Eat – The Little Book of Fast Food. Nigel Slater

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СКАЧАТЬ ingredients such as gelatine and yeast have no place in this book. Most of the ingredients are fresh but I have taken a few shortcuts, such as using canned beans rather than the dried sort that need soaking and long cooking; the occasional sheet of frozen puff pastry; a tub of decent mayonnaise and even, on a couple of occasions, the ready-made bechamel sauce that you can get in Tetra Paks from Italian delis. These are shortcuts I find useful for everyday cooking.

      The form of the recipes is new. Written in the style of an extended tweet, they are no dogged ‘1-2-3’ sets of instructions. The ingredients lists are next to a picture of the finished dish, both at the top of the method so you can see, at a glance, what you will need and then, in more detail, within the method. It is simple enough to get used to.

      Some of the ideas in this book are updated recipes from Real Fast Food, others from my ‘midweek dinners’ column in the Sunday Observer magazine, and others still started life as tweets to my Twitter followers. Others still have been developed specially for the book by me and James Thompson over the last couple of years. Working in my kitchen at home, we have tested every recipe at least twice and cooked them for photography. They are not all thirty-minute wonders. A few are special-occasion dinners for when you have friends round, and some require minimal preparation but take a full hour or more of unattended cooking in the oven, but the bulk are neat little dinners you can have on the table in half an hour or so and probably even quicker when you have made them once or twice.

      We are not chasing perfection here. This is simply a collection of suggestions for something you might like to make for dinner. Just straightforward, delicious cooking. For the times we just want to eat.

      Nigel Slater

      London, September 2013

       www.nigelslater.com @nigelslater

      Contents

       Cover

       About the Author

      Also by Nigel Slater

       Title Page

       Dedication

      Acknowledgements

      Introduction

      A quick guide to what to eat by main ingredient

       A note on the type

In the hand

In a bowl

In the frying pan

       On the grill

       On the hob

       Little stews

       In the oven

       Under a crust

       In a wok

       On a plate

       Puddings

       List of Searchable Items

       Copyright

       About the Publisher

       A quick guide to what to eat by main ingredient

       Fish

      cod

       Cod with Lemon, Tarragon and Crème Fraîche

      crab

       Crab Balls

       Crab, Melon and Basil Salad

      haddock

       Smoked Haddock and Leek Cakes

       Smoked Haddock with Lentils

       Spiced Haddock Chowder

      kippers

       Grilled Kippers, Beetroot and Horseradish Mash

       Kipper Benedict

      mackerel

       Mackerel with Bulgur and Tomato

       Smoked Mackerel and Green Beans

       Smoked Mackerel with Peas and Edamame

      mussels

       Mussels with Clams and Chorizo

      prawns

       Basil Prawns

       Chilli Prawns with Watermelon

       Prawns, Lemongrass and Coconut

       Vietnamese Prawn Baguettes

      salmon

       Salmon and Cucumber Pie

       Salmon with Artichokes

       Salmon with Roast Garlic and Cream

       Soba Noodles, Salmon and Prawns

      sardines

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