snacks, all predominantly healthy. “The guests and crew were all avid juicers,” she added. Her pulled pork nachos with salsa verde topped with cheese were also a hit. “I have a special procedure to keep them from becoming soggy,” she said. When the permanent chef hired for the charter season couldn’t get out of South Africa, Hargrove was asked to stay on as cook. “We were fully booked. We turned and burned — staying in Italy, France, Corsica and Sardinia. We’d bulk up where we could. For four heads of iceberg, sometimes we’d have to go to two stores, sometimes five to fill an order. Locals weren’t getting what they needed, and we can clean out a whole section easily, so we had to take that into consideration as well.” After that charter season ended, she opted to stay put in Italy. And she also finished filming Season 9 of Below Deck. Despite the struggles to run a galley amid pandemic restrictions and global supply shortages, each of the chefs reported a reason for gratitude. Hargrove, an ayurvedic practitioner who specializes in ayurvedic nutrition, said she was in a good position to serve healthy food, and at one point, she found herself cooking 100-percent ayurvedic and vegan foods. Davies, originally from England, had served five tours of duty as an army chef, and his military background served him well, he said. “I’m disciplined, good at time management, know how to deliver, and how to keep people’s morale up. Also I have training similar to that of a first responder, which makes people on board feel comfortable.” Kovalsky noted that every chef (and every person) faces challenges all the time. “And the ones I’ve faced are far inferior to what I could have faced. I’ve been employed, I have my health, and my friends and family are healthy. Honestly, I’ve been very lucky.” ‹
DANNY’S BLACK BURGER BUNS INFO Prep time: 25 minutes, plus 2 1/2 hours to rise and prove Cooking time: 30–40 minutes Oven temp: 230°C / 450°F / gas 8 Total calories: 2615
INGREDIENTS 15 g (1/2 oz) dried yeast 1 teaspoon caster sugar 300 ml (1/2 pint) warm water 150 ml (1/4 pint) warm milk 675 g (1 1/2 lbs) strong plain white flour 1 teaspoon of activated charcoal powder 2 teaspoons fine Himalayan pink salt 25 grams (1 oz) butter or plant-based butter 1 beaten egg to glaze Tuxedo sesame seeds to sprinkle
METHOD 1. Use spray grease and parchment paper to prepare a pair of baking sheet pans. 2. Place the yeast, sugar, water and milk in a jug, mixing well. Leave in a warm place until frothy, about 20 minutes. I use hot water and add cold milk to that to get the warmness you require for the yeast to grow. 3. Sift the flour, then add the charcoal powder and salt into a bowl. (Put on gloves, to protect your hands from getting covered in black powder!) Rub in the butter. 4. Add the yeast liquid and mix to a smooth dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. (Or, 10 minutes in the KitchenAid with the hook attachment. Add a little oil to the bowl if things get too sticky.) 5. Place in an oiled bowl and cover with cling film. Leave to rise in a warm place until doubled in size, 1–1 1/2 hours. 6. Turn the dough onto a lightly floured surface, knock it back to release all air bubbles, and knead again for 5 minutes. Shape the dough into balls (about the size of a golf ball). Flatten them out a little with your fingers to give each one that burger bun shape. Arrange them on the baking sheet with enough space for each to double in size. 7. Glaze the buns with beaten egg and sprinkle with tuxedo seeds. Leave these to prove (the second rising) for about 1 hour. 8. Bake in a hot oven for 30–40 minutes. Cool on a wire rack. I like to cover them with baking parchment and a clean bar towel. This stops the crisping of the bun and gives it that classic soft burger bun feel. SERVINGS Makes 10–12 rolls, depending on size (24 mini sliders, great for canapes) CHEF’S TIP This dough makes a great base for a focaccia bread and will fit a ¼ sheet pan. Let the dough sit in the sheet pan for 3-4 hours or overnight in the fridge before baking. If you do leave it overnight, cover it with cling wrap and olive oil. Make sure you take the dough out of the fridge and give it 20–30 minutes to reach room temperature before cooking for the best results.
TRITON NOVEMBER/DECEMBER 2021
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