Friday 2 August 2013

Island Time: Hornby Island, that is...






This is preparation entry number two.  Cap'n says the first mate can only post about how much fun we are having.  So this week on Hornby Island (pop'n:  1084) has been fun.  It is kinda like the caribbean....


There are sandy beaches, gentle protected anchorages with little waves, 15 knot winds, but it smells very different here, of seaweed and briny oysters.  Today is the only day I took my phone along (did not pack a proper camera!) and also is the first overcast day, so no pics of the crystalline blue waters and sky.

Our generous host Anders correctly pointed out shortly upon our arrival that Mr. Gucci was superfluous, and should be given a rest:  the only time that is important is Hornby Time.  I obediently and promptly put my watch away, and discovered the true meaning of Hornby time earlier today.  


We are hosting friends of Jen and Ander's for Caribbean night tonight:  jerk chicken, rice and peas, and coleslaw, taking over as we are wont to do as guest chefs.  So the cap'n was insisting that we take a walk to the Hornby central market to pick up the last of our provisions.  The first mate replies that she is not a sherpa, we have a perfectly good all wheel drive Dodge machine to cart the ginger beer, rum and limes for the Dark 'n Stormy's, and hence, a deal was set to use the machine for the heavy lifting and then hike in a provincial park just as soon as the jerk sauce was made and the chicken (grown on the very farm where we are staying) was marinading.  


IMG_20130802_150609.jpg
Razorback Red Snake
After our expedited chores were complete, we set off to Helliwell Provincial Park.  The 5 km walk was prolonged, as there were pods of Orcas and lots of sea lions to watch.  They were too far out to get a good shot with a camera phone.  However, a quick walk morphed into several hours of fun!  This was truly Hornby time!


We did get a good shot of wildlife though, on the homeward trail we met this friend: 
















And just 100 metres from the sea there are trees like this!  They don't make them like this in the Caribbean!


Our visit coincides with the Hornby Festival, and we look forward to seeing the African Showboyz, a drum group tonight,  and a funk band tomorrow night, Papagroove, both playing at a picturesque farm, lying beside the ocean.  


August 8, 2013  Update

As soon as this entry was written, I looked out the window of our farmhouse to see two friendly horses and their riders cavorting around the orchard, accompanied by a friendly neighbourhood deer.  I have a nice picture but am currently using the (non-functional) mac and can not post it.  

There is a great deal of heretofore unrecognized charm to waking up on a farm.  For example, the baaing of sheep in your front yard is a very easy way to be roused, and the braying of Dove the miniature Burro can be quite amusing.  


I have had a request for recipes for the aforementioned meal, from people who said they enjoyed the meal and would look at the blog if the recipes were posted, so I will do my best.


For the jerk sauce, there are many variations, and we just whipped one up from a jamaican tourism website.   We made from scratch on Hornby because we could not buy sauce in a jar (and we had already found cinnamon, nutmeg, and allspice in the cupboard--thank you to our hostess, Karen, who enjoyed a gift of sauce in exchange)!  The first mate has found nurse Nadeisha's authentic Jamaican family recipe (not tried yet, but recommended as authentic!):


Nadeisha's Jerk Sauce:


You will need the following ingredients to prepare enough jerk chicken for 4 people:-


6 sliced scotch bonnet peppers (I use more or less depending on the spice tolerance)


Thyme (Fresh)

Ground allspice
Cloves garlic, finely chopped
Medium onions, finely chopped
2 Tbsp. sugar (or to taste)
2 Tbsp. salt
2 Tsp. ground black pepper
A little of
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
I also add a little ketchup

Method
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquefied in the blender.
Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight.



Rice and Peas for a Crowd:



2 Cups caribbean rice (or chinese, or spanish.  basmati is all we had and was eaten with gusto despite it's least preferential status).

4 Cups of liquid, including:  juice from the can of beans (we use kidney, but pidgeon or other peas are fine); 1 can of coconut milk (or 12 oz water and 1/2 C. coconut cream, which keeps for a long time unrefrigerated); water 

One I4-16 oz can of beans (previously drained)

large sprig of thyme

1/2 tsp of salt

1 whole habernero pepper (other if necessary):  we improvised with jalapeƱo, but cut it in half and added the seeds 


Boil liquid.  Add rice and peas and spice.  Cook on simmer for 20 mins.  Serve.  We used a rice cooker on Hornby (Ist time, worked like a charm for you landlubbers.  No such luck at sea, when our propane simmer is too high for rice cooking, and one needs to light and ignite and douse repeatedly.  I will buy a heat diffuser, which should help with this problem).  Discard thyme and habernero and serve to happy others.  

Caribbean Coleslaw (Modified from Petty, the Trini cooking Goddess's recipe)

shredded cabbage

mango

red peppers

green onion

(i used shredded carrot)

Canned or fresh pineapple (can add crushed to the dressing)

chopped cilantro

Dressing:

Mayo (i used homemade, made with lime)

My adaptation uses half mayo, half greek yogurt (make it yourself, drain reg. yogurt in a strainer through cheesecloth if you are fancy, but paper towel is fine).

squirt of honey (tsp or more, depends on the crowd!).  

more lime, to taste

salt and pepper

Enjoy!