FOOD & DRINK
under the grill
JAMES WILLIAMSON MY MEANTIME
James has been a chef for more than 16 years. Working in all manner of restaurants, peaking in a 2 rosette restaurant before starting work in yachting.
What is your favourite dish to cook? Unlike a lot of chefs who will probably show off by putting something fancy here.... I would go with a good bean cassoulet.
Where is your favourite restaurant? This is easy, my go to place every time I am in Athens is ‘Corks and Forks’ in Zea marina.
If you were not a chef what would you be doing? That’s tough as it is all that I have known for the past 17 years. But I think that I’d have probably have ended up as an events organizer.
What is your favourite kitchen gadget? Mechanical it would have to be the Kitchen Aid. Non mechanical would definitely be my julienne peeler.
What is your favourite type of food? Generally speaking I really enjoy most BBQ and pulled meats, especially pulled lamb.
Where do you think is the best city in the world for food? In my opinion, Rijeka in Croatia really shines out to me. Especially with the fresh produce in the outside market.
What is the one ingredient everyone needs in their galley? Definitely a high quality sea salt.
What is your most memorable food moment? While cooking a 5 course meal for a group of billionaires, one asked me for their main course to be chicken nuggets, chips, baked beans and baked Camembert (each to their own).
Where is your favourite local market for fresh produce? The undercover market at Antibes. Plenty of fresh spices.
Who is your favourite provisioner and why? This will be A1, I used them in Athens and they never once let me down. I always received quality produce and products from them.
Most overrated ingredient? Cracked pepper (that should set a few tongues wagging).
Most outrageous guest request? Haha, a few years ago I have a member of the British Royal family ask me for a salt n vinegar crisp sandwich. Clearly a person with good taste.
160ml can coconut cream
1 tsp
aubergine pickle
400g can chickpeas
200g bag spinach
Serves 2
Heat oven to 220C/Gas 7. Drain the chickpeas, reserving the liquid, then tip 1/2 of them onto a baking tray, season, drizzle over 2tsp sunflower oil and roast for 15 mins. Wilt the spinach in a frying pan with 1 tsp sunflower oil, then add the coconut cream, remaining chickpeas and pickle. Mix and simmer for 3-4 minutes, squashing the chickpeas with the back of a spoon. Add a splash of the chickpea liquid if it looks dry. Sprinkle the roasted chickpeas on top and serve with naan bread.
COOK'S TIP
Onions are arguably the world’s most widely used ingredient, and how they are cooked greatly
affects their natural flavours When a recipe says cook onions until soft but not coloured, add a pinch of salt and olive oil to the onions and cover the pan with a lid. The steam will stop the onions browning before they soften. For caramelised onions, turn the heat down low, add some brown sugar and cook for 30 minutes.
QUICK & EASY SPINACH & CHICKPEA DAHL
PORK SIZZLING FOR SUMMER
There are plenty of smaller, leaner cuts of pork that need just a few minutes on the barbecue or griddle. Give these a go:
Tenderloin A long, round strip of lean flesh. It can be cooked whole, cut into thin rounds, butterflied and flattened out to make escalopes, or sliced to use in stir-frys.
Belly Slices Works well with dry rubs and sticky marinades. The meat is fatty, but this keeps it juicy, take care not to burn on bbq.
Leg Steaks/Escalopes These are thin cuts from single muscles from a loin of pork. They tend to be lean, so require fast cooking to avoid drying out.
Chops (loin, chump, rib) Ideal for the grill, cook over a high heat so the outside sears and turns a rich golden brown without the inside turning dry.
ONBOARD | SUMMER 2018 | 105
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