Pure Latitude

Great Boat Food

With a few carefully selected good quality ingredients and a little bit of effort, you can ‘throw together’ beautiful things in your galley.

We’ve teamed up with Lisa Reilly of RealFood, to offer inspiration and guidance for livening up your cooking onboard. Check out Lisa’s recipe of the month below and you’ll  soon be impressing fellow crew members with some seriously delicious food.

Smokey Chorizo, Chicken and Chickpea Soul Bowl

You will need:

• 1 260g   Chorizo ring cut in half, skin and slice into bite sized pieces about 5mm wide.   Save the other half to have with your cold beers later.

• 1 tbsp of Olive Oil
• 1 large Spanish Onion chopped
• 2 Cloves of garlic thinly sliced
• 2 Tsp of Smoked Paprika (Buy La Chinata if you can)
• 2 Ready to eat roast Chicken breast fillets, skin removed and sliced
• 1 Fresh red chilli sliced or ½ Tsp of dried chilli flakes
• 800 ml Chicken Stock
• 1 400g Tin Chickpeas, drained
• 1 400g Tin chopped tomatoes
• 2 tbsp tomato puree
• 1 120g (Approx.) bag of baby spinach leaves
• Bread to serve*

*Tip – If you don’t plan to buy fresh bread, consider good quality part baked. I like Paul Hollywood Ready to Bake Crusty Rolls.

Method

One: Heat Oil in a large saucepan on a medium heat. Add the onion, garlic and chilli and when softened toss the chorizo into the pan.  As the chorizo begins to change colour and release its oil add the smoked paprika.

Two: Stir together for two minutes before adding the stock, tomatoes, puree and chickpeas. Bring to the boil and then simmer on a low heat for 20 minutes.

Three: Add the sliced chicken breast and cook for a further 5 minutes ensuring the chicken has been properly heated through. Finally, toss the spinach into the stew and allow the leaves to wilt before serving with some crusty bread.

Serves 4.

Having spent years cooking the food I love in the superyacht industry, I wanted to help more boaters create top quality, fresh cuisine. You can choose between cooking the receipes I have created or ordering from my handmade menu range.

My concept is to move away from the sandwich and crisps lunch. I’m talking about homemade, handmade, locally sourced, seasonal food.

Lisa Reilly, RealFood