Top tips & easy recipes to cook onboard

The gentle rhythm of the waves, the sun dipping below the horizon, and the aroma of a delicious meal from the galley – there’s something truly magical about cooking on the open sea.

In this blog post, we’re taking a look at provisioning, cooking, and savouring delectable dishes when you’re onboard.

1. Mastering the Art of Provisions

Before you cast off, a well-stocked pantry is your culinary compass. Plan your meals and pack non-perishables like pasta, rice, canned goods, and spices that add zest to your creations.

Don’t forget fresh produce that thrives in a cool, dry environment. A clever sailor knows how to curate provisions that ensure culinary creativity even when miles away from the nearest port.

2. Cooking in Close Quarters

Cooking aboard a sailboat requires ingenuity. The galley – your onboard kitchen – may be compact, but it’s brimming with potential.

Whip up one-pot wonders, stir-fries, or inventive sandwiches using limited space and resources. Embrace the challenge; it’s where culinary innovation sets sail.

3. Sea-to-Table Delights

Fishing isn’t just a pastime; it’s a means to elevate your seafaring dining experience. Freshly caught fish and seafood can be transformed into mouth watering ceviche, grilled delights, or hearty stews.

4. Galley Gadgets: Compact Tools, Big Flavours

Equip your galley with smart gadgets that make cooking at sea a breeze. Compact stoves, foldable bbqs, and portable ovens expand your culinary repertoire.

Harness the power of marinades, rubs, and seasoning blends to add depth and complexity to your dishes – a little creativity goes a long way.

5. Sip and Savour

No culinary journey is complete without the perfect beverage pairing. Elevate your dining experience with thoughtfully chosen wines, craft beers, or even mocktails that complement your dishes.

Easy recipe ideas to cook onboard…

One-Pot Pasta Primavera:

• Ingredients: Pasta of your choice, mixed vegetables (bell peppers, cherry tomatoes, zucchini, etc.), garlic, olive oil, vegetable broth, salt, pepper, grated Parmesan cheese.
• Instructions: In a pot, sauté minced garlic in olive oil. Add the mixed vegetables and sauté until slightly tender. Pour in vegetable broth and bring to a simmer. Add the pasta and cook until al dente. Season with salt and pepper. Serve with a sprinkle of grated Parmesan cheese.

Grilled Fish Tacos:

• Ingredients: Fresh fish fillets (such as cod, snapper, or mahi-mahi), taco seasoning, tortillas, coleslaw mix (cabbage and carrots), lime, mayonnaise, hot sauce, chopped coriander.
• Instructions: Rub fish fillets with taco seasoning and grill them on a portable grill or stovetop. While grilling, combine coleslaw mix with a dressing made from lime juice, mayonnaise, and a touch of hot sauce. Once the fish is cooked, flake it and assemble tacos with tortillas, fish, coleslaw, and chopped coriander.

Quick Quinoa Salad:

• Ingredients: Quinoa, canned beans (such as black beans or chickpeas), diced cucumber, diced red onion, chopped fresh herbs (parsley, mint, or basil), lemon juice, olive oil, salt, pepper.
• Instructions: Cook quinoa according to package instructions. In a bowl, combine cooked quinoa, drained and rinsed beans, diced cucumber, diced red onion, and chopped herbs. Drizzle with lemon juice and olive oil, and season with salt and pepper. Toss everything together and serve as a refreshing salad.

Whether you’re crafting gourmet meals from your provisions, experimenting with freshly caught treasures from the sea, or harnessing the power of compact galley gadgets, the joy of culinary exploration is another wonderful aspect of sailing to explore.