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Dec-04-2011 @ 2:20 PM                           Permalink
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2012 Recipe Competition

Some of the members might remember that this site originally started as Cooking on a Boat, probably about 8 or 9 years ago now.

One of the projects that I started to work on many years ago was to write a cookbook about cooking on a boat, and all the fun that it can be. Well it's getting closer to becoming a reality.

I'm hoping that next year I might actually get it published. It looks like there will be some spare room, so I can add a couple or three members recipes.

So I need some entrants and judges. The competition will run until the start of the season, so until
about Easter.

The competition is very simple (in concept) just come up with the best recipe that can be cooked on a broads boat. The idea of 'best'is really up to the judges, it might be taste, easy of making, originality.

The rules are fairly simple, again, in concept anyway Smile

For the Entrants

1) The dish can be anything, a starter, main or desert.

2) Local or locally sourced ingredients only. That is items that you can find at Broads shops, or supermarkets. So fresh Lobster
probably wouldn't be available, whereas frozen Prawns would be. Anything tinned or dried is fine.

3) Any recipe must use only the utensils that you get on your average hirecraft, e.g. two saucepans, one frying pan, one roasting pan, 20 eggcups.

4) Anything that needs to be refrigerated or frozen must fit in a standard SMALL Boat fridge/freezer. Anything more than two small bags of frozen peas and they are usually full.

5) The dish should feed four people.

6) NO POWER TOOLS, again only the equipment that is on a normal boat. I've never been on a boat that had a hand mixer, but I think it is allowable. So forget microwaving.

7) Only two or three rings of the stove can be used at any one time.

8) The maximum oven temperature is 170 Celsius, 350 in old money. I've never come across a boat oven that can cook a pizza at 220+ C !

9) Only plates, cutlery etc. that are supplied on a hirecraft can be used. Although assume that there are decent sharp knives.

10) Measurements must be those that can be measured on a boat. So 25g of an ingredient is no good, a 1/2 pint, walnut sized lump, egg cups worth, teaspoon, tablespoon are all ok. So no weighing onboard, although it's ok to use 450g of chicken, as the place of purchase can do the weight.

11) Ingenuity gets extra points, using a rond anchor to tenderize meat, wine bottle as a roller, gaffers tape, well I can't think of a use, but I'm sure there must be one.

12) Feel free to use named brands, I happen to like Knorr, Colemans and Heinz etc., rather than generic items.

13) Enter as many times as you wish, and anyone can enter.

Remember that this is a recipe competition, not a cooking one.

For the judges

1) You must have a boat, or access to a boat galley.
2) You must try and make every dish that is entered.
3) You don't need any special cooking skills.

I haven't worked out a scoring system yet, but I'll get around it.

The top three get their recipe, name and picture in the book, and there might be another surprise for the top entrants.

I'm sure I'll add to the rules as people come up with questions, flaws in the rules etc.

Have fun Smile

Dec-04-2011 @ 2:47 PM                           Permalink
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Mardles sometimes
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I will start the ball rolling.

Recipe Competition

Sausage Plait

½ lb of Sausage Meat
Packet of bought puff pastry (chilled) make sure use by date is a long way off.

Mustard of any description.  (Macdonalds and the like usually have sachets of the stuff).

Drop of Milk.

Dash of Flour.


Flour a flat clean surface.

Roll out puff pastry with whatever is to hand – wine bottle , jam jar.

Smooth over with a teaspoon a couple of dollops of made mustard. (Leave out if you don’t like mustard)

Plonk on sausage meat

Cut sides of pastry with knife to make ¾” folds each side.

Fold over the sausage meat.   Plait (if that is how you spell it).

Tuck in ends.   (always pays to have your ends tucked in )

Put the dash of milk in a egg cup and with finger (brush) over pastry.

Bung in oven as high as you can get it for about 45 mins.

Serve hot or cold.

Cheap and cheerful.and utterly delicious.

Women dont nag they just point things out...


This message was edited by Hylander on Dec-4-11 @ 2:47 PM

Dec-04-2011 @ 7:23 PM                           Permalink
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Steak and Chips

Darn, I was going to offer to be a judge - but I seem to be lacking a boat still.

Can I offer a simple recipe that I tried out earlier this year?

This takes one saucepan, one frying pan and an oven dish.


- Potatoes, enough per person
- Beef Steaks, one per person  (ideally Sirloin, but Rump would be good - but go to a decent Broads butcher, not to Tesco or Asda)
- Veg (I don't know.... whatever you feel compelled to provide.)
- Sauces
- Friends

Method - this is how I did it a few months ago.

- Hack the potatoes into wedges. If this takes more than a minute you are either (a) doing it wrong or (2) have too many friends coming to dinner.
- Stick the potatoes into a saucepan of water and light gas.
- Enjoy the sounds of the skipper finding a good place to rest on Barton Broad and dropping the mudweight.
- Drain and then pan-fry the potatoes.
- Pass liquid refreshment to eager crew. Enjoy the boat babble around you as you cook.
- Transfer potatoes to oven tray and continue to cook (not warm... cook!) them in the oven.
- Meanwhile, get cabin boy to pan-fry steaks. If you want to know how long to fry steaks... it is EXACTLY the amount of time that it takes me to drink a glass of cheap champagne.
(Oh - worry about the vegetables during this bit if you must.)


- Vegetables
- Pan fried chips
- Steak, ooozing juices
- Sauces. Whatever you have... Bearnaise is my favourite; some love horseradish; some would like a simple brown sauce or a grain mustard.

Accompany with:

- Broads sunset, or maybe the cosiness of a boat in darkness.
- Conversation... tall tales of past adventures,

I  bet that it's hard to beat a good steak from a Broads Butcher and some proper chips - eaten with good friends.

Dec-04-2011 @ 8:15 PM                           Permalink
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vicky's doner kebab recipe !
ingrediants needed ,
1 teaspoon plain flour,
1 teaspoon dried origarno
1/2 t/spoon dried italian herbs
1/2 t/spoon garlic powder
1/2 t/spoon onion powder
1/4 t/spoon rayenne pepper
1 t/spoon salt
1/2 t/spoon black pepper

500g 1.1lb lambs mince
gas mk4/180c/350f
in a large bowl or big saucepan ,put plain flower, dried origano , italian herbs, garlic powder ,onion powder,cayenne pepper, black pepper and salt,
add the lamb mince and mix thoroughly for 2-3 mins ,take out all of your aggression out on the kebab mixture ! punching , kneeding until no air pockets and meat is smooth ,
shape on baking tray , place on middle shelf , cook for 1 hour 20 mins, turning halfway through the cooking time to ensure even browning ,
once cooked remove from oven and cover with foil ,
allow to rest for 10 - 15 mins , then slice the kebab as thinly as possable and serve ,add salard and pita bread , or pita wraps if wanted ,

enjoy , my lot do lol !

steve and vicky

This message was edited by steve on Dec-6-11 @ 8:49 PM

Dec-04-2011 @ 9:15 PM                           Permalink
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Recipe competition.

Lime tuna roll ups

(Serves 4)
4 flat large pitta breads or tortilla wraps
8 oz low fat soft cheese or Quark
1 garlic clove (crushed) - I like the smoked ones
2 tablespoons chopped chives
juice of 1 lime
2 tomatoes - sliced
1 x 7 oz can of tuna steak in brine, drained
1 bunch watercress
salt & pepper to taste

Mix the cheese, garlic, chives & lime juice and season. Spread the mixture on the pitta breads/tortilla wraps. Cover with tomato slices, tuna and watercress.  Roll up as tight as possible and secure with wooden cocktail sticks if necessary. Chill until ready to serve. Slice into finger food if required.

Lovely summer lunchtime food and no bulky ingredients to store.  

Sue - NR15 or NR13
Forum girly swot 9.04.10

Dec-04-2011 @ 10:56 PM                           Permalink
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Do bacon butties count??
If any of the judges are test cooking on Jade, please can they rescue my non-stick frying pan? My son left it when he hired in September...I liked that pan... Evil Grin


“The wonder is always new that
any sane man can be a sailor.”
Ralph Waldo Emerson

Bittern Code 65

Dec-05-2011 @ 8:22 PM                           Permalink
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Mardles sometimes
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Here's a one pot recipe for a hearty Morrocan (sp?) style vegetarian stew that I've just discovered and my first thought was "that will be great on the boat".  

I don't think it can actually be considered for the comp (I didn't make it up) but you might like to try it.

2 tbsl olive oil
1 large onion, sliced
2 med carrots, scrubbed and diced
3 stalks celery, diced
4 cloves garlic, finely chopped

1 1/2 tsp ground cumin
1 tsp ground cinnamon
2 tsp hot smoked paprika
1 tsp ground nutmeg
1 tsp ground ginger (though I use fresh)
pinch of dried chilli flakes
large pinch saffron stamens (local!) if you're feeling flush

(the dried spices could be pre-mixed at home and put in a bag or container)

1 1/5 tblsp tomato puree
5 ripe tomatoes chopped roughly
pint and a half good veg stock
tin of chickpeas, drained
200g uncooked dried green lentils or a tin, drained
juice of a lemon

In a large pan with a lid, gently fry onion, carrot and celery in a little oil for 15 minutes until very soft but not coloured.  Stir in garlic, spices and puree.  Cook, stirring, for a few minutes.

Add tomatoes, stock, chickpeas, lentils, bring to a gentle simmer. Partially cover and simmer about 40 minutes, stirring now and then.  Add a little water if it becomes too dry.

Season.  Remove from heat and add lemon juice.

Ladle into bowls, drizzle with olive oil.  Serve with toasted pitta bread.


Lisa, aka Scarlett, Dolly
Daydream, Miss Mudweight,
Honorary Malankan
Coastguard petition 11296

5 x Unbelieving Girly Swot  
and 4 x "Zero Club"

Dec-05-2011 @ 9:49 PM                           Permalink
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One of the judges could use 'B.A's facilities if they like and don't have access to a boat.  Her galley has all you would need including a steamer! (And the obligatory non-stick pan!)


'Broad Ambition' - 'Dreams do come true' - Afloat at last 06-10-07

Forum Manly Swot 30-07-10    DN9

Dec-05-2011 @ 10:19 PM                           Permalink
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Pork chops in cider with mash (or any other kind of potato for that matter)

4 x pork chops, bone in or out
butter or oil for frying
1 small onion, chopped
2 desert apples, cored and sliced
1/2 pint cider - Wroxham Barns medium dry works well,
Honey or sugar
Salt and pepper

Mashed potatoes - Instant (Smash) or old school, as available.

Heat oil or butter in large frying pan
Add chops and brown both sides, then add onion and fry til golden brown.
Add apple slices and cook for 5 minutes
Add cider and cook until the pork is tender by which time the cider, apples and onion should have
cooked down to make a thick "sauce". If the pan threatens to boil dry before this stage is reached,
add a little hot water from the kettle to maintain liquidity in the pan.
Add honey or sugar to taste, depending on the sweetness of the apples.
Season with salt and pepper before serving.

In parallel, boil and mash the potatoes or prepare Smash per manufacturer's instructions. Note the quality of both traditonal and instant mash can be greatly improved by adding milk and butter.

Note: pork chops can be replaced by or supplemented with good pork sausages.

Serve and enjoy!



He was thoughtful and grave — but the orders he gave
Were enough to bewilder a crew.
When he cried “Steer to starboard, but keep her head larboard!”
What on earth was the helmsman to do?

Dec-06-2011 @ 9:38 AM                           Permalink
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Mardles sometimes
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1 tin Chicken in white wine sauce
1 tin small new potatos
1 tin peas

Open tins, pour into a medium saucepan, stir. Heat on medium hob, until warmed through (or burnt, depending on what else is going on at the time).

Serve immediately.

Evil Grin  Sorry, Richard, couldn't resist. But this is about the highest my cooking skills go!

Regards, Ray.

If it's neither here, nor there, then where is it?

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