| Posted By |
Discussion Topic: Meal Ideas Please
Similar Threads That Might Help :
Mooring required for Aquastar 27 any ideas please|
any ideas, tips or suggestions please???|
any ideas, tips or suggestions please???|
ideas wanted please|
PLEASE PLEASE PLEASE|
please please please|
-- Page:
1
2
|
|
Hylander |
|
Mardles sometimes
Posts: 4846
Joined: Sep 2007
Add To Ignore List
|
Going forth from the previous post, has anyone any ideas for cooking on a boat for a week please? I have a few but boy its boring having the same things.
Preferably meals that can be rushed up without the use of a fridge to store items.
Now there is a task!!
Women dont nag they just
point
things out...
M
|
|
annville |
|
Lives to Post
Posts: 1176
Joined: Oct 2013
Add To Ignore List
|
We have used ready meals that are vacuum packed and sealed that have a shelf life of months you order on line and they deliver to you door you will have to order before you leave home they range from £2=00 to £6=00 per person per portion found them ok just basic sausages &mash Lank hot pot that sort of food send for a brochure. John
|
|
Spider |
|
Forum Regular
Posts: 630
Joined: Sep 2005
Add To Ignore List
|
We're thinking about this at the moment as we're planning a 12-day trip and as we are isolating we need to take food for the entire trip with us. And I'm not a fan of ready meals, which I find uniformly disappointing. Our packing list includes:-
Chickpeas and haricot beans, to make a casserole with chorizo, paprika, peppers, onions etc
Jars of red peppers, artichokes, gherkins, aubergines etc
Tins of tuna, mainly to make toasties
Plenty of cheese
Charcuterie, including chorizo, salami, air dried hams (if you find the right supplier these don't require refrigeration)
Risotto rice and dried mushrooms to make a great risotto
Long life chicken stock
Sardines
Loads of eggs
Jars of pates, terrines, rillettes
Long life part baked baguettes
Confit duck legs - simply take out of the tin, scrape off the fat and heat in the oven to crisp up
All long-life things which are simple to prepare, in many cases just open and put on the table.
The day before we leave I'll cook a nice big piece of gammon.
|
|
Hylander |
|
Mardles sometimes
Posts: 4846
Joined: Sep 2007
Add To Ignore List
|
Fantastic list, thank you, you have given me inspiration , just what I needed. Where do you purchase long life chicken stock from please?
Women dont nag they just
point
things out...
M
This message was edited by Hylander on Jul-16-20 @ 2:12 PM
|
|
BELLA |
|
Forum Regular
Posts: 365
Joined: Jun 2014
Add To Ignore List
|
Oxo
|
|
Spider |
|
Forum Regular
Posts: 630
Joined: Sep 2005
Add To Ignore List
|
We get ours from Waitrose or Ocado, but I know that Oxo make something similar which may be more widely available.
I left the most obvious thing off the list, pasta with a bottled sauce. We like tagliatelli with pesto, let down a bit with some of the cooking water, more olive oil and parmesan. And if we have it, some crispy bacon.
|
|
Hylander |
|
Mardles sometimes
Posts: 4846
Joined: Sep 2007
Add To Ignore List
|
I have a couple of frozen confit duck legs in my freezer I got from Donald Russell, what do you serve them with please?
Women dont nag they just
point
things out...
M
|
|
Spider |
|
Forum Regular
Posts: 630
Joined: Sep 2005
Add To Ignore List
|
Traditionally the duck would be used in a cassoulet (a French bean, duck and sausage stew). Delicious but a bit ambitious for cooking on a boat. Or browned in a bit of the fat and served with potatoes roasted in the rest. On a boat I would heat/crisp up in the oven and serve with buttery mash and some greens. And maybe a nice red wine and onion gravy if you fancy!
|
|
TerryTibbs |
|
Harnser Trainer
Posts: 7068
Joined: Jul 2007
.JPG)
Add To Ignore List
|
As Spider says Hylander Casoulet is not bad but myself I would have them with Dauphinois potatoes glazed carrots and green beans , no need for a sauce as the cream in the potatoes will be enough. I love confit Duck.
enjoy
Dave
if it is to be it is up to me.
This message was edited by TerryTibbs on Jul-16-20 @ 6:02 PM
|
|
Speleologist |
|
Been Posting For a Long Time
Posts: 2196
Joined: Feb 2006
Add To Ignore List
|
quote:"......
And I'm not a fan of ready meals, which I find uniformly disappointing.
......."
I always used to find ready meals very disappointing until I discovered the wonder that is Maison Gosselin. For many years I would sail to St Vaast in early May. (The JOG St Vaast race). I would then stock up on the wonderful artisan preserved foods, of which only a tiny sample are on the website. These would stand me in great stead for cruising trip for the next year. Everything would keep, even on a Hunter yacht with no fridge. And the food is superb.
Another trick I have used is to freeze fresh food or prepared dishes at home. They will keep for a few days gradually thawing out. Fish pie, Curry, Casserole etc. all work this way.
Robin
www.robin.me.uk
"Posthabui tamen illorum mea seria ludo"
|
Reply to Discussion
Jul-16-2020 @ 7:44 AM
