The sous-chef and I have got together and decided on some recipes for Thursday, so with no more gilding of the lily, and absolutely no further ado, here is what we went for:
This green and purple thistle is one of Annabel’s favourite things. In Rome they eat them cooked in butter, garlic and wild mint, but seeing as they are not in season I’ll pick up some preserved artichoke hearts from Amaretto, Norwich’s best delicatessen. We are going to combine them with prosciutto and griddled sourdough bread to make a simple bruschetta starter. This will go well with a glass of cold bubbly!
Tunisian fish Stew
I promised Annabel no fish heads this time, so we are compromising with a few shell-on prawns. I’m basically going to use a Boulliabase recipe that I’ve made before and integrate Tunisian spices; coriander, cumin and saffron. I’ll fry coriander, cumin and fennel seeds in hot oil, then add an onion, a finely chopped bulb of fennel, garlic, and fresh tomatoes; added just in time for their juice to prevent the spices from burning on the bottom of the pan. Into this fragrant bubbling concoction I’ll add fish stock and a good pinch of saffron – making sure the soup doesn’t heat beyond a simmer. As soon as the fennel starts to become tender I’ll add a tot of Pernod, then in go the mussels, shell-on prawns, a big handful of white fish chunks and salt and pepper to season.
Each bowl of soup will get a handful of crunchy sourdough croutons, some fresh parsley and a dollop of char-grilled red pepper and chilli rouille made with plenty of garlic and extra virgin olive oil.
I know this is a bit of a cheat, but I’m going to follow a recipe seeing as I have never done it before. The benefit of this dessert is that it can be made the day before to take the pressure off. Here it is, lifted off the Waitrose website;
- Rice paper
- 100g walnut pieces
- 100g whole blanched hazelnuts
- 100g blanched almonds
- 200g mixed peel or candied citrus peel, chopped
- 50g plain flour
- 4 tbsp cocoa powder
- ½ tsp ground nutmeg
- ½ tsp ground coriander
- 1 tsp freshly ground black pepper
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- 100g caster sugar
- 225g runny honey
- 25g unsalted butter
- Icing sugar, for dredging
- Preheat the oven to 180°C, gas mark 4. Lightly butter an 18cm-square loose-bottomed tin and line the base and sides with rice paper. Bake the nuts on a tray for 12-15 minutes till golden brown. Cool, then roughly chop and transfer into a bowl with the peel and sift in the flour, cocoa and spices. Turn the oven down to 150°C, gas mark 2.
- Put the sugar, honey, and butter in a saucepan and gently heat, stirring till dissolved. Bring to the boil and boil until it reaches the ‘soft ball’ stage (113°C-118°C on a sugar thermometer). To test this, you can also scoop some out on a spoon and drop into a jug of water: it should go into a soft ball. Stir in the nut mixture, pour into the tin and smooth the surface with an oiled potato masher. Bake for 35-40 minutes. Remove from the oven and leave to firm up in the tin on a cooling rack. Remove the tin, trim the paper, sieve over some icing sugar and cut into slices or cubes.
Annabel has promised to combine the roles of Sous-chef and photographer on thursday, so expect some cracking photos this time next week!