The Kitchen Diaries II. Nigel Slater
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Название: The Kitchen Diaries II
Автор: Nigel Slater
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780007511440
isbn:
A hearty pie of chicken and leeks
chicken thighs on the bone: 350g
chicken breasts: 350g
half an onion
peppercorns: 8
a bay leaf
milk, to cover
butter: 30g
smoked streaky bacon: 6 rashers
leeks: 2 medium
plain flour: 3 lightly heaped tablespoons
Dijon mustard: 3 teaspoons
puff pastry: a 375g sheet
a little beaten egg and milk
grated Parmesan
Put the chicken pieces into a large saucepan, together with the half onion, peppercorns, bay leaf and enough milk just to cover the chicken. Bring to the boil, then, just when it starts to bubble, lower the heat and leave to simmer, partially covered by a lid, for twenty minutes. Remove the chicken, reserving the milk, and pull the meat from the bones. Cut it into small, plump pieces.
Set the oven at 200°C/Gas 6. Melt the butter in a large saucepan, add the bacon, cut into small pieces, and let it soften without colouring over a moderate to low heat. Slice the leeks into pieces roughly 1cm thick. Wash them very thoroughly, then add them to the bacon and continue cooking for about fifteen minutes, till they are totally soft.
Stir the flour into the leek and bacon, continue cooking for a couple of minutes, then gradually strain in enough of the warm milk to make a thick sauce. Fold in the chicken and check the seasoning, adding the mustard and a generous grinding of salt and pepper.
Roll one half of the pastry out into a rectangle 27cm x 37cm and transfer it to a baking sheet. Spoon the filling on to the pastry, leaving a wide rim all the way round. Brush the rim with beaten egg and milk. Roll out the second piece of pastry to the same size as the base and lower it over the filling. Press and crimp the edges together firmly to seal them. It is worth making certain the edges are tightly sealed, otherwise the filling may leak.
Brush the pastry all over with the beaten egg wash and scatter a handful of grated Parmesan over the surface. Bake for thirty-five minutes or till golden.
Enough for 6
Poached apples with ginger and anise
Warm apples in a gently spiced syrup are useful as both a breakfast dish and a dessert. Sweet but refreshing, and pleasingly simple, these poached fruits are also good served thoroughly chilled. A nice change from creamy desserts. Odd as it seems, we ate this outside in the snow. The ginger-scented warmth and clarity of the juice encouraged us to eat it standing up in the garden, marvelling at the tall hedges weighed down with snow and the slowly darkening sky.
small to medium dessert apples: 3
the juice of half a lemon
unfiltered apple juice: 400ml
golden caster sugar: 2 tablespoons
star anise: 2
ginger preserved in syrup: 40g
syrup from the ginger jar: 4 tablespoons
Peel the apples, halve them and remove their cores. Toss gently in the lemon juice. Pour the apple juice into a pan large enough to accommodate the apples, then add the caster sugar, star anise, the ginger, sliced into coins, and the ginger syrup. Bring to the boil, then lower the heat so the liquid simmers gently.
Lower the fruit into the simmering syrup and leave, partially covered with a lid, until they are tender. They are ready when a skewer will glide effortlessly through their flesh – fifteen to twenty minutes or so.
Lift the fruit from the syrup with a draining spoon and place on a serving dish or in smaller individual dishes. Turn up the heat and bring the syrup to the boil. Serve warm, three halves of fruit per person, in little dishes or glasses with some of the apple- and spice-scented syrup spooned over.
Enough for 3
JANUARY 20
A golden fruit
A need for something sweet so I walk along London’s Edgware Road, with its Lebanese grocer’s and pastry shops. On a winter’s afternoon, this road north of Marble Arch is where I go to stock up on what we used to call sweetmeats – the tiny, sugary fruits and pastries that mark the end of a meal. Though I should add that they come out with coffee too, mid morning.
Today there are boxes of darkly sticky dates, powdery lokum, the Turkish delight whose chewy translucency comes scented with rose, pistachio and lemon, and crates of fat, gritty figs. Any of these will signify the full stop at the end of dinner as effectively as a slice of pie (though I would rather have the latter, if I’m honest). There are crimson pomegranates too, lemons on the twig, and tangerines sold with their leaves. There are pale and milky walnuts in their shells, sugared almonds and sultanas the colour of Sauternes.
Today I come back with a small box of honey-soaked pistachio pastries, a bag of fudge-textured dates, some thick, snow-white Lebanese yoghurt and a polystyrene tray of lamb chops the size of a baby’s fist. They will be grilled and dipped into hummus. Almost absentmindedly, I also pick up a handful of golden, pear-shaped quinces.
Despite its delicate fragrance, the quince is a harsh taskmaster. You need a strong wrist and a good knife to get through its hard flesh, and patience to see it cook through to tenderness. Your efforts will be rewarded though. Cooked slowly, this rock-hard fruit will be transformed into one of glowing colour and gently honeyed flavour. If you leave one to simmer with sugar and water, it will eventually turn a deep, translucent crimson.
Just two quinces in an apple pie are enough to imbue the entire filling with their scent and flavour. The quince’s flesh is considerably drier and more grainy than the apple, and needs additional moisture and time in which to cook. I put them on first, adding the apples only once the quince is showing signs of softness. In Tender, I used them in a pickle, a crumble and to sweeten a dish of slow-cooked lamb, but I spent today working them into a pie. Instead of a pastry crust, I have enclosed them in a loose form of crumble, so that the amber fruit shows through.
This tart needs a good hour or more of our time, but is really rather good. Serve it with a jug of cream or a scoop of crème fraîche.
Quince and apple tart
a lemon
quinces: 500g
caster sugar: 2 tablespoons
maple СКАЧАТЬ