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food & drink


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


THE INGREDIENT... LEMONS AND LIMES


WHERE TO DRINK THE SERRAS, BARCELONA MESSAGE IN A LIGHT BULB


50 ml Tequila infused in hibiscus flower, 30 ml lime juice, 15 ml rose syrup, 40 ml Champagne


HOW DO I CHOOSE THE RIGHT ONES? Choosing lemons is simple - look for those that don’t feel too heavy in the hand. Heaviness is a sign of a thick skin. The thicker the feel of the skin, the less flesh there will be - and the less flesh the less juice. Squeeze the lemon lightly and if it’s too firm, the skin is too thick. Limes are pretty easy to select because they are generally thinner skinned.


CAN I KEEP THEM IN THE FRIDGE? Fresh lemons and limes keep fairly well in the crisper of your fridge (about 2 weeks). A large lemon with a thinner skin (or medium sized lime) will contain about 4 tablespoons of juice, but when a recipe calls for the juice of one lemon, you never really know exactly how this will affect your dish. Start with 2 tablespoons of juice and adjust the amount for taste. You can also purchase a lemon stripper that cuts a larger slice of peel - the size of what one might use in a cocktail. A microplane is easiest for the removal of zest.


WHAT’S A MEYER LEMON?


Meyer lemons are a cross between a lemon and an orange - possibly a mandarin orange. They are a Chinese fruit and were brought to the west by Frank Meyer. He was an agricultural explorer who worked for the USDA and introduced them to the west in 1908 after a trip to China. The Meyer lemon is not as tart, with a slight sweetness to it that makes it great for cooking and for dressings.


JUST THE TONIC


Upgrade your tonic and revolutionise your favourite tipple


Shake and strain all the ingredients and top with champagne in a Light Bulb glass. Garnish with a dehydrated lime slice and hibiscus flower.


Organic milk contains fifty per cent more beneficial


omega-3s than non-organic. This is due to the animals eating a more natural grass-fed diet with high levels of clover


Dulse is a red seaweed. In Ireland dulse is traditionally used as a cure against hangovers, but it is also a healthy and tasty ingredient in fish dishes, soups, desserts, bread, chowders and salads. It can be eaten straight from the ocean and when dried it makes an excellent on-the-move snack. Or, try deep-frying it for a few seconds, seriously better than potato crisps! Rich in vitamins, particularly vitamin A, it is also an exceptional source of fibre (up to 30% when dried) and is bulging with proteins (up to 35%). It further contains a range of trace elements such as iron, sodium and potassium that are essential for your body’s every day functioning. In fact, there is more iron in 8 grammes of dried dulse than in a 100 grammes of sirloin steak!


QUICK & EASY CHEAT’S BLUEBERRY YOGHURT BRULÉE 200g


blueberries 4 tsp dark muscovado sugar 2 tsp


manuka honey


Gently heat the blueberries and manuka honey until the juices of the blueberries


start to run. Remove from the heat and spoon into 4 ramekins and leave to cool


250g Greek yogurt


Spoon the Greek yogurt


over the blueberries and sprinkle each bowl with 1 tsp of the muscovado sugar. This will melt and turn syrupy


Place the ramekins in the fridge to chill until ready to serve


WHAT IS...? DULSE


1724


Made by the producers of Gin Mare with its origins in the Andes, on the mythical Inca Trail, most notably where quinine was


discovered. At yes you've guessed it……1724 metres above sea level.


DOUBLE DUTCH POMEGRANATE & BASIL


Pomegranate has a complex flavour that covers both sweet and tart. Basil is a superb counter balance, giving a complex taste that complements a range of spirits.


ROYAL BLISS From Coca-Cola Spain, a new line of flavoured tonics hits the shelves. Inspired by the micro- distillers and mixology trends. The range is extended with a tangy ginger beer and zero sugar options.


ONBOARD | SUMMER 2017 | 87


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