Peta Unplugged: Culinary Adventures in the South of France

Episode 2 — Recipes

Episode 2
Episode 2

Mechoui

SERVES 8

  • 1 forequarter lamb (5 kilos)
  • 1½ tbsp ground coriander
  • 6 cloves garlic, peeled and smashed
  • 2 tsp cumin powder
  • 1 tsp paprika
  • 6 tbsp softened butter
  • sea salt
  1. Blend all ingredients into a paste.
  2. Make deep incisions under the foreleg bone along the breastplate of the lamb and rub the paste in all over. Let stand 10 mins.
  3. Preheat oven to 250°C and roast lamb for 15 mins. reduce heat to 175°C and continue cooking for three hours. Baste every 15 mins with the juices in the pan.

To serve: Eat with your fingers and have a bowl of ground cumin and sea salt ready for sprinkling.

Oriellettes

MAKES 20–30

  • 2½ cups (300g) flour
  • ½ tsp salt
  • 3 small eggs, beaten
  • 30g soft butter
  • grated rind of one orange and one lemon
  • 1 tsp orange flower water
  • 2L peanut oil
  • frying thermometre
  • caster sugar
  1. Sift the flour and salt onto the bench and make a well in the centre. Into this put the eggs, butter, grated rinds and orange flower water.
  2. Using fingers, gradually work in the flour till all is incorporated and you have a smooth, soft ball that comes away from your fingers. Wrap in plastic and refrigerate for at least 4 hrs.
  3. Divide pastry in four and roll out very thinly. With a pastry cutter, cut into 8x4cm rectangles.
  4. Heat the oil in a deep fryer to 190˚C and drop in pastry rectangles in batches. Fry till they are just golden then remove to a cake rack to drain onto paper towels. Sprinkle with lots of caster sugar and eat immediately.