Marrow made tasty

marrow made tasty

I’m sitting writing this entry in my sister’s garden in Jersey, it’s sunny and I am, at long last making use of my stupidly overpriced but trendy sunglasses. So far this year I've only had 3 occasions which would warrant wearing sunglasses and that’s not with out want of trying.

sexy marrow

I’m coming to terms with the fact that summer is on its way out. That warm samphire and crab salad may not happen this year, I might have missed the boat. I’ve been noticing the nights drawing in and that cashmere jumper getting put on every so often. Summer is being slowly pushed out the door but for today at least I’m going to enjoy it. The plan for the afternoon is to take a cycle down to the next village. I have a romantic notion of finding a roadside veg stall and a country pub but perhaps at the back of my mind I’m wondering if that all sounds a little too energetic and maybe I’m best staying here, reading my molecular gastronomy book and drinking gin? Oh the joys of being on one’s jollies.

breadcrumbs - very exciting

I think this recipe, adapted from Mark Hix’s “Seasonal British Food”, is prefect for this time of year; light but cosy. However, my main reason for making this recipe was one of curiosity. Can a marrow really be tasty enough to warrant 2 pages in his lovely book? The short answer is yes.

all ready to go in the oven

Marrow made tasty la Mark Hix –serves 2

Preheat the grill to a high setting

1 moderately sized marrow – halved with seeds removed, each half is then cut into 1-2 cm slices

2 slices of bread turned into breadcrumbs – it can be either brown or white, doesn’t matter

1 medium onion – finely sliced

4 cloves of garlic – finely sliced

4 rashers of bacon or cured ham such as Iberico or a 2 inch chunk of saucisson cut into 0.5-1cm sized cubes

couple of stalks of thyme – leaves stripped from the stem

small handful of flat leave parsley – roughly chopped

vegetable oil for frying

sea salt and pepper to season

Grill the breadcrumbs for a few minutes until crisp and golden, remove from the heat and set aside until later in a large bowl.

In the mean time fry the onions in a pan with oil on a moderately high heat until soft and beginning to get gooey, this should take approx 10 minutes.

Add the bacon or whatever you are using and cook though for a few minutes.

Add the thyme and garlic to this pan and fry for another 2 minutes then add this to the bowl containing the breadcrumbs.

In the same pan that has been used for the onion and bacon add in the marrow, this may need to be done in 2 batches.

The marrow is cooked when the edges have turned golden brown and the flesh is translucent.

Season the marrow well with salt when cooking, taste and adjust as necessary.

Once cooked add the marrow to an ovenproof dish.

Add the parsley to the breadcrumb mixture and pour this on top of the marrow.

Season with salt and pepper.

Grill for about 5 minutes.

Serve with some nice crust bread and a glass of wine (compulsory).

Enjoy.

  

Unexpected pleasures – beluga lentil salad

Beluga lentil salad

I am ashamed to admit it but I am probably a creature of habit. I guess I am just less spontaneous than I once was. Get up, work, walk, diner, shower, sleep. Last week my usual program of events was altered by a train derailment and my evening was all the better for it.

It has got me thinking about how I would like to be more open to the possibilities that are out there every day. Maybe there is so much more I could do? Am I really making the most of my time on this “pale blue dot”? All very scary and metaphysical questions but for me the scariest thought in the world is lying on my death bed wishing I had spent more time being creative, being with friends, seeing the world… instead of watching sh*t TV. Maybe I’m worrying prematurely, I am only 24 after all. Fingers crossed I’ve got a few years left in me yet.

Due to the derailment I had to get off the train a stop early and instead of catching a bus or walking the shortest route back I made the most of the late summer sun by walking along the riverbank. Here are a few photos I took with my phone. I don’t think they really capture the peace and sense of age of the landscape. It has this lovely, forgotten and ancient atmosphere, all very romantic.

Tired feet

I would describe both my walk along the riverbank and this beluga lentil salad as an unexpected pleasure. I’ve always had a rather nonchalant attitude towards lentils, a bit too rough and earthy maybe, but these beluga ones are richer and creamier but still more delicate than their dhal making counterparts. The creaminess is cut through with the vinaigrette and spring onions and the earthy hint is lifted by the freshness of the parsley. Good ol’ Nigel Slater, that boy never puts a foot wrong in my opinion.

Beluga lentil salad served with grilled courgettes and iberico ham - just as Mr Slater suggested

Beluga lentil salad – adapted from Nigel Slater’s Tender Volume 1 (highly recommended)

Serves 4 as part of a lunch

For the lentils

200 g of beluga lentils

600 ml chicken or vegetable stock – ideally homemade as commercial stocks will have more salt which can toughen the skin on the lentils

For the dressing

4-5 spring onions – finely chopped

a clove of garlic – crushed

a large handful of flat leaf parsley – roughly chopped

6 tbsp olive oil

2 tbsp white wine vinegar

salt and pepper

Have a quick look and rummage through the lentils, sometimes there can be debris in the packet.

Pop the lentils into a sieve and run under cold water for a minute or two until the water is clear.

Add the lentils to a pan of simmering chicken stock.

In the meantime make the vinaigrette by adding the dressing ingredients together and mixing.

Taste the lentils after 10 minutes but they may require up to 15-20 minutes cooking.

The lentils should be tender but still with a little bite when they are ready.

Drain using a sieve and run under cold water for a minute or two.

Put the lentils in a bowl and pour in the dressing and give it a gentle mix until all the lentil are coated.

Season to taste.

Enjoy.