Recipes for Entertaining Aboard

Veteran voyager Lin Pardey shares three of her favorite recipes.

May 5, 2014

Each of the recipes below can be made from ingredients that keep without refrigeration for up to a month afloat, so they are perfect for spur of the moment gatherings in anchorages far from shopping facilities.

Caviar Extravaganza

An attractive-looking and unexpectedly tasty snack or starter, this takes some forethought because you need to boil the eggs beforehand, but it really impresses your friends.

  • 3 hard-boiled eggs, grated or chopped fine
  • ¾ cup sour cream (fresh, or combine 1 can Nestlé’s reduced cream with 1½ tbs. lemon plus 1 tsp. vinegar)
  • small container of lumpfish caviar (black or red or a combination) Norwegian brands can be kept without refrigeration for up to 6 months If stored low in the boat.

To make


Sprinkle a pinch of salt on the chopped eggs, then shape them into a mound on your favorite serving plate. Use a bread knife to cover the eggs carefully with sour cream. With the caviar, create a pattern across the sour cream. (When I have both red and black caviar, I make alternating lines across the mound.) Serve with crisp crackers or thin slices of toasted bread.

Capetown Beans

This is the dish I usually bring to potlucks. It sounds deceptively simple and is definitely a good one for the limited-budget cruiser, but it always gets folks coming back for seconds.

  • 1 onion, chopped
  • 2/3 cup raisins or sultanas
  • 2 tsp. mild curry powder
  • 1 tbs. cooking oil

Sauté until onions are transparent



  • 2 tbs. sugar
  • 2 large cans inexpensive baked beans

To make

Stir as you bring mixture to a boil. Reduce heat and cook another 5 minutes, stirring frequently. Turn off heat and allow mixture to sit at least 2 hours.
Reheat just before serving.


Mussel and Kumara (sweet potato) chowder

Finding fresh mussels and clams
Some of my favorite onboard parties happened because I found a good supply of mussels or clams near our anchorage, brought a full bucket back to the boat then looked around the anchorage for friends to share them with. Lin Pardey

This recent addition to my cruising entertainment recipe file comes from the Blah Blah Blah Café in Dargaville. We joined two other Tongan bound cruising couples to explore northern New Zealand while they waited for a break in the late autumn weather. All of us wanted the recipe and the chef, also owner of the café, willingly shared it. Yes, I know you need fresh mussels for this – but these can be found in many of my favorite anchorages around Canada and New Zealand.

  • 12 green lip mussels (I have substituted black mussels, tasted just as good)
  • 2 large kumara or sweet potatoes
  • 1 small regular potato
  • 4 cloves garlic – chopped
  • 1 medium brown onion- halved and thinly sliced
  • 2 rashers bacon, cut into small pieces
  • 3 tbs butter
  • 1-1/2 tsp mild curry powder
  • 1 tbs flour
  • 1 cup milk or ½ cup milk, ½ cup coconut milk
  • 1 cup chicken broth
  • 1 or 2 teaspoon lime juice
  • Cream
  • Coriander (cilantro)

To make

Steam mussels just until opened. Remove from shells. Cut into five pieces
Bake kumera or sweet potatoes until soft
Boil potato until mashable


In large heavy sauce pan melt butter, add garlic, onions, bacon
Saute until bacon is well cooked. Add curry powder and stir while it heats. Add flour to make roué – then milk. When this comes to a boil, add chicken broth and simmer for ten minutes or until onions are very tender.

Mash kumara then add to the pot. Bring to a boil. Taste and if it is too sweet, add mashed regular potato. (I liked it both with or without.) Add mussels and lime juice. If the mixture is too thick, add more milk, or coconut milk. Do not allow soup to boil as mussels will be less tender. Serve drizzled with fresh or canned cream and coriander.


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