Just noticed that ABC1 has a new cookery programme starting tonight, Saturday, June 16, 2012, at 6pm called Nigel Slater’s Simple Cooking. Not familiar with this name, I did a bit of googling and found out that Nigel Slater is a well-known cookery writer and author in the UK! In fact, just on the Food & Drink section of The Observer newspaper, there are over 700 articles of recipes dating back as far as 1999 written by Nigel Slater! Here are his 10 most popular recipes from his column.
In this TV series, Nigel explores the classic culinary pairings from sweet and sour to sugar and spice. Some of the recipes can be found as listed below:
Ep 1: Sweet and Sour
Pork Chops with Apples and Cider Note: Cannot find the pork with gooseberry recipe, but here’s one with apple instead.
Yogurt and Goat’s Cheese with Spring Herbs & How to roast beetroot in their skins (at the end of the article)
Oven Shallot Chutney
Poached Rhubarb with Caramel Sauce
Ep 3: Spicy and Cool
Spiced Rice Pudding
Turmeric Tomatoes with Yoghurt
Spiced Lamb with Pomegranate – 1 garlic clove; a pinch coarse sea salt; 1 tsp black peppercorns; 1 tsp coriander seeds; 1 tsp smoked paprika; a drizzle of olive oil; 2 lamb steaks; 1 whole cucumber; seeds from half a pomegranate; a few sprigs mint
Ep 4: Soft and Crisp
Mozzarella with Basil Crust – 8 small to medium tomatoes; bunch basil; small bunch fresh flat leaf parsley; 1/4 of a loaf ciabatta; generous handful parmesan cheese; black pepper; 4 tbsp olive oil; 2 balls mozzarella; 7 slices salami
Butternut Squash Pie – 2 large or 3 medium butternut squashes (pumpkins)
Poached Pears with Florentines
Classic Corn Fritters
Crab Cakes and Crushed Peas (scroll down the page to No. 6 recipe)
Ep 6: Born and Bred
Little fig and blackberry pies
Nigel’s Harvest Supper – carrots; potatoes; chard; green tomatoes; courgettes; courgette flowers; oregano; thyme; chives; basil; herb flowers; butter; olive oil; crème fraîche 1. From the list above you want to chop up and steam the vegetables that need a little more cooking, so that will include the carrots, potatoes, chard stalk (not the leaves) for about 10 minutes. 2. In a frying pan gently cook the sliced courgettes and sliced tomatoes in olive oil and butter. Then add the shredded chard leaves, some basil and courgette flowers when almost soft. 3. Finally prepare a quick sauce to bring it all together. To another pan add a knob of butter, a couple of tbsp of crème fraiche and stir whatever remaining herbs you have through it; chives would work well. 4. Now toss this wonderful array of harvest produce together in the sauce and serve.