under the grill ANDREW ODENDAAL, CHEF, MY PARILLION
COFFEE SHOP FAVOURITES
The range of takeaway coffee options on offer now is mind-boggling. Here's how to DIY some of the newer choices:
FLAT WHITE This drink combines the strength of espresso with silky micro-foamed steamed milk,
in a coffee to milk ratio of 1:3.
TO MAKE IT You'll need an espresso machine with a steam wand. Put a large shot of espresso in a glass or cup. Put the milk in a jug and steam to about 60°C. Tap the milk jug on the work surface. Pour the steamed milk onto the espresso.
CHAI LATTE Sweet / spicy Indian Masala Chai with the milkiness of a latte.
Andrew was born in South Africa. His professional career began when he attended the prestigious Silwood School of Cookery. After 15 years of being a chef on land, he changed his direction and began working on large motor yachts.
What is your favourite dish to cook?
Anything that involves fresh seafood, preferably caught by myself but probably a fresh lobster linguini with a splash of white wine, chilli, garlic and finished with some parsley and lemon.
What is your favourite kitchen gadget?
My Paco Jet still blows my mind with flavour combinations and efficiency.
What three factors do you look for in food? Fresh, seasonal, flavour.
Where do you think is the best city in the world for food? Shanghai has a healthy mix of fine-dining heavyweights and food street heroes. Tel Aviv also has a culinary scene that is jam packed with hot newcomers and an astonishing array of vegan friendly spots too.
What is the one ingredient everyone needs in their galley?
White truffles when in season.
What was the last meal you cooked for yourself because you really wanted to eat it?
Sticky Asian bbq ribs with sweet potato fries.
Where is your favourite local market for fresh produce? La Marche Provencale in Antibes for fresh fruit & veg. I love the extremely expensive fish market in St Tropez but was blown away by the Mercado de la Boqueria in Barcelona.
Who is your favourite provisioner and why?
Benjamin Browns. They always strive to get you what you want and need no matter the time frame. Always on time with fantastic produce.
Most overrated ingredient? Foie Gras.
Go to snack?
Anything that has melted cheese on it or in-between it. Most outrageous guest request?
Eating massive half watermelons as is, with a teaspoon like 2 a day and hot tapas at 4am.
SUGAR
½ cup pitted kalamata olives
1 cup orzo pasta
½ cup chopped sun- dried tomatoes
Serves 4
Bring a large pot of lightly salted water to the boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
Mix orzo pasta, sun dried tomatoes, and olives together in a large bowl. Sprinkle feta cheese over the pasta mixture; stir.
Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
TO MAKE IT Break 1 cinnamon stick and put in a dry pan with 1 tsp of black peppercorns, 4 cloves and 3 bashed green cardamom pods. Toast over a low heat for two minutes, then add 500 ml of water and 2.5 cm fresh ginger. Bring to a simmer for 5 minutes. Stir in 1 tbsp of loose leaf black tea, remove from heat and leave for 10 minutes, stir in sugar or honey to taste then foam 400 ml of milk as above. Strain the tea into glasses and add 100ml hot milk.
CORTADO It’s a larger and milkier than a macchiato but stronger and shorter than a flat white.
TO MAKE IT Put a double shot of espresso in a 100 to 125ml heatproof glass and prepare the milk in the same way as above for a flat white.
QUICK & EASY MEDITERRANEAN ORZO SALAD
FOOD & DRINK
½ cup grated feta cheese
IN:
VANILLA EXTRACT
A simple way to shed calories is to cut out half the sugar in any recipe and replace that half with a teaspoon of vanilla extract. Studies also show even the scent of the latter can help curb
sweet cravings. Opt for pure vanilla extract
over the synthetic stuff, as it has far less added sugar.
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