RECIPES BY PETA METHIAS
Saussoun
Spread for toast, fish, lamb and vegetables This traditional recipe is a provincial specialty. Combining a medley of distinctive fresh flavours, Saussoun is the perfect addition to rustic breads, meats and vegetables. With little preparation involved, this recipe is best served with a fragrant wine and good friends to share it with. INGREDIENTS — 100g almonds 12 anchovies 1 tsp fennel seeds 4 branches fresh mint 3 tbsp water 1 cup extra virgin olive oil
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She describes Uzès as one of the most beautiful spots in the South of France, where the sun shines 300 days a year. It’s an elegant 16th century settlement, built on a little hill and is famous for its olive oil and wine, as well as for the fine silk and serge fabrics that are produced locally.
METHOD — Combine the first 5 ingredients, either in a mortar and pestle or food processor then gradually add the oil untill the mixture is chunky. You may not need this much oil and water — add it bit by bit.
Brouffado
Beef stew with anchovies and capers This slow-cooked stew is a ‘Provençal’ preparation with a rich, sumptuous marinade. The Brouffado’s tender beef strips age deliciously over time and burst with flavour days after cooking. A nourishing and aromatic dish, the Brouffado is the perfect winter recipe. Serves 6. INGREDIENTS — For the stew: 1.5kg paleron (shoulder or topside) cut in 6 thick slices 1 large onion, sliced 6 cloves garlic, chopped 3 tbsp capers 1 strip of fresh or dried orange zest 2 bayleaves 6 cloves freshly ground black pepper 1/4 tsp nutmeg 1/2 cup olive oil 1/2 cup red wine vinegar For the paste: 6 anchovies soaked in milk 1 clove of garlic 1 tbsp olive oil For the garnish: 6 anchovies gerkins chopped flat leaf parsley
METHOD — Preheat the oven to 150C° In an ovenproof dish layer the slices of beef, onion, garlic, capers, orange peel, bayleaves, cloves, pepper, nutmeg, olive oil and vinegar. Cover and cook in the oven 3 1/2 hrs. Pound the anchovies, garlic and olive oil to a paste. Add a little hot water and combine well. Remove beef to a warm platter and stir the anchovy paste into the sauce. Heat through and pour over the meat. Put gerkins and anchovies on top and sprinkle with a little parsley. Serve with Camargue red rice or pasta.