FOOD & DRINK under the grill RORY CARVILLE , CHEF, MY AURA QUICK WAYS WITH TAHINI
A paste made from ground sesame seeds, nutritious tahini adds creaminess and nuttiness to hummus, but it doesn't end there.
DRIZZLE tahini thinned with a little lemon juice and oil or water, if necessary, into pittas
or wraps or over salads or roasted meat to add flavour.
STIR into yoghurt with fresh fruit compote and toasted hazelnuts.
WHIZZ a spoonful into recipes for bakes, such as an almond frangipane. Sprinkle with black or white sesame seeds to serve.
Rory has been a chef for more than twenty years. After many years of michelin star restaurants under his belt Rory attained his own michelin star in Ireland and was previously a private chef for HH Sheikh Abdulla Bin Zayed al NAYHAN in Abu Dhabi.
What is your favourite dish to cook?
I believe in local fresh produce, using 3-4 elements on a plate and let the ingredients speak for themselves, chefs get carried away with too many components which over complicate dishes. Keep it simple.
What/Where is your favourite restaurant?
I would have to say The Greenhouse, in Dublin, Ireland under chef Mickael Viljanen which was awarded its second Michelin star last year.
What is your favourite type of food? Japanese / Thai / raw fish, good dumplings.
What three factors do you look for in food? Quality, freshness, locally sourced.
Where do you think is the best city in the world for food? Food is evolving all the time and great restaurants are popping up all over the world. My best experience would have to be New York or London.
What is the one ingredient everyone needs in their galley? A good imagination.
What was the last meal you cooked for yourself because you really wanted to eat it? Cacio e pepe.
What is your most memorable food moment? Trip to Eleven Madison Park in New York.
Where is your favourite local market for fresh produce? Cannes or Antibes.
Most overrated ingredient? Avocado.
Go to snack? Cheese board.
Most outrageous guest request?
Flying a leg of lamb from a certain country half way around the world for a client Sunday lunch. He lets you know about this request on the Friday.
Serves 4
Preheat oven to 180°C. Line a 20cm spring-form cake tin with baking paper, onto which place the first tortilla.
In a separate bowl, mix together mixed beans and salsa. Spoon one-quarter of the mixture across the tortilla. Sprinkle with cheese. Repeat layering process ending with tortilla, sauce and cheese. Repeat layering process ending with tortilla, sauce and cheese.
Bake for 20 minutes, or until the cheese is melted and golden brown. Remove from oven and set aside for 10 minutes.
SPREAD on toasted sourdough, then add a drizzle of honey and a sprinkling of cinnamon and sea salt flakes or try with pomegranate seeds.
WHISK with soya sauce, honey and olive oil; toss with broccoli, cauliflower or aubergine, then roast in a hot oven until
caramelised.
QUICK & EASY MEXICAN LASAGNE
4 x 20cm corn tortillas
400g can mixed beans
300g jar salsa
½ cup grated cheese
IN: WHOLEGRAINS Fluffy white rice is a joy but the truth is that wholegrains are far more nutritious. That’s because white rice has had the bran, germ and endosperm (where fibre and nutrients reside) removed. Simmer spelt, barley, maize, rye, millet, wild rice, buckwheat, wheat grains and quinoa until tender and drain well. THE BENEFITS People who eat
wholegrains as part of a healthy diet and
lifestyle have a reduced risk of some chronic diseases, particularly heart disease, stroke and type 2 diabetes.
ONBOARD | AUTUMN 2020 | 97
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164 |
Page 165 |
Page 166 |
Page 167 |
Page 168 |
Page 169 |
Page 170 |
Page 171 |
Page 172 |
Page 173 |
Page 174 |
Page 175 |
Page 176 |
Page 177 |
Page 178 |
Page 179 |
Page 180 |
Page 181 |
Page 182 |
Page 183 |
Page 184 |
Page 185 |
Page 186 |
Page 187 |
Page 188 |
Page 189 |
Page 190 |
Page 191 |
Page 192 |
Page 193 |
Page 194 |
Page 195 |
Page 196 |
Page 197 |
Page 198 |
Page 199 |
Page 200 |
Page 201 |
Page 202 |
Page 203 |
Page 204 |
Page 205 |
Page 206 |
Page 207 |
Page 208 |
Page 209 |
Page 210 |
Page 211 |
Page 212 |
Page 213 |
Page 214 |
Page 215 |
Page 216 |
Page 217 |
Page 218 |
Page 219 |
Page 220 |
Page 221 |
Page 222 |
Page 223 |
Page 224 |
Page 225 |
Page 226 |
Page 227 |
Page 228
