Friday My Day
The clock ticks. January draws to a close, not a day too soon. It’s been a long month, and I bet many of you feel the same. A fortnight ago, my bank balance went negative. My tan’s faded, and I’m not as diligent about counting calories anymore. Thank goodness it's Friday, my favourite day. To celebrate, we’ll have dessert.
Something has changed in Sleepy Hollow; the annual Agricultural Show has ground to a halt. No more Ferris wheel or Lions’ Chicken, no more showing off prize bulls or sheep, and no more cavorting under the Oak trees. Can’t say I’m sorry; I spent far too many nights with the heebie-jeebies, waiting for children who ignored the curfew and left me stranded at the exit gate. It's a reminder of how our community's traditions ebb and flow.
Some things never change, though: at the height of summer, schools hold their Color Sports Days; scholars must show their mettle in sprinting, high jump, shot put, and discus when temperatures soar into the 40s! How they keep their spirits up and maintain their enthusiasm and will to live, I don't know. My next question is: why do painters, no matter their expertise and years of experience, still get their overalls covered in paint? Surely that is a sign of their ineptitude?
We have an engagement to celebrate this weekend, and we'll do it at... It's a small gathering that means a lot, and I can't wait to share the details and the delicious food we'll enjoy.
Chez Maricha's table this weekend:
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SANGRIA
METHOD:
Mix all the ingredients in a large glass jug
Leave to stand in the refrigerator for at least two hours for the flavours to develop
Serve ice cold, adding ice blocks
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GAZPACHO ANDALUZ Chilled Tomato Soup
Puree the tomatoes in a blender, and sieve the pulp to remove the seeds
Return the strained puree to the blender; add the peppers, cucumber, bread, oil and vinegar. Season with salt and pepper (Tabasco sauce could also be added). Add cold water.
Blend until the ingredients are well blended but not too smooth, as a textured soup is pleasing.
Taste and season.
Chill the soup for at least 2-3 hours.
GARNISHES: Chop all the vegetables. Coarsely chop the hard-boiled egg. Fry the bread cubes to make croutons.
Serve the garnishes in individual small bowls.
TO SERVE: Serve the soup in a rustic bowl. Guests help themselves to garnishes by adding some to their soup.
TIP: This is an excellent canapé addition, served in a shot glass, with a basil garnish, or be extravagant and serve with either a cooked prawn tail or a shucked oyster on top.
METHOD:
Preheat the oven to 200°C.
Heat a heavy-bottomed pan, adding a little oil until it’s very hot (smoking)
Brown the fillet on all sides.
Remove and place on a baking sheet and roast for 15-20 minutes, testing to make sure it remains quite rare (the meat cooks while it cools down too)
Allow to cool
De-seed the peppers and slice thinly (if you’d prefer, sun-dried tomatoes may be a substitute)
Slice spring onions
String peas or beans and blanche in a little boiling water with a squeeze of lemon juice and salt added for 30 seconds. Drain and shock with cold water; drain again and set aside.
DRESSING:
Combine the fortified wine and spring onion, bring to a boil, then simmer until reduced by half.
Mix the two oils and whisk; add to the warm reduction.
Add the remainder of the ingredients, mix well, and set aside
One hour before serving, thinly slice the fillet and toss with the remaining ingredients. Pile onto a gorgeous platter and garnish with the watercress.
ASPARAGUS is in season right now. Steam for 4 minutes, then refresh with a splash of olive oil, season with salt and black pepper, and a squeeze of lemon juice. A few shavings of Parmesan on top will round out this scrumptious side dish.
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EASY CHOCOLATE TART WITH BERRIES
(I'm not the Queen of Tarts, just a tartlet, so I keep my desserts simple)
100g hazelnuts
12 Marie biscuits
60ml soft brown sugar
2.5 ml ground cinnamon
60ml melted butter
FILLING:
METHOD:
Any other fruit, e.g., stoned cherries, strawberries, gooseberries, or peeled and finely sliced oranges, may be used. Garnish with a sprig of mint, chocolate curls, or both. Dust with a light dusting of icing sugar and serve on a cake stand.
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FRUITSALAD AND COINTREAU CREAM (or your favourite liqueur)
Slice your favourite fruit, arrange neatly on a platter, scatter some berries on top, glaze with orange juice slightly reduced with a little sugar and Cointreau. Whip cream, add a good tot of Cointreau, serve on the side. A fruity sorbet is a good alternative, too.
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FROZEN BLACK GRAPES AND CHOCOLATE
Come on, give it a go!
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“It's always difficult to keep Fridays confined within themselves… they tend to spill over…”
― Parag Tipnis
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