Page 43 - Masthead - Salcombe Yacht Club 2019 Yearbook

200 CLUB
REPORT
2018 has been a more challenging year for the SYC 200 Club with, at time of writing (Sept 18) 125 members. Sadly, this is a fall of 49 from last year. This has given us an income of £3750 and in the past six months since April we have paid £930 in prize money. We have had a total of four first prize-winners, three second prize and four third prize. Forecasting the same prize money over the next six months we will have £1890 to spend on the fleet next year.
The 200 Club will continue to be central to the ongoing funding and maintenance of our SYC boats and we have
a challenging maintenance and replacement programme ahead. These are boats accessible to all; the Ladies that Launch, all SYC members for use during the week and for racing, and our cadets. Last year our maintenance costs covered sails and aided the purchase of a new Topper fleet and your contribution to this was greatly appreciated – you have made a personal contribution to the next generation of SYC members and got new people on the water for both recreational sailing and racing.
Whats next? We have a challenging time ahead to meet the costs of replacing our fleet and your support is so greatly appreciated – if you are not yet a member then why not get involved. Now we have passed the regatta we are offering half price shares in the 200 Club at £15 each to boost our revenue and to increase your chance of winning. Please take the opportunity to support the 200 Club, your 200 Club, and buy a share now.
You can go online and join through the SYC website and you could also set up your standing order for March 19 ready for next year. Help us to hit the magic number of 200 members. Thank you for your support.
Alex Janzen
I would recommend a lovely buttery Chardonnay like Edna Valley to go with the roasted hake.
It’s not all about fish, while beef has been expensive this year, lamb and pork have been incredible. Here’s an easy one to give your meats an extra boost on your Sunday roast. Normally a green sauce or salsa verde is an accompaniment to meat and fish. It’s herby, sharp and tangy. It goes very well with fatty meat.
Roasted butterfly lamb leg with green sauce
Ingredients:
1 lamb butterfly leg (ask your butcher to do this for you) but not rolled
1 bunch of mint, leaves picked
1 bunch of basil
1 bunch of flat leaf parsley
1 tablespoon of capers
1 heaped tablespoon of Dijon mustard
3 cloves of garlic
8-10 salted anchovies & a little of their oil
Splash of red wine vinegar Lemon juice
Salt & Pepper
Good olive oil
Method:
Place all the herbs and oil in
a food processor and blitz,
add the rest of the ingredients slowly
and keep adding more olive oil until it has
a thick-ish consistency. Taste and season.
Add lemon juice to balance it all up. It should make the back of your mouth water. Make some deep cuts in the lamb and rub the green sauce all over it. Leave overnight. Set oven to 180˚c and roast the lamb for about 1hr 45 or to your liking. Cut into 2-inch slices and serve with your roast or into a salad.
Goes great with a heavy Argentinian Malbec or a cold beer.
Stew King, Head Chef
Club News 41