Eat – The Little Book of Fast Food. Nigel Slater

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СКАЧАТЬ sauce, blend and serve with the steak.

      A red chilli and tomato sauce for steak

      While your cooked steak rests, add a deseeded and very finely chopped red chilli to the pan, soften over a moderate heat then add a few chopped tomatoes, some salt and let the tomatoes cook down to a spicy red slush. Crush with a fork, stir in a handful of chopped coriander and serve with the steak.

      Rice Cakes

      leftover chilled risotto, egg, dried breadcrumbs, Emmental or Gruyère, lemon

      Beat an egg lightly in a shallow dish. Tip a couple of handfuls of dried breadcrumbs on to a plate. Cut the Emmental or Gruyère into small dice and fold into your cold risotto. Take generously mounded serving spoons of the mixture and roll into balls or flat patties (the shape is up to you) then drop them into the beaten egg followed by the breadcrumbs.

      Heat a shallow layer of oil in a frying pan and fry the cakes a few at a time, till they are crisp on all sides, turning carefully (they are fragile) as you go. Serve 2 croquettes per person with lemon halves.

      Crunch and soft. Melting cheese.

      It is essential to chill the rice quickly for this. Once the risotto is made, cool it quickly, if necessary by putting the pan into a sink of cold water. Chill thoroughly in the fridge overnight.

      Beetroot with Sausage and Rosemary

      beetroot, sausages, carrots, garlic, rosemary, red wine vinegar

      Peel 650g raw beetroot, cut into thick segments, then cut each segment in half. Do the same with 150g carrots, but don’t peel them. Peel and slice 2 cloves of garlic. Roughly chop the needles from 3 sprigs of rosemary. Fry the sliced vegetables, garlic and rosemary in 3 tablespoons of groundnut oil over a moderate heat, till approaching tenderness (the vegetables need to retain a little crispness).

      Cut 400g good, herby butcher’s sausages into three, then add them to the pan, letting them brown nicely. When the beets and carrots are tender, pour in 2 tablespoons of sweetish red wine vinegar, check the seasoning, adding salt and pepper as you wish.

      For 2–3. Sweet and sour, a sausage supper for an autumn night.

      Brussels sprouts, sausage and potato

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