Cooking aboard or outdoors

Hows about chilli and lime braised chicken on rice.

 

Or maybe a chicken, cherry tomato and broccoli leaf sauce on penne.

 

Pork balls in broth anyone?

 

Cooking Apparatus on Boats

I looked thru this subject thread very quickly and didn't really discover that many conversations about kitchen apparatus....lot of good recipes though :!:

And it had gotten rather lengthy.

I wanted to add a little discussion about looking at alternative cooking apparatus for our vessels, so i started a new subject thread HERE

http://www.boatdesign.net/forums/boat-design/cooking-apparatus-boats-44251.html

 

I already posted on your new thread. I think it could be a real winner. Stan Lots of stuff on the web to review only $99.00
US. Just goggle Nuwave

 

While I'm still learning how to regulate temperature in the camp oven. My first effort worked out pretty well. Chicken and leek in wine, cream and tarragon.

 

Looks better than anything I've turned out in a Dutch oven.

At first I was wondering whether it's because you're a better cook, or a better photographer. I eventually decided the answer is pretty clear: you're both.

Keep 'em coming.....

 

Hey there Troy,

I very much doubt I'm a better cook, but I can claim to have a little talent for plate presentation.

May I ask, do you regulate temperature when you use the camp oven or do you cook robust foods that can withstand a little torturing?

Admittedly trying to stew chicken and leek in a wine and cream sauce might not have been so smart, but it did work out very well thought.

I regret not taking a pic of the second attempt. It should have been Coq au vin. You can imagine the cremated mess I managed to create... An epic fail, as kids these days might say.

 

hope they taste better than they look

 

this 1 i like

 

Versatile lazy cabbage rolls:

Quick and easy:
-pound bacon
-2 pounds ground beef,or one each of pork and beef. Or just one if cutting back on meat.
-4 to 6 cups of cooked rice
-1 litre/kilo sauerkraut
-half onion,or some onion soup mix
-beef bullion cube,or two, in a cup or so of water if you want
-diced tomatoes

Cook bacon,drain grease,cut into small pieces.
Cook ground meat.Throw in onions when almost done.Drain.
Stir in kraut and onion soup if using.
Throw in rice,bullion if using mix well.
Cover in diced tomatos if you like.
Should be nice and moist,add some water.If too much just simmer uncovered.
Cover,simmer on low heat 15 minutes if hungry or 30 mins if not.

Or:
Cook meats,add coresponding water and uncooked rice,and other items into a slow cooker on high for about 2 hours,stirring occasionally.

Or put in a big casserole dish in the oven at 325 for about 45 minutes.

If you want it meatier,or more kraut or whatever just throw it in-it never fails...garnish with ketchup.
Tastes better the next day, in the frying pan.

Adding a touch..don't overdo it..of curry adds a spin.

Always a hit.

 

Actually this dish above most others I get asked to cook most often (along with Shanghai style dumplings), in spite of it looking rather so-so.

The spiced pork and very aromatic broth really define this dish. Must be the ginger, garlic, chilli combo... also in common with the dumplings.

 

your making me hungry.

 

Oh that so brings back memories of my grandmothers töltött káposzta.

Here is a recipe that is near enough to authentic, remembering that this dish is quite region specific across most of Europe... Perfect for a camp oven. Lets hope I don't **** this up.

http://www.hungaryzin.com/2007/10/nras-hungarian-recipes.html

 

Yes those are good.

But take some effort and fooling around-my way one can make a large amount very quickly-and it tastes virtually the same.