GreenFeast. Nigel Slater
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Название: GreenFeast

Автор: Nigel Slater

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780008336622

isbn:

СКАЧАТЬ to separate them, then fold into the salad. Pile the watercress onto a serving dish, then spoon the bulgur on top and serve.

      • Tabbouleh, of which this is a version, comes in many guises, but the most interesting are those that have far more parsley than grain. The herbs and fruit lend an essential lushness.

      Gentle spice for a summer’s evening.

       Serves 2–3 with rice or flatbread

       For the spice mix:

      garlic 2 cloves, peeled

      ginger 20g, after peeling

      ground turmeric 2 teaspoons

      garam masala 2 teaspoons

      ground coriander 2 teaspoons

      ground cumin 2 teaspoons

      cardamom pods 6

      ground chilli 1 teaspoon

      groundnut or olive oil 4 tablespoons

      double cream 250ml

      aubergine, medium 1

      vegetable oil 3 tablespoons

      paneer 200g

      cashew nuts 100g

      natural yoghurt 150ml

      coriander leaves a small handful

      Make the spice mix by grinding the garlic, ginger, turmeric, garam masala, ground coriander, cumin and the black seeds from inside the cardamom pods to a paste in a food processor or blender. Add the chilli and groundnut oil. Cook the paste over a low heat for four or five minutes, then stir in the double cream and a little salt. Set aside.

      Cut the aubergine into 3cm cubes, then fry in the vegetable oil till soft and golden. Tear the paneer into rough pieces and add to the aubergine with the cashews, letting the nuts and paneer colour lightly. Add the warm spiced cream to the mixture, get it hot, then remove from the heat and stir in the yoghurt and the coriander leaves. Serve with warm flatbread.

      • I sometimes add a pinch of sugar to the spice paste, softening the spices and producing a more mellow flavour.

      • Rather than aubergine, I often use brown chestnut mushrooms instead, slicing them thickly and frying them in the oil before adding the paneer.

      The crunch of carrots. The warmth of radish and the honey-sweetness of ripe papaya.

       Serves 4

      radishes 12

      carrots, medium 3

      papaya, ripe 350g

      coriander leaves from 12 bushy stems

      micro herbs 2 handfuls

      Thai basil leaves 15

       For the dressing:

      palm sugar 3 teaspoons

      rice vinegar 2 tablespoons

      a juicy lime

      lemon grass 2 stalks

      fish sauce 3 teaspoons

      Make the dressing: crumble the palm sugar into a small mixing bowl and pour in the rice vinegar. Halve the lime – I like to roll it on the work surface, pressing down firmly as I do so before slicing, you get more juice that way – then squeeze the juice into the sugar and vinegar. Season with salt and stir until the sugar has dissolved.

      Place the lemon grass on a chopping board and bash firmly with a rolling pin to split and crush the plump end of the stalks. Add them to the dressing with the fish sauce and leave for thirty minutes to infuse.

      Halve the radishes and put them into a bowl of iced water. Scrub or peel the carrots, then shave them with a vegetable peeler into long thin shavings. Add them to the radishes.

      Shortly before serving, when the radishes and carrots have spent twenty minutes in the iced water and the dressing is well infused, peel the papaya and discard the black seeds and fibres. Slice the fruit into small, thick pieces about the size of a stamp and put them in a large mixing bowl.

      Pick the leaves from the coriander and add them to the papaya together with the micro herbs (leaves and stalks) and the whole Thai basil leaves. Dry the carrots in a salad spinner, then toss them and the radishes with the papaya and herbs. Discard the lemon grass stalks and pour the dressing over the papaya before tossing the ingredients gently together, taking care not to crush the fruit.

      • I find the large papayas, usually sold in halves, best for salads. They seem to ripen better than the smaller fruit. Their flesh is more luscious. The downside is apparent when you realise that your purchase takes up an entire shelf in the fridge.

      A green soup for a sunny day.

       Serves 4, generously

      butter 30g

      spring onions 75g

      flat-leaf parsley 300g

      a medium potato

      peas 200g (shelled weight)

      garlic 2 cloves

      vegetable or chicken stock 1 litre

      Melt the butter in a large, heavy-based pan. Chop the spring onions and stir them into the butter, letting them cook for four to five minutes over a moderate heat.

      Chop half the parsley, stalks and all, add it to the spring onions and leave to cook for a minute or two till the colour has darkened. Peel, dice and add the potato. Add the peas and peeled garlic and pour in the stock. Bring to the boil, СКАЧАТЬ