 |
 |
|
|
|
|
||
|
|||||
|
|||||
|
|
|
43 49.6N 15 36.4E July 2003 Marina Betina on Murter has its fair share of charter boats but there is also a thriving wooden boat repair and restoration industry. There was a 25m cargo boat being worked on by what appeared to be a cooperative of friends and in the background are three wooden fishing boats out for anti-fouling. If you look carefully there is one that appears beyond all practical repair but it is probably somebody’s dream.
Half a red pepper and two courgettes cut into batons and a clove of garlic were softening nicely in olive oil when the gas ran out. Where the hell has all this wind come from? Up in the cockpit it ws blowing 25kts, the sun awning was straining at its tethers, Compromis was being blown back towards the concrete pontoon and Liz was reading Alison Pearson’s “I don’t know how she does it.” Down came the awning, on went an extra bowline but by now it was difficult to pull against the wind.Eventually we managed and then set stern springs. 25/30kts of wind from the north east. Was this the dreaded bora about which the pilot book warned us on every page? Liz went back to her book and after changing the gas bottle down I went to the galley. Liz had bought some liver thinking it was liver and some cream thinking it was yoghurt. I added some of the cream to the risotto and gently fried the liver in olive oil adding balsamic vinegar near the end to give the dish piquancy.
What you need for two. Half a red pepper,sliced. Cream 2 courgettes cut into batons. Half a mug of risotto rice. Clove of garlic crushed or sliced. Two slices of liver. Lamb or calf. Slosh of white wine. Olive oil and balsamic vinegar 500ml of hot vegetable stock. Chopped parsley. What you have to do. Gently fry the red pepper, cougette and garlic in a large frying pan for about 5 minutes. Add a slosh (1/200ml) of white wine and stir until it is absorbed. Add the hot stock a cupful at a time and stir until each one is absorbed. Cook the rice for the time on the packet or until it has just the suggestion of a bit left. Add more or les stock to give the consistency you like. Just before serving stir in 2/3 dessertspoons of cream. About 5 mins before the rice is ready cover the bottom of a frying pan with olive oil and put it on a moderate heat. When it is hot add the liver and fry for about 3 mins per side. When the liver is ready stir in balsamic vinegar to taste. I like quite a lot while Liz likes only a little. Serve the liver on the risotto, drizzle with the oil/vinegar sauce and garnish with parsley. Wine. The best of the less expensive white wines was Vinaria Daruva. Sauvignon 2000.
|
|
|
|
|
|
 |
[Home] [Our articles] [Cookbook] [Readers] [Links] |
|||
Saturday night and Sunday morning were fine. We ate out in the marina restaurant on Saturday night and shopped in the village on Sunday morning. The decision to stay an extra night was made over Sunday lunch, as was the one to sail up the river beyond Sibernik to Skradin marina and visit the Krka Falls.
Every night I sleep in the cockpit but at two in the morning the thunder and rain woke me up so after closing all the hatches I slid into bed with Liz in the forepeak. We decided to stay another day in Betina.