FRENCH FAVOURITES - Peta Mathias

BEEF STEW WITH
ANCHOVIES AND
CAPERS (BROUFFADO)
For recipe, see page 116.
SLOW-ROASTED TOMATOES
SERVES 8-10. PREPARATION 15 MINS.
COOKING 2 HOURS 30 MINS.
olive oil spray
2kg roma tomatoes
2 teaspoons sea salt flakes
1 teaspoon freshly ground black pepper
1 teaspoon sugar
extra virgin olive oil
1 Preheat oven to 150°C (130°C
fan forced). Lightly grease three oven
trays with oil spray.
2 Wash tomatoes; cut in half lengthways.
Cut cores from tomatoes and place,
cut-side up, onto trays. Sprinkle with salt,
pepper and sugar. Lightly spray with oil.
3 Roast about 2½ hours or until tomatoes
are semi-dried and browned lightly. Place
tomatoes in sterilised jars; completely
cover with olive oil. Store in a cool, dry
place for up to 2 months.
STRAWBERRIES IN PASTIS
AND PEPPER
SERVES 6. PREPARATION 10 MINS
(PLUS SOAKING TIME).
300g strawberries
300g cherries
2 tablespoons pastis
½ teaspoon freshly ground black pepper
1 Wash strawberries and cherries,
leaving stems on.
2 Place fruit in a serving bowl. Add
liqueur and pepper; toss gently to
combine. Stand for 30 minutes; serve
with whipped cream, if desired.
COOK’S NOTE: Pernod or any aniseed
flavoured liqueur can be used.
BRANDADE DE MORUE
– SALT COD PURÉE
SERVES 8 AS A STARTER. PREPARATION
20 MINS (PLUS SOAKING TIME). COOKING
25 MINS.
Brandade originally comes from Nîmes in the
south of France. Purists say it shouldn’t have
potatoes or garlic in it, but this has become
the common method over the years because
people further north found the strong salt
cod and olive oil too powerful a punch to
swallow. In the old days, bargees used to
tow the cod under water to desalt it (so it
got to taste of the filthy canal – yum). Salt
cod is available from gourmet delis.
500g boneless fillet of salt cod
few sprigs of thyme
1 bay leaf
300g floury potatoes, peeled
¾ cup (80ml) milk
½ cup (125ml) extra virgin olive oil
3 cloves garlic, chopped finely
2-3 teaspoons lemon juice
freshly ground black pepper
pinch ground nutmeg
GARLIC CROUTONS
1 French bread stick (baguette)
¼ cup (60ml) olive oil
2 cloves garlic, chopped finely
1 Place the cod in a large bowl; cover
with water. Refrigerate, covered, for
24 hours, changing water every few
hours. Drain.
2 Bring a large saucepan of water to
a boil. Add drained cod, thyme and bay
leaf. Reduce heat; simmer for 10 minutes.
Drain; cool for 5 minutes. Flake cod,
discarding any bones and skin.
3 Meanwhile, cook potatoes in a large
saucepan of boiling salted water about 10
minutes or until tender. Drain; push
through a ricer or sieve.
4 Bring milk to the boil in a small
SLOW-ROASTED
TOMATOES
STRAWBERRIES
IN PASTIS
AND PEPPER
saucepan. Remove from heat. Heat oil in
a medium saucepan; add the flaked fish
and garlic. Beat with a wooden spoon,
over medium heat, until shredded
finely. Gradually beat in potatoes and hot
milk until mixture is almost smooth (you
may need to add more oil and milk to
obtain an emulsified purée). Season to
taste with juice, pepper and nutmeg.
Cover to keep warm.
5 GARLIC CROUTONS: Slice bread thickly;
brush slices with oil and sprinkle with
garlic. Toast under a preheated grill until
browned both sides. Serve brandade in a
warm bowl; drizzle with a little olive oil.
Serve with garlic croutons.
118 | AWW MAY 2007 AWW JULY 2007 | 119