There are times when I’m very happy to slave over dinner for a few hours – chop everything into neat brunoise, reduce 4 different things in 4 different pans, pin bone and butterfly and stuff and butcher’s tie. And sometimes I’m not. Sometimes I’m too busy or have something better to do. So I need something that’s not going to take a lot of prep but will be satisfying and delicious. For this, I look to people cleverer than me who produce exceptional quality products, and then I do very little to them. Here at The De Beauvoir Deli we are absolutely spoilt by our suppliers so you can get everything you need for these recipes at the Deli. I mean everything!
I’m not sure I can even call them recipes can I? Yeah why not – some people have written whole recipe books on less. So, here are a couple of quick and easy recipes which fit this bill perfectly. Apologies again for the photos but I am a greedy boy and would rather eat than get the perfect shot.
“Recipe” 1 – Tortano Pizza
The Tortano Crown from The Flour Station is quite simply, and aptly, majestic. A sourdough bread shaped in a ring with baked potatoes folded into the dough mix before baking. Yes, you read correctly. Baked Potatoes in the bread. Now don’t get me wrong, this bread is perfect with just a pool of oil and balsamic to dunk in, or mopping up the remains of a stew or soup. Or, if you’re like me, use it for something it was neither designed nor intended for. I’m sure there would be Italian purists doubly annoyed at the misuse of this bread, and then having the gall to call it a pizza. Luckily I don’t care.
Feeds 2 hungry, greedy people:
1 Flour Station tortano crown
1 can San Marzano tomatoes
1 clove garlic
1 sprig of oregano
1 ball buffalo mozzarella
1 spring onion
Handful of mushrooms – British Chestnut in this instance, and from Natoora
8 slices Blackhand Hackney Fennel Salami
Handful of Chegworth Valley wild rocket
De Beauvoir Deli Extra Virgin Olive oil
Mengazzoli Balsamic Vinegar
Salt and Pepper to taste
Substitute any of the ingredients for anything else that you fancy more (apart from the tortano obviously)
I’ve changed my mind again. This isn’t a recipe. But this is how I made mine. Grill on to medium. Cut the tortano so that you have 2 equal rings. Put under the grill for a couple of minutes to toast the top. Take them out and preheat the oven to as high as it goes.
Now the tricky bit. Open the can of tomatoes. If you’ve managed that, you’re fine from here on in. Deposit aforementioned tomatoes into a small saucepan and onto a medium heat. Get something heavy and smash a clove of garlic then add it to the pan. Strip the leaves off the sprig of oregano and add that too. Let that simmer gently while you chop up anything else you wish to add to your pizza. In my case it was: a spring onion, finely chopped; chestnut mushrooms, sliced; mozzarella, also sliced; and some Blackhand Hackney Fennel salami, sliced to order at the deli so no further action needed.
By this time, the tomato mixture will have reduced a bit. Remove the garlic which will have done its job then mash the tomatoes with the back of a fork or… erm… a masher. Add a drizzle of extra virgin olive oil and a splash of balsamic for extra flavour and richness. Season with salt and pepper. Sauce done.
Now assemble your tortano half however you would like. I prefer the mozzarella on top so it oozes over everything else. Put into the hot oven for about 10 minutes or until the cheese is browned and bubbling Fill the hole in the crown with some dressed rocket to make you feel more like you’re at a famous chain of pizzeria, and get ready not to care that you didn’t make the dough or really do much cooking at all.
“Recipe” 2 – Posh sausage and beans (optionally on toast (with optional egg))
Who am I kidding. This is hardly a recipe either. Anyhow, you remember when you were a kid and you used to have beans with little sausages out of a tin? Well this is nothing like that at all, apart from it might be easier than opening a tin. It’s all about the quality of the sausages and the beans – and here Brindisa and Blackhand have done all the hard work for you. Not only that, it works for breakfast, lunch or dinner.
Feeds 4 for dinner with a side salad or some veg and dipping bread or 6 for brekkie on toast with a couple of fried eggs.
1 pack of Blackhand Merguez sausages
1 large jar of Brindisa Navarrico Butterbeans (Judión)
1 jar of Brindisa Navarrico Piquilo peppers
1 large onion
2 cloves garlic
2 springs thyme
1 squeeze Mutti tomato purée
Salt and Pepper to taste
Water – or stock if you don’t trust me
Firstly, find a film that lasts about 2 hours or download a couple of episodes of the one with the dragons. Preheat the oven to 150. Find an oven proof pan or dish which has a lid and is likely to hold the contents on the ingredients list. Now, peel the onion and garlic and chop as rustically as you like. Put into the vessel along with the sausages, thyme, tomato purée, butterbeans and peppers. Don’t waste the liquid from the jars. That can go in too. Top up with water, or chicken stock if you prefer, so the sausages are submerged. Put the lid on and put in the oven for 2 hours. Check at the end of the first episode that there is enough liquid in the pan, then go back to relaxing. Season to taste and serve in a big bowl with a hunk of bread.
The leftovers are great for breakfast, or make it fresh for a lazy weekend breakfast. For the toast, toast some bread. For the eggs, fry some eggs.