Hello team,
Glad to have you come back week on week enjoying Eat Plentiful. I’m assuming that if you ‘re back it’s because you like what you see.
I apologise in advance if it feels like I have cut your summer short. Although I don't want to give up on summer yet, it feels like the curtain is slowly closing. Move to Portugal they said, the sun will shine 300 days/ year. Well my friends, it definitely does not feel like it at the moment, this grey uncertain weather just makes me want to start the hibernation process that comes with autumn. Probably not withstanding the fact I had another lovely but not particularly restful weekend travelling to the south of France for 1 1/2 nights and taking ridiculously early flights to try and be everywhere at the same time.
I did however find solace in some comforting recipes which felt like a big hug, exactly what I felt like. Both start with a good stock, which I make almost automatically after eating meat or fish bones (chicken, beef, whole fish) or seafood like crab, prawns or lobster. I understand this isn’t everyone’s cup of tea so just make sure you buy good quality stock, it makes all the difference. I like Ariake if you’re in France and in the UK most of the supermarkets make their own (Sainsburys & Waitrose have some good ones), for the rest of you tough luck, you’re going to have to go hunting yourselves.
Ravioli in brodo
Serves 4
Cooking time: 15mins or 4 hours
This is an absolute favourite, if you buy your beef stock and fresh pasta you are pretty much done. The Italians call for tortellini in brodo (stock) but let’s not limit ourselves here to tortellini, we are not Italian so no one will care. I’m not going to pretend I often make my own pasta, time is of the essence, I do however buy fresh pasta from the Italian deli. Again, if that’s not possible or too time consuming, you can also find some good quality fresh pasta in most supermarkets these days, and it works just fine.
Ingredients:
150 g beef shank bones
300 g free-range chicken thighs and drumsticks, skin on
½ an onion
1 stick of celery
or
500ml of beef stock
500gr of fresh meat filled pasta (the smaller the better)
Parmesan
Instructions:
If you are making the stock, put the beef bones, chicken, unpeeled onion and celery in a large stockpot with a pinch of salt.
Pour over enough to cover. Bring to the boil, then cover and simmer for 3-4 hours, skimming occasionally.
To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it’s necessary.
Bring the stock (homemade or store-bought) to the boil, add the ravioli, tortellini you pick… and cook for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.
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Crispy duck soup
Serves 2
Cooking time : 20 mins or 2 hours
I made some chicken stock following our usual Sunday ‘frango’ feast and froze it into big cubes to be able to use as I wish. Call it a ramen or not, it was bloody damn guide partly thanks to the stock. My recipe for chicken stock can be found in Eat Plentiful #3.
Ingredients:
1 duck breast skin on
2 eggs
One big handful of broccoli florets
One big handful of dried asian mushrooms
Chilli and coriander for garnishing
250gr dried egg noodles
200ml of chicken stock
Instructions:
Lightly score the skin of the duck breasts, being careful not to cut the flesh. Season with salt and pepper.
In a cold pan, place the duck breasts, skin-side down, and turn the heat to medium. Cook for about 10 minutes or until the fat has completely rendered and the skin is very crispy. Rest for 5-10 minutes before slicing crosswise.
While the duck cooks, bring a saucepan with water to a boil. Once boiling, gently drop two eggs into the water and boil for 6 minutes. Transfer the eggs to an ice bath, peel and then slice the eggs lengthwise. Season with salt, pepper.
Once the duck is resting, heat up your chicken stock, once bubbling, turn down and add your broccoli, dried mushrooms and your noodles and cook for 3-4 minutes, broccoli still needs to be crunchy.
Ladled into a bowl, add sliced duck breast, egg and sprinkle with coriander and chilli.
Enjoy x
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Restaurant of the week: Sugaar in Paris
Eating at Sugaar feels very decadent and it’s quickly become one of the trendiest restaurants in Paris. Usually not the type of restaurant I would go to more than once but here everything is effortlessly cool and sexy, even the food. The cuisine is from the Basque Country with everything cooked on flames. The dimly candlelit dining room with white tablecloths, makes it the perfect place to indulge. They do a mean filthy martini - if you have never had one this is the place to try it.
Let’s hope for a summer encore as I am not yet ready to give up are on open windows and dinners outside.
See you next week for our dinner party menu, which will be summer’s last hurray.
Until next time x