Like all the recipes posted in this blog, every one of these dishes have been prepared by Karen in the galley on board 'Our Dreamtime'. Living on the hook or in a marina doesn't mean you can't eat great meals.

Along with seafood, we find poultry one of the things we eat most on the boat. Apart from the fish we might catch for free, both can be found reasonably priced and are healthy choices for us. Chicken and duck also lend themselves to endless possibilities in the galley.

Karen has developed a great range of recipes to ensure we never tire of eating the healthy protein that poultry provides. She will soon be publishing another volume of the Our Galley e-book series containing a huge range of her poultry recipes. Meanwhile scroll down to see some of her suggestions. Click on any image to see larger versions.

Chicken Pho

Pho, pronounced “Fuh” – not ‘Fo’ – is probably Vietnam’s most famous dish. The locals have this light, fragrant noodle soup 

This recipe is not strictly authentic – I’ve made a fast version for you using chicken stock and quick-cooking chicken breast so you can have pho as a quick, healthy meal. 

If you want to make a pho from scratch, all you have to do is cook the shallots and garlic as per the method, then place in a large pot with the spices, 1 whole chicken (cleaned and rinsed in cold water) and 1 teaspoon of salt. Top up with enough cold water to just cover the chicken and slowly bring to a gentle boil. Gently simmer (for a clear broth and moist chicken, do not let it boil) for 1 about hour or until chicken is just cooked through. Be sure to regularly skim off any scum that comes to the surface. Remove the chicken from the broth, strain the broth, and shred or slice the chicken meat. This way you’re making your own chicken stock from scratch. While it takes more time, you’ll get great flavour and it’s nice to use a whole chicken.

As with most Vietnamese dishes, use lots of fresh herbs, lime, fish sauce and chilli are essential condiments. They really bring out the flavour of the soup!


500ml salt reduced chicken stock (*see intro)
1.5L water
1 brown onion, halved, thinly sliced
2 cloves garlic, peeled
10cm piece ginger, peeled, sliced
2 star anise
1 tsp black peppercorns
1 tsp salt reduced soy sauce
2 tsp fish sauce
2 tbs lime juice
4 x 100-120g lean chicken breast fillets
2 bunches bok choy, roughly chopped
150g rice noodles
150g bean shoots
½ cup Vietnamese mint leaves
½ cup coriander leaves
2 spring onions, chopped
2 tsp sliced red chilli
4 lemon wedges

Let's get Cooking

Combine stock, water, onion, garlic, ginger, star anise, black peppercorns, soy sauce and fish sauce in a large saucepan over medium-high heat. Cover and bring to the boil. Add chicken breast and simmer for 15-17 minutes or until chicken is cooked through. For the last 3 minutes of cooking, add bok choy.
Remove garlic, peppercorns, star anise and ginger and discard. Transfer chicken to a plate, and shred when cooled.
Prepare noodles according to packet instructions. Drain.
Divide chicken, noodles, bok choy and stock between 4 bowls. Top each bowl with bean shoots, Vietnamese mint, coriander, spring onion, chilli and a lemon wedge.

Lemon and Sage Slow Cooked Lamb.

The combination of Lemon Sage and Lamb, how something so simple can taste so good may be difficult to understand, but it does! Cooked until tender, half braised in a lemon flavoured liquid that transforms into a luscious sauce – no mucking around with gravy!  

This recipe reminds me of our time sailing Sicily. One of the most important aspects of Sicilian cuisine is the quality of the ingredients used. Sicily, like many other areas of Italy, still follows the seasons very closely. It is virtually impossible, for example, to find non-seasonal fruit or vegetables in most markets. The result is that ingredients are fresh, often produced in Sicily (or Italy) and are wonderfully fragrant and tasty. So, to get the best out of our recipes you should buy fresh, in-season ingredients where possible. These ingredients were picked straight from the farmers garden the day before, so the freshness adds remarkable flavour to your dish.


1 tbs olive oil
2tbs plain flour
500 grams diced lamb 
250 mls of Semillon white wine
2 large ripe tomatoes diced
12 cheery tomatoes halved
4 garlic cloves peeled left whole
8 shallots peeled and halved
3 bay leaves
8 mixed peppercorns
6 fresh basil leaves sliced thinly
5 fresh sage leaves
1 tbs of rosemary leaves
1/2 bunch of fresh parsley storks diced leaves roughly chopped
12 olives 
zest of one lemon
1 large lemon cut into thick rounds
1 medium sweet potato peeled and diced into 1 cm cubes.
salt to taste

I added but not necessary... 3 tbs of mixed dried lentils, freekeh and beans.

Serve with fresh crusty bread

Let’s get Cooking

Preheat oven to 140C
Prepare all of your ingredients by dicing or chopping as instructed.
In a container which has a fitted lid place the flour and lamb. Shake the container well o coat the lamb. 
Heat oil in a large heavy based pan, that has a lid and is oven proof.
One oil is shimmering add the bay leaves and lamb, don’t crowd the lamb, cook in batches if needed. Turning the meat until a nice caramelised colour has formed. 
Add the shallots, the diced tomatoes, rosemary, parsley storks, garlic, basil and 125 mls of wine. Scrap the bottom of the pot to loosen any yummy bits.

Bring to simmer and let the wine reduce, stirring occasionally.
Add the rest of the wine and again let reduce stirring occasionally.

Add the lemon zest, sage leaves, sweet potato, and cherry tomatoes stir to combine.
Add the lemon rounds, peppercorns and 1/2 cup of water, stir to combine. Add olives. Taste add salt.
Place lid on pot and place in oven for 90 minutes. Or turn gas down to your lowest setting and cook on stove top for 60 minutes stirring occasionally to stop sticking.

Or if you wish to use your Shuttle Chef. You would of been using one pot for your cooking. Place this pot in the bottom. Fill the other pot with boiling water and place on top. Seal your ShuttleChef and cook for min 3 hours.

Serve with the parsley leaves strewn over and crusty bread to cook up the juices


Moroccan Chicken Tagine

Moroccan and Algerian Tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chilli can also be used in vegetable Tagine.


Serves 4 

600g skinless, boneless chicken breast fillets, chopped
2 tsp salt
2 tsp vegetable oil
1 onion, chopped
2 cloves garlic, finely chopped
2 carrots, sliced
2 stalks celery, sliced
4cm knob fresh ginger, peeled and finely grated
1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper
1/4 tsp ground turmeric
1 1/2 cups chicken stock
280g passata or tomato puree
4 potatoes peeled and cubed
12 beans, sliced
1/2 cup lemon juice

Let’s get Cooking 

Season chicken with salt and brown in the oil in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.

Add potatoes and beans to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until potato is tender. Stir in lemon juice and serve.

Mango Chicken Curry

Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs. It is always on rotation in Our Galley. An amazingly aromatic, sweet and spicy curry sauce is made with puréed mango and you can alter the heat to suit your tastes. Serve over steamed rice and your choice of steam vegetables.

Serves 4


2 mangos diced and puréed 
1 tbs olive oil
1kg chicken breast or thigh fillets, sliced
1 brown onion, sliced
2 garlic clove, crushed
1 tsp finely grated ginger
2 tbs of Curry Powder
400ml can coconut milk or for the calorie count 1 can of evaporated milk with 2 tsp of coconut essence
To serve
Steamed basmati rice
Steamed vegetables 
Lime wedges
1/3 cup coriander leaves, to serve

Let’s get Cooking

Place the mango in a blender and blend until pureed.
Heat half the oil in a large frying pan over medium heat. Cook the chicken in batches for 5 minutes or until browned. Remove to a plate.
Heat remaining oil in the same pan over medium-low heat. Add onion and cook for 3 mins. Add garlic and ginger and cook for a further 2 mins. Add Bengal Curry Mix and cook stirring for 2 mins or until aromatic. Stir in coconut milk and pureed mango. Bring to the boil. Add chicken. Reduce heat to low and cook covered for 20 mins or until chicken is cooked through.

Serve curry with steamed basmati rice, vegetables, lime wedges and topped with extra coriander leaves.

Chicken Dumpling Broth

Delicious herbed chicken dumplings are tossed through a fragrant Asian broth, perfect for those cooler winter months. Intensifying and infusing the chicken stock that these dumplings are simmered in adds a great depth of flavour to these irresistible morsels. 

Serves 4


8 cups chicken 
1 chicken breast cut into long thin strips
1 cm piece fresh ginger, peeled and julienned or cut into match sticks
1 tbs soy sauce, dark
1 tbs of sot sauce, light
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tbs balsamic vinegar/or 2 tablespoons black vinegar
2 tsp dark sesame oil
1 tsp sugar
Pinch of salt
2 carrots, thinly sliced on the bias- about 1 cup
32 Chinese chicken dumplings, see dumpling recipe 
1/2 onion cut into wedges 
4 cups of mixed vegetables of you choice 
2 tbs diced cilantro (optional)
Asian chilli paste (optional)
Cilantro stems and leaves for serving

Let’s get Cooking

Put the broth, chicken, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavour with ginger, about 30-minutes. 
Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the onions and the rest of the vegetables and cook until the greens are blanched, about 1 minute. Remove the dumplings and vegetables and decide among warm bowls. Strain the broth through a fine sieve or muslin lined colander and then pour the clear broth over vegetables and dumplings. Dress with cilantro and Divide among warm bowls and serve with chilli sauce on the side if desired. 

Dumpling Dough


2 cups unbleached all-purpose flour 
1 egg 
¾ tsp salt 
½ cup water

Let’s get Cooking

Place flour into a large bowl. In a separate bowl, whisk together egg, salt, and water. Create a well in the center of the flour and pour in the wet ingredients. Mix everything together with a spoon (or your hands), until the mixture begins to come together. 

Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter.) 

Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.) Divide the dough in quarters. Cover three pieces of the dough with your damp towel. Lightly dust your counter-top with cornflour (NOT flour), and roll one of the dough dough portions as thin as you can, aiming for a rectangle roughly 30 x 20 cm. Cut the sheet into your desired shapes.

(I used small dumplings for the broth, but if serving them alone with dipping sauce they would be twice the size) Repeat with the remaining dough. Use the wonton wrappers immediately or freeze them. 

Simply stack the wrappers with a VERY generous dusting of cornflour between each wrapper. Wrap the stack in plastic wrap and store it in an airtight container for 2-3 months. Thaw the wrappers overnight in the fridge before using. This dough recipe can also be used for ravioli or tortellini 

Dumpling Filling

You can really fill your dumplings with anything you like. This recipe is very versatile change the protein for seafood, pork or a vegetarian option with mushrooms .


1 chicken breast diced very small
1/2 onion diced very small
1 cm of fresh ginger diced very small
1 garlic clove diced very small
1 small red chilli diced very small
1 bunch of cilantro root section for about 3 cm diced very small
2 tbs of finely chopped mint and parsley 

Let’s get Cooking

Combine all ingredients and mix well. For small dumplings use 1 tsp of mixture. For larger use 2 tsp. Place the mixture in the centre of each dumpling fold edges over to meet and pleat the edges. Stand them up on a floured surface read to cook. They take about 3 - 5 minutes to cook in boiling broth. 

Chicken and Cashew Stirfry
Chicken and Tex Mex Rice
Popcorn Chicken

Chicken and Zucchini Noodle Salad

Poached Thai Chicken
Lemon Pepper Chicken

Duck served with Sage Beans, Roasted Baby Potatoes
and Raspberry Chocolate Sauce
How to cook Duck .... See Tips

Keep coming back to see when Karen's Poultry e-book is published.

If you don't have YIAH Products don't worry checkout our Spice Blend Recipes


Popular posts from this blog

10 Storage Ideas for Small Living ....

10 Easy Techniques to Preserve Foods on your Boat

DRUM ROLL ..... Delicious Food Afloat has been released.

Our Galley Food Porn

Dreamtime Sail Instagram

Dreamtimesail Facebook