STARTER SPREAD
The fig tapenade by journalist David Lebovitz
Preparation time : 40 mins. Cooking time : 30 min (for the figs)
Ingredients
- 90 g dried figs, cut into small wedges
- 150 g black olives (from Nyons, Nice or Greek), rinsed and pitted
- 1.5 tbsp. at s. lemon juice
- 2 tbsp. c. Dijon mustard
- 1 small peeled garlic clove
- ½ tsp. at s. capers, rinsed and drained
- 1 C. c. finely chopped fresh thyme or rosemary
- 150ml extra virgin olive oil
- 180ml water
- Black pepper, salt if needed
Step 1: the poached figs
In a small saucepan, poach the figs in simmering water for 30 minutes, until softened. Drain, reserving some of the liquid.
Step 2: mixing
In the bowl of a food processor or in a mortar, put the pitted olives, the drained figs, the lemon juice, the mustard, the garlic, the capers and the thyme, mix or pound to obtain a grainy paste. Gradually add olive oil until smooth. If necessary, dilute with a little of the fig poaching liquid. Season with pepper and salt if necessary. Serve with sourdough toast.
THE DISH THAT IS EAT COLD
Chef Céline Tran’s salmon bagel
Ingredients for 6 bagels
Dough
- 500g T65 flour
- 275g water
- 10 g (or 1 tsp) fresh baker’s yeast
- 10g of salt
- 15g of sugar
- 15 g barley malt syrup (optional), sesame or poppy seeds (optional)
The garnish
- 500 g fresh cheese
- 1 heaping tablespoon chopped chives
- Juice and zest of ½ lemon
- ground pepper
- 400g marinated or smoked salmon
- ½ red onion, thinly sliced
- Capers (optional)
The preparation
Step 1. Prepare the bagels by mixing the water, malt syrup and yeast with a whisk in a bowl. Add flour, salt and sugar. Knead by hand or in a mixer at low speed for 15 to 20 minutes. Shape into a ball and transfer to a greased bowl. Cover with a towel and let rest for 30 minutes.
2nd step. Degas the dough on the work surface and divide into 6 dough pieces of about 135 g. Roll each piece of dough and let rest on a floured work surface and under a cloth for 15 minutes. Lay a sheet of parchment paper on a baking sheet and sprinkle with flour or polenta.
Step 3. With a floured finger, make a hole in the center of the dough pieces and turn the dough around the finger to obtain a ring of dough, until the hole measures about 2 cm (it will shrink during the rise and the cooking) . Place the bagels thus obtained on the plate and cover with a towel. Leave to rise between 30 minutes and 1 hour (it all depends on the ambient temperature). To find out if they have risen enough, the trick is to gently place a bagel in a bowl of water: if the bagel floats, it is ready to be baked.
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