2004

  Recipe Book

Whilst on a narrowboat, there is very little space for storing food (or anything else for that matter!), provisions can sometimes be hard to find, and the operation of the boat often has to take precedence over cooking a meal. With these in mind, it is preferable to be able to create quick and easy meals from easily obtained ingredients.

The recipes below give quick, cheap and easy courses that even beginners in the 'galley' can tackle. The quantities are for one person.


Recipe Index

Chicken jardinière
Chicken pieces in a vegetable sauce, served on a bed of rice.
Croissant Ardennes
French croissant stuffed with Ardennes paté
Kingclip au beurre
kingclip in a butter sauce, served with tricolore pasta and peppers
Stir-fried pork
- - with noodles
Chorizo pasta
Pasta, with a chorizo sausage in a cream sauce
Chicken casserole
Chicken pieces in red-wine and mushroom sauce, served with rice
Chicken rogan josh
Quick Indian meal - with rice

Chicken jardinière

Ingredients
1 fresh chicken breast, cut into equal-sized pieces
1/4 small onion, chopped
6 mushrooms, quartered
1/3 each of two colours of pepper, diced
Any other veg available can be added
1/3 packet powdered vegetable soup, reconstituted with 5 fl.oz cold water (white wine can be used for part of this)
1 dash Worcestershire sauce
salt and pepper to taste, and other seasonings as desired (soy sauce, chilli sauce etc)
2 tbls rice (or pasta)
Method
This dish can be cooked on the hob, or in preheated oven (gas 5 / 375F / 180C)
Heat small amount of olive oil in a pan, then add all vegetables, and sauté for 5 mins
Add chicken and cook for further 5 mins
Add reconstituted soup to hot pan and bring to boil
If cooking in oven, place in ovenproof dish (if pan is not ovenproof) and place in oven for 25 mins
If cooking on hob, reduce to a simmer and cook for 15 mins
When almost ready, cook rice
Serve on hot plate making nest with rice, and placing chicken and sauce in middle

return to index -- previous page


Croissant Ardennes

Ingredients
1 croissant per person
Ardennes Paté
Method
Split croissants and stuff with paté
Wrap in foil (to prevent drying)
Bake at Gas 5 / 375F / 180C for 15 mins until hot throughout
Serve with a few leaves and salad vegetables

return to index -- previous page


Kingclip au beurre

Ingredients
1 piece Kingclip (substitute cod, thick haddock, monktail, halibut if desired)
1 oz butter
2 handfulls tricolore pasta
thin slivers of different coloured peppers, to total 1/2 pepper
salt and pepper to taste
Method
Bring large pan of water to boil with pinch of salt a dn splash of olive oil
Add pasta, and return to rolling boil for 8-9 mins until pasta cooked to taste
While pasta is cooking, melt butter in frying pan and add the washed fish
Season and cook fish until pasta is ready
Drain pasta, return to pan and toss slivered pepper into pasta
Serve pasta on hot plate, topped with fish. Pour melted butter from pan over fish.

return to index -- previous page


Stir-fried pork

Ingredients
1 slice of pork loin, finely sliced into strips
1/4 onion, chopped
1/3 each three colours pepper, cut into slivers
6 mushrooms, sliced
1 clove garlic, finely chopped
soy sauce
olive oil
1 lemon, jested and squeezed
noodles
Method
Put pan of water to boil (for noodles)
Heat wok or heavy frying pan
Put small amount of oil in bottom, then add onion and garlic
Toss in oil, then add pork and cook for 2-3 mins
To pan of boiling water, add lemon zest and juice, and noodles
Cook till ready - (3-4 mins)
Add remaining vegetables to wok, with soy sauce to taste
When noodles are ready, drain and serve on hot plate, topped with contents of wok

return to index -- previous page


Chorizo pasta

Ingredients
1.5" (4cm) chorizo sausage, diced
1/4 small onion, chopped
1/4 each yellow and green peppers (not red), chopped
6 small mushrooms, chopped
1/2 small tub crème fraiche
splash white wine
2 handfuls pasta
Method
Cook pasta in boiling water while making sauce
Fry vegetables in a little olive oil, then add chorizo allowing juices to run producing red oil
Just before pasta is ready, add splash of wine to chorizo pan to deglaze, then add crème fraiche and bring to boil
Drain pasta then toss in the sauce
Serve immediately on warmed plates

return to index -- previous page


Chicken casserole

Ingredients
1 chicken breast, cut into cubes
1/4 onion, chopped
12 mushrooms, sliced
1/2 tin condensed cream of mushroom soup
2 tbls red wine
salt and pepper to taste
2 tbls rice (or pasta)
Method
Throw all ingredients (except rice/pasta) in ovenproof dish and mix thoroughly
Cook for 45 mins at gas 4 / 350F / 160C
If, towards end of cooking, sauce appears too thin, add 1 tsp cornflour dissolved in a little cold water. Stir through and return to oven
12 mins (approx) before end of cooking, cook rice / pasta
Serve on hot plate with chicken in nest of rice / pasta

return to index -- previous page


Chicken rogan josh

Ingredients
1 chicken breast, diced (can also use pork or lamb)
selection of vegetables as available and to taste - total to equal 1 large pepper
2 tbls rice
jar / packet of Rogan Josh sauce mix (1 jar does approx 3 people, or 3 meals for 1)
Method
This can be cooked on the hob or in preheated oven - gas 4 / 350F / 160C
Sling all except rice in pan / ovenproof dish
If cooking in oven, cook for 45 mins
If cooking on the hob, cook for 20 mins
Serve on bed of cooked rice

return to index -- previous page


Valid CSS! Valid HTML4.01 Strict