Easy Sailing Recipes Suggestions

Cooking on a yacht is somewhat different than cooking in your own home kitchen. There is less space and the there is constant rocking, especially if you are on a sailing boat. Our sailing cooking tips point that meals cooked on a yacht should be made quick and easy to save up time and space.

Our sailing cooking tips point that meals cooked on a yacht should be made quick and easy to save up time and space. It is best to make pasta, salads and simple meat dishes. Here are some easy recipes for sailing.

Pancakes (serves 2)

  • 5 dessert spoons plain flour sifted
  • 1 medium egg
  • 250ml milk
  • Knob of butter
  • Pinch of salt

Beat egg. Make a well in flour and add the beaten egg. Add milk slowly beating all the time. Make sure batter is smooth. Heat frying pan and add a little butter, just enough to give a coating. Add some batter and tip to cover the bottom of the pan. When the pancake is set, check it is starting to brown on underside. Flip over and cook until just starting to go brown. Serve with sugar and lemon or jam for a sweet pancake.

Simmered Tomato and Basil Chicken (serves 4)

  • 1 Tbsp. olive oil
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 4 chicken breast fillets
  • 400 g tomato puree
  • 50 ml white wine
  • 1 tsp. sugar
  • 0.50 cup basil leaves, roughly chopped
  • 0.50 cup black olives
  • shaved parmesan cheese to serve

Heat the oil in a frying pan over high heat. Add the onion and garlic and cook for 2 minutes or until soft. Add the chicken and cook for 2 minutes on each side or until well browned. Add the tomato puree, wine and sugar, and simmer over medium heat for 8 minutes or until the chicken is cooked through. Stir through the basil and olives. To serve, place the chicken on plates and top with the pan sauce. Serve with steamed greens and the shaved parmesan.

Asparagus Frittata (serves 3)

  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 4 large eggs, lightly beaten
  • 1 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Tuscan Scrambled Eggs (serves 4)

  • 3 Tbsp extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 600g plum tomatoes, peeled and chopped or 1 can of diced tomatoes
  • 6 eggs
  • Salt and freshly ground pepper

Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes. Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.

Black Bean Salad (serves 6 to 8)

  • 1 can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
  • 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
  • 1/2 cup chopped green onions or shallots
  • 2 fresh jalapeno peppers, seeded and minced, or 1 whole pickled jalapeno pepper, minced (not seeded)
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup fresh chopped cilantro
  • 1/4 cup fresh chopped basil
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1/2 to 1 teaspoon of sugar (to taste)
  • Salt and pepper to taste

Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. The sugar will help balance the acidity from the tomatoes and lime juice. Chill before serving.

Tuna Macaroni Salad (serves 4)

  • 1 cup uncooked elbow macaroni
  • 1 teaspoon salt
  • 1 quart water
  • 1/2 cup chopped green onion
  • 1 cup chopped red, orange, and or yellow bell peppers, seeded and de-stemmed
  • 1/4 cup chopped fresh parsley, packed
  • 2 cans of tuna, packed in olive oil (do not drain), or if you get tuna packed in water, drain the water out and add 2-3 Tbsp olive oil.
  • 2 stalks of celery, chopped
  • Juice of 1/2 lemon, freshly squeezed
  • 1/4-1/3 a head of lettuce (preferably iceberg lettuce), sliced first and roughly chopped into 2 inch long strips
  • 1/2 cup mayonnaise
  • 1/2 teaspoon paprika
  • Fresh ground pepper

In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Simmer either covered or uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente. When ready, remove from heat, drain and rinse with cold water.
While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery and lemon. Add the cooked and drained macaroni. Fold in the iceberg lettuce and mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste.

Penne Pasta with Meat Sauce (serves 4)

  • 1/2 pound penne pasta (use rice pasta for gluten-free version)
  • Salt
  • 2 Tbsp olive oil
  • 2 cups chopped onion (about 1 large onion)
  • 2 cloves garlic, chopped
  • 1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory)
  • Dash red pepper flakes
  • 1/2 teaspoon fresh thyme (or a pinch of dried)
  • Salt and freshly ground black pepper
  • 500g ground beef
  • 3 fresh basil leaves, chopped (or a 1/2 teaspoon of dried)
  • 2 1/2 cups canned chunky tomato sauce
  • 1 teaspoon sugar
  • 1 Tbsp chopped fresh parsley

Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain.
Once you've started to heat the water, start working on the sauce. Heat olive oil in a very large skillet on medium heat. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside.
Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. You want the meat to get well browned. If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce the heat to medium high. On our coil electric stove, it takes the high heat setting for the meat to brown sufficiently, but your stove may be different. Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan from the heat. The residual heat in the pan will finish cooking the meat.
Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions. Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces. Add basil. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.
Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta. Sprinkle with chopped parsley. Serve immediately.