A random collection of food I cooked up on the boat,
from savoury bread puddings
to treacle puddings
And some recipes that aren't puddings.
When I moved aboard I emptied the contents of my kitchen into the boat and now I should
be doing all I can to use it all up.
Trouble is, whenever I buy fresh food I end up using that first. And bacon sandwiches are sooooo delicious.
I'm going to have to resist and force myself to improvise with the stores I have aboard,
though I usually do manage to squeeze some dried beans or at least flour into every meal.
As you can see below, I don't always succeed but it does make for a fragrant vessel :)
Savoy Cabbage and Chopped Pork
A bit like the Irish corned beef and cabbage or kind of a cross between stovies and bubble and squeak.
I used up one of Isabel's lovely jars of strange German meat - generously donated for my yacht trip in a care package.
This jar was labelled Bauernfrühstück - Schweinefleischsüze fein zerlkeinert.
(Farmer's Breakfast - minced pork brawn).
And very good it was too!
- oil or butter
- 1-2 tsps caraway seeds
- 1 onion, roughly chopped
- 3 cloves garlic, sliced
- 1-2 glasses sherry
- half a savoy cabbage, stem removed, quartered, sliced
- 1 x 200g jar of chopped pork
- salt & pepper
Heat the butter or oil and fry the caraway seeds until they spit and release their aroma.
Add the onion over medium heat until glassy, then add the garlic and fry until it takes a little colour.
Deglaze the pan with a glass or two of sherry and bubble to reduce.
Add the meat and the cabbage (in batches if necessary).
When the cabbage collapses, season, cover, and cook gently for about 15 minutes until the cabbage is tender.
Remove the lid and cook off any excess moisture.
Serve with coriander potatoes, or parsley couscous, if you like.
Yes I know, it's not treacle, it's golden syrup
. But it's still treacle really.
You could also steam this pudding, as the Hairy Bikers
but it's quite a lot of faff.
You have to seal the pudding in with a lid of folded baking parchment and aluminium foil (so it doesn't end up sopping wet),
and steam it for about 2 hours.
A third quantity, made with one egg, is more than sufficient for one person.
- 175g/6oz butter, softened, plus extra for greasing
- 100g/3½oz golden syrup
- 125g/4½oz golden caster sugar
- 1 lemon, zest only
- half a dozen dates, chopped
- 3 free-range eggs, lightly beaten
- 175g/6oz self-raising flour
- 4-5 tbsp golden syrup
Generously butter the inside of a 1.2litre/2 pint pudding basin.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside.
Beat the remaining 50g/2oz golden syrup, butter, sugar, dates and lemon zest with an electric whisk until light and fluffy.
Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs and flour.
The mixture should be just a dropping consistency. (Add a splash of milk if the mixture is very thick.)
Spoon the mixture into the pudding basin and smooth the surface.
Bake for 40 to 50 minutes until well risen and brown.
Chicken, Mushroom and Blue Cheese Pie
Well, I had plenty of flour, some reduced-price blue cheese, rapidly ageing mushrooms, and a chicken (though no bacon). So...
Preheat the oven to 180°C/350°F/Gas Mark 4 and put in a baking sheet.
Make your pastry. Line a pie dish, weight with baking beans, and blind bake for 40 minutes at Gas Mark 4.
Cook the chicken lightly - you might roast or poach it. Cut into chunks.
Halve or quarter the mushrooms unless very small.
Chop up the bacon and fry, if using.
Make a blue cheese sauce
from a couple of tablespoons mayonnaise,
a couple of tablespoons sour cream, 2 cloves pressed garlic, most of the juice of a lemon
, 100g blue cheese.
Warm the blue cheese sauce and all the other ingredients gently in a saucepan.
Pour the filling into the pie dish.
Roll out a puff pastry lid and cover the pie.
Put on the baking sheet
and bake at 200°C/400°F/Gas Mark 6 for 15-20 minutes until golden.
Huevos Rancheros Sauce
This recipe for huevos rancheros, or at least, the sauce,
is lifted directly from Serious Eats
(though I'm not sure I'd describe it as quick and easy
for a breakfast chilli sauce).
It uses canned chipotle chillies in a tangy, slightly sweet adobe sauce, whatever they are -
I've never seen them in the UK so I substituted some dried chipotles and some pickled red jalapenos.
The recipe also adds soy sauce for flavour - which is an inspired idea - it deepens the flavour tremendously.
- 2 whole dried ancho chillies
- ¼ cup canola oil, divided
- 1 small yellow onion, thinly sliced
- 4 medium cloves garlic, thinly sliced
- ½ teaspoon dried oregano, preferably Mexican
- 1 (14-ounce/400g) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)
- 2 whole chipotle chillies packed in adobo, plus 2 tablespoons sauce from can
- ¼ cup minced fresh cilantro (coriander) leaves and fine stems, plus more for serving
- 1 tablespoon soy sauce
- 1 tablespoon juice from 1 lime, plus lime wedges for serving
- Kosher salt and freshly ground black pepper
Trim tops of chilies and discard seeds (see here for more detailed instructions).
Place on a microwave-safe plate and microwave on high power until pliable and fragrant, about 15 seconds.
Cut chilies into thin strips using kitchen shears or a sharp knife.
Heat 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering.
Add onions and garlic and cook, stirring, until softened and just starting to brown, about 5 minutes.
Add oregano and chili strips and cook until fragrant, about 15 seconds.
Add tomatoes and chipotle chilies with their sauce and bring to a simmer.
Reduce heat to maintain a gentle simmer for 10 minutes.
Puré mixture with a hand blender or in a standing blender until a loose puree is formed.
Stir in cilantro, soy sauce, and lime juice and season to taste with salt and pepper. Set aside.
Greek bean stew with Polish sausage
The only way to get through my boat supplies is to be determined to use some of them in every
Otherwise I end up buying fresh stuff every day and never using up any of the stores.
Today it's beans.
The closest grocery-type shop to Scarborough marina is a Polish shop, so I bought sausages there to cook up with my boat beans.
Eh voilà - fasoliaren't
- 350g/12 oz beans (I used butter beans, but most white beans would work)
- 1 tsp salt
- freshly ground black pepper
- 1lb sausage (garlic, preferably, but I used smoked polish sausages)
- 1 head of celery (or slightly less), chopped
- a half dozen cloves garlic, pressed
- 2 tblsps tomato purée
Simmer the beans (in stock if you have it) for 45-60 minutes until tender but not collapsing. Season with salt and pepper.
In a frying pan fry the sausage (you might need a little oil if they aren't too greasy), then add the crushed garlic and tomato purée.
Fry until the raw flavours evaporate and add to the pot with the chopped celery.
Cook for another 20 minutes until the celery is tender.
Pâté in a Pastry Roll
Asda had some Christmas Garlic Brussels Pâté on offer for the surprisingly reasonable price of 5p.
So I bought it, but then had to think of something to do with it.
So I rolled it up in puff pastry and baked it.
I tried the roll with just the pâté, then tried it with chopped fried mushrooms mixed in.
Which tasted better, though for some reason the roll didn't cook as well.
I did wonder about frying some mince to mix with the pâté, and I'm sure you could equally make the dish with suet pastry.
Maybe next time
- pastry - rough puff or suet
- dried mushrooms, soaked, chopped, fried
- garlic, pressed
If, like me, you're using dried mushrooms - soak the mushrooms in water for an hour or two,
then chop finely and fry in a little butter until they're cooked, but not completely shrivelled.
Make the puff (or suet) pastry and roll out.
Mix the mushrooms with the pâté and a little crushed raw garlic.
Smear in a layer over the pastry, leaving the edges clear. Roll up the pastry, press the edges together to seal and place, seam-side down on a baking sheet.
Bake at Gas Mark 6 for 20 minutes until the pastry begins to turn golden,
then turn the heat down to Gas Mark 4 for another 20-30 minutes until the roll is cooked through.
Serve with something that has a sour, mustard or creamy sauce to it.
Cauliflower cheese works fine.
I had a couple of cartons of tomato juice left over from Christmas (not drinking Bloody hard enough obviously)
and no vodka (maybe I was
drinking hard enough) so I needed to invent something useful to do with them.
What better than cooking polenta in the juice? Well, I thought I'd invented it,
but as usual sufficiently ardent Googling afterwards proved me wrong
Sooo hard to come up with original cookery these days. Still, I'm not sure of their serving tomato juiced polenta with a tomato sauce.
It seems like flavour overkill to me, even if they do water down their tomato juice polenta stock.
Incidentally tomato juice makes a good stock for cooking beans
- tomato juice
- salt & pepper
- olive oil
- blue cheese
Bring the tomato juice to a simmer then slowly add enough polenta
to thicken while stirring continuously.
Season with salt and pepper and a drizzle of olive oil.
Reduce the heat to the lowest you can manage, cover, and simmer for half an hour to an hour
until the polenta absorbs the liquid and loses its grittiness to become smooth.
You may need to add a little water if the polenta sticks. Serve with a soft blue cheese crumbled on top.
Bean and Chorizo Stew
Yet another bean stew. This one has chorizo and no celery. It's not even fasoliaren't
- 1 cup dried white beans , soaked overnight
- tomato juice
- 1 onion, roughly chopped
- 1 leek, cut into fat rings, washed
- 1 carrot, roughly chopped
- ½ chorizo, roughly chopped
- 4 cloves garlic, peeled, halved
- ½ small savoy cabbage, sliced
- salt & pepper
Soak the beans overnight.
Put the beans in a large pot and cover with tomato juice .
Season, cover and start simmering. Leave them for 15 minutes or so.
Peel a carrot, slice in half (or quarters) lengthways, then into chunks add to the pot.
Peel the chorizo, slice in half lengthways and then into chunks.
Peel and halve or quarter the garlic cloves.
Heat a frying pan and fry the chorizo with the garlic briefly to colour then add to the pot.
Peel and roughly chop the onion (or use a few small ones). Cut the leeks into fat rounds and wash thoroughly to remove any grit.
Fry the onion and leek in the frying pan with a little extra oil if necessary until they take on a little colour, then add to the pot.
Wash the cabbage leaves, cut out the stalks and roughly chop.
Add to the pot with about 15 minutes to go.
The beans should be cooked between one and two hours.
Taste, adjust seasoning and serve.
Black Pudding and Leek Strata (Savoury Bread Pudding)
Another of those savoury bread puddings
this one with black pudding and leek which turned out really well.
Well, the black pudding was actually a jar of
Oma's Roter - Brotzeitspezialität nach Art einer Bauernblutwurst
donated by Isabel for my life aboard ship, and I forgot to add the parsley, but otherwise it was exactly as written ;)
- 200g black pudding, crumbled
- 1 large leek, sliced into fat rounds
- 200g (about ½ a loaf) of bread, cubed
- 4 cloves garlic, sliced
- 2-4 mushrooms, chunked
- parsley, chopped
- 100g cheese , grated
- 5 eggs
- double cream
Remove the heel (crusty end) from the loaf and cut fat slices from about ½ of the rest.
Cut the slices into large cubes (1-1½") - you can leave these crusts on.
Adjust the amount to fill your casserole dish.
Slice the leek (whitish part only) into fat rounds, wash thoroughly, then drain.
Peel and slice the garlic.
Whisk the eggs with double cream and milk. About twice as much milk as cream - and enough to cover the bread in the casserole.
Season with salt & pepper.
Grate the cheese.
Chop the parsley .
Cut the mushrooms into quarters or fat chunks.
Break up the black pudding and fry it .
Put in a casserole dish.
Fry the leeks until they caramelize a little around the edges. Add to the casserole.
Fry the mushrooms and garlic until the mushrooms begin to lose liquid.
Mix all the dry ingredients together in the casserole dish, adding enough bread to fill the dish.
Don't overfill - the contents will swell quite a bit during cooking.
Pour in egg mix to barely cover the bread. It's best to have a few bits sticking out - press any floating cubes into the mixture.
Leave for the bread to absorb the egg for an hour or two, or a day in the fridge.
Preheat the oven to Gas Mark 4/350°F/175°C, then bake the pudding on a baking sheet uncovered for 1-1½ hours until it rises enthusiastically,
the top browns a little, and the custard is set throughout.
Spaetzle (or Spätzle)
German egg noodles
Basically German pasta, and a good way to use up some flour.
Unlike the Italian version you can use ordinary flour, not durum flour or semolina, and the mixture is made a lot sloppier with milk or water
(milk produces a richer Spaetzle).
Though the exact proportions of flour, egg and milk don't seem terribly important (I've seen recipes which treble the number of eggs) the mixture should end up
like a very thick pancake batter - loose enough to pour slowly, but firm enough not to run through the tines of a fork.
You can flavour the noodles with herbs (parsley for e.g.), garlic, spices (nutmeg is typical in Germany), or even add puréed squash to the mix.
There are a number of ways of creating the noodles from the batter, and a number of specialised tools available too.
You can press the mixture through a colander or the back of a fat cheese grater using a spatula
(slow, awkward and messy), or you could try using a potato ricer,
though the holes are a little small and too closely spaced so the noodle strands tend to clump together.
- 4 cups all-purpose flour (you can also use whole wheat flour)
- 1-2 teaspoons salt
- 4 large eggs
- 1 cup/280ml milk or water
- ¼ cup/70ml additional milk or water, as required
- ¼ teaspoon freshly grated nutmeg
- other spices (e.g. paprika)
- chopped herbs
- puréed garlic
Add the flour, salt and flavourings to a bowl. Stir to combine.
Crack the eggs into a small bowl and whisk them. Whisk in the main quantity of milk.
Make a well in the center of the flour mixture and pour in the liquid.
Use a wooden spoon, or a mixer with a dough hook attachment and knead the dough for 16-20 minutes, or until bubbles appear.
Add as much additional milk as required to achieve the consistency of muffin batter.
After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer.
Using the Spätzle maker of your choice, cut the noodles into the simmering water. They will sink to to bottom.
When they float to the surface after a minute or two, they're done (though they may need a nudge to free them from the bottom of the pan).
Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water.
Drain thoroughly again.
They can be stored in the fridge for at least a couple of days before using.
To serve, heat some butter in a large frying pan and toss in the spätzle to heat through. Season again if you like.
Baked Beans Curry
veg side curry
Every yacht has a collection of tinned baked beans, and mine is no exception.
Unfortunately I don't really like plain old baked beans.
Hence the search for other palatable dishes in which to use them up, together with some aging sauce sachets.
- 1 tsp turmeric
- 2 tsps ground ginger
- 2 tsps coriander
- 1 tsp ground cumin
- oil or ghee
- ½ red onion, finely chopped
- 1 tsp pressed garlic
- 1 tsp dried fenugreek leaves
- 8 cherry tomatoes, quartered
- ¼ savoy cabbage finely shredded
- 1 tub/sachet barbecue sauce
- 1 tub/sachet Frank's hot sauce
- 1 400g tin baked beans
Mix the ground spices with enough water to make a thick paste.
Heat a generous amount of oil or ghee in a small pan and cook the paste over a gentle heat until the raw aroma goes and the oil separates.
Add finely chopped red onion and fry a little until the onion begins to crinkle but don't burn the spices.
Stir through crushed dried fenugreek leaves, add quartered tomatoes and pressed garlic and cook until the tomatoes begin to collapse.
Add a tub of barbecue sauce (one of those you get free from a burger joint) and a tub of hot sauce (or their equivalent from bottles!).
Add the baked beans, and stir until heated through.
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