food & drink
What's new in food and drink. The latest trends for you to try over the coming spring months
THE INGREDIENT... EDIBLE FLOWERS
Edible flowers make a beautiful addition to summer cooking. Herb flowers, nasturtiums and garden flowers are obvious candidates but if you grow vegetables, don’t overlook their blooms. Just make sure that they’re grown without pesticides.
COURGETTE, SQUASH AND PUMPKIN FLOWERS Beautiful, bell like golden flowers. Stuff with cream cheese mixed with lemon zest, garlic and herbs, then coat in a light batter and fry.
GARDEN PEA
These have white flowers with a delicate pea like flavour. Add them to salads or use them for decoration.
RUNNER BEAN FLOWERS
Scatter the red and white blooms over salads or use to adorn vegetable dishes.
ROCKET FLOWERS
These peppery white or yellow flowers are great used in tomato salads or scattered over other savoury dishes.
Goat meat... Goat or cabrito, has been hitting hip menus in the past few years. Here’ why it’s
time to consider buying it.
Why eat it? The flesh is tender with a delicate flavour. It has less cholesterol than chicken and more iron than beef and nearly half the fat. And it’s ethical too. Our test
for goats cheese and milk means about 40,000 male kids goats are
born each year to keep the milk coming.
Most are killed at birth so using them for meat is more sustainable.
How do you use it? Slow-cook the shoulder, neck and shank on the bone or use it cubed for
braises and curries. Although goat can be used like lamb as a straight substitute.
BITTER
SWEET Preparing cocktails this spring? It's time to brush up on your bitters
AVOCADO SALSA VERDE Blend one tin of
tomatillos, one bunch of coriander, one avocado, one chopped onion, two garlic cloves and the juice of four lemons
DON'T THROW IT
PARMESAN RIND
It may look inedible and be impossible
to grate, but leftover rind is an umami bomb with it comes to flavour. Store old bits of rind in the freezer and use to make a parmesan broth as the starting point for soups and risottos. Boil whole in water for two hours until the rinds have given up their salty savouriness. Pour the liquid through a sieve and discard the old parmesan rind. Or throw them straight in the soup pot to add an extra layer of flavour, removing the remnants of the rind before serving…
FEE BROTHERS A few drops of old fashioned aromatic bitters adds a savory zest to a variety of drinks and foods. This highly aromatic product is blended from the finest ingredients from around the world.
THE BITTER TRUTH Made to provide an authentic Gin and Tonic experience. Perfect for cocktails and long drinks based on clear spirits. Exotic notes of citrus and spice, balanced by a grassy-fresh Japanese green tea bouquet.
PEYCHAUD’S BITTERS A best seller in the USA, the exact recipe is a closely guarded secret that only a few know! Peychaud’s is a key ingredient in the Sazerac Cocktail. Taste is sweet with slight hints of cherry, clove, and nutmeg flavours.
ONBOARD | SPRING 2018 | 81
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156