FOOD & DRINK
under the grill
BRENNAN DATES MY MOGAMBO Over the past 24 years Brennan has developed a deep love for all facets of the culinary world. Besides cooking, he has ridden his motorcycle from Miami to the tip of South America and back for charity
What is your favourite dish to cook? Tough question, it changes and evolves all the time. As of right now, I’d say anything with raw seafood which ironically doesn’t answer the question.
Where is your favourite restaurant? Again, this changes all the time. I think my longest running favourite was ‘Tickets’ in Barcelona.
What is your favourite kitchen gadget? My Rational ovens because of their extreme versatility and accuracy. Once I was able to wrap my head around having complete control of the moisture in the cabinet, it really allowed me to push my food in different directions.
What is your favourite type of food? I just spent 3 months riding around Thailand. They literally use every part of the animal. You’ll see locals pass up a slice of pizza and grab a fistful of crickets or half a dozen chicken feet because that is what their culture has conditioned them to enjoy rather than junk food.
Which main factors do you look for in food? Freshness, flavour, texture, temperature and colour.
Which is the best city in the world for food? Barcelona. The coolest most vibrant food city I’ve ever seen. Bangkok is right up there too.
What is the one ingredient everyone needs in their galley? It has to be salt.
What was the last meal you cooked for yourself because you really wanted to eat it? An omelette with caramelised onions and camembert.
What is your most memorable food moment? Boiling pasta underneath torres del Paine in Perú. I was so cold but happy. A little fox came close and licked up my discarded pasta water.
Where is your favourite local market for fresh produce? Pikes place market in Seattle.
Who is your favourite provisioner and why? Ocean Pantry because of the value, food knowledge and their incredible service.
Most outrageous guest request? Salted caramel extract from scratch an hour before guest departure after a 3 week charter.
COOK'S TIP
The woody or fleshy stems on greens such as kale, shard and spinach take longer to cook than the leaves. To
separate them, hold the base of the stem with one hand and fold the leaf in half lengthways with the other. Pull the stem down and cut or tear it away. Boil the stems first, only adding the leaves when the stems are turning tender.
250g halloumi cheese
200g spinach Serves 2
Slice the halloumi and griddle for 3-4 minutes each side until charred, then set aside. Tip the spinach and half the mint onto a large platter. Segment the oranges and pour any juice from the chopping board into the bowl and squeeze the pith to get juices from there too.
Scatter the orange pieces over the spinach. Chop the remaining mint and mix with the orange juice, 2 tbsp olive oil and some seasoning.
Place the halloumi slices on top of the salad and pour the dressing over. Serve with warm flatbreads.
QUICK & EASY SPINACH & HALLOUMI SALAD
1 bunch of mint
2 large oranges
HOW
TO...DESEED A POMEGRANATE
Cut the fruit in half and hold the cut side down over a bowl. Use a rolling pin and hit all over the back of the fruit to dislodge the seeds, catching them in the bowl. Take care as the juice splashes. These little red bursts of sweet and tart are delicious and pack a punch of health benefits. There could be over 600 in each fruit and they’re loaded with fibre, vitamin C, K and potassium.
ONBOARD | SPRING 2018 | 83
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