Serve, thoroughly chilled, on cold plates then scatter over the pumpernickel and salt. Wash the potatoes, then cut them into 1cm thick slices and then into 1cm cubes. Remove from the oven and allow to settle for 10 minutes before lifting out with help from a palette knife. Pears cooked with red wine and spices, with dark chocolate. More Christmas fare from Nigel: In the Observer Food Monthly November 2012 with Nigel Slater – Christmas edition Christmas recipes. Put in a mixing bowl in the fridge. 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. Turn the oven on to 180C/350F/Gas 4. Turn the heat down and let them simmer for 8-10 minutes till thoroughly hot. Packed with fruit. Remove from the oven and leave to settle for 10-15 minutes then turn out onto a cooling rack. Remove the seeds and fibres from the pumpkin then cut the flesh into 8 wedges. If not, continue cooking and testing until it is. (They can sometimes take longer to reach tenderness.) Let it set for 5-10 minutes then decorate with crystallised fruits and roses. Crisp pastries with apricot jam and dark chocolate. Nigel Slater’s recipes for festive main courses Deep and crisp and even: a lovely Christmassy chicken, leek and prune pie, and a sweet potato … I make no apologies for using the brown meat only. As each batch is ready, transfer it to a mixing bowl. (You will have plenty of preserve left over for other things.). Grilled panettone with ricotta, candied fruits and chocolate, Baked gingerbread custard pudding with apples. Nigel Slater's Simple Suppers: Christmas Suppers - BBC Food It is just what the fish and cucumber need. 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. The Guardian and Observer aim to publish recipes for fish and seafood rated as sustainable by the Marine Conservation Societyâs Good Fish Guide. The traditional cake, a little lighter than most, and very popular. Bake for 50 minutes, covering with foil for the final 10. Toss with the sea salt flakes. Nigel Slater - Recipes - Winter - Winter Seafood Smoked Haddock, Potatoes, Bacon Smoked haddock cooked with potatoes, bacon, cream and parsley. 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. Fold in the lemon zest, golden sultanas, chopped crystallised orange peel and the orange zest. Peel and very finely chop the smoked garlic. Fold the herbs into the potatoes and garlic together with a generous seasoning of salt and ground black pepper. A deep-filled, golden crusted pie with chicken, leeks and prunes. Fried in a little oil and butter, the … 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. In a separate pan, warm the remaining turkey fat then add the cleaned mushrooms, turning them over lightly in the hot roasting juices, taking care not to break their delicate caps. Melt the butter in a shallow pan, rain in the crumbs and let them crisp in the hot butter, stirring from time to time. Spoon the icing over the cake letting it drip down the sides. A good way to finish a winter dinner. A fresh, bright-tasting starter in place of a heavy soup, for instance; a smaller, more user-friendly way with the roast; a dessert that is more appropriate after a large dinner and a cake that is lighter and less sweet than the traditional. A pannacotta favoured with vanilla and buttermilk, cranberry sauce, A malt and marmalade bread and butter pudding, A crumbly, upside down tart made with dried figs. Peel the quinces, halve them from stem to flower, core, then cut into small cubes about 1cm in size. I have kept the icing frost-thin and I think the cake is better for it. If you skip this step your pastry cases will shrink. Oysters with pickled grapes. The Guardian - Nigel Slater. Nigel Slater’s recipes for light and tasty Christmas starters To set you up for the big day, start with smoked salmon with beetroot, or goat’s cheese … In the September 2012 Observer Food Monthly there are recipes from the new cook book by Nigel Slater called Nigel Slater’s Kitchen Diaries II from Sunday 16 Sept 2012. I like the quince variety spooned over ricotta or with a chalky-white goatâs cheese. I love every single page of it, every recipe I have made, each description, emotion, memory. I share with Nigel Slater the same fondness for winter months and for the magical atmosphere of Christmas. I use a Christmas tree Bundt cake mould, available from larger cookware shops, but you can use a regular 22cm Bundt or kugelhopf tin. Sunday, Dec 6, 2020. Peel the cucumber lightly, then slice in half lengthways and remove the seeds and watery core with a teaspoon. This works hot as a substantial main, but also cold. Drain on kitchen paper. Crumble the bread with your fingers to give coarse textured crumbs. You will need a 24cm Bundt tin or a 22cm kugelhopf pan. When baked in their little pastry cases, the preserve firms up slightly as it cools. Roll the dough out no thicker than a pound coin then use pastry cutters to cut out 12 discs. Lay in a single layer on a baking sheet. 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. Turn out onto a cooling rack. Nigel Slater’s Christmas breakfast recipes. Mix the olive oil and vinegar, season with pepper and add to the trout. They may be too firm if left overnight â though they will come to no harm. Pour the buttermilk into the cream, stir gently, then pour through a fine sieve placed over a jug. Tobiko and lumpfish roe are available from many fishmongers and sustainable versions are available online. Place a pizza stone or upturned baking sheet in the oven to get hot. Christmas without the pud would be unthinkable in this house. Turn from time to time to get an even colour, adding a little more goose fat as necessary. Spoon the potatoes over the turkey, mostly in a thick line towards the centre of the meat. What I would like is a Christmas that retains its spirit of bonhomie, thanksgiving and plenty, yet feels more in keeping with modern living. Transfer to the Bundt tin, smoothing the top flat with a rubber spatula. The Christmas Chronicles is the story of Nigel Slater’s love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. ), Remove the pastry cases from the fridge and place 2 heaped tbsp of quince preserve in each. Finely grate the lemon zest and fold with 2 tbsp of its juice into the cake batter. Lay the boned turkey leg on a chopping board, skin side down, longest facing you, and open it out flat. Wrap each chipolata in a slice of pancetta, twisting the latter along the length of the sausage. Lightly oil a baking tin (I cover mine with kitchen foil for easier cleaning) and lay the wedges in a single layer. Nigel Slater’s recipes for light and tasty Christmas starters. I want to be ushered gently into the Christmas feast. Light, fresh and clean-tasting: my rule for any âstarterâ and especially at Christmas. For this Christmas Special, Nigel celebrates the twelve 'tastes of Christmas' that mean the most to him including Goose, Ginger, Nuts, Marzipan, Mincemeat and Chocolate and prepares some of his favourite festive recipes. Sprinkle the flour over the shallots and continue cooking for 3-4 minutes then stir in the hot stock. When the cake is cool, put the passion fruit juice in a small bowl and beat in the sieved icing sugar. chipolata sausages 600g (about 18)pancetta, thinly sliced 150g (about 18 slices). Warm toasted granola and cranberries. Litigators tenaciously protect Nigel Slater's rights. The Christmas pudding, that vast, flaming dome of booze-drenched delights, is possibly my favourite way to end a meal. I want to be ushered gently into the Christmas feast. Let the sauce cool before serving with the panna cotta. Halve the grapes, removing any pips. Put the gelatine in a bowl of cold water to soften. But many would vote for something lighter, softer and altogether less substantial after such a generous main course. SERVES 8 pork belly 2kg, boned weight, ask your butcher to score the fat pearl or pot barley 150g carrots 600g onion 1 large a little oil sausages for the stuffing 600g small orange the zest of 1 dry (English) cider for gravy 500ml stock 500ml. Quince, slow-baked with honey, lemon and star anise, Pears cooked with red wine and spices, with dark chocolate, Soft bread rolls with feta and kefir and rosemary, Trifle with lemon sponge cake, sherry, custard and bananas, A soft, frozen ice cream with panforte and maple syrup, Apples, baked with marmalade, lemon, sherry and bay, Ricotta filled pastries with lemon, thyme and orange, Rice pudding, baked with ginger, clotted cream and passion fruit, A dark, spiced ginger cake with pears and lemon icing, Blackberry, apple, kefir and pumpkin seed muffins, Hazelnut cakes with chocolate and a quince compote, A quickly made ice cream of vanilla, cranberries and caramelised walnuts, Puff pastry parcel of apples and orange marmalade, Soft fruit cookies for Christmas with candied fruit, A vanilla Bundt cake flavoured with lemon zest, Hazelnut cake with dark chocolate chips and dried apricots, A light Bundt cake with sultanas, candied orange peel and passionfruit icing, A light banana cake, served with papaya and cardamom salad. Butter with toasted onions, smoked salt and juniper. The only fruits are golden sultanas and candied orange. 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. Recipe coming soon. Quince, Honey, Anise. The pudding I make every year. Mix together the ground almonds, baking powder and flour. When the butter and sugar are well creamed, add the flour and almond mixture and the beaten eggs, alternately and a little at a time, beating continuously. 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. Thoroughly mix the almonds, baking powder and flour. A sherry and citrus syllabub with blood oranges. Simple dishes, from a sea bass starter to a roast duck feast and a dazzling party trifle. The sauce â sharp, clean and bright against the creamy panna cotta â can be at room temperature or even slightly warm as a contrast to the chilled cream. A vast, crisp meringue, caramelised apples and custard. by Nigel Slater. 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. 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. Chicken, Leek and Prune Pie. A rich pie filled with sweet vine fruits, and covered with a thin lemon icing. Add the egg yolk and enough of the water to form a rollable consistency. gelatine 2 leavesdouble cream 350mlcaster sugar 100gbuttermilk 150ml, caster sugar 60gorange juice 200mlredcurrant jelly 3 tbsp, or other fruit jellyfresh or frozen cranberries 150gedible leaves thyme or shiso, to dcorate (optional). A useful dish to have up your sleeve. A couple of small courses, crisp and light, to tease and delight before we start carving the roast bird and passing around the trimmings. 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. Test with a skewer. Portal4News … For the hummus, drain the chickpeas and bring them to the boil in deep water. Incredibly moist brownies with toasted hazelnuts and dark chocolate. I wouldnât 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. Nigel Slater's Simple Cooking: Nigel Slater's Simple Christmas The passionfruit juice adds a spark of sharpness to balance the sugar hit. by Nigel Slater. Pears, Wine, Chocolate. Bake, on top of the heated baking sheet or pizza stone, for 25 minutes or until the pastry is walnut brown and filling is bubbling. A classic, simple coarse cut marmalade made with pink grapefruits. Oxtail with Smoked Garlic. Slice a deep pocket in the thickest part of the meat and spread it open. Scarlet or amber in colour, depending on exactly how long you cook your quinces for â they are fairly robust and can take anywhere from 40 to 75 minutes. Set the oven at 180C/gas mark 4. Spoon the hummus to a serving dish, place the roasted pumpkin on top then scatter the parsley and peppercorns over all and serve. Remove from the heat, gently squeeze the water from the softened gelatine, then add to the cream and stir to dissolve. It is infinitely more interesting â not to mention considerably cheaper â than the white. At some point during the festivities, whether on the day itself, Christmas Eve or Boxing Day, a splendid breakfast Nigel Slater’s Christmas breakfast recipes | Christmas food and drink - … 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. Tuck in the garlic cloves. Cut the lemon in two and squeeze the juice into the syrup, then add the cloves, cinnamon stick, star anise and empty lemon shells. Method. Nigel Slater - Recipes - Winter - Sweets, Treats and Baking for Winter. When the turkey is ready, remove the meat to a warm place, covered with foil, to rest. Heâs better at it. Slowly add the egg and flour mixtures to the butter mixture, constantly beating, till everything is combined. Cover and leave in the fridge for an hour at the minimum, 2 if possible. You will need these for securing the rolled meat. OFM, âI would like a Christmas that retains its spirit of bonhomie, thanksgiving and plenty, yet feels more in keeping with modern living.â. pumpkin 1kg, skin onolive oil a littlegarlic 4 cloves, skin onrosemary 10 sprigsthyme 8 bushy sprigsbutter 75gparsley leaves 10gpink peppercorns 2tsp, chickpeas 2 x 400g canssmall lemon juice of 1olive oil 150ml. Remove the leaves from the stems of tarragon and roughly chop, then do the same with the parsley. Check the trout for any stray or missed bones and remove them. The pickled grapes can be made a couple of days in advance and kept in the fridge. Add the lemon juice and process, pouring in enough of the oil to produce a soft, spreadable cream. Set the oven to 200C/gas mark 6. Pigs in posh blankets. A couple of small courses, crisp and light, to tease. (Too many times I have been laden down with an impossibly rich first course.) Puff pastry pinwheels with green olive paste and Parmesan. Add the cranberries then let the sauce boil for about five minutes until the berries have softened and burst. Remove the spices and lemon shells and ladle the fruit and syrup into warm, sterilised jars. Make lots, they will all vanish, hot or cold. A hot, baked sponge pudding of dried fruits and orange marmalade. Chop the parsley and pink peppercorns together then moisten with a tablespoon of olive oil. More softly set than a jam, and something to eat with plain yogurt or ice cream. You could serve them, two per person, as a dessert, with spoons of crÃ¨me fraiche. I find the large chunks of crystallised orange zest you chop yourself far more juicy and marmalade-sharp than the dull, chewy shrapnel sold as âcandied peelâ. Turn out onto a floured board and pat into a thick disc, lightly dusted with flour. Cut five pieces of butchersâ string approximately 50cm long. They also make a sound base for trifle, especially those with a citrus element. Break the eggs into a bowl and mix the whites and yolks together. A helping hand will be useful to hold the edges of the meat together while you tie the string tightly. 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. Dice the fillets into small cubes approximately 0.5cm in size, and certainly no larger than 1cm. At some point during the festivities, whether on the day itself, Christmas Eve or Boxing Day, a splendid breakfast will be called for. Both the roast pumpkin and the hummus will keep in the fridge for a couple of days if necessary. A sweet, citrus butter for use with Fig Tart or Christmas Pudding, Sticky baked cranberry sponge with butterscotch sauce. (You may have to press the pastry cuttings together and re-roll them to get a full 12.). Nigel Slater's Simple Christmas recipes. Tarts, actually, if we are being pedantic. Spoon on some sauce and, if you wish, add an edible leaf or two. A soft serve ice cream made with maple syrup and home made candied orange. A crunchy, fruity start to Christmas. Seal, cool and refrigerate. 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). Braised Oxtail, smoked … Turn the tin upside down and shake lightly to remove any excess flour. 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. I consider a couple of oysters, served with drinks, the perfect way to start Christmas dinner. To make the quince filling, pour the water into a deep-sided saucepan add half the sugar and bring to the boil. Bake them for 35-40 minutes at 200c/gas mark 6 till the pancetta is crisp and the sausage thoroughly cooked but juicy within. As you finish preparing each, stir into the syrup and simmer for an hour. Season with salt, black pepper and the sprigs of rosemary and thyme then moisten with olive oil. Bake for 45-50 minutes till golden and lightly firm. A salty-sharp and fruity tease, if you like, for pleasures still to come. Sweet quinces, blue cheese cream. Lift the tied turkey into a roasting tin, moisten with a little more goose fat and season the skin with a little salt. I could eat Christmas pudding, effortlessly, every day of the year, but cake is another matter. Donât be scared by the quantity of salt in the crumble. Hearty party hotpot. Rub the flour and butter together with your finger tips (or use a food processor) until they have the consistency of fine breadcrumbs. Add the remaining sugar and cook for a further half hour, checking carefully on the fruitâs progress. I make the most of the best of a turkey, by which I mean the rich, savoury brown leg meat, by stuffing it with potatoes and herbs and offering it with a lightly thickened gravy enriched with the roasting juices. To unmould the panna cotta, dip each ramekin into a bowl of hot water, briefly, until you can run a palette knife around the edge. Miso sprouts, sticky brown rice and pickles. The stuffing, cubes of potato fried and tossed with tarragon and garlic, replaces a traditional forcemeat. Think the cake is cool, put the passion fruit juice in a shallow-sided! I feel it should come out damp but without any uncooked mixture.! As it cools through a fine sieve placed over a jug moisten with a little more fat... 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