food & drink


What's new in food and drink. The latest trends for you to try over the winter months


THE INGREDIENT... SCALLOPS


Scallops are relatively fast growing, easy to source locally and plentiful. Dredging, as we know damages the seabed and sea life, so we urge you to only buy hand dived scallops.


What to look for Look for the term ‘dry’ on the label. These haven’t been soaked in water, so the flavour is retained.


Great ways to cook They’re fab roasted on the half shell for 3-4 minutes in the hot oven with shredded ginger, chilli and a splash of soy and sesame oil. Garnish with fresh coriander to serve or sear in a hot pan with a pink pepper crust to serve with colcannon and a glug of balsamic vinegar.


How to prep Prise open the shell at the hinge, insert a knife to cut the muscle. Remove the top shell, then lift out the scallop with a spoon. Pull off and discard the frill, skirt and dark bits around the muscle.


MAKE THE CHOICE


LOSE COFFEE CHOOSE WHEATGRASS


Looking for a better wake-up call than your gallon of flat white? Try a shot of wheatgrass laced with cinnamon: it's nature's version of a Red Bull. A standard serving has 24mg of magnesium - around 8% of the recommended dietary allowance for women. It keeps energy levels high by oxygenating the blood. It's also a potent source of vitamins C, E, K and B-complex. The cinnamon (anti-inflammatory, full of weight loss aiding cinnulin) will sweeten the deal. Wheatgrass is pretty, well let's just say, intense, on its own. Try it in small quantities at first and work your way up. Make your own at home in a nice re-usable cup and off you go.


GET GINSPIRED


Gin lovers, it's time to get acquainted with flavoured gin


TRY THESE LESSER KNOWN PORK CUTS


PORK COLLAR Taken from the neck of the pig, it's often sold cut into steaks, but it's worth seeking out a larger cut, boned and rolled, for slow roasting.


Try it…For pulled pork as an alternative to shoulder, or smoked gently for hours in southern-style barbecue.


PIG’S CHEEK These little pillows of pork offer some of the most delicious meat on the whole animal. Try them slow braised.


Try it… Cooked with aromatic vegetables and wine for a rich rag or with sherry, tomato and paprika to make a Spanish style stew; for an extra special dish add a few clams at the end.


WHY NOT TRY?


EDAMAME BEAN HOUMOUS


This soybean derived alternative offers almost twice the protein and half the fat of chickpea


humous. It's also rich in the amino acid lysine, to help strengthen bones and teeth and lower cholesterol. Make your own by boiling shelled edamame for five minutes, pureeing, then adding lemon zest and juice, crushed garlic, two tablespoons of tahini paste and a dash of water.


SIPSMITH LEMON DRIZZLE GIN


Sipsmith take their classic London Dry Gin and layer on sweet sundried lemon peel, lemon verbena and vapour-infused fresh lemons.


SPIT-ROASTED PINEAPPLE GIN Whole pineapples are roasted on a spit with demerara sugar until a beautiful caramel- isation occurs. The pineapple is then combined with some bold and bright gin.


EDINBURGH RHUBARB & GINGER GIN Freshly picked spring-crop rhubarb is spiked with oriental ginger and infused for a classic Edinburgh Gin. The brand also has many other interesting flavours.


ONBOARD | WINTER 2019 | 81


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