food & drink


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


THE INGREDIENT... KELP


A large type of seaweed bursting with benefits that prove we should be eating it beyond that California roll.


How does it grow? Kelp grows in shallow oceans (called kelp forests) and can reach great heights, anywhere up to 250 feet in some areas.


Is it healthy? Kelp is a nutrient-dense food that’s low in fat and calories. The natural fibre alginate found in kelp acts as a fat blocker, stopping the absorption of fat in the gut. Kelp is also a fantastic source of vitamins and nutrients.


Creative ways to eat kelp Kelp noodles are delicious or try swapping out your pasta for this low-carb alternative. Or how about a soup or a cup of tea with that seaweed salad?


KNOW YOUR CUTS


BEEF HEART


Also known as ox heart, it tastes like steak with a slight hint of liver. It suits punchy


sauces such as salsa


verde, horseradish and chimichurri. Heart can be


tough if it isn’t cooked properly. It's also a great source of coenzyme Q10, which is a great antioxidant, rich in Thiamin and B6. And now for the bad part… beef heart is very high in cholesterol and also contains trans fats, so easy does it on the portion size.


ASIAN


DRAMS These East Asian whisky distillers are no longer the new kids on the block


.


HIBIKI HARMONY The entry-level no age statement (NAS) blend from Suntory’s prestigious Hibiki lineup. This blend of malt and grain whisky from Suntory’s three distilleries is sweet and rich with notes of caramel and vanilla.


TOKI


The least-expensive offering from


Suntory is this light blend from the company’s three distilleries. Bright and citrusy, if perhaps a bit thin, it’s the perfect Japanese whisky.


FROM THE BARREL This Nikka blend comes in a smaller-than- average bottle (500 ml), but the flavor and quality punch above its weight. A blend that definitely sips as smoothly as any single malt.


WHAT’S THE DEAL WITH... ESCABECHE?


A Spanish and Latin American way of preparing fish, poultry and game. The food is lightly fired, then marinated (often overnight) in a mix of vinegar and oil flavoured with herbs and


spices and aromatic vegetables. It's best served at room temperature.


COOK'S TIP REMOVING THE SKIN


Take hold of the skin (chicken or fish)with a piece of kitchen roll and tug. The kitchen roll will stop the skin from slipping between your fingers, making it easier to pull off.


TRUE OR FALSE?


THE CLAIM Adding salt to your water makes it boil faster. THE VERDICT FALSE Adding salt actually raises the boiling point of water, so it takes more heat to boil. If you add salt to already boiling water it bubbles intensely. Vapour bubbles in boiling water tend to appear as imperfections in the pan, the salt crystals provide many sites for the vapour to escape.


ONBOARD | WINTER 2020 | 91


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