SailNet Community - Reply to Topic

   Search Sailnet:

 forums  store  


Quick Menu
Forums           
Articles          
Galleries        
Boat Reviews  
Classifieds     
Search SailNet 
Boat Search (new)

Shop the
SailNet Store
Anchor Locker
Boatbuilding & Repair
Charts
Clothing
Electrical
Electronics
Engine
Hatches and Portlights
Interior And Galley
Maintenance
Marine Electronics
Navigation
Other Items
Plumbing and Pumps
Rigging
Safety
Sailing Hardware
Trailer & Watersports
Clearance Items

Advertise Here






Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning > When Two Pots Just Ain't Enough
 Not a Member? 


Thread: When Two Pots Just Ain't Enough Reply to Thread
Title:
  

By choosing to post the reply below you agree to the rules you agreed to when joining Sailnet.
Click Here to view those rules.

Message:
Trackback:
Send Trackbacks to (Separate multiple URLs with spaces) :
Post Icons
You may choose an icon for your message from the following list:
 

Register Now

In order to be able to post messages on the SailNet Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
Please note: After entering 3 characters a list of Usernames already in use will appear and the list will disappear once a valid Username is entered.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



Click here to view the posting rules you are bound to when clicking the
'Submit Reply' button below


Additional Options
Miscellaneous Options

Click here to view the posting rules you are bound to when clicking the
'Submit Reply' button below


Topic Review (Newest First)
08-11-2011 09:10 PM
aeventyr60 Eating plenty of lamb curry in Malaysia. A one pot dish for sure.
08-11-2011 07:32 PM
tdw
Quote:
Originally Posted by aeventyr60 View Post
TDW,
Was wondering when I'd hear your shepard pie recipe. Will try that one soon!

Thanks!
My pleasure. You still in NZ ? If so, then the lamb mince should be easy to come by. In Oz its easier to buy beef mince. Beef version is not quite as rich.

I'm on the lookout for goat. Have a yen to try a goat curry but anything less than half a full beast is again hard to come by.
08-11-2011 04:36 AM
aeventyr60 TDW,
Was wondering when I'd hear your shepard pie recipe. Will try that one soon!

Thanks!
08-09-2011 10:06 PM
tdw Shepherd's Pie
Preheat oven (180c).
Heat olive oil in deep skillett/chef's pan. Add onions and diced carrot, do for a couple of minutes. Set aside.
Season the mince and fry in the oil couple of minutes. Stir the onions and carrot into the mince
then grate the garlic in as well. Add the Worcestershire sauce, tomato puree, mushrooms
and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine
and reduce until almost completely evaporated. Add the chicken stock, bring to
the boil and simmer until the sauce has thickened. Throw in raw peas.

Cook potatoes in boiling salted water until tender. Drain and mash then beat in egg yolks,
followed by about 2 tbsp grated Parmesan.

Spoon the mince into the bottom of a large ovenproof dish.
Layer the mashed potato generously on top of the mince.
Grate some extra Parmesan over and season. Bake in
the oven for approximately 20 minutes, until bubbling and golden brown.

Serve with pan-roasted carrots
Boil with rosemary, thyme and garlic until just soft hen drain and
pat dry. Heat the oil in a large sauté pan then add the carrots and
some seasoning. Brown until just tender, add a knob of butter.

It can also be done with beef (Cottage Pie) or I guess even chicken.

Although it uses an oven so not strictly a two potter there are in fact only two
pans used so its an easy dish for onboard if you have the oven.
08-08-2011 07:36 PM
jackdale BBQ Chicken

Marinate, boneless, skinless chicken in:

Lemon juice
Apple cider vinegar
A heap of oregano (tarragon is also good)
Garlic
Salt
Pepper

5 minutes, flip; do that 4 times on a medium BBQ.

Very succulent.
08-08-2011 06:54 PM
DRFerron
Finally, A Place for Me

Marinade:

Chopped garlic to taste (we LOVE garlic on Halcyon)
Rosemary to taste (fresh or a good dried - I use Penzeys if dried)
1 part balsamic vinegar (doesn't have to be the uber expensive stuff)
2 parts olive oil
Salt
Pepper

Meat:

Just about any beef cut. I've used Delmonico, NY Strip, London broil and on the home grill, chuck roasts.

Dump marinade ingredients into gallon size ziplock bag. Add defrosted or semi-defrosted meat. Marinade for a couple hours, turning the bag over every now and then so meat is evenly coated and at room (boat) temp before grilling. Make sure bag does not leak.

Grill to desired temperature.

For a side I like a nice salad with a balsamic vinaigrette that also uses the same ingredients as the marinade to complement the meat. Or, I make a salad with feta, grilled peaches, parma ham and bitter greens that goes well with it, too.
08-08-2011 06:29 PM
tdw
When Two Pots Just Ain't Enough

OK, so some of the more profligate amongst us feel the need for more than two pots. Fair enough, we cater for all types here on SailNet.

Seriously, why not expand our culinary journey into using the full gamut of cooking appliances bar Microwave ? Unlimited burners and BBQers . This is your thread.

 
Posting Rules
You may post new threads
You may post replies
You may post attachments
You may edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On


All times are GMT -4. The time now is 05:10 PM.

Add to My Yahoo!         
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
SEO by vBSEO 3.6.1
(c) Marine.com LLC 2000-2012

The SailNet.com store is owned and operated by a company independent of the SailNet.com forum. You are now leaving the SailNet forum. Click OK to continue or Cancel to return to the SailNet forum.