FOOD & DRINK SEXY SEAWEEDS
KOMBU Known as kelp, on this side of the world-but also romantically referred to as sea
tangle, oarweed and sea girdle-this is a large plant like alga, growing in underwater forests in shallow oceans. For many years it has also been commercially cultivated. A staple of East Asian cooking, it has a punchy salty taste.
NORI This seaweed has many different species that typically grow on exposed shores. In Japan Nori is cultivated in estuaries and dried on bamboo frames to make the thin, paper like sheets that wrap sushi rolls. It is widely available and delicious on its own as a crispy snack.
DULSE Dulse has striking purple fronds that can be harvested from rocky coasts year round. The algae can be grown on ropes in water in the same way as mussels, while improving sea quality at the same time. The seaweed doesn’t need cooking; shred it with cabbage and stir into mashed potato; use flakes for seasoning; or simply soak in hot water, then add it to other vegetables such as chard or cavil Nero as you cook.
1 large aubergine TRY IT OUT... DID YOU KNOW?
Herb ice cubes Your ice cube tray is the key to soft herb flavour bombs. Roughly chop parsley, basil, coriander or dill, then pack into ice trays. Use to add a fresh hit of herbal flavour to sauces and stews when you don't have the fresh stuff.
When you're looking to boost your immunity, just one cup of kale contains more vitamin C than an entire orange! Kale is also high in vitamin A, vitamin K and calcium.
1 fresh chilli
Serves 2
In a pan with 250ml of water, halve the aubergine lengthways, and slash the flesh side of each half and place skin side up in the pan, then season with sea salt and black pepper
Cover until it boils dry and the aubergine begins to sizzle
Add 1 tablespoon of olive oil, the chopped spring onion and add peanuts to the pan, stirring regularly. Drizzle in the teriyaki and reduce to a medium heat. Turn the aubergine, jiggle the pan and let it get sticky
under the grill
Your favourite dish to cook? Roasted shellfish (lobster, king crab, oysters and prawns) with a citrus and herb butter, tomato and fennel chutney and saffron aioli. Served with buttery mashed potatoes and shaved pear salad.
REBECCA YEWDALL FREELANCE CHEF
Rebecca is a freelance Chef feeding the world's
wealthiest on their yachts, villas and jets. Rebecca
trained at Bath College,UK and is used to expecting the unexpected!
Your favourite restaurant? La Petite Maison in Nice because the food is always incredible and the atmosphere sassy!
Favourite kitchen gadget? My 'Burton Sous Vide.'
The one ingredient everyone needs in their galley? Malden Sea Salt.
Best city in the world for food? Barcelona, eating in Barcelona is always a cultural as well as a gastronomic experience.
Favourite type of food? Mediterranean without a doubt. There is nothing better than eating fresh seafood, a big bowl of pasta with a fabulous bottle of wine in the sunshine by the ocean.
Go to snack? Don't tell me where the chocolate is if you want to keep it!
Most outrageous guest request? I had a guest request I make a cake for his dog at midnight!
What was the last meal you cooked for yourself because you really wanted to eat it? Roasted butternut squash gnocchi with toasted pine nuts, confit garlic, brown butter and crispy sage. Yummy yummy!
Where is your favourite local market for fresh produce? Marche Provencal, Antibes is my favourite market. It's a small but perfect market that has everything to inspire my cooking every day in a beautiful old town setting. I can walk here from the yacht and have a bit of banter with the vendors.
2 tbps teriyaki sauce SWAP SHOP HEMP SEED OIL FOR OLIVE OIL
Yes the Mediterranean diet is great for heart health, but if we are sticking to the facts (and indeed we are) then hemp seed oil has 40% less saturated fat than olive oil. It’s also top-notch for stir -frying and roasting.
QUICK & EASY STICKY TERIYAKI AUBERGINE
4 spring onions
ONBOARD | WINTER 2023 | 133
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