Amwris Posted November 2, 2008 Report Share Posted November 2, 2008 One thing I have missed since living aboard has been a simple baked potato. The gas useage for just a baked spud is horrific and I dont have (or like) a microwave and wrapping a potato in tin foil and putting in the multifuel stove isnt an option as I dont fancy the taste of taybrite with my dinner. But today (how sad am I?) I twigged a way of getting a perfect baked spud. I took my spud pricked it all over, rubbed it with olive oil and sprinkled with sea salt put it on top of a little oven proof ramekin on top of the multifuel stove and covered with an upside down pan creating an oven on top of my stove - perfection! Well I was chuffed anyway - How sad - I'll get my coat. Phil Link to comment Share on other sites More sharing options...
Chris J W Posted November 2, 2008 Report Share Posted November 2, 2008 I've used the top of my stove for doing stews and Bacon and Eggs, but never thought of doing that. Right - that's one meal, at least, sorted when I'm back aboard! Link to comment Share on other sites More sharing options...
johnthebridge Posted November 2, 2008 Report Share Posted November 2, 2008 One thing I have missed since living aboard has been a simple baked potato. The gas useage for just a baked spud is horrific and I dont have (or like) a microwave and wrapping a potato in tin foil and putting in the multifuel stove isnt an option as I dont fancy the taste of taybrite with my dinner. But today (how sad am I?) I twigged a way of getting a perfect baked spud. I took my spud pricked it all over, rubbed it with olive oil and sprinkled with sea salt put it on top of a little oven proof ramekin on top of the multifuel stove and covered with an upside down pan creating an oven on top of my stove - perfection! Well I was chuffed anyway - How sad - I'll get my coat. Phil Leave the coat. Not sad at all. Link to comment Share on other sites More sharing options...
Lady Muck Posted November 2, 2008 Report Share Posted November 2, 2008 Double wrap your spuds in strong foil - we do and our spuds don't taste of Taybrite. I also bake bananas in the stove. Cut slots into them and post squares of chocolate into the slots. Double wrap in foil and bung in stove for a few mins. Lush! Link to comment Share on other sites More sharing options...
Chris J W Posted November 2, 2008 Report Share Posted November 2, 2008 Double wrap your spuds in strong foil - we do and our spuds don't taste of Taybrite. I also bake bananas in the stove. Cut slots into them and post squares of chocolate into the slots. Double wrap in foil and bung in stove for a few mins. Lush! How long do you leave them in for? When I tried spuds that way all I ended up with was spud charcoal! Link to comment Share on other sites More sharing options...
carlt Posted November 2, 2008 Report Share Posted November 2, 2008 I do mine in the ash can. Link to comment Share on other sites More sharing options...
bridgit Posted November 2, 2008 Report Share Posted November 2, 2008 I do mine in the ash pan as well, i cook quite a lot on the top of the stove anything that needs long slow simmering. Link to comment Share on other sites More sharing options...
Lady Muck Posted November 2, 2008 Report Share Posted November 2, 2008 How long do you leave them in for? When I tried spuds that way all I ended up with was spud charcoal! Dont put them on the coals, kind of build your fire in one corner and put the spuds in the other corner. Turn them over during cooking. Can't remember how long they took - same as in an oven? Link to comment Share on other sites More sharing options...
Amwris Posted November 2, 2008 Author Report Share Posted November 2, 2008 Double wrap your spuds in strong foil - we do and our spuds don't taste of Taybrite. I also bake bananas in the stove. Cut slots into them and post squares of chocolate into the slots. Double wrap in foil and bung in stove for a few mins. Lush! wow! those banana things sound well worth a bash for the sweet toothed monsters amongst us. The challenge of living aboard eh? Phil Link to comment Share on other sites More sharing options...
jelunga Posted November 2, 2008 Report Share Posted November 2, 2008 Just come back from a week on elan Valley, which has a boatmans stove. Decided to use the oven as much as possible, so a jacket potatoe took about 3 hrs, cornish pasty reheat about 1 hr. great little stove. Only problem is that all our clothes now stink of coal dust, since the stove was adjacent to the wardrobe!! blog of holiday to follow. Link to comment Share on other sites More sharing options...
Amwris Posted November 2, 2008 Author Report Share Posted November 2, 2008 I do mine in the ash pan as well, i cook quite a lot on the top of the stove anything that needs long slow simmering. Definitely. I cooked a beef casserole yesterday on the stovetop, a 5 hour simmer and well worth waiting for. I've live aboard for 4 months now and am loving it more every day. The dog would agree but he's asleep in front of the stove Link to comment Share on other sites More sharing options...
Chris J W Posted November 2, 2008 Report Share Posted November 2, 2008 Dont put them on the coals, kind of build your fire in one corner and put the spuds in the other corner. Turn them over during cooking. Can't remember how long they took - same as in an oven? It'll give that a try - if nowt else it's probably cheaper burning spuds than it is Taybright! Link to comment Share on other sites More sharing options...
Jamboat Posted November 2, 2008 Report Share Posted November 2, 2008 Now we've figured how to keep the stove in o/night we wake up to porridge that has been simmering in a double pan/porringer (see blog for pic) o/night, delicious. I shall give the spuds a try, anything to save gas! Link to comment Share on other sites More sharing options...
alexandra Posted November 2, 2008 Report Share Posted November 2, 2008 Can't wait to try the bannana thing 20 years ago we used to barbque nana's for the kid's then douse the leftovers with brandy , double cream and a flake no wonder we are now known as the stout parents !!! Link to comment Share on other sites More sharing options...
Toddlesocks Posted December 8, 2008 Report Share Posted December 8, 2008 We almost live on backed potatoes, how to go about cooking them is one of the things i had been worrying about, much appreciated tips Link to comment Share on other sites More sharing options...
stickleback Posted December 8, 2008 Report Share Posted December 8, 2008 What sort of solid fuel stove have you? I've got a morso squirrel thing - presumably that would cook things OK? I'll give it a go! A small iron casserole should fit on top somewhere... Stickleback Link to comment Share on other sites More sharing options...
dor Posted December 8, 2008 Report Share Posted December 8, 2008 I have heard of people cooking spuds on the top of a stove with an upturned flowerpot over them. Making a little oven I suppose. Link to comment Share on other sites More sharing options...
grahoom Posted December 8, 2008 Report Share Posted December 8, 2008 I have heard of people cooking spuds on the top of a stove with an upturned flowerpot over them. Making a little oven I suppose. I take it thats a clay flower pot Link to comment Share on other sites More sharing options...
Smelly Posted December 8, 2008 Report Share Posted December 8, 2008 Would atop the stove still work with a back boiler I wonder? We struggle to boil a kettle these days, it takes about three hours from cold. I think I'll go with Carl's idea (hungry now) Anyhoo, pheasant stew for tea tonight, yum! The unstewed pheasants were pretty nice yesterday as well, made all the better for the Fearnley Whittingstallesque moment of preparing them. Link to comment Share on other sites More sharing options...
stickleback Posted December 8, 2008 Report Share Posted December 8, 2008 Well, just taken the Le Creuset casserole I'd bought for my nieces wedding to the boat - it fits on the Squirrel with just a small overhang so I shall keep it for myself! I feel a stew coming on.... Stickleback Link to comment Share on other sites More sharing options...
Bagpuss Posted December 8, 2008 Report Share Posted December 8, 2008 (edited) Anyhoo, pheasant stew for tea tonight, yum! The unstewed pheasants were pretty nice yesterday as well, made all the better for the Fearnley Whittingstallesque moment of preparing them. Pheasant stew worked well, I'm generally veggie as I refuse to buy factory farmed meat so it was a pleasant change to eat something wild. I'll post a recipe if anyone is interested. Edited December 8, 2008 by Bagpuss Link to comment Share on other sites More sharing options...
arpeeuk Posted December 9, 2008 Report Share Posted December 9, 2008 I've a squirrel stove and I have 3 bricks inside to make the fire smaller. I have a piece of grill (from an old barbie) that sits on the bricks. Wrap your veg in foil and place around the edges over the bricks and away you go. Some of my favorites spuds - of course sweet potatoes Carrot, swede, parsnip, spuds, onion - all cut to about the same size, drizzel with oil, but of salt, pepper and a few herbs and wrap in foil Make sure that the fire is lowish or you may end up eating rather tasty charcoal! Link to comment Share on other sites More sharing options...
journeyperson Posted January 25, 2009 Report Share Posted January 25, 2009 I do mine in the ash can. Tried this for the first time over the weekend and it worked a treat! Link to comment Share on other sites More sharing options...
FadeToScarlet Posted January 26, 2009 Report Share Posted January 26, 2009 My first attempt was putting the spuds onto the fire itself. This was a Bad Idea. Next time, they're being double wrapped and put in the ash pan below the fire. Link to comment Share on other sites More sharing options...
BlueStringPudding Posted January 26, 2009 Report Share Posted January 26, 2009 I don't think I'd fit a jacket spud in the ash pan on our Boatman stove. I've tried spuds wrapped in foil and lobbed in the fire, and although they were perfect inside I could have drawn a still life picture with the skin. I've used a deep baking tray covered in foil on top of the stove for baking chicken wings before and that worked well, but it did take a few hours to cook them through properly. We do like baking camembert on the stove top, by putting it in a shallow dish, covering with foil and sitting it on top of the stove for 45 minutes. Quarter of an hour before it's done, we wrap either a garlic flatbread or a ciabatta loaf in foil and pop that on top too. The bread will be warm and delicious just when the cheese is hot through and melted, then we just tear off bits of the bread and dunk in the cheese. Gorgeous! I'd like to be able to use our stove more, especially as an oven. Link to comment Share on other sites More sharing options...
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