Sailing recipes perfect for cooking aboard a yacht (2024)

Whether you're cooking on a catamaran or throwing a dinner party at home, our hosts know exactly what you need to whip up a drool-worthy meal for 10 people in a basic kitchen. Check out these delicious sailing recipes that will wow anyone's taste buds. Even if you're self-catering on The Yacht Week this summer, you can still make these more-ish meals for your crew.

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Sweet potato and steak salad with honey mustard dressing

Serves 10 people

What you'll need

• 4 golden sweet potatoes (cubed)
• 5 sirloin steaks (or similar)
• 1 large packet of Greek feta
• 3 bags of fresh arugula/rocket
• 2 sliced red onions
• 2 cooked white onions (optional)
• 2 packets of cherry tomatoes (sliced in half)
• Paprika
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• Lemon juice
• 1/2 tsp butter (for cooking)
• 1 garlic clove (peeled and crushed)
• 1 tsp balsamic vinegar
• 2 Tbsp cider vinegar
• 6 Tbsp sunflower oil

How to make it

1. Begin with seasoning your cubed potatoes with paprika, salt, pepper and a drizzle of honey, and then roasting them in the oven. Preparing this in the morning ensures they cook up nice and crispy.
   For the dressing: mix dijon mustard, honey, garlic, balsamic vinegar, cider vinegar, sunflower oil, salt and pepper in a bowl to taste. Mix well to a smooth runny consistency. You can always use a blender if it’s available.
   For the steaks: generously season the steaks with salt and pepper on both sides. Heat your skillet (preferably cast iron) to high for 5 minutes, then add butter to the pan and immediately top with a steak. Cook for 3-4 minutes before turning over, and cook for a further 2 minutes for rare (or a further 3-4 for medium-rare). Continue this process for all your steaks, then leave them to rest for five minutes before slicing and serving. At this point, you can add your sliced white onions to the pan.
   While steaks rest, add your salad ingredients to a bowl then add the feta and sweet potato, making sure it is well mixed.
   To serve firstly plate the salad and potato mix, then place the steak on top, being careful with the aesthetics. Finally, top with cooked white onions if you want too, and drizzle the honey mustard dressing over and around the plate.

Chilli and lemon prawn linguine

Serves 10 people

What you'll need

• 2kg king prawns (frozen or fresh)
• 1.5-2kg dried linguine (depending on everyone's appetite)
• 1 fresh lemon
• Lemon juice
• 1 white onion (diced)
• 2 packs cherry toms (sliced in half)
• 1 yellow pepper (sliced or diced)
• 3 garlic cloves
• Small glass white wine
• 1L carton cooking cream (or half and half)
• Paprika
• Fresh chilli flakes
• Black pepper
• Fresh parsley
• 100g parmesan (grated)
• Parmesan shavings (extra for serving)
• Fresh arugula/rocket

How to make it

1. Start by dicing the onion and frying it off with one of the garlic cloves and a dash of olive oil. When the temperature is up, add the prawns.
   While prawns are simmering, put your linguine on to boil in another pot.
   Once the prawns are cooked through and smelling delicious, add the white wine and cooking cream. There should now be a lot of liquid now, so if your frying pan is not deep enough, you can transfer the ingredients to a pot.
   Add your sliced (for texture) or diced yellow pepper. Turn the heat down to a simmer.
   Add black pepper, paprika, chilli flakes, parmesan and a large dash of lemon juice to the mix.
   Leave the sauce to simmer for around 20 minutes to let all the flavours come together. Add another glove of garlic if you feel it needs more flavour.
   Once the pasta is ready and you are ready to serve, add the cherry tomatoes and finely chopped fresh parsley to the sauce.
   To serve, either mix the linguine into the sauce or layout the pasta and spoon the prawn mix over the top. Finish with a bundle of fresh arugula/rocket, fresh parmesan shavings, cracked black pepper and a lemon wedge.

Slow-cooked sweet and sticky beef pad thai

Serves 10 people

What you'll need

Slow-cooked beef:

• 2kg boneless roast beef
• Soy sauce
• 1 cup beef stock
• 4 garlic cloves
• Large piece of ginger
• 4 eschalots, thinly sliced
• 800g stir fry noodles (4 x 200g packs)
• 1 head of broccoli (or other veg as substitute)
• 2 white onions
• 1 packet of peanuts (crushed)
• Sesame seeds
• Fish sauce
• 10 eggs (one per dish)

Garnish:

• 5 limes (sliced into wedges)
• Sliced chillI
• Spring onions

How to make it

1. Heat oil in a large heavy-based ovenproof saucepan over medium-high heat. Cook the beef for 10-12 minutes or until well-browned all over. Set aside.
   Reduce heat to medium. Add eschalot and stir for 5 minutes or until softened in the same pan. Add garlic and ginger and stir for 1 minute or until fragrant. Return meat to the pan and add soy, sugar and stock until all meat is covered. Bring to the boil. Cover and cook on a simmering stove for 2 hours or until very tender. Using two forks (or your own preferred method), shred the beef. It should fall apart very easily if it has been cooked for long enough.
   Stir-fry your broccoli (or other veg) with garlic and sesame oil until soft and set aside. Cook your noodles until al dente and set aside. It is very important not to overcook the noodles or they will become mush in the pan.
   Cook each serving of pad thai individually (or two at a time), using a large wok or frying pan. Add sesame oil, soy sauce and fish sauce to the noodles in the wok, then toss and add one egg (per serving) and vegetables. Toss until mixed well and egg is cooked through.
   Plate noodles first then add beef on top, using lime, peanuts, sesame seeds and chilli for garnish. Repeat for all ten servings.