September 2011 COTM Companion Thread: Nigel Slater
Here we can discuss recipes in other books by Nigel Slater. They are:
The Marie Claire Cookbook
Real Fast Food
Real Fast Puddings
The 30-Minute Chef
Thanks so much, Greedygirl. Real Fast Food will be my alternate this month. Lots of yummy food.
Baked Cod with Butter Sauce, Pg. 69, Real Fast Food
Butter, wine, thick fresh fish fillets (2 for 2 people)...what's not to like?
Butter is smeared on the inside of a baking dish, the fillets are placed in the dish, a wine glass (4 oz.) of white wine is poured over, dot a little more butter on the fish, roast about 10 minutes or more till opaque. Baste a few times during the cooking. Turn off the oven and remove the fish from the baking dish.
Pour off the liquid in the baking dish into a small sauce pan. Return the fish to oven to keep warm. Reduce liquid to 1/2 cup and whisk in a bit more butter along with chopped parsley. .Continue whisking till sauce has thickened. Taste for seasoning and adjust if necessary. Plate fish, pour sauce over each and serve.
Potatoes with Onions and Olive Oil, Pg 175, Real Fast Food
For this recipe I used fresh potatoes new potatoes about about the size of an apple. We steamed them in their skins instead of boiling and left the skins on. When cooked to your satisfaction drain and slice into small chunks.
In a shallow pan heat some EVOO and fry chopped large cloves of garlic and a chopped onion till onion is translucent. Add chopped parsley and S & P. Add the potatoes and carefully toss over low heat to combine. When oil starts to bubble turn off heat and serve. This is the essence of RFF... after the potatoes cooked I think the rest of the recipe took about 15 minutes...maybe. Great side dish...!
Stir-Fried Cabbage, Pg. 149, Real Fast Food
Nigel says this is a principal dish for 2 people but for us it was a side dish. G used a wok to cook the cabbage although a large frying pan would do. Also, I used 4 cloves of garlic instead of 2 and at the end added freshly ground black pepper.
From a small green cabbage sliced in half take away the tough leaves and the inner stem core. Roll the leaves into a cigar shape and shred into thin slices. Add peanut oil and chopped garlic to a very hot wok.
Stir-fry vigorously for 30 seconds. Add salt and the shredded cabbage and shimmy in the oil till the cabbage has wilted but still crisp. We cooked it till just beyond this stage. That's it. The bright flavor of the very fresh cabbage was delightful.
Thanks, GG, for putting this up. I hope I can cook this month. I have RFF (for which I do not have high expectations, so I'm encouraged and delighted by Gio's favorable reports thus far) and 30 Minute Cook.
Also, presumably everyone is aware of Slater's column in the Observer and, I assume, those recipes, are fair game for the companion thread if they aren't Tender or KD recipes... http://www.guardian.co.uk/lifeandstyl...