Nigel Slater’s baked rice with pancetta, mushrooms and goat’s cheese. The recipe In a frying pan, cook 140g pancetta, cut into small cubes, until appetisingly golden. You may need a little oil. When the pancetta is ready, remove and set aside, then pour 3 tablespoons of oil into the pan. Slice 200g mushrooms and lightly brown them in the oil over a moderate heat. Tip 200g of arborio rice into the pan, return the pancetta, season with salt and coarse pepper, then transfer to a baking tin or dish and pour in 450ml of hot stock. Stir lightly, bring to the boil, then transfer to the oven, set at 200C/gas mark 6, and bake for 25-30 minutes.
The trick Use arborio rice. The twist Use dried porcini, reconstituted in the stock, in place of the fresh chestnut mushrooms. Irish independent: Yotam Ottolenghi's recipes inspired by the Emerald Isle. Given that the purpose of lists is, generally, to organise things, they are often remarkably random and even controversial. Last month's Time magazine, for example, sparked a furore when its list of the "13 gods of food" included only four women, none of them a chef. Well, there are so many women doing amazing things in kitchens that to try to redress the balance by naming just a few in the space I have here would be a disservice to the rest. So, instead, I am going to create my own list (hopefully a less random and controversial one): the 13 food-related things I love about Ireland. My four headline acts are Myrtle, Darina and Rachel Allen, the three generations of women at the helm of the impossibly idyllic Ballymaloe restaurant and cookery school in Cork; and my beloved mother-in-law Greta.
(Having said I wouldn't name specific women, I've managed to contradict myself right at the start.) Potato bread with creamy mushrooms Serves four. Heat the oven to 200C/390F/gas mark 6. 'Irish' stew. Food - Recipes : Shepherd's pie with spiced parsnip mash. Duck legs with sweet-and-sour roasted plums recipe. Lean Lamb Hotpot - Recipe - Hairy Bikers. How to cook the perfect Lancashire hotpot. One of the great stews of the world, Lancashire hotpot is a dish that makes a virtue of simplicity.
The name, often assumed to refer to the cooking vessel used (traditionally a tall, straight-sided earthenware pot) is actually more likely to be connected what lies within, which originally would have been a hodge-podge or jumble of ingredients – whatever was to hand that day. Millworkers are often said to have invented this particular hotpot, but, as has been pointed out, few people would have had ovens at home in the mid-19th century, when the first recipes appear; perhaps it was baked in the communal bread oven as it cooled, or the recipe may have originated somewhat higher up the social scale. Whatever the true history, it is an indisputable northern classic. The meat Jane Grigson sadly observes in English Food that "in the old days, mutton was the meat used [but] now it is almost impossible to buy" – most contemporary recipes call for lamb instead.
The gravy The potatoes The rest. Pheasant pilaf with sweet-sour pears and pearled grains recipe. Nigel Slater's pork and apple recipes. The idea of apple sauce with roast pork has long made good sense. There's the timing – the annual slaughter of the family pig and the frugal use of windfall apples – and the neat way in which the sharpness of the fruit slices through the fat and crackling. Apples work with bacon, too – especially with a joint that has been simmered in apple juice or baked with whole scarlet fruits that puff up like soufflés in the oven. I collected the fruit from the apple tree in the garden this week.
They are a little sweet to go into battle with the quivering fat of a pork loin, but they worked splendidly when sliced and layered with potatoes and chopped streaky bacon rashers in an autumnal boulangère. I put sage in among the layers, too, and sweet onions, cut thinly and softened in the bacon fat. A plump parcel of bacon pastry saw off the rest of the crop, the fruit chopped and tossed among the bacon. The bacon and apple theme need not involve the oven. Apple and bacon boulangère Serves 6. Pork chops with chestnut potatoes recipe. I like to use Middle White. If you use fresh chestnuts, choose chestnuts that are really firm as they will be tastier. Ingredients 4 thick-cut pork chops, on the bone, cut from the end with the fillet attached, skin removed but fat retained (about 300g each) 20 sage leaves 10 cloves of garlic Rind and juice of 1 lemon 200g large waxy potatoes 250g fresh chestnuts or 200g vacuum-packed chestnuts 1 small onion squash 50ml olive oil 10 juniper berries 6 bay leaves In a large pestle and mortar, roughly crush the sage leaves and three cloves of garlic, then add the lemon rind in big pieces removed with a potato peeler.
Season the mixture with salt and pepper and rub onto the pork chops. Leave to marinate while you make the potatoes and squash. Boil a medium pan of water, peel the potatoes and cut them into rough shapes about 5cm square. Preheat the oven to 200C/400F/Gas 6. Heat a griddle pan or prepare the barbecue. Food - Recipes : Irish fish chowder with soda bread. Food - Recipes : Smoked haddock fish pie. Recipes for one: salmon kedgeree. Venison and mushroom stew with pearl barley risotto Recipe. Food - Recipes : Hotpot with vinegar onions. Food - Recipes : Light summer broth with a herb dressing. Roast chicken with courgettes and ricotta recipe. One-pot roast pork chops with fennel & potatoes recipe. Recipes for under £5: baked mackerel with potatoes, thyme and onions.
In its Eat Well for Less series, OFM asked 10 chefs to make a meal for four whose ingredients cost £5 or less – barring items that would already be in the household cupboard, such as olive oil, soy sauce, dried herbs and spices. Mackerel is a beautiful oily fish that is abundant in the UK and as delicious fresh as it is smoked. It is incredibly cheap compared to many fish because it's so readily available and in my opinion a fish that we should eat more of. The meaty but soft, juicy texture goes well with baking potatoes and the strong flavour makes it a good match for a robust herb like thyme, a herb which transforms the dish.
Fish is a wild food and hard to come by cheaply (the fishermen face all weathers and conditions to land their catch for us), but cook seafood with pasta, in risottos or baked with potatoes like this and you can make it go much further. TOTAL £4.74 from Co-op Cook the onions slowly in a pan with the olive oil for around 30 minutes until golden and caramelised. Food - Recipes : Kipper, spinach, bacon and new potato salad. Smoked haddock with buttered spinach & mustard sauce recipe. How to cook perfect tomato soup. As we've been so soggily reminded over recent weeks, British summertime is as much a mindset as a season. Although such biblical deluges should come as no surprise (Elizabeth David, looking on the bright side in her essay, Summer Holidays, wonders "in what other climate could one do three month's work in a fortnight's holiday? "), they can still throw the cook slightly off balance. With barbecues and picnics off the menu for the moment, and stews, bakes and stodgy puddings singing their siren call again, it's not easy to feel inspired about summer cooking.
Soup, I think, is the ideal solution. Lindsey Bareham recipe tomato soup. Although we're well into peak season for commercially grown, greenhouse tomatoes, most home gardeners won't be enjoying a glut for another couple of months yet. The fruit Mark Bittman recipe tomato soup. Mark drains his tomatoes and roasts them for half an hour until lightly browned before using them along with the reserved juice.
Four Seasons recipe tomato soup. Food - Recipes : Lamb and barley hotpot. The new vegetarian: mushroom and carrot blanquette recipe. Vegetarian Lancashire hot pot. 1. To make the sauce, fry the onion and garlic in the 50 ml olive oil for about 4-5 minutes, or until the onion starts to soften. Stir in the tomato purée then cook for 5 minutes, stirring often. 2. Pour in the Madeira, bring the mixture to the boil, then simmer until reduced by three-quarters. Stir in the 450ml stock then the barley, parsnips, carrots, celery and thyme. 3. 4. 5. Vegetarian Recipes. Braised venison and beetroot with horseradish cream recipe.
Smoked haddock, beets and mixed-grain salad - Recipes - Food & Drink. 600g/1¼lb beetroot, scrubbed and halved, leaves reserved 500g/1lb Jerusalem artichokes, scrubbed and halved 2 red onions, cut into wedges 2 tbsp olive oil, plus extra to serve 4 garlic cloves, bashed 1 tsp dried chilli flakes 600g/1¼lb smoked haddock 15g/½oz butter Zest and juice 1 lemon 225g/7½oz pouch cooked mixed grains – I used one with quinoa, spelt and brown lentils Crème fraîche, to serve Preheat the oven to 200C/400F/Gas6. Put the beetroot, artichokes and onion wedges in a large roasting tray. Add the olive oil, garlic and chilli flakes, season with salt and toss to combine. Cook for 35 to 40 minutes, or until tender. Put the haddock on a small tray, add the butter and a splash of lemon juice and some pepper. Cover with foil, cook for 15 to 18 minutes, until cooked and flaky.
Remove from the oven, allow to cool for a few minutes, then flake into large pieces. Empty the grains into a serving bowl and stir in the remaining lemon juice with a good glug of olive oil. Chicken, leek and pearl barley stew with parsley dumplings Recipe. Potato, onion, chestnut. 2 tablespoons olive oil 2 medium-large red onions, finely sliced 1 garlic clove, finely chopped 200g cooked, peeled chestnuts, roughly chopped or crumbled 4 generous knobs of butter, plus extra to serve Sea salt and freshly ground black pepper Preheat the oven to 200°C/Gas 6. Meanwhile, heat the olive oil in a large frying pan over a mediumlow heat. When the potatoes are cooked, transfer them to warm bowls. Plus one To finish, a crumbling of blue cheese, such as Dorset Blue Vinney, enriches the onions and chestnuts beautifully.
Swaps Another great topper is the celeriac and cabbage slaw. Another favourite topper of mine is apple and Cheddar. Hot lentils, cold trout recipe. Fish pie. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online.
A little brown stew of mushrooms and spelt | Nigel Slater's recipe cards. Use fancy mushrooms if you wish, but I rather like this made with an everyday mixture of wide, flat 'field' mushrooms and the small chestnut variety. Add the mushrooms according to their size and thickness, leaving anything particularly small and delicate till last. Serves 4 dried mushrooms 1 tbsppearled spelt 250ga medium onionolive oil 4 tbspgarlic 2 cloves, crushedassorted fresh mushrooms 850gtomato purée 1 tbspplain flour 1 tbspdried chilli flakes ½ teaspoon tsp Put the dried mushrooms into a heatproof bowl, cover with 500ml hot water from the kettle and set aside.
Boil the spelt in lightly salted water for 15 minutes, then drain and set aside. Peel and roughly chop the onion. Finely slice the fresh mushrooms. Pour in the dried mushrooms and their soaking water and bring to the boil. Serve in shallow bowls. • Nigel's new book, Kitchen Diaries II, is published by Fourth Estate at £30.
Angela Hartnett's fish stew recipe. Now the weather's starting to bite, there are few things more pleasing than a warming fish stew. I use monkfish here but john dory and halibut are both robust enough to work. The stew is lovely with the last of the season's courgettes and can be spiced up with chilli. Fish stew with samphire Serves four 1 courgette, sliced75 ml olive oil2 cloves garlic, sliced1 shallot finely sliced4 tomatoes, de-seeded and halved500ml of fish or vegetable stock400g monkfish, cut into 8 pieces200g tin of cannellini beans50g samphire1 tbsp basil, choppedPinch of salt Wash and slice the courgette and leave to one side. Put half of the olive oil into a pan with the garlic and shallot and saute on a medium heat for 2 minutes. Add the courgette and tomato, season and saute for 3 minutes.
Put the remaining olive oil into a pan on medium heat.
Venison and chestnut casserole Recipe. How to cook perfect cullen skink. Cullen skink. Not a promising name for a soup, in all honesty – I think Dickens missed a trick by not borrowing it for one of his villains – but one sniff and you'll be won over. Stuffed full of warming wintery ingredients like smoked fish and starchy potatoes, made rich and comforting with milk or cream, it never fails to cheer, even in the darkest days of January. (Unless, I admit, you're sitting upwind of someone else's helping, in a badly ventilated office, with only a meanly filled, heavily chilled turkey sandwich for company. Then you might feel, with some justification, that cullen skink is as malevolent as it sounds.) About that name: Cullen is, of course, a fishing town on the Moray Firth, an inlet popular with haddock, while "skink" has a more puzzling history. Cattle perhaps being more valuable than fish in coastal regions, the locals adapted the idea to suit their own ingredients – and I'm very glad they did.
The fish The soup base The starch Extras Perfect cullen skink Serves 6. Food - Recipes : Roast partridge with spiced apple sauce and walnut sauce. Pan-roasted lamb's kidney with shallots. Lambs' Kidneys with Two Mustards - Offal. Return to listing This is a lovely light recipe for summer, when lambs' kidneys are at their plump best. I like to keep the mustard flavour quite subtle, but if you like it more pronounced, just add a little more mustard. Serves 2-3 This recipe is taken from How To Cook Book Two First prepare the kidneys: cut them in half horizontally and snip out the white cores with scissors – if you don't the kidneys will be tough – then peel off and discard the skins.
Next place the frying pan over a high heat and heat the butter and oil together. Finally, add the crème fraîche and mustards. Serve right away with plain basmati rice. Return to HomepageVisit the Delia Online Cookery School with WaitroseClick here to go to Waitrose.com Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED. Related recipes No recipes relate to this. Duck with figs recipe. Wild mushroom & chestnut cottage pie recipe. Food - Recipes : Lemon sole goujons with mushy peas and sweet potato chips. Food - Recipes : Brill poached in red wine. Grilled mackerel with beetroot recipe | Angela Hartnett.
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