Schlagwort-Archive: Nigel Slater

Conchiglioni with Pea and Tarragon

This week the I heart cooking clubs members open their passports and choose a dish around the world. I travel to Italy in Kiel, a wonderful Italian shop in the backyard and bought some conchiglioni made in Italy. Italy is the epitome of pasta for me.

Mercato Italiano Italien für Sie mitten in Kiel

Back in Germany I bought fresh peas on the weekly market and podded them in the sun

©Erbsen palen

and prepared

Conchiglioni with Pea and Tarragon

©Conchiglioni with Pea and Tarragon (2)

Really delicious!

Conchiglioni with Pea and Tarragon

YIELD: Serves 2

©Conchiglioni with Pea and Tarragon (1)

An Italian inspired dish with fresh tasting and the smell of freshly mowed grass. A warm pasta mixture meets cold cottage cheese.

Zutaten:

  • 1 kg peas in their pods
  • 1 large sprig of tarragon, the leaves
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 200 grams conchiglioni rigati
  • 200 grams cottage cheese

SOURCE

modified by Ulrike Westphal nach:
from Nigel Slater Kitchen

INSTRUCTIONS

  1. Pod the peasc
  2. Boil conchiglie in deep, highly salted water for 13 minutes or according instructions, till tender. Meanwhile, cook peas in a steamer, drain and blitz in a food processor with a little olive oil and the tarragon leaves. Salt to taste
  3. Drain the pasta lightly, leaving a little water in the bottom of the pan. Add the pea purée and toss. Divide between two bowls, add cottage cheese in dollops and serve with a few twists of pepper

total time: 40 minutes
preparation time:20 minutes
cook/baking time: 15 minutes

 
 
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Nigel Slater Broad bean and dill hummus

We are looking for starters and nibbles at the I heart Cooking Clubs this week. I still bet on broad beans and serve

Nigel Slater Broad bean and dill hummus
Nigel Slater Broad bean and dill hummus

Nigel Slater Broad bean and dill hummus Grünes

YIELD: Serves 2-3 as a dip with bread

©Nigel Slater Broad bean and dill hummus (1)

Recipe for a fresh-tasting alternative to hummus, full of gentle green flavours from broad beans and dill. Scoop it up with pitta or crusty bread or for carnivores serve it with ham.

INGREDIENTS:

  • 800 grams broad beans in their pods; about 270 grams shelled
  • 2 tbsp olive oil
  • 1/2 small lemon, the juice
  • 8 – 10 grams fresh dill, a small handful, chopped
  • salt and pepper to taste
  • TO SERVE

  • crusty or pita bread

SOURCE

modified by Ulrike Westphal from:
Nigel Slater in The Observer

INSTRUCTIONS

  1. Put a pan of water on to boil. Pod the beans then drop them into the boiling water. Cook them for 7-9 minutes till tender.
  2. Drain them and pop them out of their thin, grey-green skins. Blitz them to a thick puree in a food processor. Pour in the olive oil, add the lemon and dill and a grinding of salt and pepper. Process until the mixture is smooth and bright green. Scrape into a dish, then pour over a little olive oil.

total time: 30 minutes
preparation time:15 minutes
cook/baking time: 10 minutes

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Broad beans and Spanish ham for I♥CC

IHCCMedMagicCollage
This week the I heart Cooking Clubs is looking for dishes with with a Mediterranean flair or ingredient.

It is summer and the offer of seasonal vegetables at the weekly market is exploding. Except on Sunday there is every day a weekly market anywhere in Kiel.

©Wochenmarkt Blücherplatz

I bought some broad beans

©Dicke Bohnen

and with Spanish Ham and Spanish Olive Oil

©Spanish Ham and Olive Oil

these wonderful beans went Mediterranean

Broad beans and Spanish ham

©Broad Beans and Spanish Ham (2)

Broad beans and Spanish ham

YIELD: serves two as a part of lunch

©Broad Beans and Spanish Ham (1)

A recipe from Nigel Slater for broad beans and Spanish ham

INGREDIENTS:

  • 500 grams broad beans in their pods, about 125 grams podded and skinned
  • 50 grams Spanish ham, thinly sliced
  • DRESSING

  • 1/2 tablespoon sherry vinegar
  • 1/4 teaspoon Dijon mustard
  • 1,5 tablespoons olive oil, I used Spanish
  • 1 tablespoon parlsey leaves, chopped
  • 1 small pinch salt
  • a few grinds of pepper

SOURCE

< *

Nigel Slater
Tender Vol. I *
ISBN: 978-0007248490

INSTRUCTIONS

  1. While you pod the beans bring a pan of water to the boil. Very lightly salt the water and tipn in the beans. Bring the water back to the boil, then turn down the heat so that they boil merrily for three or four minutes until they ar tender.
  2. Pop the beans from their skins, unless they are very young and the size of a fingernail. Place the pieces of ham, which should be in snippets about twice the size of a large postage stamp, on a serving plate.
  3. Make the dressing by adding salt to the sherry vinegar and letting dissolve. Add a quarter teaspoon of mustard then whisk in the olive oil with a fork. Add the chopped parsley to the dresstin. Lastly add a few grinds of pepper. Toss the beans gently in the dressing and set aside for twenty minutes (they are fine for several hours)
  4. Scatter the beans over the ham and eat.

total time: 50 minutes
preparation time:15 minutes
cook/baking time: 3 – 4 minutes

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Nigel Slater Gooseberry Pie

May2014Potluck
It’s Potluck Week again at I Heart Cooking Clubs, the choice of the theme and recipe is all mine, at least it’s from any featured chef.

In my childhood our garden had a gooseberry bush, until one of the autumm storms blowed it over. It was not necessary to have an own bush for years. But last year we bought one, because my sources dried out and they are so expensive to buy.
 
 

©Stachelbeerbusch 2014

I think gooseberries are a bit underused in foodblogs and it is gooseberry saison. I decided to serve

Gooseberry Pie

Nigel Slater Gooseberry Pie (2)

this week. Nigel recommends double cream, but I think clotted cream is better.

Nigel Slater Gooseberry Pie

YIELD: 1 pie Ø 20 cm

©Nigel Slater Gooseberry Pie (1)

In this gGooseberry pie the gooseberries are under a soft tender and pale pastry crust.

Zutaten:

    PASTRY

  • 140 grams butter
  • 230 grams plain flour; Ulrike wheat flour type 405
  • 50 grams icing sugar
  • 1 generous pinch of salt
  • 1 egg yolk, about 17 grams
  • FILLING

  • 850 grams gooseberries
  • 160 grams sugar
  • 60 ml = 4 tablespoons water
  • TO SERVE

  • double cream or even better clotted cream

SOURCE

978-0007325214*

modified by Ulrike Westphal from:
Nigel Slater
Tender Volume II, a Cook’s Guide to the Fruit Garden *
ISBN: 978-0007325214

INSTRUCTIONS

  1. Rub the butter into the flour with your fingertips, then mix in the icing sugar, a generous pinch of salt and egg yolk. Bring the dough together and squeeze into a round, then put it in the fridge for half an hour to chill. If you want to do it in a food processor, first blitz the flour and butter, than mix briefly with sugar, salt and egg yolk.
  2. Top and tail the gooseberries, then put them into a non-reactive saucepan with the sugar and water and simmer until the fruit has softened slightly — it will go paler in color too. But stop before the gooseberries collapse. Lift the fruit into a bowl with a draining spoon, then turn up the heat and boil the liquid down to a thick syrup, stopping before it caramelizes.
  3. Preheat the oven to 200°C/400°F/gas 6. Roll out half the pastry and use to line an 20 cm tart tin, pushing it up the sides. I use a crinkle-edged tart ring with a removable bottom or an old-fashioned metal tart pan. Chill thoroughly, or freeze for fifteen minutes, then bake for fifteen minutes, baking blind, if you wish, until the pastry is dry and pale-biscuit colored.
  4. Transfer the drained berries to the pie shell, pour over the thickened syrup, and leave to cool a little.
  5. Roll or press out the remaining pastry into a round. Lift it on the rolling pin and place it gently on top of the pie, pressing the edges down to meet the bottom crust. Cut two air holes in the top crust.
  6. Bake for twenty minutes until the pie is pale gold. Remove from the oven, sprinkle with caster sugar, and return for a further five or six minutes. Leave the pie to cool a little before serving with a jug of double or clotted cream.

total time: 1 hour
preparation time:15 minutes
cook/baking time: 40 minutes

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Budget friendly: Nigel Slater Pasta with Hot Butter & Herbs

Budget friendly dishes Nigel Slater
 
 
This week the I heart cooking clubs is keeping an eye on the budget… Pasta is always a budget friendly ingredient, I used herbs from my garden and a just dollop of butter. I used the recipe on page 117 from Real Fast Food *, but I reduced the butter from 225 grams for two to 20 grams for one ;-).
 
 
I got delicious

Nigel Slater Pasta with Hot Butter & Herbs

Nigel Slater Pasta with Hot Butter & Herbs

for about 0,92 € = 1,25 $ = 0,75 £

Nigel Slater Pasta with Hot Butter & Herbs

Yield: 1 serving

Nigel Slater Pasta with Hot Butter & Herbs (1)

A lovely pasta sauce with butter and herbs including dill, flat-leaf parsley, tarragon and chervil.

INGREDIENTS:

  • 125 grams pasta, I used De Cecco Spaghetti No. 12 * for 1,89 €/500 grams
  • 1 small shallot, finely chopped, about 0,17 €
  • 2 tablespoons fresh herbs, I used tarragon, thyme, basil and oregano
  • 1 tablespoon lemon juice = 0,2 €
  • 20 grams Butter = 0,08 €

INSTRUCTIONS

  1. Cook the pasta in boiling salted water. Melt the butter in a pan. Add the onion and cook about a gentle heat for about 5-7 minutes, until the onion has softed.
  2. Whren the pasta ist tender but still firm, drain and tip it into a large warm serving dish. Through the herbs into the butter sauce, add the lemon juice and pour over the cooked pasta

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

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more Nigel Slater recipes
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