Two Recipes Inspired by Sardine

OK – so this post is from August 2016 from another website I don’t really maintain. I should have put these recipes on here, not sure why I didn’t. The main thing is that the two recipes  are approximations of my friend Alex Jackson’s insanely delicious Provençal-style food at his restaurant Sardine in London. The headline is: Alex just (finally) published a cookbook of his recipes and I am *really* excited to buy it and cook from it. 

I now typically serve the stuffed tomatoes with roughly chip-like potatoes roasted in the oven (have added brief instructions for those)

***

Below are two recipes inspired by a conversation I had with Alex Jackson, the chef and founder of the recently opened restaurant, Sardine. Brilliant versions of these dishes, both utter classics, are on his Provençal-style menu. Mine are not quite the same – Jackson’s tomato includes pork and basil, and his soup contains pasta. I read Elizabeth David’s recipe for Soupe au Pistou in French Provincial Cooking (also cited by Jackson) to get a method. We have different ingredients, David includes beans and potatoes, which I didn’t have, and does not use parmesan rind, but the method is very similar. I bought the veal mince at the large Waitrose in the Brunswick Centre, in Bloomsbury and I am sure that a mix of pork mince and beef would also be good if that were not available.

Soupe au Pistou

soupe au pistou

Ingredients

2-3 smallish, firm courgettes, cut into 2cm pieces

1 onion, sliced finely

1 tin of chickpeas and water, or 300g soaked and cooked chickpeas and a cup of cooking water

1/2 tin of tomatoes and 2 tinfuls of water

1 parmesan rind (if you have one)

a few spring onions or a leek, chopped roughly

a small bunch of spinach, or some frozen spinach

Pistou

a bunch of fresh basil – at least 10 fronds

3-5 cloves of garlic, depending on size

3-4 tablespoons of olive oil

block of parmesan for serving

How to make

In a large heavy bottomed pan, add several tablespoons of olive oil and the onions, let them become soft and start to take colour then add in the tinned tomato and stir. Let it cook for a few minutes. Add in the parmesan rind and then the tins of tomato water, stir, allow to bubble, then the courgettes, the leeks or spring onions, the spinach the chickpeas and chickpea water. Simmer on a low heat for 25 minutes. Meanwhile, pound the garlic and basil in a pestle and mortar and add in the olive oil gradually while stirring. Season the soup very well with salt and some pepper. Stir in the pistou. Taste again. When happy, serve at just above room temperature, with a grating of parmesan on top. 

Tomatoes Stuffed with Veal, Tarragon and Chicken Liver

stuffed tomatoes.jpg

Unless serving with bread, before you start the tomatoes – peel potatoes and roughly cut into chip shapes, place in a roasting tray tossed with olive oil and salt and cook until soft in the middle at 180C. Make the tomatoes while the potatoes are cooking.

Ingredients

12 medium sized tomatoes on the vine

400g veal mince

1/2 a large white onion, grated

50g chicken liver, cut into small pieces

2 rashers of fatty smoked bacon, cut up small

2 tablespoons of breadcrumbs soaked in 3 tablespoons of milk

1 small bunch of tarragon, leaves removed, roughly snipped with scissors

a grating of nutmeg

100g creme fraiche

175ml of dry white wine

40g unsalted butter

How to make

Pre-heat the oven to 180C.

Gently mix the veal with the breadcrumbs soaked in milk, the chicken liver, bacon, half of the tarragon, the grated white onion, and a decent grating of nutmeg (around 1/4 a teaspoon). Do not overwork the meat mixture or it will become tough and hard when cooked. Season well with salt and freshly ground black pepper.

Cut the tops off the tomatoes, and save them. Carefully scoop out the innards with a spoon and place in a sieve over a bowl. Push in a good amount of the mince mixture so that it just comes above the top, and replace the top of the tomato. Repeat with all of the tomatoes or until the veal mix is finished. 

Place the stuffed tomatoes snugly in a roasting tray with the white wine, a few tablespoons of the reserved tomato juice, and a splash of water. 

Bake for around 25 minutes.

Just before serving, place the tomatoes on a plate to keep warm. In the roasting pan simmer the cooking juices for a few minutes until, then turn the heat right down, add in the butter and the rest of the tarragon and stir until melted, then stir in the crème fraîche, allow to bubble gently for a few minutes, and season well with salt. Do not turn the heat up too high or allow to boil.

Serve the tomatoes with a spoon of sauce over the top, and have some bread around to mop up, or serve with roasted potato chips. Place any extra sauce in a bowl with a spoon. 

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