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The Kitchen Diaries

The Kitchen Diaries

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Place them cut-side down in a single layer in the pan, add the butter and let them brown very lightly, then add the onion. Continue cooking for about 10 minutes, until the sprouts are softening and the onion is translucent. Shred the kale finely, cook in the melted butter and oil in a shallow pan for three minutes, tossing it gently, then add a little salt and the golden sultanas. Put the oven on at 200C/gas mark 6. Cut the sausage into short lengths, about the size of a wine cork, then let them cook in a deep, heavy, ovenproof pan over a low heat. Some of the fat should leak out as they colour. While they are cooking, peel and roughly chop the onion. As he explains in his excellent book, `Appetite', he is all about a minimalist approach to recipe writing, to advance the greatest culinary pleasure of being able to cook without a cookbook, or, at the very least, with only the barest suggestions from the author on how to go about doing things with some ingredients at hand. This is the most attractive aspect of several current popular culinary writers, not the least of whom is Slater's compatriot, Jamie Oliver, who seems to worship the ground on which Slater walks. Tip the mixture into a gratin dish. Avoid the temptation to smooth the top. Toss the breadcrumbs with the grated Pecorino and scatter over the top. Bake for about 35 to 40 minutes.

The Kitchen Diaries II by Nigel Slater | Waterstones The Kitchen Diaries II by Nigel Slater | Waterstones

Put 500g of minced lamb into a large mixing bowl and add 2 teaspoons of ground ginger, a teaspoon of ground coriander, 2 teaspoons each of chopped thyme and rosemary leaves, and a tablespoon of chopped parsley. The title does not lie: this really is a culinary diary and not a cookbook. There is an entry for every day of the year: always food-related but sometimes merely about shopping for food, or what's growing in his garden, or what he bought and ate. Only occasionally are actual recipes spelled out in a way that can be reproduced. More often, a dish is described sufficiently that a reasonably experienced cook could figure out how to make something similar -- if she could find the ingredients.A cold, wet autumn begs for game birds, roasted and served up with mash (potato, celeriac and potato, pumpkin, parsnip), if for no other reason than they feel right. Imagine a roast partridge, its skin crisp, its flesh the rose side of bloody, with a mound of nutty-tasting celeriac and potato mash; a grouse with a pool of hot bread sauce and a couple of roast parsnips; or pigeon, as bloody as you like, with a mash of buttered, peppered swede. If you are using a freezer, remove the sorbet after two hours and beat it firmly, bringing the frozen edges into the middle. Now return it to the freezer for a further hour, repeat, then freeze again. At this point you might well wonder what on earth I am up to as the mixture will look somewhat dodgy, with a frozen layer of white on top and a liquid layer underneath. Trust me. It will all blend together at the final beating. Nigel has appeared at the Berlin Literary Festivalin conversation with Priya Basil, in Birmingham with Ravinder Bhogal (2018)and in Dublin (2019) with Marian Keyes. Nigel's achievement in this book is to make our tastebuds tingle: from the colourful descriptions of the vegetables at the farmers' markets, to the smell of the cheeses at the deli, every recipe is an assault on the senses. The recipes themselves are not necessarily ingenious, or even original, but what is conveyed constantly is Nigel's passion for food. The recipes themselves are often simple- in fact sometimes they aren't recipes at all, but just wonderful mouth-watering descriptions of what Nigel put on his plate that day; such as chunky quality sausages with thyme-baked squash.

Kitchen Diaries III by Nigel A Year of Good Eating: The Kitchen Diaries III by Nigel

Certain recipes are inextricably linked with falling leaves and the damp, fungal scent of autumn. This casserole of mildly spicy, deeply smoky flavours is such a meal. I think of it as principally a Saturday lunch dish, so I try to remember to soak the beans on a Friday night. Last night I forgot, so this time my ruddy stew will end up as dinner instead.Although the mustard brings with it a certain amount of deep warmth, these are not at all spicy, and are for those who revel in an occasional sweet and extremely tactile supper. Slater has two elder brothers, Adrian and John. John was the child of a neighbour, and was adopted by Slater's parents before the writer was born. Don’t skip the resting of the meat in the fridge. Once the lamb is on the grill, try not to move it around. Let the meat form a light crust before you attempt to turn it over, otherwise the kofta may break up. Although best known for uncomplicated, comfort food recipes presented in early bestselling books such as The 30-Minute Cook and Real Cooking, as well as his engaging, memoir-like columns for The Observer, Slater became known to a wider audience with the publication of Toast: The Story of a Boy's Hunger, a moving and award-winning autobiography focused on his love of food, his childhood, his family relationships (his mother died of asthma when he was nine), and his burgeoning sexuality.



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