Top tips and tried and tested 'delish' recipes for cooking aboard
Kitchens or galleys can be a little bit tight for space for storage of food and perishable goods. The less out of date and unused food you have lurking around the better, so we thought it would be a great idea if we could share boaters' top culinary tips and recipes that will not only tickle your taste buds, but help utilise those ingredients that might soon be going past their sell by date.
Jan's Cauliflower cheese with a twist (nb Drifter) - "Here is a favourite of mine and easy to cook in a small galley. A real stick to your ribs heartwarming meal which is very inexpensive to make."
Serves 3 (or two if you are a piggy like me). Just omit the bacon if you are veggie.
You will need:
A large pyrex dish or similar with good depth (it doesn't need a lid)
1 small cauliflower
4 small potatoes
A few rashers of bacon de-rind and cut off the scrawny end ( you can use that in another dish tomorrow) so you only use the medallions.
About a pint of semi skimmed milk
Half a block of brie chopped and approx, 10 small sugar cube size pieces of Red Leicester or suitable cheese of your choice
1 or 2 desert spoons of plain flour
Salt & pepper to taste.
1. Peel and chop the potatoes into halves/quarters
2. Peel and chop the carrots into sticks.
3. Wash your cauliflower and cut large bits in half.
4. Boil the potatoes and carrots together for approx 15 mins with a pinch of salt. They should be almost cooked. Drain and put in your pyrex dish.
5. While that's on - Cook the cauliflower for about 10 -15 mins depending how big your pieces are. Drain and add this to your cooked carrots and potatoes. It doesn't matter if it cools a bit.
6. Grill your bacon completely and cut into small squares. Add this to the dish and again toss through to mix it up a bit.
7. To a pan, add the milk and plain flour along with a good pinch of salt and black ground pepper if you like it. Whisk that up with a fork over a low heat briskly to get rid of lumps. Add all the cheese and continue stirring until all the cheese melts and the sauce thickens. Make sure it doesn't stick...(burnt milk tastes revolting 😄)! Basically this is a white sauce with melted cheese to make a cheese sauce. You can sub any cheese, providing it has a good melting point.
8. Pour the melted cheese sauce over the dish and slowly stir through to ensure the sauce is evenly coating all of your scrummy grub 😊.
9. Pop in the oven Gas 4 in the middle for approx. 10-15 minutes. Everything should be bubbling, melted and heated through
Serve as a complete meal or with chunks of bread.
Keith Grantham's Tea Cake (nb Ouzel ll)
4 tea bags
500g mixed dried fruit
125g light brown sugar
250g self raising flour
1/2tsp mixed spice
1 medium egg
Put teabags in a bowl and add 300 ml of boiling water. Leave for at least 10 minutes, then remove and squeeze out tea bags. Add the fruit and leave to soak overnight
Set oven 180degrees centigrade
Stir sugar, flour, mixed spice and egg into fruit and mix well
Spoon mixture into a 1kg load tin and level the top
Bake for 1 hour or until risen and firm to touch
Cool in the tin for 10 minutes then turn out onto a rack to cool completely
Wrap in greaseproof paper and keep to mature for 2 days
Slice and serve with butter
Roger Furnevall (nb Charlie Beere) first cooked his Frankfurter Gallimaufry in 1987. "I do most of the cooking and have cooked this dish many many times. It is simple but warming and satisfying."
1 medium onion chopped
1/2 green pepper sliced
1 stick of celery de-stringed and chopped
1/2 400 g can or carton chopped tomatoes
1 clove garlic grated or finely chopped
1 tbsp vegetable oil
300 ml hot chicken stock made from one stock cube
1/2 tsp dry mustard
1/2 tsp dried sweet basil
4-5 drops Tabasco sauce
Salt and pepper
1 heaped tsp cornflour
4 or 5 frankfurters from a 10 pack by Sainsbury's or similar cut into 2 cm lengths
Fry the onion with the chopped pepper and celery until soft but not browned. Add the garlic and fry for a minute or so more. Stir in the chopped tomatoes and their juice, 150 ml stock, mustard, basil and Tabasco. Season to taste with salt and pepper. (Light on the salt as there is some in the stock cube.) Simmer for 10 minutes. Add the frankfurters to the vegetable mixture and simmer for a further 5 minutes. Mix the cornflour with 2 of 3 tbsps of the remaining stock and add to the mixture stirring until it thickens. Add some or all of the remaining stock to obtain the sauce consistency you like. Check the seasoning.
Serve over hot, steamed or boiled long grain rice. It also works with mash or jacket potato.
Also from Roger Furnevall (nb Charlie Beere) comes this recipe for Chanakhi a Georgian Lamb Stew with aubergine and potato, what Roger particularly likes about this recipe is despite there being a number of processes it is a one-pot meal.
"I have just read The Palace of Treason by Jason Matthews who describes a meal or snack in each chapter and then appends the recipe at the end of the chapter. The Georgian Stew is one of those."
1 kg lamb (boneless shoulder or neck fillet) cut into bite sized chunks
1tsp salt plus more for salting the aubergine
1/2 tsp ground black pepper
pinch of cayenne pepper or chilli flakes to suit
2 tbsp vegetable oil or butter
2 medium onions cut in half and sliced into half inch strips
10 cloves of garlic grated, crushed or chopped finely
390 g tin of chopped tomatoes
1 1/2 tbsps red wine vinegar
500g waxy potatoes (i.e. Vivaldi) quartered and cut into 1/2 inch wedges
700g aubergines (3 medium size) sliced into quarters lengthways and then into 1/2 inch thick wedges
2 medium bell peppers (say 1 green, 1 yellow) 1/2 30g pack of coriander, flat leaf parsley and basil all chopped together
1 large fresh tomato diced
1. Heat the oven to 180°c, gas 4
2. Toss the aubergine wedges with a handful of salt, mixing to coat. Set aside for half an hour. Squeeze out the juice with your hands then rinse to remove the salt and pat dry in a tea-towel or kitchen paper.
3. Mix the lamb with ½ tsp salt, pepper and cayenne or chilli flakes. Stir well to coat.
4. Heat 2 tbsps oil or butter in a 3 litre heavy casserole (with well-fitting lid). Brown the lamb in several batches over high heat. Remove and set aside.
5. Add extra oil or butter to the pot if necessary and heat. Add onion and cook until soft, add half the garlic and cook for another 30 seconds, stirring. Turn off the heat.
6. Add lamb back into the pot and stir to mix with onion and garlic. Add the pack of chopped tomatoes, red wine vinegar and the remaining ½ tsp salt and mix. Then layer potatoes, aubergine, peppers and half the herbs on top, each in its own layer. Continue to layer until all the vegetables are used up. Add the fresh diced tomato on top. Pour over 1 litre of water (I used up a cup-full of red wine as part of the liquid). Do not stir!
7. Cover the pot tightly and bring to the boil over a high heat. Move to the oven and cook for 1½ hours. Remove from oven at the end of this time, increase heat to 200°c, gas 6. Add the remaining herbs and garlic. put back in the oven and cook uncovered for 15-20 minutes. The broth should have thickened slightly. If you want it thicker, stir in cornflour paste to suit.
8. Serve with crusty bread adding a sprinkle of any remaining herbs to each portion.
Wendy's (nb Bees Knees) Banana cake - This recipe is perfect for using bananas that have gone over. Wendy likes this recipe because "The loaf stays lovely and moist and will keep at least a week, (provided it lasts that long!)"
8oz self raising flour
1/2 teaspoon of nutmeg
4oz soft brown sugar
3 mashed bananas
Walnuts if required
Cream margarine and sugar, add flour and nutmeg alternately with the two beaten eggs then finally add bananas. Walnuts can be added if required. Place mixture into a greased loaf tin and bake on 175C/350F or gas 4 for approximately 50 minutes. So easy to do and tastes delicious!
Carrie's (nb Chloe) Banana and Nutella Cake
- 115 g unsalted butter
- 170 g caster sugar
- 2 medium eggs
- 3 ripe bananas mashed
- 2 tsp baking powder
- 300 g plain flour or use self-raising flour plus 1 tsp baking powder
- 1 pinch of salt
- 5-6 teaspoons Nutella
Preheat your oven to 180 degrees (fan).
Cream the butter together with the sugar, and then break in the eggs and mix well.
Stir in the bananas.
Add the flour, baking powder and salt. Stir till well combined but don't over mix.
Put the mixture in a greased cake tin. I used a deep 8 inch tin.
Drop in the spoons of Nutella and use a knife to marble it in the cake batter.
Bake for around 45-50 mins or until a skewer comes away clean. If it browns too much on top, cover the cake with foil for the last ten minutes.