Popular Tags:

Under Pressure

March 12, 2016 at 9:25 am

After a bit of trial and error, and psyching myself up to be brave, I did finally get to grips with the pressure cooker last season.

I’d bought it for £8 at Beaulieu Boat Jumble the year before and been a bit scared of it.  It is quite like cooking a bomb, and the first few times I used it I went and sat outside in the cockpit while it cooked, rather than sit in the confines of the cabin with it’s 5 foot/sitting only headroom watching it hiss angrily like a thing possessed.

If you spend any time aboard I definitely recommend getting one as they just save on so much cooking fuel, and time. There is a great article here about how they work and it also has a handy reference table so you have a better chance of not turning your food to mush so I won’t go into that. But I would just add that if you’re making something with spices, use half as much as the recipe says as all the flavours stay in the pot rather than escape as steam as they do in normal cooking and they can be really strong tasting. The first thing I ever made was a lamb and apricot tagine from a Jamie Oliver recipe and it was lovely and tender, but very nearly disgusting.

I also upgraded to a properly gimballed Origo spirit stove last year so was actually able to cook at sea for the first time too.  Here’s the recipe for my favourite stew in the pressure cooker.  I make no excuses, it’s not a very sophisticated supper, but it is incredibly tasty. So tasty in fact I make this ashore too…

Pressure cooking at sea

Alot tastier than it looks here tbh…

Force 4 Mince 
(You can probably make this up to about Force 4 upwind on my boat, after which chopping the veg might become a bit of a risk …Unless you’re in the Solent when you could probably rustle this up in a storm.)

Serves 2 big hungry sailors (or dinner, breakfast and lunch for 1)

1 big or 2 medium onions cut into half inch squares
Half a cabbage finely shredded
Half a bag of washed new potatoes cut in half (optional)
1 pack of fresh beef mince. Go on, treat yourself to the nice steak mince.
1 Rich Beef Knorr Stock Pot stock cube.  Needs to be the Rich Beef one, it makes a massive difference. Haven’t tried Oxo.
1 cup/half a mug of water
Black Pepper to taste.
Oil of your choice

NB It’s quite important to cut the veg so they cook uniformly. I cut the onions quite big so they don’t dissolve.

Boil the kettle and make yourself a cup of tea to drink while you’re cooking. Keep back a cup of hot water though, for the stew.
While the kettle’s boiling chop the onion and cut the potatoes in half (if using).
Throw the onions in the pan with a drizzle of oil and put over a medium heat until it starts to sizzle.
Stab it a bit to start to break up the onions.
Throw in the mince, breaking into chunks as you add it to the pan.
Keep it all moving so it doesn’t stick to the pan and to continue to break up the onions some more. I don’t bother to brown the mince properly, you just want to get the pan warm and start the cooking…
Add the hot water, and the stock cube. Make sure the stock cube is submerged.
If you’re having potatoes, you need to cook them a bit before adding the cabbage so add them to the pan and stir so they get to say hello to the gravy. Put the lid on and tighten it up. Bring to temperature and cook for 4 minutes to parboil them before letting the steam out and opening the pan up again.
Then add the chopped cabbage, close the pan up again, bring to temperature and cook for 3 minutes.
Let the pan sit and cool down naturally for 10-15 minutes, if you can be that patient.
Open up the bomb and add the pepper, to taste, at the end.

Serve in dog bowls with crusty bread, or eat straight from the pan.
Braahn sauce optional.
Nom, nom.

Jester Baltimore Challenge – Part 3 The Isles of Scilly and Across the Celtic Sea

February 16, 2016 at 6:20 pm

Jester Baltimore Challenge – Part 2 The Lizard to The Isles of Scilly

January 25, 2016 at 9:33 pm

By popular demand, here’s Part 2!

(Please be patient for part 3 ;o)

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close