Recipies for yachting

Boaty recipes

If you’re spending a night at anchor, tied to a mooring buoy, or if you simply can’t be bothered to change out of your wet weather gear and get rid of the windswept sailor look, here are some of the many delicious, galley-friendly recipes to try.  As we trial recipes ( We know its hard!) we will share our favourite ones that are designed with minimal washing up and easy-to-prepare ingredients in mind.

Jo’s Halloumi and butter bean dish

My friend, Jo, has cooked this dish pretty much every time we’ve gone sailing … Turkey, Antigua and not forgetting Yarmouth on New Year’s Eve Eve.

Ingredients (serves 4)

  • Tbsp olive oil
  • 1 large white onion, finely chopped
  • 2 punnets vine tomatoes
  • 2 tins butter beans
  • Juice and zest of one large lemon
  • 2 sprigs of fresh mint
  • 2 packets of halloumi cheese (approx. 450g in total).
  • Salt and pepper
  • Chorizo as an optional extra

Equipment

  • Chopping board
  • Sharp knife
  • Wooden spoon
  • Fine grater
  • Sieve
  • Frying pan
  • Large pan

Directions

  1. Heat the olive oil and fry the onions until they are soft and caramelised
  2. Add the tomatoes and cook until they soften but still hold their shape. Add more olive oil if needed.
  3. Meanwhile, finely chop the mint and mix with the lemon juice and zest
  4. Add the butter beans to the onions and tomatoes then cook on a medium heat until the beans are cooked through but still hold their shape
  5. Open, drain and slice the halloumi approx. 3 slices per person
  6. Using a fry pan (ideally this would be a griddle pan but this is a boat recipe!) brown both sides of the halloumi slices. Be brave, you need a heat high to get the colour, otherwise the cheese just boils in its own liquid. (Tip … it may be easier to cook the halloumi first, cover it with tinfoil and keep it warm in the oven.)

To serve

  • Divide the onion, butter bean and tomato mix onto 4 plates or bowls
  • Place 3 slices of Halloumi and a sprig of mint on top of each serving
  • Pour the lemon zest dressing over the top of each serving

Moroccan Lamb

This is such an easy dish to make and involves very little preparation but still has great flavour. The Ras El Hanout seasoning is a North African mix of fragrant spices including cumin, coriander, cinnamon, turmeric, paprika and ginger. It is used in a wide range of dishes including tagines, rice dishes, soups and as a marinade. If you would prefer a vegetarian version you could substitute chickpeas for the mince. Enjoy!

Ingredients (serves 4)

  • 500g minced lamb
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp Ras El Hanout seasoning (adjust to taste)
  • 2 large aubergines (half an aubergine per person)
  • 400g tin chopped tomatoes
  • Olive oil
  • Fresh mint, roughly chopped
  • Feta
  • Natural yoghurt
  • Instant couscous

Equipment

  • Chopping board and knife
  • Wooden spoon
  • Large pan
  • Frying pan

Directions

  1. Heat a tbsp of olive oil in both a pan and a frying pan
  2. In the pan, soften the onion for a few minutes then add the garlic for a couple of minutes
  3. Cut the aubergines in half lengthways
  4. Place the aubergines in the frying pan and cook gently on both sides until brown
  5. Transfer the cooked onion to a dish
  6. Add the mince to the pan and cook on a medium high heat until brown
  7. Add the onion, garlic, chopped tomatoes and Ras El Hanout to the minced lamb and simmer for around 20 minutes

To serve

  1. Place each aubergine half on a plate and top with the lamb mix
  2. Drizzle over a little yoghurt, sprinkle over the chopped mint and crumble the feta on top

Don’t forget, use our provisioning service to have your shopping ordered and delivered to the boat before you even arrive!

WHAT CLIENTS SAY

https://www.yacht-charter.co.uk/wp-content/themes/yachtsailing