Marcus Wareing Simply Provence episode 14

Marcus Wareing Simply Provence episode 14: Marcus is eagerly preparing for a special dinner, aiming to impress a VIP guest: the mayor of Saint-Remy’s sister. Known for her keen interest in history, Marcus decides to delve into the origins of local produce to find culinary inspiration that will captivate her curiosity and palate. One ingredient particularly stands out in his mind—a humble yet globally cherished staple that has been a dietary cornerstone for millennia. This ingredient, both cost-effective and versatile, is none other than rice. In the picturesque south of France, Marcus discovers a unique variety called Camargue red rice, cultivated exclusively in this region. Intrigued by its distinctive heritage and flavor, Marcus sets off to the sprawling rice fields to learn more about this ancient grain.

Upon arriving at the rice fields, Marcus meets the local farmers and is invited to participate in the harvest. He eagerly accepts, relishing the opportunity to drive a massive combine harvester. The experience deepens his appreciation for the labor and tradition behind this exceptional variety of rice, inspiring him to incorporate it into his dinner menu.

But rice isn’t the only local gem Marcus uncovers. While exploring Provence, he stumbles upon another fascinating ingredient with a rich history. This time, it’s a product that originated in Asia and was introduced to Europe by the Romans. Surprisingly, it is now being grown in Provence for the first time since antiquity: pistachios. Traditionally known as a salty snack, pistachios offer much more in terms of culinary versatility and nutritional benefits.

Marcus visits farmer Benoit, who is overseeing his inaugural pistachio harvest. The sight of the lush orchards and the meticulous process of harvesting these precious nuts captivates Marcus. He rolls up his sleeves and joins Benoit, gaining hands-on experience in the delicate art of pistachio farming. The farmer shares stories of the pistachio’s journey from ancient Asia to modern-day Provence, enriching Marcus’s understanding of this storied nut.

With two extraordinary ingredients in hand—Camargue red rice and fresh pistachios—Marcus sets about crafting a dish that will not only showcase their unique flavors but also pay homage to their historical significance. He envisions a stunning yet simple salad that harmonizes the earthy, nutty notes of the red rice with the rich, buttery crunch of the pistachios. To elevate the dish further, he plans to incorporate other locally sourced produce, ensuring a vibrant and memorable culinary experience.

Marcus Wareing Simply Provence episode 14

As the evening of the dinner approaches, Marcus meticulously prepares his ingredients, each step infused with the passion and knowledge he gained from his journey through the fields and orchards. The kitchen buzzes with activity as he assembles the salad, layering flavors and textures to create a dish that is both visually striking and delectable.

The moment arrives, and Marcus welcomes his esteemed guest into his home. The table is set, the ambiance is perfect, and the air is filled with the tantalizing aroma of the evening’s culinary masterpiece. As they sit down to dine, Marcus shares the stories behind each ingredient, weaving a tapestry of history and flavor that captivates his guest.

The salad is served, a vibrant medley of red rice and pistachios, adorned with fresh herbs and a light, tangy dressing. Each bite is a revelation, the unique flavors of the Camargue red rice and the pistachios creating a symphony on the palate. His guest is visibly impressed, not only by the taste but by the thought and care that went into crafting such a meaningful dish.

Throughout the meal, the conversation flows effortlessly, enriched by Marcus’s newfound knowledge and the guest’s appreciation for history and gastronomy. The evening is a resounding success, a testament to the power of food to connect people and tell stories.

In the end, Marcus’s quest to impress his VIP guest goes beyond the confines of the kitchen. It becomes a journey of discovery, a celebration of local heritage, and a reminder of the timeless bond between food and culture. Episode 14 of “Marcus Wareing Simply Provence” captures this beautiful narrative, leaving viewers inspired by the magic that happens when tradition and creativity come together on a plate.

Red rice salad with pistachios

Indulge in the vibrant and nourishing flavors of Marcus Wareing’s delightful rice salad, a dish crafted not only for savoring but also for sharing cherished moments around the table. Picture a symphony of tastes and textures: the earthy richness of hearty rice intermingled with the delightful crunch of crispy kale, perfectly complemented by the tangy kick of quick-pickled onions. And let’s not forget the creamy decadence of cottage cheese, adding a luxurious touch to every bite. This isn’t just a salad; it’s an experience to be savored and enjoyed with loved ones, creating memories as delightful as the flavors themselves.

Ingredients

For the marinated onions

• 3 red onions, unpeeled and chopped into wedges with root intact
• 75ml/5 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp sherry vinegar
• ½ tsp ground cinnamon, plus extra to serve

For the salad

• 150g/5½oz kale, chopped into large pieces
• 1 tbsp olive oil
• 2 spring onions, sliced
• 200g/7oz red rice, cooked following pack instructions
• 1 pomegranate, seeds only
• 200g/7oz cottage cheese
• handful pistachios, shelled
• sea salt

Method

1. Put the onion wedges into a bowl, add 2 tbsp olive oil and toss together with salt and pepper. Put directly onto the barbecue grill or a griddle pan to char for 8–10 minutes until softened.
2. Remove from the grill and transfer to a roasting tin. Pour the remaining olive oil, balsamic vinegar and sherry vinegar on top, then season with salt, pepper and cinnamon. Cover with kitchen foil and place back on the grill to marinate over the heat for a few more minutes (alternatively cook in the oven at 180C/160C Fan/Gas 4).
3. Meanwhile, put the kale in a bowl and drizzle with olive oil. Place on the grill and cook until lightly charred on both sides (alternatively roast in the oven at 180C/160C Fan/Gas 4 for 6–8 minutes until the kale is crispy). Remove from the heat, season with a generous sprinkling of sea salt and set aside.
4. Once the onions are cooked, drain off the marinade into a bowl – this will serve as a dressing (you can add more oil and vinegar, if you like).
5. Combine the spring onions and rice in a bowl. To serve, arrange the rice on a serving plate and top with the crispy kale and onions. Add the pomegranate seeds, a few dollops of cottage cheese and a scattering of pistachio nuts. Drizzle over the dressing and finish with a light dusting of cinnamon.

F.A.Q. Marcus Wareing Simply Provence episode 14