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FOOD & DRINK under the grill CHEF TIAGO, CHEF 5 WAYS WITH SRIRACHA


This Thai chilli sauce is fruity, garlicky and mildly hot. It's used as a condiment for Asian food from noodles, spring rolls and egg-style dishes.


DRIZZLE over brunch dishes to give a lift to fried eggs, bacon and sausages. It's also great with smashed avocado.


STIR Sriracha, honey and a pinch of garlic powder together to make an addictive marinade for chicken wings or bacon. Heat in an oven for 50 minutes until the chicken is cooked through and the marinade is sticky - too yummy for words.


SPLASH over veggie curry particularly lentil dahls rich with earthy cumin and tangy lime and coriander to add a fruity lift of spice.


Before becoming a private yacht chef, Tiago worked in luxury restaurants around the world and completed courses in the best cuisine schools including Ritz Escoffier Paris, Le Cordon Bleu Paris, Hofmann Barcelona, Blue Elephant Bangkok


What is your favourite dish to cook?


I enjoy Mediterranean style dishes as well as creating dishes with local fresh ingredients with my personal touch.


Where is your favourite restaurant?


The past two that I visited were Chez Bruno in Lorgues France, a classic restaurant specialised in truffles and Moments at Mandarin Oriental in Barcelona, Spain, both excellent in many ways.


What is your favourite kitchen gadget?


I have a small knife that has been with me since my beginnings as a chef, it's my talisman. I also love Josper ovens and the versatile Pacojet.


What is your favourite type of food? At home or on board on a daily basis I like to eat


Mediterranean style as well as Italian, Greek and Spanish food. I love preparing French food for special dinners and Asian for casual weekends.


Where do you think is the best city in the world for food? Can not say just one, London, Paris and New York have amazing restaurants as well Barcelona, Madrid and Lyon.


What is the one ingredient everyone needs in their galley?


For me the most important to have in the galley is your boss's favourite ingredient.


Where is your favourite local market for fresh produce?


I love the La Boqueria Market in Barcelona and the Marché in Nice and Antibes.


Who is your favourite provisioner and why?


Love Froggy Gourmet, a classic in South of France, with them you can find the best high-end products.


Most overrated ingredient? Maybe Wagyu-beef…


Most outrageous guest request? A rare leg of duck confit!


GRATE IDEA


Don’t waste time finely chopping garlic, ginger and chili for curry bases or marinades. Use a decent


grater or microplane and grate everything straight into the pan or bowl but, watch your finger tips! If there are leftovers, collect them all together, whizz into a puree, then freeze in ice cube trays. These are a great way of quickly adding flavour and spice into dishes if you've run out of these fresh ingredients or are pushed for time or even if you have limited preparation space on board in the galley. Add straight to curries, stir-fries or soups or anything else that needs a lift.


1 tub fresh pesto


100g soft goat's cheese


200g risotto rice


700ml chicken or vegetable stock


Serves 4


• Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining


stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.


• Stir through the pesto and half the goat cheese. Serve topped with the remaining cheese.


FRY strips of beef with onion, ginger, garlic and shredded vegetable, then add the Sriracha and soy sauce for an instant kick of flavour.


MIX Sriracha with mayonnaise to use as a burger sauce, it works well with beef, chicken and veggie burgers or as a dip for french fries, calamari and many other tapas styled dishes for those long summer evenings.


QUICK & EASY PESTO & GOAT CHEESE RISOTTO


ONBOARD | SPRING / SUMMER 2020 | 69


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