The Autumn market is a treasure chest of jewel bright colours, this week it was tomatoes.
I try to shop at the local stalls where the vendors grow their own produce. This stall had an amazing range of tomatoes. The green stripey ones taste surprisingly sweet.
The last of the season, the tomatoes can be odd shapes and colours but they are packed with flavour. Time to make lots of roast tomato soup and sauce to freeze.
To go with them there are pungent herbs grown on the mountain. The lady who grows these also grows parsley that is the best I have ever tasted. No green speckles just for colour, this makes its presence felt. I'm working on a recipe where it can be the star ingredient.
Local cauliflowers are in their prime too and this is a favourite recipe. The smoked fish works marries really well with the creamy cauliflower cheese.
To serve four you need...........
Ingredients; for four people
1 large cauliflower ..... steamed 'Al dente'
250 g smoked salmon or trout
600 ml of single cream
1 very finely chopped shallot
1 tablespoon plain flower
3 tablespoons grated cheese with a good flavour like parmesan. I used a locally produced mature brebis or ewes milk cheese for a change.
1 knob butter
parsley to garnish
wash clean and cut the cauliflower into florets and steam until al dente
for the sauce:
Very gently melt a generous knob of butter in the bottom of a saucepan, remove from heat and blend 1 tablespoon of plain flour into the melted butter. Slowly add 600 ml of single cream and then add 3 tablespoons of grated Parmesan and a very finely chopped shallot.
Return to a gentle heat slowly whisking until the sauce thickens try not to let it bubble.
Take four oven proof dishes, divide the smoked fish between, them lining the bottom of each.
I used local smoked trout for this one.
Add the cauliflower to the dishes and then pour the sauce over each. Finally sprinkle with a little more Parmesan and then bake in an oven at 200 c for 20 -25 mins until nicely brown. garnish with a sprig of fresh parsley.....
A confession...............I had run out of plain white flour, so I improvised with some buckwheat flour hence the speckles in the sauce. It looked as if it was loaded with ground black pepper but it tasted delicious.
Bon appetit!
The last of the season, the tomatoes can be odd shapes and colours but they are packed with flavour. Time to make lots of roast tomato soup and sauce to freeze.
Local cauliflowers are in their prime too and this is a favourite recipe. The smoked fish works marries really well with the creamy cauliflower cheese.
Ingredients; for four people
1 large cauliflower ..... steamed 'Al dente'
250 g smoked salmon or trout
600 ml of single cream
1 very finely chopped shallot
1 tablespoon plain flower
3 tablespoons grated cheese with a good flavour like parmesan. I used a locally produced mature brebis or ewes milk cheese for a change.
1 knob butter
parsley to garnish
wash clean and cut the cauliflower into florets and steam until al dente
for the sauce:
Very gently melt a generous knob of butter in the bottom of a saucepan, remove from heat and blend 1 tablespoon of plain flour into the melted butter. Slowly add 600 ml of single cream and then add 3 tablespoons of grated Parmesan and a very finely chopped shallot.
Return to a gentle heat slowly whisking until the sauce thickens try not to let it bubble.
Take four oven proof dishes, divide the smoked fish between, them lining the bottom of each.
I used local smoked trout for this one.
Add the cauliflower to the dishes and then pour the sauce over each. Finally sprinkle with a little more Parmesan and then bake in an oven at 200 c for 20 -25 mins until nicely brown. garnish with a sprig of fresh parsley.....
A confession...............I had run out of plain white flour, so I improvised with some buckwheat flour hence the speckles in the sauce. It looked as if it was loaded with ground black pepper but it tasted delicious.
Bon appetit!
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