Steaks with Arctic Sorrel Chimichurri

Steaks with Arctic Sorrel Chimichurri

Recipe from The Galley By  Paul Rogalski (Canada C3 chef, Leg 7) 4-6 people Preparation time: 4hrs Arctic Sorrel Chimichurri Ingredients: 2 bunches Parsley Leaves 1 cup Arctic Sorrel Leaves 4 green onions (chopped or sliced) ½ cup capers (drained) 1 Garlic Clove ½ cup...
Caribou Stew

Caribou Stew

Caribou/reindeer continues to be an important resource around the circumpolar regions. Caribou are mainly found in the northern regions of North America. They are also found in Northern Europe and Asia; however, they are usually referred to as reindeer....
Ice Cream and Berries

Ice Cream and Berries

When applying for an SOI expedition, you probably do not imagine yourself eating ice cream on a ship. For many of our alumni, ice cream is a fond memory of their time onboard – a deliciously sweet dessert eaten with friends after a jam packed day! This week with...
Roasted Beets with Lentils and Honey Mustard Vinaigrette

Roasted Beets with Lentils and Honey Mustard Vinaigrette

Recipe from The Galley By Jamie Kennedy (Canada C3 chef, Leg 14) Recipe for 6 people Farm-to-Table Farm-to-table is a social movement which promotes eating locally sourced ingredients. With the food industry having a major impact on the environment, the farm-to-table...
Fresh Mint Tea

Fresh Mint Tea

Recipe: Fresh Mint Tea Ingredients 4 cups boiling water 4 sprigs of fresh mint 1 tsp lemon juice 1/2 tsp honey (or desired amount to sweeten) Directions Add fresh mint and lemon juice to boiling water and let steep for 5-8 minutes (longer is stronger). Once tea has...
Sledging Biscuits & Antarctic Pemmican

Sledging Biscuits & Antarctic Pemmican

Recipe from The Galley: Sledging Biscuits Ingredients  150g flour half tsp baking soda half tsp salt 30g full fat unsalted butter 50ml cold water Directions Preheat the oven to 190C (375 F.). Sieve the flour and baking soda together into a mixing bowl, then add the...