food & drink
What's new in food and drink. The latest trends for you to try over the coming spring months
THE INGREDIENT... ALGAE OIL It's a healthy,
flavourless oil, with a high smoke point and without a whiff of the sea. In fact, the algae is from a tree in Germany.
IS IT SEAWEED? Well, not seaweed, but
only by a technicality. It's algae! And in fact it comes from nowhere near the sea; it comes from decidedly land-based production facilities that look like beer breweries, though its original provenance is actually tree bark.
TELL ME MORE
Algae oil is high in monounsaturated fats, the 'good fats' we generally hear about in the same breath as the vaunted Mediterranean diet. They're heart-healthy and fight inflammation. Algae oil is low in saturated fats, the bad fats that increase blood levels of cholesterol, putting you at risk of heart attack and a stroke. And it's also low in polyunsaturated fats, which are the elements in oil that cause it to smoke when it gets to a certain temperature. What this means in practice is that algae oil has a very high smoke point: around 480°F.
HOW CAN I COOK WITH IT? Thrive algae oil has virtually no flavour. You might not want it some place you're accustomed to a nice, grassy olive oil, on a caprese salad, for instance, but if you're cooking something where the flavour of the oil isn't much of a factor, algae oil may work for you. Think of it as similar to canola or grapeseed oil, in that respect. You can also use it for frying steaks, sautéing and it's excellent for frying eggs. In fact anything where you want to preserve the food's natural flavour.
FUKUJINZUKE
Fukujinzuke is one of the most popular kinds of pickles in Japanese cuisine, commonly used as a relish for Japanese curry. In Fukujinzuke, vegetables including daikon, eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavoured with soy sauce. The vegetables get only the slightest exposure to heat, so they remain crunchy throughout their pickling process, the initial salting, then the soak in sweet-tangy soy brine. The end result has a crunchy texture. The name originates from the tale of Seven Lucky Gods. In homage to the name, some varieties of Fukujinzuke consists of seven different kind of vegetables, adding sword beans, perilla, shiitake mushrooms and/or sesame seeds to the four main ingredients.
HAVE YOU TRIED...? CARDOON
Also known as Artichoke Thistle, Cardone, Cardoni or Cardi, Cardoon is a large, stalky edible thistle that resembles a giant bunch of wide, flat celery. It is related to the globe artichoke and tastes like a cross between artichoke, celery and salsify. It was popular in England in the 19th century, and is still common in southern France, Italy and Spain. Stems can be blanched and used in salads, soups and stews or eaten raw.
The percentage amount of magnesium gram by gram that chia seeds contains to that of broccoli
QUICK & EASY CHEAT’S PISSALADIERE
3 large onions
100g Gruyère
4 large tortilla wraps
Finely slice the onions and gently cook in oil for 20 mins. Heat oven to 200°C. Put 2 wraps on baking tray
15 anchovy stuffed olives
Divide the Gruyère
between the wraps. Top each with another tortilla, then spread the onions on top
Halve the olives and
scatter on top with the anchovies. Sprinkle over remaining Gruyère and basil and bake for 10 mins
FREE THE TASTE
Looking for zero alcohol but fancy a refreshing beer? Try one of these favourites
BAVARIA WIT 0.0% Bavaria Wit Cloudy Non-alcoholic Wheat beer. With 0% alcohol and made with pure mineral water, barley malt, wheat malt, hops and acacia extract. At only 27 Kcal per 100ml, think ripe bananas and citrus.
BIRA MORETTI ZERO A Blonde Beer of low fermentation, obtained by a wise mixture of water, barley malt and selected hop flowers with just 0.5%
alcohol. Just 13 Kcal per 100ml, this clear and refreshing brew is balanced and aromatic.
ESTRELLA 0.0 Brewed with the same ingredients as the alcoholic beer then, with an
advanced technique called ‘vacuum distillation’, the alcohol is brought down to 0.0%
without changing the taste. What could be better.
ONBOARD | SPRING 2017 | 77
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