food & drink
What's new in food and drink. The latest trends for you to try over the coming autumn months
THE INGREDIENT... KOHLRABI
This sputnik-like veg tastes like a sweet cabbage and packs more vitamin C than oranges
WHAT IS IT?
This spherical vegetable, either eau-de-nil or magenta in colour, is actually a cabbage, although it looks more like a white turnip. Kohlrabi is prized in north Indian cuisine, where it is cut into segments and cooked in spicy gravy, with its willowy stems and leaves still attached.
WHAT DOES IT TASTE LIKE?
The kohlrabi bulb most resembles cabbage heart and broccoli stem in taste terms, but is much sweeter and juicier. Wonderfully crunchy served raw in salads, or with dips, it makes an ideal portable snack. Roasting brings out its deeper brassica flavour. Don't bin the leaves, they make a novel substitute for kale or spring greens.
WHY IS KOHLRABI GOOD FOR ME?
Kohlrabi is an exceptionally rich source of vitamin C; more so than oranges. This powerful antioxidant vitamin is vital for healthy connective tissue, teeth and gums and boosts immunity.
WHAT TO LOOK FOR?
Choose kohlrabi with unblemished leaves and a bulb that’s three to four inches in diameter; the bulb should not appear cracked or overgrown.
HOW DO I STORE IT?
Cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.
Preheat oven to 200°C.
Spread the chickpeas onto a lined baking tray. Pat
dry. Bake for 30 minutes, shaking them every 10
minutes to prevent burning.
2 tbps of honey
In a medium sized bowl, whisk together the
mustard and honey. Add the chickpeas to the
mixture and stir gently to coat well.
Place the chickpeas back onto the tray and bake for 10-15 minutes. Cool
completely. Store in an air tight container to last up to one week.
The percentage of potassium that two tablespoons of chia seeds contain to that of a banana
WHERE TO DRINK
THE HERITAGE EXCELSIOR HOTEL GALLIA, MILAN THE GALLIA 1932
5cl Tequila Reposado 3cl Drambuie 1,5 cl Aperol
Bar spoon Fernet Branca Add a twist of orange to garnish
OFF THE SCALE
The Scoville scale is a taste detection based method for rating the heat of chilli peppers. A measured amount of pepper extract has sugar added to it incrementally until the heat is undetected through taste. The Dragon's Breath (chili pepper) is currently the highest rated pepper in the world. It was developed in 1912 by American pharmacist Wilbur Scoville.
PURE CAPSAICIN 16,000,000
PEPPER SPRAY 5,300,000
GHOST PEPPER 1,400,000
HABANERO 35,000
CAYENNE PEPPER 50,000
JALAPEÑO 8,000
QUICK & EASY HONEY MUSTARD ROASTED CHICKPEAS 1 can chickpeas
drained and rinsed
¼ cup mustard
MY SHERRY AMOUR
2017 is the year of sherry. Once discovered, this historic wine will seduce and delight you
AMONTILLADO JALIFA 30 YEAR OLD
Old gold in colour, without losing its essence, the flavour has veered towards hazelnut. It is a fab accompaniment to crunchy saline 'ortiguillas fritas'. These are sea anemones, not seaweed, by the way.
MANZANILLA CALLEJUELA EN RAMA
'En rama' means that the wine has not been subjected to filtration and was bottled
straight from the butt. Strawy yellow in colour it has amazing aromas of citrus, butter and nuts.
VALDESPINO FINO INOCENTE
Outstanding value for money and an ideal introduction to this wonderful world of sherry. A wine of pale colour, it is delicate with aromas of the flor yeast, light yet persistent and perfect with a comforting galera soup.
ONBOARD | AUTUMN 2017 | 105
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