Говяжья грудинка от Nigel Slater.

сушеные белые грибы 25г
говяжья грудинка 1.5кг, свернутая и завязанная
лук-шалот 6
морковь небольшая 350г,
черный перец 12
лавровый лист 4
веточки тимьяна 6
брюква 1 - для гарнира пюре.

Вскипятить чайник.
Включить духовку на 230C - газовая метка 8.
Сушеные белые грибы залить кипятком в теплостойкой миске, накрыть тарелкой и оставить на 25 минут для замачивания.
Придаст аромат бульону!

Положите свернутую и завязанную грудинку в большую кастрюлю (крышку снимите), затем поставьте ее в духовку и запекайте в течение 25 минут.
В это время:
Почистить лук-шалот и разрезать пополам каждую луковку.
Так же и морковь.
Добавьте их вместе с белыми грибами и его бульоном (бульон должен покрыть половину высоты мяса), перцем, лаврушкой и тимьяном к мясу и вот теперь накройте крышкой.
Уменьшить нагрев духовки до 160С и выпекать в течение 4 часов.

Вынуть грудинку из бульона и оставить на 10 минут для отдыха.
Поставить кастрюлю на сильный огонь, довести содержимое до кипения и выпаривать примерно до трети, если его много.
Я этого не делала так как мой бульон достаточно выпарился за 4 часа.
Нарезать грудинку на толстые кусочки, разделить порции между глубокими тарелками, затем залить бульоном с овощами.

Для пюре:
Очистить овощи (я брала не только брюкву но и корень сельдерея + 1 большую картофелину) и нарезать все большими кусками, сложите в корзину для пароварки или дуршлаг и варить на кастрюле с кипящей водой в течение 20 минут до мягкости.
Тщательно измельчить картофельным прессом - получить пюре.
Добавьть толстый ломтик сливочного масла (около 30 г) и много грубо помолотого черного перца.
Взбить деревянной ложкой до пышности.

Замечания:
- я овощи отварила в воде
- в бульон добавила овощную желеобразную капсулу

Caponata by Nigel Slater.

Sweet and sour dishes hold great pleasure for me, and none more so than this extraordinary salad of aubergine and tomato.
I put peppers in mine - some people do, some don't - and this is one of the very few times I ever peel an aubergine.
I can eat this Sicilian dish at any time of year, but especially now, when the sun is shining.
If you make it the day before, the flavours - salty, sweet and sour - will have time to marry in the fridge.

Serves 4
aubergines - 2, very large
olive oil
a large onion
garlic - 2 cloves, finely chopped
celery - 2 large sticks
a large red pepper
tomato purée - a scant tbs
tomato passata - 200ml
golden sultanas or raisins - 2 tbs
red wine vinegar - 4 tbs
sugar - 1 tbs
capers - 1 tbs
green olives - a handful

Peel the aubergines and remove their stalks.
Cut them into large chunks and place in a colander.
Sprinkle them with salt then set aside for an hour.

Peel the onion and slice it thinly then let it soften - but not colour - in a shallow layer of oil.
Add the garlic towards the end of cooking.
Remove the onion and garlic, then fry the celery, thinly sliced and pepper, cored and sliced, till soft.
Remove and add to the onion.

Rinse the salt from the aubergines, pat them dry with kitchen paper then soften in the same pan.
As it approaches tenderness, return the onion and garlic, celery and pepper to the pan, stir and continue cooking over a gentle heat.
Stir in the tomato purée, chopped tomatoes, raisins, red wine vinegar, sugar, capers, olives and 150ml water.
Season.

Leave to simmer, gently, for about 25 minutes, keeping a careful eye to ensure you end up with a soft tangle of sweet-sour vegetables.
Chill overnight.
Serve with crusty bread.

Rhubarb And Blood Oranges compote.

Nigel Slater's little rhubarb tarts, and rhubarb and blood oranges recipes | Life and style | The Guardian:
"Rhubarb And Blood Oranges"
Rhubarb and orange is an established pairing that turns up in jams, custard-based fools and sorbets.
Earlier in the week I took the partnership further, by baking the two together to produce a sweet-sharp breakfast compote (though it made a fine dessert, too).
A good start to a winter's day.

Serves 4

rhubarb 400g
blood oranges 6
sugar 3 tbsp

Trim the rhubarb and cut into short pieces.
Put it into an ovenproof dish.
Set the oven at 200C/gas mark 6.
Remove the peel from 4 of the oranges.
Slice the oranges.
You should get about 6 slices from each.
Tuck them amongst the rhubarb. Scatter over the sugar.
Squeeze the remaining 2 oranges into a jug and pour over the rhubarb.
Bake for 25-35 minutes in a covered dish.
Serve warm or thoroughly chilled.
'via Blog this'

Peperonata.

Peperonata from "Divina Cucina" blog.
Or Tuscan Bell Pepper-Red Onion Stew.
Notes:
For the pureed tomatoes, you can use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor, or canned whole tomatoes that you've blended with their juices. (Canned tomatoes are often the better choice, since they are usually top-quality.)
If you make this with beautiful, ripe summer bell peppers, they should provide enough sweetness to balance the small amount of vinegar.
If your peppers are less sweet and the peperonata tastes a little too tart, add a tiny bit of sugar, a pinch at a time, until the flavor is balanced.

Don't brown the onion, just let it soften to a pale golden colour.
The texture of the peppers and onions should be silky and soft enough to crush between your fingers.
The stew will mellow when left in the fridge for a day or two.

4 large bell peppers, cut into 1 inch strips
4 large red onions, peeled and cut in half and into slices
olive oil
salt
2 Tbs sugar
2 Tbs red or white wine vinegar.
4 Tbs capers

Drizzle a little olive oil in a large skillet.
Add the peppers and onions.
Sprinkle with salt (this will bring the liquid out of the veggies.)
Cover and let cook until the peppers and onions have become soft.
Add the sugar and vinegar.
Turn up the heat and caramelize the vegetables.
Taste for the correct balance of sweet and sour.
I use regular white sugar and wine vinegar.
Add the capers, stir and turn off the heat.
This is great hot, but best the next day at room temperature.

More recipe and a word of caution:
- Skillet Steak Peperonata Recipe | Leite's Culinaria
A word of caution:
Don’t use green bell peppers in this peperonata.
We know, some of you love your green bell peppers.
And that’s very nice for you.
But red, yellow, and orange bell peppers have a distinctly different flavor profile, one whose sweet notes meld marvelously with the other ingredients here.
The rather unique smack of green bell peppers? Not so much. Trust us.

- Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes) | Serious Eats
Notes:
For the pureed tomatoes, you can use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor, or canned whole tomatoes that you've blended with their juices. (Canned tomatoes are often the better choice, since they are usually top-quality.)
If you make this with beautiful, ripe summer bell peppers, they should provide enough sweetness to balance the small amount of vinegar.
If your peppers are less sweet and the peperonata tastes a little too tart, add a tiny bit of sugar, a pinch at a time, until the flavor is balanced.

- Peperoni in padella (Angelina's Fried Peppers) | Memorie di Angelina
Take it from Angelina:
Don’t be shy with the oil.
You need to use a lot of oil to get the right flavor and consistency for this dish.
Make sure that all the vegetables glisten; if not, add more oil.
And use olive oil—no other oil will do.
You can remove the excess before serving if you want a lighter dish.
Many recipes for fried peppers call for adding a bit of fresh tomato or tomato purée. I’m not partial to either of these variations, but that’s a matter of personal preference.
Whatever other ingredients you decide to add to your fried peppers, be sure that you cook the peppers until they are actually done.
The Italian way with vegetables is to cook them until they are completely tender—not crisp-tender as in Asian stir-fry or trendy North American cooking.
This is particularly important for peppers; they have a completely different taste when they are raw, which some people have described (charitably if you ask me) as ‘tangy’.

- Nigel Slater's classic peperonata recipe | Life and style | The Guardian
The trick
The peppers must be sweet and ripe.
Don't brown the onion, just let it soften to a pale golden colour.
The texture of the peppers and onions should be silky and soft enough to crush between your fingers.
The stew will mellow when left in the fridge for a day or two.
The twist
I'm not sure I'd risk incurring the late Mrs David's wrath by introducing any twists, but it is worth noting its uses beyond that of an antipasto.
I have served it on both soft and toasted polenta, used it as a pasta sauce and even stirred cooked penne through it before baking it with a few slices of mozzarella on top.
Drained of its liquid, this recipe makes a splendid stuffing for sourdough sandwiches.
You could ring the changes with tarragon instead of the basil or even coriander leaves, as long as you don't call it peperonata.
I have used the last dregs from a dish as a pizza topping with surprising success.

- Peperonata | Williams-Sonoma
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Nigel Slater's classic ribollita.

Nigel Slater's classic ribollita | Life and style | The Guardian
Ribollita - which means 'boiled twice'.
Literally "re-boiled", this sustaining, ancient recipe is the very essence of kitchen economy – a big fat soup substantial enough to be a main course.

THE RECIPE
Leave 2 peeled onions,
2 carrots,
3 peeled cloves of garlic and
3 ribs of celery, all roughly chopped, to cook for 20 minutes in a couple of tbsp of olive oil in a deep pan.
When they are soft, stir in a 400g can of chopped tomatoes, and
250g cooked cannellini beans with
250ml of their cooking water and a couple of bay leaves.
Leave to simmer over a low to moderate heat for 30 minutes.
Tear up 4 thick slices of bread and dunk them into the soup.
Chop four large handfuls of cavolo nero or other kale and stir it in.
Season and continue to simmer for 15-20 minutes until you have a thickish soup, adding more bean water if you need to.
Serve in bowls with a trickle of olive oil on each.

THE TRICK
A night in the fridge will encourage the flavours to marry.
Keep the pieces of vegetable quite small – the soup should be thick, but not a chunky stew.
Use a firm white loaf, torn into rough chunks.

THE TWIST
Cavolo nero is pretty much a given if you are adding greens to your ribollita, but spring greens and Savoy cabbage also make fine alternatives to the finished soup.
Some cooks add cubed potatoes, courgettes, diced prosciutto, leeks, thyme leaves, fennel seeds and crushed dried chillies.
I like to pour in a spoon of lemon oil too at the last minute to brighten up the flavours.

Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.

Nigel Slater soup. Beef cheek and butternut .

BBC - Food - Recipes : Beef cheek and butternut broth in sourdough:

Ingredients
1 litres boiling water
25g dried porcini mushrooms
2 tbsp olive oil
400g beef cheek
1 large onion, roughly chopped
1/2 butternut squash, peeled, de-seeded, cut into 5cm chunks
125g orzo pasta
3 tbsp chopped fresh parsley leaves, to serve
1 large round sourdough loaf (the largest you can find) (optional)

Preparation method
Pour the boiling water into a large bowl and add the porcini mushrooms.
Set aside to infuse for 20 minutes.
Meanwhile, heat the oil in a frying pan over a medium heat.
Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole.
Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown.
Transfer to the casserole.
Repeat the process with the butternut squash.
Pour the porcini liquid and the mushrooms into the casserole and bring to the boil.
Reduce the heat until the mixture is simmering.
Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.
After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender.
Meanwhile, slice the top off the sourdough loaf and hollow out the inside.
Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish.


Photo from the site of Nigel Slater.
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Nigel Slater's blueberries clafoutis.

Nigel Slater's summer recipes | Life and style | The Observer:
Blueberry batter pudding
Batter pudding, the French 'Clafoutis', is the only hot pudding that is really acceptable in high summer. Possibly because, like quiche, it is traditionally served warm rather than hot.
Though cherries are more traditional, I find this pudding works exceptionally well with blueberries, their tart purple-blueness seeping into the quivering egg custard.
serves 4-6
eggs - 4
plain flour - 75g
caster sugar - 80-90g
single cream - 250ml
full cream milk - 225ml
blueberries - 300g
icing sugar and cream to serve

You will also need an ovenproof dish about 25cm in diameter and a little butter for greasing it with.
- Butter the dish.
- Whizz all the ingredients except the fruit in a blender or food processor, or beat them all together with a hand-held whisk.
- Tip the fruit into the dish, pour over the batter,then bake in a preheated oven at 200 c/gas 6 for about 40 minutes, till the batter is lightly risen, golden and lightly firm to the touch.
- Dust with icing sugar before serving.
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Salade Niçoise.

Just perfect: Salade niçoise | Mail Online: Felicity Cloake's new book.
Salade Niçoise is a salad that originated in the French city of Nice.
It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil.
Delia Smith called it "one of the best combinations of salad ingredients ever invented.
Serves 2
2 eggs
500g broad bean pods or 50g (1¾oz) French beans
4 ripe tomatoes
¼ of a cucumber
2 spring onions, finely chopped
½ a red pepper, thinly sliced
50g small black olives, pitted
1tbsp capers
4 anchovies, cut into slivers
A few basil leaves, roughly torn
For the dressing
1 small clove of garlic
A pinch of coarse salt
2 anchovies, finely chopped
A small handful of basil leaves, torn
4tbsp extra virgin olive oil
½tbsp red wine vinegar
Freshly ground black pepper

Sausage balls, mustard and cream sauce.

Nigel Slater's Sausage balls, mustard and cream sauce.
sausages,
beef stock,
double cream,
Dijon mustard,
chives

Sticky cranberry sausages.

BBC - Food - Recipes : Sticky cranberry sausages:

Ingredients
2 red onions, sliced
2 tbsp olive oil
400g/14oz uncooked cocktail sausages
1 heaped tbsp cranberry jelly
200g/7oz fresh or frozen cranberries
1 clementine, zest only
Preparation method
Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan.
As the sausages start to brown, add the jelly and cranberries
Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky.
Grate over the clementine zest and serve.
'via Blog this'

Stew of spelt and mushrooms.

Nigel Slater's little stew of spelt and mushrooms, and vanilla rice with fig compote recipes | Life and style | The Observer:

A little stew of spelt and mushrooms:
For economy you could replace the dried mushroom broth with vegetable stock. The flavour will be less intensely mushroomy, but still good. Fancy mushrooms are a possibility if I am pushing the boat out, but everyday brown mushrooms of various sizes are fine. Add them according to their size, ending with the small and delicate. Serves 4.

dried mushrooms 1 tbsp or 8g
pearled spelt 250g
onion 1, medium
olive oil 4 tbsp
garlic 2 cloves
assorted fresh mushrooms 850g
tomato purée 1 tbsp
plain flour 1 tbsp
dried chilli flakes ½ tsp

How to cook the perfect lemon drizzle cake.

Perfect lemon drizzle cake.
Two variants!
- Felicity Cloake
- Nigel Slater’s

Nigel Slater's classic devilled kidneys recipe.

Nigel Slater's classic devilled kidneys recipe | Life and style | The Observer:

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Nigel Slater's winter recipes.

Nigel Slater's winter recipes | Life and style | The Observer:
Roasted roots with vincotto.
Roast pork belly with pomegranate molasses.
'via Blog this'

Braised neck of lamb with apricots and cinnamon.

Nigel Slater's braised neck of lamb with apricots and cinnamon, and mograbia with bay and cinnamon recipes | Life and style | The Observer:
For this dish I would also recommend small shanks.
Turn them once or twice during cooking, as they will sit proud of the sauce.
I usually reckon on at least 300g of neck of lamb per person.
This sounds quite a lot, but we are talking about one of the most bone-rich cuts of meat, so the quantity of meat should be just about right.

Serves 4
1.25kg middle neck of lamb 8 pieces
flour 3 tbsp
groundnut or olive oil 2 tbsp and a little more
onions 2 medium to large
cumin seeds 1 tsp
ground coriander 2 tsp
crushed dried chillies ½ tsp or so
garlic 2 cloves
fresh ginger a 3cm lump
lemon peel 2 strips about 6cm long
a cinnamon stick
dried apricots 250g
stock or water 750ml

Говядина тушеная с луком в пиве.

Nigel Slater Beer And Beef.
1. Stout is very bitter...-I use half stour/half stock...or next time try Chimay Belgian beer.
2. Couldn't find Rosehip Jelly...-red currant jelly would work too.

Говядина тушеная с луком в пиве.

A Little Lemon Polenta Cake.

Here's a charming little cake made without butter or flour.
Barely thicker than a quiche, it has a light, crunchy texture to complement the tartly creamy filling.
It is wonderful served with raspberries or strawberries.

By Nigel Slater,
Baked by Brian and recipe: