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SAFETY STUDY
NO SIGNAL, NO WARNING
In a narrow strait, neither crew of a cargo ship
and a fishing boat knew of the other's
presence until they collided.
LESSONS
-Neither vessel detected the other on radar in
time to avoid the collision. The cargo vessel's
radar had earlier been adjusted to allow for
the effects of rain and sea, but as conditions
changed it was not re-adjusted. The fishing
boat skipper could see the radar display from
his position but his attention was focused on
hauling his pots.
-The crews of both vessels were not
keeping a proper lookout,
-Given the speeds of the two vessels
involved, even the 2-3 cable visibility would
have given them time to avoid the collision
had both taken proper action. Source: UK
MAIB
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GALLEY
POMEGRANATE AND CHICKEN STEW
Ingredients: 1-2tbsp olive oil; 1
higher-welfare whole chicken, jointed; 1tsp
paprika; 2 onions (sliced); 4 cloves of garlic
(finely chopped); 1 red chilli (finely sliced);
2tbsp fresh coriander (finely chopped) plus
extra for the rice; 300ml tomato passata;
4tbsp pomegranate molasses; Approx
200ml pomegranate juice; boiled rice;
pomegranate seeds.
To make your own pomegranate
molasses: simmer pomegranate juice until
thick and sticky.
Method: Heat the oil in a casserole over
a medium heat. Season the chicken with
salt, pepper and paprika, then brown in the
hot oil for 7-8 minutes. Remove the pieces
to a plate and set aside.
In the same pan, add another splash of
oil with the onions. Stir well, being sure to
catch the sticky bits at the bottom of the
pan.
Cook slowly for 15 minutes, till onions are
soft, adding the garlic, chilli and the
coriander for the last five minutes.
Stir in the passata, molasses and
pomegranate juice, season well, then bring
to the boil.
Return the chicken with any juices to the
pan, cover and lower heat.
Simmer for 30 minutes, until the chicken
is cooked and the sauce has thickened,
checking often that it's not sticking.
Toss the rice with the extra coriander,
then place the chicken on top and scatter
with pomegranate seeds.
CLASSIC EGGS
Ingredients: 12 hard-cooked eggs
(peeled); cup mayonnaise; 1tsp white
wine vinegar; 1tsp Dijon mustard; 1/8tsp
kosher salt; Dash of hot sauce (optional);
Garnish: paprika.
Method: Slice eggs in half lengthwise,
and carefully remove yolks, keeping egg
whites intact. Grate egg yolks using small
holes of a box grater. Mash together yolks,
mayonnaise, vinegar, mustard and salt.
Add hot sauce, if desired. Spoon or pipe
yolk mixture into egg whites.