Mediterranean Summer Table (eBook)

SHRIMP SKEWERS with romesco sauce

The roasted romesco can be made in advance to allow the flavours to develop, so all you have to do at the last minute is griddle the bread and prawns. This makes for a very easy and impressive plate.

12 tiger prawns/jumbo shrimp, peeled, heads removed, tails intact

2 garlic cloves, crushed

2 tablespoons sherry

ROMESCO SAUCE

1 vine-ripened tomato, quartered

1 red (bell) pepper, quartered

4 garlic cloves

2 tablespoons olive oil

30 g/1 oz. crustless sourdough bread, coarsely torn

20 g/¾ oz. roasted hazelnuts

1½ tablespoons sherry vinegar, or to taste

freshly squeezed juice of ½ lemon

½ teaspoon sweet paprika

sea salt and black pepper

TO SERVE

roasted red onions or shallots

griddled sourdough

salad leaves

wooden or metal skewers

SERVES 4–6 TO SHARE

Preheat the oven to 180°C fan/200°C/400°F/gas 6.

For the roasted romesco sauce, place the tomato, pepper and garlic on a baking sheet and drizzle with 1 tablespoon of the oil, season and roast in the preheated oven for about 10 minutes until tender.

Halve or quarter the onions or shallots, depending on their size, drizzle with a little oil and roast alongside the romesco mixture.

When the romesco mixture is cool enough to handle, squeeze the garlic from their skins (and discard the skins), then transfer the roasted garlic, tomato, pepper and any pan juices to a food processor or blender. Add the bread, hazelnuts, vinegar, lemon juice and paprika and process until smooth. With the motor running, slowly add the remaining oil and blend until emulsified. Season to taste and refrigerate for at least 1 hour to allow the flavours to develop.

For the prawns, put the prawns, garlic and sherry in a bowl and refrigerate for 1 hour to marinate. Thread the prawns onto skewers and heat a griddle pan over a high heat. Brush the prawns with a little olive oil and cook in batches, for 3–4 minutes, or until cooked through.

Serve the char-grilled prawns with the romesco sauce, roasted onions, griddled sourdough and salad leaves.

PAN-FRIED COD FILLET
with white polenta & basil gremolata

This cod fillet is pan-fried until the skin crisps up, and then a light lemon butter is sizzled in the same pan, ready to spoon over to serve. White polenta is given an umami-flavour boost with Parmesan, and the whole dish is finished off with the fresh zing of a green herb and garlic gremolata.

2 teaspoons olive oil

4 x 200-g/8-oz. cod fillets, skin on

40 g/3 tablespoons butter

freshly squeezed juice of 1 lemon

a large handful of fresh basil, leaves picked

sea salt and black pepper

samphire, to serve (optional)

WHITE POLENTA

1½ litres/6 cups vegetable stock

250 ml/1 cup milk

350 g/2 cups white polenta/cornmeal

3 tablespoons finely grated Parmesan

50 g/3½ tablespoons butter, coarsely chopped

BASIL GREMOLATA

finely grated zest and juice of 1 lemon

3 tablespoons olive oil

2 garlic cloves, crushed

½ a bunch of fresh flat-leaf parsley, finely chopped

½ a bunch of fresh basil, finely chopped

SERVES 4

For the polenta, bring the vegetable stock and milk to a simmer in a saucepan over a medium heat. Add the polenta in a thin steady stream, whisk continuously until all is incorporated, then stir occasionally for about 15–20 minutes until the polenta is cooked through. Stir through the Parmesan and butter. Keep warm while you cook the cod.

For the gremolata, mix together the lemon zest and juice, olive oil, garlic, parsley and basil in a bowl and set aside.

Lightly coat the base of a non-stick frying pan/skillet with olive oil, then place the pan over a medium-high heat. Once the pan is hot, season the cod pieces with salt, then place them in the pan, skin-side down. Cook for 2–3 minutes until the skin is nicely golden and crisp. Carefully turn the cod over and cook for a further 2–3 minutes, depending on the thickness of the fillet or loin. The fish is cooked when the flesh becomes opaque. Add the butter, squeeze over the lemon juice, season with salt and let it bubble and brown.

Serve the cooked cod on warmed plates with the polenta, topped with the gremolata and basil leaves and spoonfuls of the lemon butter and samphire on the side, if liked. I enjoy this with a cold glass of rosé wine.

SMOKED TARAMASALATA,
with asparagus & crisp pitta

Forget the bright pink shop-bought version – after making this taramasalata yourself, you will never go back! Served alongside your own pitta crisps and griddled vegetables, this makes either an impressive first course or a side for a seafood extravaganza.

SMOKED TARAMASALATA

150 g/5½ oz. smoked cod roe, skin removed

4 thick sourdough bread slices, crusts removed, coarsely torn

½ small onion, grated

1 garlic clove, crushed

160 ml/generous ⅔ cup olive oil

freshly squeezed juice of 1½ lemons

black pepper

salmon roe and fresh oregano, to serve

CRISP PITTA

4 large pitta or other flat bread (see pages 170 and 174), or store bought

80 ml/⅓ cup extra virgin olive oil

1 teaspoon sesame seeds

1 teaspoon dried oregano

ASPARAGUS

bunch of asparagus, trimmed

2 tablespoons olive oil

3 spring onions/scallions, finely sliced

200 g/7 oz. radishes

freshly squeezed juice of ½ lemon

SERVES 4–6 TO SHARE

For the smoked taramasalata, place the cod roe in a non-reactive bowl, cover with water and soak for 30 minutes to remove the salt, then drain. Place the bread in a separate bowl, cover with water, soak for 15 minutes until softened, then drain and gently squeeze out any excess water.
Process the roe, bread, onion and garlic in a food processor to combine. With the motor running, add the oil in a thin steady stream and blend until thick and emulsified. Season with black pepper and the lemon juice and refrigerate until required. It will keep refrigerated in an airtight container for up to 1 week.

Meanwhile, for crisp pitta bread, preheat the oven to 200°C fan/220°C/ 450°F/gas 7. Cut the bread into small triangles and place in a single layer on baking sheets lined with baking paper. Drizzle with olive oil, scatter with sesame seeds and oregano, turn and repeat. Bake in the preheated oven for 15 minutes turning once, until golden and crisp, then leave to cool to room temperature.

Meanwhile, cook the asparagus in a large saucepan of boiling salted water for 2–3 minutes until just tender, then drain. Preheat a griddle pan, brush the spring onions and radishes with oil and char-grill for a few minutes until softened (if you wish, the cooked asparagus can also be popped into the pan).

Spoon the taramasalata into a bowl and top with salmon roe and oregano and put the crisp pitta in another bowl. Place the asparagus, spring onions and radishes on a serving plate and squeeze over the lemon juice.

CLASSIC BOUILLABAISSE with basil rouille

Bouillabaisse is a traditional Provençal fish stew originating in the port city of Marseille. This classic French dish makes the most of the freshest of seafood arriving by boat and is lovely simply served with some bread and the basil rouille.

500 g/1 lb. 2 oz. tomatoes

1 tablespoon olive oil

2 onions, finely chopped

5 garlic cloves, 4 crushed and 1 cut in half

2 sprigs each fresh thyme, oregano and basil

1 fresh bay leaf

8 tiger prawns/jumbo shrimp, heads removed, tails intact, shells reserved

pinch of saffron threads

20 ml/¾ fl. oz. Pernod

2 strips of orange peel

8 thick sourdough bread slices

1 kg/2¼ lb. filleted mixed Mediterranean fish, each fillet cut into large chunks

200 g/7 oz. mussels (optional)

sea salt and black pepper

fresh parsley, to garnish

BASIL ROUILLE

1 egg yolk

1 garlic clove, finely chopped

1 teaspoon Dijon mustard

1 teaspoon tomato purée/paste

200 ml/¾–1 cup olive oil

20 g/¾ oz. fresh basil leaves

SERVES 4

Blanch the tomatoes in a large saucepan of boiling water for 30 seconds until the skins split, then refresh in cold water, peel, remove and discard seeds, coarsely chop the flesh and set aside.

Heat half the olive oil in a large saucepan over a medium heat, add the onions, crushed garlic and herbs and sauté for 5–7 minutes until the onions soften. Increase the heat to high, add the prawn shells and saffron and stir occasionally for 5–7 minutes until pink. Add the tomatoes and 1 litre/quart water and simmer gently for 25–30 minutes until infused. Strain through a fine sieve into a clean saucepan, pressing on the solids to extract all the liquid and flavour. Discard the solids. Add the Pernod and the orange peel, season to taste and keep the stock warm.

Meanwhile, make the rouille. Put the egg yolk, garlic, mustard and tomato purée in a food processor and blend until well combined. With the motor running, add the oil in a thin steady stream until incorporated and the rouille is thick. Add the basil and blitz until the mixture is green and smooth. Season to taste, set aside...