Oh, and some pudding-for-breakfast confessions like: I have been known to open the fridge at 7 oclock in the morning and glory, theres yesterdays trifle!. It will freeze, too. Add the reserved whole cashews just before bringing the salad to the table. Nigel Slater recipes | Food | The Guardian One of life's simple pleasures and so simple to throw together. Sweet potato cakes with tarragon, tomato and lemon, Fried potatoes with chard, green olives, chillies and soft cheese. If the mixture feels a little fragile have a thick dusting of flour on which to roll them. I made one a year or two ago with nettles, young ones, picked from the garden and prepared with rubber gloves on. Cook it in a 20cm x 12cm parchment-lined loaf tin, then let it rest for a good 20 minutes before spooning or slicing. Peel 300g of parsnips and scrub 200g of carrots. 2 medium onions a thick slice of butter 600g Jerusalem artichokes 1 litre of stock or water half a lemon a good bunch of parsley Peel the onions. Itll soften, but not melt. Once you have put the cakes into the hot oil, leave them without turning until the underside is properly golden-brown and crisped. Cut them into short pieces and steam for about 25 minutes until very soft. Add the lemon juice and fold into the cream. Cook gently for a couple more minutes and then add the parsnips and stir again. Roast at 180C fan/gas mark 6 for 35-40 minutes until the tomatoes are soft and the skins lightly browned. Chicken, Oranges, Sesame Nigel Slater's recipes for mushroom soup, and edamame fritters Peel the onions and roughly chop them. Nigel Slater - Recipes - Winter - Winter Vegetables Put the prawns and breadcrumbs into the bowl of a food processor. The dressing sounds like a lot of trouble. Wrap in clingfilm or greaseproof paper and chill in the fridge for 30 minutes. Truth told, I have a suspicion that I over-buy certain things deliberately, with these post-Yule feasts in mind. 2 large parsnips, approx 500g, roughly chopped, Heat a small skillet over a a medium heat and add the. Earlier in the week I made a chicken soup thick with butter beans, giving it a summery tone with tarragon and grilled chicken skin. The key ingredient for Gran's potato soup.good lamb stock and by that I mean lamb stock made with leg of lamb!!! Peel the sweet potatoes, cut them into a similar size and add to the potatoes. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Surfeit of parsnips? Bake for 25 minutes until bubbling around the edges. In a small bowl, mix together the honey, Worcestershire, soy and oyster sauces, then set aside. Set the oven at 180C fan/gas mark 6. Delicious! This started life as a stuffing, but recipes move on and what was once cooked inside a goose is now a dish in its own right. Of course if you do want something lighter to serve as a summer starter, there are all those gentle lettuce soups. Comfort and spice. Cut them in half from root to stalk, then. Scatter the sesame seeds over the onions. Unroll the sheet of pastry and place it on a baking sheet lined with a piece of baking parchment. such as chard and spinachmint leaves 8gcoriander leaves 10. This is a pacifying dish, no real heat or pizzazz, just a warm and cosy pasta supper as effortless (almost) as a takeaway. I blogged about a rather similar curried parnsip soup in December (see here: http://nami-nami.blogspot.com/2011/12/christmas-recipes-2011-curried-parsnip.html ), and when your post link popped up on Blogher, I was wondering why anyone would cook something as wintry in April :) Then I realised you're writing in New Zealand :)LOVE the photos!!! I told her not to worry. Grate the parsnips, carrots and celeriac coarsely into thin matchsticks. Place the pumpkin slices on the surface, sprinkle a little parmesan and trickle very lightly with olive oil. Pull the leaves from the parsley. Thanks Hannah, yes the chips make it seem a little indulgent :). A summer soup (almost) for free. wild mushrooms 50g butter 50g Peel and roughly chop the parsnip. I'm with you, soup is the soul food for the short dark days. by Seema Pankhania. Serves 3-4assorted tomatoes 750ggarlic 3 cloves, peeled and crushedolive oil 3 tbspred onion 1, mediumcumin seeds 2 tsp, lightly crushedcoriander seeds 2 tsp, coarsely crushedharissa paste 1 tbsp, For the couscousvegetable stock 500mlquick-cooking couscous 200gmint leaves 10gparsley leaves 15g. Peel the butternut squash and reserve the long strips of skin. For the filling, put the ricotta in a bowl, add the cream cheese, grated parmesan and egg yolk. Mild spices and goat's curd. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Serves 4 50g butter, or 50ml oil 1 onion (red for preference), peeled and finely chopped Salt 2 garlic cloves, peeled and finely chopped 1 tbsp coriander seeds, finely ground 750g carrots, thinly. Vegan dishes include little cakes of kimchi and sweet potatoes; a loaf of amaranth and chickpeas; a crunchy slaw and a dish of roast onions with miso. Finely chop the kimchi and stir in. Creamy parsnip soup | Nigel Slater | Parsnip soup, Nigel slater, Soup A Fresh Formula to Nigel Slaters Root Vegetable Korma It may be tempting to boil the parsnips, but steaming will give a drier mash, which is what you want if you dont want to use egg yolks and flour to get your cakes to hold their shape. Certainly the chill has gone, the heat pump hasn't even been switched on today,,,plus the intermit Winter is full of greens here in NZ, each week the veggie box is packed full of themspinach, silver beet, chard, cavolo nero. (modern). If they are large, cut them into wedges. My favourite remains her lentil soup which no matter how hard I try I just can't quite replicate. Crush the cashews to a coarse, nubbly powder with a pestle and mortar (or the end of a rolling pin), then add to the dressing with the mint leaves and the coriander leaves, torn up a little if they are particularly large. A good, even great, lentil soup I can make but is just not quite the same. Pour the cream into a medium-sized saucepan, add the parmesan rind and bring to the boil. This is a quick supper, so I generally use a favourite branded curry powder, but you could easily make your own spice mix if you prefer. Lay on a floured baking sheet or plate, re-flour your hands and repeat until the mixture is finished. Tossing the roots in the ground spices before roasting lends a mild warmth to the vegetables, but you could add more if you wish. The turmeric gives the soup a wonderful vibrant yellow hue and the apple adds just the right amount of sweetness to complement the sweetness of the parsnips. Spoon in the filling and smooth it out to the rim. (A first-time cook recently confided in me that she was terrified. I use small shimeji mushrooms for their flavour but buttons are good too, in which case I would slice them in half. Stretch the chicken skins flat and place them on a foil-lined baking sheet. You will need a 22cm tart tin with a removable base. Bring a deep pan of water to the boil with the bay leaves and peppercorns. Cut the bacon into stamp-sized pieces, then cook them in a dry, nonstick pan until their fat starts to run, letting them crisp lightly. Sounds lovely.Gordon Ramsay also does a very nice spicy parsnip soup. Toast them gently for a moment or 2 until they release their aromas. Put them into a roasting tin with the remaining 3 tbsp of oil, season then toss gently and roast in the oven for about 45 minutes, checking their progress from time to time, until they are golden and glossy. I guess we all know that the seasons up North and down Under are different, but it still hits me as a surprise whenever I come across a blog post from Australia/New Zealand emphasising this fact again :) The days are getting longer here, and the summer is just around the corner. If you are thinking of serving soup as a starter, then try this one. You could measure my life in pumpkin recipes, particularly savoury ones where the sugar hit is balanced with chilli or ginger. Chill for 20 minutes, allowing the pastry to relax. Meanwhile, wash and trim the chard and spinach, then cut the stalks into fine shreds and add to the soup. We all are.) Each sunny day now is a bonus to be savoured before Autumn and Winter set in. Peel the celeriac and beetroot, slice thinly, then cut into long, thin matchsticks. Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas! Its not a thick soup. Peel the onions, lower them into the boiling water then turn down the heat to a. You can use a 50:50 mixture of swede and potato, too. Pour in the stock, bring to the boil, then lower the heat to a gentle simmer. This is a light supper with rice (especially good with steamed brown basmati), but also makes a pleasing side dish for grilled chicken or baked mushrooms. Once toasted grind them in a pestle and mortar and set aside. If dill isnt your thing, then use tarragon which has similar aniseed notes, or leave out the herbs altogether. Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top. Peel the onions, lower them into the boiling water then turn down the heat to a simmer. Cut the mushrooms into small pieces. Enough for 6onions 3, mediumolive oil 7 tbspgarlic 4 clovesground cumin 2 tspground coriander 2 tspmild chilli powder 2 tspamaranth 175gchickpeas 1 x 400g tindried figs 75gdried apricots 75gparsley 10g. As the temperature drops, I relish those recipes that offer both the warmth of spice and the pacifying note of coconut milk. Bring a couple of deep pans of water to the boil. A dish for deepest winter. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Potatoes or swedes are good here if parsnips are not your thing. All rights reserved. () Denotes recipes without meat or fish. Goose stock the edible treasure rescued from under the carcass and shredded, mealy butterbeans and herbs is always a winner, particularly if there has been a decent frost and the soup is served hot enough to scald our lips. If the mixture refuses to soften to a paste, add a tablespoon of water. All rights reserved. I told her not to worry. A classic tart but made with cheese pastry and a deeply savoury filling. Add the ground spices, turmeric and Dijon and give it all a good stir. Turn them from time to time and cook until almost tender. Nigel Slater's shepherd's pie with spiced parsnip mash recipe Remove the chickpeas from the heat then pure with the parsley leaves and remaining olive oil using a food processor. Let them colour very slightly, for about 10 minutes, stirring regularly. With the clocks changing and winter fast approaching, weve declared November to be Soup Month on The Kitchen Caf! The effect is not quite the same, but good enough. Perfect for these cooler, shorter evenings. Nigel Slater's Simple Suppers recipes - BBC Food The first soup of the season came about due to a few parsnips loitering in the fridge and I recalled an old Delia Smith recipe; curried parsnip soup. Place into the oven to roast for 25-30 minutes, until golden and tender. Run a fork through the couscous to separate the grains, then stir in the chopped herbs. Check the seasoning (be generous with pepper) and ensure the mixture is piping hot before ladling into bowls. STEP 3 They give a lovely crunch sprinkled over the soup. Every weekend for twenty-sevenyears I have sat at my kitchen table and written a column for The Observer. Leave to simmer for 10 minutes. Deeply savoury miso onions, warming bowls of coconut noodles recipes to celebrate the wealth of the cold seasons vegetables. Scatter the crushed cumin and coriander seeds over the tomatoes and onions. Use a fork to lightly crush the tomatoes so the juices bleed into the pan, then stir in the harissa paste. (Harissa paste does much for a less than sublime tomato.) Shred 150g of smoked streaky bacon and fry in a shallow pan until golden and lightly. Add the stock and season with salt and pepper. Its a main course in my house, but would make a fine side dish too. A warm salad or side dish of roasted root vegetables and sweet vin cotto dressing. Ten recipes some old, some new and more than half of them vegan that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy. Warm the olive oil in a shallow pan, place as many of the pumpkin slices as you can into it even with a large frying pan I can never cook them all at once then let them cook over a moderate heat for about 3 minutes till lightly coloured. Peel the onions, then roughly chop them. Set the oven at 180C fan/gas mark 6. Post-Yule feast: Brussels sprout and bacon cakes. Slice the onions thinly and let them soften with the butter in a pan while you finely chop the carrot and garlic. Drain using a fine sieve. Potatoes, creme fraiche and cheese. A soup of sweet potatoes and fried mushrooms and thyme Kale, Cucumber, Apple Kale, cucumber, mint, basil and apple juice for winter Mushroom, Parmesan,Dill Tart A tart of mushrooms and dill with cream and Parmesan Pumpkin, lentils & noodles A main-course spiced pumpkin, lentil and noodle soup Sweet Potato and Lentil Bake 2 bay leaves 1.3 litres fresh vegetable stock Fresh coriander leaves to serve Method Heat the oven to 180C/160C fan/gas 4. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Bake for 25 minutes till golden, the filling slightly puffed and fragrant. Remove with a slotted spoon and drain on kitchen paper. Add the chilli flakes and stir in the crushed garlic and oil. Cut the potatoes in half and add them to the second pan and boil them for 15 minutes. Everything just needs a quick blast in the blender or food processor although I find the texture of the cashew nuts most pleasing when I grind them using a pestle and mortar, leaving them as a rough, gravelly powder. Heat 5 tbsp of groundnut oil in a shallow pan, add the grated roots and let them cook for 10 minutes or so until pale gold, turning them now and again. Meryl Gilbert from Glasgows SWG3 talks about their fresh approach to eating out. Creamy parsnip and apple soup | BBC Good Food Make this more of a gratin by doubling the quantity of sauce and topping with fine fresh breadcrumbs. I am a fan of soup, all sorts of soup. Email Nigel at nigel.slater@observer.co.uk or follow him on Twitter @NigelSlater, Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Now carefully flip the cakes over and cook the other side. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Every weekend for twenty-sevenyears I have sat at my kitchen table and written a column for The Observer. Lower the heat, scrape off and discard the froth that accumulates on the. Lower the heat to 160C fan/gas mark 4. (CAUTION: hot oil can be dangerous. Put the noodles in a large heatproof jug or a large bowl and pour the boiling water over them. Peel the parsnips, cut them in half lengthways and then into short, fat chunks. Each programme takes us through. Out of the blue: Nigel Slater's seafood recipes are written prose-stylesimple instructions in . Slice the onions thinly and let them soften with the butter in a pan while you finely chop the carrot and garlic.. This is a wonderful recipe and one that will see an outing several times over winter I am sure. Warm 3 tbsp of the olive oil in a deep pan, add the onions and let them cook over a moderate heat for 15-20 minutes until they are soft and pale gold. A favourite of mine, even when tomatoes are out of season. Two days later a box of carrots ended up as a vivid soup with sauted green-shouldered tomatoes and craggy shards of feta. STEP 2 pour in the stock, season well and bring to the boil. Remove the thighs from the soup. Serves 4 (vegan)garlic 2 large clovescumin seeds 2 tspcoriander seeds 2 tspsea salt tspdried chilli flakes a pinchgroundnut oil 4 tbspbeetroot 500g, smallpotatoes 500g, smallcarrots 8, small, slim, For the mashharicot, cannellini or butter beans 2 x 400g tinsolive oil 2 tbspparsley leaves a good handfullemon juice 1 tbsp. Today the dish is more likely to be handmade and healthy, and the centrepiece of the meal. If you are really short of time you can buy mixed root vegetable crisps from most large supermarkets. My thoughts, though, are already on the days that follow. Peel and roughly chop the onion, then soften it in a pan with the garlic and olive oil. Add the bacon and fat to the parsnips, season generously with salt and black pepper, then shape into 6 plump cakes. Tip the dough on to a lightly floured board and knead for 30 seconds or so (no longer) shaping it into a ball as you go. To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. The couscous, though softly cosseting when soaked with rust-red juices could be swapped for rice if you prefer. Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. Theres also a gorgeous noodle curry with coconut and greens, and couscous with harissa-spiced roast tomatoes. Lightly season 2 pork steaks, about 200g each, with salt and black pepper, fry them until golden on the underside about 6 minutes then turn and brown them on the other side. Peel and slice the red onion and add it to the tomatoes with a seasoning of salt and black pepper. Curried pumpkin soup. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. A creamy cauliflower soup with pickled carrots, romanesco and toasted salami. Taste and adjust seasoning if need be. Shred 150g of smoked streaky bacon and fry in a shallow pan until golden and lightly crisp. Roughly chop the spring onions and the chilli and add them to the crumbs. Take care not to brown them. I know because I did the shopping. Warm a thin layer of groundnut or vegetable oil in a shallow pan and fry the cakes until lightly crisp on the underside, then turn with a palette knife and brown the other side. Bring a medium pan with 400ml of water to the boil, then rain in the amaranth and let it simmer, partially covered, for 15 minutes. To make the beetroot crisps, peel the beetroot and slice it as thinly as you can certainly no thicker than a posh crisp. Jerusalem Artichokes, lemon and mograbia, Celeriac, beetroot and blackberry salad , Red winter leaves, pears and baked cheese , Potatoes with olive oil, garlic & rosemary , Potatoes, cheese, chillies, green olives , A filo pastry pie with beetroot, spinach and feta cheese, Roast Jerusalem artichokes with lemon and giant couscous, Cream of onion soup with baked onions and speck, A salad of sliced celeriac, beetroot and blackberries, Rainbow chard stalks, hot, sweet and spicy, Thinly sliced potatoes baked with goose fat and rosemary, Red winter leaves with baked cheese, pears & chestnuts, Thin, crisp fritters of sauerkraut and smoked cheese, Whole baked celeriac with a coconut and chilli sauce, Broccoli and potatoes with tomatoes and tamarind, Baked potatoes with roasted garlic, herbs and cream cheese, Roast shallots, Jerusalem artichokes and mushroom broth, Layers of potato baked with olive oil, garlic and rosemary, Beetroot, blood oranges, capers, mustard and honey, Wild mushrooms with spring onion and fresh herb hummus, Baked potatoes with nduja, tomato and mascapone Cream, Mashed potato and greens fritters with salsa verde, Whole baked cauliflower with a spicy harissa, lemon and tomato sauce, Parsnip and Bacon Cakes with Curry cream sauce, A warm, winter salad of red cabbage and Stilton, Puff pastry tart with pumpkin, ricotta and rosemary filling, Little cakes of sweet potato, coriander and kimchee, A crisp winter salad of chicory and fried apples with walnuts and Pecorino, A Christmas chutney of dried apricots and red onions, A salad of Brussels sprouts and pears with blue cheese, Potato and polenta chips, red pepper and garlic dip, Orange, grapefruit, red Cabbage and toasted cashew salad, Red Cabbage and ginger with malt and cider vinegars, Cauliflower with smoked garlic, cream and cheddar, Mashed, buttered swede with crisp potato and thyme Cakes, A deep-crust pie filled with cauliflower and cheese, A filo tart with beetroot, mustard seeds and chickpeas, Layers of thinly sliced potatoes, baked with cream and smoked garlic, Onions, baked with miso and sherry, served with rice, A vegetable stock with noodles, chillies and greens, A soup of sweet potatoes and fried mushrooms and thyme, Kale, cucumber, mint, basil and apple juice for winter, A tart of mushrooms and dill with cream and Parmesan, A main-course spiced pumpkin, lentil and noodle soup, Sweet potatoes layered with spiced lentils and baked, Baked pumpkin with hummus, pink peppercorns and thyme. Flour your hands very thoroughly, then take a small scoop of the mixture in your hand and pat gently into a small cake. How to make the perfect carrot and coriander soup - recipe All rights reserved. Leave to settle for 10 minutes before slicing and serving.