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recipes

This continues the very ancient recipe page carefully researched by our race team over the years.
My Alice has a full oven and a pretty decent galley, even though we race her.

Sadly after a decade of research we only have two three four (!) recipes, but they are excellent ones, and surely enough for a few Michelin stars? If you are short of time, or in training, stick with (a)


(a) hot buttered rum

ingredient: darkest brown sugar, salted butter, cleanish water, dark rum, single cream, nutmeg

  1. melt about a cup of sugar in water, bring to the boil...
  2. simmer for about 5 minutes, stir in butter (about half a pat - say 125 gm)
  3. as soon as butter is melted remove it from the heat.
  4. put rum in glasses (you could warm rum a little if you have the patience), top with the mixture, swirl in plenty of single cream, add a pinch of nutmeg on top.
  5. smell, sigh, drink, repeat you can choose the water to rum ratios - very strong is very good, we haven't tested weak yet.

(b) cheese on toast

ingredient: cheese, bread, some butter, worcestershire sauce

  1. mix cheese, butter and worcestereshire sauce
  2. place mix on bread
  3. toast bread
  4. eat
  5. repeat (1) - (4) until full or no cheese

(c) baked potatoes

ingredient: potatoes (2 more than total crew number), beans, cheese, tuna, bacon, anything frankly, but probably not crisps. some butter, quite a lot of time

  1. at last mark of race place potatoes in oven, at highish heat
  2. allow to roll around during remainder of race (good for v. crispy skins)
  3. finish race
  4. return to berth
  5. put boat away - the smell of the potatoes is an incentive
  6. remove potatoes, add butter and stuff (everyone will want different)
  7. eat, welcome visitors (what is it about baked potatoes?) - hence the two extra

(d) rum and cake

ingredient: cake - any cake (we've tried Swiss Roll and Angel cake even - probably others are better but these are good enough!) - in a perfect world, use Tortuga Rum Cake, and for rum obviously use Mount Gay

  1. cut cake
  2. tip rum on cake
  3. eat

for an interesting variation, try:

  1. pour rum
  2. put cake in rum
  3. eat

you can add cream too, but having tried it we would advise against tipping hot buttered rum over the cake


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Wednesday, May 20, 2015 5:36 PM

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