The Two Pot Cook Off

tdw · #1 (**permalink**) 08-07-2011

Ok then. The dreaded Jones boy , he of the Chronicles of DockVIia, has responded to my calls for more in the way of Two Pot Screamers.

So here we go. If you have favourite two pot meals then lets have the recipes.

This could be fun but please if it needs a microwave it is not in the race.

Pork or Chicken with Apple and Root Vegetables.

We did this on Saturday night using pork but it is just a doable with chicken. What's more it is dead easy and pretty damn good.

For the post we use a deep skillet with a lid and a small wok also with lid.

Now all you need to do is a dollop of olive oil into the skillet then a layer of sliced onion. In our case we used pork chops although chicken is a perfectly acceptable substitute. Place seasoned meat on top of the onion then add
enough veal stock and cider to almost cover. Lid on and let simmer for half an hour before adding apples slices. You don't want to add the apple to soon or it turns to mush. Alcoholic cider is best, it has more tang but put it in before the stock so you can boil off the alcohol. Stock and cider in pretty much equal amounts. Pepper and salt to taste.

Meanwhile take chopped root vegetables, we used potato, carrot and parsnip plus green beans but this is all up to you. If using the chicken option mushrooms would be nice. Cut up into medium sized chunks and saute in some olive oil. When cooked to required firmness or lack thereof throw in a handful of parsley. I also like a knob of butter but that's optional. Beans, btw go in after the potato etc or they will be overcooked as would the optional mushrooms.

Bonus .... I really cooked way to much just for the two of us on Saturday so come Sunday which was a cold and miserable old day I diced the remaining pork, threw in the leftover veggies, added a little more liquid and turned it all into a rather yummy soup.

Do remember that this is all for two potters and I'm thinking preferably stove top two potters because lets face it a lot of boats do not have the luxury of an oven.

jackdale · #2 (**permalink**) 08-07-2011

How about a one pot meal? Would it qualify?

Hartley18 · #3 (**permalink**) 08-07-2011

Ok, I'll bite.. (that was a pun)..

Curried Tuna - my Mum's recipe and something even I can cook. Suitable for those who might not normally be fond of either curry or Tuna so it works well on a boat with uncertain crew!

Below amount feeds 2. 15 minutes to prepare and cook.

1. Boil up some rice (that's one pot).
2. Whilst rice is boiling, in a second small saucepan, put one finely sliced and chopped meduim-sized brown onion with a little olive oil/cooking oil/marg/etc. - add a teaspoon of minced Ginger if you have it to hand - and cook with lid on until soft (2-3mins) stirring occasionally. Don't burn the onions!
3. Reduce heat to a simmer, remove the lid, and add a level teaspoon of curry powder and a pinch or two of salt to the cooked onion. Add a small can of Tuna in brine (preferably) or springwater and stir in to the mix.
4. In a small jug mix a 1/2 cup of milk with 1/2 cup water.
5. When the rice is nearly ready, add a tablespoon of plain flour to the saucepan and gradually stir in the milk/water to a paste-like consistency. Cook over low heat for a few minutes, stirring regularly. If it gets too dry, add more milk/water.
6. On a bed of lettuce leaves, serve up the rice around the edges of each plate, add the curried tuna to the middle and a shake of pepper on top to taste.

Could also be served with veggies (peas, carrots, corn) instead of the lettuce if you like.

Particularly good for cold, wet nights in the cockpit. Enjoy!

tdw · #4 (**permalink**) 08-07-2011

Quote:

Originally Posted by jackdale

How about a one pot meal? Would it qualify?

There's always one in every crowd ...

Jack , go for it .... I reckon two is a maximum .... remember though ... nothing prepackaged ...

jackdale · #5 (**permalink**) 08-08-2011

One pot

In a large pot brown off some sliced sausage, one per person, (mild, medium, hot - your choice.) Add some onion and garlic (of course) and brown / caramelize. Add a couple of large cans of diced tomatoes, a handful of oregano, some basil, salt and pepper. Simmer a little. Add some penne or other spoonable pasta and some water. Cook until pasta is al dente, adding additional water needed.

A great underway meal.