Dangerous Waters, page 29
Jeanne linked her arm with Nick’s as they strolled around, checking that nothing had been forgotten. Colette had generously offered to help with the catering as her moving in present to the couple.
‘It certainly won’t be haute cuisine, just good ol’ hearty food to feed the troops,’ she said. ‘I’ll even provide desserts now we’ve got the use of that fantastic Smeg.’
They had only moved in a few days previously but, apart from some unpacked boxes of books, the cottage was looking as if they had been settled there for months. Colette was busy putting the finishing touches to her food as the guests began to arrive. As they mingled in the garden, Nick introduced Jeanne to those of his friends and family she hadn’t met. She was now sporting a sapphire and diamond engagement ring and it flashed in the bright sunlight as she waved at her friends.
Peter was to be Head Chef in charge of the barbecue, with Jonathan and Scott as his sous chefs. Scott had started heating up the large gas fired grill but Peter and Molly were missing. Jeanne was just wondering where they’d got to when they arrived. They were not alone.
‘Kate! Oh, my God! What a surprise!’ She rushed at her aunt and flung her arms round her. ‘But how, where… ’
Kate laughed. ‘When you told me about the party I felt I just couldn’t miss it but wanted to surprise you. Peter and Molly have just collected me from the airport and they’ve kindly offered to let me stay with them. I didn’t want to intrude on you in your new home. You’re probably not ready for guests yet.’
Jeanne was so excited that she could barely introduce Kate to Nick so he shook her hand warmly and introduced himself.
‘Welcome, Kate. I’ve heard so much about you and we were planning to come over soon so you could give me the once over,’ he grinned.
Kate smiled. ‘I think you can take it that you have my approval. I’ve never seen Jeanne look so happy!’
Indeed, Jeanne was grinning from ear to ear as if she were intoxicated. She felt as if she could burst, with love and pride. Love for the people closest to her and pride for the beautiful home she had created. As she linked hands with Nick she could have sworn she heard Gran chuckle and whisper ‘There you are, my girl. Home at last!’
glossary
Le Petit Chéne Chéne is patois for oak tree
The Bridge The area around St Sampson’s harbour in the NE of the island
Bordeaux The area around Bordeaux harbour just north of the Bridge
L’Ancresse A beach and bay in the Parish of Vale, in the north of the island
The Castel The hospital for mentally ill patients
Hedge stalls A long established local tradition for selling fruit, flowers and vegetables by the wayside, usually homegrown
Open Market There is a two-tier system of housing on the island – Local and Open. Anyone can buy or rent an Open Market property (usually much more expensive than Local) but only locals or those living under a work-related licence can live in Local Market property.
Crapauds The local name for Jerseymen meaning toads
Island FM A local commercial radio station
La Societé
Guernesiaise The local society dedicated to protecting Guernsey tradition, including the Guernsey-French dialect
Caparne, Naftel
and Topliss Well-respected local artists whose works have become much sought after
Bathers Swimsuits
recipes
bouidrie d’poulet et legumes – boiled chicken dinner
1 boiling chicken (2.5-3 kilos) 1.5 kilos potatoes
drawn and trussed 4 rashers of bacon
Lemon juice rosemary and parsley
2 sliced onions black pepper
240-500gm carrots 1 teaspoon salt
Rub the chicken with lemon juice and put into a pan of boiling water with the onions, rosemary, parsley, pepper and salt. Simmer gently for 1½ hours, removing any surface scum which rises. Add the prepared vegetables and simmer for a further 30 minutes, or till all is tender. Remove the bird from the pan and garnish with fried bacon rashers and a little chopped parsley.
aën pâtaï à lapins – rabbit pie
1 or 2 young rabbits freshly ground black pepper
240 g beef steak salt
120g sausage meat stock
2 onions 1 glass red wine
240g mushrooms 240g flour
30g butter 120g butter
1 bouquet garni cold water to mix
Sage and nutmeg
Soak the rabbits in cold water for 1½ hours, then wipe dry and joint them. Skin the sausage meat and, using floured hands, make up into meat balls. Cut the beef steak into cubes, and prepare the onions and mushrooms. Arrange in a well buttered pie dish and add the herbs and seasoning. Cover with a thick stock and a glass of red wine. Make up the pastry and close the pie, using any surplus to decorate the top. Bake in a hot oven (220°C or Gas Mark 7) for 15 minutes and then in a moderate oven (180°C or Gas Mark 4) for a further 1½ hours. Cover the pastry with cabbage leaves or tin foil when it begins to brown.
enne jarraïe d’haricaöts – guernsey bean jar
1 pig’s trotter or piece of shin beef 1 litre thick stock
500g small pearl haricot beans parsley, thyme and sage
240g onions salt and pepper
240g carrots 1 bay leaf
Soak the beans in water overnight and drain the following day. Put them into a casserole with the meat, sliced onions, carrots and seasoning. Pour in the stock, cover with a lid, and cook in a slow to moderate oven (150-170°C or Gas Mark 2-3) for about 7 hours, till all is tender. Top up with water or stock when necessary and check the seasoning before serving.
d’ormés picquelaï – pickled ormers
12 ormers peppercorns
2 bay leaves salt
300-450 ml of white vinegar 1 teaspoon ground ginger
Remove the ormers from their shells and scrub thoroughly under cold running water to expose the white flesh. Beat with a rolling pin on both sides. Put into a pan filled half and half with water and vinegar, and add the bay leaves, peppercorns, salt and ground ginger. Cover and bring to the boil and simmer for about 4 hours, until they are tender. Put into a bowl and leave to cool overnight, and serve them cold the following day.
ABOUT THE AUTHOR
Anne Allen lives in Devon, by her beloved sea. She has three children and her daughter and two grandchildren live nearby. Her restless spirit has meant a number of moves, the longest stay being in Guernsey for twelve years after falling in love with the island and the people. She contrived to leave one son behind to ensure a valid reason for frequent returns.
By profession Anne is a psychotherapist but has long had a desire to write and Dangerous Waters is her first novel.
Anne Allen, Dangerous Waters
