dinner

Cooking On The Norfolk Broads

Or

How To make Dinner without Blowing The Bloody Boat Up.

A complete guide on cooking on a small boat

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Dinner

After a day drifting around the waterways it's amazing how hungry everyone becomes. It's almost a case of people will eat whatever you put in front of them.

The recipes listed here are varied but have a number of things in common - they're simple to make, taste good and don't cost a lot. I love to eat at a good restaurant, but feeding a family of four at restaurant prices can make a big hole in your wallet.

One of the problems in making a good evening meal is the time it takes to prepare (have you ever noticed that the time it takes to prepare a meal is inversely proportional to the time it takes to be eaten?).

It's often tempting to cook while under way, and I strongly recommend against this. There are times when the rivers are as busy as the M25 during rush hour, and the odd collision between your boat and another one (or the bank, a shoal, bridge etc.) is almost inevitable.

I do feel that dinner is one of those meals where the cook should get to really enjoy what they have made. But in reality you will spend most your your time getting up to find condiments, fend off other boats, put out the fire in the galley etc.

One of the ways to make your life easier is to have a starter course - or appetizers if you prefer.

Simple appetizers such as Egg Mayonnaise or Avacado Salad are easy to make, or pate with melba toast.

Also you probably don't want to spend a fortune on food. You've just dumped 800 quid on the cost of the boat for a week, but you don't want to spend that on food. So a little recipe like "Richards WIENER SCHNITZAL" will save you some money. Now what's so special about my recipe ?, rather than using a scallopini cut of baby, milk fed, cow (which is what veal should be) I use thin sliced pork.

All you are really tasting is the breading. In fact it's one of those "dirty little restaurant secrets", that when you order Weiner Schnitzal you're really probably getting pork.

Lets face it when you order Scampi and Chips in the pub do you really think you're getting a Dublin Bay prawn, as it should be, or a piece of monkfish or Pollack that's been marinated in prawn juice before being breaded.

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