Accompanied by some equally light, playful and refreshing Chie Mihara flats, this one is made of ribbons of courgette, lightly sauteed in olive oil with a heap of lemon zest and a squeeze of lemon juice, and topped with toasted pine nuts and grapes roasted in pomegranate molasses (about 40 mins in a medium hot oven). Yay, I finally got to try roasted grapes after being intrigued about them ever since Claudia cook-eat-fret posted about this peculiar idea. They're delicious. And an excellently sweet and rich match for the light and lemony courgette.
Onto number 2, the beef and mushroom
A more classic combo, this is just thin slices of medium-rare beef steak, tossed with fried wild mushrooms, which have had a glug of red wine or sherry reduced in them. We topped it off second time round with some chopped flat leaf parsley which really added something. The shoe is likewise both classic and sexy, (albeit a little more technically proficient than my basically-an-open-steak-sandwich!) - a beautifully sculptural Nicholas Kirkwood.
Number 3, tuna and red onions
Seared tuna steak slice atop caramelised red onion (1 red onion fried off til soft in olive oil, 1tsp muscovado sugar and 1tsp balsamic vinegar added, and cooked down til dark and rich) and lovely piquant little capers. Equally elegant, smooth but spiky is this lovely Reiss patent indigo number
and, numero quatro... bold, possibly a teensy bit ugly, but bright and bam! full of flavour.
That's homemade tapenade (just a load of Crespo's dried black pitted olives whizzed up with a food processor), topped with slow roasted cherry tomatoes (an hour in a low-medium oven with just olive oil, salt and pepper), and lightly steamed green beans. It is not quite so pretty, a little messy and ott looking you might even say, but velvety deep in the roasted toms, spiky with saltiness, and very tasty. And another Chie Mihara to match...
So, introducing the Morcilla pintxo...
A lovely rich slice of roasted piquillo pepper - char it under a grill or on a hob flame until blistered, cover in cling film til cool, and peel off all that pesky burnt skin - topped with a delicious soft and smooth butterbean salad (butterbeans, olive oil, garlic, parsley, salt, pepper, paprika), and a couple of slices of fried black pudding (which I'm calling morcilla, as 'black pudding' doesn't have quite the same Iberican ring to it). Scrumptious. And that, is a wedge heel from The Jacksons of Notting Hill - velvety and smooth with lots of contrast and rich colours too.
And... last, but certainly not least:
A slice of ripe beef or plum tomato. A couple of sprigs of rocket. A slice of juicy, fragrant mango. Three quickly fried fat chilli and lime marinaded prawns. A sprinkling of pepper. Vibrant and exotic and just lovely. Nicholas Kirkwood again on the right. That's not a shoe; that's a work of art.
Ok, I've spent far too long writing this post, and I am feeling like some kind of bizarre sommelier from some peculiar world where instead of suggesting a pleasant Riesling or fruity Burgundy to accompany Madam's excellent choice, I proffer instead various items of accompanying footwear...
I should get back to work.