Cabbage and Eggs Extravaganza
It’s the first overcast, cold and misty day we’ve had aboard Song of the Whale since the Week 2 crew set off from Mallaig last Friday. But as we sail out of Castlebay harbour, leaving Barra behind us shrouded in rain, there is warmth and cheer in the galley as David Harradine rescues us from the gloom outside with a recipe straight from his Yorkshire family tradition: “a poached eggs and cabbage spectacular” – at least that’s what we are told to expect. As we wait in anticipation for the chef to create his masterpiece, the expected 15 minutes preparation time turns to 40 minutes, expectations mount and cups of tea are drained. But we are not disappointed when plates of shredded cabbage piled high with poached eggs and delicately laced with dashings of mustard arrive in front of us – on the contrary we are amazed that cabbage and eggs can truly be so spectacular! A triumphant outcome for two wilting cabbages and a damp and drizzling crew.
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