ONBOARD Magazine summer 2019

under the grill
Sergio Marichales, Chef
3 QUICK SUMMER
COCKTAILS
They need to refresh as
well as pack a punch.
These cooling mixes will
hit the hot spot
FOOD & DRINK
After 8 years working in kitchens around
the world from hotels to Michelin rated
restaurants, Sergio now finds himself in the
galley on the high seas
What is your favourite dish to cook?
Honestly seafood in any way, from fish to shells and
shrimps makes me smile. It reminds me a lot of my
childhood when living in Venezuela and having the
Caribbean so close.
What is your favourite restaurant?
By far I would say Osteria Francescana in Modena Italy
has my heart as it was a full experience on top of a great
meal .
What is your favourite kitchen gadget?
It has to be the thermomix, due to the range of recipes
that can be accomplished with it plus the precise cooking
with temperatures makes it a not to be missed for me.
RASPBERRY CAIPIRINHA
Put 6 raspberries, 1/2 tsp brown sugar and 2 lime quarters in a
tumbler, then pound with the end of a rolling pin. Add 3 fresh mint
leaves and bash briefly. Fill the glass with crushed ice, then pour over
50ml cachaça. Stir and top with 3 mint leaves and 3 raspberries.
ELDERFLOWER COLLINS
Mix 100ml vodka, 4 tbsp elderflower cordial and lemon juice. Fill 2 tall
glasses with ice, strain in the mixture. Top with sparkling water.
CUCUMBER GIN FIZZ
Peel 1/2 cucumber and blend to a purée. Strain to remove the seeds.
Use glass with ice, add 50ml gin, the juice of 1/4 lime, 2 lime slices and
a few fresh mint leaves. Stir and top with chilled soda water.
Serves 4
QUICK & EASY
CHICKEN, STRAWBERRY & SPINACH SALAD WITH WALNUTS
Place spinach in a medium serving bowl. Add chicken, strawberries and
walnuts; toss gently to blend.
Top with your favourite dressing and eat right away, or hold on the
dressing and pack it up for meals later on.
Where do you think is the best city in the world for food?
Giving my travels through Asia I have to say that for the
moment it is Hong Kong giving not only the local flavours
but also the amazing international ones, it reminds me of
happy times and great food altogether.
The one ingredient everyone needs in their€galley?
Olive oil.
What was the last meal you cooked for yourself because
you really wanted to eat it?
Tika Massala Curry.
6€cups€baby
spinach€fresh
4€cups€
strawberries€sliced
450g €cooked chicken
breast, sliced
32€raw€walnut
halves
What is your most memorable food moment?
The mornings either in Margarita Island or in La Guaira
(coast by central Venezuela where my grandparents live)
eating fresh seafood from clams to fresh fish on the grill.
Where is your favourite local market for fresh produce?
I would say the markets in Italy are my favourite from
those amazing tomatoes to lovely seafood.
Who is your favourite provisioner and why?
I have been working with Provide and Supply ever since I
started in the industry, I have a personal relationship with
them and they already know what I need.
Most outrageous guest request?
Shark Fin Soup by a mile most definitely.
DON'T
THROW IT
SQUISHY TOMATOES Get rid of fruit with dark
spots or mould, but those that are mushy
and are leaking liquid can still be useful
BRUSHCETTA Roast tomatoes as for soup, adding garlic and
thyme, and/or oregano. Pile onto toast or bread with a
scattering of basil and some creamy goat’s cheese.
FATTOUSH Chop tomatoes and add to cucumber chunks, sliced
red onion, shredded lettuce, mint and parsley and toasted pitta
strips. Dress in a mix of garlic, olive oil, wine vinegar and
lemon juice, then finish with dried cumin and sumac.
PAN CON TOMATE Rub toasted sourdough with a garlic
clove. Grate tomatoes and spread the pulp on the
toast. Sprinkle with sea salt and olive oil.
ONBOARD | SUMMER 2019 | 89