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Plodding On ...



We spent most of yesterday with the wind just abaft the beam, by about. 1500 I stowed the mainsail and we carried on running on only the jib. Mostly at around 3 knots. The 24 hour run to Noon yesterday was 81 and at that time we had 827 miles to Campbeltown.


Recipe from Katharine: (See Picture)


‘Actually, if you have an oven - something else that is delicious is called Rakott Krumpli, and it is similar to Tiroler Grostl but needs an oven – ¾ cook the potatoes, hard boil some eggs, salami chunklets, slice onion. Fry the onions and salami chunklets to get some grease out of the salami, and maybe add some oil to give the dish some nice salami-tasting oil for the next bit. In an oven dish, you slice the potatoes and layer them with onion and salami, then layer of potato, then eggs and then again etc. Add lots of pepper and salt and then cover with UHT milk – Hungarians use the telfol (sour cream, yoghurt stuff) but I think the milk should work too. Pour the salami grease over the top of everything and then put in the oven to bubble away and to finish the potato cooking. Should be quite yummy too. Hope it works with milt too, should do, as dauphinoise potatoes use milk I think? Anyway just an idea, but don’t feel you have to do it to please me! I am sure your salami needs to be treasured, but it will make the rest flavourful I am sure.’


I pretty much followed the above instructions but my salami doesn’t seem very fatty, I added some chorizo which was. I cooked the potatoes 3/4 in milk thinking it might like the starch and put sprinkled paprika and butter on top. It came out a little burned at the edges but really good, I thoroughly enjoyed it. Better than the Tiroler Grostl even though it didn’t have a delicious fried egg on top.


I tried to move the shrouds around a little yesterday so that the rubbing point at the top of the mast was moved but can’t with the mast up and it’s a bit of a palaver raising it so having noted that the equivalent bit at the bottom was not wearing decided to leave it as be for the moment. The fixing point at the bottom is a biggish shackle on the toe rail because the toe rail itself is quite sharp, and I used the shackle to reduce wear, at the top it’s through an alloy fitting which isn’t sharp but has a smaller radius than the shackle. I will probably plan to lower the mast before we close the coast for an inspection and to change things if needed.


Plodding on.

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10 Comments


Alan Wilson
Alan Wilson
Jun 04, 2021

I am so impressed by your culinary adventures. Your progress back to Tighnabruaich is also much admired.


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Jock Hamilton
Jock Hamilton
Jun 08, 2021
Replying to

Thanks Alan,

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idbids
idbids
Jun 03, 2021

Chunklets- like it, will add to my sailing glossary. Dauphinoise Queen is Charlotte and cream always she says!! Hope you’re doing lots of exercises on the deck to work off this haute cuisine !! xxx

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Jock Hamilton
Jock Hamilton
Jun 08, 2021
Replying to

Chunklets, yes a nautical term, did you need to google it? A bit short of cream, and I’ve just scoffed a tin of evaporated milk with some mandarin orange segments which would have been my closest, I guess I can add milk and butter.


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margogonggrijp
margogonggrijp
Jun 03, 2021

Will try it on top cause no oven.

Enjoy your cooking . Do you have beans and lentils that also mix very well with salami and paprika, onions and any green stuff you have on board or neapies.

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Jock Hamilton
Jock Hamilton
Jun 08, 2021
Replying to

Thanks but I’ve been bad and have no beans or lentils, something else I should have brought. Well I do have baked beans, I may try mixing some salami into that for a meal.

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weallmakechoices
weallmakechoices
Jun 03, 2021

Nice recipe - and it reminded me that my mother (who was Czech) used to make a very similar dish. I must try it minus the salami. Julie

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Jock Hamilton
Jock Hamilton
Jun 08, 2021
Replying to

Maybe some dried mushrooms / porcini as an alternative?

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robrae52
Jun 03, 2021

Bloom heck , yer eating better than me and I've got an asda doon the road

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Jock Hamilton
Jock Hamilton
Jun 08, 2021
Replying to

Cheers Rob.

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