clinging to the wreckage: Decisions...

Sunday, 7 November 2010

Decisions...

Once upon a time I was a normal housewife. You know one of those with a washing machine, dishwasher and refrigerator. From time to time I even had a lovely girl who did the housework too!

This week has delivered a new challenge. About three days ago the refrigerator stopped working. There I was running the engine, to charge the batteries and cool the fridge, when the old girl(engine) started to work really hard and emitted a blood-curdling squeal from somewhere in the bowels of the boat. Before TBH could yell I had the thing turned off and we looked horrified at each other.

My first thoughts are total catastrophe, I know it's boring but I always think the worst. TBH was convinced that it was the refrigerator. We had trouble a couple of years ago with the compressor and he was adamant that it had finally seized.We let the engine cool right down, switched the refrigerator off, restarted the engine and no squeal. Turned the refrigerator on, 1000 dying cats in the bowels again...

We are anchored in a lovely quiet spot, enjoying the solitude. We had to make a decision would we go back to town, buy ice and order a new part or be hardcore and live on the edge, sans cold box? What a choice. Well when I tell you that I have spent the last three days cooking up a storm you'll realise that we decided to stay here. The refrigerator stayed cold for about three days so I have been using up the perishable food as quickly as possible.

It's been a bit of a challenge! The meat went first and we have dined superbly every day..the finale yesterday was roast pork, roast potatoes and Brussel sprouts followed by lemon cheesecake. The bacon and hard cheese have turned into an assortment of flans and this morning I have been using up the fast liquefying butter by making fruitcakes with a good long shelf life.I have managed to use most of the ricotta and cream cheese but so far am fighting a losing battle with the yogurt and sour cream. Actually just had a thought, I can do dauphinoise potatoes tonight that'll use the sour cream up!

So the next few days we will be into pizza's and all those lovely lentil dishes that use no refrigerated ingredients. Then it will be back to civilization again and see if we can repair the fridge. Wish us luck!

Do I miss the past life of domestic ease? I'm not telling!

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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.