Get your skate on…

January 22, 2013

When looking for somewhere to live, I have a feeling I’m led by my nose – or stomach – as I always seem to end up in areas that have a great supply of foodie wonders. And my current location is no different.

Tucked into a lovely little nook where Peckham, Honor Oak and East Dulwich meet, I’m a stone’s throw from such a fantastic variety of shops, cafés, delis and pubs that I’m never at a loss for inspiration.

The best thing is that around 90% of them are local, independently owned places, and that’s just great in this age of the Tesco Metro-type faux-local shops (which, in my opinion, are far more damaging to small independent shops than the monoliths on the edges of towns).

Last night’s dinner was a perfect storm of ingredients pretty much entirely bought in my little nook. A skate wing from a fish stall in Northcross Road; olives, tomatoes and yoghurt from the Turkish supermarket over the road; sprouting broccoli and cauliflower from Herne Hill farmers’ market (okay, a wee bit out of the nook, but still in the SE region).

Bare Cupboard gives you wings

Bare Cupboard gives you wings

The starting point for this meal was the skate wing. I really wanted to do something other than the usual caper butter with it, so when I came across a recipe for John Dory with broccoli sauce in Anna Del Conte’s Amaretto, Apple Cake And Artichokes, and remembered I had some rapidly fading sprouting broccoli in the fridge, I knew I’d found what I was looking for.

A search through the far corners of my fridge resulted in a rather sorry looking piece of cauliflower, so I thought I’d better use that up quick before it became too floppy to do anything with. But I needed to do something sharp and flavourful with it, otherwise I was likely to end up with a somewhat bland, sweet meal.

And then, in a moment when it felt like all the food gods were smiling on me, I found a recipe in Angela Hartnett’s A Taste Of Home for cauliflower, tomato and olive salad – all of which I had in my fridge.

Angela Hartnett and Anna Del Conte – two of my favourite cookery writers

Angela Hartnett and Anna Del Conte – two of my favourite cookery writers

The salad was a piece of parsley to make. Cut the cauliflower into smallish florets, cook until just tender, leave to cool, then mix with tomatoes and olives, and a glug of vinaigrette. Who would have thought the combination of cauliflower and olives would taste so good? But take my word for it, it does.

Cauliflower, tomato and olive salad

Cauliflower, tomato and olive salad

On to the fish.

To make the sauce, sauté a finely chopped onion or shallot in olive oil (Anna’s recipe says butter, but I was looking to make it a bit lighter) in a shallow saucepan or heavy frying pan with a lid. Using a vegetable peeler, take off the tough outer skin of the broccoli stalks, then finely chop the whole lot, leaves and all.

Once the onion is soft, add the broccoli and enough fish stock to just cover the vegetables. Simmer for a good 20 minutes or so, checking the stock hasn’t evaporated, adding more as necessary. Towards the end of cooking, I also added a big handful of parsley, just because I had some that needed using up – but it also gave the sauce a more vivid green colour.

Sautéing finely chopped sprouting broccoli

Sautéing finely chopped sprouting broccoli

Once the broccoli is really soft, bung the lot in a food processor and blend until smooth. Add a bit more of the fish stock if it needs loosening. Put the sauce back into a clean saucepan and keep warm while you cook the fish.

The broccoli sauce, waiting for its skate wing

The broccoli sauce, waiting for its skate wing

Anna’s recipe for the John Dory says to cook it in white wine – I forgot to get any, so instead I oiled a baking dish, placed the skate in it and covered with fish stock and a good squeeze of lemon juice. I baked it for about 20 minutes at 190°C.

Another minor adjustment to Anna’s recipe was that instead of adding cream to the sauce, just before serving, I plopped in a spoonful of natural yoghurt. I’m not a massive fan of creamy sauces, and as the broccoli was quite sweet, I found the touch of sharpness from the yoghurt gave it a bit of life.

Skate with broccoli sauce, and cauliflower, tomato and olive salad

Skate with broccoli sauce, and a cauliflower, tomato and olive salad on the side

The skate wing I had was pretty huge, so half of it was more than sufficient. The other half went in the fridge and was a very tasty lunch the next day, with another bit of salad on the side.

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Boozy prune clafoutis

January 18, 2013

Unbelievably, it has been nearly three years since I packed away my London flat, stacked up all my boxes in a storage unit in Brighton and strode off into the Turkish sunset. The sunset scenario didn’t exactly work out, and it’s taken me a while to find my feet again, but finally, I’m back on solid ground, in a lovely flat, with a lovely flatmate, and most excitingly, have all my wonderful kitchen things out of storage and back in their rightful place – in the kitchen.

I’ve been thinking about my blog and how to restart it for a long time now, and have made a few attempts at getting it going again. I’m not sure why, when I have such a great kitchen to cook in now, I’ve been feeling so blocked when it came to writing about my food again. But I’ve decided that, rather than making a big song and dance about it, I’m just going to slide gently back into the blogosphere and hope that a few people join me along the way.

So, prunes.

Now, take that look off your face. They’re not just what your granny eats to keep herself regular, okay? I admit that in my childhood they had all the allure of a dose of Benylin. But, due to the current popularity of Middle Eastern and north African food (thanks, Moro and Ottolenghi), prunes are fast becoming a store-cupboard staple in my home.

Prunes. Not just for your granny

Prunes. Not just for your granny

In fact, the reason I had a rather large tub of them in my fridge was because I’d used them in an Ottolenghi recipe for osso bucco with prunes and leeks. And the only prunes I had been able to find locally were in mahoosive quantities.

Last week, I was having lunch with a friend and, as my conversations often do, the topic turned to food, and what I could do with my leftover prunes. “I have just the thing!” exclaimed Zoe. “Stuff them with almonds, soak them in booze and make them into a clafoutis.”

Ooh, I’m not sure about that, I thought.

No, of course I didn’t. I thought, bloody hell, that sounds fantastic! And even better, the recipe Zoe suggested was gluten-free, which meant it would also perfectly suit my sensitively stomached flatmate.

Zoe had said she generally used Armagnac or Marsala for the soaking, but I chose Madeira (mainly because it was the only one I could find in relatively small and cheap bottles). And I think you could probably use any sort of strong-ish alcohol that takes your fancy.

Almond-stuffed prunes soaking in Madeira wine

Almond-stuffed prunes soaking in Madeira wine

So, put a whole blanched almond inside about 12 pitted prunes, stick them in a bowl and soak them in your booze of choice overnight.

Ingredients for boozy prune clafoutis

Ingredients for boozy prune clafoutis

Butter a baking dish. (The one I used here was, in fact, a little too wide and shallow. For these quantities, I’d suggest something about 20cm wide.) Then place the boozy prunes in the dish.

Almond stuffed prunes soaked in Madeira wine

Almond stuffed prunes soaked in Madeira wine

Whizz together 250g mascarpone, 30g ground almonds, 30g soft brown sugar and 2 eggs, until smooth and light. Then pour the mixture over the prunes. Cover the dish with tin foil and bake at 160°C for about 25 minutes, then remove the foil and continue baking for another 15-20 minutes. While waiting, pour the excess Madeira into a wine glass and glug. (Yum.)

Boozy prune clafoutis

Boozy prune clafoutis

Serve immediately out of the oven. In fact, just pick up a spoon and dive in. I’d say this should be enough for four – four very restrained people. In reality, Flatmate and I managed to scoff pretty much the lot in one sitting.

As it should be done.