Page 8 - Yachter Spring/Summer 2022

8 FROM THE GALLEY
What’s your secret hidden talent?
I am a champion ping pong player and have beaten world champions in international water on a cruise ship!
What’s your favourite food?
Japanese food is a favourite of mine but most of all I’m happy when someone else is doing the cooking
for a change!
What’s your favourite drink?
An Irish Mule is my all- time favourite tipple.
What’s your
claim to fame?
In my first job as a child model I was on the front cover of the
Beaulieu Motor Museum pamphlet!
Meet the new Chef – Greg Day
Greg joined us as the Club’s Head Chef in August last year. He
is a local chap living near Hythe with his young family.
What’s your favourite place in the world? Amsterdam
FROM THE
GALLEY
Mussels with New Forest Cider,
Bacon and Leeks
Since joining the team at Gins it has become clear that our members love seafood.This a quick and delicious dish with a twist on the classic Moules Marinières, simply multiply the ingredients to cater for as many guest as you like!
Ingredients per portion:
375ml Dry New Forest Cider
20g salted butter
40g The Farmers Butcher’s - smoked streaky bacon
80ml double cream
80g leek
5g flat leaf parsley
100g white onion
600g live Cornish mussels
20ml olive oil
Method
1. Rinse and de-beard the mussels, discarding any open shells.
2. Peel and slice the onions and set to one side. Separately, wash and thinly slice the leeks and set these to one side too.
3. Dice the bacon into 1cm cubes.
4. In a large, lidded pan, over a medium heat, add oil and butter and cook the onions until they are soft and slightly
browned.Add the diced bacon and cook
out until it is golden.
5. Add the leeks and cook for a further 4-5
minutes until softened, then add 250ml
of the cider and reduce down by half.
6. Increase the heat and add the mussels
and the remaining cider, steam with the lid on until all the mussel shells have
opened (discard any unopened shells). 7. Add the cream and chopped parsley,
replace the lid and gently shake the pot to coat the mussels, leave for 60 seconds over a medium heat and then serve with fresh crusty bread.
Greg Day Head Chef