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).
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.
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.
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.
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.
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.
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.
February 5, 2011
My boyfriend is a barman. Which means most evenings I have to amuse myself in the kitchen. And, although we get to have breakfast together every day, there’s only so much you can do with an egg and a slice of toast – what with me not being much of a cornflake girl.
So, when Süleyman arrived back from his early-morning gym session the other day with a box of quails’ eggs, I was a little more excited than perhaps I ought to have been at the sight of a foodstuff. (One of his workout buddies gave them to him – a slightly odd gift, maybe, but one that was much appreciated, nonetheless.)
While looking online for ideas of how to incorporate them into our morning meal, I found a very pretty picture of poached quails’ eggs, so thought I’d give it a go too. And, as you can see from the photo below, I had some success… as well as some squidgy disasters.
I served them on toast with a good splash of olive oil, some pul biber, and a few of the usual Turkish breakfast accoutrements – olives, cheese, tomatoes and parsely. Simple enough, yes, but what really surprised me was just how tasty the wee things were – a flavour that was completely unproportional to their size.
Süleyman’s off the the gym again on Monday – and I’m just looking forward to what he’ll bring back next time!
January 15, 2011
I’m spending a few days in the south-eastern Turkish city of Antakya, very close to the border with Syria. I’ve come here because I’ve heard it’s very different from the rest of Turkey, not least because it was once part of Syria (from 1918 to 1938) when that country was under French rule.
For me, the clearest way to witness the cultural history of this fascinating place is in its food. So I was very excited to visit the city’s main food market today. Although many of the fruit and vegetables were similar to those I find in the markets in Istanbul, the thing that really sets it apart was the people selling the stuff.
The immediate difference, in my eyes, was that there were many many more women behind the stalls. I don’t know why, but you just don’t see women doing that kind of work at the Istanbul markets.
Anyway, I just wanted to show you some of the hard-working, well-worn faces I came across today. They all clearly lead very tough lives, and work very hard. But they were all so kind to me, and insisted I took a sample of whatever they were selling.
This couple (above) were selling the typical Antakyan salty yoghurt, the consistency of which was more like cream cheese, but much fresher and lighter in flavour. Delicious, of course. They also had the driest, wrinkliest black olives I’ve ever eaten – but surprisingly sweet.
As is often the case at this market in Antakya, people come and sell even very small amounts of produce from their smallholdings. This woman (above) came armed with a couple of pumpkins, some homemade cheese and a 2-litre bottle of fresh milk.
The herbs this woman was selling (above) were unlike anything I’ve ever seen. To be honest, at first glance they looked like the sort of thing you end up with after giving your garden a good prune. But absolutely everything in this mishmash was edible – and fantastically flavoursome. But don’t ask me what any of it was – I haven’t got the faintest idea!
This, believe it or not, is a radish (above). They don’t half like their radishes in Turkey. And when they are as sweet and peppery as this one, I can understand why.
My very first meal in Antakya included a black carrot stuffed with minced lamb, rice and spices. Several meals later, I still think that was one of the best dishes I’ve eaten here. I got very excited when I saw this pile of black carrots at the market (above), but sensibly came to the decision that I was not going to be able to stuff a couple of kilos of them in my suitcase to take home.
It seems to be the case in Turkey that the surrounding streets are completely taken over with people selling produce on market day. I like to think this woman has a veritable garden of paradise behind this house, which she heaves onto the street each Saturday. I doubt that’s even where she lives, but it’s a nice thought.
June 29, 2010
Last Saturday, I made my first trip to Borough Market since moving away from the area. As I’m relatively settled for the next four or five weeks in Clapham with my lovely friend Lene and her two equally lovely sons Wesley and Dexter (are you embarrassed yet, boys?), I thought I should get back into the cooking swing of things.
It was both comforting to be back on familiar territory and a little freaky, knowing that it wasn’t actually, strictly speaking, my territory any more. However, the (several) bags of goodies I managed to purchase in a very short space of time made up for any hesitation I may have felt.
Unfortunately, what I did forgot was that it was no longer a quick five-minute stroll along the road back home, but that I had to drag my bags to Clapham on a very hot and sweaty Tube. Not nice. Luckily, my memory is short, and once I got thinking about what to cook, the journey was soon forgotten.
Lene spends most Saturday nights DJing, and as she was booked to play in both Brighton and London last weekend, I said I’d make dinner for her, Dexter, and Dexter’s friend Jacob, who was having a sleepover, so she could get herself ready to go out. (Wesley, having just finished his GCSEs, was nowhere to be seen…)
Now, I don’t have much experience cooking for kids, and the impression I get is that many are not too open to the idea of unusual flavours and ingredients. However, not being particularly tolerant of fussy eaters, I decided to just cook what I wanted to cook, and see what happened.
So, the menu was fried plaice fillets (courtesy of Shellseekers), delicious, organic new potatoes, and saffron cauliflower with olives – an Ottolenghi recipe I’ve made before. On the side, we had a huge loaf of my absolute favourite bread – a tortano ring from The Flour Station, which is an Italian bread made with potato flour.
Well, I’m pleased to report that the meal went down very well with the two 12-year-olds – although, being nice, well-brought-up boys, they could have just been being polite.
But, hopefully, the empty plates were a sign they were telling me the truth!
April 25, 2010
Last night was the turn of my friends Nick and Kerry to help me clear my cupboards. In the spirit of my self-imposed challenge to use up as much food as possible before I move out of my flat next month, I set out to make a meal that involved only dry goods and store-cupboard essentials that I already had – buying only fresh stuff. And I pretty much succeeded.
So, clockwise from the top, the menu consisted of chicken poached with saffron and cinnamon, baked saffron cauliflower (both of which I’ve written about in previous posts), spicy Iranian potato croquettes (from good old Claudia Roden’s New Book Of Middle Eastern Food) and, lastly, a recipe of my own, spicy tomato and spinach couscous, which is flavoured with my Turkish pul piber/tomato paste and some fresh oregano.
We also ate our way through a fair amount of the rosemary and nigella seed sourdough I wrote about in my last post, accompanied by a piece of lovely strong Spanish cheese (another recommendation from my friend over at The Aubergine Files, the name of which I can’t actually remember – but hopefully he’ll let me know what it was…).
Pudding was a concoction of crème fraîche, Greek yoghurt and raspberries, topped off with some of my lemongrass and ginger biscuits (I had some of the dough in the freezer, left over from the last time I made them).
So, as well as getting through good amount of spices, dry goods and bits and bobs from my freezer, I also served up a pretty cosmopolitan selection of dishes – with elements from Iran, Turkey and France, Greece, Thailand and Spain, it was a veritable world tour in one kitchen.
April 7, 2010
Last night I discovered my new favourite vegetable dish – saffron cauliflower. And, because the recipe is by Yotam Ottolenghi, I suppose I have to take back a comment I made a while ago about his recipes being too complicated.
I spotted the dish on The Guardian website, in a feature it does each month on seasonal vegetables. Cauliflower is one of my favourite veggies at the best of times, but right now, it is really delicious. And this recipe combines it with one of my favourite spices, saffron.
It was one of those fortuitous moments where you find a recipe that is new, tasty-looking, simple to put together AND you have all the ingredients to hand. The only thing I left out was the sultanas (yucky, evil little things that they are).
The cauliflower I had was a fairly small one, so I decided to cook the whole thing. I ate half of the dish last night with some of my leftover roast chicken on the side, and am currently munching on the rest of it for lunch (combined with some tinned butter beans), as I type this.
I’m sure this will be making very frequent appearances in my kitchen from now on, and it’s certainly changed my attitude towards trying out Ottolenghi recipes…