Marcus Wareing Simply Provence episode 5: Marcus Wareing’s adventure in this episode takes him to a bustling local farmers’ market in the heart of Provence, a vibrant hub where a renowned French chef captivates an eager crowd with a weekly live cooking demonstration. But today, there’s a twist in the tale: the chef wielding the skillet is none other than Marcus, a British culinary maestro in a land skeptical of British gastronomy. Facing a crowd with preconceived notions about his homeland’s cuisine, Marcus is both nervous and excited, aware that the stakes are high but ready to rise to the occasion.
His culinary journey begins with a visit to a serene farm nestled in the scenic foothills of Mont Ventoux, an area where pigs roam freely among lush acorn trees—an idyllic setting that reflects the French commitment to sustainable farming and the nose-to-tail eating philosophy. Here, Marcus dives into the local food culture, sampling a range of charcuterie, including a uniquely prepared pâté crafted from a pig’s head. Although intrigued by these traditional offerings, it’s the pork steaks that capture his culinary imagination. He selects the finest cuts to take back to his temporary kitchen—a charming rooftop setup with panoramic views of the Provencal landscape.
Back at his kitchen, Marcus prepares a dish that sings of simplicity and flavor: grilled pork steaks accompanied by a refreshing salad of fennel and roasted orange, a combination designed to highlight the pork’s rich flavor while adding a citrusy zest that cuts through the fattiness beautifully.
Eager to further immerse himself in the local gastronomy, Marcus’s next stop is a snail farm. Here, he discovers the intricate and time-consuming process of snail farming, gaining a new appreciation for this staple of French cuisine. Although initially hesitant—snails being far from his favorite ingredient—he embraces the challenge with his characteristic enthusiasm. In his skilled hands, a simple dish of snails dressed in a garlic and herb butter transforms into a culinary delight that surprises him with its depth of flavor and texture, proving that even the most humble ingredients can star in a standout dish.
The episode culminates at the farmers’ market, where the atmosphere is charged with anticipation. Armed with his best pork steaks, Marcus is ready to dispel any doubts about British culinary prowess. He crafts a vibrant dish featuring the grilled pork accompanied by a salsa that bursts with the freshness of figs and basil, a pairing that enchants the local palate. The dish is a resounding success, winning over the crowd with its bold flavors and proving that British cuisine can indeed hold its own on the international stage.
“Marcus Wareing Simply Provence, Episode 5” not only showcases Marcus’s journey to conquer culinary biases but also paints a vivid picture of Provence’s rich culinary landscape, celebrating both the traditional and the innovative. Through his exploration and the dishes he creates, Marcus not only champions British cuisine but also bridges cultural divides, crafting a culinary narrative that resonates with universal themes of respect, discovery, and gastronomic excellence.
Marcus Wareing Simply Provence episode 5 – Unveiling the Soul of Provence
Immerse yourself in a world of sun-drenched landscapes, vibrant flavors, and the intoxicating essence of southern France with Michelin-starred chef Marcus Wareing. In his captivating new series, “Marcus Wareing Simply Provence,” he embarks on a delightful adventure, uncovering the secrets behind the region’s celebrated cuisine.
Provence, a tapestry woven with rolling vineyards, lavender fields stretching towards the horizon, and quaint villages steeped in tradition, has long been a muse for artists and epicureans alike. Here, the art of living revolves around the table, where simple, seasonal ingredients are transformed into culinary masterpieces.
Wareing, renowned for his masterful technique and uncompromising approach to flavor, sheds his fast-paced London life and embraces the laid-back charm of Provence. He sets up base in a charming townhouse nestled in the heart of Saint-Remy, a village that pulsates with the rhythm of Provençal life.
Each episode unfolds like a delectable journey of discovery. We accompany Wareing as he ventures into bustling farmers markets, overflowing with the freshest seasonal bounty. Ripe tomatoes blushed by the sun, glistening purple eggplants, and fragrant herbs like rosemary and thyme tantalize the senses. Engaging with passionate producers, he learns the stories behind each ingredient, their unique characteristics nurtured by the warm Provençal sun and fertile soil.
The heart of the series lies in Wareing’s interactions with local chefs and home cooks. He steps into their kitchens, not as a celebrity chef, but as a curious student eager to learn the age-old traditions passed down through generations. Witnessing the effortless grace with which they transform humble ingredients into soul-satisfying dishes, Wareing gains a deeper understanding of the essence of Provençal cuisine.
But Wareing isn’t simply replicating. He brings his own distinct culinary perspective, infusing these classic dishes with a subtle British twist. Imagine a daube de boeuf, the rich Provençal beef stew, reimagined with a touch of English ale, adding a layer of complexity to the comforting broth. Or picture a pissaladière, the savory onion tart, embellished with smoked salmon, a nod to Wareing’s British heritage.
Throughout the series, the breathtaking beauty of Provence serves as a stunning backdrop. Wareing ventures beyond the bustling markets, exploring the picturesque countryside. We join him as he visits sprawling vineyards, learning the secrets behind the region’s renowned wines. He delves into the history of local olive groves, witnessing the meticulous process of transforming olives into the golden elixir prized for its delicate flavor.
“Marcus Wareing Simply Provence” is more than just a cooking show; it’s a love letter to the south of France. It’s a celebration of the simple pleasures – the joy of sharing a meal with loved ones, the connection to the land, and the respect for the seasons. With Wareing as our guide, we embark on a sensory adventure, our taste buds tantalized, our eyes captivated by the beauty of Provence, and our hearts warmed by the genuine spirit of its people.
Griddled pork chop with fennel salad and charred orange vinaigrette
Indulge in the epitome of summer dining with Marcus Wareing’s sensational take on pork chops. Picture this: succulent pork chops, kissed by the flames of the barbecue, exuding irresistible aroma and flavor. But wait, there’s more! Alongside these perfectly grilled chops, revel in the crisp freshness of a quick fennel salad, adding a delightful crunch and a hint of aniseed to each bite.
And let’s not forget about the pièce de résistance – a luscious, caramelized orange dressing that elevates the dish to a whole new level of culinary excellence. With every mouthful, experience the harmonious blend of savory, tangy, and sweet notes dancing on your palate, making each bite a symphony of summer flavors. So fire up the grill, gather your loved ones, and prepare to embark on a culinary journey that celebrates the essence of the season.
Ingredients
- 4 large pork chops (about 900g/2lb in total), rind removed
- few sprigs fresh thyme
- 2 tbsp vegetable oil
- 1 large fennel bulb, thinly sliced (fronds reserved)
- 100g/3½oz pitted green olives, halved
- salt and freshly ground black pepper
For the dressing
- 1 orange, cut into 4 thick slices
- 100ml/3½fl oz extra virgin olive oil, plus extra for the oranges
- 2 tbsp white wine vinegar, plus extra for the oranges
- 2 tbsp wholegrain mustard
- 1 tbsp honey
- salt and freshly ground black pepper
Method:
- If using the oven, preheat it to 220C/200C Fan/Gas 7. If using a barbecue, allow the flames to die down until the coals are just glowing.
- Drizzle the orange slices with a little oil, salt and pepper and grill or bake until charred on both sides. Once caramelised, put the slices onto a baking tray. Season again with a pinch of salt and pepper, then drizzle with more oil and a splash of white wine vinegar. Set aside.
- For the dressing, combine the olive oil, white wine vinegar, mustard, honey and a pinch of salt and pepper in a jug. Use a stick blender to blitz together. Once the oranges are cool enough to handle, halve each slice and then finely chop. Add a few pieces at a time to the vinaigrette and blitz until fully combined, adding a little more olive oil to loosen if needed.
- Season the pork on both sides with salt, pepper and some thyme sprigs. If using a barbecue, place the chops directly onto the grill and flip once one side begins to char and the fat starts to drip through (about 4–5 minutes on each side). Once cooked, set aside on a tray to rest.
- If not using a barbeque, start by bringing the pork chops to room temperature. Heat the vegetable oil in a griddle pan or frying pan set over high heat. When the oil is almost smoking, add the chops and fry them for about 3 minutes on each side, in batches if necessary. Place the seared chops on a baking tray and transfer to the oven to cook for 6 minutes. Remove from the oven and allow to rest for at least 5 minutes.
- Put the fennel slices onto a plate or dish. Drizzle with the vinaigrette and toss together. Add a sprinkling of fresh thyme and the olives, then toss together. Garnish with leftover fennel fronds.
- To serve, divide the fennel salad between four plates and place a pork chop next to it. Drizzle with more vinaigrette and a few more olives, if you like.
