I love a good cookbook. I have probably too many at home in France and a rotation of current favourites that I take with me on board. It’s nice to leaf through a well-written cookbook, especially because I don’t always have a fast WiFi going. One of my favourite cook books in recent times has been Momofuko, the first book by a chef called David Chang, named after his first restaurant in New York. The book is a great source of base recipes, dressing and sauces that you can use anytime, anywhere.
Here is a recipe for a Lancashire Hotpot. I made this the other day using lamb shoulder. You can use lamb leg if you want. Preferably no bones, I have seen in a restaurant once a Lancashire Hotpot made with lamb shoulder and lamb cutlets. It created a lovely presentation, however the cutlets were a bit dry. We are not using them here. You need some sort of stock, lamb stock ideally but I use a mixture of veal stock and chicken stock. For the folks at home just use some of the liquid stock you can find on supermarket shelves. Well, the beef or veal at least.
Crew food on a trans-Atlantic voyage. This one is a more of an industry-specific post aimed at my fellow chefs at sea and anyone out there considering becoming one, but it is, I think, an interesting glimpse behind scenes too. It is essentially about provisioning and cooking in less than perfect conditions. Or, in my case, it’s about making sure you have all you need to keep a dozen people well-fed for two (often very long) weeks at sea.
I make these all the time on the yacht. They freeze well, defrost well and can be heated gently in the microwave or in the oven. What follows is a method of sorts...... more of a feeling really. You've got to find your way with bread, so be prepared for a fair amount of trial and error. It may get frustrating, but the satisfaction of baking your own bread is a serious one.
The wife has told me to immediately give you the ingredients, so that any of you chefs or cooks who stumble across can decide quickly whether it's a yay or a nay, especially when we are talking more complicated dishes. Trust me, this one is a yay, simple and delicious. So, the list and the recipe are right below, you can snap them or jot them down and crack on with your day. I also took photos of the entire process, so you don't have to snap or jot down if you don't feel like it. I hope you enjoy.