Recreations

 

Cooking

  This section under construction...

I've placed a section on cooking here because it is one of my lasting pleasures, and because, long ago in Montreal, I promised Jacques Parent a recipe for Soupe au Moules. Watch this space...

For the time being, try

Gravlax

Adapted from Alan Davidson "North Atlantic Seafood", Penguin

• filleted fresh salmon, middle cut, 1.25 kg (3lb)
• a large bunch of dill
• sea salt, 4 tbs
• castor sugar, 1.5 tbs
• crushed white peppercorns, 2tbs

Sandwich this lot between two fillets of salmon, skin-side out. Use weights and a board to press for 36-72 hours in the fridge, turning and basting every 12 hrs or so.

Scrape off excess dill, pat dry, slice across the grain, fairly thick (3mm). Serve with Gravlaxsäs.

Gravlaxsäs

 

Combine

• 4tbs Dijon mustard
• 1tsp mustard powder
• 1tbs castor sugar
• 2tbs white vinegar

Beat in gradually (to obtain a thick consistency)

• 6tbs vegetable oil

Add

• 4tbs chopped dill

Sailing

 

With my family, I sail on the 25-ton, ocean-going junk K'ung Fu-Tse, designed and built (of aluminium alloy) by Tom Colvin in Miles, Virginia, USA.

We collected KFT from Fort Myers, Florida in 1990 and sailed her back to Edinburgh with the following ports of call:

• Cape Canaveral
• Norfolk, Virginia
• Greenport, Long Island, New York
• Oban
• Inverness, via Caledonian Canal
• Fraserburgh
• Leith

Since then our voyages have been less extensive

• 1992 Granton, Arbroath, Kirkwall (Orkney), Lybster, Fraserburgh, Peterhead, Granton.
• 1995 Granton, Fidra, Eyemouth, Lindisfarne, N. Berwick, Granton.
• 1996 Granton, Whitby, Sunderland, Blythe, Amble, Lindisfarne, Dunbar, Granton

Clubs

• Royal Forth Yacht Club
• Cruising Association

Experiments with Java

• Click