GreenFeast. Nigel Slater

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RICE, COURGETTES, PICKLED VEGETABLES

      Quietly pleasing. Frugal.

       Serves 2

      sushi rice 180g

      small courgettes 150g

      sesame oil 1 tablespoon

      Japanese pickled radish, pumpkin, etc. 75g

      pickled ginger 20g

      basil leaves a handful

      coriander leaves a handful

      dried seaweed flakes 2 tablespoons

      rice vinegar 1 tablespoon

      Wash the sushi rice in a bowl of warm water, pour off the water and repeat. Tip the rice into a medium-sized saucepan, pour in 300ml of water and bring to the boil. Lower the heat so the water is simmering, add half a teaspoon of salt, then cover with a lid and leave to cook for fifteen minutes.

      Trim the courgettes, then, using a vegetable peeler, remove slices in long, thin shavings. Toss the slices in the sesame oil and season lightly with salt. Roughly chop the Japanese pickled vegetables. Shred the pickled ginger. Roughly chop the basil and coriander leaves.

      When the rice is cooked, remove the pan from the heat and leave to rest for five minutes, still covered by its lid. Remove the lid and fold the raw courgettes, chopped pickles and ginger, basil and coriander into the rice with a fork. Stir in the dried seaweed flakes and rice vinegar and season to taste.

      • If some rice has stuck to the bottom of the pan during cooking, empty out the rest of the rice, then pour a little water into the pan, bring to the boil and leave it for a minute or two. The rice will be easy to remove.

      • The shavings of courgettes soften in the residual heat of the cooked rice. You could stir in a few other good ingredients instead. Chopped tomatoes that you have marinated briefly in olive oil and basil. French beans, lightly cooked and cut into short lengths or, better still, thin batons of cucumber tossed with a little rice wine vinegar and a few nigella seeds.

RICE, PICKLES, NORI

      A bowl of steaming rice. The snap of crisp pickles.

       Serves 2

      carrots 2, large

      a banana shallot, medium-sized

      mirin 2 tablespoons

      rice vinegar 6 tablespoons

      tamari soy sauce 1 tablespoon

      sushi rice 190g

      dried nori flakes 2 teaspoons

      tsukemono (pickled vegetables) 6 teaspoons

      Scrub the carrots and slice them into rounds no thicker than a pound coin. Put them into a sealable freezer bag. Peel the shallot, slice thinly, then add to the carrots. Pour the mirin, rice vinegar and soy into the bag and seal it tightly, then refrigerate for at least thirty minutes, though it will keep in good condition for several days.

      Wash the rice in warm water, drain, then put it in a small, deep pan, cover with 300ml of cold water and soak for thirty minutes. Bring to the boil, lightly salt, then cover the pot tightly with a lid and simmer for ten minutes. Remove from the heat and leave to rest for another ten minutes, then lift the lid and run a fork through the grains. It will be fluffy and sticky.

      Divide the rice between two deep bowls, then sprinkle with the nori flakes and spoon over some of the crisp pickles, the tsukemono and their juice.

      I cook many a meal in a shallow pan over a low flame. I put a low-sided pan on the hob, pour in a little olive oil, warm it until its surface shimmers, then lower in vegetables – asparagus, green beans, mushrooms, fennel or summer squash – followed by a generous splash of water, a trio of bay leaves, half a dozen black peppercorns and a clove or two of young mauve-skinned garlic. The vegetables then cook over a low to moderate heat, partially covered by a lid, till fork tender. I finish them with lemon juice and torn basil or mint and bring them to the table with thick slices of toasted sourdough rubbed with garlic and olive oil. There will, depending on how hungry I am, be a dish of new potatoes steamed, crushed and tossed in soured cream and chives or perhaps some rice, steamed then fried in butter. A light, yet not insubstantial summer dinner.

      A frying pan was one of the first pieces of cookware I ever bought. I now have two, a thin, flat, non-stick pan I use for pancakes and the like and a heavy, hardwearing cast-iron version that has a non-stick surface built up from years of active service. The cheaper non-stick pans come and go; the cast-iron pan will, I suspect, pretty much see me out.

      A shallow pan is probably the most useful of all, unless you eat a lot of soup or pasta. All manner of good things can shape up for dinner in a frying or sauté pan, from a cake of sweet potato with crushed tomatoes, to bubble and squeak with watercress and dill. Or perhaps a frittata, its thin layer of egg topped with asparagus, finger-thick carrots or shredded spring greens.

      Yes, I will fry slices of aubergine in olive oil and serve them with crumbled feta, or fill an omelette with steamed asparagus and tarragon butter, but I am just as likely to fry something СКАЧАТЬ