clinging to the wreckage: Pears and repairs.

Sunday 17 October 2010

Pears and repairs.

We had a lovely sail down river. Just enough wind to blow us along at a gentle 3 knots, no waves, not too much sun. Sometimes a plan comes together....

For now we are anchored in our favourite spot, enjoying the cool weather and getting to grips with the little niggles that always arise after weeks at the dock.

So far TBH has serviced the main bilge pump that suddenly stopped working. Never an easy one this as the heart of the thing is almost inaccessible in the main lazarette. But after three goes at emptying the locker it finally succumbed to his ministrations and is working better than ever. Note to self to buy another couple of service kits, that was the last one!

A new starboard side kicking strap. This is our 'insurance' line that stops the boom suddenly swinging from one side to the other and either decapitating one of us or ripping the boom in half! A new line that require a very complex splice, cored rope you see always difficult. Fortunately TBH is a master with his 'fids'(special metal tools for splicing rope).

My job? Cooking and keeping the captain happy!Well somebody has to do it...

So yesterday his lordship having rejected the pears I had aboard I looked around for a suitable recipe to use them up, this is the one I used.

Chocolate Pear Pudding.

4oz butter
2tbsps soft brown sugar
3 pears, peeled, cored and poached in sugar syrup till soft
1 oz walnut halves
4oz castor sugar
2 medium eggs beaten
2oz cocoa powder
3oz flour
1tsp baking powder

Heat oven to gas 5/ 375C
Butter 8 inch sandwich tin
Sprinkle brown sugar on base.
Arrange pear haves,cut side down and fill gaps with walnut halves, flat side down.
Cream butter and castor sugar till light and fluffy
Gradually beat in eggs.
Stir in flour.
Sift cocoa and baking powder together and stir into mix, adding a spoon or two of the poaching liquor to make a soft dropping consistency.
Spoon mix over pear halves.

Bake for 25 mins until well risen and top springs back when pressed.
Remove from tin and invert, pears uppermost.

Serve with lashings of cream!

The captain approved...

The sponge is a bit like a brownie and the sugar caramelizes to coat the walnuts. No calories at all, NOT!!

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.