Posts tagged croutons

Provence & Tuna Tomato Salad

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Provence & Tuna Tomato Salad

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t has taken me over a week to write this post. Firstly because I’ve been nursing some holiday blues but secondly because I’ve been thrawling through my photos from the holiday to choose the best memories. Alas, this task painfully didn’t help the holidays blues… I’ve been reminiscing since. I’d also like to take this early opportunity to admit that many of these photos were taken by talented holiday date.

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rovence. Where do I start. After what can only be described as the most perfect, special and stereotypical week in the South of France I was inspired to cook and create. France is so full and generous in its freshness, variety and produce. From wine to vegetables, cheese to meat. After staying in a self catering apartment among bee laden lavender bushes and luscious green climbing vines, I relished the chance to cook with these fantastic products every evening with a different local bottle of rose to sample – research. It’ll be a few more weeks before I welcome the tomato salad back into my weekly menu, after devouring one too many,  but the variety and freshness really was stunning. That said, there is a recipe at the end of this post. I promise. But first a whistle stop tour through some highlights of the trip. My top foodie, wine and scenic experiences that I would highly recommend.

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e visited so many markets with character and charm. We drifted through the cobbled streets of Provence, stopping for coffee and to people watch. Whilst we saw some magical towns, it was Aix that stole my heart for food and life…and Saint-Remy-de-Provence for style, design and utter class. The Saturday market in Aix made my eyes glow and my culinary pulse race like a kid in a candy store. We bought fresh beans – green, white and red, and a rainbow of tomatoes. Purple basil, giant lemon and handfuls of sun dried tomatoes. Olive bread, charcuterie, and sunflowers.

The saucisson was to die for…we made it through on samples alone.

Following the markets, the days were filled with exploring the region, tasting the local rose and dining on the greatest of lunches. One of the highlights of the trip was the beautiful Chateau La Coste where we did just that. Tasted the best wines on offer followed by a rustic feast on ‘The Terrace’. (There is a more formal dining area, but ‘The Terrace’ offered both charm and ease – Chateau La Coste)

As if we were in need of better nourishing, a special and romantic lunch at the foot of Mount Ventuox after a morning absorbing Sénanque Abbey and its lavender moat, we visited somewhere rather special that I could not ignore. Hotel Crillion le Brave. You’d certainly not be in short supply of decadent hotels in Provence but this was quite the experience. And just a lunch experience I might add. A night will set you back a months worth of rent so we settled for cold rosé, more tomato salads and a feast for two while we settled in and wrote our postcards.

If you’re wishing to visit, it is also interesting at the foot of Mount Ventoux. So if you’re committed to working off that lunch then you can always challenge yourself to a fearful cycle.

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op experiences for a week in Provence:

  • Chateau La Coste – lunch, art, wine tastings
  • Aix-en-Provence – tour the town, visit the markets, people watch. Coffee in the garden of the gorgeous Hotel Pigonnet.
  • Saint-Remy-de-Provence – stylist and beautiful town for great interior shops, design pieces and fabrics
  • Senanque Abbey – stunning and magical. Go early – before 9am if possible as otherwise you’ll be swamped with coach tours
  • Gordes – clifftop town with stunning views. Have a coffee overlooking it.
  • Calais – a boat tour to the Calanques (I would do the 3/5 calanques trip. The 8 would be overkill). If its not too hot, hike to 1 & 2. (About 1-2 hours in total depending on fitness)
  • Hotel Crillion le Brave – something special for me but if you’re keen to also explore it, its a great lunch spot.
  • Lavender fields  – I’d avoid any tours, just visit any fields you drive past
  • Vineyards – stop in at as many as your can that you pass on the roadside. They all have something different to offer. They will all be welcome to host you!
  • Hot air ballooning – we did this at 5am-9am for sunrise over the region. Stunning and special. Champagne and pastries on landing. *Note, wind can disrupt bookings during the summer so prepare to be flexible.
  • La Bastide des Amandiers –  we stayed in this lovely self catering apartment. I could not fault it. (No children allowed. There are 3 x apartments. One sleeps 4, the others sleep 2). 
  • Transport – you’ll need a car for any travel you’ll want to do and especially if you’re staying at Le Bastide des Amandiers.
  • Marseille – we flew into Marseille airport and spent a night there before heading out to Provence. We spent 2 romantic evening in this jazz bar – La Caravelle – which is quite literally the hidden gem of the town, overlooking the harbour. They offer great cocktails and sharing meat, cheese and bread boards.

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ow I promised you a recipe and here it is. A simple and rustic tomato salad with a lightly grilled tuna steak.

Ingredients (Serves 2)

  • 2 tuna steaks
  • 4-5 large heritage tomatoes. (Different colours if you can find them) – room temperature.
  • 1 small red onion
  • 1 large handful of green/purple basil
  • 1 small cucumber
  • 1/2 loaf stale baguete/bread
  • Extra virgin olive oil & balsamic vinegar
  • 1 lemon
  1. Start by preparing the tomatoes (its important they are at room temperature). Cut them in various sizes. I like to slice some into chunks, some into slices and some finely. Place in a large serving bowl.
  2. Deseed the cucumber and chop as you wish and add to the bowl.
  3. Finely slice the onion into half moons and half again and add to the bowl.
  4. Roughly chop the basil and add this too with plenty of seasoning and the juice of 1/2 the lemon.
  5. Drizzle with some extra virgin olive oil and balsamic vinegar/glaze on serving.
  6. Cube the bread into croutons sized pieces and fry in hot oil in a frying pan with plenty of seasoning until golden. Drain and add to the tomato salad.
  7. To cook the tuna, heat a griddle, grill or non stick frying pan until hot. Season the steaks and cook for around 1 & 1/2 to 2 minutes on each side so just seared not he outside and pink in the middle.

Serve with a fine rose or a nice red. The red goes well with the beefy tomatoes and the tuna.

 

Asparagus Salad with attitude

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Asparagus Salad with attitude

Asparagus

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ts May! My favourite month. Not just because its my birthday month but because summer is around the corner and we occasionally get some warm sunny days that are by now longer and greener. Also, its not quite summer yet so any warmth is a bonus and any rain can’t be really argued about….rain in July however….that can be, thats not on.

In addition, asparagus season kicks off! One of my favourite vegetables and one that I adore but religiously only use in season. Peruvian flown asparagus in November isn’t quite the same. My patient (and I mean patient) Dad has slaved over a beautiful allotment for a good few years now and asparagus has to be one of the benefits of these hours. Its a funny vegetable to grow really. Its painfully teasing in its initial stages, taking 3 years to form solid allotment foundations. It needs to grow and die again before you can even reap the benefits of your first harvest – 3 years! So it was on day one, year one when Dad announced he was to plant some that we all cheered then sat back in asaparugus-less silence as we waited. But wait we did and now we have a wonderful patch of these cheeky greens. I say funny as while it takes years to establish, when the season hits, asparagus shoots up and grows in lightening speed. It has been known to grow up to 25cm in 24hours! So we can hardly cut it quick enough. While the weather wasn’t ideal for a BBQ this weekend for Dad’s birthday that didn’t stop us from having my (oven grilled) spatchcocked BBQ chicken and this wonderful salad filled with all my Dad’s favourite salad staples and his well deserved asparagus served alongside crispy roasted new potatoes

This is more of an assembly of elements which are open to modification.

Crispy fried croutons, boiled eggs, smoky bacon lardons, stir fired spiced broccoli, crunchy bitter little gems and of course this seasons asparagus….

Serves 6

  • 2 little gem lettuces
  • 1 large head broccoli, chopped into florets and halved if necessary
  • Large bunch asparagus (about 8 stems)
  • 2 free range eggs
  • 3 slices brown bread, chopped into 2 cm pieces
  • 100g pancetta/diced smoked bacon/smoked lardons (optional)
  • Juice 1 lemon
  • 1/2 tsp each fennel seed, cumin seed, nigella seed, coriander seed.
  • Sunflower oil for frying
  • Extra virgin olive oil
  1. Toast the spices in a dry frying pan for a few minutes until fragrant then tip into a pestle and mortar and grind. Set aside
  2. Asparagus – Snap the asparagus where it naturally breaks so you can discard the woody end. Chop the spear ends into half finger length pieces. Blanche these in simmering water for just 2 minutes until just cooked but al dente and drain immediately. Cool under cold water to retain the green colour then allow to cool and dry.
  3. Eggs – Simmer the eggs in boiling water for about 8 minutes depending on their size. Aim for a hard boiled consistency but not overdone. Reduce the time a little if you like them runnier. Drain and cool in cold water. Peel and discard the shell and chop each egg into 8 pieces. Season with a little black pepper.
  4. Salad – Snap the outer leaves of the little gems into a large salad serving bowl and chop the hearts into pieces. Add the cooled and dried asparagus.
  5. Croutons – Heat a thin layer of oil in a frying pan on a medium high heat. When hot, add the bread cubes and some salt and pepper and fry until you have golden and crispy croutons. Drain on kitchen towel and set aside.
  6. Bacon – Add a little more oil to the pan if needed and fry off the bacon pieces until crispy and golden. Drain on kitchen paper then add to the croutons and set aside.
  7. Broccoli – Do this step last so the florets are still a little warm when added to the salad. Either get a clean pan or wipe out the last of the bacon juices and heat a tbsp of olive oil. Add the broccoli florets and season and fry until beginning to char and turn cripsy in places and the stems start to soften. They will have a nice al dente bite to them. As they begin to stir fry and soften, add the crushed spices and fry for a further minute.
  8. Serve – When ready to serve, add the stir fried broccoli to the salad and asparagus and toss well. Add the croutons and bacon and toss again.
  9. Squeeze over the juice of the lemon and a good drizzle of some good quality extra virgin olive oil and toss to combine.
  10. Finally carefully place the eggs on top!

RP - Asparagus

Rouille

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Rouille

 

Rouille is simply a saffron, chilli and garlic infused mayonnaise. I always make my own mayo at special occasions or when it is a central ingredient or accompaniment for a meal as it is so easy to make if you have a food processor and a steady hand. Once you’ve had the real homemade stuff you’ll be left wondering how on earth a jar of Hellman’s suddenly tastes so vile after years or worshipping the contents? The only hold back usually, is its creamy indulgence so don’t throw away your jars yet……..Classic French rouille is a traditional garnish to a punchy Provencal fish soup or a deep rich bouillabaisse. A celebratory freshly homemade bouillabaisse was the call for this batch which I knocked up to lather a bakeryful of giant sourdough croutons!

  • 1 tsp dried crushed chillies
  • Pinch of flaky salt
  • 3 large garlic cloves
  • Pinch of saffron
  • 2 free range egg yolks, at room temperature
  • 120ml olive oil
  • 1 tsp lemon juice
  • Pinch cayenne pepper
  1. Grind the chillies, garlic cloves, and saffron with the salt in a pestle and mortar.
  2. Add the egg yolks and mix thoroughly
  3. Add to a food processor and, with the motor running, pour the oil through the funnel drop by drop and then in a EXTREMELY steady, gentle stream with the motor running at all times. If you add to fast it won’t emulsify with the yolks, however as you see it begin to thicken, you know you’re on safe ground and you can begin to pour more quickly but still in a steady stream. Sometimes it won’t take and the mixture will split and be runny like cream- sometimes it just happens *image
  4. When you have added about 2/3 of the oil and it is thickening, add the lemon juice and a pinch of cayenne pepper and then finish adding the oil. If you want it a little thinner, add a little more oil.
  5. Once finished, pot and pop it in the fridge where it will keep for about 4-5 days.

This recipe, untraditionally doesn’t contain soaked breadcrumbs which it should but I rather like it without and thought this recipe was great anyway!

* To prevent your mayonnaise splitting in the first place, use fresh eggs at room temperature in a really clean food processor bowl. If it does split, don’t chuck you’re mixture. Remove it to a jug, clean the bowl well and add another egg yolk to the processor and blend. Then instead of adding oil, add the mixture!image