Steel grey in colour the choppy waves capped with white foam, heave and churn wildly below my garden deck, it is as always quite an awesome site. It’s raining too and I am pleased that I shopped for food yesterday.
Tomatoes cut in half lightly drizzled with olive oil, topped with a smidge of Demerara sugar, a light sprinkle of Greek oregano and salt and pepper, are roasting off in the oven. It should take about an hour and half at 180C to reduce them to a concentrated richness. When done I put them in a pot, add some chicken stock, correct the seasoning and simmer for about 5 minutes then blend the lot together. Sometimes I will strain the soup, most times I prefer not to. By roasting the tomatoes you get a rich unctuous creamy textured soup yet it has no cream, served with some crusty homemade bread and a good bottle of wine it makes a perfect light dinner or a starter.
But for lunch; a nice piece of fresh farmed salmon seasoned and gently poached in about two table spoons of the fat, skimmed off the top of the stock from last night’s coq au vin, it adds another layer of subtle flavour. I serve the salmon with some fig and raisin chutney which compliments the fish beautifully.
This is an unusual but exquisite pairing of juicy, burst-in-your-mouth caviar with pasta; a luxurious treat, one which I save for special occasions.
1 onion finely chopped
1 clove garlic crushed
lemon zest from one lemon
juice from half a lemon
half cup of white wine
one cup fish stock or chicken stock
salt and pepper to taste
chives for garnishing
Caviar ( sometimes a mixture of red and black is fun)
Bring a large pot of water to a boil and add a salt. Add the fettuccine and cook until al dente. Drain the pasta and reserve about 1/2 cup of the cooking water.
While the pasta is cooking; heat a little oil in a pan and sauté the onion and garlic for about 2 minutes, then pour in the white wine and reduce liquid by half, then add the stock and reduce by half.
Toss the sauce together with the fettuccine; add the lemon zest and lemon juice. Season with salt and pepper to taste; allow to cool slightly before tossing in the caviar, working it gently through the fettuccine to make sure it is evenly distributed.
Garnish with chive sprigs and serve immediately! Enjoy with a full-bodied white wine, I like to serve Cloudy Bay Chardonnay