SOUTHAMPTONS FLOATING BRIDGES

Not so many years ago, if you needed to get from Woolston to Southampton you had either to travel about 4 miles by road or cross the river Itchen by chain link ferry. As a young boy my dad would take me down to the slipway at Woolston and watch the Floating Bridge come in, drop it's landing platform and see the cars, pushbikes and people getting off. On one occasion i saw a young chap, who was obviously late, riding his bike for all his worth down the slipway, getting off and throwing his bike on the departing ferry, only to see it fall short and into the water. Although it only took four minutes to cross, as a young boy it was an exciting experience!
Now, sadly the days of the chainlink ferry are long gone and in it's place is the 'New Itchen Bridge'.
If you want to board one of the original Chainlink Ferries you can. It is now a restaurant called The Ferry Restaurant  The food is very good, it's only a small restaurant so you will probably need to book.

COME ON YOU REDS

Another shining light in this great city is Southampton Football Club.
Under the guidance of Nicolas Cortese and  manager Nigel Adkins The Saints are currently riding high at the top of the Championship.
And to be fair, they fully deserve it, after watching them thump a resilient Brighton team 3-0 today.
Quite simply they are the best team by far, on the South Coast!

http://www.my-travel.me.uk/

Prawn & Coconut Curry

Prawn Curry with coconut

I cooked this curry a while ago, but if you like a rich tasting curry, you can't go wrong with this mouthwatering dish! 

Simple to cook, but full of flavour. If you like it hot, just up the chilli content. 

30g ginger cut into thin juliennes

1 medium onion

1 Tomato chopped

300g peeled raw prawns

Salt to taste

2 tblsps veg oil

1 tsp Cumin seeds

6 Curry leaves

1 tsp ground coriander

1 tsp ground cumin

½  tsp chilli powder

1 tsp turmeric 

1 green chilli sliced lengthways seeds removed

400g tin coconut milk

1 tsp Garam Masala

Small handful toasted Almond flakes

Some chopped coriander

To Cook:

Heat oil in shallow pan

Add ginger, cumin seeds, Curry leaves

And fry for 15 secs or until sizzling

Add the onion and cook until soft about 10 mins adding a splash of water to avoid sticking or burning

Add chopped tomato

Add the rest of spices and chillies

Continue to cook on moderate to low heat until the tomato breaks down with the onion and spice to form a masala

Stir in the coconut milk and carry on cooking until the sauce thickens, add the prawns, cook until prawns are done, turn off the heat, stir in a little Garam Masala, top with Almond Flakes and coriander leaves. 

Serve with rice.

SOUTHAMPTONS HISTORY

Just read a great article in the Southern Daily Echo about High Street and Bugle Street.
Really interesting, you will find it at: http://www.dailyecho.co.uk/heritage/9363832.Potted_history_of_city_s_major_streets/
Actually if you haven't visited old Southampton, you should make the effort.

Calling America.
Are there any people out there in America that are originally from Southampton UK?
Let me know and tell me about your memories.

Southampton to revive the Tram?

If its true, this is great news!
Apparently Southampton council is planning to restore an original city Tram that last saw service in the 1940's.
The plan is to run it from Old Southampton along the waterfront.

CURRY NIGHT 2

LAMB WITH SPINACH

400G Lean diced Lamb
200g spinach
1 onion chopped
6 garlic cloves 3 tomatoes
20g root ginger chopped
4 cloves
2 Black Cardomoms
5cm cinamom stick
5 tblsps Veg Oil
2 Bay Leaves
3 Green Chillies pierced
3/4 tsp turmeric
1 tsp cumin
1tblsp coriander
1/2 tsp chilli powder
1 tsp Garam Masala
1 tsp Salt or to taste

To Cook

Fry the whole spices in oil for 30secs
Add onion and fry until golden 8-10 mins
Meanwhile blitz the toms, garlic and ginger with a little water in a blender until smooth
add the blended mixture to the pot along with all the powdered spices and salt
cook over moderate heat for ten minutes
add the lamb and saute over heat for five or six minutes
add enough water to cover meat bring to a boil and simmer with lid on for 60 mins or until lamb is tender.
using half a tblsp veg oil fry the green chillis for a minute drain with a slotted spoon and add to the curry with the Garam Masala, then add the spinach and cook until wilted.
by this time the sauce should be thick, if not cook uncovered over a high heat for a few minutes more.
Serve with Rice.

Southampton then and now

Just a very short Blog, to say that I met a book writer called Penny Legg at one of her signings. She has written a book about Southampton,Called "Southampton then & Now", which has got some amazing pictures in it.
So if your interested go out and buy it!