Schlagwort-Archive: Nigel Slater

Chi­co­rée in Käsesauce gratiniert

Photo Credit: Tastesheriff
Gemüseexpedition 2017 Nach 3 Jahren geht das Event „Ich backs mir“ beim Tastesheriff in den Ruhestand. Um nicht immer das gleiche Gemüse einzukaufen, hat Clara einen Jahresplan erstellt und möchte Rezepte mit Gemüsen der Saison kochen. In diesem Monat ist der Chicorée dran. Warum Chicorée und Endivie zu Missverständissen führen können, es sich aber keinesfalls um das gleiche Gemüse handelt, entwirrt Karambolage diesen Wortsalat.

Chicorée ist eines der Gemüse, die noch bitter schmecken. Aus den „modernen“ Gemüsesorten sind Bitterstoffe weitgehend herausgezüchtet worden – zugunsten eines angenehmeren, milderen Geschmacks. Aber wir brauchen Bitterstoffe für unsere Verdauung. Als Clara das Thema vorstellte, hatte ich gerade 3 Köpfe Chicorée gekauft, um diese nach einem Rezept von Nigel Slater zuzubereiten. Einen Schönheitspreis wird das Bild

Chi­co­rée in Käsesauce gratiniert

Chi­co­rée in Käsesauce gratiniert (4)

nicht gewinnen, aber es war ausgesprochen köstlich.

Gratinierter Chi­co­rée in Käsesauce

Menge: 4 Portionen als Beilage, 2 Portionen als Hauptspeise mit Reis

Chicorée in Käsesauce gratiniert Collage

Für Chi­co­rée in Käsesauce gratiniert wird angebratener Chicorée wird in einer Käsesauce mit Käse bestreut gratiniert

Zutaten:

Käsesauce

  • 1 Ltr. Milch
  • 1 Lorbeerblatt
  • 1 kleine Zwiebel, etwa 70 Gramm, geschält
  • 2 Nelken
  • 50 Gramm Butter
  • 50 Gramm Mehl
  • 4 Essl. Sahne, mind 38 % Fett
  • 150 Gramm Roquefort, zerkrümelt

Chi­co­rée

  • 3 Köpfe Chi­co­rée
  • 25 Gramm Butter

Fertigstellung

  • 4 Essl. Parmesan, gerieben

SOURCE

modified from Ulrike Westphal inspired by:
Nigel Slater im Guardian

Zubereitung:

  1. Milch mit Lorbeerblatt und der mit den Nelken gespickten Zwiebel kurz aufkochen lassen und 10 Minuten stehen lassen, damit die Gewürzaromen von der Milch aufgenommen werden können.
  2. Für die Bechamelsauce in einem Topf die Butter schmelzen, das Mehl unter ständigem Rühren leicht anschwitzen lassen, bis die Masse leicht nussig riecht. Dann langsam die warme Milch zugießen, dabei die gespickte Zwiebel zurücklassen, die Lorbeerblätter aber mit zufügen. Dabei ständig mit dem Schneebesen kräftig schlagen, damit keine Klümpchen entstehen. Mit Salz und Pfeffer würzen. Kurz aufkochen lassen und ca. 15 – 20 Minuten vor sich hinköcheln lassen. Sahne und Roquefort zufügen und ggf. mit Salz und Pfeffer abschmecken.
  3. Cen Backofen auf 200 °C vorheizen. Den Chicorée von der Spitze bis zur Wurzel halbieren. Die Butter in einer flachen Pfanne schmelzen. Die Chicoréehäften mit der Schnittseite nach unten bei mittlerer Hitze goldbraun anbraten, dann umdrehen und weitere 10 Minuten garen. Den Chicorèe in eine ofenfeste Form legen.
  4. Die Käsesauce darüber gießen, je nach Geschmack die Lorbeerblätter entfernen oder mitbacken. Die Oberfläche mit dem geriebenen Parmesankäse bestreuen. Etwa 25 Minuten backen bis die Oberfläche gebräunt ist und es in den Ecken Blasen wirft.

Gesamtzeit: 1 Stunde 15 Minuten
Vorbereitungszeit: 20 Minuten
Koch-/Backzeit: 45 Minuten

 
 
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Nigel Slater Tomato Curry

Last weekend I visited a farmer’s market, just for the great offer of heirloom tomatoes.

Heirloom Tomaten Collage

I couldn’t resist and bought some. I prepared the oven roasted tomato sauce and the remaining 500 grams I ladled as a tomato curry

Nigel Slater Tomato Curry

over rice into a bowl. Instead of using crushed tomatoes, I chopped all of tomatoes but 4 and added them to the onion mixture.
The result was a really delicious meal.

Nigel Slater Tomato Curry

yield:Serves 2

Nigel Slater Tomato Curry (2)

A tasty curry with some end-of-summer tomatoes

ingredients:

  • 1 medium onion, about 110 grams, peeled and chopped
  • 1,5 tbsp.rapeseed oil
  • 2 cloves garlic, thinly sliced
  • 1/2 hot chili pepper, chopped, with seeds
  • 0,5 + 1/8 tsp. brown mustard seeds
  • 1 1/4 tsp. tumeric, ground
  • 1 1/4 tsp. cumin seeds
  • 1 piece of ginger, about 2,5 cm, peeled, cut into match stick sized shreds
  • 220 grams crushed tomatoes from a tin
  • 4 tomatoes
  • 200 ml water
  • 4 tbsp. plain yoghurt

SOURCE

*

abgewandelt von Ulrike Westphal nach:
The Kitchen Diaries:
A Year in the Kitchen with Nigel Slater
*

PREPARATION

  1. In a pan cook onions slowly on low to moderate heat until translucent. Add garlic and chili to the onions. Stir in the mustard seeds, turmeric and cumin seeds and continue cooking. Add ginger, cook briefly, then add crushed tomatoes water and a few twists of pepper. Bring to a boil, then add the whole tomatoes.
  2. Turn the heat douwn and simmer covered with a lid about 25 to 35 Minutes, turning the tomatoes once or twice during cooking. They should be softened, but not totally collapsed.
  3. Push the tomatoes to one side and stir in the yoghurt and let the sauce heat through. Season with salt and pepper to taste. Serve over rice or with naan.

total time: 50 minutes
preparation time:15 minutes
cooking time: 35 minutes

 
 
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more Nigel Slater recipes
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Pickled Cucumber, Bresaola, Emmentaler sandwich from Nigel Slater

This week I ♥ Cooking Clubs is looking for Nigel Slater recipes featuring or including pickled ingredients of all kinds. I have to admit, that I just begin to enjoy pickling at home, this year I pickled carrots and rhubarb. There was a piece of cucumber waiting in the fridge, so I decided to make a quick pickling and served

Pickled Cucumber, Bresaola, Emmentaler sandwich from Nigel Slater

Pickled Cucumber, Bresaola, Emmentaler sandwich from Nigel Slater

with freshly baked bread and Swiss Emmentaler and Italian Bresaola. Simple, easy and delicious!

Pickled Cucumber, Bresaola, Emmentaler sandwich from Nigel Slater

YIELD: Serves 2

Collage Pickled Cucumber, Bresaola, Emmentaler sandwich from Nigel Slater

INGREDIENTS:

  • 4 slices of sourdough bread, I used Martin’s prototype no. one
  • Emmentaler, thinly sliced
  • Bresaola
  • 1/2 cucumber, I used ridge cucumber Johanna
  • 3 tablespoons white wine vinegar
  • 1 tablespoon mustard
  • 1 teaspoon sugar
  • black pepper
  • salt

SOURCE

modified by Ulrike Westphal from:
Nigel Slater – kitchen

INSTRUCTIONS

  1. Lightly peel the cucumber with a vegetable peeler, then halve down its length and remove and discard the seeds. Peel into long pappardelle like ribbons. Putvinegar,mustard, sugar and a little pepper into a mixing bowl and add the cucumber. Leave for 10 mins.
  2. Fry 4 pieces of sourdough in a little butter till lightly crisp on both sides then drain on kitchen paper. Pile one with thinly sliced Emmental, shreds of pickled cucumber, a little salt, slices of bresaola, then another slice of bread. Repeat with the remaining fried bread slices.

total time: 25 minutes
preparation time: 15 minutes
cook/baking time: 10 minutes

 
 
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For all other great In Quite a Pickle! recipes visit the I heart cooking clubs site
 
 
 
 
more Nigel Slater recipes
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Baked Lemon Potatoes from Nigel Slater

Returning from a short vacation the larder offered me some lemons and potatoes. We were hungry and the recipe for baked lemon potatoes from Real Good Food: The Essential Nigel Slater * came just right. While the potatoes were baking

©Baked Lemon Potatoes from Nigel Slater (2)

I emptied the suitcases and did a laundry load. I served the potatos with a few tomato slices. A light and simple supper.

Baked Lemon Potatoes from Nigel Slater

YIELD: serves 3

©Baked Lemon Potatoes from Nigel Slater (1)

INGREDIENTS:

  • 600 grams potatoes, thinly sliced
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 4 small bay leaves
  • 1 1/2 lemons, the juice
  • salt
  • pepper, freshly ground

SOURCE

*

modified by Ulrike Westphal from:
Real Good Food: The Essential Nigel Slater *

INSTRUCTIONS

  1. Place potatoes in an ovenproof dish. Squasch the garlic clove and add it whole. Pour over the olive oil and lemon juice, and add the bay leaves. Add a generous grinding of black pepper and salt.
  2. Bakce at 200 °C/400 °F for about an hour or until soft and slightly crisp on top. Strir once or twice during cooking.

total time: 1 h 10 minutes
preparation time: 5 minutes
cooking/baking time 60 minutes

 
 
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Tomato salad with warm basil dressing from Nigel Slater

Serving Up Salads!, the theme for this week at I♥Cooking Clubs. Last week I had a fruit salad as dessert, this week I was looking for something as a main. When I saw this wonderful tomatoes

©Tomatoes, basil, parsley

at the weekly market, I couldn’t resist. I also bought a pot of basil and with the last parsley stalks from my garden. I prepared

Tomato salad with warm basil dressing

©Tomato salad with warm basil dressing from Nigel Slater (2)

from Nigel Slater’s Tender. The recipe can also found online. I served it with some homemade sourdough baguette, really delicious.

I had no anchovis at hand, so I substituted them with some pickled Kalamata olives and dry salted capers.

Tomato salad with warm basil dressing from Nigel Slater

YIELD: Serves 4 as a side or two as a main

©Tomato salad with warm basil dressing from Nigel Slater (1)

INGREDIENTS:

  • 3 small shallots
  • 100 ml olive oil
  • 2 cloves garlic
  • 6 bushy sprigs flat-leaf parsley
  • 1 lemon, the juice
  • 1 tablesp. red-wine vinegar
  • 8 anchovy fillets °
  • 20 medium to large basil leaves
  • 25-30 small tomatoes

SOURCE

*

modified by Ulrike Westphal from:
Nigel Slater
Tender Vol. I *
ISBN 978-0007248490

INSTRUCTIONS

  1. Peel the shallots, chop them finely and warm in a shallow pan with the olive oil. Peel and finely slice the garlic and add it to the softening shallots. Remove the parsley leaves from the stalk and chop them roughly.
  2. Stir them into the shallot with the juice of the lemon and the red-wine vinegar.
  3. Rinse, dry and roughly chop the anchovies, tear up the basil leaves and add both to the dressing.
  4. Cut the tomatoes in halves or quarters, depending on their size, dropping them into a mixing bowl as you go. Pour over the warm dressing (never get basil too hot), toss gently and serve.

° instead of of chopping fish fillets 1 used 5 Kalamata Olives in brine and 1 tsp. salted capers

total time: 20 minutes
preparation time: 10 minutes
Koch-/Backzeit: 5 Minuten

 
 
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IHCC

For all other great Serving up Salads! visit the I heart cooking clubs site

more Nigel Slater recipes
more recipes and entries in English