If you like sailing but you think that cooking on board might be difficult or boring, keep reading this article to discover how quick and easy it is to prepare food on your charter boat. At Boatjump we will show you these 5 simple recipes that you can easily cook on board. With our shopping list and those simple recipes you don’t need to be a great chef, have gourmet ingredients or countless kitchen tools. With good planning and a little shopping in the local market, you can create delicious and nutritious dishes to enjoy while sailing.

What is the most important while planning food on board?

It has to be easy to prepare, refreshing, nutritious and liquid based as we need to hydrate ourselves constantly while sailing as the salt water, wind and sun tends to be draining. Vegetable and fruit based dishes will be the best solution for hot summer days. For meat and fish lovers we have also prepared some protein options which give you the strength you need while sailing and doing other water sports. Remember to always search for good quality ingredients and take advantage of the local markets to improvise with local ingredients.

 

Soft watermelon gazpacho

We are proposing a traditional spanish summer dish with a twist. Refreshing and very easy to prepare. Adding the watermelon to the traditional version with tomato makes it sweeter, easier to digest and even more summerlike.The ingredients are very common you can buy them before boarding or in any local market where you stop during your journey.

Our watermelon gazpacho is lighter than the regular Andalusian gazpacho and just as simple to prepare. Its fresh ingredients will provide you with the necessary vitamins and it is an ideal drink/meal for the summer season. It is perfect as a first course to enjoy onboard.

These are the ingredients you need for a liter of the gazpacho:

500 gr of ripe tomatoes.

500 gr of watermelon (weight with the skin already removed).

1/4 of spring onion.

A small garlic clove.

An Italian green pepper.

1/2 dessert teaspoon of salt.

Apple or white wine vinegar to taste.

Between 2 and 4 tablespoons of extra virgin olive oil, to taste.

 

How to prepare board the soft watermelon gazpacho:

The preparation is very simple. Wash all the ingredients and chop them taking into account removing the seeds of the watermelon and green pepper and removing the central white part of the tomatoes if it is hard. Put all the ingredients in the blender jug and spin it until the texture is perfect for you. Add the vinegar, oil and salt, starting with the minimum amounts indicated. Mix it for a few seconds more and let it sit in the fridge for a few hours to achieve optimal freshness and flavor.

 

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Quinoa, cucumber and salmon tartare

Another simple and quick dish to prepare on board. You must try this exquisite and very colorful tartare, it is a combination of textures and flavors that, if you have not tried it, will surprise you. Ideal as a first course or for a light dinner on the boat. It is a very nutritious and healthy option for your summer diet. At Boatjump we like to recommend light, tasty and nutritious recipes which help you to avoid feeling slow and heavy while you enjoy sailing and other water sports..

The ingredients you need to prepare the quinoa, cucumber and salmon tartare are:

200 g quinoa

400 ml of water to cook the quinoa

1 teaspoon of salt to cook the quinoa

4 tablespoons mild olive oil

1 teaspoon garlic powder

pepper to taste

100 g avocado

juice of 1/2 lemon

1/2 tablespoon soy sauce

1/2 small teaspoon of liquid caramel

200 g raw salmon without bones or skin

1 cucumber

Roa and chives for garnish

 

How to prepare on board the quinoa, cucumber and salmon tartare:

Wash the quinoa well and cook for 15 minutes. When it starts to boil, add sea salt. Once it is cooked, drain it well and pour into a bowl and season it with the garlic powder, oil, pepper and salt to taste. While the quinoa is cooking, you can prepare the rest of the ingredients by cutting them into small pieces. Put them in a bowl and season them with the lemon juice, pepper, soy sauce and liquid caramel. Stir well and put aside.

In a food processor add the avocado, a pinch of salt and lemon juice. Blend for 10-15 seconds. With the help of a plating ring we put the quinoa on the base (this ring can be taken from home, it is simply used to plate and that the dish is very well presented). On quinoa, place a layer of avocado mousse, add salmon with cucumber on the top, and decorate with some roa and chives. You can accompany the tartar with some bread toasts and good white wine.

 

Beetroot hummus

Hummus, in any of its variables, is an excellent dish to snack on, as a starter or to accompany a dish such as salad or toast. Beet is a very versatile ingredient with which you can create a multitude of dishes and whose color is very intense and attractive. The great thing about hummus is that you can make a larger quantity and keep it in the fridge.

Do you know how to prepare beet hummus? These are the ingredients:

1 boiled beet

300 grams of cooked chickpeas (if you are going to cook them yourself, remember to let them soak the night before, if not, you can use a pre-cooked pot).

1 c.s.  of tahín paste

one garlic clove

70 ml of water

1/2 lemon juice

a pinch of sea salt

1/2 c.p. cumin

1/2 c.p. of sweet paprika.

Black sesame seeds for garnish or any fresh green leaf like chives, coriander or parsley.

 

How to prepare on board beet hummus:

Preparing the beet hummus is as easy as putting all the ingredients in the blender glass and mashing them until smooth. For presentation, place the hummus in a bowl and add a drizzle of oil and some black sesame seeds.

 

Chicken curry with rice and coconut milk

This recipe is perfect as a single dish to fill you up. The perfect dish to prepare on charter boat in the Caribbean, as you can find all the ingredients you need in the local market and you can be sure they are fresh and authentic. It is an easy-to-prepare dish with a very distinctive and exotic taste.

Chicken curry recipe with rice and coconut milk:

The ingredients you need to use for 4 people are:

2 chicken breasts.

two medium onions.

2 cloves of garlic.

two tablespoons of curry powder.

75 gr of tomato sauce (you can prepare it homemade or buy it made).

1 chilli (optional, to give it a spicy touch).

300 ml of coconut milk.

Cilantro, optional and to taste.

Oil, ground black pepper and salt.

To accompany, 1 glass (wine size) of basmati or jasmine type rice per person, that is, about 80 grams per person.

 

How to prepare on board chicken curry with rice and coconut milk:

To make this dish, first cook the rice according to the instructions on the package. While the rice is cooking, peel the onions and cut them into small pieces. Peel and chop the garlic cloves and put them in a pan together with the onion and a drizzle of oil and a little salt over medium heat. Cook it all together, stirring occasionally for about 10 minutes. Chop the chilli and add it to the pan along with the curry and tomato sauce. Mix it all together for 2 minutes. Cut the chicken into small cubes and add it to the skillet. Sauté everything for 4-5 minutes over medium-high heat to get the chicken to cook. Add a little salt and freshly ground black pepper. Add the coconut milk and cook it until the texture is to your liking.

 

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We do not forget dessert … banana bites with chocolate

We bring you a super simple dessert that you can prepare on the boat at any time: banana bites with chocolate. You just have to have ripe bananas on hand, chop them and freeze them.

 

Chocolate Banana Bites Recipe

Once the banana are frozen, follow these steps:

In a saucepan, put 4 c.s. ground almonds, 4 c.s. defatted pure cocoa, 1 tbsp. cinnamon, 2 c.s. of the sweetener you use and 200 ml. milk or vegetable drink.

Put all the ingredients in a saucepan over the fire and stir them for 5 minutes.

Take the banana bites out of the freezer and pour the cocoa cream over them.

Use toothpicks to plate the banana bites with chocolate.

You can decorate with pieces of dried fruit on the outside (hurry, the chocolate must be hot so that they integrate well).

 

These are the proposals we recommend from Boatjump, but remember that each recipe can be changed in order to suit your personal taste and the needs of you and your group of friends or family on  your chartered boat. Now there are no more excuses for avoiding cooking on board. We remind you that the kitchens of the rental boats are like those you have at home, just a bit smaller but still comfortable and well equipped. Check our offer in the destination you would like to go and choose the best boat for your next trip. Happy sailing!