Hong Kong Salt and Pepper Squid or Tofu

This Cantonese dish is an absolute classic and far easier to make than you think onboard. I have fond memories of hiking with friends in Hong Kong and finishing at our favourite seaside food market to enjoy their fresh squid. Alternatively, the recipe works very well with tofu if squid is not available or if […]

Simple Thai Red Curry with Lychee

One of my favourite dishes is Thai curry. Each has its own unique favour and ingredient options to choose from to really make it your own. This can be a very easy dish or complicated depending on if you make the curry paste yourself. However, most of my Thai friends will just use a pre-made […]

Cantonese Steamed Fish

This is a really easy way to prepare and serve white fish while retaining all the flavour of the fish, and it’s really simple to do in the galley. You can use any firm white fish: Bass, Black Bream, Snapper, Grouper, Spanish Mackerel, Wahoo, or, my top choice, Dorado (Mahi Mahi). Ingredients 1lb, 500mg of […]

Farmhouse Scotch Eggs

This English classic, originally from Whitby in Yorkshire, is a favorite in the UK. This recipe, originally from the English chef, Delia Smith, has been made and adjusted by my mother throughout my childhood.  Ingredients 9 Eggs (8 for scotch eggs, 1 for breadcrumbs) 1lb Good quality sausage meat  1 x Onion Finely chopped herbs […]

Chocolate Tiffin

As Christmas is fast approaching, we decided to include a festive treat for this month’s recipe. Originally from Troon, Scotland from the early 1900s, Tiffin is easy to make and delicious. We hope you like it, tell us how yours turns out. Ingredients 320g milk chocolate 70g cocoa powder 140g golden syrup 80g sultanas 200g […]

Simple Spiced Pumpkin Soup

As the wintery weather begins to take hold, it is the perfect time to head to the galley and make some soup. As you read this, you might have a lot of pumpkin laying around after Halloween so we will help you clear the decks and make a spiced pumpkin soup.  This soup can take […]

Kerala Chicken & Aubergine Curry

My good friend Rene Tiemessen taught me to cook this Southern Indian curry in Thailand where we met after his extensive sailing cruise down the west coast of India. Ingredients 7-8 large onions, finely chopped 2 heads of garlic, crushed and chopped 6” stem green ginger, finely and coarsely chopped, some and some. 6-10 green […]

Chop Chop Stir Fried Fish Noodles

With Dick Beaumont This very tasty dish is a favourite onboard White Dragon because, not only is it very tasty, but it’s also a fast one-pot cook. Ingredients (for a four hungry crew) ¾ kg (1 1/2lb) x Skate cheek balls but any white firm fish; bass, wahoo, grouper, Spanish mackerel, kingfish and/or shrimps, prawns […]

White dragon fish curry

By Dick Beaumont & Dinka Kuramsudka The credits for this recipe go back a very long way to Dinka Kuramsudka, a Hindi Asian exile of Idi Amin’s Uganda. We were both market traders back in the late seventies and early eighties (general markets, not the money market!). We were often invited over for a curry, […]