Come Dine With Me... On A Boat
Author: Wiley Nautical
Boat Cusine: The All Weather Cookbook
“Cooking afloat calls for ingenuity – not least when everything around you is swinging chaotically – and there is plenty of that in this book.
I have no doubt that June’s imaginative recipes and ideas can add a new delicious dimension to your next voyage. Put a copy in the locker now!’ Delia Smith
You either love it or hate it, but preparing food on a boat may at times prove to be inconvenient, challenging, and downright messy. We have selected a handful of recipes from June Raper’s Boat Cuisine: The All Weather Cookbook that can be cooked safely on a boat; a selection of recipes that cater for a variety of sea conditions; using basic ingredients that can be easily found; and most importantly recipes for quick meals when you are feeling queasy.
Here are some recipes for you to try out the next time you are on the water:-
Sailing recipes for cooking afloat on this page:
Pick me up Vitality Drink (wind force 7)
Rough weather Toad in the Hole (wind force 4)
Potato Cheese Pie (wind force 6)
Instant Trifle (wind force 4)
Night Passages and Breakfasts
Serves 1 Wind Force: 6
Preparation and cooking time: 5 minutes
1 egg
1 slice of bread
Seasoning to taste
Oil to lightly grease a pan
1. In a deep dish break egg up with a fork
2. Add seasoning and whip lightly
3. Dip both sides of bread (thin slices are best) into egg, soaking liberally
4. Heat frying pan and fry bread quickly, pouring in the extra egg as you turn the bread over to fry the other side.
A touch of mustard or dried herb may be added before cooking. When cooked, cinnamon and sugar, syrup, jam or honey may be added.
Serves 1 Wind Force: 7
Preparation time: 1 minute
1. Beat one raw egg and a teaspoon of honey into a cup (8 fl. Oz/225 ml of fruit juice of your choice.
2. Pour out and drink.
If the weather is awful then mix the above in a screw top jar, shaking well.
Lunches, Snacks or Suppers
Rough weather Toad in the Hole
(Oven necessary)
Serves 4 Wind Force: 4
Make batter one hour before hand if possible and leave to stand. If weather is bad make the batter in a large jar with a lid screwed firmly on – breaking the egg up first in a jar with a fork. This allows you to shake it well with no fear of spilling.
1lb/450g pork sausages (8)
2 eggs
3 tablespoons oil
½ pint/285 ml milk
4oz/100g flour
Seasoning to taste
1. Make the batter with egg, flour, seasoning and mil
2. Put the oil into baking dish and add the sausages
3. Heat 5 minutes in hot oven (450°F/230°C/Gas Mark 8)
4. Shake or whisk batter again briefly and add to sausages
5. Bake for 30 minutes in the hot oven until batter is well risen and golden
Potato Cheese Pie
(Oven necessary)
Serves 4 Wind Force: 6
Preparation and Cooking Time 25 minutes
½ lb/675g cooked potato (or 6 servings/131g packet of instant potato)
2 oz/50g of margarine
1 x 61/2 oz/165 tin tomatoes
3-4 oz/75-100g sharp cheese
1 tin corned beef
Seasoning to taste
Dash of nutmeg
First prepare ingredients as follows and stow till required:
1. Mash potatoes. Open tins, slice corned beef, drain tomatoes, and grate cheese.
2. Mix half the margarine into potatoes and season with salt, pepper and nutmeg
3. Spoon into oven proof dish and lay corned beef slices on top
4. Lay tomatoes on top, sprinkle on cheese and rest of the margarine
5. Cook in moderate oven (350°F/175°C/Gas Mark 4) for 15 minutes
Serve, if desired, with chutney
Sweet courses
Serves 4 Wind Force: 4
Preparation time: 5 minutes
4 thick slices of swiss roll or stale cake
1 x ½ oz/190g tin fruit to suit
4 tablespoons sherry
1 tin ready-made custard
1 x 10 oz/275 tin cream
Chocolate shavings (optional)
Nibbed nuts (optional)
1. In individual bowls, place 1 slice swiss roll
2. Pour a tablespoon of sherry over each
3. Spoon over some fruit and a little juice
4. Divide the tin of custard between each dish
5. Add the cream and smooth over
6. Sprinkle on some chocolate shavings or nibbed nuts if desired, and serve
Serves 4
Preparation time: 7 minutes
1 packet butterscotch instant whip
4 bananas
4 digestive biscuits
4 tablespoons nibbed or chopped nuts
1. Mix instant whip according to instructions on the packet
2. Crush the digestive biscuits
3. Peel and slice the bananas crossways
4. Stir the whip into the bananas, add biscuit crumbs
5. Pour into 4 dishes and top with nuts
Recipes taken from Boat Cuisine by June Raper RRP £11.95, available to buy from Wiley Nautical
Download the sampler of the recipes below:
If you have a special dish that you would like to share then do email us and best recipe will win a copy of Jane Raper's Boat Cuisine
