FOOD & DRINK under the grill STUART MATHIESON, FREELANCE CHEF
KNOW YOUR CABBAGE RED CABBAGE
Contains 10 times more vitamins than green cabbage, which improves eye, teeth, bone and immune health system. Contains anthocyanins, which have been show to fight cancer due to its flavanoids
GREEN CABBAGE
Stuart started cooking at 15, training in some of Scotland’s best restaurants and
hotels. He now works as a freelance private chef between London, the French Riviera and further afield, including being a galley trainer for a Royal Family's fleet of yachts
What is your favourite dish to cook? Paella. I learned how to make an amazing one when in
Valencia. My wife told the staff that I was a chef and they insisted that I came into the kitchen to see how a real paella was made. Every time I make it now, it transports me back to that day!
What is your favourite restaurant?
L’Enclume in Cartmel, Cumbria. Decadent dining with 2 Michelin stars where hiking boots and cycle wear are definitely allowed!
If you were not a chef what would you be doing? Something artistic or sporty. Maybe a ski instructor or an architect.
What is your favourite kitchen gadget?
I’m old school and classically trained so not really into gadgets. That said, if I see a vac pac machine and a water bath when I walk into a new kitchen, it would raise a smile.
What is your favourite type of food?
It’s always changing. I’ve got a real thing for the Middle East at the moment.
Where do you think is the best city in the world for food? Lyon, the food capital of France.
The one ingredient everyone needs in their galley? Sumac.
What was the last meal you cooked for yourself because you really wanted to eat it?
Confit duck and
frites...because, why not?! What is your most memorable food moment?
Tapas in a little place tucked in the back of a petrol station in Miami – amazing food in a very strange venue
Where is your favourite local market for fresh produce? Mercat D’Olivar in Palma de Mallorca.
Go to snack?
I’m pretty much addicted to fried chorizo and Kikos Pequenos, especially with a nice cold beer.
5 large eggs
HAVE YOU WONDERED...
120 garlic & herb cream cheese
WHY SOME SALT IS SALTIER THAN OTHERS?
All salt is sodium chloride, no matter what the fancy label says. Regular table salt is highly refined and because the grains are small, you can’t use it interchangeably by volume with flaky salts – a tablespoon of table salt will make a dish a lot saltier than the same measure of flaky/rock salt. Posh salts such as Maldon and fleur de sel, are really finishing salts right at the end so you can best enjoy their texture and flavours. No need to use them to cook pasta, unless you love throwing money down the drain…
3 large leeks
150g raw peeled king prawns
Serves 4
Heat 2 tbsp olive oil in a medium frying pan. Slice the leeks and add to the pan, cooking for 5 mins. Add the prawns and cook for one more minute. Beat the eggs and whisk through half of the cream cheese. Season to taste. Pour the mixture over the prawns and leeks, dot over the remaining cheese and cook on a medium heat for 5-8 mins. Finish under a medium-hot grill for 2 mins until just set with a slight wobble.
QUICK & EASY PRAWN AND LEEK FRITTATA SIMILARITIES
LOADED WITH VITAMIN C which helps repair wounds, bones, cartilage, teeth and more
PROVIDE IRON to prevent anaemia and improve muscle strength
Contains almost double the amount of vitamin K than red cabbage, which builds bones. Does not contain as many antioxidants as red cabbage, like anthocyanins
ONBOARD | AUTUMN 2019 | 85
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