Diary of an Adventure

Harbour Town Adventures

My collarbone a tad unhappy. Never a good idea to fall off your bicycle, particularly at the bottom of a decent. Only made a tad better by it being into soft sand. Legs a tad wobbly after an East-Head jog. Sea freezing. B’fast stunning.

The painting ‘A Moment in Time’ is crated and heading to Atlanta. A few splinters from building the crate, and only one dubious measurement incurred.

Air of Harbour Town reverberating with the assault of high octane, supercharged engines. The Motorshow and Simola Hill Climb are back. The Simola hill being converted into a racetrack, with the safety barriers hopefully only in place for awesome photographs. Nothing about them making the cycle any easier.

The portrait ‘Herder’ is finally sorted A spot of intense white (Its actually and combination of light yellow and blue, which when viewed next to the dark Alizarin crimson and Ultramarine blue looks like a brilliant white), a tad distracting. However, it’s an unexpected accident that I’m comfortable with. 

My legs coated in a sticky sheen. Goo from the bicycle front wheel, pierced by a glass shard. As I did not carry a puncture kit, I was lucky that it happened close to home and I could make my way back to the Caltex for a Seattle cappuccino.

Terry made a Tomato and Crab salad with basil pesto, from the new book by Jan Hendrik van der Westhuizen. Delectable. Salmon pasta and a tiramisu desert, both favourites that we haven’t had for ages. 

TOMATO AND CRAB SALAD WITH BASIL PESTO
SERVES: 4

DIFFICULTY: EASY

PREPARATION TIME: 20 MINUTES + 2 HOURS CHILLING 

INGREDIENTS
Mixture of fresh tomatoes, washed and quartered

Buffalo mozzarella cheese

Fresh herbs for garnishing 

FOR THE CRAB SALAD
45 ml crème fraîche

15 ml wholegrain mustard

250 g crab meat (tinned, fresh or thawed)

10 ml minced chives

5 ml green Tabasco sauce

Olive oil

Sea salt and freshly ground black pepper

Lime juice (1/2 lime)

FOR THE BASIL PESTO
1 CLOVE GARLIC, PEELED

Sea salt 

Large bunch basil, leaves picked and washed

60 g pine nuts

45 ml extra virgin olive oil

60 g Parmesan cheese, grated

Freshly ground black pepper

METHOD
Mix all the ingredients for the crab salad in a large mixing bowl and mix well. Season to taste and refrigerate for at least 2 hours.

To make the basil pesto, bash the garlic in a pestle and mortar with a pinch of salt. 

Add the basil leaves and pine nuts and crush to a coarse paste. Add the olive oil and stir in the Parmesan, adding a little water if you would like it runnier. 

Continue until smooth. Season with salt and pepper and refrigerate until ready to use.

To assemble the salad, use a pastry brush to paint a thick line of basil pesto across the centre of the plate. 

Use a small mould of your choice and create two circles of the crab salad. Mix the tomatoes in a bowl and sprinkle with olive oil, vinegar, salt and pepper and toss until well covered. 

Arrange the tomatoes on the basil pesto between the crab salad and top with pieces of buffalo mozzarella. Garnish with fresh herbs.

http://www.janhendrikblog.com/seasonal/2015/10/1/tomato-and-crab-salad-with-basil-pesto

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One thought on “Harbour Town Adventures

  1. Clare bosman

    I love following your antics Jan Raats, along with the meals, recipes and wines shared with your many friends. Thank you 🇿🇦🍷

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