When it comes to cooking during your charter holiday, you probably want to spend as little time in the galley as possible. However, you don’t need to sacrifice delicious meals for more time relaxing on deck! All vessels come with fully equipped galley kitchens and onboard barbecues for convenient holiday cooking and entertaining. Here are three quick, easy recipes to satisfy your crew - tried and tested by charterers.
Nachos
by Carolyn Newbold
Ingredients:
Corn chips, nachos sauce, grated mozzarella cheese, avocado, sweet chilli sauce, kewpie mayonnaise, sour cream.
Method:
These nachos are cooked on the marine barbecue on a pizza stone. Assemble corn chips, nachos sauce, grated mozzarella cheese and guacamole (avocado mashed, sweet chilli sauce and kewpie mayonnaise) topped with sour cream. Cook on barbecue until cheese has melted.
Mexican Meatballs
by Vanessa Irvine
Ingredients (meatballs):
500g mix of beef and pork mince, 2 eggs, 1/4 cup breadcrumbs, 2 chicken stock cubes, salt and pepper.
Ingredients (sauce):
Oil, 1/2 white onion, 1 garlic clove, 500ml tomato purée, 1/2 cup chicken stock, 1/2 cup jalapeno sauce.
Method:
Combine meatball ingredients in a bowl, cook until brown then remove from heat and set aside. Combine sauce ingredients in saucepan until heated through and thickened, add over meatballs.
Stove Top Pizza
by Bronwyn Looby
Ingredients:
1 cup SR flour, 1 cup plain flour, pinch salt, 1 tsp dried yeast, 1 tsp honey, 1 cup water, pasta sauce, toppings of choice.
Method:
Combine SR flour, plain flour, salt, dried yeast, honey and water. Spread the dough over the base of the pan. Split the dough to make two thin base pizzas. Spread pasta sauce onto the dough and add other toppings of your choice. Place pan over medium heat and cover, making sure the lid is sealed for about 10-15 minutes. Open vents or tilt the lid a little and turn to low heat for another 5 minutes. Use a spatula to lift from the pan to serve.
Share This Page