HOEOCA Recipes, Drinks & Top Galley Tips

Posted by Mary Coles on 18 April 2020

Prawn Lunch

We're looking to collate our collective recipes, drinks, hints & tips about things we all do, take with us and cook to make our cruises more comfortable, especially as we do a lot of bare boat chartering where we are starting from scratch. We'll compile them and make them available on the club website for future use by members.  Who knows we may even be able to publish a book!

So, from your favourite onboard easy to cook supper to that invaluable extra piece of kit you always pack, please submit all your ideas here.

Please format your recipes in the time honoured cook book tradition of

  • Introduction - is there a background story to your recipe for example, did something inspire the recipe or was it served on board at a particularly memorable occasion/location?
  • Ingredients
  • Method
  • Serving Suggestion(s)

Pictured above, garlic prawns and salad for lunch aboard Spirit of Beaulieu in Majorca, courtesy of Keith Harding.

 

Espresso Martini - from Chris Blackburn

Expresso Martini

There’s a couple of versions as to the origin of this cocktail. One is: Naomi Campbell walked into Anabell’s nightclub in London asking for something to wake her up & give her a kick; the bartender had an unwanted express that had gone cold and apparently invented it there & then.

For me it was the Skullduggery Bar in Falmouth harbour, Antigua. Some say it wakes you up and gives you a buzz at the start of the night others say it knocks you out at the end...

This is Skullduggery’s recipe, prised out of them after several visits:

1 part cold Espresso coffee

1 part Vodka

1/2 part Creme de Cafe

1/2 part Creme de Cacao

For a simpler version replace Creme de Cafe & Creme de Cacao with Kahlua 

Simply add all the ingredients to a cocktail shaker add ice cubes and shake VERY vigorously, then strain into a Martini glass and add 3 coffee beans & enjoy.

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