BLUEMOMENT

Posted: **Fri Mar 21, 2008 9:35 pm**

On this cauld, cauld nicht wi' me inside the hoose wi' the doors securely battened doon, my thouchts turned to food

Do you guys have any favourite recipies that you cook, either at sea or at the end of a passage

I'm thinking of things that can be concocted in 2 pans at the most, and possibly also using the grill.

I'm afraid that I tend to either boil up some pasta and stir in a bit of sauce, or if I'm feeling really adventurous, I'll boil one of those wee bags of rice and open a tin of beef curry and warm that up.

Any suggestions for a change to my diet

Posted: **Fri Mar 21, 2008 10:05 pm**

Have you tried tins of Grant's Haggis? Very filling, warming, tasty ( if you like that sort of thing) and very quick to heat up. Can be served with tinned carrots, tinned or fresh potatoes - also very good with the old baked beans. Try it!

Posted: **Fri Mar 21, 2008 10:05 pm**

Have sn apple after your culinary delights, it'll save you sooking yer teeth

Posted: **Fri Mar 21, 2008 11:55 pm**

Surely food afloat is nutritionally deficient unless it comes from a frying pan?

Posted: **Sat Mar 22, 2008 4:15 am**

Fish of your choice (salmon is good, tuna with lemon and lime juice is better, but fresh is best so maggot drowners win here)
Slowly fried in butter
Rosti potato's cooked in the same pan, best if you use a ring to hold the spud in place (presentation works every time)
Spring greens cooked in another pan, with just enough water to steam and stop the greens burning, too much and they go soggy (remove the stalk and main bit that runs through the leaf, far too chewy)
Serve the fish on top of the greens, with rosti spuds to the side, enjoy.

Posted: **Sat Mar 22, 2008 1:36 pm**

The favourite thing on the first night when not sailing with wifey is pan-fries calves liver with a creme fraiche and mustard sauce. New potatoes cooked and put in the oven. Sweat a chopped onion in the bottom of the saucepan, add a handful of crushed juniper berries, place shredded cabbage on the top and put the lid on. No water. Stir once or twice and by the time the liver is done the cabbage will be perfect.

After that it goes down hill. The jury is still out on FB pies - warm and tasy but what's really in them

Posted: **Sat Mar 22, 2008 2:08 pm**

Yep, ye massive fried breakfast. Most important is to first make sure the companionway is bolted from the inside.

Now boil kettle and fry all the sausages whioch takes a while, and puttem in a baking tray in the oven to keep warm. All hell breaks loose in cabins as people wake up hence cups of tea. Then fry the bacon, and keep that in oven as well, with the plates. Butter loads of bread while the frying is going on, and get out the eating irons and perhaps some OJ as well. At about this point somebody from another boat tries to board the boat to kop a free breakfast, hence the bolted down hatches and locked companionway. Then fry the black pudding or some scottish similar stuff and maybe mushrooms, and that goes in the oven tray as well. Then one pan for beans and do the fried eggs, and bosh the whole lot out on the table for a serve yerself massive breakfast on hot plates. Talk loudly about "no thanks, no more bacon for me!" and open the portholes on opposite sides of the boat to make smell waft over the entire marina.

Sailing just can't go wrong if you start the day like this. However i am now gonna have to get some lunch...

Posted: **Sat Mar 22, 2008 5:56 pm**

T25 wrote:Fish of your choice (salmon is good, tuna with lemon and lime juice is better, but fresh is best so maggot drowners win here)Trouble is, I know nothing about fish on the end of a hook. I'd first have to learn what to do with it before putting it in the pan!
Slowly fried in butter
Rosti potato's cooked in the same pan, best if you use a ring to hold the spud in place (presentation works every time) ) What kind of ring are we talking about here?
Spring greens cooked in another pan, with just enough water to steam and stop the greens burning, too much and they go soggy (remove the stalk and main bit that runs through the leaf, far too chewy)
Serve the fish on top of the greens, with rosti spuds to the side, enjoy.

Not exactly Jamie Oliver, am I?
Only thing we have in common is a name

Posted: **Sat Mar 22, 2008 6:01 pm**

moodysailor wrote:The favourite thing on the first night when not sailing with wifey is pan-fries calves liver with a creme fraiche and mustard sauce. Is this a sauce from a tin/jar, or what?New potatoes cooked and put in the oven. Haven't got one! Sweat a chopped onion in the bottom of the saucepan, add a handful of crushed juniper berries, place shredded cabbage on the top and put the lid on. No water. Stir once or twice and by the time the liver is done the cabbage will be perfect.

Posted: **Sat Mar 22, 2008 6:05 pm**

tcm wrote:Yep, ye massive fried breakfast. Most important is to first make sure the companionway is bolted from the inside.

Now boil kettle and fry all the sausages whioch takes a while, and puttem in a baking tray in the oven to keep warm. All hell breaks loose in cabins as people wake up hence cups of tea. Then fry the bacon, and keep that in oven as well, with the plates. Butter loads of bread while the frying is going on, and get out the eating irons and perhaps some OJ as well. At about this point somebody from another boat tries to board the boat to kop a free breakfast, hence the bolted down hatches and locked companionway. Then fry the black pudding or some scottish similar stuff and maybe mushrooms, and that goes in the oven tray as well. Then one pan for beans and do the fried eggs, and bosh the whole lot out on the table for a serve yerself massive breakfast on hot plates.

My problem is that I haven't got an oven! I was wondering if it would be worth getting one of those small lecky ones for use while in the marina. Do you think they are worth it

Posted: **Sat Mar 22, 2008 6:08 pm**

jim.r wrote:Have sn apple after your culinary delights, it'll save you sooking yer teeth

Trouble is that at my age, I don't have many teeth left, and wally's are not the best thing for chewin' apples

Posted: **Sat Mar 22, 2008 6:10 pm**

garredfox wrote:Have you tried tins of Grant's Haggis? Very filling, warming, tasty ( if you like that sort of thing) and very quick to heat up. Can be served with tinned carrots, tinned or fresh potatoes - also very good with the old baked beans. Try it!

Never tried tinned haggis, but I like the kind you fry along with the lorne saussage and black puddin'

Posted: **Sat Mar 22, 2008 9:11 pm**

Rowana wrote:My problem is that I haven't got an oven! I was wondering if it would be worth getting one of those small lecky ones for use while in the marina. Do you think they are worth it

Undoubtedly - if you can get it at the right price. A liveaboard friend has one and does a fine seafood pizza with it (to soak up the beer) although it only takes a half at a time!

Posted: **Sun Mar 23, 2008 12:55 am**

I'm with OP on this, boil in the bag rice and a tin of curry lines the stomach before a trip out to a pub.

I only have one burner so the rice gets to the boil and waits for the curry to get hot before it's re-zapped prior to dishing up.

I do BBQ a lot when on Windermere or the Broads, not that easy up there I find. I did manage at Invarary, Lamlash and Brodick last year though, twice incinerating fresh fish (Mackerel), along with the pig products.

Posted: **Sun Mar 23, 2008 12:57 am**

Rowana wrote:
T25 wrote:Fish of your choice (salmon is good, tuna with lemon and lime juice is better, but fresh is best so maggot drowners win here)Trouble is, I know nothing about fish on the end of a hook. I'd first have to learn what to do with it before putting it in the pan!
Slowly fried in butter
Rosti potato's cooked in the same pan, best if you use a ring to hold the spud in place (presentation works every time) ) What kind of ring are we talking about here?
Spring greens cooked in another pan, with just enough water to steam and stop the greens burning, too much and they go soggy (remove the stalk and main bit that runs through the leaf, far too chewy)
Serve the fish on top of the greens, with rosti spuds to the side, enjoy.
Not exactly Jamie Oliver, am I?
Only thing we have in common is a name

No problem. As far as the fish goes, it's a long time since I worked as a chef and since then, I've avoided all the top & tail, clean em out and de-scale that the purists go for, by buying from the fish monger, so just ask the man to fillet it for you as it's a messy task I can't stand doing. The ring, however, you can see here http://www.cookware-online.co.uk/shopscr1413.html the one I use is about 3 inches diameter and half an inch deep. Don't make it any deeper or the insides just go mushy.
Try it with tuna steak first. Just juice one lime and one lemon into a bowl, drop the tuna in and leave it for ten or fifteen minutes, then turn it over and do the same on that side. Once nicely flavoured pop it under the grill, or in the pan (just as good) and cook to taste.

BLUEMOMENT

Food, Glourious Food

Food, Glourious Food