Cooking on board is not reserved for the elite yachtsman and does not require to be a great chef. What we seek above all on board is conviviality and sharing! So even if you have less space than at home and perhaps less choice in ingredients and utensils, you can still make good meals, provided you put a little creativity and imagination into them.
Because the basis of cooking on board is inventiveness! Don't hesitate to decorate your dishes with spices and herbs, to mix flavours and textures and to mix foods that you might not have thought of mixing... And if you're short of ideas despite everything, here's a savoury pie recipe that's quick and easy to make and above all delicious to taste!
Zucchini, Tomato, Onion and Feta Pie
For this recipe, we need basic ingredients that are easy to find and keep on board for a while:
- 1 puff pastry
- 1 zucchini
- 1 or 2 tomatoes
- 1 or 2 onions (here 1 red and 1 yellow)
- Feta
- Spices (curry, mustard seed, oregano and sesame)
- Olive oil
- Fresh basil
- Salt and pepper
You can of course adapt the ingredients, spices or herbs to vary the pleasures! Have fun!
The equipment will require an ENO oven/gas cooker and two stoves with removable handles. On board, you don't necessarily have room to store an entire set of cookware. We must therefore give priority to smart equipment. This is the case with Cristel brand equipment that has removable handles and sleeves and goes into the oven.
Thus, one pan will be used for cooking food and another as a pie pan. Another advantage, with its removable handles, you don't need a potholder to take your dish out of the oven. Place it with the"ears" facing you. You only have to clip your handle, turn the dish and clip the 2 e before I took him out of the oven!
Allow about 30 minutes for this recipe, 10 minutes for preparation and 20 minutes for cooking.
- Unroll your dough (keeping the parchment paper from the package) in your pan (or mould) and prick it (don't forget the sides of the dough otherwise they will swell). Put it in the hot oven for about ten minutes to precook the dough. The advantage of the piezoelectric gas stove ENO is that we do not need to use either lighter (which rust), or match (which takes water) to light the gas. Also useful to avoid burning!
- Peel your courgette with a peeler and cut it into slices in your oiled pan. Saves you a bowl. I advise you to use a mandolin which allows you to make your cuts quickly, especially at sea when there is a little swell. This way you avoid cutting yourself.
- Brown your zucchini in a frying pan with a little oregano, salt and pepper.
- Cut your tomatoes into slices (with a knife this time, the tomato flesh is too soft to pass to the mandolin).
- Do the same with your onions - mandolin again - to get very thin rings. ½ onion of each will suffice.
- Take your dough out of the oven and garnish the bottom of your pie with zucchini.
- Reuse your pan to brown your onions, it will give them a caramelized taste.
- Place your tomato slices on your courgettes
- Add your spices - mustard seeds and curry.
- Crumble the feta cheese over your tomatoes. The quantity will depend on your desires of cheese..
- Finish with a layer of caramelized onions and a few sesame seeds.
- Salt and pepper
- Add basil leaves (if you prefer, you can add them after cooking to prevent them from drying in the oven).
- Bake for about twenty minutes. Monitor cooking regularly.
- Take your pie out of the oven and enjoy!
Thanks to Structures for allowing us to make our recipe aboard a Pogo 36
