Finally, an invitation to a venison supper in a Scottish castle completes the celebrations and gives Nigel a great excuse to create a new cocktail to toast Christmas and the New Year. The tree with its skeins of ivy and hand-painted decorations, the Kilner jars of marsala-marinated figs and apricots in the cupboard, the ribbon-decked gifts for friends and loved ones and, of course, The Feast. floury white potatoes 1kgsmoked garlic 3 clovesgoose or duck fat 4 tbsp, plus a little for bastingtarragon 8gparsley 10gturkey leg 1, boned by the butcher, sinews removed, 1.8kg (boned weight). Dot the butter in small lumps over the pumpkin and roast for 45 minutes until the squash is golden-brown in colour and the texture is soft and fudgy. Position the strings vertically at regular intervals underneath the meat. Nigel Slater. The Christmas pudding, that vast, flaming dome of booze-drenched delights, is possibly my favourite way to end a meal. all episodes from Nigel Slater's Simple Cooking. If they are to have any accompaniment at all, I feel it should either be hot and spicy or cold and piquant. Here the cauliflower is fried, perked up with paprika, and served with a tasty salsa verde.Fried cauliflower makes a great starter dish, a small appetizer to a more substantial meal, and with the salsa verde, a perfect vegetarian main course. It is just what the fish and cucumber need. Put in a mixing bowl in the fridge. Text and website photographs copyright Nigel Slater. Fuss-free Christmas recipes | Nigel Slater T here is much to do in the kitchen. The filling is a soft and syrupy preserve, what is known as a spoon sweet. I like the quince variety spooned over ricotta or with a chalky-white goat’s cheese. Nigel Slater’s classic brandy butter recipe. Peel the quinces, halve them from stem to flower, core, then cut into small cubes about 1cm in size. Fold the herbs into the potatoes and garlic together with a generous seasoning of salt and ground black pepper. Share on Facebook; Share on Twitter; Share via Email; Fig and hazelnut loaf for cheese. To set you up for the big day, it’s best to start with something simple and easy, like smoked salmon with beetroot, or goat’s cheese with red cabbage and apple I want to be ushered gently into the Christmas feast. Pour the buttermilk into the cream, stir gently, then pour through a fine sieve placed over a jug. You could serve them, two per person, as a dessert, with spoons of crème fraiche. Set the oven to 200C/gas mark 6. The Guardian - Nigel Slater. A helping hand will be useful to hold the edges of the meat together while you tie the string tightly. Spoon the hummus to a serving dish, place the roasted pumpkin on top then scatter the parsley and peppercorns over all and serve. (They can sometimes take longer to reach tenderness.) As the last batch of potatoes is removed, scatter the chopped smoked garlic into the fat and let it sizzle for a minute over a moderate heat then add it to the potatoes. Warm a couple of tablespoons of oil in a large frying pan, then add the boiled potatoes and let them… Lay the boned turkey leg on a chopping board, skin side down, longest facing you, and open it out flat. It should come out damp but without any uncooked mixture attached. Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. Rub the flour and butter together with your finger tips (or use a food processor) until they have the consistency of fine breadcrumbs. Pour most of the fat from the roasting tin and finish the gravy (see below). You will need a 24cm Bundt tin or a 22cm kugelhopf pan. Both the roast pumpkin and the hummus will keep in the fridge for a couple of days if necessary. Pigs in posh blankets. Spoon the icing over the cake letting it drip down the sides. Toss with the sea salt flakes. The passionfruit juice adds a spark of sharpness to balance the sugar hit. Nigel Slater via The Guardian. For the filling – makes approximately 2 x 500g jars, water 1 litregranulated sugar 500glarge lemon 1cloves 6cinnamon stick 1star anise 2 flowersquinces 900g, plain flour 150gbutter 80gegg yolk 1chilled water a little. (You will have plenty of preserve left over for other things.). If you can’t find chanterelles, any “wild” mushroom will suffice, or indeed a good everyday chestnut mushroom if left to become dark and bosky for a few days in a brown paper bag in the fridge. A useful dish to have up your sleeve. Bake for 50 minutes, covering with foil for the final 10. Bbc food recipes kedgeree easy mackerel kedgeree and dinner time banter marmalade me all about kedgeree the greasy spoon food culture easy mackerel kedgeree and dinner time banter marmalade me. More softly set than a jam, and something to eat with plain yogurt or ice cream. If the skin is browning too rapidly, cover loosely with kitchen foil. Pour the mixture into four small ramekins or cups, place in the fridge and leave to set for four hours. The clever cook confits the duck and prepares the pâté before the big day. When the gravy is of a moderately thick consistency, check the seasoning, then add the fried mushrooms and serve with the turkey (see below). This works hot as a substantial main, but also cold. Christmas without the pud would be unthinkable in this house. Melt a thin slice of butter in a non-stick frying pan. Put the grapes into a mixing bowl with the onion then add the vinegar and the merest pinch of sugar. Season with salt and black pepper as you go. Roll the dough out no thicker than a pound coin then use pastry cutters to cut out 12 discs. Check below for episodes and series from the same categories and more! As you finish preparing each, stir into the syrup and simmer for an hour. Add the cranberries then let the sauce boil for about five minutes until the berries have softened and burst. The texture tends to become firmer the longer they are refrigerated, so make them the day they are to be eaten, preferably five or six hours before you intend to serve them. Remove from the oven and leave to settle for 10-15 minutes then turn out onto a cooling rack. Leave the sauce at a sprightly simmer for about 20 minutes until it has reduced to about 500ml. A couple of small courses, crisp and light, to tease and delight before we start … Chop the parsley and pink peppercorns together then moisten with a tablespoon of olive oil. It should be very lightly set. Cream the butter and sugar together in a food mixer till pale and fluffy. Test with a skewer. Warm the goose or duck fat in a large shallow-sided pan then add some of the potatoes and fry till pale gold. Add large serving spoons of the mixture to the pan and leave to colour lightly underneath. Beat the egg whites till almost stiff – they should be thick enough to hold their shape – then fold them into the mincemeat mixture firmly but tenderly. To test: place a teaspoonful of the syrup on a chilled plate and refrigerate for five minutes. The recipe I have used Nigel Slater's recipe, but have retold it in my own words. Ask the butcher, well in advance, to bone a large turkey leg for you, making sure he also removes the long, silvery white sinews too. The cake I have been working on for this Christmas owes as much to panettone as it does to a traditional Christmas cake recipe, managing to be both light and rich at the same time and with a certain celebratory note to it. The best results will come from cooking them in 2 or 3 batches, no more than will sit comfortably in a single layer. Nigel also prepares some winter warmers, inspired by his own festive memories, and gives his dad's annual contribution - the Christmas casserole - a tasty makeover. Nigel Slater: Special Christmas recipes. Cover and leave in the fridge for an hour at the minimum, 2 if possible. Lay in a single layer on a baking sheet. Serve, thoroughly chilled, on cold plates then scatter over the pumpernickel and salt. From a sea bass starter to a roast duck feast and a dazzling party trifle, Nigel demonstrates how special dishes can be made simply, especially when it comes to feeding family and friends over Christmas. You will need a 12-hole tartlet tin, each hole about 7.5cm diameter. Place the turkey in a large roasting tin and cook in the preheated oven for 1 hour and 15 minutes, basting from time to time. Drain the potatoes and set aside. Drain on kitchen paper. "Fashionable in the 1980s, fruit vinegars such as raspberry are finding new friends as we learn to use them with discretion. For the sauce, put the sugar, orange juice and redcurrant jelly in a small pan and bring to the boil. Dec 17, 2013 - Christmas isn't really Christmas without a fruity jelly and a spicy new Nigel Slater cake The mushroom gravy (see below) is made using the glorious, gooey sediment from the turkey roasting tin, and once made is best when reduced for a good 15 minutes to intensify its flavour. To make the quince filling, pour the water into a deep-sided saucepan add half the sugar and bring to the boil. Dust with icing sugar. Turn out onto a cooling rack. Crumble the bread with your fingers to give coarse textured crumbs. Turn the tin upside down and shake lightly to remove any excess flour. Home Archive for category "nigel slater recipes" Category: nigel slater recipes. (You may have to press the pastry cuttings together and re-roll them to get a full 12.). Slowly add the egg and flour mixtures to the butter mixture, constantly beating, till everything is combined. The recipe Cut 750g of potatoes into large pieces and cook in lightly salted, boiling water until tender. For the hummus, drain the chickpeas and bring them to the boil in deep water. Nigel Slater's cranberry and butterscotch pudding. red onion 1small, tart, green grapes 100gwhite wine vinegar 5 tbspsugar a tiny pinchoysters 12. (Had things not moved on, we would still be making our mince pies with mutton and offal and drinking porter.). Line the patty tins with the discs of pastry, pressing the pastry down well into the corners then refrigerate for a good half hour. What I would like is a Christmas that retains its spirit of bonhomie, thanksgiving and plenty, yet feels more in keeping with modern living. Roast turkey leg with potatoes and tarragon. I will always play Silent Night and While Shepherds Watched as I make the mince pies, despite being not remotely religious, just as I will always offer a slice of snow-scene Christmas cake to all-comers, but I am happy to tweak the food of tradition to suit a contemporary palate. Finely grate the lemon zest and fold with 2 tbsp of its juice into the cake batter. I do think a plain cake is an incredibly useful thing to have around at Christmas, pleasing those who want a slice of simple, unfussy cake in place of the richer, more traditional offerings. Mix together the ground almonds, baking powder and flour. Remove from the heat, gently squeeze the water from the softened gelatine, then add to the cream and stir to dissolve. Wash the potatoes, then cut them into 1cm thick slices and then into 1cm cubes. Halve the grapes, removing any pips. Set the oven at 180 C. Sieve the flour with the ginger, cinnamon, bicarbonate of soda and the salt. Remove from the oven and leave to settle for 15 minutes. I used to make this recipe a lot years ago and the other evening with little time to make a pudding for a dinner party, and a bag full of apples, this was just perfect. ), Remove the pastry cases from the fridge and place 2 heaped tbsp of quince preserve in each. Peel the cucumber lightly, then slice in half lengthways and remove the seeds and watery core with a teaspoon. The age-old ingredients need to be present, otherwise we risk Christmas losing its soul, but they have moved on towards a less heavy feast. Slice a deep pocket in the thickest part of the meat and spread it open. Turkey (popular Christmas and Thanksgiving dish). And I shall start the feast this year by offering not a pastry-wrapped roll of herb-freckled sausage meat or a garlicky dip with something bready, but a simple oyster on its shell, its flesh sparkling with a trickle of rice vinegar, chopped shallot and sweet-sour grapes. Nigel Slater transforms Christmas leftovers into meals which make the prospect of festive entertaining a treat rather than a terror, ensuring that nothing goes to waste. Kedgeree Recipe Nigel Slater. There will be vegetables, there simply have to be roast potatoes, and plenty of them, but I would be as happy with sprouts that have been tossed with bacon fat and chopped parsley as I would with the more traditional overkill of four different vegetables. T he food writer Nigel Slater is well on his way to being a national treasure: his cookbooks are bestsellers, his Observer column remains as popular as ever, and his memoir Toast has just been adapted for the stage. The layers of rich fruit-speckled cake, almond paste and thick snow-white icing seem best kept for just once year. Remove the spices and lemon shells and ladle the fruit and syrup into warm, sterilised jars. Rice pudding, baked with ginger, clotted cream and passion fruit. Oct 17, 2015 - Nigel Slater's latest cookbook, Notes From the Larder: A Kitchen Diary With Recipes, was released in the early fall but feels right at home this time of year. Brush any soil from the mushrooms, but wash them only if it appears absolutely necessary. Nigel Slater presents a nostalgic celebration of well-loved Christmas dishes, past and present. There must be mistletoe hanging from the doorway and holly in the hall, but I do believe Christmas moves on and many of us seek a trimmer yuletide without the gluttony and glitter of the past. Spiced Pear and Ginger Cake. () Denotes recipes without meat or fish. Similar Content. A standard, deep-sided 20cm cake tin will also work, though you may have to increase the cooking time slightly. Let it set for 5-10 minutes then decorate with crystallised fruits and roses. Nigel Slater's Chocolate Apple Betty When your mum has abundant apples on her tree it's a shame not to use them up. Place a pizza stone or upturned baking sheet in the oven to get hot. Cut the lemon in two and squeeze the juice into the syrup, then add the cloves, cinnamon stick, star anise and empty lemon shells. The amount of gelatine required seems exceptionally small, especially once the sheets have been softened in cold water, but we are after a dessert that is fragile and easy to eat, so it will be enough. But many would vote for something lighter, softer and altogether less substantial after such a generous main course. The Guardian and Observer aim to publish recipes for fish and seafood rated as sustainable by the Marine Conservation Society’s Good Fish Guide. Tip onto a plate and shake firmly, till the panna cotta slides out. Let the sauce cool before serving with the panna cotta. Season with salt, black pepper and the sprigs of rosemary and thyme then moisten with olive oil. I wouldn’t ever want a Christmas without the tantalising smell of a roast bird being basted, the wing tips crisping, the skin slowly burnishing to the deepest bronze. Add the lemon juice and process, pouring in enough of the oil to produce a soft, spreadable cream. Lightly oil a baking tin (I cover mine with kitchen foil for easier cleaning) and lay the wedges in a single layer. Transfer to the Bundt tin, smoothing the top flat with a rubber spatula. Wrap each chipolata in a slice of pancetta, twisting the latter along the length of the sausage. Spoon on some sauce and, if you wish, add an edible leaf or two. Cut five pieces of butchers’ string approximately 50cm long. A large leg will feed six comfortably, is easier to carve than a vast bird and leaves just enough for a round of sandwiches rather than enough meat to feed everyone for a week. When baked in their little pastry cases, the preserve firms up slightly as it cools. Episode guide, trailer, review, preview, cast list and where to stream it on demand, on catch up and download. Recipe: Christmas Cake | … Seal, cool and refrigerate. Recipes are developed in collaboration with James Thompson. Spoon the potatoes over the turkey, mostly in a thick line towards the centre of the meat. I now use pancetta rather than bacon for its crispness and insist on making twice as many as I need, knowing well the quiet joy of finding a cluster of them in the fridge at midnight. If not, continue cooking and testing until it is. He’s better at it. In the September 2012 Observer Food Monthly there are recipes from the new cook book by Nigel Slater called Nigel Slater’s … Nigel Slater recipes UK news. Break the eggs into a small bowl and mix the yolks and white thoroughly by beating with a fork. Sat 13 Nov 2010 19.05 EST. Remove the leaves from the stems of tarragon and roughly chop, then do the same with the parsley. 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