treme, pronounced treh-MAY, or TREH-may, or tree-mee, or...
Have you seen Treme? It's co-created by David Simon, the man behind The Wire, and quite a few of the actors from there appear in Treme as well. There's a fourth season due later this year.
This was quite the nicest Sunday lunch I've made myself in a very long time. I'm not normally one to fuss over presentation, but that looks a bit flippin' Masterchef-ish, don't you think? I don't know what came over me.
We all have our favourite ingredients. Take a gander at the recipe archive and you'll see I use thyme quite a lot, love sherry vinegar, and am rather partial to the odd splash of Henderson's Relish. Well now you can add hot pepper jelly to the list. Specifically Jules & Sharpie's. Sainsbury's sell it at £1.99 for 220g. Ocado sell it as well, at £3.49 for the larger size of 300g. They (Jules & Sharpie that is) also have a section on their site where you can enter your postcode to find your nearest stockist. Any road, I've been using it to enliven many a sandwich/toastie but yesterday had the frankly inspired idea to use it in the gravy for this recipe, rather than the dollop of redcurrant jelly I'd have normally used. It made for a luscious jus. Yes, I did just write jus.
Wood pigeons are, bless the little buggers, available all year round. And if you are delicate of nature and have not tried game before, they are a perfect introduction - just gamey enough, but not overpoweringly so. It's a piece of piss to remove the breasts, but you can, of course, ask your butcher to do it for you.
This recipe might seem ever so slightly fiddly, but it's all dead simple and you can do the majority of it well in advance.
It's times like this that I really wish I could take a better photograph - because this looked, as well as tasted, absolutely gorgeous. The peerless Soper's are selling wild Irish trout at the moment for £9.95/kg. Hard to resist. The fish I bought cost £5.12 and produced two nice sized fillets.
Fresh garlic is now in the shops. If you're unfamiliar with new season garlic, a whole head shared between two might seem like a lot, but it's not - it is much milder than the dried variety, especially after roasting.
Panzanella is normally a rough and ready affair, pungent with sharp and rustic flavours. But for this dish I've come over all elegant, omitting the capers and onion, adding the sweetness of roasted pepper, and chopping the ingredients into tiny dice.
I'd like to emphasise that you need really good olive oil for this - the best you can afford. Otherwise I'd suggest making the mash with potatoes, butter and milk , and frying the trout in butter instead of oil.
SHORTLISTED FOR FOOD BLOG OF THE YEAR 2014