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Old 20-09-2010, 21:01   #1
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Onboard Recipes

What are your favorite cooking recipes on-board boat?

Maybe this isn't the most practical recipe (but why not?), yet it's name seems quite appropriate.

WATERZOOI de poulet
Cook Time: 20 min Level: easy Yield: 4 servings

  • 2 tablespoons butter , 2 carrots, peeled and diced, 2 leeks, chopped, rinsed and dried , all-purpose potatoes peeled and diced
  • Salt and white pepper
  • 6 cups chicken stock, 1 fresh bay leaf or 2 leaves dried, 4 sprigs fresh parsley, plus a handful chopped for garnish, 4 sprigs fresh thyme, 4 boneless, skinless chicken breasts, 1 cup heavy cream, 1 large egg yolk
  • Crusty baguette, warmed

In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes.
Season with salt and white pepper.

Tie together bay, parsley and thyme.
Add this with the stock or broth to the pot.

Cover the pot and raise heat to bring liquid to a boil.

Add chicken to the pot, cover and reduce heat to medium low.
Poach the chicken 10 minutes.

Uncover the pot. Remove chicken and slice.

Whisk cream and egg together.

Add a ladle of cooking broth to cream-egg mixture to temper it.

Add cream-egg mixture into the waterzooi
Stir constantly for 2 to 3 minutes to thicken.

Add chicken back to the pot along with chopped parsley.
Adjust seasoning.

Ladle waterzooi into warm shallow bowls

Serve with crusty baguette for dipping.

I had a bowl of this in Brussels (it's the national dish). It was quite delicious, and was a nice blend of protein, carbohydrate, vegetable, and liquid.


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Old 21-09-2010, 00:39   #2
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Based on the absence of any response, I'm coming to the conclusion that cruisers live on a diet something like canned pork and beans, canned chicken noodle soup, and crackers, or is it hardtack and water, and hopefully, some grog?

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Old 21-09-2010, 01:50   #3
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Maybe everyone is busy shopping and cooking your recipe - LOL...

I haven't provisioned for more than 3 day trips but I am gonna guess some of the fresh ingredients in the list are not something everyone has on board. Here is a recipe I came across and tried this week.

Creamy Chicken Carrot Soup - Makes 1 serving

Place 1 medium boned skinned chicken breast and two medium sliced carrots in a suitable pot. Add water to cover ingredients. Add 2 chicken bouillon cubes and about a teaspoon of pepper. Bring to boil and boil about 15 minutes on medium or until chicken is very tender.

Remove Chicken and Carrots. Cube the chicken and place chicken and carrots in blender. Add water from pot while blending until you have a thick creamy consistency. Discard remaining water.

Serve with hard rolls or saltines.

You can experiment with the spices.

You can do this recipe with all kinds of vegetables. zuchini, split pea, Potato etc.

If you are a Daffy Duck fan you can substitute rabbit for chicken.
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Old 21-09-2010, 02:32   #4
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There are lots of Favorite recipes

One of our fave' raves is Dhal.

This is a very warming vegetarian recipe, easy to make and only takes 30 mins.

Dhal is the Indian word for "Lentil" (Asian not Red Indian), This is a spiced lentil stew or soup. Excellent served with warm bread (Pitta, Nann, Sour).

To feed 2 as a main course,

2 cups of Red Lentils
1 Onion
2 cloves Garlic
1 cup copped carrot
1 cup chopped Peppers
1/2 cup dried fruit
Curry powder to taste
Chilli to taste
Vegetable or Chicken stock 6 to 10 cups (Depends on how thick you want your stew or soup to be)
Butter or Oil for frying the Vegetables

In a heavy pan saute the vegetables with out colour for a few minutes add the Curry and Chilli, stir well to coat the Veg'.
Add the Lentils, stir well to mix lentils and Veg together.
Add the stock, bring to the boil and simmer for 20 - 30 mins until the lentils are cooked and you have the consistency you want.

If you have a need for meat then you can add some chicken just before you put the veg into the pan.
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Old 21-09-2010, 03:16   #5
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A recipe for heavy weather cooking, Basic assumptions - you have a stove that can keep a pot more or less strait.

One pack of Spaghetti, preferably angel hairs.
One garlic head.
Olive oil.
20 gr of butter
One can of sweet cream for cooking.
200 - 300 gr of blue cheese of your like.
Basic spices

Boil hot water in a deep pot,
add some salt and a drop of olive oil to the water
Add the spaghetti, stir a bit.
Once the spaghetti is medium done (el dante) remove from the burner, filter and rinse in cold water.

Chop the garlic (after pilling it).
Add the garlic and about 1 spoon of olive oil to a deep pot (can be the pot you used before for the spaghetti).
Let the oil boil and the garlic to start loosing its color.
Add the cream and wait for it to boil.
Add the blue cheese.
Wait for 5 to 10 minutes (depending on your burner heat) until the cheese is completely dissolved in to the cream.
Season with some salt, white and black pepper, dried basil or oregano.

Add the spaghetti back to the pot with the sauce and add the butter, stir for one minute until the butter dissolves and...

Its ready.
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Old 21-09-2010, 04:31   #6
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Another is Meat and Potato Pie

I like to use Suet pastry but you can use your favorite pastry.

Made in a shallow pie dish (we have one that is 2" deep and is 10" by 8") and cooked slowly this is a superb end of day meal that is quick and easy to prepare, uses cheeper cuts of meat and really pleases the family.

1Lb of Stewing Beef (or Lamb, chicken, rabbit etc)
1 1/2 Lb of main crop potatoes
1 large onion
1/2 cup carrot
1 cup of stock
salt and pepper to taste
1/4 cup of plain flour
1 Table Spoon Oil

Enough Pastry to cover the dish (you can also make dumplings)


Cut meat into 1" cubes
Peel Potatoes and cut in to 1 1/2" cubes
Chop Onion and Carrot
Season the flour with salt and pepper (I like mine to be quite peppery)
Heat the dish and the oil
Coat the meat with the seasoned flour and fry in the dish until sealed
Add the potatoes vegetables and stock
Stir briefly and bake in the oven for 2 hours (or until the meat and veg' are cooked)
Remove from the oven and allow to cool
Roll out the pastry and cover the dish allowing a couple of small air holes.
Brush the pastry with a little milk and put back into a moderate oven untill the pastry is golden and cooked.

Serve with mushy peas and red cabbage.

A blast from my past

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Old 21-09-2010, 04:45   #7
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I'm a fan of Dhal as well in rough weather tho' I skip the fruit and veg.... and... instead of using curry powder and chilli (Unless I still have some fresh green chillies which I chuck in whole)
I use Tumeric when softening the onions and garlic in butter...and 1/2 a teaspoon of Garam Masala just before serving.
I make my own chappati's with a 50/50 mix of brown and white flour in a pan...
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Old 22-09-2010, 11:02   #8
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Mee Goreng:

Chicken Breast
Grated Cabbage
Soy sauce, ginger, cayenne pepper.

Fling 'em all in a wok till cooked.
Simple, easy, delish!

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Old 22-09-2010, 11:23   #9
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i cook same on board as i would if i resided in a house. have imaginatively managed the art of wtf cooking, or use of whatever is in galley for dinners.. comes out well. unique and different each time.
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Old 22-09-2010, 12:01   #10
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Originally Posted by zeehag View Post
i cook same on board as i would if i resided in a house. have imaginatively managed the art of wtf cooking, or use of whatever is in galley for dinners.. comes out well. unique and different each time.
LOL!!!! Don't we all!! For example, I know that at the moment in our galley we have one tin each of: corn, tomatoes, mushroom, tuna; plus ice cream containers with pasta, rice and noodles. Plus soy sauce and packet soups (The oil has disappeared).

But I'll be darned if I'll call a meal "tinned tomatoes and tuna with pasta", or rice with mushroom soup and mushrooms, when "Pasta Marinara" or "Fungal Risotto" sound so much cooler....

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Old 22-09-2010, 14:27   #11
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Tinned plum and chopped tomatoes are your friend

2 cups of red lentils
1 smallish yellow onion chopped fine.
4 cloves of garlic mashed to a pulp
2 or three whole cloves (the spice)
small stick of cinnamon
1 small teaspoon of garam massala
1 tin of chopped tomatoes or fresh tomatoes with the skin removed, about 10 oz. (250g)
fresh or frozen spinach 4oz (100g) or more, as much as you like, sometimes I add 10oz or so.
6 cups of water
salt to taste.
Chilli or black pepper

Fry the garlic, onion, cloves, cinnamon and garam massala with a little oil for two or three minutes. Add the tomatoes, stir, add the water, chilli or black pepper and salt to taste and then the lentils, simmer for 20 minutes and then add the spinach. Cook for another 5 minutes or so. Serve with rice, delicious.
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Old 23-09-2010, 14:23   #12
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I have a section on our blog with recipes that I used on our recent 6mths cruise. A lot were just made up from things I had onboard. I am going to try some of the above recipes. They sound yummy!
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Old 23-09-2010, 16:01   #13
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for cool weather cruising:
Crockpot Chicken and Sausage Gumbo,

3 tablespoons all-purpose flour
3 tablespoons oil
Salt and pepper to taste
1/2 pound smoked sausage, cut into 1/2 inch slices
3/4 to 1 pound boneless chicken, cut in bite-size pieces
1 qt chicken broth
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
1/4 teaspoon ground cayenne pepper, or to taste
1/4 teaspoon ground black pepper
1/2 14.5 oz can Rotel tomatoes, undrained

In small saucepan make the roux, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium-low; cook, stirring constantly, about 8 to 12
minutes or until mixture turns a light red-brown. Or you use 4 to 5 TBsp prepared roux (Carey's or similar)

Place the Roux mixture (or premade roux) in 3 1/2 to 4-quart crockpot.
Stir in all remaining ingredients.
Cover and cook on LOW for 7 to 9 hours.
Meanwhile, cook some rice according to
package directions. Serve gumbo in bowls over hot cooked rice. If you like you can buy a grocery store cooked rotissarie chicken, use it instead of the raw chicken, just cut it up and add it later in the cooking process 2-3 hours
before the rest is done.
Serves 6 to 8. Can be prepared in a conventional pot also just reduce the cooking time accordingly.
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Old 23-09-2010, 16:18   #14
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Stewed Oysters

Shuck a dozen large oysters and rinse
In a hot pan prepared with grapeseed oil (etc)
add chopped hot pepper (I used one large hot crimson last night - if using jalapenos I use 4 if using serranos 2 and so on)
chop one large white onion and add to oil
grind pepper over onions and stir
once onions are translucent add 4 cloves chopped garlic and stir
add add 6 chopped roma (plum) tomatoes
stir until romas show sign of cooking
add oysters and stir
add good handful of chopped or torn fresh basil leaves (leave fairly large)
add a teaspoon of capers

the dish is done when the oysters have cooked 10 minutes
if feeling wild and crazy garnish bowl with enoki mushrooms
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Old 26-09-2010, 17:46   #15
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We eat very well on our boat. The better the on board food, the more money you save, although we still enjoy eating out and absorbing the culture of our destinations.

Boat Pizza

Before leaving on a cruise, I brown Italian sausage, in pizza or pasta sized nuggets. They are bagged in ziplocks, 1/3 # to a bag, labeled, and put in the boat freezer. This simplifies pizza-making.

1 envelope yeast
1/2 cup warm water
1 teaspoon sugar
2 cups flour
1/3 cup water (or soughdough starter*)
2 tsp. olive oil
1/2 tsp. salt

Mix first 3 ingredients and let sit for 2 minutes. Stir, and let sit 5 more minutes. Add flour and remaining ingredients. Mix well, knead, let rise 1 ½ - 2 hours.

Preheat Oven. On SSB it’s 375o. Our oven is too small to get good air circulation and bakes unevenly at high temps. Play with your boat’s oven temperatures. Place crust on a 9x13 rectangular pan or cookie sheet (back to the rectangular thing, round pizza pans don’t usually fit well in boat ovens.) Sprinkle pans with cornmeal before the crust goes on, if desired.

Sauce: (Make your own, or used canned sauce – Del Frateli is a good canned sauce)
1 (6 oz.) can tomato paste mixed with 1 (8 oz.) can tomato sauce
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp. salt (optional)
1/8 tsp. cayenne or any hot red pepper powder
½ clove garlic, smashed (if you don’t add it here, add garlic somewhere)
½ cup grated parmesan cheese

Mix together in a small bowl and let stand for a few minutes for flavors to blend. Spread on dough that has been stretched into pizza pans, dusted with corn meal, if you have it. A little dough goes a long way.

Toppings: Not more than about 1½ cups of toppings or you’ll have a soggy pizza. Add mozzarella cheese, pre-cooked sausage nuggets, sliced onions, chopped greenonions, mushrooms sliced olives, fresh garlic. Non-refrigerated pepperoni is great for this.
Top with a little shredded parmesan cheese, and drizzle with olive oil. You can shake on somemixed Italian Herbs at the end (like McCormick)

Mushrooms Fresh will exude water onto your pizza, and canned needs a beauty treatment to get rid of that “slick” look. Saute fresh or canned in a little butter or olive oil until the edges start to brown. At least, drain them very well on paper towels.

Bake 20 – 30 minutes, depending on your oven. About half way through, rotate the pan. Cheese will be light brown and bubbly, and dough will be golden.

The entire pizza should slide nicely out onto a cutting board, where you can cut it into squares. We serve ours right on the board with additional parmesan and a shaker of hot pepper flakes. If cooking 2 pizzas, we do them separately – and eat one while the second one cooks. Some visitors have declared this the best pizza they have ever eaten. Of course their judgment may have been affected by pre-pizza wine and cocktails!

*Sourdough starter really “bumps up” this recipe – makes it fuller, richer, and tastier.

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but carries my heart as a stowaway."
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