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Monthly Archives: November 2012

  • Nopi, Nov 30th, 2012


    Carlos, hot stove chef and can cook whatever you like.

  • Nopi, Nov 30th, 2012


    Luke (king of the pass), Rodrigo (mostly prepping and feeding everybody) and Ainars (“worth his weight in gold”, Basia)

  • Nopi, Nov 30th, 2012


    Francis, hairy sous. 

  • Nopi, Nov 30th, 2012


    Kitchen Mark, almost left but then stayed.

  • Nopi, Nov 30th, 2012


    Admin Noemie (also online shop wizard) and Manageros Basia (on the phone, much of the time)

    30/11: Introducing some of NOPI’s devoted staff, by name.

  • Grilled peaches, apricots and figs with scented yoghurt

    For this salad choose a selection of seasonal stone fruit. Grill the fruit that are relatively hard but leave the soft and juicy ones as they are. Try it with: Grecanico-Terre-di-Guimara-Caruso-&-Minini. Its soft aromatics and striking acidity compliment the salads fruitiness and creamy texture Serves four 4 peaches and/or nectarines, each pitted and cut into 6 wedges (500g net) 6 apricots, halved and pitted (200g net) 1 tbsp olive oil 3 large ripe figs, torn into 2 or 3 pieces (180g net) 2 tsp aniseed or fennel seeds, toasted and finely crushed 10g small basil leaves Scented yoghurt 150g full fat yoghurt 1½ tbsp good quality floral honey 1 tbsp geranium water or orange blossom water 1½ tsp lemon juice (optional) Put a large ridged griddle pan on high heat and leave until it is very hot. In a bowl mix the peaches, nectarines and apricots that you are grilling with the oil. Place them on the griddle pan and cook for 1-2 minutes on each side, or until they are charred and slightly softened. Remove and set aside to cool. Mix the yoghurt with the honey and geranium water or orange blossom water. Stir in the lemon juice, if using, and refrigerate until needed. Before serving, arrange the peaches and apricots on a large platter and dot the torn figs on top. Spoon the yoghurt sauce over the fruit, leaving parts of the fruit exposed. Sprinkle over the ground seeds and finally scatter with the fresh basil leaves. Serve at once.
  • Mackerel and green bean salad with harissa dressing

    Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Try it with: Pinot-Blanc-Stopham-Estate-11. Its sharpness and concentration will cut through the mackarel's oily texture and spicy dressing. Serves four 1 medium baguette, crusts removed, torn into 2cm chunks (110g net) 1 tsp ground turmeric, mixed with 2 tablespoons of water 230ml olive oil, plus extra to finish 6 mackerel fillets, cut widthways into 2cm slices (350g net) 1 gem lettuce, leaves torn into large pieces 1 small red onion, peeled and very thinly sliced (90g net) 3 Romano peppers, roasted, cooled, deseeded and cut into 2cm slices, or use commercial roasted peppers from a tin or a jar 50g dried black olives, pitted and torn in half 200g French beans, trimmed, blanched for 4 minutes, refreshed and drained well 50g harissa paste 3 tbsp lemon juice 1 tbsp parsley leaves, roughly chopped 4 semi-hard-boiled eggs, peeled and quartered Salt and black pepper Place the baguette pieces in a medium mixing bowl and toss with your hand as you slowly pour in the turmeric water, trying to get all the bread pieces lightly stained with turmeric. Set aside. Put 200 millilitres of the olive oil in a large sauté pan and put it on a medium heat. Fry the mackerel pieces in 2 batches, for 1-2 minutes, until they are slightly curled and cooked through. Lift out of the oil with a slotted spoon onto kitchen paper, lightly season with salt and black pepper and set aside. Next add the baguette pieces to the hot oil, frying them as you stir for 3-4 minutes, until crunchy and golden-brown. Remove from the oil with the slotted spoon and place next to the fish to cool down. Don’t discard the remaining oil. In a large mixing bowl put together the lettuce, red onion, peppers, olives and beans. Add the fish, croutons, 2 tablespoons of olive oil and a healthy grind of black pepper. Toss gently and then transfer into a large and shallow serving bowl. Whisk the harissa in a small bowl with 1 tablespoon of the cooking oil and the lemon juice. Spoon this over the salad, sprinkle over the parsley and finally dot with the egg. Finish the salad with a sprinkle of salt and pepper and another drizzle of olive oil.
  • Fettuccine with fresh seafood and a green harissa dressing

    Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley with coriander leaves and stems. Try it with: Nerello-Mascalese-Caruso-&-Minini-10. The silky and floral notes blend into the Fettuccine's fresh and spicy flavours Serves four to six 6 pale green pointy peppers, or 2 normal green peppers (210g gross) 500g dry fettuccine pasta About 3 tbsp olive oil 25g unsalted butter 1 red chilli, finely diced 4 garlic cloves, crushed 4 squid tubes, cut into ½cm rings (300g net) 500g mussels, beards removed 360g king prawns, peeled, de-veined but with the head and tail left on 4 tomatoes, quartered, seeds discarded and diced into 1cm pieces (180g net) 10g parsley, roughly chopped 4 to 6 lemon wedges Salt and black pepper Green harissa 2 green chilies, roughly chopped 65g parsley, roughly chopped 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground cardamom Zest of 1 lemon ¼ tsp caster sugar 150ml olive oil Place a heavy based griddle pan on high heat and allow to heat up well. Put the peppers in the pan and cook for about 12 minutes (16 minutes for the normal peppers), turning regularly until the skin is charred and blistering. Remove from the heat, place in a bowl and cover with cling film. Once cool enough to handle, peel the peppers, remove the seeds and cut into 1 centimetre dice. Set aside. Make the green harissa by placing all the ingredients in a food processor. Add ¼ teaspoon of salt and a generous grind of black pepper and work to a smooth, runny pesto consistency. Set aside. Cook the pasta in plenty of boiling salted water until al dente, about 9 minutes or as stated on the packet, minus a minute. If the pasta is ready before the seafood, drain, stir in a little olive oil and keep warm. In a large heavy based saucepan for which you have a lid, heat 2 tablespoons of the olive oil and the butter. Add the chilli and garlic and cook for 2 minutes, until the garlic is nicely caramelised. Pour 3 tablespoons of water into the pan to stop the cooking. Add the mussels, squid and prawns, cover with a lid and cook for 2-3 minutes or until the mussels have opened; discard any that have not. Stir through the peppers, tomatoes, 1 tablespoon of oil, 2 teaspoons of salt and 1 teaspoon of pepper. Warm through, mix in the pasta and transfer to a large serving dish. Drizzle over the harissa and its oil. Sprinkle the parsley over the top and serve with a wedge of lemon.
  • Grilled red mullet with lemon and celery salad

    The method below involves oven-grilling – simpler and more realistic in the British winter months – but you can easily choose to barbecue your fish instead, as I do in the programme. Red mullets available in the UK are normally larger than those I cooked in Tunisia, so I have adapted the recipe accordingly. If you manage to find small red mullets or choose to use sardines instead (which are also great!), allow 2-3 per portion and reduce the cooking time substantially. Try it with: Nagy-Somloi-Furmint-Tornai-Pinceszet-08. Its lemony edge and herbaceous character spices up this red mullet. Serves four 4 red mullets, gutted and descaled, each weighing about 340g after cleaning 12g in total of fresh bay leaves, rosemary and thyme 2 tsp cumin seeds, crushed in a mortar and pestle 2 tbsp olive oil Salt Lemon and celery salad 4 pale green pointy peppers, or 1 normal green pepper (140g gross) 3½ tbsp olive oil 1 lemon, peeled, de-seeded and cut into 1cm dice (35g net) 3 light and tender celery stalks, cut into 1cm dice (120g net) 10g tender celery leaves, finely chopped 15g parsley leaves, finely chopped 1 clove garlic, crushed 30g black wrinkly olives, pitted ½ tsp dried red chilli flakes 1 tsp sumac Pre-heat the oven to 200C. Start with the salad. Put the green peppers in an ovenproof tray, drizzle with ½ a tablespoon of the oil and smear all over, roast in the oven for 10 minutes or until the skin has blistered and the flesh is soft (or 30-40 minutes if using a normal pepper). Remove from the oven and place the peppers in a bowl covered with cling film. Once cool enough to handle, peel, cut into 1 centimeter dice and place in a large bowl. Add the remaining olive oil, the lemon, celery and leaves, parsley, garlic, olives, chilli flakes and ¼ teaspoon salt. Stir well and set aside. Score the red mullet 2-3 times on each side in parallel lines at a 45 degree angle to the fish. Slice the bay leaves into fine strips and stuff into the incisions, followed by each of the other herbs. Place the fish on a baking tray lined with greaseproof paper. In a small bowl mix together the cumin, olive oil and 1½ teaspoons of salt. Drizzle or brush this over the fish. Turn the grill onto high. Once hot, place the fish underneath and cook for about 6 minutes on each side. Check that the flesh is firm and cooked through, then remove from the oven. Serve the fish with the salad alongside it, sprinkling the salad with sumac as you serve.
  • Chicken meatballs with preserved lemon and harissa relish

    The relish will make more than needed but it is completely delicious and will last in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Try it with: Garda-Groppello-San-Biagio-Selva-Capuzza-11. Its soft fruit, vibrant and fleshy notes balance the meatballs' dominant flavours. Serves four, making about 12 meatballs. 1 whole corn cob, husk removed About 60ml olive oil 35g crustless white bread, roughly torn, soaked in water for a few minutes, then drained and squeezed 500g minced chicken 1 small onion, grated (60g net) 1 clove of garlic, crushed 15g coriander, chopped 7g parsley, finely chopped 1½ tsp ground cumin 1 small red chilli, finely diced 1 medium egg, lightly beaten Salt and black pepper Lemon and harissa relish 2 preserved lemons, flesh and skin sliced into thin strips (220g net) 1 tsp lemon juice 3 tbsp olive oil 1 tbsp harissa paste Pre-heat the oven to 180C. To prepare the corn, put a ridged griddle pan on high heat and allow it to get really hot. Brush the corn with ½ a tablespoon of the olive oil and char grill it for 8-10 minutes, turning regularly. You want the flesh to get lots of dark charred specks and the corn to turn smoky. Remove from the heat, and once cool enough to handle, shave the corn off the cob using a large, sharp knife. Place the kernels in a large mixing bowl and set aside. For the relish, mix together in a medium bowl all the ingredients and set aside until needed. To make the meatballs, add to the bowl with the corn the bread, chicken, onion, garlic, herbs, cumin, chilli, egg, ½ teaspoon of salt and a generous grind of black pepper. Stir the ingredients until well combined. Lightly moisten your hands with some of the olive oil, take 60 gram portions of mix, then form them into round meatballs and lay on a tray lined with baking paper. Return the griddle pan to a high heat. Once hot, cook the meatballs for 1-2 minutes on each side. They should have visible char marks and lift up easily from the pan. Take off the grill and place back on the baking tray. Put in the oven for 6 minutes or until cooked through. Serve the meatballs warm with the relish.

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