ONBOARD Magazine winter 2019

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.
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
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
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.
200g cooking
chorizo
2 x cans chopped
tomatoes
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
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