FOOD & DRINK OILS WELL
Most dishes are finished off with a drizzle of olive oil, however an infused oil can take things up a notch
LANGOUSTINE OIL 300ml vegetable oil 4 langoustines shells 3 garlic cloves
1/2 tsp black peppercorns 1/4 tsp paprika 1bayleaf
3 sprigs thyme CURRY OIL
15g curry powder 1 1/2 tsps ground turmeric
300ml vegetable oil
Put the curry powder and turmeric in a saucepan over medium heat and toast for a few seconds. Pour the oil into a pan with 1 1/2 tsp of salt and reduce the heat to low then cook for 5 minutes. Remove from the heat and leave to infuse overnight then pour into a bottle.
SICHUAN CHILLI OIL 300ml vegetable oil 1 star anise
1 cinnamon stick
2 tbsps shin peppercorns 1 knob of ginger 1 shallot
3 garlic cloves 6 dried chilies
HERB OIL
100g soft herbs 100g vegetable oil
Pour the oil into a saucepan and add the star anise, cinnamon, peppercorns, ginger and 1 tsp salt
Cook over a low heat for 1 hour. Strain the oil in a clean pan then add the shallot, garlic and chilli. Bring to a simmer and cook for 15 minutes and strain through a muslin cloth.
Roughly chop the herbs and add to a blender with the oil, blitz until smooth then strain through a muslin cloth.
Add a dash of the vegetable oil to a pan and cook the langoustines shells. Add the rest of the ingredients to the pan along with the remaining oil and bring to a simmer. Cook for 5 to 10 minutes then leave overnight to infuse. Strain through muslin cloths
SWAP SHOP
SWAP ICE CREAM FOR NICE CREAM Instead of grabbing that pint of ice cream
that is full of additives, pick up some fruits and your favourite milk, plant based is best. Cut up your fruits and freeze them, then blend them with some milk to create a delicious and creamy healthy
snack! You can add whatever you want to the mix or use them as toppings, like almond or peanut butter, vanilla extract, or the protein powder of your choice.
QUICK & EASY BUTTERNUT AND LENTIL STEW
1 medium butternut squash
400g can lentils
400 ml coconut milk Serves 2
Cut butternut squash into 2cm cubes. Cook butternut squash by tossing in oil and roasting in a 220°C oven for 20 mins.
Meanwhile heat 1tbsp cooking oil in a large saucepan. Add diced onion and cook for 6-8 mins, stirring regularly until brown. Stir in curry paste and cook for 1 minute, then stir in the cooked squash. Drain and rinse the lentils and stir into the pan. Add the coconut milk and simmer for 5 mins.
Serve with crusty bread or rice. UNDER THE GRILL What is your favourite dish to cook
It has to be the distinguished Beef Wellington, accompanied by a harmonious blend of mashed potatoes and Jerusalem artichokes, seasoned with sumac.
JULIAN RISHMAWI PRIVATE CHEF
With over 12 years of culinary expertise in the hospitality sector and an additional two years specialising in the yachting industry, Julian is a
seasoned private chef known for his culinary finesse
What/where is your favourite restaurant? My top two are Nerano Quattro Passi in Italy and Caviar & Bull in Malta, reflecting my appreciation for diverse culinary experiences.
What was the last meal you cooked for yourself because you really wanted to eat it?
Maqluba, it's a Palestinian tradition, maqluba means “upside down” in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower.
If you were not a chef what would you be doing?
Maybe a path in bakery, inspired by early experiences working alongside my father from a young age.
What is your favourite kitchen gadget? Sous-vide and vacuum sealers, recognising their time saving attributes and their contribution to maintaining optimal food quality.
What is your favourite type of food? Seafood, endless possibilities.
What is your most memorable food moment?
Preparing a 12-course dinner for the boss's friends, despite their absence, and winning a bronze medal in a Dubai food competition featuring 90 countries.
What three factors do you look for in food?
I focus on selecting ingredients based on freshness, locality and organic quality.
What is the one ingredient everyone needs in their galley?
Maldon salt is considered the indispensable ingredient, essential for enhancing flavours.
Who is your favourite provisioner and why?
Maison Del Gusto earns my favour for their outstanding quality and personable service.
What do you like to do when you have time off?
During leisure, I enjoy exploring Michelin- starred restaurants, cooking for friends, and playing football.
70g korma paste
ONBOARD | WINTER 2024 | 137
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