Your Beaumaris Rotary Club Correspondent is always on the look out for recipes with a certain ‘je ne sais quoi’. In the run up to the restart of the Black Rock Farmers’ Market, she’s spreading her search far and wide. This week she’s called on her good friend, Petra Carter, for some colourful French inspiration.
Petra runs hands-on cooking classes at ‘Le Pistou Cooking School’, in the heart of the ancient Provençal market town of Uzès. Petra is also an artist and writer, and an amazing host. But that’s for another story!
Just like us, the French like to entertain and dine informally. They call it an apéritif dinatoire; a drinks party with small dishes.
What will tempt you at Petra’s apéritif dinatoire?
Provençal Pissaladière with its sweet onions, salty anchovies and olives?
Artichoke, olive and almond tapenade?
Or courgette flowers stuffed with sheep’s ricotta?
Lavender as far as the eyes can see
It may be the gentle aroma of lavender that evokes sunny countryside Provence but your Club Correspondent has decided on a recipe infused with the quintessential quaff of Provence; flambéed Pastis-marinated gambas. You’ll know them better as prawns!
GAMBAS FLAMBÉS au PASTIS
Raw gambas (large prawns)
1-2 clove garlic, finely chopped
1 sprig fresh thyme
2 tablespoons olive oil
2 tablespoons pastis
More pastis for flambéing
First peel then de-vein the raw prawns, leaving the tail attached. Combine all the ingredients for the marinade and toss with the prawns. Refrigerate for at least two hours.
Heat the wok, frying pan or barbecue over medium heat. Add the prawns, a handful at the time. Cook for about two minutes and check regularly – if they have turned pink underneath, flip them over. Keep checking till all the prawns have turned pink throughout. Lower the heat slightly and drizzle with a little more pastis. It will sizzle, then immediately tip the rim of the pan close to the gas, and it will flame.
The gambas (prawns!) can be served as a starter or, with green salad and crispy bread, as a main course.
For more on the delightful world of Le Pistou Cooking School go to https://petracarter.com/
For her second recipe, your Club Correspondent didn’t need to look quite so far from home. Guess what! She asked Club Member, Liz Tanzimat for her favourite recipe.
“Here’s one to enjoy,” says Liz. “Who can resist a dish with so much fresh farmers’ market produce.”
Black Rock Farmers Market
2nd Saturday: 14 November 2020
8am – 1pm
Royal Avenue, Sandringham
CHICKEN DETOX SOUP
Chicken breast and some chicken broth.
Onions, broccoli, carrots, celery, and peas.
Olive oil, apple cider vinegar, parsley, ginger and garlic,
Crushed red pepper, ground turmeric, salt and pepper.
Place a large saucepan over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Sauté to soften. Then add the raw chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and sea salt.
Bring to boil, lower the heat, and simmer, until the chicken breasts are cooked through. Then remove the chicken and set on a cutting board to cool.
Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts and stir back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.
Want to join our Club? Or simply want to share your great recipe ideas? Please contact Megan: firstname.lastname@example.org Tel 0418 578 114
Megan’s our Membership Director. The title sounds a little formal but trust us she’s the friendliest person you’ll ever meet!