Avocados are in plentiful supply in the southern part of the Caribbean.
Finely chop avocado, onion, tomato and capsicum. Gently fold in a little sweet chili sauce, ground pepper, few drops of tabasco, good squeeze of lime and small dollop of mayo.
Galley life and all things food on the high seas
Dreaming is myTravel Blog....
Why "Simple Sailing Cuisine"?
Feb. 2008...Time on my hands...waiting for family to arrive and the boat is "on the hard" for maintenance.
We started our sailing adventure from Florida to Australia in June 2007. A relative new-comer to long distance cruising, I am learning to prepare meals in varying conditions whilst adapting my kitchen style to suit galley life. Maybe some other poor new "galley slave" may get a few tips or be able to compare notes or at the very least empathise. If nothing else.....if I am lost at sea, my kids will have a few simple recipes!
Sampling local cuisine is half the fun of travelling...so I will include a little about what we "eat out" and maybe what we just couldn't.
We started our sailing adventure from Florida to Australia in June 2007. A relative new-comer to long distance cruising, I am learning to prepare meals in varying conditions whilst adapting my kitchen style to suit galley life. Maybe some other poor new "galley slave" may get a few tips or be able to compare notes or at the very least empathise. If nothing else.....if I am lost at sea, my kids will have a few simple recipes!
Sampling local cuisine is half the fun of travelling...so I will include a little about what we "eat out" and maybe what we just couldn't.
What I'm on about.......
- Provisioning
- Galley life
- Recipes
- Eating out (my fave)
The Galley
As you can see, it is very compact....no room for gourmet dinners here.
This galley has a chest fridge and freezer. Whilst the freezer keeps the essential bag of ice (for sunset drinks) we do not trust it to keep meat frozen. This impacts on how we provision.
I have one good set of saucepans , frypan and a wok (that also fits on the bbq). I have a 12volt blender....essential for margaritas. So long as I have a good whisk to make fluffy omelets, can opener, cork screw, strainer, baking tray, cake tin, mixing bowls, jaffle iron, sharp knives and a good wine glass, anything else that fits in the galley is a bonus.
Note to self....buy a breadmaker.
This galley has a chest fridge and freezer. Whilst the freezer keeps the essential bag of ice (for sunset drinks) we do not trust it to keep meat frozen. This impacts on how we provision.
I have one good set of saucepans , frypan and a wok (that also fits on the bbq). I have a 12volt blender....essential for margaritas. So long as I have a good whisk to make fluffy omelets, can opener, cork screw, strainer, baking tray, cake tin, mixing bowls, jaffle iron, sharp knives and a good wine glass, anything else that fits in the galley is a bonus.
Note to self....buy a breadmaker.
My Cooking Style.....
....is simple, but I always buy quality ingredients. At home I have been known to rustle up a reasonable meal from a seemingly empty fridge and pantry. Guess I have always kept a good supply of staple ingredients on the ready, so I try and do the same on the high seas! I am rarely able to repeat the same meal twice because of my "dash of this and a dash of that" cooking style...fortunately for us, variety in the galley is the spice of sailing.
In the pantry.......
I am not a great lover of tinned & packaged but the biggest challenge in sailing provisioning is access to fresh meat, produce & bread.
I try to keep the pantry as 'whole' as possible, keeping prepared instant meals (aka 'highly processed cardboard food') to a minimum.
When I buy cans, I buy small ones...can always open 2. Fridge space is scarce so I prefer not to store unused portions of large cans in the chest fridge. Also, buying snack size biscuits & crackers means no storing of open packets.
With that being said....this is always in my pantry:
Tinned.....tomatoes, tomato paste, capsicums, mushrooms, corn, tuna, salmon, sardines, apple sauce, pineapple, beetroot, sauerkraut, spinach, baked beans, spaghetti, fruit cocktail, carnation, condensed milk,
Jars....pickles & condiments, red cabbage, european vegies
Packet.....pasta, rice, (+some pre-cooked, easy meal), mee goreng, instant mashed potato ("I feel seasick" times), cuppa soup (long night of sailing), cappuccino & mocha sachets(sailing nights), cereals, rolled oats, jelly (fun food).
I also have copious packets of snack size ritz & other crackers, biscuits & chocolates.
Lollies (ginger & mints to settle tummies) chips, pretzels & nuts.
Carbs....a variety of long life breads, rye bread, crispbreads, pitas, corn chips, taco shells.
Juices...various sizes of pineapple, orange, tomato, fruit punch.
Long life milk, coffee (instant & real), tea (herbal & black).
Basic dried spices..salt, cracked pepper, curry powder, mixed herbs, italian herbs, chicken stock cubes. I prefer fresh herbs.
Memo to self...explore option of growing herbs on boat.
I try to keep the pantry as 'whole' as possible, keeping prepared instant meals (aka 'highly processed cardboard food') to a minimum.
When I buy cans, I buy small ones...can always open 2. Fridge space is scarce so I prefer not to store unused portions of large cans in the chest fridge. Also, buying snack size biscuits & crackers means no storing of open packets.
With that being said....this is always in my pantry:
Tinned.....tomatoes, tomato paste, capsicums, mushrooms, corn, tuna, salmon, sardines, apple sauce, pineapple, beetroot, sauerkraut, spinach, baked beans, spaghetti, fruit cocktail, carnation, condensed milk,
Jars....pickles & condiments, red cabbage, european vegies
Packet.....pasta, rice, (+some pre-cooked, easy meal), mee goreng, instant mashed potato ("I feel seasick" times), cuppa soup (long night of sailing), cappuccino & mocha sachets(sailing nights), cereals, rolled oats, jelly (fun food).
I also have copious packets of snack size ritz & other crackers, biscuits & chocolates.
Lollies (ginger & mints to settle tummies) chips, pretzels & nuts.
Carbs....a variety of long life breads, rye bread, crispbreads, pitas, corn chips, taco shells.
Juices...various sizes of pineapple, orange, tomato, fruit punch.
Long life milk, coffee (instant & real), tea (herbal & black).
Basic dried spices..salt, cracked pepper, curry powder, mixed herbs, italian herbs, chicken stock cubes. I prefer fresh herbs.
Memo to self...explore option of growing herbs on boat.
In the fridge....
On any given day and with ample "use by" dates:
Butter
Long life cream, creme fraische :-)
Cheeses-sliced, grated,whole & philly
Sour cream
Cold meats (salami, ham, pate)
Condiments (mayo, mustard, chilli, bbq, marinate, tomato, relish, salad dressings, soy & teryiaki etc)
Cryovac bacon
Cryovac meat
Tins of salmon, tuna, sardines etc
Eggs
Yoghurt
All fruit & vege with the exception of onions, spuds, garlic & bananas.
Butter
Long life cream, creme fraische :-)
Cheeses-sliced, grated,whole & philly
Sour cream
Cold meats (salami, ham, pate)
Condiments (mayo, mustard, chilli, bbq, marinate, tomato, relish, salad dressings, soy & teryiaki etc)
Cryovac bacon
Cryovac meat
Tins of salmon, tuna, sardines etc
Eggs
Yoghurt
All fruit & vege with the exception of onions, spuds, garlic & bananas.
Produce....
If we are on short sails (day or overnight) I buy fresh produce every few days. Fortunately for us tropical is always in season in our current locations.
If we are away from civilisation for many days/weeks....we stock up on these (if available):
onions, potato, sweet potato, mushrooms, whole baby pumpkin, cucumber, garlic, limes, oranges,mandarins, grapes, pre-packed sealed refrigerated baby carrots, bananas (ripe and green), cabbage, refrigerated pre-packed celery, tomatoes, cucumber, lettuce, fresh beetroot, zucchini or squash, snow peas, broccoli, apples, avocado, english spinach, ginger,capsicum.
Longer trip....oranges, limes & apples are our staple fruit & spuds,onion, garlic, tomatoes, & cabbage all last well.
Memo to self....Look into growing sprouts!
If we are away from civilisation for many days/weeks....we stock up on these (if available):
onions, potato, sweet potato, mushrooms, whole baby pumpkin, cucumber, garlic, limes, oranges,mandarins, grapes, pre-packed sealed refrigerated baby carrots, bananas (ripe and green), cabbage, refrigerated pre-packed celery, tomatoes, cucumber, lettuce, fresh beetroot, zucchini or squash, snow peas, broccoli, apples, avocado, english spinach, ginger,capsicum.
Longer trip....oranges, limes & apples are our staple fruit & spuds,onion, garlic, tomatoes, & cabbage all last well.
Memo to self....Look into growing sprouts!
Grocery shopping....
Shopping in a different supermarket every week and paying in a different currency can be daunting and reak havoc on the budget....lucky I love to grocery shop!
It is widely written that sailors do a major stock up in the third world countries because they save a fortune. It didn't suit me because...being unfamiliar with the brands and quality means if I have stocked up on 12 of something that turns out to be 'yucky' then it is false economy as the other 11 cans will be over the side (not literally). So my tip, for what it is worth, buy variety, quality and familiar brands if possible. Anyway, well populated places have reasonable prices so we have found it is generally ok to shop "local" as we go. It is actually fun to check out new supermarkets (yes I know, I love to grocery shop!) We stock up on products on special with a good shelf life (just like I would at home) when we come across a great supermarket that has a good variety of international brands. On the flip side, buy enough of 'my favourite', I very quickly stop liking it....lesson learnt.......don't overstock.
Check use by dates! Not every country pulls it's 'out of date' off the shelf.
Best to buy perishable dry goods (pasta &rice) in well sealed packaging. I have discovered just how much weevils looovvve tropical climates! Store other dry goods (e.g. flours, sugars) in airtight containers to keep gremlins and moisture 'in and out'!
If I can buy cryovac products I do, ensuring I only buy the meal portion required. In fact,I don't buy 'supersize' anything (maybe 'cause the kids are only visiting one at a time?:)
It is widely written that sailors do a major stock up in the third world countries because they save a fortune. It didn't suit me because...being unfamiliar with the brands and quality means if I have stocked up on 12 of something that turns out to be 'yucky' then it is false economy as the other 11 cans will be over the side (not literally). So my tip, for what it is worth, buy variety, quality and familiar brands if possible. Anyway, well populated places have reasonable prices so we have found it is generally ok to shop "local" as we go. It is actually fun to check out new supermarkets (yes I know, I love to grocery shop!) We stock up on products on special with a good shelf life (just like I would at home) when we come across a great supermarket that has a good variety of international brands. On the flip side, buy enough of 'my favourite', I very quickly stop liking it....lesson learnt.......don't overstock.
Check use by dates! Not every country pulls it's 'out of date' off the shelf.
Best to buy perishable dry goods (pasta &rice) in well sealed packaging. I have discovered just how much weevils looovvve tropical climates! Store other dry goods (e.g. flours, sugars) in airtight containers to keep gremlins and moisture 'in and out'!
If I can buy cryovac products I do, ensuring I only buy the meal portion required. In fact,I don't buy 'supersize' anything (maybe 'cause the kids are only visiting one at a time?:)