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JANE JARRATT started sailing in 2007 when she and her partner Andy moved from the UK to Australia. Since then they bought a boat in St Maarten in the Caribbean and sailed it back to Sydney in 2009 and have spent the last five northern hemisphere summers sailing in the Med. To avoid any winters at all, they live in Scarborough in Queensland during the southern hemisphere summer. Jane runs the Women Who Sail the Med Facebook group and her blog can be found on http://svolive.com.

FAVA BEANS Ingredients 2 x cups dried split fava beans (broad beans), soaked overnight 2 tbsps olive oil, plus a bit extra, for drizzling 1 tbsp of chopped up garlic 3 tsp ground cumin, plus a bit extra, to sprinkle on top 1.5 litres water salt and pepper sweet paprika black olives Instructions Makes 3–4 cups Drain the beans and pick out any discoloured ones. You can soak them overnight but it is not necessary. Heat 2 tbsps of oil in a saucepan and fry the garlic until fragrant. Stir in 3 tsps of cumin and then add the beans and water. Cover and bring to the boil then reduce the heat to a simmer. Cook until the beans have absorbed all the water and have broken down to a smooth, velvety puree. This will take about an hour. A pressure cooker is a good way to help reduce cooking time. Season with salt and pepper and garnish with paprika and cumin. For the final touch, place the olives in the centre and drizzle with a little more olive oil. I like to serve this dish with flatbread. SisterShip 27

Profile for SisterShipMagazine

Sistership Magazine November 2018 Special  

Written by women for women on the water and their families.

Sistership Magazine November 2018 Special  

Written by women for women on the water and their families.