Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

SPICED RED LENTILS WITH SWEET POTATO

I haven’t been ashore to buy carrots (these don’t keep well on board unrefrigerated) so the above recipe will need to wait, but lots of sweet potatoes are on hand so I reached for another recipe today inspired by Nigel Slater:
https://www.theguardian.com/food/201...d-cake-recipes

The original recipe was finished in an oven, but it adapts well to a stove top, enabling it to be cooked on an induction hotplate, or on top of a diesel heater or using gas. In addition, all ingredients keep well for weeks unrefrigerated so this is a useful boat recipe.

The lentil mixture will serve 6, but I find it is inefficient making this in smaller quantities, so I seal it in three glass jars, making several fuss free meals for two.

INGREDIENTS
SPICED RED LENTIL MIX (serves six):
2 tablespoons extra virgin olive oil
1 onion, finely diced
approx 60 g ginger, coarsely grated (2 packed tablespoons)
2 cloves garlic, finely sliced
½ teaspoon green cardamom seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon ground turmeric
1 teaspoon harissa
½ teaspoon black pepper
400 g tin tomatoes, chopped
2½ cups water
2 teaspoons vegetable bouillon powder
250 g (1½ cups) red lentils, rinsed and drained

SWEET POTATOES (serves two generously):
400 g (1 medium) sweet potato, peeled and thickly sliced
2 tablespoons extra virgin olive oil
¼ cup walnuts

To serve six:
Triple the above quantities of sweet potato and roast in the oven instead of a small pan.

METHOD
- Sauté onions, ginger and garlic in a pot until pale gold.

- Toast cardamom, cumin and coriander in a dry pan a few minutes until fragrant, stirring frequently. Cool and grind.

- Add the ground spice mix, turmeric, harissa, pepper and tomatoes to the onions, stir well then add the water and stock powder, then the lentils.

- Bring to the boil then simmer covered approximately 20 minutes until the lentils are soft. Stir a few times during cooking to avoid the lentils sticking.

- Spoon into three 400 g capacity glass jars while piping hot and seal. Cool and refrigerate until needed. The jars will easily store a few weeks. The flavours infuse the lentils so although this can be served immediately, it does improve with time.

The lentils can be used a multiple number of other ways including cold as a dip or hot with rice or pan fried potatoes or simply a green salad. It makes a good standby for passages.

To serve topped with sweet potatoes:
Place the sweet potatoes in a single layer in a pan with a couple of tablespoons of water, cover and cook until almost tender. There will be no water left.
Drizzle with the oil, flip and cook uncovered until the sweet potatoes have browned and are starting to caramelise.

Heat the spiced lentils and ladle into a serving dish.
Top with the sweet potatoes.
Toss the walnuts in the oil left in the pan and spoon over the sweet potatoes.

SWL

It presents better scattered with fresh herbs, but I have run out:

[SuW]

Sounds great! Thanks!

[Seaworthy Lass]

A couple of kg of carrots have now made their way on board together with an assortment of fresh herbs. Luxury .

With Indian summer conditions, rather than the original Nigel Slater recipe that attracted my attention, I opted for a highly adapted version of the second one on the same page:
“Carrots with basil cream”.

My adapted recipe was a huge success. I love hearing lots of mmmmmmm noises coming from my better half during dinner .

When I need a creamy sauce, my lemon tahini one is often a good substitute for dairy. I followed my standard recipe and added a couple of handfuls of chopped herbs to make a fragrant green dressing. Today this teamed exceptionally well with the carrots.

I cooked the carrots on the stovetop using the method I now use for all root vegetables. Cook these covered in a non stick pan with a couple of tablespoons of water for around 15 minutes on low heat. At this stage the vegetables are soft and the water has evaporated. I then add a tablespoon of extra virgin olive oil and heat uncovered until a crispy layer has formed. Minimum energy, minimum steam, maximum flavour .

Pan fried carrots with herbed lemon tahini dressing

INGREDIENTS:
Enough carrots (peeled and halved) to fill a non stick pan
2 tablespoons water
1 tablespoon extra virgin olive oil

Dressing:
¼ cup tahini solids
1 tablespoon extra virgin olive oil
zest and juice 1 lemon
Enough water added to the lemon to make ½ cup liquid total
½ teaspoon salt, freshly ground
½ teaspoon black pepper, freshly ground
1 clove garlic, crushed or finely grated
2 handfuls (approximately 50g) fresh herbs. I used dill, basil and coriander reserving a few tips for the topping

METHOD:
Cook the carrots covered in a non stick pan with a couple of tablespoons of water for around 15 minutes on low heat. At this stage the vegetables are soft and the water has evaporated.
Add a tablespoon of extra virgin olive oil and heat uncovered until a “roasted” bottom has formed.

Meanwhile, make the dressing by pureeing all the ingredients together. Store this refrigerated in a glass jar. The quantity is more than needed for this recipe, but it is easily used up drizzled over any salad or vegetables.

Serve the carrots drizzled with the dressing and topped with the reserved herbs.

SWL

[Auspicious]

Originally Posted by Seaworthy Lass

A couple of kg of carrots have now made their way on board together with an assortment of fresh herbs.

A couple of kg of carrots is a lot of carrots for two people. That's a lot of mirepoix. *grin*

Does honey count for vegan for you? Glazed carrots are good. Roasted of course.

Roasted carrots and bacon are wonderful. Bacon is a vegetable; it's good for you.

Grated on salad. Carrot cake (need to sub eggs I guess). Pickled carrots are great; easy to water-bath can and shelf stable. Carrot basil soup.

Stuffing/dressing with mirepoix and Portobello or other "meaty" mushroom. Recommend sourdough.

[Seaworthy Lass]

The colour of these alone makes me smile .
The recipe was inspired by another Nigel Slater one (sorry, I’ve hunted, but I can’t find the link). While in the UK I found that although the supply of fresh vegetables was often limited in pint sized Hebridean grocery stores, frozen peas could always be found. A few packets are now always included when shopping, as I have accumulated a raft of yummy pea recipes. Any mix of fresh herbs can be used for these fritters. If none are available, use a teaspoon of dried thyme.

PEA FRITTERS

Ingredients:
500 g frozen peas, defrosted in the fridge
50-100 g mixed fresh herbs (any mix of parsley, coriander, dill, basil, chives)
2 cloves garlic, grated
½ teaspoon ground pepper
½ teaspoon ground salt
⅔ cup SR flour
1 small teaspoon baking powder

Method:
- Puree first 5 ingredients with a stick mixer.
- Fold in sifted flour and baking powder.
- Heat a lightly oiled non stick pan.
- Drop in large tablespoons of batter.
- Cook covered on low approx 8 minutes until golden.
- Flip carefully (they are soft) and cook uncovered on low approx 6 minutes.

The attached photo is an old one. I served these last night will dollops of leftover herbed lemon tahini dressing. Any favourite dipping sauce can be used.

[Auspicious]

Originally Posted by Seaworthy Lass

- Drop in large tablespoons of batter.

What is the splatter like?

[Seaworthy Lass]

Originally Posted by Auspicious

What is the splatter like?

Non existent out of the bounds of the pan. I don’t use much oil and the first stage of cooking is done covered.
By the time the fritters are flipped and cooking uncovered, there is no oil left.

[Seaworthy Lass]

Apart from a pot of basil, sage is the only fresh herb I have left from the lot bought earlier in the week.

I always save sage until last, as with its thicker leaves I find it keeps the longest. I only have one use for fresh sage. I team it with pumpkin or sweet potato. When you are on a good thing, stick to it . Lightly fried, the texture of sage leaves becomes delicately crispy and the flavour mellows, infusing the oil at the same time.

I had a request for more fritters today, so a batch of butternut pumpkin ones made it to the table. The recipe is very similar to the above using peas. A tablespoon of dried sage leaves can be used at a pinch if fresh ones are unavailable. It also works well with rosemary, fresh or dried.

PUMPKIN FRITTERS

Ingredients:
2 tablespoons extra virgin olive oil
15 g fresh sage, roughly chopped (2 packed tablespoons)
1 clove garlic, grated
500 g peeled pumpkin, sliced thick enough to fit as a single layer in a non stick pan (makes 2 cups mashed)
½ teaspoon ground salt
½ teaspoon ground pepper
⅔ cup SR flour
1 small teaspoon baking powder

Method:
- Heat oil on low and toss in sage leaves and garlic. Stirring occasionally, heat until the sage leaves crisp while still remaining green. Turn off heat and leave while preparing the pumpkin.
- Cook pumpkin with a couple of tablespoons of water in a covered frypan until soft. There will be no water left.
- Cool and mash with a fork
- Mix pumpkin with the sage mixture, salt and pepper. This can be prepared up to a couple of days in advance if refrigerated.
- Fold in sifted flour and baking powder just before cooking.
- Heat a lightly oiled non stick pan.
- Drop in large tablespoons of batter.
- Cook covered until golden.
- Flip carefully (they are soft) and cook uncovered until the other side has coloured.
Makes 2 panfuls.

These were served with the last of the herbed lemon tahini dressing from a few posts back.

SWL

[bfloyd4445]

Originally Posted by Seaworthy Lass

Apart from a pot of basil, sage is the only fresh herb I have left from the lot bought earlier in the week.

I always save sage until last, as with its thicker leaves I find it keeps the longest. I only have one use for fresh sage. I team it with pumpkin or sweet potato. When you are on a good thing, stick to it . Lightly fried, the texture of sage leaves becomes delicately crispy and the flavour mellows, infusing the oil at the same time.

I had a request for more fritters today, so a batch of butternut pumpkin ones made it to the table. The recipe is very similar to the above using peas. A tablespoon of dried sage leaves can be used at a pinch if fresh ones are unavailable. It also works well with rosemary, fresh or dried.

PUMPKIN FRITTERS

Ingredients:
2 tablespoons extra virgin olive oil
15 g fresh sage, roughly chopped (2 packed tablespoons)
1 clove garlic, grated
500 g peeled pumpkin, sliced thick enough to fit as a single layer in a non stick pan (makes 2 cups mashed)
½ teaspoon ground salt
½ teaspoon ground pepper
⅔ cup SR flour
1 small teaspoon baking powder

Method:
- Heat oil on low and toss in sage leaves and garlic. Stirring occasionally, heat until the sage leaves crisp while still remaining green. Turn off heat and leave while preparing the pumpkin.
- Cook pumpkin with a couple of tablespoons of water in a covered frypan until soft. There will be no water left.
- Cool and mash with a fork
- Mix pumpkin with the sage mixture, salt and pepper. This can be prepared up to a couple of days in advance if refrigerated.
- Fold in sifted flour and baking powder just before cooking.
- Heat a lightly oiled non stick pan.
- Drop in large tablespoons of batter.
- Cook covered until golden.
- Flip carefully (they are soft) and cook uncovered until the other side has coloured.
Makes 2 panfuls.

These were served with the last of the herbed lemon tahini dressing from a few posts back.

SWL

Sounds good except for the non stick pan a big no no unless its uncoated SS or cast iron some ceramics are ok if not from china.


Question; So you fry the sage and garlic then remove it and incorporate into your pumkin mixture then fry? Why not deep fry them?

[Seaworthy Lass]

Originally Posted by bfloyd4445

Sounds good except for the non stick pan a big no no unless its uncoated SS or cast iron some ceramics are ok if not from china.

Question; So you fry the sage and garlic then remove it and incorporate into your pumkin mixture then fry? Why not deep fry them?

Hi Britt
How are you?

I bet the fritters would taste great deep fried. I just avoid deep fried food as a personal preference, plus I don’t think it is safe deep frying on board.

The leaves themselves need to be cooked slowly in a little good oil, as the oil then becomes heavily infused with the sage (the reason I chop the leaves is to increase the surface area and help extract the flavour) and both the flavoured oil and the leaves are then incorporated into the pumpkin.

SWL

[Auspicious]

Originally Posted by bfloyd4445

Sounds good except for the non stick pan a big no no unless its uncoated SS or cast iron some ceramics are ok if not from china.

Since PFOA is no longer a component of PTFE (aka Teflon) the only issue with non-stick is overheating it (cite: https://misen.com/blogs/news/what-is-ptfe). Frankly, the chances of overheating a non-stick pan on a boat cooker is pretty low. The impact of "Teflon flu" (https://www.healthline.com/nutrition...ookware-safety) is pretty mild. See the section of the HealthLine article titled "Dangers of Overheating." The chances of exceeding 570°F (300°C) and certainly 730°F (390°C) for periods of four hours or more on an Eno or Force 10 approach zero. An IR thermometer should set your mind at ease. So should opening hatches and ports for extended cooking, which you probably do anyway.

Products manufactured in China are not de facto bad. Do you think an Apple iPhone is shoddy? It all depends on the degree of care by the company having products built. What is in the contract? What is the QA and QC? Do they have onsite inspection? We went through this in our community with the concerns about Rocna anchor shank metallurgy. That was resolved with a more specific contract and onsite inspection.

ETA: Did some quick research. 500°F is about has high a temperature as you'll get on a consumer gas stove, somewhat less on induction (which I continue to maintain is unwise on boats). I'll be surprised if you can get that hot on a boat cooker.

[bfloyd4445]

Originally Posted by Seaworthy Lass

Hi Britt
How are you?

I bet the fritters would taste great deep fried. I just avoid deep fried food as a personal preference, plus I don’t think it is safe deep frying on board.

The leaves themselves need to be cooked slowly in a little good oil, as the oil then becomes heavily infused with the sage (the reason I chop the leaves is to increase the surface area and help extract the flavour) and both the flavoured oil and the leaves are then incorporated into the pumpkin.

SWL

All is well over here. Are you still in....was it Greece or there abouts? Last time we talked I think you were getting a new boat.


Ok, so your frying the fritters in the infused oil? Isn't that the same as deep frying except clower with less temperature control? With deep frying you can make sure your fat is at the proper temperature so that your fritters are sealed by the hot oil preventing them from soaking up oil. With pan frying you loose much of that control and food will soak up more oil just like deep fried if the temp drops below about 350 F.

I understand now the reason behind your madness<smile> and it is a good one. Gonna put this recipe on my, got to try soon list, thank you very much.


Best wishes
Britt

[Seaworthy Lass]

Originally Posted by bfloyd4445

All is well over here. Are you still in....was it Greece or there abouts? Last time we talked I think you were getting a new boat.


Ok, so your frying the fritters in the infused oil? Isn't that the same as deep frying except clower with less temperature control? With deep frying you can make sure your fat is at the proper temperature so that your fritters are sealed by the hot oil preventing them from soaking up oil. With pan frying you loose much of that control and food will soak up more oil just like deep fried if the temp drops below about 350 F.

I understand now the reason behind your madness<smile> and it is a good one. Gonna put this recipe on my, got to try soon list, thank you very much.


Best wishes
Britt

Hi Britt
A lot has happened in the last 8 years since I started this thread. We spent 4 years having a new boat designed and built and have spent the last three years cruising in Northern Europe.

Yes, it takes high heat not to soak up a lot of oil, but if you start with very little oil then low heat is not an issue. These fritters are not actually cooked in the infused oil, the oil together with the sage and garlic is all stirred into the pumpkin mix. The flavour is superb. I just drizzle a little fresh oil onto the pan before dolloping in the batter.

When oils are exposed to high heat they tend to denature, forming harmful compounds. I prefer to expose oil only to lower temperatures.

Try the pea fritters too. Both are excellent.

SWL

[bfloyd4445]

Originally Posted by Seaworthy Lass

Hi Britt
A lot has happened in the last 8 years since I started this thread. We spent 4 years having a new boat designed and built and have spent the last three years cruising in Northern Europe.

Yes, it takes high heat not to soak up a lot of oil, but if you start with very little oil then low heat is not an issue. These fritters are not actually cooked in the infused oil, the oil together with the sage and garlic is all stirred into the pumpkin mix. The flavour is superb. I just drizzle a little fresh oil onto the pan before dolloping in the batter.

When oils are exposed to high heat they tend to denature, forming harmful compounds. I prefer to expose oil only to lower temperatures.

Try the pea fritters too. Both are excellent.

SWL

One must choose the proper oil for the cooking temperature they require for sure. Hot oil can be dangerous in transit and something i would never attempt when on a voyage.

Northern brrrrr Europe is a bit chiily at times. I've been in Scotland when a storm buried cars on the highway and it took almost two days to find them all using poles to probe the snow. That was in 1978. I was cozy in an old 17th maybe 16 century structure turned into a restruant pub and hotel by my moms brother to save it from the bulldozer after ww2. Beautiful old building that was used as a hospital in 2 world wars located in Kircaldy on the east coast.

[Auspicious]

Originally Posted by Seaworthy Lass

Yes, it takes high heat not to soak up a lot of oil, but if you start with very little oil then low heat is not an issue.

Vocabulary is important here. What is "very little oil?" If you're talking about lubing the pan and using a paper towel or side towel to leave only a glisten I'll agree. If there is enough oil for a miniscus then you're going to have a greasy product. What is a "drizzle?" If your drizzle is anything like my drizzle it's too much.