The Ocean Chef is here to help you enjoy local specialities, wherever you are in the world.
You will already be a competent cook so this is not so much cookery book, rather more an inspiration to prepare and enjoy local recipes, with helps and tips from the locals.
We know one of the struggles of spending a long time on a boat is cooking exciting, flavoursome meals with ease in your galley. We’re here to give you some inspiration, using tried and testedrecipes, contributed to the community by sailors and nautical companies alike.
We're kicking off the first of our contributions for recipes from one of our longstanding friends - Jeremy Rogers Limited and Contessa Yachts, from Lymington, in Hampshire
Hampshire and the Solent
Watercress and new potato Gratin.
A true local delicacy that is perfectly at home in the waters around the Solent. Watercress grows in abundance in the crystal clear chalk streams of the River Test and Itchen which flow into the Solent.
THE RECIPE: FEEDS 4
TOTAL PREPARATION TIME 10 MINUTES AND COOKING TIME 30 MINUTES
FLAVOURSOME AND FRESH, AND A GREAT EVENING TREAT.
Ingredients:
(can be purchased from fruit & vegetable store and local supermarket)
- Small bag of baby new potatoes (1kg)
- Large bag of fresh watercress (180g)
- 300 ml Crème Fraiche
- Lean Back Bacon – 6 slices
- 200ml vegetable stock
- 50g mature Cheddar (grated)
- Vegetable oil
Recommend serving with Poultry or Pork.
Method:
- Cut bacon into approx. 1cm squares
- Add small amount of oil into casserole dish and heat on hob
- Add bacon pieces and cook until lightly browned
- Add the Crème Fraiche and pre-mixed vegetable stock and bring to boil
- Cut Potatoes into halves and add into simmering casserole
- Bring back to boil and simmer for 25-30 minutes – until potatoes are soft
- Roughly cut the watercress into approx. 10cm lengths
- Remove the potatoes from heat and add almost al the watercress (watercress will wilt)
- Sprinkle grated cheese over the top and place under a pre-heated grill to brown, once ready, add some fresh watercress to serve!
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