Diary of an Adventure

Harbour Town Adventures

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‘The Yard’

Oil on canvas 100cmx80cm

Rolling the pork belly, with pesto and a butterflied pork fillet to prepare the Porchetta is a messy business. I managed to make an ever bigger mess of the Weber fire, which meant only half of it was ready. Not nearly hot enough to cook the thick roll of pork. It did do a bit of the skin crisping before the oven came to the rescue. A bunch of wine while we waited the extra hour for it to cook.

Forgot the anti-chafing cream. That extra, last, glass of wine, probably didn’t help. Neither did the, failed, rescue attempt of the storm trapped bird in the midnight hours.

Puddles after the rain. Sock dye. Black nails. Heart rate marginally elevated. 12km easy fun alongside the estuary with the rising sun

Discussing composition, tone and the use of technology to untangle the frustration when a painting isn’t working. Art teacher looking for inspiration and assistance for his art class heading into a new semester.

Spectacular sunrise. Skirting the magical forest at Bibby’s Hoek. Tearing down sharp descents, powering up the steep inclines. Or at least until my legs faded. Body bounced into jelly.

‘Blue House’, an acrylic and marker pen illustration on paper of one of the houses in old town Hoi-An, Vietnam. The blue startling amongst the yellow which dominates the town.

Rain. Diabetic sensitive bobotie from Coreta’s kitchen. Three Graces, oozing grape berries. Prince squirming himself into the contours of the sofa.

‘Monochromatic’ exhibition at the old jail complex gallery. A couple of amazing works amongst the conservative. My painting ‘Boudoir Study 2’, fabulously positioned.

Porchetta

Like many traditional Italian foods, porchetta is prepared differently from region to region but is generally defined as a dish of boneless roast pork stuffed with filling and then rolled and roasted, usually over wood. In the town of Ariccia in the Lazio region of Italy, porchetta restaurants abound, leading to a close association with the dish, though variations of it are made across the country.

Add, a twist with the melting pork belly and blue cheese combination invented by Iain Graham of Urban Caprice to go with Mumm champagne.

Pork Belly and Pork Loin

• 1 piece pork belly with skin, about 10-by-20 inches

• boneless pork loin

Pork Roast

• 1 Tbsp kosher salt, plus more

• 1 tsp freshly ground black pepper, plus more

• Pesto

• 12 smashed garlic cloves

• 12 fresh sage leaves

• Herbs (recipe below)

• Blue cheese

| Preparation – Pork Belly and Loin |

With the pork belly skin-side down, score meat in a cross-hatch pattern. Turn pork belly over, and using a sharp knife, score skin deep in a cross-hatch pattern. Turn, skin-side down, and set aside.

Place the pork loin skin-side down. On the tapered side of the loin, make a cut about 1-inch deep and then cut straight across to butterfly, continuing to make 1-inch cuts until the loin folds open like a book. Set aside.

| Preparation – Pork Roast | Season skin side of prepared pork belly with salt. Turn belly skin-side down and place flat on a cutting board with the short end facing you. Season with pepper and more salt.

Spread half of the pesto over the belly, leaving a 1-inch border around the sides.

Lay butterflied pork loin in the center of the pork belly and spread remaining pesto over loin. Arrange garlic and sage on top of loin. Season with salt and pepper.

To roll the roast, begin at the end of the pork loin where you finished the initial cut, slowly rolling and packing ingredients in tightly. When finished rolling the roast, use butcher’s twine to tie roast at 1-inch increments so it will cook evenly. Set roast on a platter and refrigerate overnight.

| To Cook | Remove roast from refrigerator 2 hours before cooking.

To estimate the cooking time, measure the roast through its thickest part, and cook for 1minute per millimeter. Hence if it’s 90mm thick, cook for 90 minutes.

An indirect fire (two equal piles of coal on either side of the charcoal grate, with a drip pan in the middle to catch the rendering fat), topped with a couple of pieces of hard wood.

Place roast on the grill, turning every 10 minutes until the skin is browned and crisp.

Reduce the temperature (325ºF) by closing the vents halfway and leave until the loin reaches 140 degrees. (1½ to 2½ hours)

Remove and allow to rest for 20 minutes before serving.

Just before serving, top with a sliver of blue cheese and a tiny button of redcurrant jelly.


Herbs

• 2 Tbsp roughly chopped fresh thyme leaves

• 1 Tbsp roughly chopped fresh rosemary leaves

• ½ cup roughly chopped fresh parsley

• 3 tsp roughly chopped fennel fronds

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Diary of an Adventure

Harbour Town Adventures

A bit of fun with the underpainting of the portrait using both hands to cover the area as quickly as possible. Without creating a mess, the real challenge.

 

French country pate and red wine for lunch, after spending the morning messing about with paint.

Cosmos flowers, one of those subjects not to touch. Partly as there are a gazillion paintings depicting cosmos, and partly as they are an autumn flower that don’t occur on the Garden Route. However, stopping at Delish in Heidelberg, there was a bank of pink cosmos flowers, full of happiness that screamed to be put onto canvas.
An abstract approach with an underpainting based on Monet’s ‘The path through the Irises’ (My canvas of 50cmx60cm nothing like Monet’s monumental 1,8mx2m work) of different layers of Naples yellow, raw Sienna, gold oxide, and hints of crimson and cadmium yellow. For the wispy leaves of the cosmos plants, an intense green mixed from French lemon yellow and cobalt blue was applied in short dashes. Turquoise and cerulean blue the darker stems.
Managed to cut my thumb on a sharp knife, which isn’t anything spectacular or surprising. A nuisance!
Tanzania Exhibition.jpg
In the studio, my paintings from Tanzania are up for the first time as a collection. The paintings are full of mystery and vibrancy that somehow transcend the emotional strain I was under while there.
NSRI Station 12.jpgCrew training evening at National Sea Rescue, Station 12, to hand over the painting I did for their 50th commemorations. The painting itself is dark and brooding with big skies and seas swamping the small red rescue craft. Fortunately the seas were only marginally lumpy and warm for the training exercise, as we were soaked by the wash of the boats as they did a high speed crew transfer.
Inspiration, a collection of the photos and the fabulous article     http://www.backroadtours.co.za/product/not-so-secret-kenton/
  from our Kenton Adventure, for my next portrait painting of the guitarist outside the Wharf Street Brew Pub in Port Alfred.
Messing About with Paint

Spring Exhibition

For Spring 2016, surround yourself in colours full of the energy of a new season.
Flora, the Roman goddess of flowering plants, was depicted wearing light spring clothing, holding small bouquets of flowers, sometimes crowned with blossoms. Ovid identifies Her with the Greek flower-nymph Chloris, whose name means “yellow or pale green”, the colour of Spring.
Step into a magical wonderland of Impressionist flowers, one of the great joys of spring.
Diary of an Adventure

Harbour Town Adventures

Terry in hospital with viral encephalitis on lots of pain meds. Days revolving around visiting hours, medication and daily chores squeezed between fragments of time in the studio.
Lights across the lagoon. Windows spattered with rain. Red glow of the fire. Lemon grass scent. Meals, being my responsibility, dominated by the braai fire.
Grilled avo, with salmon and lime under blue skies. Simple. Brilliant.  My knife skills managing the lime segmentation, while the Teflon bbq sheet on the Lotus Grill did a superb job of grilling the avo’s and heating the salmon.
A slow jog that had my Achilles a tad unhappy. The first in nearly a month that resulted in a bunch of stiff muscles I never knew existed!
Portrait of ‘Preacher Man’ on the easel. Structured on the Fibonacci spiral to give the portrait its focal point, and to cocoon the portrait. An ethereal protection of the priest, whose soul has been ravaged by war.
His Indian heritage gave direction for the colouring used in the painting, with a subtle yellow undertone, contrasted with black hair, and beard. Red from the fires of burning ships, and the blue-grey of the sea to highlight his life in the navy, dominating the palette.
However, despite the past and being homeless, with all its hardship, he is at peace. Mesmerized by the shifting tides. Sunsets and sunrises and his prayers for a gentler world.
Terry home and on the slow road to recovery. Each day, a step forward. Energy pouring into the apartment, which has been transformed into a floral delight, from across the world.
Studio Exhibition AugNew exhibition of paintings up in the studio in recognition of Women’s Day. Paintings from Rwanda, Botswana, Tanzania, Afghanistan, South Sudan, England and South Africa. I used an innovative hanging method for the paintings that I did on Canvas board. Sticking the paintings onto a stretched canvas with double-sided tape. Simple, effective.
Movie night in the studio for the screening of American Splendour. One of the people watching is a comic strip artist which added an interesting dynamic to the evening.
Grilled Salmon Stuffed Avocado with limes 
Ingredients
  • 1lb Wild Sockeye Salmon
  • 3 teaspoons Williams Sonoma Potlatch Season Rub
  • 2 large Avocados,
    halved with seed removed
  • ½ lime, juiced
  • 1 tablespoon olive oil
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon pure raw honey
  • 3 tablespoon Shallot, finely diced
  • ¼ cup cilantro , chopped
  • Citrus beads from 6 Finger Limes
  • salt and pepper to taste
Instructions
  1. Prepare grill for medium high direct heat
  2. Season the salmon with the potlatch seasoning
  3. Place salmon on the grill and cook 4 minutes per side. Remove from grill and set aside.
  4. While the salmon is resting drizzle the Avocado halves with olive oil, lime juice and a pinch of salt. Place on the grill flesh side down. Cook 5-7 minutes until charred but not too mushy. Remove Avocados from the grill and set aside
  5. Whisk lime juice, olive oil, rice wine vinegar, honey, shallot, and cilantro together. Add a pinch of salt.
  6. Remove the citrus beads from the finger limes into a small bowl
  7. Stuff the Avocado halves with flaked salmon and top with the cilantro and shallot mixture.
  8. Top with a teaspoon of the finger lime citrus bead and serve.
  9. ENJOY!
www.grillingwino.com
Messing About with Paint

Romance of Travel

New exhibition 

Discover the heart, passion and romance in the art of Jandre, inspired by a world of humanitarian travel 

Walk the Champs-Élysées in Paris, reflect in the sun-dappled waters of the Villa Borgheses gardens in Rome, sit quietly under a parasol in the Sankeien Gardens in Yokohama. Picnic in a hilltop village above the French Rhone River. 

Imagine the fragrance of an English rose-garden, and smell the dust of African earth and skies connected by the legend of the Atoc bird in South Sudan.

Laugh and love with the sunset at the Heads, and remember the romance of the ‘Outeniqua Choo Choo’ crossing the railway bridge 

 The Romance of travel – a dream that for many seems unachievable