Monthly Archives: September 2012
Doing the daily shop, French-style.
These aubergines are shinier than a militia man’s boots.
The lobster tank was looking a bit empty. I suspect there’d been a rush on lobster for cooling summer seafood platters.
This little piggy went to market, to hang out next to his brothers who are now a pair of delicious dried sausages. Oink oink.
Black-legged chickens with their heads ON, but running about no more.
Counting the chèvres…
Believe it or not, these rolls are called ‘hams’ of duck breast, and are stuffed with foie gras.
A trio of tapenades and other wicked treats to nibble with one’s apéro.
Legs of ham. With hoof or without?
Mimolette cheese (in case you were wondering). ‘Extra old’ says the label. You bet.
Extra old or prehistoric?
And to finish: Charentais melons in the Charente-Maritime.
World over, there are many versions of the Salade Niçoise and much debate over what constitutes the correct serving of this classic dish. Purists insist that no cooked component should be added, apart from the tuna itself, and even then the tuna is either optional or tinned (not in MY kitchen). As you can see from the title of this post, I am not a purist. Here’s my version, with an Oriental twist:
N.B. Ingredients are given per person.
Use any sort of salad leaves (Delia apparently likes rocket, I like spinach, but any sort of mixed leaf will also do. Avoid iceberg – it’s too bland and a bit seventies for my version) – enough to amply cover a dinner plate.
Haricots verts/ green beans - cooked on a rolling boil for just 5 minutes so they retain their crunch and are still bright green. Dunk them in a bowl of cold water to keep their colour bright, then pop them in the oven with a couple of nobs of butter, a shake of salt and pepper and a sprinkling of parmesan cheese. Leave 10 minutes on 150C or until the butter and cheese have melted. Then cool and add the beans to the salad leaves.
1 boiled egg, just warm and halved or quartered. Don’t add hot eggs to the plate as they will wilt the leaves.
A small handful of cherry tomatoes – either whole or halved, toss over the salad.
2-3 salad onions, chopped and dropped liberally across the salad.
Once all the salad ingredients are on the plate, start with the tuna. It needs watching so as not to overcook and become dry.
1 tuna steak, marinated in teriyaki sauce. Cook just a few minutes on each side, so that the centre of the steak is still pink. Sprinkle with sesame seeds and place on top of the salad. Pour any remaining teriyaki sauce over the top as this will provide an automatic dressing.
Some argue that a proper Niçoise salad should have either tuna or anchovies but not both. I’m easy on this score. The only thing I would suggest is that if you decide to add anchovies, make it the fresh, marinated anchovies as these are less salty than the preserved kind and bring a truly zesty tang to the salad.
So, as you can see, this is far from a traditional Niçoise. I blame my Pacific-rim upbringing and a love of teriyaki sauce.
When I was growing up I thought that twenty-four hours was the perfect length for a day. With age, this has changed: I’d now like thirty-six at least so that, among other things, I’d have more time to cook delicious things which take ages to prepare. As it is, I am your typical time-poor, full-time, professional woman with limited stamina and a pile of ironing that I’m never quite on top of. In spite of this, I’m ready meal-averse so at the end of most workdays, I cook. Sometimes I get so tired that by the end of it, I have no energy left to eat. Ironic, I know, but apparently quite common among my ilk.
Roll on the weekend – that blissful ideal of rest over two whole days, which seldom happens by the time housework, paperwork, special occasions and familial duties are taken into account. For just those times when hunger pangs hit but there’s little time to spare, I’ve got just the thing: a quick and easy lunch that can be thrown together in a jiffy.
Fill a bowl with cherry tomatoes cut in half, cubes of feta cheese, plenty of chopped parsley, a drizzle of olive oil and lemon juice to taste. Toss and spoon onto your plate. Leftovers can be added to another meal later. Put slices of mozzarella onto slices of beef tomato, season and heat in the oven until just melted (just a few minutes at 150C). Add a few of these to the plate and garnish each with a basil leaf. That’s the hard part. Now just add anything vaguely Mediterranean you might have to your lunch: slices of prosciutto or salami, a handful of olives, some lettuce leaves topped with emergency artichokes (from the jar that dwells in the pantry) – their preserving juice creates an immediate dressing so no vinaigrette-concocting required.
For the above example I grabbed some herby ciabatta from our local deli and warmed it through while I was heating the tomatoes. Other additions might include marinated anchovies, leftover grilled vegetables, a spoonful of couscous drizzled with lime juice and coriander, a few slices of grilled halloumi tossed in lemon juice and parsley, marinated peppers, some burrata (if you’re lucky enough to have it in the fridge) sprinkled with a handful of sliced green grapes.
One last point: if you have visitors and don’t want to spend too much time wearing your trusty oven gloves, just set out all of the Mediterranean foods that you have to hand, give them each a plate and tell them to help themselves, buffet-style. Couldn’t be easier! This is a seriously low-maintenance lunch that’s tasty, healthy and just as easy to make for a crowd as it is for one person.
If you have guests and want to show that some sort of effort was made in the feeding of them, you can even tailor this lunch to a specific Mediterranean country with a minimum of hassle. For instance, if you want to put the emphasis on things Italian, drinks might include San Pellegrino with a slice of lemon, prosecco, a glass of Pinot Grigio or a chilled Nastro Azzuro. Don’t fuss over dessert: just put out some fresh fruit or have a scoop of gelato. A really snazzy ice cream trick is to serve lemon gelato with a shot of limoncello poured over the top, but don’t plan on finishing the laundry afterwards! It works just as well with strawberry gelato and fragolino… divinISSimo! Finish with espresso. If you have a machine, all well and good, but if not, there are some really good instant espresso grounds on the market nowadays - trust me, I’m über- fussy about my coffee. Serve it with a bacio or two and get everyone to read out the love messages wrapped inside. Now, that’s what I call la dolce vita.
Buon appetito a tutti!
Monsieur and I recently found ourselves in the searing hot Vendée region of France. On arrival it was forty degrees in the shade and the land was baking. The beach beckoned, so off we set for the coast for a swim. As it was still holiday season, we knew it would be busy, but the scene that greeted us at Les Sables d’Olonne reminded me of a real-life Ken Done painting; there was barely a square of sand free upon which to park our bottoms.
Even from a distance, the beach could be seen to crawl with hot, pink, sweaty bodies.
A short walk away was the lively little port, filled with fishing boats and gin palaces, afternoon excursion boats heading out to sea, yachts and hungry folk scratching their heads as they tried to decide which of the myriad eateries should get their business.
Here’s a romantic little boat we spied setting off for an evening sail:
Across the harbour, it would seem that the Entente Cordiale is alive and well at this frozen storage facility for the maritime co-op:
Back on our side of the water a local waits patiently for his dinner to take the bait:
Les Sables is really quite a pretty town, with an armour-clad winged victory atop its war memorial, looking suitably businesslike, yet stylish.
In spite of the armadillo-style fleece, I’m pretty sure it’s supposed to be a sheep that this wolf is ogling. Dinner time?
It was for us, and now we were the ones scratching our heads as we trotted back and forth along the port-side promenade, trying to decide where to eat.
In summary: Les Sables d’Olonne is a lovely little seaside town, but don’t go there on a hot, sunny weekend, unless sardining yourself on the sand is your idea of fun. The water isn’t particularly clear, either (read into that what you will). Food-wise, you’ll be spoilt for choice, especially on the port-side, but be warned: you’ll need to be patient to find a good deal in high season – walk around and look at ALL the menus before making your choice. If you go on a weekday, however, the fish market by the port sells all sorts of seafood, sauces and even wine, all of which would make a great addition to any picnic, and at reasonable prices.