clinging to the wreckage: Alone again...

Friday, 8 May 2009

Alone again...

Yesterday our guests, Charlotte(eldest daughter) and her old University chum Jess, departed for The UK after spending a delightful couple of weeks with us.We had intended collecting them from Belize City but it turned out that they caught one of the Tropicair flights down to Placencia. At a cost of $75 US each for one way it seemed a little pricey compared to internal flights in panama but it certainly was convenient.

We enjoyed a couple of days anchored off the small centre at Placencia and the girls found the locals very friendly and helpful. we certainly reaped the benefits of having a couple of attractive young females aboard! Water dropped from $4 for 20 gallons to $2 and they were never charged the $5 fee for leaving rubbish ashore! I have been thinking of trying to disguise TBH but don't think anyone is going to be fooled!!

We then headed North up to Blue Ground Range and then North again to Blue fields. We enjoyed some excellent snorkelling on Rendezvous Quay and the two guys who look after the island offered to keep TBH hostage to ensure we returned the following day! Initially they demanded a $5 a head fee for landing but that was forgotten as the girls flashed their bikinis! Ageism or what...

We sailed slowly back to Placencia where a great social life was enjoyed. So a very successful time. It was a delight to have them on board.

So now we will stay in Placencia to regroup ourselves, the boat seems very quiet. Washing to be done, some minor repairs and a bit of reprovisioning and then off to a nice secluded anchorage for us. The weather is nye on perfect with a nice breeze to keep the batteries charged, little o no rain and just occasionally a small swell to remind us that we are at anchor.

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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.