CRUISING RECIPES

This is the place to share those amazing recipes that those culinary geniuses

amongst us produce when we go cruising.

If you have one to share please send it to Website Editor. If you have a photo I will add that too.

American Chocolate Oat Slice

Submitted by Frankie Little (RCC Sandpiper)

As served at Cally's pop up tea stop on the Winter Walk 2018

Ingredients

• 100g butter, softened
• 175g light muscovado brown sugar
• 1 egg beaten
• 150g SR flour
• 1level teaspoon baking powder
• 150g rolled oats 

( I make 1.5 x the oats mixture as I find the quantity given below is not quite enough. I just blob the top mixture on and not bother too much about spreading it out) 

FILLING

• 175g plain chocolate 
• 196g can condensed milk 
• 15g butter
• 50g chopped walnuts 

Method

1. Heat oven 350F, 180C, gas 4.
   Swiss roll tin : 7x11 inch/ 17.5 x 27.5cm buttered and lined. 
2. Cream butter and sugar in large mixing bowel. Beat in the egg, then work in the flour, baking powder and oats. Put to one side while making filling. 
3. Filling: chocolate, condensed milk, butter and chopped walnuts in a bowl and gently heat over a pan of simmering water. When all melted remove from heat and thoroughly mix. 
4. Press half the oat mixture evenly into the prepared tin then top with chocolate mixture followed by remaining oat mixture. Use fork to spread evenly. Don’t worry if some of chocolate mixture seeps through. 
5. Bake for about 30 mins until pale golden brown. 
6. Leave to cool before cutting into approx 20 fingers. 

Gin and Tonic

As served in Cally's Pop Up Gin Bar, Southern Rivers Cruise 2016

Blackwoods (Shetland) served with Fever-Tree Indian Tonic Water, Mint and Lime

Blackfriars served with Fever-Tree Indian Tonic Water and Lemon

Bloom served with Fentimans Tonic Water and Strawberry

Gin Mare (Spain) served with Fever-Tree Mediterranean Tonic Water and Rosemary

209 (San Francisco) served with Fever-Tree Indian Tonic Water and Pink Grapefruit

Haymans Old Tom served with Fever-Tree Indian Tonic Water and Lime Wedge

Tanqueray No 10 served with Fever-Tree Mediterranean Tonic Water and Pink Grapefruit

Submitted by Cally Smith: Sun Glory

Roger’s Nuts

Here is the promised recipe for the nuts. I am still playing around with it

(chaps do that!) so feel free to adapt and improve.

Ingredients

• 250g nuts
• 1 tbs egg white
• 2 tsp dark brown sugar
• 2 tsp salt,
• ¼ tsp of cayenne
• ¼ tsp smoked paprika
• 1 tbs of finely chopped rosemary.

Instructions

1. Turn oven on to 150℃.
2. Spread 250g of nuts in a single layer on an oven tray and roast until lightly golden (about 10 - 15mins) shaking when you think about it. I use a mix of cashew, peanut & blanched almonds but use whatever you like.
3. Meanwhile, in a bowl, mix the egg white, brown sugar, salt, cayenne, smoked paprika and rosemary.
4. Tip your golden nuts into this mix and stir until well covered.
5. Return to oven and roast for approx 20 mins (but keep a beady eye on them as they can burn quite quickly)
6. Allow to cool and store in an airtight container

Submitted by Roger Everett: Ranger lll

Does anyone have a photograph of Roger's Nuts?

Not to worry Roger has photographed his own nuts

FRUIT TEA LOAF

This keeps well on a boat as it has no fat and if the amount of sugar

is reduced could be a healthy option! 

Ingredients:

• 175 gm mixed fruit/cherries/dates/crystallised ginger/nuts – whatever takes your fancy!
• 100 gm soft brown sugar (or less to taste)
• 135 gm self raising flour
• 1 small cup of fresh tea, without milk (a drop of whisky or brandy can also be added if desired – not tried gin!) and/or -
• Vanilla /almond/orange/lemon essence if liked
• Pinch of salt
• Cinnamon if liked
• 1 egg – well beaten
• 1 x 6ins loaf tin

Instructions:

1. Make the tea and pour over the fruit and sugar and leave for minimum a couple of hours, or overnight. 
2. Grease and line a 6ins loaf tin or if using non-stick, just grease or don’t use ‘grease’ if you don’t like it – I don’t!
3. Warm the oven,  gas mark 2/150C.  
4. Mix the flour and the well beaten egg with the fruit and cook for approximately 1 hr 12 mins
5. Test with a knife and if knife comes out clean, it is cooked.  

Submitted by Sue Hines: Lady Louise