food & drink


What's new in food and drink. The latest trends for you to try over the coming months


THE INGREDIENT...


CHICORY The crisp, mildly bitter leaves of this vegetable are delicious in salads.


What is chicory? Also known as endive or witloof. The story goes that a Belgian gardener grew it by accident in the 1840s. He was growing chicory roots to add to coffee and found some had sprouted tasty white leaves. Today, chicory is grown in the field, then its roots are harvested, packed in sand and forced in dark sheds to produce those tight little heads. It can be eaten raw or cooked and comes in red and white varieties.


Choose the best chicory Look for firm, crisp leaves and avoid those with green tips, as they’ll be very bitter. Chicory will last for around a week in a perforated bag in the fridge.


TRUE OR FALSE? MONOSODIUM GLUTAMATE


Reading the words monosodium glutamate (MSG) on an ingredients list often fills people with fear. The unami - packed flavour enhancer got its bad reputation in the 1960s when older research, combined with racial biases, made many people in the West view MSG as an unhealthy or even toxic ingredient. But MSG is also present naturally in very healthy foods like tomatoes, mushrooms and broccoli, and a recent review has shown that those older studies are based on extremely high doses. So should you avoid MSG? Like everything else, it's all OK in moderation.


TEQUILA .


TASTE The region where this traditional drink is made from blue agave is now a UNESCO World Heritage Site


PUEBLO VIEJO BLANCO 104 From the Jalisco region the 52% abv tequila is made from 100% agave with open air


fermentation. Aromas include citrus, black pepper and of course agave.


FUENTESECA COSECHA


Fermented without fibres in stainless steel tanks, this 100% agave Tequila from Jalisco is distilled twice, is 44.8% abv, contains no additives and is from a single estate.


CORRALEJO REPOSADO


From the Guanajuato region this double distilled Tequila is 40% abv made from 100% agave. Strong aromas include agave, black pepper, caramel with a slight oak and vanilla taste.


WHAT'S HOT? YUZU


A tangerine-sized citrus fruit cultivated in Asia, with a lemon-grapefruit-lime flavour, prized by high-end chefs. Now, it’s expected to break through to the mainstream, appearing on shelves in various condiments, including yuzu mustard and yuzu kosho (a


preparation pairing it with fermented chillies that can be used almost like a pesto).


COOK'S TIP CRISPY BACON


Sprinkle flour on your bacon to reduce grease splatters. It will also make your bacon extra crispy.


TRY THIS... SHERRY COBBLER Yep, so naff it's cool again. Lean into the nostalgia fest that is sherry, because the Spanish fortified wine is all over the coolest cocktail menus.


1 orange wedge 1 lemon wedge 1 piece fresh ripe pineapple 35ml Oloroso sherry 15ml sherry


1 tsp sugar syrup


Place the fruit in a cocktail shaker and bruise. Add the sherry and sugar syrup. Fill with ice and shake hard. Strain into a highball glass, with fresh ice and garnish.


ONBOARD | SPRING 2022 | 109


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