Cooking on a boat has its challenges. For example, your oven may not be as large as the oven in your kitchen on land, and you have to keep the oven vented and hope the wind doesn’t put it out. You might not be familiar cooking on a propane stove top, or the grill on the transom can take some getting used to. It is not that cooking aboard is difficult, it is just that you are learning a new skill, or a different way of doing things. After spending time getting comfortable in your galley, you are sure to become an expert in no time.
Whether you are making a long passage, hosting cruising friends for dinner or you just hate wasting food, we have got you covered. Our Leopard owners get so creative in their galleys, that sometimes it seems they should write a cookbook. We have teamed up with a few live-aboard Leopard Owners and partners to bring you tasty inspiration for your next meal aboard.
Arroz A Banda
Let nothing go to waste.
The first recipe that we bring you was given to us by our friends on SV Oroboro. Did you know that your fresh catches are good down to the bone? Instead of throwing the bones out, why not make a delicious fish stock using a few simple ingredients? This dish is prepared with the bones and head of whatever fish you catch.
Our friends aboard SV Oroboro discovered this recipe from their Catalan friends and it quickly became an on board favorite. The dish originated in Alicante, Spain. The fisherman of this area had been mixing fish with garlic, olive oil and saffron for ages. Rice was added to the dish as soon as it became popular in the country after the Moor invasion. It is delicious, it is easy and it allows for nothing to go to waste.
Strands of saffron
1 garlic clove
A few tomatoes (fresh or pureed)
500 grams of rice
1.5 liters of water
SV Sarabi’s South African Sauce for Fish on the Braai
For this recipe, have some cruiser friends in the anchorage over for dinner and fire up the grill! For those who don’t know, a braai is a grill. Braai is an Afrikaans word and can also be used to mean “cookout” or “Bar-B-Q” . To use in a sentence, you might say, “Come over for a braai.” As a verb it simply means to cook meat over an open flame. We have teamed up with Leopard 48 crew aboard SV Sarabi to bring you a delicious South African way to cook up your fresh catch on the braai. This dish works best with a firm white fish or salmon.
The skin will stay behind when you serve it.
Passage Pasta Salad
Gearing up for a long passage? Hate cooking underway? Fear not, we’ve found a recipe from our friends at Sailing Satori. The best part about this meal is you can prepare it ahead of time and then snack on it as needed along the way. To learn more from this cool cruising couple check you their YouTube channel.
Ingredients:
1 (8oz) bottle of Italian salad dressing
1/2 cup mayo
2 (7 oz) cans of tuna or chicken
1 cup of diced onions
1/2 cup of diced red bell peppers
1/2 cup of diced green bell peppers
1 cup diced cherry tomatoes
1 (2.25 oz) can of black olives – chopped
2 cups of chopped broccoli
Salt and pepper to taste
