Falklands

A Continental Cuisine Series

Falklands Journal

Part 4

Being Sunday I thought I may get a lie in, no chance, I was off to cook breakfast rolls with Red Lion sausages, bacon and tea for the veterans in Liberty Lodge and place where war veterans can come on their own or with family. Red Lion sponsor the place so it was fitting to cook for them. I cooked bacon or sausage rolls with baconaise, a mixture on mayonnaise, crispy bacon, mustard, parsley and mango chutney. I rather use it than butter, and really makes the rolls work well, the sweetness off setting the saltiness of the bacon.

Veterans were accompanied by friends of the lodge, plus radio and telly again, including Carol & Terrence. We did photos, and had a good chat interviewing a few of the guys, and Carol, she is lovely.
Cleared up off we stopped at the Stanley Diner for a quick pic and coffee with Marlene and Richard Short and her mother, the lovely Shirley, then Kevin picked us up from Island Tours for my next adventure.

Kevin and Hattie Kilmartin run the The New Bluff Cove Farm & Penquin Tour Company. In the season running cruise ship passengers to and from Stanley to see Penguins at Bluff Cove.

They also have some of Hattie’s fabulous food, more on this in a bit. The weather is really changeable here and you can and will get 4 seasons in one day. So I was a little concerned when Kevin decides to just drive off the road, sorry track from Stanley. Off we went across peat bogs, rock and mud. It was good fun I have to say, but we went miles, across a ridge and finally to the lagoon. As we approached the Belted Galloway cattle saw us a mile away and were gone, but nestled on the banks of the lagoon where 3 areas of Penguin’s. Most where just standing about whilst 4 king Penguins had fluffy young with them. Kevin was anxious to check they were okay, especially as he explained that King’s were crap parents, leaving off spring for long periods. We walked right up to them, as they were clearly not worried about humans.

As the rain came in again, we just got the shots and piled back into the Land Rover and drove to their Sea Cabbage Café, all closed up for the winter. Here we drank a superb Upland Goose Bullshot, a sort of un clarified consommé or meat tea made from the delicious bird. Its then mixed with a large quantity of Vodka and drank warm with lots of pepper or Tabasco. The original recipe came from the shooting scene in the 1800’s in the UK and was meant to warm you up on a cold winters day. It certainly did that and was perfect for the biting winds and wet clothes.
Warmed and shots in the can we set off back and I was Kevin let me drive, great stuff REAL off roading.

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I got about half way back and Kevin took over, there was a makeshift bridge over a bog made from Argentine metal left over from a runway somewhere. As we drove back the bogs got boggier and wetter until finally we got stuck. Sam and I tried to push to no avail, so Kevin called Hattie to come and rescue us. This is known locally as getting bogged and can cause a certain amount of embarrassment or fun depending on which side you are looking from. Hattie and Jane duly arrived, with cameras at the ready and poked fun at Kevin, especially as when we were pulled out 5 minutes later stuck again. Due to advent of technology and the fast pace of life these days Facebook was at the ready, oh dear….
Happily back on the road, sorry track, we headed back to Bluff Cove farm for lunch and even more ribbing.
Hattie is a serious cook, having cooked almost all over the world, including 2 stints in Mongolia. Lunch was amazing, including brined, smoked lamb, Reindeer kebabs (from South Georgia) smoked Tooth fish salad, veggies homemade sourdough bread and a fabulous dried cherry tart with the thickest cream I have ever tasted.
Truly stuffed this time, we had to get back to Stanley as we had a dinner, yes siree, dinner at the hotel was being hosted by John Ferguson (Falklands Lamb) and chef Matt.
After trying to get an interview with Alex Reid a squid fishing boat owner, we got back to the hotel and I had a quick bath to warm up.

 

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