What to cook on 1 burner

but remember, what goes in mostly comes out.
heavily garlicked munchies usually end up quite ' scented upon release and sometimes can cause some decorum down below at anchor/ in marina.
 
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can cause some decorum down below

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How delicately worded.If crew have been beer sampling as well it shouldnt make much difference.
 
2 tins Stag chilli (tescos) - not at all bad for tinned chilli
2 packets Uncle Ben's microwave rice (also reheats on stove)
1 tin beans

get stuck in
 
Boat spaghetti:

Bring water to boil.
Put in spaghetti.
When water boils again, turn off the heat, cover and let stand for ten to fifteen minutes. The spaghetti is now done.
Drain and add canned sauce, curry, chilli, etc. and reheat.

Boat pilaff:

Put measured amount of rice, plus twice as much cold water and can of corned beef, chilli, etc. in a pot.
Heat until it boils, turn down heat as low as possible, cover and steam for ten to fifteen minutes. DO NOT STIR. Check by sticking in a fork to see if all the water is evaporated.

Oatmeal plus canned meat (Tristan Jones added whisky) makes a quick and very filling dish called burgoo.
 
Hammy, cheesy eggies. fry bacon and eggs, place on fried bread. Melt over copious amounts of cheese. Eat hot off a plate. Make spares and allow to go cold so that cheese solidifies and encloses the egg. Eat cold on late night watches. If you like tinned fish, night watch food; tin of favourite (sardines in olive oil for me) dug out with rich tea biscuits!!!!
 
I'd get a good sized pot, some chorizo or other good sausages, a quartered chicken, maybe some lamb or beef,
Brown them all off in the pot with onion, garlic, potatoes, carrots swede etc, , add water tinned tomatoes, bit of basil, oregano and teaspoon of sugar, let it simmer for a few hours -- eat chicken on night one, and refrigerate, snaffle the chorizo for breakie and have the rest of the meat the next evening, just warm it up again.
 
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