Schlagwort-Archive: Nigel Slater

Nigel Slater Tart of asparagus and tarragon

Veg Out 
 
 
 
 
The I heart Cooking Clubs is presenting fresh vegetables this week. I go seasonal and local: We have asparagus season in Northern Germany.
 
 
 
 
The weekly market

©Wochenmarkt Exer Bauer Reimers

offered some wonderful asparagus tips.

©Spargel-Spitzen Asparagus tips

We Germans are fond of white asparagus. I decided to prepare a

Tart of asparagus and tarragon

©Nigel Slater Tart of asparagus and tarragon (3)

from Nigel Slater Tender Vol. IBild *. I like tarts, because they could be eaten warm and cold, so you have something for the lunch box. I liked the combination of tarragon and asparagus, the pastry was great with its shortbread like texture.

Although I was lazy and did not bake blind the pastry crust, it wasn’t soggy. Instead of putting it into the fridge for 20 minutes I gave it in the freezer and poured the filling directly on the frozen pastry. The asparagus was cooked for 8 minutes in a steamer.

Nigel Slater Tart of asparagus and tarragon

Yield: serves 6 or 4 hungry persons

ingredients:

    FOR THE PASTRY

  • 90 grams butter
  • 150 grams plain flour, I used wheat flour type 405
  • 1 egg yolk, about 16 grams

FOR THE FILLING

  • 250 grams asparagus tips
  • 3 eggs, size M
  • 285 ml double cream, Ulrike: 200 grams cream, carrageen free
  • 4 or 5 bushy terragon sprigs, the leaves
  • 3 tablespoons grated parmesan, about 15 grams

SOURCE

Bild *

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

INSTRUCTIONS

  1. Cut the butter into small chunks and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. Mix in the egg yolk and enough water to make a firm dough. You will find you need about a tablespoon or even less.
  2. Roll the dough out to fit a 22 cm tart tin preferably a loose-bottomed tin, pressing the pastry right into the corners. Prick the pastry base with a fork, then refrigerate it for a good twenty minutes. Don’t be tempted to miss out this step; the chilling will stop the pastry shrinking in the oven. Bake blind at 200°C/Gas 6 for twelve to fifteen minutes, until the pastry is pale biscuit coloured and dry to the touch.
  3. Bring a large pan of water to the boil, drop in the asparagus and let it simmer for seven or eight minutes or so, until it is quite tender. It will receive more cooking later but you want it to be thoroughly soft after its time in the oven, as its texture will barely change later under the custard.
  4. Put the cream in a jug or bowl and beat in the eggs gently with a fork. Roughly chop the tarragon and add that to the cream with a seasoning of salt and black pepper.
  5. Slice the asparagus into short lengths, removing any tough ends. Scatter it over the partly baked pastry case, then pour in the cream and egg mixture and scatter the cheese over the surface. Bake, the oven temperature lowered to 180°C/Gas 4, for about forty minutes, until the filling is golden and set. Serve warm.

total: 75 minutes
preparation: 10 minutes
cook: 45 minutes

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Nigel Slater Rhubarb cinnamon polenta cake

May2014Potluck
 
 
 
It is Potluck week at I heart Cooking Clubs. That means to choose the recipe or the chef. It’s still rhubarb season in Northern Germany and especially after this tweet 
 
 
 

it was time to try the

Rhubarb cinnamon polenta cake

©Nigel Slater Rhubarb Polenta Cake (2)

from Nigel Slater. An excellent cake, which doesn’t get soggy the following day. For decadent indulgence serve with rhubarb juice and cream.

Nigel Slater Rhubarb cinnamon polenta cake

Yield: Serves 8, 1 springform tin Ø 20 cm

©Nigel Slater Rhubarb Polenta Cake (1)

Gritty, sugary crust meets slithery rhubarb. Enjoy it with the reserved juices from the cooked rhubarb.

Ingredients:

    for the filling

  • 500 grams rhubarb
  • 50 grams golden caster sugar
  • 4 tablespoons water
    for the crust

  • 125 grams coarse polenta
  • 200 grams plain flour
  • 1 teaspoon baking powder
  • 1 pinch ground cinnamon, freshly grated
  • 150 g golden caster sugar
  • 1 small orange, grated zest
  • 150 grams butter
  • 1 large egg
  • 2-4 tablespoons milk; Ulrike: 30 ml

SOURCE

Bild *

modified by Ulrike Westphal from:
Nigel Slater
Tender 02Bild *

INSTRUCTIONS

  1. Lightly oil or butter a 20 cm loose-bottomed cake tin, preferably springform. Set the oven at 180 °C/Gas 4 and put a baking sheet in it to get hot. Trim the rhubarb, cut each stem into short pieces and put them in a baking dish. Scatter over the sugar and water and bake for thirty to forty minutes, till the rhubarb is soft but still retains its shape. Remove the pieces of fruit from the dish and put them in a colander or large sieve to drain. Reserve the rhubarb juice to serve with the cake.
  2. Put the polenta, flour, baking powder, cinnamon and caster sugar in a food processor. Add the grated orange zest and the butter, cut into smallish pieces, then blitz for a few seconds till you have something that resembles breadcrumbs. I sometimes prefer to do this by hand, rubbing the butter into the polenta with my fingertips as if I were making pastry. An extraordinarily peaceful thing to do if one has the time. Break the egg into a small bowl and mix with 2 tablespoons of milk, then blend into the crumble mix, either in the food processor or by hand. Take care not to over mix; stop as soon as the dry ingredients and liquid have come together to form a soft, slightly sticky dough. If it is not a little sticky, then add a touch more milk.
  3. Press about two-thirds of the mixture into the cake tin, pushing it a couple of centimetres up the sides with a floured spoon. Make sure there are no holes or large cracks. Place the drained rhubarb on top, leaving a small rim around the edge. Crumble lumps of the remaining polenta mixture over the fruit with your fingertips, and don’t worry if the rhubarb isn’t all covered. Scatter over the Demerara sugar. Place on the hot baking sheet and bake for forty-five to fifty minutes, then cool a little before attempting to remove from the tin. Serve in slices, with the reserved rhubarb juice.

total: 1 hour 30 minutes
preparation: 10 minutes
cook: 75 minutes

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I♥CC Weeknight Favourites! Peas with Pasta, Basil and Pumpkin Seeds

I♥CC Weeknight Favourites!Hier gehts zum deutschen Beitrag Button German

This week we are looking for recipes, prepared in a blink of an eye and may become a family favourite.

I do a kind of spring cleaning in my freezer. I wanted to use up my peas in the freezer and leafed through the beans and peas chapter from Real Fast FoodBild *. The recipe for peas, fettuccine, basil and pumkin seed was perfect, a chance to use up the peas and nearly forgotten pumpkin seeds. The

Peas with Pasta, Basil and Pumpkin Seeds

©Peas with Pasta, Basil and Pumpkin Seeds (3)

could be another favourite dish, because pasta always works in our family. Ready to eat in 20 minutes.

Peas with Pasta, Basil and Pumpkin Seeds

YIELD: 2 servings

Peas with Pasta, Basil and Pumpkin Seeds (2)

INGREDIENTS:

  • 50 grams pumpkin seeds
  • fresh pasta for two; Nigel recommends fettuccine, I used 250 grams dried egg free tagliatelle
  • 225 grams peas, fresh or frozen, I used frozen
  • 60 ml = 4 tbsp. olive oil
  • 1 clove garlic, crushed
  • 8 – 10 basil leaves, torn to shreds
  • salt
  • black pepper, freshly ground

INSTRUCTIONS

  1. Toast the pumpkin seeds in a pan over medium heat until lightly brown and fragrant.
  2. Cook the pasta uncovered in boiling salted water until tender.
  3. Put the peas and oil in a small pan, add the garlic. Season with a little salt and pepper, and cook over a gentle heat for 10 minutes, or 7 if using frozen. Add the basil the last two minutes.
  4. Drain the pasta and toss in a large bowl with the hot peas and their olive oil, and the toasted pumpkin seeds.

total: 20 minutes
preparation: 5 minutes
cook: 10 minutes

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Zurück zum deutschen Beitrag Button German

I♥CC Rootie Patootie! Broad beans, white cheese and hot radishes

Root Veg Collage 1The task this week: Make a dish including root vegetable.

Nearly all root vegetables are almost winter vegetables for me and I am craving for spring now. My favourite organic farmer had some radishes on special offer, because the radish green was a bit too yellow. Radishes are also root vegetables and with the broad beans in the freezer from last year, white cheese and fresh parsley from my garden I had all ingredients for Nigel Slater’s

Broad beans, white cheese and hot radishes

©Broad beans, white cheese and hot radishes (1)

on hand. Nigel Slater says: „The coolness of the cheese, the heat of the radishes and the buttery taste of the beans maka fresh, clean-tastein salat of utmost purity“

I have nothing to add.

Broad beans, white cheese and hot radishes

YIELD: 2 servings

©Broad beans, white cheese and hot radishes (2)

A delicious salad with just 5 ingredients: Broad beans, white cheese, radishes and olive oil

INGREDIENTS:

  • 125 grams broad beans, podded; 1 used 170 grams
  • 125 grams white cheese; Ulrike: 110 grams of goat cheese roll, thinly sliced
  • 10 radishes, about 150 grams topped and tailed, thinly sliced
  • 1 tbsp. mild olive oil, Ulrike: Greek Olive Oil ElaikonBild *
  • 4 sprigs parsley

SOURCE

Bild *

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

INSTRUCTIONS

  1. Cook the frozen broad beans for 12 minutes in the steamer.
  2. Carefully mix together skinned beans, sliced radishes and cheese. Trickle with olive oil and scatter with whole parsley leaves.

total: 20 minutes
preparation: 5 minutes
cook: 12 minutes

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I♥CC April Potluck: Nigel Slater’s mashed potatoes with peas, carrots and burgers

This week we may choose any Nigel Slater recipe. My student came home for Easter and his brother has choosen

Burger, carrots, peas and Nigel Slater’s mashed potatoes

©Carrots, peas, meat patty and Nigel Slater mashed potatoes

their favourite dish for dinner.

Nigel Slater mashed potatoes

Yield: 4 as a side dish

©Nigel Slater mashed potatoes

Nigel Slater mashed potatoes with cream and olive oil

ingredients:

  • 900 grams floury potatoes, I used Bintje
  • 120 ml double cream
  • 60 ml olive oil
  • salt

source

Bild *

recipe modified from Ulrike Westphal:
Real Fast Food
978-0141029504
Bild *

instructions

  1. Wash potatoes and cook them in the steamer until tender.
  2. Peel the potatoes, cut into pieces and mash with a potato masher. Warm the cream in a small pan, then stir into the mash. Beat in the olive oil, then taste and season with salt and pepper if you want

total: 30 minutes
preparation: 2 minutes
cook: 20 minutes

*=Affiliate-Link zu Amazon
IHCC

For all other great April Potluck! entries visit the I heart cooking clubs site
more Nigel Slater recipes