Friday, 19 August 2011
Sunday, 31 July 2011
Howtocookonaboat is organising a barbeque on the beach in a couple of weeks and went along to Jun Tanaka's Seafood Barbeque event today at the Chancery Court Hotel in London for inspiration.
Tuesday, 14 June 2011
Despite sailing around the coast of IoW for many years, the interior is a relatively unexplored place for me. However, tomatoes from Brian Morlee's farm in the Arreton Valley have started to filter through to my local greengrocers, so it's not been necessary to catch a bus from Cowes to the interior stock up.
The loose tomatoes, vine tomatoes and cherry tomatoes are burtsing with flavour. Open a bag of Island tomatoes and, unlike many supermarket varieties, they smell of tomatoes. Maybe this is due to all the sunshine and the fresh sea air.
Monday, 13 June 2011
One of the challenges for provisioning for a long cruise is how to keep bread on board. One answer is to bake it yourself but an easier way is to buy Scandanavian crispbreads. These originated in northern Sweden and Norway where flour-milling was feasible only in the spring and autumn when the millstreams contained enough water to work the mills. However, storing 6 months of flour was impossible so prompt baking of bread that would keep was essential. The solution was the thin, dry crispbread with its virtually unlimited shelf life.
Crispbreads are ideal for using on board either as a snack or part of a lunch. We're talking actual Scandanavian crispbreads here, which are full of flavour, not Ryvita which in our opinion has as much taste as cardboard. For snacks, eat with a slice of cheese such as HUSHÅLLSOST - a round and mild tasting cheese - or with cream cheese plus a few slices of cucumber. For a more robust lunch, serve with Sill Dill (marinated herrings with dill) and Sill Lok (marinated herrings with onion), boiled new potatoes and sliced beetroot. All these can be sourced from jars or cans.
Alternatively, for a de luxe version, serve with smoked salmon or gradvalax if available. These items are usually vacuum packed which make them ideal for on board. Remember to store in a cool place.
As a special treat, if you are at anchor, a shot of ice cold vodka or aquavit is a superb accompaniment.
Tuesday, 8 March 2011
Our secret weapon is the 'boaty' frying pan which cooks really evenly and makes great rectangular pancakes. Sometimes, I nick this off the boat and bring it home if I want to make pancakes for Beef Wellington as the shape is just right for this dish.
Whatever you add to your pancakes - enjoy.
Monday, 28 February 2011
Now, a 90g Pot Noodle is available in 19 different flavours including 'Original Curry', 'Southern Fried Chicken' and 'Christmas flavour'. The 21st century version of 'Chicken and Mushroom' contains: dried glucose syrup, chicken flavouring, E635 (which is 4 times stronger than monosodium glutamate) 4g of salt, another 10 E numbers and a sachet of soy sauce.
On the positive side, they are very light in weight and therefore seem to find their way into the ship's stores of many racing yachts. All you need to do in the middle of the English Channel or Celtic Sea is to boil a kettle, add boiling water and a few minutes later, you can tuck into something hot. A quick survey of my regular sailing buddies revealed nothing good to say about the actual eating experience and the case against the Pot Noodle is as follows:
"the only good thing is the hot water" - Juno
"I had one forkful and had to throw the contents overboard" - Pure Magic
"a pot full of chemicals which has no place onboard" - Freelancer
" good for creating a percusion section during a crew sing-song but little else" - Just for Fun
Wednesday, 23 February 2011
From now on, only products made in Britain's most south-westerly county will be allowed to be called Cornish pasties. As well as this geographical restriction, there are other elements to consider. Products that include carrots and which are crimped on the top – rather than the correct Cornish style of on the side – will be banned too from claiming to be the real deal.
The ruling, issued by the European Union, puts the Cornish pasty in a select group of products including Champagne and Parma Ham, as well as 42 British specialities such Kentish Ale, Melton Mowbray pork pies, Arbroath Smokies and Cornish clotted cream.
We love proper Cornish pasties and always buy some at Rowes Bakery when we're in Falmouth. These are very different from the pale imitations seen in the large supermarkets so hopefully the supermarkets will have to have rethink now and consider buying their supplies from smaller producers who are located in Cornwall.