Greenfeast. Nigel Slater
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Название: Greenfeast
Автор: Nigel Slater
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008218171
isbn:
BUTTERNUT, BREADCRUMBS, CURRY POWDER
Sweet golden squash. Warm, spicy curry. Crisp crumbs.
Serves 2
onions, medium 2
carrots, large 300g
groundnut oil 3 tablespoons
butternut squash 500g
curry powder 2 teaspoons
ground turmeric 1 teaspoon
vegetable stock 500ml
panko breadcrumbs 6 tablespoons
parsley, chopped 4 tablespoons
togarashi 1–2 teaspoons
Peel and roughly chop the onions and carrots, then put them in a large saucepan with the oil and place over a moderate heat. Let the vegetables cook for ten to fifteen minutes until the onions are pale gold.
Slice the butternut into 2cm-thick rounds, deseed and peel it if you wish. When the onions are nicely golden, stir in the curry powder, ground turmeric and a little salt and fry briefly, then pour in the vegetable stock and bring to the boil. Tuck in the slices of squash and lower the heat to a simmer. Leave for fifteen minutes, then remove the squash and place half of the sauce in a blender. Process to a smooth purée, then return to the pan and keep at a low bubble for five minutes.
Toast the panko crumbs in a dry pan till golden, then toss with the chopped parsley and togarashi. Slide the squash back into the sauce for a couple of minutes, sprinkle with the parsley crumbs, then serve.
• The sauce is based on a classic katsu, which flatters the sweetness of the butternut. You can turn up the heat if you wish with a little more togarashi seasoning or even a splash of chilli sauce.
• The warmly spiced sauce is also worth trying with baked aubergine or roasted parsnips.
• Togarashi, the Japanese spice mix, can be found in major supermarkets, Japanese food shops and online.
Crisp, light, sweet, salty.
Makes 9 fritters. Serves 3
butternut squash 300g
garlic 2 cloves
groundnut oil
eggs 2
feta cheese 200g
plain flour 4 tablespoons
thyme leaves, chopped 1 tablespoon
parsley, chopped 3 heaped tablespoons
groundnut or vegetable oil, for deep frying
Peel and remove the seeds from the butternut squash. Push the squash through a spiraliser to give long, thin strings.
Peel the garlic and thinly slice it. Warm a little groundnut oil in a large, shallow pan, then add the garlic, let it sizzle for a couple of minutes then, as it starts to colour, drop in the squash and fry for five or six minutes till the colours are bright and the squash is tender but far from falling apart.
Separate the eggs. Make a batter by mixing together the egg yolks, crumbled feta cheese, plain flour, a grinding of black pepper and the chopped thyme leaves and parsley. Beat the egg whites till frothy, then fold into the batter. Toss the threads of butternut with the batter.
Warm enough groundnut oil in a deep, heavy pan to fry the fritters. When the oil is at 180°C, take a large spoonful of the batter-coated butternut and lower into the hot oil. Repeat with a further three or four, frying for three or four minutes till crisp and golden in colour. As each fritter is ready, remove with a draining spoon and rest on kitchen paper. Continue with spoonfuls of the batter until you have nine fritters. Serve hot.
• So good are these little fritters that I have tried them with other vegetables too, including shredded courgette (a success) and beetroot (less so). It is worth having something to dip them into, such as a cucumber, mint and yoghurt dip or a bowl of especially creamy hummus.
A soft pillow of egg. A tangle of vegetables.
Serves 2
edamame beans, podded 200g
spring onions 8
pak choi 200g
garlic 3 cloves
large green chillies 2
groundnut oil 4 tablespoons
bean sprouts 200g
eggs 6
nigella seeds 2 teaspoons
coriander a handful
Bring a pan of water to the boil, add the edamame and boil till tender – about eight minutes. Drain and refresh in a bowl of iced water.
Finely chop the spring onions, discarding the roots and any tough dark green leaves. Shred the pak choi. Peel and thinly slice the garlic. Finely slice the chillies.
Warm half the groundnut oil in a large, shallow pan, fry the spring onions, garlic and chillies till soft, then add the shredded pak choi and lastly the bean sprouts, tossing them in the hot oil and cooking for three or four minutes till softened.
Break the eggs into a bowl and beat them lightly with a fork. Add the cooked and drained edamame, the fried vegetables and aromatics. Season with a little sea salt and black pepper and fold in the nigella seeds and coriander.
Warm the remaining oil in a large metal-handled frying pan, pour in the omelette mixture and fry over a moderate heat for about eight minutes, until the edges have set and the middle is still almost liquid. Heat the oven grill. Place the frying pan under the grill and continue cooking for two or three minutes until the centre of the omelette is lightly set. (Ideally, it should be a little baveuse, verging on the point of setting.) Cut in half and serve.
• To the basic mixture you can add pretty much any vegetable you have СКАЧАТЬ