- expect the unexpected…….
On a sunny morning on 22nd December, Adrian M, Richard, David as well as Amy and Diana gathered for a row to kick off their festive season. Hoi Larntan was efficiently launched, seats were allocated and a few masterly strokes carried the crew into open water. The conditions were perfect for a row across Barton Broad with How Hill the destination.
All rowers were in good spirits and Richard maintained the mood with wildlife sightings, real and imaginary. Morale was high and all rowers were still laughing on the return. Barry, the land based photographer, had to persuade an inquisitive swan to keep social distance.
This was an expedition to remember. Thanks to Richard for the following report:
“Tom, Richard, David. Barry and Tony set off from base and headed for Dilham. The weather was overcast, light winds and 12 degrees as arranged by Tom.
An uneventful row and only one Marsh Harrier spotted. Once we got to the 3 mph sign before Dilham, we shortened oars and continued to the outskirts of the village before mooring up for refreshments. Tony kindly provided homemade mince pies, the first of the season for most.
The wind started to pick up so we headed back to Barton Turf. The wind freshened further and the balmy 12 degrees felt more like minus 12. The crew encountered some challenging stints against the blow but powered through in true CRAB style.
45 minutes up to Dilham, 50 minutes back. Well done crew!!”
Thanks, once again, to Richard Andrews for the following description and pictures of a clearly stunning outing on Tuesday 15th December:
Richard A, David P, Roland G, Tom H and Ian M set out from Barton Turf at a rhythmic pace. We followed the left side of Barton Broad then rowed around the tranquil waters of Turkey Broad.
Having the Reverend Tom Harris onboard ensures we get fantastic weather. And glassy water.
We then headed down Black Kiln Dyke, expertly helmed by the authorised rower, and stopped for refreshments at Neatishead Staithe.
We then headed back to Cox’s Marina via the opposite banks of Barton Broad.
A great morning’s outing.
Friday 11th December dawned cloudy and drizzly. This did not bode well for the morning’s outing. However, the damp atmosphere receded to put Tom H, Adrian M, Roland G, David P and Barry H in fine spirits. A good pace to Wayford Bridge was maintained and the coffee and chocolate break was very welcome. The return to Barton seemed to pass equally quickly with the crew achieving an effective rhythm. This was a great row, particularly for Crabbers who had been many weeks away from the water. The weather stayed kind throughout..
Below is a picture of “Hoi Larntan” nestling in its Barton Turf resting place. Lovely to see when arriving for a row.
Many thanks to Tom H for leading the outing, on the morning of 8th December, and to Richard A for the following words and photographs. It looks a great expedition!
This was the first post “lockdown 2″row at Barton Broad.
The authorised rower had a word with the powers that be and we were provided with sun, glassy water and lots of wildlife.
Zero degrees at Barton Turf when we set out, but the sun broke through halfway across the broad. We turned up the River Ant and were treated to beautiful reflections on the water with no hire boats to contend with.
We took a break at How Hill and moored up at the CRAB private mooring and enjoyed refreshments and lively banter.
On the trip back we steered around the edge of Barton Broad and took in the wildlife.
If the upcoming trips can be half as good as this one, then we are in for some good outings.
Great rowing from Adrian M, Richard A, David P, Tony B not forgetting the authorised rower.
Rowing has restarted from Barton Turf! Photographs of outings will follow. In the meantime, here is another recipe for you. Enjoy Rob D’s Panna Cotta which looks as if it could supply you with plenty of energy.
Italian Panna Cotta
A Panna Cotta using egg white as a setting agent rather than gelatine- people wishing to question if this is a real Panna Cotta can argue amongst themselves, whilst others tuck in…..
Serve alone, or with any fruit coulis / compote plus shortbread or sable biscuits.
The caramel, perhaps the trickiest part, can be omitted.
Ingredients to make 6:
64g sugar, water
For Panna Cotta
Double cream 300ml
(Needs a high fat cream. ‘Extra thick’ has been fiddled with & doesn’t work, nor do substitutes)
Granulated sugar 100 g
Vanilla extract – 1tsp
4 large egg whites
6 ramekins & a baking tray to use as a water bath.
Tall measuring jug that a stick blender will just fit in.
A digital thermometer is really useful.
Caramel (optional – can be omitted entirely, 3 different methods given )
A) Place 60ml water to 65 g sugar in a scrupulously clean saucepan (rinse with hot water to remove any dust or traces of detergent). Boil gently & without stirring until sugar is dissolved & temperature reaches 176 C (medium brown). Remove from heat, add 40ml water, CAREFULLY, IT WILL SPUTTER, whisking to combine. Gloves & eye protection might be thought appropriate.
Pour the caramel into the six ramekins.
If at any stage the caramel crystallises, burns, bursts into flames etc., either start again or give up with it, leave the pan to soak & get on with the Panna Cotta.
B) Caramel can be added once the Panna Cotta is completely finished by sprinkling a layer of sugar on top of the Panna Cotta, then using a blowtorch to melt & brown it. Requires practice, small blowtorch recommended. If this is done, serve in the ramekins.
c) Using either of the above techniques, make a thin layer of caramel on a baking sheet, cut into shards & serve on top of the Panna Cotta.
Heat oven to 150 C non-fan / 140 C fan. Fans can dry the surface of the Panna Cotta, best avoided.
Put cream, sugar & vanilla extract in a saucepan, heat very gently & stir until sugar dissolves, not raising the temperature more than needed to dissolve the sugar. Do not boil. (If you do, start again). Cool to lukewarm.
Place egg whites in a tall measuring jug, add the cream mixture. Submerge a stick blender into the mix, and without introducing air or allowing the mix to foam, mix to completely homogenous.
Divide the mixture between the ramekins, place in the baking tray, add boiling water to halfway up.
Bake for 30 – 40 minutes, until the Panna Cotta is at 73 C. Remove from water bath, cool & place in a fridge until set.
They should be turned out, which may require a hot knife to dislodge them – if they won’t come out, serve as they are. If too runny, add brandy & serve as cocktail.
You may remember that the last newsletter contained a request for members’ recipes. Well, here’s the first one from Adrian H. He says that the biscuits will provide you with enough energy to row to Australia! More to follow …
85 g Porridge oats85 g Desiccated coconut
100 g Plain flour
100 g Caster sugar
100 g Butter
1 tbsp Golden syrup
1 tsp Bicarbonate of soda
Heat oven to 180C (160C fan).
Mix dry ingredients (except bicarbonate) in a bowl.
Melt butter in a small pan and stir in golden syrup.
Add bicarbonate of soda to 2 tbsp boiling water and stir into butter mixture.
Add butter mixture to dry ingredients and stir to incorporate.
Take dessertspoonsful of the mixture, shape into balls in the palm of your hand.
Put onto baking sheets with a gap between (should make about 24).
Press each ball with your thenar eminence (heel of your hand) to about 1 cm thick.
Bake for 8-10 minutes until golden. Allow to rest for a few minutes and then put onto a wire rack to cool.
Best eaten on 25th April.
Many thanks to Adrian. Keep those recipes coming.
Monday 2nd November saw “Bluejacket” towed from the Carnser to have a period of refurbishment at Rob’s house. All rowing will be suspended during lockdown. Humphrey, Alan, Rob and Barry moved “Bluejacket” on to the road trailer in gusty but sunny conditions. Thanks must go, once again, to Humphrey for towing and, of course, to Rob for looking after the skiff. Alan and Barry added some muscle on this occasion.
“Hoi Larntan” will remain at Barton Turf for the time being. Let’s hope that rowing can resume in the not too distant future …
The boat trailer which Anta has kindly been storing in her garden for several weeks has now been moved to Carl’s Blakeney boatyard, see below. Many thanks to Anta and Carl. Humphrey, Rob, Anta and Barry formed the team which organised the trailer’s transfer. Humphrey performed the difficult task of towing and this is much appreciated.