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 recipes below and you’ll soon be impressing fellow crew members with some seriously delicious food.
Recipe of the month
July: Grilled Mackerel with Cumin and Harissa
Enjoy some seriously summery flavours with this aromatic mackerel dish – the cumin crust packs in some bold flavours. Serve it up with a green salad and cous-cous for a quick and tasty meal.
August is the one of the best months to fish for Mackerel, but if you don’t fancy catching your own then visit a local fishmonger for the freshest fish available.
Whether you have had a full morning of fun on the water or a serious session on deck, satisfy hungry crew and friends with this succulent steak sandwich.
It’s worth taking the time to make the caramelised onions as including these will really take your lunch to the next level…
Frittata makes for great boat food – because you can put pretty much anything in this dish. From goats’ cheese and sweet red peppers to bacon and mushrooms, it’s really versatile and can be eaten hot or cold.
To produce a successful frittata, it’s important to have a non-stick frying pan. If you have one at home, it’s worth bringing along.
Through March and April, we can still expect a range of weather conditions in the UK and this warming dish never fails to delight – ideal for Spring days on the water.
Easy to prepare at anchor or on a mooring bouy, it’s filling- without being too heavy.
• 4 Mackerel cleaned (Choose fish according to the size of the grill in your galley if using)
• 1 teaspoon of Belazu rose harissa (If you can’t find this particular brand then any supermarket harissa will also work)
• 4 garlic cloves crushed
• 4 tbsp of ground cumin
• 2 tbsp chopped fresh coriander
• Salt
• Lemon wedges
Method
One. Make 2 diagonal cuts across each side of the fish.
Two. Mix all the ingredients together in a bowl (except lemon wedges) and smear all over the mackerel. Set aside for about an hour, turning occasionally.
Three. When you are ready to eat either get that BBQ sizzling or if you are using the grill in your galley, make sure you have it as hot as it can possibly be. Grill the fish for 5-7 minutes on each side. Serve with lemon wedges on the side.
Serves Four.
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
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