Preparing food for Passages
|Buying produce in advance and in bulk saves money and time.|
|Making time to cook in advance saves you a lot of effort once you are at sea.|
|Packing food ready to freeze in either ziplock bags or by cryovacing.|
The first couple of nights out on an ocean passage you need to consider delicate stomachs. We won't all have our sea legs within the first 24 hours so try to stay away from hot, spicy, tomato, milk, cream and acidic foods. Try the more gentle approach with chicken stews, soups with crusty bread and rice to fill those bellies. One main cause of seasickness is an empty stomach so try to keep food up to crew even if it is in small amounts at a time.
|One bowl meals that can be eaten with a fork are a great option.|
Here is Our Galley's top 8 Passage Meals
- Pumpkin Soup. Can be eaten for lunch, dinner or throughout the night to keep warm.
- Kerala Chicken Curry. A good tasty meal served with rice. Pre prepared and cooked in the ShuttleChef.
- Chicken Stew. A filling meal that you can get lots of vegetables into. Pre prepared and cooked in the ShuttleChef.
- Lamb Tagine served with CousCous. Another filling meal which is prepared in advance and cooked in the thermos cooker.
- Creole Prawns. A favourite on Our Dreamtime, however it is spicy so if seasickness is a concern stay away from this one and maybe choose something like the next one.
- Thai Green Chicken Curry served with rice or noodles. This is an easy meal to prepare and have ready for the ShuttleChef.
- Lamb Vindaloo traditionally is a spicy hot dish made with coconut, vinegar and lots of hot red chilli peppers. However you can vary the Chilli temperature to your liking. It is a great passage meal for cooler weather sailing.
- Chicken and Pumpkin Lasanga. Pasta is always good and this one made into individual servings so it can be served whenever the meal is required works well.
Galley utensils that we find helpful on passage.
|The ShuttleChef has an honoured spot in our Galley.|
Recipes for you to try.
1 brown onion, coarsely chopped
Keralan Chicken Curry
Directions for using my Shuttle Chef or the oven.
800g Chicken thighs (8 thighs) no bones for passage food,
1 Onion large
2 Green chilli
2 Tomato medium chopped deseeded
3 tsp Ginger and garlic minced
2 Cardamom pods
1 tsp Kashmiri chilli powder
1/2 tsp Turmeric powder
1/2 tsp Coriander powder1 tbs Of Our Galley Garam masala Spice Blend
1/2 tsp Fennel powder
3/4 cup Coconut cream
3 Curry leaves
3 tbs of Oil
3/4 tsp Kashmiri chilli powder
2 tsp Coriander powder
1/2 tspTurmeric powder
1 tsp Ginger and garlic minced
1/2 tsp Mustard seeds
Let's get cooking
Mix all the ingredients to marinate.
Add little water into it and make it to a paste.
Add chicken pieces into it and mix well.
Add to it sliced onion, green chilli, curry leaves and mix well.
Marinate for at lest 2 hours.
Pre heat oven to 150 degrees.
Heat 1/2 of the oil in pan (Shuttle Chef Pot) Add chicken skin side down.
Brown the skin.
In the other ShuttleChef pot ... Heat remaining oil add sliced tomato and sauté till it becomes soft.
Add ginger garlic paste and sauté for a minute
Add crushed cardamom pods, all spice powders and sauté till oil starts appearing on the sides of the pan.
To the pan add the chicken stock in the pan and mix well.
Add the chicken pieces and mix well so that gravy gets coated on the chicken pieces. Bring to the boil. ( If using Shuttle Chef Cooker simmer for 15 minutes)
Remove pan from heat
Add coconut cream and mix well
Passage food prep: at this stage cool completely and seal in bags for freezing. When required thaw and continue instruction below.
Transfer chicken and curry gravy into oven proof dish. Cook slowly on low heat for min 2 hours, meat should be falling off the bones.
Alternatively if using Shuttle Chef place the pot into the bottom of cooker, prepare rice with boiling water in top pot and close main lid, leave cooking min 4 hours.
Serve with the rice and steamed vegetables if inclined.
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons corn flour
1 400g can diced tomatoes
1 small can tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon of my Louisiana Spice Blend (see Spice Blend page for details)
1 kg medium prawns - peeled and deveined, you can leave tail section on if you prefer
Mix in cornflour. Stir in diced tomatoes, tomato paste, Worcestershire sauce and spice blend.
2 tbs fish sauce
Let's get Cooking
Let's get Cooking