COOKING :BACK CABIN When your boat comes in
You can have a fishy on a little dishy – and it’s easy if you buy vacuum-packed smoked mackerel
his missus were on another channel making their way around – via some navigational issues – the British isles In their Dutch Barge replica, The PrincessMatilda.
Tim and Pru are our favourites even though at times I wonder why Pru continues to put up with that grumpy old Captain of hers. If my Captain treated me in such an uncaring way, he would quickly find himself cruising single-handed.
We have every empathy with Pru. Too many times to count I have gone up to a lock to make it ready, shut the gates and started to fill the lock when suddenly, I wake up and realise that it was in our favour and all I had to do was leave the gates open. Like Pru, I have also tried to leave a mooring while still tied up to the bank and wondered why the boat wasn’t obeying me.
It can all be very frustrating and the worst things always happen when there are crowds of people watching, and the one thing that I’m trying to do is a professional job. The Captain usually does all the lock wheeling and I must say, he’s much more considerate than Tim and very professional to the steerer. As a team, I reckon we take a lot of beating. Start off by putting the pasta on to cook in boiling salted water according to the instructions on the packet.
Pour some olive oil into a large frying pan and when it’s hot, add the onion, courgette, red pepper and mackerel – all of which have been pre-chopped into bite-sized pieces. Season with salt and paper and add some fresh herbs if you have them, either rosemary or basil.
Fry the onion and courgette until they are golden brown and then turn the pan to the lowest heat possible to just keep it warm. Put a lid on the pan.
Quickly crack two eggs into a bowl, add the Greek yoghurt and the pre-grated Parmesan cheese and stir. Tip the egg mix into the frying pan and give it a good stir around to incorporate the cooking juices. Leave
Being organised and knowing what you are up to extends to the galley, too, not just cruising and I like to put as much effort into our meals as the Captain does on planning our cruises. This month’s recipe is really different to the norm. It’s one for store cupboard ingredients, easy on the budget and easy on washing up, too, as it only uses two pans.
I don’t use fresh mackerel, I use the ready to eat smoked fish, in sealed air Cryovac packaging which gives raw and cooked meat a significantly longer shelf life – handy on a boat when you might not be near a shop for several days. You should find it in supermarket chiller cabinets.
‘Being organised extends to the galley and I like to put as much effort into our meals as the Captain does on planning our cruises’
it to stand with the lid on for a few minutes so the residual heat in the pan cooks the egg.
Drizzle some olive oil over your cooked pasta, add the pasta to the pan, stir in and serve on to hot plates with some crusty bread and garnish each plate with a few slices of lemon.