FOOD & DRINK
under the grill
YAHYA ALPASLAN ÖZDEMIR
As Head Chef at Karpaz Gate Marina, Yahya started his career at his father’s restaurant in Turkey. He went on to develop his culinary skills at hotels and restaurants in Cyprus.
What is your favourite dish to cook? Our special grilled octopus, which was new for the 2018 summer menu at Hemingway’s.
Where is your favourite restaurant? Pierre Gagnaire in Paris. Sweets, saline and different delicacies from different world cuisines and ingredients come together in this restaurant.
If you were not a chef what would you be doing? I wanted to be a doctor as it is one of the most useful professions of humanity.
What is your favourite kitchen gadget? Surely a knife.
What is your favourite type of food? I love working with red meat.
What three factors do you look for in food? Taste, presentation and nutrition.
Where do you think is the best city in the world for food? Paris. I think it has the richest kitchens in the world with its variety of ingredients and cooking techniques.
What is the most important ingredient in the galley? Olive oil and fresh spices.
What was the last meal you cooked for yourself because you really wanted to eat it? Grouper cooked on charcoal fire with steamed vegetables.
What is your most memorable food moment? Successfully cooking for and serving the famous Turkish singer Ibrahim Tatlıses and his friends at Kaya Artemis.
Who is your favourite provisioner and why? Local organic growers at the open markets.
What do you like to do when you have time off? I research contemporary cooking and the latest presentation techniques and follow a healthy lifestyle.
What is your go to snack? Iced pudding with rose syrup.
Most outrageous guest request? A guest at Hemingway’s asked for roasted whole swine.
If you could cook for anyone, who and why? I really enjoy Adele’s music and I would like to have the chance to cook for her.
2 tbsp green peas
100g cooked ham hock
250g fusili
100g crème fraiche
2 tsp wholegrain mustard
Serves 2
Bring a pan of salted water to the boil, add the pasta and boil for 6 minutes. Meanwhile, warm the creme fraiche, peas, ham hock and wholegrain mustard in a pan and bring to a simmer. Once the pasta is cooked, drain and tip into the ham & mustard sauce. Toss together and season well.
Prep 5 minutes Cook 10 minutes
COOK'S TIP
THE PROBLEM You've over salted your stew or soup. There's a myth
that adding a raw potato is the best way to 'soak up' the salt. Trouble is, it doesn't work.
HOW TOFIX IT You could pour away some of the liquid and replace it with unseasoned stock, add more of the main ingredients or make a batch without salt and mix the two together. If that's not practical, adding acidity - a splash of lemon juice or vinegar - can make the saltiness seem less pronounced. You could also stir in cream, crème fraiche or yoghurt to have the same effect.
QUICK & EASY FUSILLI WITH PEAS, HAM & MUSTARD SAUCE
WHY DON'T YOU
TRY...SEITAN
Although it is made from wheat, seitan has little in common with flour or bread. Seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute.
NUTRITIONAL VALUE Seitan is high in protein, and is very low in carbohydrates and fat. A drawback of seitan is that it contains gluten.
WHAT DOES IT TASTE LIKE? Seitan has a savoury taste, probably closest to bland chicken or a portobello mushroom. Seitan has a mild flavour on its own but can take on many more flavours from different recipes.
HOW TO COOK
A quick pan-fry with a splash of tamari, soy sauce, or nama shoyu is one way to cook your seitan. You can simmer it with a bit of curry powder and top it off with nutritional yeast for an enjoyable dish. Seitan is great grilled, just top it with your favourite barbecue sauce and heat it up.
ONBOARD | AUTUMN 2018 | 99
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