FOOD & DRINK under the grill GABRIEL MITOC, PROFESSIONAL CHEF
KNOW YOUR GRAINS They're healthy, nourishing, inexpensive and versatile
BULGUR WHEAT Made by parboiling, drying then grinding wheat to make a course textured grain popular in Turkey and the Middle East. It can be boiled or steamed to use as a rice substitute, turned into spiced pilafs or mixed into salads.
FARRO An Italian grain usually sold pearled or semi- pearled. Most Farro is made from an ancient form of wheat called emmer. Boil it as you would pearl barley, add to stews, soups and winter salads or use it to make a risotto.
Professionally known as Wanted Chef, he has been cooking for more than 16 years. His first interaction with food started with cultivating, harvesting and farming. Cooking for his family he developed a natural interest in living life sustainably, from ‘farm to table’
Where is your favourite restaurant? Clos Maggiore, with its cherry blossom adorned dining
conservatory voted the world's most romantic restaurant. What is your favourite kitchen gadget?
A good gas 8 burner that can melt the pan within a minute. I believe that by being in control of the heat, magic can be made.
What is your favourite type of food?
My foundation is French classic however I will always be intrigued to learn new cuisines and use different
ingredients to create new flavours to expand the borders of my culinary territory.
Where do you think is the best city in the world for food? I have travelled a lot. I fell in love with Paris, had an affair with London. I cheated on both with Tokyo.
What is the one ingredient everyone needs in their galley?
White peppercorns. It gives a hint of ageing.
What was the last meal you cooked for yourself because you really wanted to eat it?
Hand made ceps ravioli, winter vegetable brunoise in a light, fresh tomato sauce.
Where is your favourite local market for fresh produce? Mercat de Pere Garau in Palma de Mallorca, because I found the interaction between the buyer and the seller authentic.
Who is your favourite provisioner and why?
Angus Son Mayol, Mallorca. Why? Their way of breeding is based on biodiversity and sustainability.
Go to snack?
99% dark chocolate and a glass of Globerati 2017 (Cabernet Sauvignon).
Most outrageous guest request?
I hid an engagement ring in a sour cherry dark chocolate mousse. I was honoured to have been a witness to someone's love story.
1 tablespoon green curry paste
DON'T THROW THEM!
3 cups organic chicken stock
LEFT OVER OLIVES To use up that half-empty jar, make olives into tapenade: whizz them with capers, olive oil,
lemon juice or vinegar and maybe a few anchovy fillets. Use this thick, savoury paste for spreading onto toast, drizzling over lamb chops and goat's cheese salads, or as a dip for flatbreads and raw vegetables. Or, add the olives to a rich tomato sauce with garlic, chilli, anchovies and capers to go with chicken or stir into pasta. You could also throw them into a fragrant tagine.
ONBOARD | WINTER 2020 | 93
2 zucchini diced
1 corn cob kernels removed Serves 4
Place all the ingredients in a medium saucepan. Bring to a gentle boil, reduce the heat and simmer for 20 minutes. Blend, season and serve.
PEARL BARLEY Grains of barley with the outer hull removed that have been polished to get rid of the bran so the grains turn soft when boiled. It can be eaten as a substitute for rice or in risotto dishes. It is often used in winter soups.
SPELT An ancient wheat that has been eaten in Europe since the bronze age. It has been altered by cross breeding and although it contains gluten some people who are wheat intolerant find it easier to digest. Use the grains like farro or pearl barley.
WHEAT BERRIES Don't let the term ‘berries’ mislead you these are actually just whole kernels of durum wheat with the outer hull of bran left intact which gives a nutty flavour. They make great salads. You can also cook and serve them like rice or rice pudding.
QUICK & EASY THAI SWEETCORN & ZUCCHINI SOUP
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