Dining on a Boat: Recipes for the Galley and the Braai

Cooking on a boat has its challenges. For example, your oven may not be as large as the oven in your kitchen on land, and you have to keep the oven vented and hope the wind doesn't put it out. You might not be familiar cooking on a propane stove top, or the grill on the transom can take some getting used to. It is not that cooking aboard is difficult, it is just that you are learning a new skill, or a different way of doing things. After spending time getting comfortable in your galley, you are sure to become an expert in no time. 

Whether you are making a long passage, hosting cruising friends for dinner or you just hate wasting food, we have got you covered. Our Leopard owners get so creative in their galleys, that sometimes it seems they should write a cookbook. We have teamed up with a few live-aboard Leopard Owners and partners to bring you tasty inspiration for your next meal aboard. 

Arroz A Banda 

Let nothing go to waste.

The first recipe that we bring you was given to us by our friends on SV Oroboro.  Did you know that your fresh catches are good down to the bone? Instead of throwing the bones out, why not make a delicious fish stock using a few simple ingredients? This dish is prepared with the bones and head of whatever fish you catch. 

Our friends aboard SV Oroboro discovered this recipe from their Catalan friends and it quickly became an on board favorite. The dish originated in Alicante, Spain. The fisherman of this area had been mixing fish with garlic, olive oil and saffron for ages. Rice was added to the dish as soon as it became popular in the country after the Moor invasion. It is delicious, it is easy and it allows for nothing to go to waste. 

Ingredients:
Makes four servings
 
1 kg of fish bones, and heads
1 chopped onion
Strands of saffron
1 garlic clove
A few tomatoes (fresh or pureed)
500 grams of rice
1.5 liters of water
Olive oil
Salt
 
Preparation:
Fill the pot with water. Add all of the fish remains, chopped onion and salt
Bring the pot to a boil and then reduce heat.
Simmer for 20 minutes
Strain the broth
Toast saffron in a small pan over the stove on medium heat for one minute
Mix the garlic with salt and toasted saffron, dilute in a bit of broth
Add tomatoes to the broth. Stir and let simmer over low heat for 4 - 5 minutes
Add rice, stir well to ensure it soaks up the broth
Cook over high heat for 5 minutes, followed by 15 minutes of low heat
Turn off heat, let stand for 5 minutes and serve
 
Voila!
 

SV Sarabi's South African Sauce for Fish on the Braai

For this recipe, have some cruiser friends in the anchorage over for dinner and fire up the grill! For those who don't know, a braai is a grill. Braai is an Afrikaans word and can also be used to mean "cookout" or "Bar-B-Q" . To use in a sentence, you might say, "Come over for a braai." As a verb it simply means to cook meat over an open flame.  We have teamed up with Leopard 48 crew aboard SV Sarabi to bring you a delicious South African way to cook up your fresh catch on the braai. This dish works best with a firm white fish or salmon.

Ingredients:
Makes 4-6 servings
 
½ Cup White wine
½ Cup Oil
Crushed garlic (optional)
1 Tbsp Worcestershire Sauce
½ tsp Paprika
1 Tbsp Chopped Parsley (dried would work too or just leave it out if not available)
½ cup mayonnaise
½ tsp salt
½ tsp black pepper
 
Preparation:
Mix all the above ingredients and baste fish heavily whilst cooking.
Leave skin on fish and place on a foil sheet to cook. Do not turn the fish.
The skin will stay behind when you serve it.
 

Passage Pasta Salad

Gearing up for a long passage? Hate cooking underway? Fear not, we've found a recipe from our friends at Sailing Satori. The best part about this meal is you can prepare it ahead of time and then snack on it as needed along the way. To learn more from this cool cruising couple check you their YouTube channel

Ingredients:

 1 (16oz) package of Pasta (tri-colored or bowtie)
1 (8oz) bottle of Italian salad dressing
1/2 cup mayo
2 (7 oz) cans of tuna or chicken
1 cup of diced onions
1/2 cup of diced red bell peppers
1/2 cup of diced green bell peppers
1 cup diced cherry tomatoes
1 (2.25 oz) can of black olives - chopped
2 cups of chopped broccoli
Salt and pepper to taste
 
Preparation:
Boil water to cook pasta, drain and rinse
Add all ingredients to a large bowl and mix
Refrigerate overnight
 
 
Do you have a recipe you think we should share in a followup, part two post? Hit us up on Facebook to share you recipe!
 
    

Leopard Catamarans

Sign Up for New Post Notifications