• Nopi, Nov 30th, 2012

    Francis, hairy sous. 
  • Nopi, Nov 30th, 2012

    Kitchen Mark, almost left but then stayed.
  • Nopi, Nov 30th, 2012

    Admin Noemie (also online shop wizard) and Manageros Basia (on the phone, much of the time) 30/11: Introducing some of NOPI’s devoted staff, by name.
  • Grilled peaches, apricots and figs with scented yoghurt

    For this salad choose a selection of seasonal stone fruit. Grill the fruit that are relatively hard but leave the soft and juicy ones as they are. Try it with: Grecanico-Terre-di-Guimara-Caruso-&-Minini. Its soft aromatics and striking acidity compliment the salads fruitiness and creamy texture Serves four 4 peaches and/or nectarines...
  • Mackerel and green bean salad with harissa dressing

    Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Try it with: Pinot-Blanc-Stopham-Estate-11. Its sharpness and concentration will cut through the mackarel's oily texture and spicy dressing. Serves four 1 medium baguette, crusts removed, torn into 2cm...
  • Fettuccine with fresh seafood and a green harissa dressing

    Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley with coriander leaves and stems. Try...
  • Grilled red mullet with lemon and celery salad

    The method below involves oven-grilling – simpler and more realistic in the British winter months – but you can easily choose to barbecue your fish instead, as I do in the programme. Red mullets available in the UK are normally larger than those I cooked in Tunisia, so I have...
  • Chicken meatballs with preserved lemon and harissa relish

    The relish will make more than needed but it is completely delicious and will last in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne...
  • Green peppers everywhere

    Everywhere I went for my Mediterranean Feast journey I came across green peppers. And when I say green peppers I mean a wide range of capsicums in various shades, shapes and sizes, also varying dramatically in heat, from totally innocuous and mild to on-fire-burning-hot. The milder varieties are used everywhere...
  • Cinnamon rice pudding with cherry compote and pistachios

    Make this dessert any time of the year using cooked or fresh fruit. Roasted plums would work, as will poached pears, caramelised apples or fresh macerated strawberries. If you can’t get the two cherry varieties one is absolutely fine. It is better to infuse the milk and cream a day...

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