FOOD & DRINK WAYS WITH FROZEN CITRUS
Freezing lemons and other citrus fruits whole is the easiest and most straight-forward method. Simply put the whole citrus fruit in
a freezer-safe container, remove as much air as possible, and freeze for up to 6 months.
DRINKS Freeze slices or wedges of lemon, lime orange or grapefruit on a tray, then transfer to a freezer bag once solid. Add pieces to drinks- ice and a slice in one.
ADD FLAVOUR Pour citrus juice into ice cube trays and freeze. Transfer to a bag once solid. Melt cubes straight into sauces, soups and stews at the end of cooking to add zingy flavour in place of freshly squeezed juice.
TOPPING Stir grated zest into breadcrumbs and freeze in a sealed container. Sprinkle over gratins or pasta bakes to make a crunchy topping or toast in a pan for pangrattato.
1 sheet ready-
COCKTAIL DU JOUR GINUGO
Gin
Elderflower cordial Prosecco Soda water
Step 1
Half fill a tumbler with ice, then pour in 30ml gin and add a good splash of elderflower cordial.
Step 2 Tuck in several mint leaves, squeeze over a lime wedge and drop in, then top up with Prosecco, finish with a splash of soda water.
DID YOU KNOW?
Rinse scallops in sparkling water instead of still, as the bubbles will remove any hidden grit
rolled puff pastry
5 tbsp red pesto
SWAP SHOP
LOSE BUTTER CHOOSE AVOCADO PUREE
Butter has 81g of fat per 100g whereas cholesterol lowering avocado has only 14g. Done the maths? Now swap equal ratios of butter for avocado (this hack works for baking too). Avocados are packed with monounsaturated fats and a great source of fibre and potassium.
QUICK & EASY PUFF PIZZA TART
70g sliced salami
Serves 4
Heat oven to 200°C fan. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp. Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.
under the grill
What is your favourite dish to cook? Anything with colour and texture. Tacos are always a pleasure to make. Freshly caught fish, slow braised meat… with all the extras, always puts smiles on faces.
FIONA CLEGG YACHT CHEF
Upon moving to Palma de Mallorca back in 2017, Fiona started her new chapter in yachting. She likes nothing more than
creating dishes that make a lasting impression
Where is your favourite restaurant? An independent restaurant in Liverpool, Maray. The Middle Eastern fusion menu is creative, fresh, colourful, simple and complex all at the same time.
What is your favourite type of food? Grazing foods, sat around a table full of colour, friends, wine… Yes, please.
What three factors do you look for in food?
Freshness, in-season, quality.
Where do you think is the best city in the world for food?
There are certainly many many more cities I need to explore. Where I've visited for variety and inspiration, big cities like London and New York. I also felt quite spoilt in San Diego and San Francisco.
What was the last meal you cooked for yourself because you really wanted to eat it? Banana honey pancakes, everyone had a lovely breakfast treat.
What is your most memorable food moment?
Freelancing one Christmas on a charter yacht, we had a last minute booking of 10 Chinese guests wanting an Asian menu. What a feeling when the Purser comes in to tell me the Principal asked whether I was a Chinese chef. So happy!
Who is your favourite provisioner? Hands down Marta from Peixeteria Catalina, in Santa Cat. Excellent in her role, beautiful customer service, fish and seafood always fresh, prepared and packed with skill and love. Marta's gone out of her way for me, and many others.
125g ball mozzarella
ONBOARD | SPRING 2023 | 121
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