Loved seeing Peta Mathias at the show?

Here are the recipes she demonstrated so you can try them at home.

Tapenade

12 good quality anchovies like Ortiz

400g black olives, pitted

2 small cloves garlic, chopped

3 tbsp good quality capers

2 tsp Dijon mustard

2 tbsp cognac

freshly ground black pepper

1 tsp fresh thyme

2/3 cup extra virgin olive oil

 

METHOD

Combine anchovies, olives, garlic and capers in a food processor. Add the mustard, cognac, pepper, thyme and half the oil and blend to a thick paste. With the blender still on, slowly pour in the rest of the oil.

 

Tomatade

100g sun-dried tomatoes

2 tbsp olive oil

50g pine nuts

handful of fresh basil

pinch of sugar

2 sml cloves garlic

1/2 tsp Espelette pepper or smoked paprika

 

METHOD

Blend it all together in the food processor till chunky - not too smooth.

 

Tarte Soleil

2 packets of frozen flakey pastry in 32cm rounds (Paneton is best)

1/2 cup tapenade

1/2 cup something else like sun dried tomato paste, artichoke paste, pesto …

1 egg yoke beaten with a little milk

fennel seeds for sprinkling

 

METHOD

  1. Remove flakey pastry from freezer or fridge and bring to room temperature - maybe 5 mins.

  2. Preheat the oven to 180 degrees centigrade.

  3. With the paper still attached to it, roll out the first sheet of pastry onto a baking tray.

  4. Spread with the pastes, leaving 1cm free around the edge.

  5. Brush the edge with water and lay the second round of pastry on top.

  6. Place an upside down glass in the centre to make the sun - don’t press it in, just leave it sitting there.

  7. If the pastry has got a bit soft, put the whole tray with the pastry in the freezer for 5 mins to firm it up. That way it will be much easier to cut. With sizzors, cut the pastry and paper from the edge up to the glass edge. Do quarters first then eighths then keep cutting till you have 32 sun rays.

  8. Remove the glass and start twisting the rays. Gently pick up the first ray about midway with your right hand fingers and twist twice with your left hand fingers. 

  9. Brush with egg glaze and sprinkle lightly with fennel

  10. Bake in the oven for half an hour or till golden.

 

Strawberries in Pastis and Pepper

600g strawberries

2 tbsp Pastis, Pernod or other aniseed flavoured liqueur

1/2 tsp freshly ground black pepper

 

METHOD

Wash strawberries, leaving stems on. Slice the large ones in half. Place in a beautiful serving bowl and toss in Pernod. You don't need more than 2 tbsp as it's a strong taste. Grind pepper over and toss gently. Leave to soak for 5 mins and serve.

 

Saussoun

100g blanched almonds
12 anchovies (Ortiz are the best)
1 tsp fennel seeds
generous handful fresh mint
1 tbsp water
3/4 cup extra virgin olive oil
 

METHOD
Combine the first 5 ingredients, either in a mortar and pestle or food processor then gradually add the oil till the mixture is chunky.

 

Winter Salad

2 sticks of celery, julienned 

1 fennel bulb, finely sliced

a handful of salad leaves like mache (lamb’s lettuce)

a good handful of gourmet mushrooms like girolles, shiitaki or golden needle

juice and zest of a lemon

sea salt and freshly ground black pepper

100g finely sliced parmesan

12 roasted hazelnuts, roughly chopped

2 tbsp flat leaf parsley, torn apart

2 tbsp extra virgin olive oil

1 tbsp cream

 

METHOD

1. With your hands, toss the celery, fennel, mache, mushrooms, lemon juice and zest, salt & pepper, parmesan, hazelnuts and parsley gently together in the olive oil.

2. Divide the salad up onto four dinner plates and drizzle very lightly with a little cream

 

Oriellettes

2 1/2 cups (300g) flour

1/2 tsp salt

3 small eggs, beaten

30g soft butter

grated rind of one orange and one lemon

1 tsp orange flower water

2L peanut oil

frying thermometre

caster sugar

 

METHOD

1. Sift the flour and salt onto the bench and make a well in the centre. Into this put the eggs, butter, grated rinds and orange flower water.

2. Using fingers, gradually work in the flour till all is incorporated and you have a smooth, soft ball that comes away from your fingers. Wrap in plastic and refrigerate for at least 4 hrs.

3. Divide pastry in four and roll out very thinly. With a pastry cutter, cut into 8x4cm rectangles.

4. Heat the oil in a deep fryer to 190˚C and drop in pastry rectangles in batches. Fry till they are just golden then remove to a cake rack to drain onto paper towels. Sprinkle with lots of caster sugar and eat immediately.

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