Welcome to Slow Travel Films, we are very happy to share with you our cooking show! Outdoor Cooking With Rum. In this first chapter we show you the amazing Namibian chefs Jaco and Christelle, catching a lobster and cooking it in a delicious soup. This awesome couple have been traveling around the world for the last 20 years. Backpacking in Europe, driving around Southern Africa with a Land Rover, cycling the length of South America and their last adventure is in their sailboat, Songerie. After crossing the Atlantic, they have been sailing around the Caribbean for the last 10 years with their two lovely dogs Coco and Canela. They will be cooking seafood in paradise, in the most sustainable way posible and of course drinking some rum, from time to time. * * * If you want to know more about their lifestyle, the boat, the dogs and more delicious recipes cooked in the wild, leave your comments and let us know!!!! So we can make more videos. * * * Suscribe to our channel, like and share! Other videos https://vimeo.com/nanoobg Follow us on Instagram https://www.instagram.com/slowtravelfilms/ Follow us on Facebook https://www.facebook.com/Slow-Travel-Films-110212274471723 https://www.facebook.com/jacoenchristelle.reed Songerie Travelling Blog https://www.Sailing-Songerie.blogspot.com http://www.crazyguyonabike.com/doc/14034 Lobster Pumpkin Soup Recipe Ingredients * 1 litre vegetable or chicken stock (I cook all the peels and seeds of the vegetables in water for 20 min, for the best flavour, then strain it.) * 1 large onion, finely chopped * 4 garlic cloves, crushed * 1 kg pumpkin peeled, de-seeded, and chopped coarsely * 4 tomatoes peeled and de-seeded and chopped * 1 lobster * 1 fresh thyme sprig and one hot pepper or bouquetgarni of 2 tsp dried thyme and 1 tsp dried chillies * Half cup cream * Few dashes of rum * 1 tsp sugar * Oil for brushing * Salt and pepper * Fresh coriander or chives to garnish Method 1. Bring stock to boil. Add lobster and simmer for 10 minutes. Remove lobster and set aside to cool. Strain and reserve the stock. Remove the meat from the shell and reserve it. 2. In large saucepan, gently heat the butter, add onion and garlic and saute for 5 min. Stir in pumpkin and cook about 10 to 15 minutes until it is soft. (To bring out the sweetness in the pumpkin, I will roast it first) 3. Add tomatoes thyme and pepper or the bouquetgarni. Pour in all the reserved stock, bring back to boil, lower the heat and simmer for 20 min. 4. Remove the pan from heat, remove the thyme and pepper or bouquetgarni. Liquidise the soup to smooth. 5. Return soup to heat, add more pepper if you wish, stir in the lobster head meat, the cream, sugar and dash of rum. Adjust the seasoning. 6. Finally slice the lobster tail into slices, brush with oil. Heat a non stick frying pan and flash grill the slices. If you dare, add a dash of rum and flambé the lobster tail slices.. 7. To serve, ladle the soup into bowls, place lobster slices into each bowl and garnish with cilantro or chives. Good substitute can be prawns. I would shell them and cook the shells for 10 minutes. Discard the shells and use the stock for cooking the vegetables skins in. Don't cook the prawns meat, just flambé or flash fry it as one don't want to over cook the prawns

Daniela Tombini Verão 2015

Daniela Tombini Inverno 2015

Doucumentary shot on 2012 . work in progress in Antarctica

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