beef hash, using tinned corned beef, tinned new tatties, cut into cubs, tinned button mushrooms, tin of plum tomatoes and a chopped onion, (but fresh not tinned) There used to be some very passable boil in bag very long date meals in Cherbourg and other French supermarkets and we collected these to keep in thestore cupboard too, Chilli, stroganoff, sweet & sour chicken were good as were several curry variations. TEsco and Waitrose used to sell long life no fridge breakfas meals with potat, bacon and egg bits to which we would usually plonk a fried egg on top, quick cheap and tasty one handed fork meals, great around dawn.
 
I'm surprised that no-one else has mentioned the Shuttle Chef, Thermos modern interpretation of the straw box or slow cooker, except its not that modern - at least 40 years old (as a slow cooker). And the theory the whole technology invented by James Dewar.

You heat the raw ingredients in a saucepan, dump the lot, saucepan included (they are supplied to fit) when boiling into a large thermal insulator, 4-8 hours later your meal is ready and can be at almost eating temperature. They come in at least 2 standard sizes. Stews, soups, porridge, bread the limit is your imagination.

Great for overnight passages as you can heat up in the evening, in daylight, and effectively have a cooked meal at anytime through the night. Uses less fuel that a pressure cooker, minimal heat (for those of us who wimped out of the UK). Cook-up at home, drop in car, drive to boat, row out, dinner all ready to eat (it will stay hot enough to not need reheating for at least 4 hours.

Downside - not cheap, sometimes difficult to buy. They are a bit slow if you want to eat NOW!

There are 2 or 3 manufacturers, all Japanese. (Tiger rings a bell). There is or was someone in the UK selling a copy, Mr Ds thermal cooker. Beware of thermal cookers that have polystyrene as the insulator - you are looking for a vacuum flask.

https://www.thermalcookware.com/main.php?mod=Dynamic&id=26

No connection - except Dewar and I went to the same school, different times:)

Jonathan
 
freeze dried- Cut the top off the bag, Stand it in the sink so it does not fall over, pour on boiling water, leave for 6 mins, eat - then spent the next 24 hours farting
alternatively stew a la Robin Knox Johnson
tin of vegetable big soup, tin of steak, tin of potatoes, tin of sweatcorn. Stick the whole lot in a pan & cook
Enough for 2 meals for one
 
Favorite? Fresh tuna or dorado, like a few minutes old :) piece of tail against the old plate the fridge for 20 minutes then raw with wasabi :cool:
More commonly solo on a long passage is a monster stew in a pressure cooker which slowly morphs each day as it's topped up with whatever is available.
 
Breakfast tends to be oats. If I have baked rolls, then we might do grilled sausage and bacon rolls.

Lunch & Dinner: Anything freshly caught takes precedent over anything packed! We have cooked a large range of things: everything from roast chicken to rack of lamb and believe it or not: roast duck! I like to make the effort on board - it should ever feel like camping.
 
GHA said:
Favorite? Fresh tuna or dorado, like a few minutes old :) piece of tail against the old plate the fridge for 20 minutes then raw with wasabi :cool:
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Interesting. Is that intended as a hygiene thing, or do you just prefer fish-lollies? :)

Can mackerel be eaten the same way? I used to buy sushi from a place that had mackerel nigiri on the menu, so I suppose it can, but they never actually had any in so I never tried it.

Pete
 
prv said:
Interesting. Is that intended as a hygiene thing, or do you just prefer fish-lollies? :)

Can mackerel be eaten the same way? I used to buy sushi from a place that had mackerel nigiri on the menu, so I suppose it can, but they never actually had any in so I never tried it.

Pete
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I think it's the case that (could easily be wrong on this) that EU and US food regulations both require sushi fish to be frozen to -20C for at least 24 hours to kill off any parasites and especially worms which can cause various intestinal ailments. I understand that mackerel alongside some farmed salmon are fairly high on the risk scale.
 
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