clinging to the wreckage: Barcelona World Race.

Friday, 2 November 2007

Barcelona World Race.

Another big race is about to start,11th November, in Barcelona and we just received this email from our friends Pete and Anne Thomson, father and step-mum to Alex the current great white hope of British sailing.

Hi We're currently "parked" in our van next to the Hugo Boss container and only about 10 yards from all the open 60 yachts. It's very exciting here and we're thoroughly enjoying the city of Barcelona. The race starts on the 11th and Nosille (ex sailing friends) are coming along on the spectator boat for the start. the other great thing is having wifi so can skype and email to our hearts content. Pete and I are also busy preparing the lunches each day for the shore team of about 20 people!!! You can follow the race on Alex's website or the DailySail is quite good. Gotta go. Love Anne and Pete xx

We met Pete and Anne in St Maarten's. We had just crossed the Atlantic and they were repairing their boat after Hurricane Ivan.It's a small world as we later realized that our daughter, Lucy, knew Alex.....we all decided that it was probably better not to investigate just how 'well' they knew each other!

So we follow Alexs' career with great interest. We spent some nail biting days during the Velux 5 oceans race when he had to abandon his boat mid-ocean and be rescued by Mike Golding , Ecover, only for them to both need rescuing shortly after when Ecover lost it's mast.....

Alex only has one speed, foot hard down, so his races are always worth watching. TBH also likes to fantasize about the razzamatazz and dancing girls that accompany Alexs' departures. He is sponsored by Hugo Boss and they certainly know how to appeal to the testosterone ridden groupies of ocean racing!

You can follow the exploits of Alex and his co-skipper Andrew Cape from Australia on Alexs' site and the whole race on the race site.

Good luck and fair winds guys!

We will be thinking about the traumas that parents go through as their kids set about conquering the world. Doesn't matter how old they are they're always somebodies baby!

Alex is on the left, Andrew on the right.

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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.