FOOD & DRINK
under the grill
JAMES MORRIS A chef on superyachts for over 20 years, now founder of Salt Professional Catering. Before becoming a chef onboard yachts, James had extensive experience in Michelin starred restaurants and 5 starred hotels such as the Savoy in London
What is your favourite dish to cook? At this time of year it would be a slow braised ox cheek in port and madeira with smoked potato puree, wild mushrooms and black truffles.
Where is your favourite restaurant? One of my favourite restaurants would have to be the Terrace Restaurant at The Chevre d’or in Eze. Delicious food combined with a spectacular view.
What is your favourite kitchen gadget? The spit roast we use on the open log fire at home. To make amazing Sunday roasts. It literally attaches to the fireplace whenever we need it, and entertains everyone whilst the food is cooking.
What is your favourite type of food? I love fresh fish and seafood. Nothing beats it!
What three factors do you look for in food? Freshness, seasonality and flavour.
Where do you think is the best city in the world for food? It would be either New York or Bangkok.
What is the one ingredient everyone needs in their galley? Salt.
What was the last meal you cooked for yourself because you really wanted to eat it? Duck leg confit with onion marmalade and potato rosti.
What is your most memorable food moment? My first experience of haute cuisine was at the River Restaurant in the Savoy Hotel after my interview, realising I would soon be able to replicate it. This was my epiphany moment.
Where is your favourite local market for fresh produce? The fruit and vegetable market in Beaulieu-sur-Mer is my favourite. I just love it when my day starts here, you have quality produce, authentic French market traders and fresh sea air around you.
Who is your favourite provisioner and why? Jean-Michel Foulquie at Prestige Gourmet in Antibes. Amazing produce at realistic prices.
Most outrageous guest request? To roast about 10 cote de boeufs with every meal and discard the meat so they could gnaw the bones.
2 x cans butter beans
1 jar fresh pesto
Serves 4
Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.
Prep 5 minutes Cook 10 minutes
LET'S TRY SORGHUM
The new quinoa apparently… Previously only really a staple in old southern American cooking, chefs across the globe are now enthusing about the wonder grain! The versatile grain is packed full of goodness. Protein rich, gluten free, packed full of all the necessary vitamins, easy to digest, extremely filling and hugely eco-friendly. Farmed sorghum only requires a third less water to grow than quinoa or other grains and pulses. Put it in your salad, use it as a substitute for rice, or even pop sorghum instead of corn!
QUICK & EASY BUTTER BEAN & CHORIZO STEW
200g cooking chorizo
2 x cans chopped tomatoes
WHY DON'T YOU
TRY...VINEGAR
Move over single estate olive oils, vinegar is where it's at. A good vinegar brightens gravies, sharpens stews and transforms a salad.
Unio Moscatel Vinegar From Catalonia, its floral notes marry well with game, walnuts and cheese.
Valdespino Sherry Vinegar Ages like a quality sherry and delivers sweet sharp yeasty and nutty flavours.
Natural Umber Raw, unfiltered organic cider vinegar from Northern Ireland. Containing the health benefits of mother of vinegar.
Womersley Raspberry Vinegar Brilliant in a goat's cheese and pine nut salad.
ONBOARD | WINTER 2019 | 83
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