But which of them is the best? Easy to prepare, but still ingenious? Made from fresh ingredients; not too expensive and filling after a long day? High demands on the best recipe for the pantry! Which is your favorite? Vote.
In issue 11/06, star chef Alfons Schuhbeck showed how a professional conjures up in the pantry. One of his dishes is French and fine; the second a classic "cross-over" between German home cooking and Asian cuisine. Both: Extremely tasty. For our article, we asked our readers for their best recipe for the galley - because they have many years of experience in what is culinary possible on a yacht and what is not. Together with the professional tricks, we selected the ten suggestions that made us hungry while reading them.
Our 10 winners of “The Chef is a Captain” have now been announced: Rainer Hartmann, Norbert Puck, Frank Bärle, Peter Knüppel, Dr. Ulrich Elbing, Dieter Heublein, Dr. BarbarLang, Paul-Friedrich Zedler, Jens Röthe and Hartmut Reimer.
We will then publish your cooking instructions here. Her recipes are characterized by ingenuity and knowledge of trips and pantries. But which one indicates the best taste? Is it easy to cook after? Best suited for the special conditions of the yacht and port? Our readers decide.
The 10 best recipes from our readers
1) Rainer Hartmann: Chicken sticks and 40 cloves of garlic
(7-10 are sufficient for the beginning, depending on the size) Ingredients: About a dozen chicken sticks (the small lower ones without joints), otherwise 3 legs cut in half (let them) 3 medium onions 3 tomatoes 5 potatoes (for those in a hurry: frozen fried potato pieces from the supermarket) 7-10 cloves of garlic (unpeeled !!) Spices: salt, pepper, paprika, bay leaves olive oil red win
Preparation: Fry the spicy (salt, pepper, paprika) chicken sticks (3-4 in a row) in olive oil until brown, then continue cooking on the edge of the wok while the next ones sear again. The sticks need approx. 30 minutes to cook after they are seared (the cut legs 40 min.) over a medium flame; and add now: quartered onions and tomatoes as well as 3 bay leaves - and don't forget: the unpeeled (!) garlic cloves simmer everything, close the wok with a lid (be careful that nothing burns - regulate the flame accordingly) and often a good one during this time Add a dash of red wine. Cut the washed potatoes (with the skin on, so that it is less work and tastes better) into small cubes and add about 12 minutes before the end of stewing (see above) - the frozen ready-made potatoes need less time and are therefore added when the meat is already done
2) Norbert Puck: swordfish stew
ingredients for 4 persons 4 tbsp olive oil 3 shallots, chopped 2 cloves of garlic, chopped 240 g chopped canned tomatoes 1 tbsp tomato paste 650 g sliced potatoes 250 ml vegetable stock 2 tbsp lemon juice 1 red pepper, diced 1 yellow pepper, diced 20 black olives, halved 1 kg swordfish steak, peeled and cut into bite-sized pieces Salt peppe
Preparation: Heat the oil in a saucepan and steam the shallots in it for about 4 minutes, stirring occasionally. Add the garlic, tomatoes and tomato paste, cover and simmer for 20 minutes. Put the potatoes with the broth and lemon juice in a roaster. Bring to the boil, reduce the heat and add the peppers. Cover and simmer for 5 minutes. Add the olives, swordfish and tomato mixture to the potatoes. Season to taste with salt and pepper. Cover and simmer for 7-10 minutes until the swordfish is cooked through. Remove from heat and garnish with sprigs of parsley and lemon wedges. Serve with crusty bread
3) Frank Bärle: noodles with sausages and mushroom sauce
Ingredients: 1 pound of pasta (ideally spirals, goblets, etc.) 1 can of Vienna sausages 1 sachet of mushroom cream soup 250 ml of cream 1 tablespoon of margarine sal
Preparation: Cut the sausages into pieces approx. 1 cm long. Mix the mushroom cream soup according to the cooking instructions, replacing 250 ml of the specified amount of water with cream. Boil the pasta in salted water and drain, leave it covered in a sieve or in a bowl. Leave the margarine in the pan, add the pieces of sausage and brown. Add the soup and bring to the boil briefly. Add the cooked pasta, stir and let it steep for a moment. Finished. Preparation time approx. 20 minutes (professionals work with 2 pots on 2 burners, then it only takes 15 minutes)
4) Peter Knüppel: Cod on a bed of vegetables
ingredients for 4 persons 800 grams of cod 500 grams of sugar pea pods 6-8 small spring onions 1 broccoli 6 carrots quartered lengthways 1 small cauliflower about 8 tablespoons of olive oil 1 large cup of granulated vegetable broth (1 / 8-1 / 4 l) Potatoes as neede
Preparation: Sauté the vegetables in olive oil with a little salt and pepper, and pre-cook the potatoes until they are firm to the bite. Spread the cooked vegetables and potatoes in the baking dish. (This can also be prepared from home.) For "final" cooking, add vegetable stock and cook in the oven at full heat until 3 to 4 minutes before "al dente" is crisp. Cover with some aluminum foil if necessary. At the same time, fry the fish fillets on both sides in the pan, put them on a plate and deglaze the stock with a little white wine. Take the baking dish out of the oven, place the fish fillets on the bed of vegetables, deglaze with the stock from the pan and season with the freshest possible herbs, e.g. rosemary, parsley, etc. Dried "Herbs of Provence" also work. Bake in the oven for another 3 to 4 minutes and serve the entire baking dish. (Attention on coasters, otherwise the baking will burn!) The recipe can be varied infinitely, e.g. with other types of fish, but they should be filleted. Instead of fish, take mussels or small fillets of beef and deglaze the stock with red wine. Mushrooms can then also be cooked with meat. You can also use frozen vegetables, there are mixed packs that can be spiced up with fresh vegetables. Fresh onions should always be with you
5) Dr. Ulrich Elbing: Borschtsch vegetarian à l "Bellatrix"
Ingredients (for 6 to 8 people): 1 head of savoy cabbage 1 good kg of carrots (preferably organic, because the taste is definitely better if you just brush the carrots and don't peel them) 1 kg beetroot (fresh, not pickled!) Potatoes Crew-flavored garlic Onions can, but are not really necessary. Oil suitable for frying (e.g. thistle, mazzola) Instant vegetable broth and approx. 800 to 1000 g Sour cream with a higher fat leve
Preparation: Crush the garlic in salt. Roughly chop the savoy cabbage and fry well with plenty of oil, shortly afterwards add the sliced carrots and fry them as well. Cabbage and carrot slices can be seared until crispy brown. Caution: you need a large gas flame, add enough oil and keep checking the bottom of the pot for signs of overheating. Searing is THE flavor maker in the vegetarian version, so it's absolutely important. Savoy also stands out from the taste of white cabbage by a long way. Deglaze with water, add the remaining ingredients. Tip: The beetroot takes the longest to cook; Carrots and potatoes take about the same time. Therefore: Cut the potatoes as small as the carrot slices, the beetroot much smaller. Then everything will be cooked at the same time and no part will be mushy. Beetroot and potatoes both have to be peeled if they are organic - the beetroot in particular otherwise tastes very earthy. Just before serving, season with instant vegetable stock, freshly ground pepper and salt. Serve in soup plates with a dollop of sour cream. Depending on how much water you add, you can make this stew thinner or thicker. Decisive advantages: The winter vegetables bind a lot of thermal energy and stay warm for ages; ideal if not everyone can eat at the same time while sailing. It tastes better every time it is warmed up and, if the weather is not too warm, it will last for at least two days in the coolest place possible, even without a refrigerator. So ideal to prepare in good conditions or in the harbor and easy to serve under unfriendly conditions. Because of the high heat-binding power, the food is also good warming in cold weather. The sociable aspect of the preparation is also valued: everyone can join in with the chopping, and even non-cooks can't go wrong. That lifts the mood and strengthens cohesion
6) Dieter Heublein: Bavarian lentil stew
Ingredients for 4 persons: 500 g lentils 500 g potatoes 100 g of streaky, smoked bacon 4 - 8 sausages (e.g. wieners) from the can 1 large onion 3 carrots, Some celery 1 bay leaf Dried parsley vinega
Preparation: It is best to pre-swell the lentils overnight. Fry smoked bacon in a pan with a little oil, add onions, carrots and celery, then add everything to the lentils and simmer with about 1/2 l of water for about 1 hour. Halfway through the cooking time, add the peeled and finely chopped potatoes. Finally, season with salt, pepper, parsley and a little vinegar. If you want, you can add sausages, but it also tastes very good
7) Dr. BarbarLang: Tagliatelle with smoked salmon
Ingredients for 4 persons: 500 g green ribbon noodles per 500 g about 1 1 / 2-2 packets smoked salmon (or buy fresh at the port) 1 cup of sweet cream Plenty of red peppercorns. Some olive oil salt (As you like: chopped parsley, tiny zucchini pieces, leek snippets, spring onions or, if necessary, dried greens, e.g. dill, chives, parsley
Preparation: You cook the pasta in salted water with a little oil al dente, meanwhile cut the smoked salmon into small pieces, you don't have to separate the slices. The noodles are put in a pan with butter or oil, you add the smoked salmon and when everything is warm, the cup of cream and lots of red peppercorns. Then a little salt or herbal salt as you see fit. The ingredients in brackets are the creative flourishes, but without them it's just as delicious
8) Paul-Friedrich Zedler: Potato and vegetable gratin
Ingredients for 2 people: Smoked bacon as desired 2 small onions 10 potatoes 1 zucchini 1 bell pepper 3 large tomatoes 2 eggs 1 / 8-1 / 4 l long-life milk 200 g fresh parmesan cheese herbs of Provence margarin
Preparation: Steam the diced smoked bacon and onions in oil. Line the baking sheet with parchment paper, sprinkle a few margarine flakes and bacon and onions on top. Cut the cold peeled potatoes into slices and cover the tray with them. Then add zucchini slices, paprika strips (red-yellow-green), possibly chopped spring onion leeks and tomato pieces. Pour eggs mixed in long-life milk over them to thicken. Seasoning with herbs from Provence. Sprinkle with grated Parmesan, Gouda is also possible. Bake on a high flame for 40 - 50 minutes. The pepper mill stands on the back for seasoning
9) Jens Röthe: Samsønelli
Ingredients for 4 persons: 450 g fresh salmon (e.g. 2 salmon cutlets) 1 lemon 120 g parmesan cheese 200 ml whipped cream 475 ml of milk 75 g breadcrumbs 1 bunch of dill 1 egg Salt, pepper from the mill butter 23-25 cannelloni (230-250 g) 175 g medieval Gouda freeze ba
Preparation: Remove the skin and bones from the salmon, rinse with cold water, pat dry, drizzle with the juice of 1 lemon and cut into very small pieces. Put in a bowl. Grate the parmesan. Add 75 ml whipped cream, 100 ml milk, breadcrumbs and finely chopped dill with the egg to the fish, mix well. It has to be a pulpy mixture. Season to taste with salt and pepper from the mill. Put this mixture in a freezer bag, cut off one corner, inject the mixture into 23-25 cannelloni (230-250 g). Place the filled canneloni in a buttered ovenproof dish. Mix 125 ml of sweet cream with 375 ml of milk. Pour salt and pepper over the canneloni. Rub the gouge and sprinkle over it. Bake in a non-preheated oven at 180 ° C for about 40 minutes
10) Hartmut Reimer: Spanish poor people's meal
Ingredients: 1 pound of potatoes 1 pound of thin green beans 1 medium onion 3 cloves of garlic 1 can of tuna in oil olive oil Mayonnaise or light salad dressing sal
Preparation: Cook the peeled potatoes, quartered onions and garlic in salted water for 10 minutes. Then add the beans and cook everything together for another 10 minutes. Pour off the water, put the saucepan on the table. Mayo, olive oil and tuna next to it. Potatoes and beans in equal parts, tuna, mayonnaise and oil as desired, mix everything with a fork.