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Catalan Tomato Bread with Roasted Red Peppers, Chevre and Mint
(Serves 2)
- Preparation 10 min. Cooking 10 min.
- Ciabata loaf or 4 slices sourdough bread
- 2 very ripe tomatoes
- 1 plump garlic clove
- 3 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- 150 gr roasted red pimentos
- 100 gr goats cheese
- bunch of mint
Here, I've turned Catalan tomato bread into a light autumn luncheon or dinner to enjoy with a glass of chilled white wine.
Method
If using ciabatta, split it lengthways and cut in half to make four pieces. Grill the bread lightly on both sides. Cut the tomatoes in half crosswise and peel the garlic. Rub the cut side of the toast lightly with garlic and vigorously with tomato, squeezing gently as you do, until you are left with the skin. Douse with olive oil, season with salt. Arrange pieces of pimiento over the top, cover with slices of goats cheese, season with pepper and sprinkle with chopped mint. Eat immediately.
COCONUT PORK KEBABS WITH BASMATI RICE
( Serves 4)
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Preparation 50 min.
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Cooking time 10 min.
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600 g boneless pork chops
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1 small red chilli
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1 lemon grass stalk
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1 big lump of fresh ginger
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1 small onion or shallot
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1 or 2 garlic clove
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5 cm strip of lemon zest
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200 ml coconut cream
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200 g basmati rice
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A few sprigs of coriander
Indian Summer. There is fire enough to heat body and soul whatever the weather in this kebab marinade infusing chunks of pork, or chicken, if you prefer, with zing and interest.
It would, of course, be ideal if the meat could be cooked al fresco over hot coals but a ridged griddle or, at a pinch, overhead grill will give good results too. Coconut cream, which is sold in convenient 200ml cartons, will pass its creaminess onto the meat and the combination of garlic, onion, ginger, lemon grass, chilli and lemon will add the flavours of south-east Asia. Blitzing this marinade in a liquidiser or food processor turns it into a smooth, thick cream, which can get to work on the meat quickly and evenly.
Much of it, you'll find, will soak into the meat, particularly if you leave it for a long time. Thirty minutes is the minimum marinating period but an hour, or even longer, will have even more effect. I like to serve these kebabs south-east Asian-style, on little wooden skewers with rice. Pickled cucumber, made by salting thinly sliced cucumber for 20 minutes, squeezing it dry and mixing it with a couple of tablespoons of wine vinegar seasoned with a little sugar, a touch more salt and pepper, is the perfect accompaniment. If you serve everything on one big platter and scatter a few sprigs of coriander over the top, it looks and smells terrific
Method
Cut the pork into kebab-sized chunks. Place in a bowl. Split the chilli, scrape away the seeds and coarsely chop. Unfurl the layers of lemon grass to reveal the tender inner core and slice it. Peel the ginger and grate or chop it. Peel the onion or shallot plus the garlic and chop. Place all these ingredients together with the lemon zest in a liquidiser with the coconut milk. Blitz until smooth. Pour the mixture over the pork and toss well. Leave to soak for at least 20 minutes, preferably longer, then thread the meat onto the wooden skewers, which you've soaked in cold water. Cook over ash-covered coals, on a preheated griddle or under a hot grill, turning after a couple of minutes. Cook the rice in 400ml of water. Bring it to the boil, turn down the heat immediately, cover the pan, cook for 15 minutes then leave, still covered, for five minutes. Serve kebabs and rice scattered with the coriander.
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VINCENTS'S STURGEON ESCALOPES WITH CAVIAR | |
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4x150 g. sturgeon fillet, 75g. butter, 2 finely chopped shallots, 100ml dry white wine, 750ml fish stock, 1 teaspoon mustard seeds, 2 teaspoons freshly chopped parsley, 2 teaspoons caviar, salt and freshly ground pepper. |
| FILLED ZUCCHINI COURGETTES Cardamom and Caraway sauce 4 finely chopped shallots, 20 g. cold butter, 2 tomatoes (diced with seeds), 100 ml White wine, 200 ml water, 10 crushed cardamom seeds, 1/2 teaspoon crushed caraway seeds, 2 tablespoons fresh cream, a pinch of Cayenne pepper, 60 g butter, small zucchini courgettes, orange rind.
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BLUE CHI-CHI COCTAIL Martins Ritins |
