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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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  #1  
Old 08-08-2011
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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.
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Old 08-08-2011
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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.
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Old 08-08-2011
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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.
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Old 08-09-2011
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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.
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Last edited by tdw; 08-11-2011 at 06:29 PM.
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Old 08-11-2011
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TDW,
Was wondering when I'd hear your shepard pie recipe. Will try that one soon!

Thanks!
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Old 08-11-2011
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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.
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Old 08-11-2011
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Eating plenty of lamb curry in Malaysia. A one pot dish for sure.
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