clinging to the wreckage: Hugo Boss News.

Wednesday, 12 December 2007

Hugo Boss News.

This is the latest news from Hugo Boss. We just received an email from Pete and Anne saying that they(Alex and Andy) have slowed the boat a little to try and minimize any damage!

They are currently in 3rd place.

Tuesday 11th December 2007

Time: 16:00 GMT
Latitude: 50 24.22’ S
Longitude: 43 00.14’ E
Position: Third
Average speed: 16.5 knots

It was dreadful news to hear that the French boat Delta Dore lost her mast last night. What makes it worse is that they had to cut the whole mast away, as it was damaging the boat in the sloppy seas. This means that they have nothing left to make a jury rig and land is 800 nautical miles away. Both Capey and I really feel for co-skippers Sidney and Jérémie, and we wish them a safe trip north to South Africa. There are three boats now heading into port and Estrella Damm is the only one that looks like it will be able to rejoin the race. I wouldn’t bank on this being the end of it either, the stats suggest that nearly 50% of the boats will not finish this race so it is really important to not push too hard especially this far south and so far away from all rescue services. I was lucky last year when I lost my last boat that Mike Golding, a fellow competitor, was close enough to rescue me. If I had been forced to wait any longer for a rescue ship to arrive, I might not be here now.

It is getting even colder down here now and it’s blowing 25 to 30 knots. Snow flurries and sleet showers are a daily occurrence, and disaster struck yesterday when the heater broke, leaving us rather cold and grumpy. Today we have seen the sun for the first time in a while and after some technical advice about the heater from a fella called Toby, we are all warm and toasty again. Heat makes a big difference to life onboard, dry clothes, dry cabin, it completely changes the morale and thanks to our wind generator taking the load off our engine for charging the batteries, we have fuel to burn!

Capey and I are still chilling out at the moment and will do for a little while to come. When the conditions are appropriate we will put our foot on the gas, but for now we are preserving our energy and waiting.

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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.