Schlagwort-Archive: Nigel Slater

Tomato salad with warm basil dressing from Nigel Slater

11 Antworten

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)

Nigel Slater recipe for Tomato salad with warm basil dressing

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

978-0007248490 *

modified by 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.serve Tomato salad with warm basil dressing.

° 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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Conchiglioni with Pea and Tarragon

6 Antworten

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 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

12 Antworten

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 Hummus aus Dicken Bohnen mit Dill

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 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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For all other great starters and nibbles entries visit the I heart cooking clubs site

more Nigel Slater recipes
more recipes and entries in English