Day Eight : Isles of Scilly to Crosshaven, Ireland

After all the preparations have been finished, we finally sit down for a hearty brunch of bacon, spinach, poached egg on an english muffin. For the passage across the Celtic Sea to Cork, sausages are prepared for a snack on the way and chicken ceasar wraps stored in tin foil so people can help themselves when on watch.

We depart New Grimsby Sound at 1400 for the 135 NM voyage. This is possibly our last weather window for a few days as strong winds are forecast by the end of tomorrow. It's a bit bumpy to start - with short, confused waves - as we leave the Isles of Scilly but the sea settles down as we get into deeper water. Although we depart in fair weather, as the day progresses we can see the weather fronts clearly defined by the clouds on the horizon.

Lots of ginger nut biscuits and dark chocolate for the ladies' watch through the night.

Food Galore at St. Vaast

From a recent cross-channel sail, here are some samples of the food galore at St. Vaast-la-Hougue on the coast in Northern France. For more about our trip to St. Vaast click here for the full article.

Devine croissants and truly brilliant brioche.
The cafe we visited did not serve food for breakfast but recommended a boulangerie nearby. After a quick detour and armed with still warm croissants and brioche, we returned to the cafe for a cup of coffee.



Here is a mobile wood burning oven at the start of the market. Legs of pork and lamb were gently roasting on the top shelves with chicken and sausages on the bottom shelf. The aroma was amazing!


Nearby was a stall selling horse meat. I unknowingly ate this once and it was delicious. The meat looks amazing but as a former horse owner, I'm a bit reluctant to buy some.




Beautiful fresh white cauliflowers picked that morning from the fields.







Various duck products: pates, confits and a type of foie gras.






A wide variety of soups including lobster bisque, crab bisque, langoustine bisgue, seafood soup or bouillabaise, mushroom, chicken and celery.

We've all gone crackers!

When I first started offshore racing, there always seemed to be couple of packets of Jacob's Cream Crackers on board which remained unopened, if not intact, on our return to port. Were they on board to ward off evil spirits or be thrown overboard as an offering to Neptune? Apparently, the idea was that crew, who were feeling a little green around the gills and couldn't face the prospect of a square meal, could sit in a dark corner and nibble on said crackers to quell their queasy stomachs. What's wrong with ginger nut biscuits then? Jacob's Cream Crackers remind me of those daft drinking games people play when they are teenagers e.g. who can eat the most JCCs in 2 minutes and stuff. So thumbs down for JCCs.

JCCs have been around for centuries and I was only thinking the other day, what has happened to TUC crackers? Well, Tony Turnbull writes in the Times:

"We chanced upon the ideal biscuit, one I hadn’t consciously eaten in 20 years. I didn’t know that they even still made TUC crackers, but those golden yellow, pin-pricked octagons turned out to be the original crowd pleaser — sweet enough not to be entirely savoury, but cheesy enough not to be sickly; not so crumbly as to splinter over the seats, but thick and dry enough to drain the saliva from your mouth and render you mute. Some say that they are named after the Trades Union Congress (a billboard providing the inspiration when the cracker was launched in the UK), others that it stands for The Unique Cracker..."
Source: The Times - April 22, 2010

So, TUC are still alive and kicking but not much in evidence on board.


Ritz crackers? Only seen them in the last couple of years as part of the canape selection (with Primula cheese spread - how 70s!) at the British Classic Yacht Regatta but what do you expect on wooden boats which have 'character' instead of modern galleys.

What has become the cracker of choice is Jacob's Savours. We can't get enough of them on Juno or dry land. Kate started the trend by buying the Sea Salt and Rosemary version and it's been a slippery slope since then - once the box is open, there is no going back until the last one is demolished! Jennifer describes the Cracked Black Pepper and Sea Salt "as addictive as heroin". Mind you, she says that about Tiger bread too. I too am hooked and have neglected my trusty Nairn oatcakes (rough or smooth milled) as of late in favour of a Cracked Black Pepper and Sea Salt thin with cream cheese and a slice of fresh cucumber but sometimes I can't wait long enough to put something on top. This is no hardship, as the crackers are just as delicious on their own.

This isn’t a definitive analysis of the most popular crackers on board boats and more research needs to be undertaken this summer.

Gas or Bisto: key decisions on Eowyn

Eowyn is a 40ft Hallberg-Rassy currently sailing in the World ARC event and is on passage towards Tahiti at the moment with Graham Payne and Mike Birch on board. Before departing on this leg of her world tour, her last post describes Eowyn's approach to cooking on board.


"We take it in turns to cook. Our styles are different but the common denominators are garlic, onion and ginger. Our most important 'British' ingredient is gravy and we are getting through the Bisto rapidly, onion gravy being the favourite. Propane is in short supply as we may not get our bottles filled until the end of April, so we must always economise and avoid recipes which use a lot of gas. Of course, bread is made in an electric breadmaker and we use the Remoska electric cooker for cake baking. We have to run the engine for these devices and the watermaker so diesel is another precious resource to conserve along with the propane and Bisto."

Wonder if they've caught any fish yet?

Juno's first offshore race

Charles has just splashed out on a brand new X34 named Juno - a mean lean racing machine built to win! After a couple of outings in the Warsash Spring Series - Juno is currently in first place in her class - the plan was to race in the Junior Offshore Group (JOG) series over the Easter break. JOG had arranged two races: one from Cowes to Cherbourg and rather cleverly from Cherbourg to Cowes. Unfortunately, storms and squalls with even more bad weather forecast meant that the outbound race was postponed by 24 hours.

Our provisioning plan was for breakfasts and lunch on board plus two evening meals whilst on passage - the aspiration being that we would be enjoying 'fruit de mer' and other tasty plates on the other side of the Channel. To conserve provisions, we had dinner at the Victory Inn in Hamble village on Thursday night. The 'legendary' beer-battered fish and chips with home-made tartare sauce was devine and the steak and ale pie went down a treat too. Prices are reasonable but beware: the portions are BIG! Foredeck, mast and pit still managed to have room for dessert and opted for banoffi pie or maple syrup & pecan pie served as an individual tartlet.

With the postponement still in force on Friday, dinner was courtesy of the local chippy as an early night was called for before racing on Saturday and there was still a lot to get ready.

Saturday morning came around quickly and we set off to the start line near Cowes with the pre-cooked bacon and sausages warming in the oven before serving in bread rolls. After a great start, the weather deteriorated and there weren't many takers for the chicken salad wraps which had been so carefully prepared the night before. Not too many cups of tea were had either, although several attempts were made. Must remember to pack the thermos flask in future.


After a 14 hour squally crossing, we made it into Chantereyne Marina and as soon as everything was lashed down and secure (more storms forecast for overnight) we had a hot chocolate with a couple of Minstrels melting in the bottom finished off with a splash of single malt whisky. Then it was time for Kate's spaghetti bolognaise served with garlic and herb flatbreads. Juno's oven is brilliant - the temperature can actually be controlled and things heat up when you expect them too. The L-shaped galley and the nav desk are both protected by padded coverings which a) stop the brand new woodwork from getting scratched (which was the original intention) and b)reduce the bruising when you are hurled against either station (a positive unintended consequence).

As we'd lost a day, the start of the race back was on Sunday morning but we decided to scratch and cruise back giving us time for lunch at Cherbourg Yacht Club before departing. A smoother passage back meant that we could now avail ourselves to the treats in the snack locker, actually eat a chicken salad wrap and have Mark's chicken curry with saffron and cardomon rice en route.

Arriving in the small hours of Monday morning, Juno was put to bed and we had a 0300 feast of Wenslydale and Apricot cheese with crackers washed down with the wine which JOG had provided in lieu of a reception the previous day.

Finally, muesli followed by bacon and sausage in bread rolls for breakfast before the final tidy up and departure.

Frostbite Racing

Last weekend was the final race in the Little Ship Club's Frostbite Series. Although not actually freezing, the temperature was not far off during Friday night. To combat these cool temperatures, our menu for the weekend on A Day At The Races was:

Friday night
Onion bhajis with raita dip
Kedgeree with spinach plus garlic flatbread
Lemon cupcakes and tea

Saturday morning
Muesli with banana
Blueberry or chocolate chip muffins


Saturday lunch
Lamb koftas in soft tortilla wraps served with plain yoghurt
Baby plum tomatoes
Cucumber slices

Saturday evening
Prize Giving Dinner ashore at the Max Aitken Museum, Cowes - Isle of Wight

Sunday morning
Muesli with banana
Blueberry or chocolate chip muffins

Sunday lunch
Vichysoisse soup
Bacon rolls with melted emmenthal cheese

Plus we had some rather sinful donuts during the race which probably need a 3-day offshore race at least to work off, not to mention the lemon cupcakes and choc-chip cookies too. Could mean a new set of sailing kit soon - a size larger!

However, there was lots of leaping around on our approach to Cowes Yacht Haven on Saturday afternoon as, due to an engine problem, we had to sail into our berth. Maybe it was a good job we had those donuts afterall!

PS
A Day At The Races came first in the LSC 2009/10 Frostbite Series

Cooking on board - the Clipper Round the World Race

If you think provisioning for a week's cruising and cooking at sea is tough, spare a thought for the galley on the yachts in the Clipper Round the World Race. Here are some food-related extracts from their blogs.

Dawn Evans on Sprit of Australia says

"Steal your pets eating bowl. All meals are consumed out of lovely green plastic dog bowls. Next time you prepare your favourite pets’ meal swap your lovely porcelain for their bowl. Try eating your first course then swill it out and have some pudding. Lovely."

"Visit your local supermarket, buy high quantity of chocolate bars, heat in oven, in wrapper, attempt to eat when cool. Chocolate snacks are in abundance aboard Spirit of Australia. How lovely you may think. A cup of tea and something sweet. However no matter how carefully and nicely packed penguin cake bars, fudge bars and Crunchies may be when it comes to eating them they have been reduced to a pile of sticky mush. We have taken to sucking chocolate out of wrappers - not a good look but one that needs practice."

Orla Mellett on Cork took charge of provisioning in Rio...

"A fresh fruit and veg run is the last run we do before we hit for sea and having learned from our experiences on Leg 1, we stocked up on loads of citrus fruits, melons, apples, cabbages, onions, garlic, carrots – anything that we think will go the distance. With the galley rammed full of all this fresh produce, the last couple of days have seen us enjoy fresh veggie soup (yes, that’s the rustic unblended homemade variety Mama!) and pineapple and melon desserts – Not too shabby, eh!"

"Cork’s crew are feeling extremely detoxed and healthy at the minute as a result. Long may it continue!"

"Regardless of how prepared you feel, you will inevitably forget something or fail to meet everyone’s expectations. Thankfully, we have a crew here on Cork that seem to eat pretty much anything that’s put in front of them, without a grumble (well, at least not in my ear shot!), which makes what could be a thankless and soul destroying job, one of the most rewarding on the boat."

Award! The Alexander Catering Rose Bowl

howtocookonaboat.com has been awarded the Alexander Catering Rose Bowl for creating and publishing "Recipes from the Little Ship Club Galley". After being presented with this beautiful silver trophy by Commodore Rupert Wallace(Royal Navy), we only had the trophy in our grasp for a couple of hours during the prize-giving dinner at the Little Ship Club. Sadly, when dinner ended, we had to give it up to the trophy cabinet but Julie & Caroline will have their names engraved for posterity. And we get to keep a medallion as a souvenir.

It was a total surprise to us and we just hope that "Recipes from the Little Ship Club Galley" continues to sell well.

Spring Series Racing - Week 3

Finally, a perfect afternoon on Sunday after racing was postponed on Saturday due to rough seas and imminent gales.



On Friday, we had "Ramsbottom Hotpot" - not the part of the lamb which is used in this recipe but the name of the town in Lancashire where I created this luxury variation of the traditional hotpot for a hearty meal when I lived there for a couple of years. Now adapted for cooking on a yacht, this uses leg of lamb instead of the more traditional neck of lamb. As the gales howled through the rigging in the shelter of Haslar Marina on Saturday night, we had Taglietelle Bolognaise to keep our spirits up. A trip to the Light Ship for a post-prandial libation also helped.

Following a full English breakfast on Sunday morning [no exploding ovens this time], we set off at best speed for the start line at Gilkicker only to find that the morning was a real drifter with no wind at all :-( After some spinnaker practice, for the first time this year, jackets and scarfs were abandoned and the crew stretched out to catch some rays while we waited for the wind to come our way. Finally the wind filled in and we had a great race with great sail trim, great spinnaker work and a great finish [i.e. not last :-)]

We grudgingly made our way back to base wishing there had been another race as we really had the bit between our teeth but we'll have to wait until the summer now for the next racing round the cans in the Solent.

PS No pictures of the Saturday squalls as they're not very photogenic.

Just 4 Fun - Easter 2008

Thursday
Plans to sail overnight towards the West Country were quickly downsized in ambition due to the forecast of northerly gales for Friday and Saturday. With the wind howling through the halyards, we settled in on "Just 4 Fun" and enjoyed
Pascal's Ultimate Risotto followed by a trip to the Victory in Hamble Village.

Friday
Squalls of icy rain rattled through Hamble River in the morning with gusts of over 30knots in the marina. Definitely a day for a Full English breakfast and a walk around the village followed by a leisurely read of the papers. By the time we had Quiche Lorraine with Salad, some patches of blue sky had appeared and the wind had dropped off a fraction. Watching the wind speed and the time between squalls like hawks, we cast off for a short sail up and down the Hamble then poked our noses out into Southampton Water for a couple of hours. The Solent was practically deserted and our valiant crew remained cheerful despite the short hail storm. After blowing away the cobwebs, we returned to Port Hamble for Champagne and Cake to celebrate Xavier's birthday followed by dinner at the Whyte Hart in Hamble and another trip to The Victory.

Saturday
North force 6 to 8 decreasing force 5 later, squally wintery showers, sea state moderate to rough: we were not going to be going far today! Plenty of time for Pancakes and fresh coffee then. It was looking like we were never going to leave Hamble - although there are worse places to be storm-bound - so another morning of long showers [hot ones in the marina facilities, not wintery ones!], reading the papers and Carrot & Corriander Soup with freshly baked bread rolls. We hoped to have a short window in the weather to zip across to Cowes in the afternoon and finding a gap in the gusts, we flew across the Solent and surfed into Cowes towards East Cowes Marina for the night. Tonight we had Smoked Salmon canapes on Poilane bread, Cruidtes with sour cream dip followed by Xavier's Souffle Surprise.

Tempting as it was to stay in "Just 4 Fun's" warm and snug space-heated saloon, we braved the elements to go to West Cowes to meet up with friends who were in the vicinity. The Anchor was heaving as there was clearly more action happening indoors than on the water today and we had to tear ourselves away to catch the chain ferry back to the East side.

Sunday
The forecast was only for a mere force 5 to 7 [ocassionaly force 8 in the East] although the squally wintery showers were still in evidence.
After a breakfast of Scrambled Eggs and Smoked Salmon, we set off towards Lymington. Once the first squall had passed through, blue sky appeared and we had a cracking sail down to Hurst Point where we stemmed the tide and had our lunch of Bacon, Gruyere Cheese and Spinach Muffins. A short hail storm in the afternoon, with hail the size of tic-tac mints, did not diminish spirits and we moored in Lymington Yacht Haven for Sharon's Sausage & Mash Special followed by a digestif in the bar at the marina.

Monday
Where had the wind gone? After 3 nights of howling gales, the marina was a picture of peace & tranquility. We'd have to get all the sails out today! After a quick Continental breakfast, we cast off before 0900 to make the most of the flood tide. The breeze did freshen once we re-entered the Solent and we had a fast sail down to Beaulieu River with Sharon getting the top helm's score of 9.6 SOG on the way!

We didn't have time to sail all the way up to Bucklers Hard as we needed to be in Southampton water before the tide turned. After a chilly sail back to Port Hamble we warmed up with Cornish Pasties and baked beans before setting to work putting the boat to bed. One last thing needed to be done: the annual Great Easter Egg Race. This year's winner was Sharon who won by several lengths.

So, even though we didn't sail very far, we had a great time: good food, good company and exciting sailing!

Spring Series Racing - Week 2

For our second outing of the series, we had a different yacht, different engine problems, different menu - a pattern is forming! Friday night's feast was bangers with red wine onion gravy and mustard mash accompanied by a drop of Hardy's Cabernet Sauvignon. Next morning, a continental breakfast was in progress as the engineer swapped batteries and tried to breath some life into our very dead engine.

Eventually the engine was coaxed back into life and we finally got going - after negotiating the Port Solent lock - towards the start. We made it by a whisker and were concentrating on getting a good position on the line when another yacht overtook us with an almost naked man standing on the bow in a lime green "Borat" suit! Unfortunately, I'd left my binoculars below but resisted the temptation to look without the aid of magnification as this was clearly a diversionary tactic calculated to put all lady helms off their stride ;-)

Despite the stiff breeze, the willing crew managed to make tea and coffee at regular intervals probably motivated by the temptation that it was significantly warmer below decks as the wind started to shift to the north.

We raced unscathed but had to return to base as the engine was still playing up so we had to forgo the night life of Haslar for another night in Port Solent. Saturday night's dinner was Thai Green Chicken curry with basmati rice and naan bread, plus a couple of beers to help wash it down. Not a scrap was left which certainly makes the washing up easier!

Sunday morning saw the galley in full swing for full English Breakfast and sandwich making for lunch whilst the engineer tweaked the engine yet again. Fortunately, the oven didn't explode this week, so we had sausages with our bacon and eggs this time.

Today was a team record for the number of teas and coffees served as it was bitterly cold. I've never seen such activity in the galley as crew took it in turns to make a hot brew and there was never anything left in the sinks for long as it all got washed up very quickly.

Our aspirations for our third outing at the end of March are to:
- have no more problems with the yacht and therefore leave on time
- put our foot on the pedal and not be last :-)
- make sure we don't miss our afternoon tea and cake.

Spring Series Racing- Week 1

Our first racing of the season took place in between the gales and storms which lashed the UK this weekend. Fortunately, we were in the shelter of the Solent and not far from Portsmouth but with 2 reefs in the mainsail and a scrap of headsail, we were taking no chances!

Friday night's dinner was tortilla chips and dips for starter then home made chilli con carne with rice, served with Rioja - a very nice Campo Viejo Crianza 2005. Preparing in advance certainly cut down on the washing up!

The weather windows during the day were favourable and we even managed our customary cup of tea on the downwind legs of the races although we missed out on Saturday's lunch. This was due to our attention being diverted to diagnosing engine problems as we were getting ready for our approach into Portsmouth. Anyway, who needs an engine when there are sails and plenty of wind? Instead, we asked permission to sail into Portsmouth harbour and made it into Haslar Marina to sort out the problem.

For Saturday night we had home made Greek Lemon Chicken with new potatoes with a choice of Hardy's Carbernet Sauvignon or Semillion Chardonnay which went down well with the crew after a blustery day.

Next morning, there was a bit of excitment as the oven on our chartered yacht exploded! Well, it was more of an implosion as the glass part of the oven door shattered and ruined the cumberland sausages we were all looking forward to for breakfast. Not certain what the cause was: perhaps it was a production fault or maybe some of the holes on the burner were blocked leading to a small build up of uncombusted gas although the gas alarm didn't go off. So we made do with bacon, egg and tomatoes baps for breakfast and very nice they were too!