Catering on Insatiable
A ‘Welcome Aboard’ pack is supplied at the start of each charter. This includes
Fresh milk (whole milk and semi-skimmed)
Ground coffee (medium bodied)
Fruit cake, Shortbread and oatcakes (all freshly made)
Rolls/bread
We can also supply Main meals and Breakfast meals on request.
Main meals
Casseroles make an ideal main meal on a boat. They provide satisfying, tasty eating at the end of a day on the sea. A few of the dishes are not casseroles but have been included to give variety to the menu and are all easy eating on board. All these dishes have been tried and tested over the years and I enjoy making them. Although some are vegetarian, they can all be enjoyed by non-vegetarians as well.
The meals are supplied (either freshly prepared or frozen as requested) in numbers as ordered for one or more days.
A brief description of how each meal was prepared is given below.
The meals are numbered to help with ordering.
Portions are substantial (around 8 ozs of the main ingredient is a guide per person) but remember appetites tend to be increased in the sea air.
The beef, pork, venison, lamb, sausages and free range chickens are all supplied by our good local family butcher. The vegetables are sourced locally and the herbs grown in the garden.
In general vegetables are much better prepared and cooked just before eating. They are supplied as suggested.
If any variations are required (ex. Omit the onions) please make your request and we will do what is wanted.
If I can help in any other way I will be delighted to do what I can.
1) Chicken in a Parmesan cheese sauce
The chicken portions were lightly browned in a little olive oil with onions and a taste of garlic. They were transferred to a casserole, the pan deglazed with white wine and added to the casserole before being cooked in a slow oven until ready.
A cheese sauce (butter, flour, skimmed milk and parmesan cheese) was poured over the chicken.
To finish: Sprinkle the breadcrumb and parmesan cheese mixture(supplied) over the cheese sauce, then heat thoroughly in a fairly hot oven (about 180oC) for about 20 minutes.
Serving suggestions: Any, or all of the following accompanies the casserole successfully: steamed or boiled potatoes, a steamed green vegetable such as broccoli, a green salad.
2a) Chicken in Apricot Sauce
The chicken breast portions were browned slightly in a little olive oil. The chicken and its juices were then seasoned and gently cooked in the oven with fresh herbs and apricot puree.
To finish: The casserole can either be heated thoroughly in a medium oven, or the contents can be transferred to a pan and heated on the hob.
Serving suggestions: This casserole is particularly delicious with cauliflower, mashed / boiled potatoes or any lightly cooked green vegetable.
2b) Note: The above casserole can also be prepared with lightly sautéed leek and mushrooms instead of the apricot sauce. The finishing stage is the same.
3) Steak and Mushroom Pie
The beef cubes were browned in a little olive oil, a few at a time, then removed from the pan into a casserole dish. The chopped onions were then cooked in the pan and added to the beef. Seasoning was added along with a little tomato paste and red wine. The casserole was cooked gently for about an hour with the lid on. Finally the mushrooms were cooked slightly in a little butter before being added to the casserole. The casserole was topped with shortcrust pastry.
To finish: Bake the pie in a moderate oven until the pastry is golden.
Serving suggestions: This is a hearty dish so serve with any steamed green vegetables, potatoes or root vegetables such as carrot.
4) Beef Stroganoff
This is a well flavoured dish suitable for easy eating with a fork.
The strips of steak were tossed in seasoned flour flavored with nutmeg before being browned in a little olive oil. Chopped garlic, onions and mushrooms were sautéed and added to the steak. Finally a beef stock and red wine was added, the mixture was transferred to a casserole and simmered until ready.
To finish: Place the casserole either in a moderate oven or on the hob until heated through.
Serving suggestions: Serve with buttered noodles or boiled rice.
5) Onion Tart
This tart can be eaten cold or hot and is enjoyed as much by non-vegetarians as by vegetarians.
The pastry case was made with flour, butter, egg yolk, cold water and a little sugar and then left to rest while the filling was prepared. The sliced onions were cooked gently in a little olive oil for about 30 minutes before being removed from the heat. Beaten eggs and grated cheese were then added to the cooked onions; seasoning was added and the mixture was poured into the thinly rolled out pastry shell. The tart was then baked in the oven until set.
To finish: Heat the tart in a moderate oven for about 20 minutes.
Serving suggestions: If served hot it is particularly good with blanched green and/or red peppers. It is also good with any lightly steamed green vegetables.
6) Braised Lamb Shanks
This is a very satisfying casserole. The lamb will “fall off the bone”.
The lamb shanks were seasoned, covered with olive oil and then roasted in a hot oven until browned. The oven was turned down and the shanks cooked slowly for about 2 hours. A diced mixture of root vegetables (typically parsnip, carrot, swede, onion, pumpkin) was added near the end of the cooking time.
To finish: Heat the casserole in a moderate oven or on the hob.
Serving suggestions: The lamb shanks are particularly good served with butter beans. New potatoes also are good.
7) Casserole of Pork with Fresh Herbs and Beer.
Lean pork was browned in olive oil then transferred to a casserole dish along with some lightly softened onions. The beer (a Scottish beer) was added, and the casserole cooked slowly in the oven. Near the end of the cooking time the chopped fresh herbs (typically a mixture of parsley, chives, tarragon and coriander) were added.
To finish: Heat the casserole either in a moderate oven or on the hob until heated through.
Serving suggestions: This casserole is delicious with creamed, mashed potatoes and any lightly steamed green vegetable.
8) Venison in Bramble and Blackcurrant Sauce.
The venison steaks were browned quickly in hot oil to seal in the juices. They were then transferred to a casserole dish, a good game stock was added and the steaks continued to cook in the oven. A rich bramble and blackcurrant sauce was stirred into the casserole juices at the end of the cooking time.
To finish: Heat the casserole either in the oven or on the hob.
Serving suggestions: This casserole is particularly good with mashed swede and potatoes.
9) Sausage casserole with Carmelized Onions and Ale
9a) is made with pork sausage and 9b) with venison sausage.
This is a very tasty dish.
The sausages (pork or venison as requested) were browned on the hob before being transferred to a casserole dish. Seasoning, fresh herbs and ale (Scottish Heather Ale) were added and the casserole cooked in a slow oven for about one hour.
During the cooking time sliced onions were carmelized before being added to the casserole.
To finish: Heat the casserole either in a moderate oven or on the hob.
Serving suggestions: This casserole eats well with creamed, mashed potatoes or boiled/steamed potatoes. Mashed carrot and swede is also delicious with the sausages (particularly with the stronger tasted venison sausages).
10) Nut roast
This is also very good served cold with a salad.
Onions and a little garlic were softened in a little olive oil before being added to finely chopped nuts (hazel, Brazil, walnuts or a mixture of those) and brown breadcrumbs. Peeled, chopped tomatoes, seasoning and fresh herbs were mixed in before it all was packed into a baking tin and baked in the oven until golden on top.
To finish: Heat the roast in a moderate oven until heated through.
Serving suggestions: The hot roast is particularly delicious with mashed swede and potatoes.
11) Ratatouille
This can be eaten on its own or as a vegetable accompaniment to other casseroles.
A mixture of vegetables (typically garlic, onions, courgettes, peppers, tomatoes, aubergines) was cut thickly, before each vegetable was lightly browned separately in a little olive oil. A tin of Italian tomatoes was added along with sea salt, freshly ground pepper and basil. The mixture was then simmered very gently for about 30 minutes.
To finish: Gently heat on the hob.
Serving suggestions: Brown rolls or Garlic bread.
12a) Cauliflower in a cheese sauce
This is an old favourite and can be eaten on its own or as a vegetable serving with many of the other casseroles.
The cauliflower pieces were lightly steamed before being covered in a cheese sauce (flour, butter, skimmed milk, cheddar cheese and seasoning)
12b) Beetroot in a cheese sauce
This is prepared in exactly the same way, but instead using fresh beetroot.
To finish: Add the mixture of breadcrumbs and grated cheese (supplied) and heat in a moderate oven until the top is browned.
Breakast Meals
For the preparation of breakfast meals the following is supplied on board:
Cereals, fruit juices, bacon, eggs, baked beans.
Bread/rolls, butter/non-butter spreads, marmalade/jam.
A range of cereals and fruit juices are available on request.
Porridge and Kippers are available on request.
The cost of catering on board (Main meals and Breakfast meals ) £15.00 per person per day/overnight on board.
The boat has a supply of basic provisions on board as stated in the inventory.
Lunch menu Cruising Charters
The cost of the lunch is included in the charter fee for single day charters.
All the food supplied is freshly made from the finest ingredients available.
The charterer (a Family, a group of friends or colleagues) can choose from the list shown below and on the order form. Choose up to four items from the savoury menu and up to three from the sweet menu for each charter group (the quantity of food delivered will be in proportion to the number of guests on the charter). Salads, nuts, olives and bread are provided as is tea, coffee, water and a selection of soft drinks.
Savoury Menu
Sausage rolls Garlic chicken legs
Quiche Lorraine Cheese and ham vol au vonts
Scotch eggs Ham rolls
Mushroom tarts Cheese and pickle sandwich
Caramelized onion tarts
Herbed cheese and smoked salmon tarts
Many of the above items can be heated in the oven if required.
Sweet Menu
Butterfly cakes Lemon tarts
Millionaire’s shortbread Fudge tarts
Fresh fruit kebabs Fruit cake
Order Form for Day Charters
Name: _________________________________
Date of Charter:__________________________
Number of persons on charter:_____________
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