Saturday, 12 August 2017

Puy lentil, lardon and poached egg salad

Last night's dinner was an attempt to create a satisfying "meal-in-a-bowl" salad, rich in protein which makes you feel like you had a sustaining meal. Sometimes, salad makes you feel virtuous to begin with, but hungry later. The design here is the fibre and protein provided by the Puy lentils helps keep you going, keeping you feel fuller for longer. 

I won't deny that bacon, whether grilled slices of pancetta, or cooked lardons, or cooked up for a traditional bacon butty is favourite thing of mine. I love it. Equally, this dish could be tweaked with chicken, or mozzarella or grilled halloumi with great results. 

I made this poached egg using the poached egg sachets branded "Poachies". These are single use fabric sachets which make the poaching very simple. The timing is critical depending on how how you like you eggs cooked. Just cooked (with fluid centre) requires 3 and a half minutes, regular poaching is 4 minutes, properly cooked is 4 and a half minutes. I prefer mine "just cooked", which I recognise is a matter of preference. 

 
Puy lentil, lardon and poached egg salad

Serves 2

Ingredients:

Salad:
 
75g puy lentils, rinsed
4-5 red radishes, washed and sliced into 5mm thick rounds. 
3" cucumber, washed and sliced into 5mm thick rounds. 
4 spring onions, washed and sliced into 7-8mm thick rounds. 
Handful of mange tout, topped, tailed and halved.
6-8 cherry tomatoes, sliced into 7-8mm thick rounds
Pack of lardons, 80-125g, depending on the Supermarket
2 tablespoons chopped flat leaf parsley

Dressing:
 
1 teaspoon, Dijon Mustard
2 teaspoon, White Wine vinegar
3 tablespoons Extra Virgin Olive Oil
1 pinch (1/4 teaspoon) freshly ground black pepper
1 pinch (1/4 teaspoon) freshly ground sea salt
1/2 pinch (1/8 teaspoon) Herbes de Provence

Method:

  1. Once you have rinsed the Puy lentils, put them into a small saucepan, cover with water and put in the hob on a high heat initially. Once boiling, turn the heat to a low simmer. 
  2. The packet for my Puy lentils suggested a 30-40 minute cooking time, but mine only needed 25 minutes. Just before the lentils cook, put about a mug (250ml) of water in a kettle and boil.
  3. The lardons need to be dry fried in a non-stick frying pan and left to cool.
  4. The dressing is best made in a small bowl, adding the ingredients and whisking them together with a small hand whisk.
  5. The mange tout needs to be blanched for 1 minute and run under cold water. 
  6. Hopefully, the 25 minute cooking time for the lentils will give you enough time to prepare the other ingredients.
  7. Ensure the dressing is ready for when the lentils complete cooking. When the lentils are just cooked (al dente), drain and rinse with the boiling water. Put into a bowl and dress with all but the last 5 ml of the dressing from step 4 above. Leave to cool. 
  8. Once the lentils are cool, combine with all of the other the salad ingredients. Mix well.
  9. Divide up the salad ingredients on two pages, drizzle with the remaining salad dressing.
  10. Fill a small pan with water and bring to the boil for the eggs. Put out two mugs for the two eggs. Put a poaching bag in each. Crack an egg into each bag. Cook for 3 and a half minutes. Take off the heat immediately, put one on each bowl and serve immediately. 

Friday, 28 July 2017

July 2017 Favourites List



This month, I’d like to share some pictures from Alberobello in Puglia, Italy. It’s a pretty little town with ancient Trulli houses, made of stone. I posted about my weekend in nearby Matera earlier this month, and Alberobello was one of the places we explored during our trip. (The link is included below, if you would like to have a little read and maybe a gawk at my pictures.)

In Alberobello, the little streets of round houses are extremely photogenic. Some are converted into small B&Bs or holiday lets, shops and restaurants. But once, they were used as homes and barns. Each Trullo had an upstairs storage area where the harvest or hay for the animals was stored, the conical rooves of the houses having function as well as a highly individual form.

Hopefully you will all be thinking about your Summer travels. I hope you manage to get away and have a wonderful time.

Articles/Know How:

The Tallinn food scene is awesome. Here is the Guardian's pick of places to eat. I would definitely second Noa and Lieb. I would add Rataskaevu 16 to their list, for sure. https://www.theguardian.com/travel/2017/jul/06/tallinn-estonia-new-nordic-food-restaurants-leading-chefs

Some surprising and unexpected choices here - 8 "must try" dishes from Catalonia. http://www.greatbritishchefs.com/features/8-best-catalonian-dishes
 

Fish and chips lovers, rejoice! Cod stocks recover. Please, buy sustainable (blue MSC label on the pack). https://www.theguardian.com/environment/2017/jul/19/sustainable-british-cod-on-the-menu-after-stocks-recover


Recipes:

Beetroot, the purple Marmite of the vegetable world, is in season. Here's a salad to have with simply cooked meat or fish: http://www.deliciousmagazine.co.uk/recipes/beetroot-potato-and-red-onion-salad/


Soy basted chicken with Sriracha cashews. (The cashews are going to make a great snacking dish!!) https://cooking.nytimes.com/recipes/1018763-grilled-soy-basted-chicken-thighs-with-spicy-cashews

Gary (Big Spud blog) shares his Roast pork belly with Asian slaw and lemon rice recipe: http://bigspud.co.uk/recipes/roast-pork-belly-asian-slaw-pickled-lemon-rice/

Braising the beef rather than browning mince; a Chilli con carne with a twist: http://www.telegraph.co.uk/food-and-drink/recipes/braised-beef-chilli-con-carne/

If you visit Venice this Summer, grab a packet of Bigoli (a speciality Venetian pasta, like Spaghetti). Here's a quintessentially Venetian recipe to make with it! https://chestnutsandtruffles.com/2016/04/17/bigoli-in-salsa-venetian-anchovy-pasta-recipe/
 

Rhubarb and ginger are a fab combination. (I add a little pickled sushi ginger to my rhubarb crumble - tip I picked up from Gordon Ramsay!). Here's a jam recipe from Janice: http://farmersgirlkitchen.co.uk/2012/06/rhubarb-ginger-jam/


Japanese Robatayaki grilling is unmissably delicious. Here's a recipe for beef skewers: http://www.today.com/recipes/grilled-flank-steak-yakitori-sauce-recipe-t113231


Here's a prawn Robatayaki recipe, if you don't eat beef: http://www.today.com/recipes/grilled-shrimp-yuzu-butter-recipe-t113230


What you might have missed at Snig's Kitchen:

Matera, southern Italy. A weekend among the "Sassi" (Stones): http://snigskitchen.blogspot.co.uk/2017/07/matera-italy-weekend-among-stones.html

Film:

Legend (2015)

TV:

The Book Group, Series 1

Music:

Radiohead, A Moon Shaped Pool

The xx, I See You

Kate Tempest, Let Them Eat Chaos

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.

Wednesday, 19 July 2017

Matera, Italy, a weekend among the stones



Matera in Southern Italy has been awarded the title of European City of Culture 2019, beating off stiff competition from fellow Italian rivals Cagliari, Lecce, Perugia, Ravenna and Siena. Known in Italy as "la città sotterranea" (subterranean/underground city), it is a unique and special place. Full of narrow streets, history, atmosphere, it is waiting; ready to be explored by you. 



The ancient city has been established for over 7000 years, the initial dwellings being caves carved into the soft sedimentary rock. So important is Matera historically, that in 1993 it was given protection as a UNESCO World Heritage Site. The historic centre is known as “the Sassi” (the stones), with beautiful narrow streets climbing up the hill as the city spills down with its white stone houses. 


Matera is in the Basilicata region of Italy, neighbouring Puglia. Just in case you look at my pictures and feel a sense of déjà vu, don’t worry. You are right to think you’ve seen it before if you have seen the Mel Gibson directed film “The Passion Of The Christ” or the Richard Gere film “King David”. Both had scenes filmed in the ancient and evocative city. 


My base in Matera was in the heart of the “Sassi”, in Guiseppe’s gorgeous cave house “La Suite de Nei Sassi”. A historic ancient cave, carved by hand into the soft sedimentary rock, it has been a dwelling for centuries. 


Restored to clean away soot deposits from thousands of indoor fires and to put in plumbing and electricity, Guiseppe has turned a primitive and basic place to live into a romantic home away from home. Small niches for candles and poultry are cut into the stone, and in the ceiling are dotted the odd sea shell, giving away the way in which the stone of the caves was created, millions of years ago. The Suite can be booked online: https://www.booking.com/hotel/it/la-suite-nei-sassi.it.html
 


If you want to get a feel for the city, you can get a whistle stop tour in an “Ape” van. Not ape as in primate, but app-pay as in bumblebee. The Ape van, made by Piaggio is the big brother of the Vespa (wasp) scooter. There are several firms offering Ape van tours of Matera, but I recommend Ape Vito, run by Vito as his family have lived in Matera for generations, and his tour gives a real insight into the twists and turns of the city’s history, including his stories from the era of his grandparents. You can check out Vito’s website for more details: www.apevito.com.



Walking around the Sassi, exploring the churches and small museums will keep you busy during the day. But what about food? The very south of Italy boasts some wonderfully vibrant local produce, and the food of Puglia and Basilicata is earthy, rustic and utterly delicious.


La Abbondanza Lucana


After receiving a recommendation of this restaurant from a Materan foodie, we had to visit a couple of times in the hope of getting a cancellation table, so popular is this restaurant. It prides itself on serving traditional recipes made with the best local produce, garnering it an entry in the Michelin guide. 


The mixed starters are a must-have here, because not only does it give you a chance to sample the best of local, seasonal ingredients, but also the best of the traditional cooking techniques of the area. Take a look at the photos on the wall while being shown to your table. Anyone who is anyone who visits this town comes here to sample this superb foodie experience. I recommend the shared starter platter, which promises and delivers Puglia on a plate.  


Vico Bruno Buozzi, 11-11 Bis Sasso Caveoso, Matera


Telephone number: 0835 334574





EGO Restaurant and Bistro


EGO, standing for “enoteca, gourmet, origini”, rather than a person with a big ego, this is a restaurant and bistro with ambitions to use the best of ingredients in highly original ways and/or the utmost of care. The restaurant is on the ground floor level, where Puglian food is reinvented and revolutionised into something very intriguing and individual. The kitchen is in full view of diners, through the huge glass windows and glazed door to the dining room. Downstairs is a bistro serving excellent cocktails and more informal nibbles. Run and staffed by passionate food lovers, you will receive great recommendations and fabulous food. We visited both the restaurant for their tasting menu (highly recommended) and the bistro for evening drinks and were thoroughly impressed by the attention to detail and high quality of the food in an area of Italy where pride in food is very strong indeed.


Via Stigliana, 44, Matera


Telephone number: +39 392 90 30 963





La Cola Cola Ristorante Pizzeria



La Cola Cola is not a fizzy drink tie-in; the name comes from a cockerel like ceramic figure made in the local area. When you need a light meal and pizza is the only thing which will fit the bill, this is the place for you. Set in a small, pedestrian-only road behind the main square, you might find Cola Cola a little difficult to locate. Ask people who live nearby, or follow the hungry locals on their way there. When you get there, the small doorway is immediately underwhelming. However, once you are in, you will realise this is a huge, cavernous temple to pizza. 

Made in the burning hot wood fired oven you walk past to get to your tables, the pizzas are big, thin and generously topped. All the produce is natural and sourced locally. Booking is essential, as this place is very popular with the Materans. If you haven’t booked, you may find yourself joining the queue for tables which gets distinctly longer as the evening progresses. Built in 1700, much of this place has been dug out of the Tufo rock, giving you something to think about when you see there are three large spaces in this restaurant. What a labour of love!


Vico Spartivento, 21, 75100 Matera


Telephone number: +39 339 706 8259




This writeup and reviews represent the genuine views of Snigdha. Snigdha paid in full for her trip to Matera, and these views represent her experience. Snigdha has received no incentive, financial or otherwise for posting this blog post.