Cruising Cuisine!When at sea there's nothing quite like the mouth-watering aromas of a simmering pot of food. A big deep frying pan or a pressure cooker is best used. Here are just a few ideas and some of my favorites!
Freshly caught seafood eaten au natural with a glass of wine is excellent cruising cuisine and a gourmet delight!!!
Creamy Sea food Delight!
Prawns, scallops, lobster, white fish, Morton bay bugs (if in Australia) Cream; no fresh cream then use tinned Light Ideal milk. Garlic crushed, salt and pepper. Flour, pasta or rise, and shallots.
Method: In your deep pan cook a variety of seafood in a small amount of butter and garlic till just cooked. Make a sauce of cream, crushed garlic and use flour to thicken. Accompany with rise or pasta and garnish with shallots. A simple one pot dish yummy and easy! An alternative is to use tinned crushed tomato, garlic and herbs, and serve over spaghetti.
1 tbsp olive oil 2 onions, chopped 3 cloves minced garlic 2 tsp curry powder 1/2 tsp each salt and pepper 1 can coconut milk 1 cup diced tomato or use tinned tomato 1/2 cup chicken or fish stock (cubes) 2 Kg red snapper fillets or any white fish (bones removed) 1/2 tsp lime juice and 2 shallots sliced, if available. Method:
In a deep pan heat oil over medium heat; cook onions and garlic for 5 minutes or until softened. Add curry powder, salt and pepper; stir for 1 minute. Add coconut milk, tomato and stock; bring to boil. Reduce heat; simmer for 25 minutes. Add fish; cover and cook for 10 minutes or until fish flakes easily with fork. Stir in lime juice. Serve sprinkled with shallots if available. Cruising cuisine should have a good variety of seafood dishes.
1 cup chopped onion 2 medium carrots, chopped 2 tablespoons oil 2k beef cut in 1-inch cubes 1 cup beer beef cube/1/2 cup water 1 1/2 teaspoons salt 1/4 teaspoon pepper bay leaf Potatoes to accompany the stew. Method:
Heat the oil over a medium heat in the pressure cooker. Sautι onion and carrots in the oil until onion is tender and transparent, about 5 minutes. Stir in beef cubes, 1 cup beer, 1/2 cup water, salt, pepper, and bay leaf. Put pressure cooker lid on and cook as instructions, you should be able to take it off the heat in 15 -20 minutes. Let it sit for an equal amount of time and you have a tender tasty stew that can be served with mashed potato. This can be made in your big pan on the stovetop if you dont have a pressure cooker, it will take about 2 hours at a slow simmer. This is great cruising cuisine in cold or bad weather.
350g paella rice 2 tablespoons olive oil Pieces of chicken Spanish chorizo sausage, skin removed and cut into ½ inch pieces 12 raw tiger prawns 1 large onion chopped 2 cloves garlic crushed 1 red capsicum/pepper chopped 225g tomatoes, skinned and diced/or tinned 50g peas fresh/tinned 1 heaped teaspoon paprika Ό teaspoon cayenne pepper ½ teaspoon saffron Lemon wedges to garnish
Method:
Heat the oil in the pan over a fairly high heat. Season the chicken joints, adding 4 of them to the hot oil to sautι till golden. Add the onion, pepper and chorizo and fry these over a medium heat until lightly brown. Add the garlic, paprika, cayenne and saffron and cook for another minute. Return the chicken to the pan, the tomatoes, plenty of seasoning and 1.2 liters boiling water. Bring to a gentle simmer, turn the heat down and cook, uncovered, for 10 minute. Cruising Cuisine for Sundowners ... 3 Cheese Ball! 125g Philly Cheese 125g Cheddar Cheese (grated) 125g Tasty Cheese (grated) 1 Onion grated ½ cup diced capsicum Tablespoon Gherkin relish 1 teaspoon Worcestershire Sauce Mix everything with a hand beater until smooth. Shape in a ball then sprinkle with your choice of sesame seeds, poppy seeds, cayenne pepper, etc Eat with corn chips. I also cut pita bread into wedges, drizzle with a little olive oil and sprinkle with cracked pepper and toast them in the oven. Cruising Cuisine - Fresh ... Hot ... Bread!! Pressure Cooker Bread! 375ml warm water(1/2 fresh &1/2 seawater) 2 tsp salt (only if you use all fresh water) 1 tbsp dry yeast 3tbsp sugar 4 cups flour Method: Combine water, yeast, salt and sugar and allow to stand for 4 minutes. Stir in flour and allow to rise in a warm spot for a couple of hours. Grease pressure cooker with oil and coat sides with flour. Press dough down with a fork and place in cooker. Allow dough to rise again, then place cooker over low heat with the lid on, but without the pressure control. Cook for 35 minutes then flip over and return to cooker to brown the top for a further 10 minutes.
3 cups SR flour 3 tbsp sugar 2 tbsp water 375ml full strength beer Method: Mix the ingredients to a smooth consistency. Pour into a well greased bread tin. Bake in a hot oven for 1 hour or until golden brown. Remove from tin and cool.
Cruising Cuisine sweet and yummy things! Rum Balls ½ cup of coconut, plus a bit extra to roll them in. ½ cup of sultanas 2 tablespoons cocoa 1 packet of crushed shortbread biscuits or 8 Vita Brits 1 tin Condensed milk 2 dessertspoons rum
Mix dry ingredients. Pour in condensed milk and rum and mix well. Refrigerate for ½ hour then shape into balls and roll in coconut. Keep refrigerated.
Chocolate cupcake in a mug! (5 minutes ) If you have a microwave! 4 Tablespoons SR flour 4 Tablespoons sugar 2 Tablespoons cocoa 1 Egg 3 Tablespoons milk 3 Tablespoons oil 1 Mug Put in microwave for 3 minutes on maximum power (1000watt) Add some choclate bits and its 'to die for!' This can be for two with a big dollop of cream or ice cream. Important Extras for Cruising Cuisine!!! 
Beer Brewing!
Some yachties in Australia make home brew on board, not being a beer drinker myself its hard to judge but Im told some is barely drinkable, some is excellent. Supermarkets in Aussie carry a range of brew kits and different brews from stout to light lager. Instructions are provided for the first timers. Use a 5 gallon carboy as a fermentation vessel and screw cap plastic 1.25 L soft drink bottles for storage.
When bottling boat motion can be a problem stirring up sediment, but this seems to be overcome by most sailors. Temperature can be controlled to some degree by keeping the fermenter near the waterline in the hull.
Aussies are passionate about their beer and this is a definite when looking at cruising cuisine options with many of them. Brewing your own beer is far better on the budget. From cruising cuisine would you like to go back to galley provisioning?
|
