Writers Abroad Magazine 6 May 2017 - Page 41

WRITERS ABROAD MAGAZINE: THE THIRD SPACE Les Alouettes Sans Têtes A recipe from LESLEY TRUCHET This is a popular Provencal recipe. The name of this dish translates to ‘larks without heads’, however the dish is made with beef. The French used to eat alouettes (larks) and the form of the beef parcel resembles an alouette with its head missing, hence the name. Ingredients (4 servings) • • • • • • • • • • 8 slices thinly cut chuck steak (approx 14 cm square and less than 1cm thick (as thin as your butcher can slice it) 2 tablespoons vegetable oil 1 large onion finely sliced 50 cl of red wine 500 g pack of Passata (Tomato concentrate) 1 Garlic clove, crushed A generous teaspoon of mixed herbs 1 Bay leaf 1 Beef stock cube Salt and Pepper For the filling • 75g of lardons (finely chopped bacon, smoked or unsmoked can be substituted) • 1 garlic clove • 2 tablespoons of chopped fresh parsley • 1 small onion • Salt and pepper Prepare the filling. Chop the onion, parsley and garlic finely, add salt and pepper. Lay the beef slices out flat on a working surface, place a spoonful of the onion and parsley in the centre of the steaks and top with lardons sharing the filling evenly between the steaks. To form the alouettes, fold the steak sides towards the centre then roll them. Tie them securely with string or secure them with cocktail sticks. Make sure the filling is trapped inside. 40 | MAY 2017