It is worth mentioning that harissa pastes can vary slightly in heat so I suggest starting with a tablespoon then going on from there, to suit your taste. Slice the onions thinly and let them soften with the butter in a pan while you finely chop the carrot and garlic.. Nigel Slater's parsnip cakes with bacon | Food | The Guardian Shred 150g of smoked streaky bacon and fry in a shallow pan until golden and lightly. Red Cabbage cooked with cider, cream and boiled potatoes. I made one a year or two ago with nettles, young ones, picked from the garden and prepared with rubber gloves on. Meryl Gilbert from Glasgows SWG3 talks about their fresh approach to eating out. It is essential to simmer them long enough in their bay-scented stock to render them on the point of collapse, each layer soft and giving, before putting them in the oven. Is Santa going to come? Put a pan of water on to boil and have ready a steamer basket or colander that will fit neatly into the top, and a lid. It is usually a mixture of dried mango powder, cumin, black salt, coriander, ginger, salt, black pepper and chilli powder. Roast at 180C fan/gas mark 6 for 35-40 minutes until the tomatoes are soft and the skins lightly browned. Bring a deep pan of water to the boil with the bay leaves and peppercorns. Set the oven at 180C fan/gas mark 6. A summer soup (almost) for free. I guess we all know that the seasons up North and down Under are different, but it still hits me as a surprise whenever I come across a blog post from Australia/New Zealand emphasising this fact again :) The days are getting longer here, and the summer is just around the corner. A dish of roast onions, bronze, sweet and hot, is one of those side dishes I have taken to serving as a main course. As soon as the stalks are tender add the leaves, then the mint and coriander leaves. Bring a couple of deep pans of water to the boil. Cauliflower cheese with smoked garlic and cheddar for a cold winter's night. Making this with as many varieties of tomato as I can get hold of, the vibrant scarlets and oranges bring much cheer to a grey winter day. Bake for 25 minutes until bubbling around the edges. To my mind, these are the days of real feasting. Mix well and season with salt and freshly ground black pepper. Preheat the oven to 180C/gas mark 4. A cunning decision on my part to make a pot of parsnip soup, with pools of Stilton melting into its ivory depths. Serves 4grapefruit 1orange 1 largered cabbage 250gfennel 150gceleriac 150gbeetroot 250g, For the dressingred wine vinegar 2 tbsplime juice 3 tbsp olive oil 75mllight soy sauce 1 tbspginger 35glight muscovado sugar 3 tbspsmall hot chilli 2cashews 75g, roasted and salted, plus a few to finishmint leaves 20, finely shreddedcoriander leaves 20. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Nigel Slater's Porridge Passion & Custard Confessions. Of course if you do want something lighter to serve as a summer starter, there are all those gentle lettuce soups. Lay on a floured baking sheet or plate, re-flour your hands and repeat until the mixture is finished. The inspiration are the soups I have eaten in Thailand, but the spicing is milder here, so up the chilli content if you wish. Lower the heat, scrape off and discard the froth that accumulates on the. Add the spice paste and fry with the shallots for a couple of minutes, then add the stock, coconut milk and lime leaves. Butternut squash soup recipe - BBC Food Blitz to a coarse paste, adding enough. Stir half of the spiced pan juices into the parsnip pure. Check the seasoning and serve. Serves 4spring onions 4butter 20gcarrot 1, smallgarlic clove 1 ,smallvegetable or chicken stock 1.5 litres lettuce 1, small to medium-sizednettle leaves 100gpeas 160g. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. My thoughts, though, are already on the days that follow. Divide the pasta and chickpeas between two deep bowls and serve. I'm with you, soup is the soul food for the short dark days. Remove with a slotted spoon and drain on kitchen paper. Drain and mash the parsnips with a potato masher, or use a food mixer. The recipe Peel 1kg of parsnips. Slice the onions thinly and let them soften with the butter in a pan while you finely chop the carrot and garlic. This will form the hollow for the filling. And no curry powder in sight! Unfortunately I haven't seen any parsnips at my farmer's market lately but the next time I do I hope I remember to check back to this post to try this soup. Transfer to the loaf tin, smoothing the surface and taking care to push the stuffing into the corners. Curried Parsnip Soup | The Veg Space Heat the oil in a heavy-based saucepan over a medium heat. Chill the cakes in the fridge for 30 minutes. Nigel Slater - Recipes - Winter - Grains, Rice, Pasta and Beans Toss the sprouts and bacon and their fats together, season lightly with black pepper then continue cooking until the sprouts are tender and bright green. (modern), Amber lights: carrot, tomato and feta soup. Nigel Slater's passion for winter comfort food, how a new concept in flexible dining could change the way we eat out and launching Soup Month with a delicious spiced parsnip soup! Remove the leaves from the mint and parsley and roughly chop. (A first-time cook recently confided in me that she was terrified. Bake in the preheated oven for 40-45 minutes, occasionally basting with the juices from the baking dish. Curry-spiced pork and buttery sweet parsnips make a comforting dinner chops and mash with a twist. I am a fan of soup, all sorts of soup. Remove the pastry from the oven. Process for a few seconds to a coarse paste, scrape the sides down with a rubber spatula, then process briefly again. Set the oven at 180C fan/gas mark 6. Turn and lightly brown the other side, then transfer them carefully to a plate and do the next batch. A tart of butternut squash, bacon and Parmesan with a cheese crust. A warming butternut squash soup with chestnuts and tahini. Its not a thick soup. Slice thinly, each piece no thicker than cm. Use pumpkin or butternut, it matters not, but makes sure to slice the flesh no thicker than cm. Flour your hands very thoroughly, then take a small scoop of the mixture in your hand and pat gently into a small cake. I sometimes make these little cakes with sweet potato alone, in which case a careful hand is needed, the mixture being particularly soft and sticky. such as chard and spinachmint leaves 8gcoriander leaves 10. Drain the potatoes. Nigel Slater's Simple Suppers Nigel Slater demonstrates straightforward, down to earth cooking, filmed at his home vegetable patch and on friends' allotments. Serves 2For the sauce:liquid honey 1 tbspWorcestershire sauce 2 tspsoy sauce 2 tspoyster sauce 1 tbspspring onion 1, For the cakes:streaky bacon 125gBrussels sprouts 250gbutter 20gegg 1milk 100mlwater 100ml. Roughly chop the carrots. Bake at 200C/gas mark 6 for 25-30 minutes till lightly crisp.. As soon as the cakes are golden, lift out with a palette knife and rest on a plate and keep warm while you cook the rest I like to use fresh oil for each batch. Cover. Salsify with toasted pumpkin seeds, chives and sheep's cheese. For this soup you'll need: 25g butter 1 tablespoon olive oil (I used vegetable as that's what we had in) 1 small leek, diced 1 clove garlic, crushed 1 small potato, diced 450g broccoli florets 800ml vegetable stock 100-150g Stilton cheese (whatever you've got in, I suppose) All the spices add a depth and warmth that make this soup so comforting, topped with a little sour cream, crunchy parsnip chips and a dusting of chaat masala make it a whole meal in a bowl. See moreSeriously special soups recipes(16). Recipes - Nigel Slater We all are.) Season with salt and pepper, add the fried mushrooms, then spoon into the tart case and bake for 25 minutes. For the filling, put the ricotta in a bowl, add the cream cheese, grated parmesan and egg yolk. Stretch the chicken skins flat and place them on a foil-lined baking sheet. Warm the olive oil in a large, deep pan. Mix well and season with salt and freshly ground black pepper. Steamed salsify, fried with grated orange zest and breadcrumbs. A pinch of sour saltiness with your sweet soup. Run a fork through the couscous to separate the grains, then stir in the chopped herbs. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Shake over a few drops of rice or wine vinegar. Remove the peel and white pith from the grapefruit and orange, saving as much juice as you can. All rights reserved. Peel and slice the red onion and add it to the tomatoes with a seasoning of salt and black pepper. Today the dish is more likely to be handmade and healthy, and the centrepiece of the meal. I blogged about a rather similar curried parnsip soup in December (see here: http://nami-nami.blogspot.com/2011/12/christmas-recipes-2011-curried-parsnip.html ), and when your post link popped up on Blogher, I was wondering why anyone would cook something as wintry in April :) Then I realised you're writing in New Zealand :)LOVE the photos!!! On visits home there would always be a bowl of potato soup. Remove the chickpeas from the heat then pure with the parsley leaves and remaining olive oil using a food processor. Creamy parsnip soup | Nigel Slater | Parsnip soup, Soup, Parsnips A whole roast cauliflower with a classical cream sauce. Nigel Slater's brown rice, carrot and cashew pilau recipe Make this more of a gratin by doubling the quantity of sauce and topping with fine fresh breadcrumbs. I was introduced to this by the late Jane Grigson, with her almost legendary curried parsnip soup. Delicious! Pour the remaining stock into the roasting tray and place over a high heat. Put the noodles in a large heatproof jug or a large bowl and pour the boiling water over them. Bring to the boil and simmer for 30 minutes. (modern). Serves 4. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Take care not to brown them. Shred 150g of smoked streaky bacon and fry in a shallow pan until golden and lightly crisp. Leave to simmer for 10 minutes. The fine, early, finger-thick carrots make a slightly watery soup. Peel 1kg of parsnips. They give a lovely crunch sprinkled over the soup. Roughly chop a handful of pumpkin seeds and a handful of parsley or coriander leaves, then scatter them over the surface as you bring the dish to the table. Add leaves from the parsley and both the stems and leaves. Place into the oven to roast for 25-30 minutes, until golden and tender. Cut the roots and the dark green leaves from the spring onions and discard them. Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. 1.5litres/2pints chicken stock (vegetarians may substitute. Email Nigel at nigel.slater@observer.co.uk. A warming potato and parsley soup with mushrooms and onions. Chill for 20 minutes, allowing the pastry to relax. Remove from the heat, scatter with the chopped spring onions, then trickle the sauce over the surface and serve. After an hour liquidise the soup in a blender or with a stick mixer. Tip the dough on to a lightly floured board and knead for 30 seconds or so (no longer) shaping it into a ball as you go. Heat the olive oil in a large . Mushroom perhaps or something spicier with tomatoes and chillies. Peel and finely chop the onions. Warm a thin layer of groundnut or vegetable oil in a shallow pan and fry the cakes until lightly crisp on the underside, then turn with a palette knife and brown the other side. Two days later a box of carrots ended up as a vivid soup with sauted green-shouldered tomatoes and craggy shards of feta. A favourite of mine, even when tomatoes are out of season. When it bubbles, stir in 1 tbsp of mild curry paste. The festive season is a time of good cheer and plenty of rich pickings. Finely chop the kimchi and stir in. One thing about the cooler climes is soup. Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Photograph: Jonathan Lovekin for the Observer, In our house, soup is dinner: chicken, butter bean and tarragon soup. To make the beetroot crisps, peel the beetroot and slice it as thinly as you can certainly no thicker than a posh crisp. A Fresh Formula to Nigel Slaters Root Vegetable Korma Roughly chop the parsley leaves and toss with the cucumber. Just before serving heat up the soup and then grate in the apple and let it simmer just for a moment or 2. In a large saucepan heat the olive oil over a medium heat and add the onion. Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Put the slices into a bowl, toss with the 1 tbsp olive oil and a little salt then place them on a baking sheet in a single layer. Nigel Slater's festive leftovers recipes | Christmas | The Guardian Pull the leaves from the parsley. Especially when mixed with the resinous notes of rosemary. Gosh, it is chilly here in the countryside! Add the cooked chickpeas to the pan, pour in the stock and bring to the boil. Bring the vegetable stock to the boil. Ladle the soup in to bowls and top with a dollop of sour cream, a few parsnip crisp and a sprinkle of chaat masala*. Peel and roughly chop the onion, then soften it in a pan with the garlic and olive oil. Chef Neil Forbes shows us how to make a simple but delicious lightly spiced parsnip soup. From a vivid carrot soup to a pure of chicken and butter beans, here are three super bowls to try, Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Crumble the cheese and place on the surface of the soup before adding the beetroot crisps and serving. Add the stock and season with salt and pepper. I use canned or bottled butter beans for speed and because they are going to be reduced to a pure so there is little point in cooking your own. Serves 6puff pastry 1 x sheet, 325gbeaten egg a littlepumpkin or butternut squash 650golive oil 3 tbsp, For the fillingricotta 250gfull fat cream cheese 200gparmesan (or vegetarian Italian-style hard cheese) 4 tbsp, gratedegg yolk 1rosemary 2 tbsp, chopped, To finishparmesan (or vegetarian Italian-style hard cheese) a little, gratedolive oil. Sadly we have no recipe but Mum has been faithfully trying to replicate it and we now have a recipe cobbled together so watch this space as it will most definitely feature this Winter. You will want something with this. Leave to settle for 10 minutes before slicing and serving. Curried roast parsnip soup with vegetable chips - Saturday Kitchen STEP 3 The dining space at the Acid Bar is taken over by different chefs and cuisines every few months like a pop-up restaurant but for longer than one night only! Remove the skin and seeds from the pumpkin or butternut squash you should be left with roughly 450g of flesh. Stir the dressing and set aside. Nigel Slater's recipes for mushroom soup, and edamame fritters The little cakes need 30 minutes in the fridge before cooking, in order to firm up. Peel and crush the garlic to a paste. To make the pastry, cut the butter into cubes and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. Use a fork to lightly crush the tomatoes so the juices bleed into the pan, then stir in the harissa paste. Method STEP 1 Melt the butter in a large pan,then add the onion and garlic for 3-4 minutes untill softened.Add apples and parsnip for a further 3-4 minutes.Add coriander and stir for 30 secondes. Jerusalem Artichokes, lemon and mograbia, Celeriac, beetroot and blackberry salad , Red winter leaves, pears and baked cheese , Potatoes with olive oil, garlic & rosemary , Potatoes, cheese, chillies, green olives , A filo pastry pie with beetroot, spinach and feta cheese, Roast Jerusalem artichokes with lemon and giant couscous, Cream of onion soup with baked onions and speck, A salad of sliced celeriac, beetroot and blackberries, Rainbow chard stalks, hot, sweet and spicy, Thinly sliced potatoes baked with goose fat and rosemary, Red winter leaves with baked cheese, pears & chestnuts, Thin, crisp fritters of sauerkraut and smoked cheese, Whole baked celeriac with a coconut and chilli sauce, Broccoli and potatoes with tomatoes and tamarind, Baked potatoes with roasted garlic, herbs and cream cheese, Roast shallots, Jerusalem artichokes and mushroom broth, Layers of potato baked with olive oil, garlic and rosemary, Beetroot, blood oranges, capers, mustard and honey, Wild mushrooms with spring onion and fresh herb hummus, Baked potatoes with nduja, tomato and mascapone Cream, Mashed potato and greens fritters with salsa verde, Whole baked cauliflower with a spicy harissa, lemon and tomato sauce, Parsnip and Bacon Cakes with Curry cream sauce, A warm, winter salad of red cabbage and Stilton, Puff pastry tart with pumpkin, ricotta and rosemary filling, Little cakes of sweet potato, coriander and kimchee, A crisp winter salad of chicory and fried apples with walnuts and Pecorino, A Christmas chutney of dried apricots and red onions, A salad of Brussels sprouts and pears with blue cheese, Potato and polenta chips, red pepper and garlic dip, Orange, grapefruit, red Cabbage and toasted cashew salad, Red Cabbage and ginger with malt and cider vinegars, Cauliflower with smoked garlic, cream and cheddar, Mashed, buttered swede with crisp potato and thyme Cakes, A deep-crust pie filled with cauliflower and cheese, A filo tart with beetroot, mustard seeds and chickpeas, Layers of thinly sliced potatoes, baked with cream and smoked garlic, Onions, baked with miso and sherry, served with rice, A vegetable stock with noodles, chillies and greens, A soup of sweet potatoes and fried mushrooms and thyme, Kale, cucumber, mint, basil and apple juice for winter, A tart of mushrooms and dill with cream and Parmesan, A main-course spiced pumpkin, lentil and noodle soup, Sweet potatoes layered with spiced lentils and baked, Baked pumpkin with hummus, pink peppercorns and thyme. Warm Brussels Sprouts with Toasted Hazelnuts and B Just Photos: Cebiche and Latin Seafood at Cook the Creative Commons Attribution-NoDerivs 3.0 Unported License. The key ingredient for Gran's potato soup.good lamb stock and by that I mean lamb stock made with leg of lamb!!! Bring a medium pan with 400ml of water to the boil, then rain in the amaranth and let it simmer, partially covered, for 15 minutes. Set the oven at 180C fan/gas mark 6. Warm the oil in a large casserole over a moderate heat, then add the shallots, cut side down together with a tablespoon of water, and let them cook for about 10 minutes, covered with a lid. It should soften and become fragrant, but shouldn't brown. Perfect timing :). Cut the potatoes in half and add them to the second pan and boil them for 15 minutes. The crunch here comes from the beetroot, red cabbage and celeriac, but you could use carrots or kohlrabi. Enough for 6onions 3, mediumolive oil 7 tbspgarlic 4 clovesground cumin 2 tspground coriander 2 tspmild chilli powder 2 tspamaranth 175gchickpeas 1 x 400g tindried figs 75gdried apricots 75gparsley 10g. Its a main course in my house, but would make a fine side dish too. Roughly chop the spring onions and the chilli and add them to the crumbs. A thick soup of butternut, paprika, ginger and soured cream. You can use a 50:50 mixture of swede and potato, too. Scatter the crushed cumin and coriander seeds over the tomatoes and onions. (Vegans will know to ruthlessly check the labels of ingredients such as kimchi, miso and vegetable stock to check they are suitable for them.). A good, even great, lentil soup I can make but is just not quite the same. Though March has proved to be a little bit of an Indian Summer, glorious sunshiny days and I think when we get them at this time of year we appreciate them so much more than at the high of Summer when our expectations are so much higher. Nigel Slater's 10 winter vegan and vegetarian recipes Put the kettle on. Peel the garlic and put it into a food processor with the cumin seeds, mint leaves and lemon juice. All rights reserved. An old-fashioned parsley sauce, with plenty of finely chopped herbs is a flattering accompaniment for a parsnip cake, as is one of finely chopped tomatoes simmered for a few minutes with shredded basil and a dash of red wine vinegar. Serve the roast tomatoes and their juices on top of the couscous. A dish for deepest winter. There must be soup on Boxing Day in this house: a deep casserole of simmering bones and beans or something with Brussels sprouts, finished with a handful of chestnuts fried in butter and thyme. Heat the stock and pour it in. Cauliflower, baked with mustard seeds, garam masala, pistachios and coconut milk. Put the slices into a bowl, toss with the 1 tbsp olive oil and a little salt then place them on a baking sheet in a single layer. Nigel Slater's Eat. Divide between 2 warm plates, place the rested pork steaks on top then spoon over the reserved juices and serve. Curried parsnip soup sounds perfect for the wet and rainy day we've had here today! collection of vegetarian and vegan recipes for you this month. Peel the ginger and grate to a paste on a very sharp, fine-toothed grater. The dressing sounds like a lot of trouble. Heat the olive oil in a large, heavy-bottomed pan with a lid. Trim the Brussels sprouts, removing yellowing or bruised leaves. Show. Remove the parsnips from the oven and add them to the milk and onions. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Put the prawns and breadcrumbs into the bowl of a food processor. Mash the cooked parsnips to a smooth pure in a food mixer with 50g of butter,. This is a pacifying dish, no real heat or pizzazz, just a warm and cosy pasta supper as effortless (almost) as a takeaway. Let the. Inevitably, we shall have something made with ingredients of which Ive bought too many. The root vegetable crisps should be stored separately and reheated in the oven just before serving. Finely slice the spring onion and reserve. If you want to get the mash made earlier, keep it warm by placing it in a covered bowl in a pan of hot water. Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. Transfer it to a mixing bowl and keep it warm. Mix in the egg yolk and parmesan, bringing the ingredients together into a firm ball of dough, adding a tablespoon or two of cold water if necessary. As the temperature drops, I relish those recipes that offer both the warmth of spice and the pacifying note of coconut milk. onight, the expectation. Remove the lid to the rice and run the tines of a fork through the grains to separate them, stir the parsley through the grains, then spoon on to deep plates. Peeled aubergines cooked slowly with ginger, turmeric and cloves and pistachios.. Aubergine ragu with Parmesan, cream and lentils. I have served it with spinach, cooked quickly in a hot, covered pan and a few spoons of vegetable stock, or you could make a sauce for it. Stir in the cooked-down tomato and season with salt and black pepper. The mixture shouldnt cover the roots. Thanks Angelina, the spices just work wonders with the sweetness of the parsnip :), i really love soup sounds like a perfect combo waiting for a chilly afternoon x. I love soups too and had a great parsnip and apple when in Cornwall, love that you have ground your own spice. Drain the canned beans, then stir them into the onions, together with the stock and bring to the boil. Blend the soup to a smooth texture in a blender or food processor. Ten recipes some old, some new and more than half of them vegan that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy. You will have about 12 cakes. Finely shred the red cabbage and fennel and add to the dressing. Looking forward to Mexican style soup :). Add the chopped parsley and the basil leaves. Once made, it is probably best to eat it the same day. Wash the rice in three changes of warm water, swishing the rice around in the water with your fingertips a strangely pleasing task. Pour the milk into the softened onions and bring to the boil. Thanks Emma.definitely heading in to soup weather :). Someone was telling me Just last night that I had to try parsnip soup! The clean, sharp richness would be pleasing here. There will be, come what may, that magnificent annual doorstop of a sandwich, with pickings from the roast bird or nut roast, layers of stuffing, apple sauce and fresh watercress, and plates of fried plum pudding with brandy butter to follow. How to make the perfect carrot and coriander soup - recipe Herb soups the colour of a summer lawn; chunky bean broths with bowls of gaspingly garlicky aioli; a classic chilled cucumber and sheeps yogurt soup flecked with radishes and capers. Remove the skin from the chicken thighs, reserve, then put the thighs into the stock. Once the steaks are cooked and resting, start to mash the parsnips and add the spices to the pan juices. Let the soup cook for about 30 minutes on a low to moderate heat, with the occasional stir. Make the spice paste: peel and roughly chop the ginger, then put it into the bowl of a food processor. Trim the beetroot, without breaking the skin, then put them in the water and let them cook for 25-30 minutes, depending on their size, until they are soft enough to pierce easily with a skewer. This is a wonderful recipe and one that will see an outing several times over winter I am sure. Read about our approach to external linking. Thanks Hannah, yes the chips make it seem a little indulgent :). Redues heat, cover and simmer for 25 minutes. (Id do well to remind myself that Christmas is a celebration, not a siege.) A salad of brussels sprouts, clementines, honey, almonds and apples. Separate the segments with a sharp knife and add them to the dressing with any juice. Put the pan back on the heat, add the chickpeas and their liquor and warm thoroughly. Kale, red onions and toasted almonds in a cheese sauce. Process for a few seconds, then add the coriander and the vegetable oil. When the time's up, add the squash and stock to the pan. Score the rectangle again and push the inner pastry down with the back of a spoon to form a shallow hollow. Drain the beetroot and cut them in half. This is a quick supper, so I generally use a favourite branded curry powder, but you could easily make your own spice mix if you prefer. Cut the baking parchment about twice the diameter of the baking tin then press it into the tin, leaving plenty of over-hang. Add the butter and when it has melted, the chopped. L Louise 117 followers More information Creamy parsnip soup | Nigel Slater This time, I have used parmesan, the most umami rich of the cheeses, to quell the sweetness, and it works brilliantly.