FRENCH FAVOURITES - Peta Mathias

PISTOU SOUP
SERVES 6. PREPARATION 25 MINS (PLUS
SOAKING TIME). COOKING 1 HOUR 25 MINS.
Use a good-quality bottled pesto or make
your own: process 1 cup fresh basil leaves,
2 tablespoons toasted pine nuts, 1 clove
garlic, 2 tablespoons grated parmesan and
¼ cup olive oil until smooth.
200g dried white beans
1.5 litres (6 cups) water
bouquet garni
1 large brown onion (200g), chopped
2 medium waxy potatoes (400g), diced
into 1cm pieces
2 medium carrots (240g), diced into
1cm pieces
1 small leek (200g), trimmed, washed,
chopped
3 large zucchini (450g), diced into
1cm pieces
125g baby green beans, trimmed
3 medium tomatoes (450g), peeled,
chopped
sea salt & freshly ground black pepper
200g shelled peas
½ cup (125ml) pesto
shaved parmesan cheese, to serve
1 Soak beans in cold water overnight;
drain. Place beans in a large saucepan;
cover with water. Bring to the boil; reduce
heat. Simmer for 30 minutes. Drain.
2. Return beans to pan with water,
bouquet garni and all the vegetables,
except the peas; bring to the boil. Reduce
heat; simmer for 30 minutes.
116 | AWW JULY 2007
3 Add peas; simmer for about 15 minutes
or until beans and vegetables are tender.
Discard bouquet garni; season soup with
salt and pepper. Serve soup topped with
pesto and shaved parmesan.
COOK’S NOTE: A bouguet garni is herb
mixture for flavouring soups and stews. Tie
together bay leaves and sprigs of herbs,
such as thyme, parsley and marjoram, with
kitchen string.
BEEF STEW WITH ANCHOVIES
AND CAPERS (BROUFFADO)
SERVES 6. PREPARATION 20 MINS
(PLUS MARINATING TIME). COOKING
3 HOURS 20 MINS.
1.5kg piece beef chuck steak, cut
into 6 thick slices
5cm strip orange rind
2 bay leaves
6 cloves
¼ teaspoon ground nutmeg
4 cloves garlic, sliced thinly
¹/ ³ cup (80ml) red wine vinegar
¼ cup (60ml) olive oil
1 large brown onion (200g), sliced
½ cup (125ml) beef stock
½ cup (125ml) dry red wine
2 tablespoons baby capers
12 cornichons (small gherkins)
6 anchovy fillets
¹/ ³ cup chopped flat-leaf parsley
ANCHOVY PASTE
6 anchovy fillets
¼ cup (60ml) milk
1 clove garlic
1 tablespoon olive oil
1 Place beef in a large dish; add rind,
bay leaf, spices and half of the garlic.
Pour over vinegar and half of the oil.
Cover; refrigerate 3 hours or overnight.
Drain; reserve marinade.
2 Preheat the oven to 150°C (130°C
fan-forced).
3 Heat rest of oil in large flameproof
casserole; cook drained beef, in batches,
until browned all over. Cook onion and
remaining garlic in same dish until
browned lightly. Return beef to pan with
stock, wine, capers and marinade. Cover
tightly; cook in the oven for 3 hours or
until beef is tender.
4 ANCHOVY PASTE: Meanwhile,
soak anchovies in milk for 5 minutes;
drain. Using a mortar and pestle, pound
anchovies to a paste with garlic and oil.
5 Remove beef from braising liquid;
cover to keep warm. Bring liquid
to a boil over moderate heat.
Simmer for 5 minutes or until reduced
by half; stir in anchovy paste. Serve
beef topped with cornichons and
anchovy fillets. Drizzle with sauce
and sprinkle with parsley.
COOK’S NOTE: Any beef good for stewing,
such as shoulder or gravy beef, can be
used in this recipe.
Opposite:
Nearly ready
– Peta prepares
to discard the
bouquet garni
from the
Pistou Soup.
COURGETTE FLOWERS
STUFFED WITH
FISH MOUSSE
For recipe, see page 120.
WW JULY 2007 | 117