Tag Archives: Nigel Slater

Just stop it

20 Sunday Feb 2022

Posted by in Recipe, Uncategorized

≈ Leave a comment

Tags

, , , , , ,

I’ve been making stew. It’s hard to fathom why in the almost ten years since I started writing this blog I have not written about stew before. Stewed prunes don’t count. Also, pressure cooked stews don’t really count either, because you don’t have anything to do once it’s on the hob. And I have too many memories of holding the screaming pot under a cold tap, the way it all suddenly went wrong, the lid clamped shut, steam billowing into my face. I can’t do pressure cookers.

This is a French stew, one where you need to stand over it or nearby. I watched my friend Pippa (above) make it, in her kitchen the other day, under a low ceiling, in the Teign Valley, in Devon, on the western edge of Dartmoor. I could give you the postcode, but it wouldn’t conjure up the feeling. And what was that feeling? The feeling of slowness, of the juice of meat, of onions. Of chats, of being away for the first time in two years, properly away, no internet signal, no service on my phone, with friends. Friends! We didn’t watch that show, but we did watch Frasier in the mornings, as a kind of primer for the day. It made me think of Cheers, and also how sexy chinos are on a woman, particularly on Roz in Frasier, who wore them high and belted. I have forgotten to watch comedy, and it is a good idea, during these weird times to do that, and in the morning.

I grew up in Devon. East Devon; Ottery St. Mary, then Exeter. I lived in this county almost from birth until I was sixteen years old. I had an Exeter accent, which is not cute and cuddly, but rather flat and know-it-all, but also lovely in its way. You need to speak as if you are world weary, your arms crossed under a plinth-like bosom, eyes closing against the injustices of the world. I did this at 13. Where’s it to? instead of Where is it? And Bugger me, dun’ee fret? Instead of, Gosh, you’re a worrier, aren’t you?

Because stress is sort of alien here, not in Exeter so much, but out in the country, with the dense folds of trees, sessile oak mainly, and the swooping valley that opens out in front of you, and the red earth, red sand, the burbling of the river Teign and its mineral coldness, its red funghi and green coverings, the moss, the sharp stones under bare feet. No one is on time, strictly speaking. My last morning there was spent looking out over the great swathes of trees in February sunshine, and listening to Mark the builder’s radio – Aerosmith pounding into the clean high-up air, and none of it mattered. I didn’t sit there thinking, oh, if only it was still and quiet. I sat thinking, it is perfect, like this. A person nearby fixing something and me with a cup of tea not thinking about the train I was about to catch.

Lastly, Pippa told me about a woman at a recent festival who sat on a chair up on a hill and listened to people’s problems. She was not professionally trained, but she was a good enough listener. People came to her with a problem and she listened and then delivered her verdict. She called it Just Stop It. The queues for this were round the block, apparently. So just stop it, stop the worrying. Start watching comedy in the morning, drinking cider, seeing people, at a distance if necessary. But go. Stop it and go. And maybe cut down on the peanut butter.

A simple stew

Adapted from Nigel Slater, Tender Volume 1 – and with inspiration taken from Pippa and Ralph.

I used cider instead of beer – which is what NS calls for here and Trappist beer at that – but it worked well. I added shredded Brussel sprouts too. NS recommends as the ideal accompaniment, ‘boiled potatoes as big as your fist, their edges bruised and floury.’ The inclusion of apple sauce is optional, but it works well together: ‘the point where the sharp apple sauce oozes into the onion gravy‘.

Butter, a thick slice

Stewing beef – approx 750g

Large onions – 2

Thyme – a few sprigs

Plain flour – 2 tbs (you could use cornstarch if you’re GF)

Beer or cider – 2 bottles (500ml approx)

Bay leaves – 2 or 3, torn

Redcurrant or apple jelly – 2 tbs

Apple sauce (optional)

Apples 5 or 6, the sharper the better

Butter, a walnut-sized knob

Sugar, a little to taste

Ground cinnamon, a knifepoint

Preheat the oven to 350F/180C/Gas 4. Melt the butter in a large casserole to which you have a lid. The heat should be ‘quite sprightly’. Cut the beef into four pieces, each nicely seasoned with salt and black pepper, then introduce to the sizzling butter. Let the meat colour on one side, then turn it over. Peel, halve, and thinly slice the onions while the meat browns. Once coloured, remove the meat to a plate and turn down the heat. Add the onions to the pan, with the thyme sprigs, and cook over low to medium heat until the onions are soft and golden. Stir in the flour and cook until it is the palest gold colour, then pour in the beer/cider and add the torn bay leaves. Once the sizzling has subsided and it is approaching the boiling point, return the beef and its juices to the pan and turn down the heat. Season with salt and black pepper, cover with a lid, and place in the oven. Bake for a good hour to an hour and a half. Check it once or twice.

Apple sauce, if using: Peel the apples, core them, and cut into coarse chunks. Put them into a pan with a little water and the butter and bring to a boil. Decrease the heat, cover with a lid, and let cook to a sloppy mess. However, this will only happen with cooking apples. Eating apples will retain their shape. Sweeten with a little sugar and ground cinnamon, then beat with a fork or wooden spoon until smooth (for cookers). Once the stew is done, lift the lid from the stew-pot and stir in the jelly. Check the seasoning, adding salt, pepper, and jelly as you go. Serve with the apple sauce.

IMG_5350

Stew is unphotographable. This is the best I could do.

If you are interested, Oliver Burkeman’s bi-monthly newsletter, The Imperfectionist is really helpful for sorting stuff out. His most recent one is here.

Semi-derelict

17 Tuesday Aug 2021

Posted by in Garden, Travel, Uncategorized

≈ 7 Comments

Tags

, , , , , , ,

She stood on the doorstep with a carton of blackcurrants, the top decorated with the pungent leaves. English but so long in France that she was a bit like Jane Birkin; she had a way of speaking English that sounded translated. She was an illustrator and had bought the house semi-derelict with her French husband and turned this annexe into a one up one down house for paying guests. I found it hard to warm to her, but I recognise it now as jealousy. The garden was ramshackle but loved and beautiful to me for that reason, with ducks and their ducklings skittering about, while various cats lounged on the vegetable beds. He – the husband – was a fanatical gardener and barely spoke. As if it was all too much, or he’d gone feral here, with the woodland at the bottom of the garden and the stream, and the birds he was protecting. Don’t go near that tree, he said, because they’re nesting. He was French and so his insouciance was more acceptable, don’t ask me why. They were both not exactly host material.

Over the years, I have listened to/read the same story told through various lenses, but the words are the same; rambling, derelict, remote, dusty plain, our hideaway, our tumble-down cottage, our house (well, one of our houses), we couldn’t find the front door for the brambles, didn’t even know there was a swimming pool, it wasn’t on the spec, rotting floorboards.

Often they wonder if it is worth it, because of the upkeep. And travel more difficult now. We are so lucky, they always say. And I think, yes you are. To be in France or elsewhere in the seventies or eighties when property was cheap, and you had a few extra bob. Then you held on to it, improved it, gradually the area became more sought after. These accretions are often slow and subtle.

The pioneer spirit looks different now, more calculated, and documented up the wazoo. I wonder if we could ever return to the relative innocence of Patience Gray in Honey from a Weed (‘I was able to light a fire, start the pot with its contents cooking, plunge into the sea at mid-day and by the time I had swum across the bay and back, lunch was ready and the fire a heap of ashes’.) or Elizabeth David brushing the fish with branches of rosemary dipped in olive oil. My own mother bought a three storey house in southern Spain for £2,000, now long gone. All the walls sloped, and swallows nested in the rafters. We had no glass in the windows only shutters. We would get lifts to places in the back of the post mistress’s van or occasionally the back of a tractor. What I remember was how unrelaxing it was. Hard work. We were dusty, tired, often bored, but our skin shone from the olive oil, sunshine and mountain air. Also: the coffee, the tomatoes, the smell of the bakery with its tough brown loaves. The way bits of wall came off on your clothes.

I suppose my mum’s place too was semi-derelict, or as one guest called it – in the days when strangers responded to an ad in Loot and were sent the keys – ‘your hovel’.

The punnet of blackcurrants are swiftly deployed. And I am left with the tale – that they zoned in on this area of unflashy northern France, their demands were few; a bus stop so their daughter could get to school on her own, relative ease of access to a town, a garden to grow vegetables. Then they got to work, quietly and slowly until they built a life.

The blackcurrants are washed and not dealt with in any way, the ‘beard’ still intact. Then they are gently heated on the hob, with the tiniest splash of water along with the sugar. They are cooked when the skins split, and then you eat them like that with ice cream, yoghurt etc. Or once cooked you can push them through a sieve to get a purée. They still retain their tartness, despite sugar, and always arrive in the same way; offered in an old ice cream carton, from a muddy hand, or a repurposed punnet. Some currants will still be attached to the stalks, leaves will be amongst them, the colour reminiscent of beetles. Or ink. Or soot. They are not glossy. I tend to eat them raw as I work my way round the allotment.

Blackcurrant compote (to add to meringue and cream or rice pudding or ice cream). Adapted from Nigel Slater, Tender Volume 2.

300g blackcurrants, 3 tbs caster sugar (or to taste), a shake of water (2 tbs)

Wash blackcurrants, pull from their stalks if necessary, put them in a stainless steel saucepan, with the sugar, water and bring gently to boil. As soon as they start to burst and the juice turns purple, remove from heat and set aside. Leave to cool, then chill.

Onward

23 Friday Apr 2021

Posted by in Uncategorized

≈ 4 Comments

Tags

, , ,

I am an opsimath, apparently. Those who learn only late in life. I had to get to my middle years before I went outside, not just in the summer, which until I was 35 I believed outside was for, but all year, and even better in the winter months, because of all the space I could be alone in – so much more of it when it’s cold.

Spring is an extrovert’s time, busy, crowded with growing and incident. This time, it is magnified by the fact that suddenly all the shops are open. Clothes flap in the wind, installed outside charity shops, and lines form outside the library, each person with book in hand, barbeque coal heaped up outside the hardware store, men with newly shorn heads. Spring promises everything, it is the archetypal over-promiser…it promises renewal, hope, sun and warmth, and a trip to Marks and Sparks for fresh underwear. 

But when snow fell, that day on April 12th, it was as if winter had come back. I went to the allotment very early, snow falling thick and silent, and the wheels of my bike made furrows showing up the dark beneath. I was alone there. I planted out some mangetout seedlings, hopeless as they later collapsed, limp with fatigue. I can’t think what possessed me to do it, except I was alone and felt demented with happiness about it and wanted to be productive.

I loved being there, even though the snow revealed my actions, my footsteps halted by the greenhouse, not a step behind, which is, to be clear, not ‘my land’. I was once asked, as if in a court of law, about a footprint found on the back plot; the plot holder was new, so hadn’t understood that we are free to walk around, as long as we stick to paths. He wasn’t new to passive aggression though. Or being a knob. 

Later it was as if no snow had been. There is always a feeling of the fragility of the enterprise at the allotment, which works by tacit agreement; not to talk too much, not to intrude or nick things, not to bring up politics or go on a rant. It is communal without being in any sense shared. 

I like the odd chat; I like how Richard, from one plot over, always sits with his back to me, his face to the sun, and sorts through his seeds. I feel his presence, which is kindly and calm. But my relationship is more with the place itself, an unprepossessing area next to a railway track, but which is still full of blossom; pear, plum, apple trees rampant with it and as I stood back from the peas, having tied them sadly to stakes, the blossom rained down like snow. 

Peas, I have come late to you too, believing that you were difficult to grow. Advice is very mixed, depending on who you read. Nigel Slater (another one who loves winter – perhaps it’s the jumpers) is a fan and has written a very useful ‘pea diary’ in his book Tender (Vol.1)

In it he tests Douce Provence (‘a forgotten pea from a time when legumes were grown more for drying than for eating fresh’), which is said to withstand frost and Hurst Greenshaft which is a very popular variety (‘Long pods and good cropping from plant about 60cms high’) and which I have ordered along with Kelvedon Wonder (a heavy cropping dwarf variety). He also recommends Lincoln and Onward, ‘a delectably sweet pea that is probably widest grown’. Sarah Raven on the other hands gushes about Alderman and there is a video of her munching on the peas raw, furrowing her thumb through the pod, and eating them like sweets.

Another delight is to watch how the tendrils coil around pea sticks (they need something to scramble up). Hazel is traditional, but any prunings work, as long as they can stand upright. I fell off my bike transporting a bushel of branches for the purpose.

Definition of opsimath comes from The Uncommon Reader by Alan Bennett, a timely read, very short, and I think a miniature masterpiece. Green peas and ham recipe here.

Update 10/6

Early Nigel

31 Saturday Jan 2015

Posted by in Recipe

≈ 19 Comments

Tags

, , , , , , , ,

IMG_7189

I recently went to visit my friend Claudia who I’ve known for 18 years and who lives in the wilds of North Essex. It is the sort of relationship where we often forget to be in touch, and because of the fact that I’ve been in LA, things have happened to one another that neither of us have had much access to. She has had three children, who have grown up despite me. They built a house I didn’t see.

I met Claudia on the first day of drama school. Our friendship has been characterised by food and poetry, packets of ten Silk Cut and the very first intimacy we ever shared which was that we both experienced dizzy spells; Claudia because of Ménière’s disease and me because of recurring labrynthitis. In the background a man sang. We sat on armchairs – part of some kind of scene study.

I was, and continue to be, eight years older than her. However, she was often cast as my mother, screaming at me from the top of the stairs as I ‘eloped’ on one particular occasion with a voice and bearing so like my actual mother I was unable to carry on down the stairs and out the door. Our relationship continued in this vein, with me living in vacant houses, friends’ sofas, the odd floor and Claudia settled into domesticity in Clapham with an actual kitchen. I got to know it well and her brother who lived there and who once told me that you were upper class if you could circle your wrist with your forefinger and thumb and I couldn’t. I don’t think he meant anything by it and he was always very friendly, even when I set off the burglar alarm and the police called him at work.

IMG_7140

Food and poetry was our thing. Nigel Slater, Louis MacNiece, roast potatoes in goose fat, huge bricks of cheese, shards of shredded lamb, Elizabeth Bishop, Philip Larkin, Vicki Feaver. We would rehearse each other either in an empty acting room or at the kitchen table for the strange ritual of Speech and Verse where we were regularly sent before a panel of judges who talked about such things as ‘interplay rhythm’ and us having no legs. And all the while, we ate fish finger sandwiches, smoked and talked about squid ink. Because there was the River Cafe and Early Nigel (Slater) and a kind of romping carnivorous lust.

IMG_7119

It was a difficult thing to sustain. It was a bit Francis Bacon, a bit tiring, and a long time ago. This time it was the quiet I needed, the complete absence of sound.

We went for a walk and watched the ponies break into a gallop, then rub their conker-coloured rumps on the ground, the smell of manure and hay, their velvety noses, the bare clink of metal. There was a frost that covered the ground, a spare-looking snow. There was the house itself which is all wood, low-slung beams, an old Nissan hut in a disused airfield. There were the children, who were a bit magic, one of whom is my god-daughter who reads with the same relentless drive as I did; a book a day, as if it were some kind of illness.

What has survived? Because so often in those very site-specific friendships, it is hard when those things, those props, have been taken away. I can’t drink coffee anymore, a thing we obsessed about; must be a stove-top percolator, milk must be warmed, cup must be hot etc. The colour a manilla cigar. Bread is hard; we loved bread, slathered with butter and a thick and amateur marmalade. Bacon. I’m not that person anymore, or not much of her remains. But what we had was lamb, the kids did too with spinach I believe and orzo. We all ate it. And since I’ve come back all I’ve done is roast lamb: lamb shoulder, lamb leg, tarred with oil and salt, rosemary somewhere deep inside, garlic charred to oblivion.

Lamb survived. (And Claudia did too, still my mother). I got the recipe from Nigel Slater’s Real Cooking – a book I would heartily recommend if winter food is exerting its bleak tyranny. It’s one of his early ones; you see his hands a lot, it’s spare and simple. A bit of poetry I think.

Roast leg of lamb with garlic and rosemary

Adapted from Nigel Slater, Real Cooking

“Fat – sticky and rich – is the bonus for the pork eater. With lamb it is the bones. The sweet, crunchy, brittle bones of a cutlet, or the softer lump in a chump chop, are a true treat for those not too proud to gnaw at the table. Lamb clings to its bones more tightly than does pork or beef, demanding that we pick up and chew. The meat around the bone being the sweetest of course. Cutlery is for wimps.” Nigel Slater, Real Cooking

Olive oil, not much

A leg of lamb (about 2kg in weight)

A few bushy sprigs of rosemary

6 garlic cloves, peeled

Sea salt

Set the oven to 230C/450F. Pierce the fat of the leg of lamb with the point of a sharp knife. Into each hole stuff a small sprig of rosemary and a slice of garlic (do the rosemary first, and then shove in garlic – according to NS this is easier). My lamb is rarely so invaded as Joe likes herbs to be ‘shown’ to the meat (see below).

Drizzle and dab fat and aromatics with oil. Grind over some salt (don’t go overboard here). Place in roasting tin and leave to roast for about 15 minutes per 500g, in other words about an hour. After 20 minutes, turn the oven temperature down to 200C/400F. If you wanted to include potatoes, which NS does, then set the lamb directly on one of the oven shelves and place roasting tin of 6 large scrubbed potatoes, sliced, underneath with a few shakings of salt and daubs of butter. The lamb will drip all over the potatoes which you may like.

Remove the lamb from the oven and let it rest for about 20 minutes before carving. After that first meal, I use the bones and any adhered meat for a broth which I then eat for days.

IMG_7265

IMG_5545

A mess of meringue

08 Friday Mar 2013

Posted by in Recipe

≈ 7 Comments

Tags

, , , , , , , , , ,

IMG_1771

The thing about meringue is that it’s two quite different things in one. And it is precisely this interplay – the squidgy, marshmallow centre combined with the shatteringly fragile shell that makes it so addictive. And why shop-bought ones rarely work. And that almost colourless colour; palest fawn, the exact shade of my favourite sofa which is currently doing time in an outbuilding in Suffolk. Apparently, according to almost every meringue writer I’ve encountered, the trick is to never ever open the oven door. Go away for the weekend if you must. The meringue must dry out, preferably overnight with the oven off. It is very hard to wait, because a meringue is so enticing, so visually sumptuous. But try.

This recipe is in essence a pavlova, a pudding made for, and named after, the Russian dancer Anna Pavlova, who visited Australia in the thirties. It is known principally as an Australian pudding, then, but its roots lie in the European pâtisserie tradition. What makes it particularly Australian here is the way it is served; with cream and passion fruit, mainly. And the shape which is similar to a large, round nest. Being half Australian, I expected to know this pudding. I certainly remember the fruit; dripping mangoes for breakfast, the flesh scored into succulent cubes. Passion fruit in its calloused skin, all green and beady, and lychees, like sinister eyeballs. Everything dripped, I remember. It was hot and endlessly wet, either from the afternoon storms or from our torrential sweat. It was my first experience of scale.

Sydney was big and new, and the highways ran through the city in a way that seemed to gobble everything up. London afterwards felt like toy town. I have always believed in small. I never wanted a bigger bedroom growing up. Sydney seemed vaguely hostile to me. Tall and glossy, with nowhere to hide. Little did I know, LA was waiting.

IMG_1791

Choose sour, sharp fruit to balance the sweet blandness of the cream and meringue. Passion fruit, unblowsy strawberries, loganberries or raspberries all work. Of course mangoes are beautiful here too; slippery and lavish as a bar of luxury soap. Nigel Slater, whose recipe I am following, would disapprove of such a cornucopia of fruits for a pavlova, but as I couldn’t find any ripe passion fruit, I arrived at the solitary kiwi. They grow here with gay abandon, though with less commercial success nowadays due to their excessive watering demands. Their general ubiquity (they travel and store well) can make them seem rather ordinary, and they’re often horribly hard. But when they have had the chance to sit and soften, the taste can be mellow and delightful – tart apple, strawberry and a melodious banana combine. I blitzed the kiwis in the blender and crowned them with a few slivers of mango here and they were a hit. And I like the sparkly seeds.

IMG_8860

Local kiwi fruit

I have to confess I love Kerstin Rodgers‘s idea of dribbling salty caramel over the whole thing, although this is verging on the orgiastic. Frankly, you need to get naked. Maybe next time. As to size, I decided on several small nests rather that one big one as it felt less perilous. Alternatively, pile the whole lot in voluptuous folds on to a baking tray and bake for an hour.

Pavlova

Adapted from Nigel Slater, Appetite

Enough for 8-10

6 large free-range egg whites (use the yolks for citrus curd)

Pinch of salt

350g (12 oz) caster/superfine sugar

300ml (10 fl oz) whipping cream

Some ideas for fruit

8 Passion fruit, cut in half – the pulp spooned over the cream

3 kiwi fruit, peeled and blitzed in a blender and poured over

A ripe mango, cut in half, sliced and added

Preheat the oven to 140C/275F. Lightly grease 1 large or 2 smaller baking trays and line with non-stick baking paper. Separate the eggs, dropping the whites into an extremely clean bowl, and the yolks into another (always great for curd or ice cream or indeed mayonnaise). It’s important that there is no yolk caught up with the whites as the fat in the egg yolk will stop the whites thickening. Beat the egg whites with the pinch of salt until shiny and thick. You should be able to turn the bowl upside down and have no fall-out. Now add the sugar – do it in two lots slowly (imagine rain), letting the whisk continue to turn at moderate speed. You will feel the mixture begin to thicken with the weight of the sugar. Keep going until the mixture is thick and glossy, but don’t overwhip – this will loosen it, and you want it to be so thick that it takes a while to fall off the whisk. I know there are many who say you should add cornflour (cornstarch) and white wine vinegar at this point, but I am not convinced there is enough of a difference to warrant it.

Drop 8 large spoonfuls of the mixture (about 10 cm/4 in round) on the baking trays and try to fashion a ‘nest’ with a small dip in the middle. Bake for 45 minutes until pale in colour. Then turn off the oven, but do not open the door; leave the meringue alone until it’s completely cool.

Wait until the last minute to prepare the pavlova – if it sits for too long once assembled, the cream and fruit start to soften the meringue. Whip the cream into soft peaks. Spoon some into the centre of each pavlova and let the cream dribble down the sides. Halve the passion fruit and spoon the pulp over the cream, or blitz the kiwi fruit and use in a similar fashion. Drape some mango over the top and tuck in.

Peach cake

10 Tuesday Jul 2012

Posted by in Recipe

≈ 4 Comments

Tags

, , , , , , , ,

Continuing the cake inventory I started last week, I think this may be The Best Cake I’ve Ever Made. This expression gets bandied about a lot, I admit, and often I make pronouncements that later have to be revised, such as my adolescent belief that Five Star (a pop combo from Romford who all looked like versions of Michael Jackson) were “brilliant.”

That said, I think this is one of the best cakes I’ve made so far, and I take no credit for it at all. It’s all Nigel Slater, except for the almond extract and a redeployment of the blueberries. I’ve always been a fan of almonds – the only drawback being that an excess of ground almonds in a cake can make all the ingredients collapse into a kind of almond-induced stupor. I love moist, but I don’t really want a cake to drip. The almond’s strength is that it mitigates against the dryness of flour. Whenever I’ve made an all-flour cake, a few hours after it’s cooled it’s like eating hunks of stale bread. And dry cake is always disappointing, no matter how much you try to bury it beneath an avalanche of icing. Too much ground almond though, and it’s wet sand, so balance is all. This recipe captures the perfect ratio of crumbly and cakey with an almond-rich warmth.

Now to the idea of peaches and sponge – it feels as if the textures would be at war with one another. However, the peaches hang in the cake, discrete, plump and surprising. And because stone fruit and almonds are related (they belong to the Drupe family), the flavours speak sympathetically to each other. Of course, most of the fruit falls to the bottom of the cake – I would love to know how to prevent this: maybe make the pieces smaller – but apart from this one aesthetic gripe, it is a thing of gentle, rustic beauty and our guests ate it in silence. Always a good sign. The smell is wondrous, it is the pale golden-brown of a wheat field and icebergs of peach are still visible through the sponge.

In Nigel Slater’s version, the blueberries and peaches are all jumbled up together, but the blueberry needs its own stage, I feel. It is the colour of midnight, a sombre, ink-blue (Robert Frost said “I taste in them sometimes the flavour of soot”), and I don’t want it to have to share the limelight. Its true home is the American cobbler, and it seems happiest when it can seep and bubble, turning a deep, hot, liquid pink. I’ve used it here as a compote to douse the ice cream. Many feel it lacks the acidic surge, the sheer clout of other berries, and it can underwhelm. I have added lemon juice and bay leaves to the compote to counter this. It is very fine.

Peach Cake

Adapted from Nigel Slater, Summer Cake Recipes, The Observer

Serves 8-10

175g butter, softened

175g golden caster sugar

225g ripe peaches

2 large eggs at room temperature

175g self-raising flour (or 1 tsp baking powder for every 125g of plain flour)

100g ground almonds

1 tsp grated orange zest

a few drops of almond extract

150g blueberries (optional)

Method

Butter and line the base of a 20cm (8 in) loose-bottomed cake tin with baking paper. Set the oven at 170C/350F.

Cream the butter and sugar together until pale and fluffy. Peel, halve, stone and roughly chop the peaches. If the peaches are very ripe, the skin will peel off easily. Otherwise, scald them in boiling water, lift out using a slotted spoon, and peel off the skin when it has cooled slightly. Beat the eggs lightly then add, a little at a time, to the creamed butter and sugar. If there is any sign of curdling, stir in a tablespoon of the flour.

Mix the flour and almonds together and fold into the mixture, in two or three separate lots. Add the orange zest and almond extract, and once they are incorporated add the chopped peaches and blueberries (if using).

Scrape the mixture into the cake tin and bake for about 1 hour. Test with a skewer – if it comes out relatively clean, then the cake is done. Leave the cake to cool for 10 minutes or so in the tin, run a palette knife around the edge, then slide out on to a plate, decorating as the fancy takes you; fresh berries, fruit compote, ice cream, thin single cream, the possibilities are endless. This is also lovely for breakfast.

Blueberry Compote

Adapted from Jane’s Grigson’s Fruit Book

1lb blueberries

Grated zest and juice of a lemon

¼ tsp ground cinnamon or 1 cinnamon stick

¼ tsp freshly grated nutmeg

Pinch of salt

60g/2oz/¼ cup cane sugar or maple sugar

2 bay leaves

1 tsp cornstarch or arrowroot

Method

Put sugar, spices, cornstarch, salt and bay leaves into a heavy saucepan, and mix together with 150ml (5 fl oz/⅔ cup) water. When smooth, put in the blueberries and set over a moderate heat. Stir until the liquid clears and thickens. Add extra water if you want a runnier consistency. Stir in the zest and lemon juice gradually to taste. Let it cool. Keep chilled. The flavours will intensify over time.

Addendum added 20/7/12

This blueberry compote also makes a glorious jam. Place it over a medium high heat and reduce until the liquid is about half. A couple of splashes of balsamic vinegar and a sprig of basil or tarragon also lifts the flavours and makes the blueberry sparkle. Pot it up and keep in the fridge.

 

Purple-heart

22 Tuesday May 2012

Posted by in Recipe

≈ 6 Comments

Tags

, , , , , , ,

It’s the colour: that deep, baked-in pink. Magenta, leaning to purple, almost black at its heart. When you cut it, it bleeds, staining like a mulberry. Lusty, earthy, sublime, it’s the most medieval of vegetables. Juiced raw, it’s fresh and lemony. Roasted, it becomes silkily black. Left in the oven overnight and eaten in the morning, tenderly wizened, it’s perfect with broken bacon and some goat’s cheese. Of course it’s brilliant in chocolate cake. Damp and glottal.

It’s a bit of a brute, though, at first glance. The shaggy skin slips off like a coat once boiled or baked, and then it’s much prettier in the altogether –  glossy and vibrant. It shares its pigment, betalain, with bougainvillea, those papery flowers that froth over walls everywhere in LA. And the sweetness, noticeable in all root vegetables and unmistakable here, comes from its cousin, the sugar beet.

It’s interesting to me that even when I’m writing about vegetables, I’m still writing about sugar. Apparently, we have evolved to like sweet things, to seek them out, and our quest has aided our evolution and survival. I wonder how Jaffa Cakes fit into this paradigm. I remember my brother hiding them under the bed and behind the sofa, the tell-tale crackle of cellophane, that slippery sleeve of cakes, all the more delectable for being contraband. I too was a hoarder, a squirreler of chocolate and sweets. Cadbury’s Creme Eggs at dawn, that kind of thing. Now, when it comes to sugar, I’m like a bloodhound – a sugarhound, if you will. I’m forever attuned.

The sweetness and texture of beets – a sort of ‘wet bite’ – comes from the combination of starch and sugar. Moist heat – boiling or steaming – quickly softens the starches and keeps the colour pure, and the taste direct and clean. Dry heat – roasting – creates a darker, fuller, more complex flavour. This is where the beet’s sugars start to caramelize and you get that burnished, bronzed sweetness. This is the Maillard reaction, and apparently accounts for why we are all addicted to French fries.

Incidentally, it may feel a bit late to be talking about beets (beetroot to you in Blighty), and they’ve certainly peaked, but they’re still everywhere in farmers’ markets in LA. Check for freshness by buying them with their tops attached, and leave about an inch of the top and stem on for cooking so the colour doesn’t leach out. Look at the greens as well, and avoid anything limp or drab.

Chocolate Beet Cake

Inspired by Nigel Slater, Tender

The beets translate here into glorious dankness. Moist but not cloying. Good quality chocolate is important, as is the cocoa powder. The accompanying crème fraîche is a nod to the sour cream used alongside Eastern European beetroot dishes, and is definitely not an afterthought.

8oz (250g) beets, unpeeled

7oz (200g) dark chocolate (60-70 percent cocoa solids)

4tbs/60ml hot espresso (or water)

7oz (200g) room temperature butter, cubed

1 cup (135g) plain flour

3tbs very good quality cocoa powder

1 heaped tsp baking powder

5 eggs, at room temperature

1 cup (200g) golden caster sugar/superfine sugar

(or give ‘normal’ sugar a quick whizz in the coffee grinder)

Pinch of sea salt

Method

Lightly butter an 8in (20cm) cake tin and line the base with baking parchment. Put the beets in cold water in a deep pan and bring to the boil. They will be ‘knifepoint’ tender in about 45 minutes, depending on the size. The smaller the better – look for ones the shape of lightbulbs. Drain and let them cool under running water. Peel them using a kitchen towel, or your fingers if they’re made of asbestos. Blitz in a blender to a rough puree.

Preheat the oven to 350F (180C). Break the chocolate into bits the size of gravel. Melt the chocolate pieces in a small bowl resting over a pan of barely simmering water. Don’t stir. When it looks almost melted, turn off the heat, but leave the bowl over the hot water and pour over the espresso. Stir it once. Add the cubed butter to the melted chocolate, and leave to soften, pushing it down under the chocolate if need be.

Sift together the flour, cocoa powder, salt and baking powder in a separate bowl. Remove the bowl of chocolate now from the heat and let it cool for a few minutes. Whisk the egg yolks together briskly and then add to the melted chocolate. Mix in the beet puree. Whip the egg whites until stiff, then gradually rain in the sugar. Fold the egg white mixture into the melted chocolate. Do not overmix, but go deep into the goo with a large metal spoon, using a figure-of-eight movement. Fold in the dry ingredients. Scrape the batter into the prepared cake tin, smoothing the top, and reduce the heat of the oven to 325C (160C) and bake for about 40 minutes, or until the sides are firm and set, but the centre still has a little wobble to it. Let the cake cool completely, then remove it from the tin. Serve with crème fraîche.

Roasted beets with balsamic vinegar  

From Nigel Slater, Real Food

Good to kill two birds with one stone and boil a load of beets for the cake and this dish too. Once you start this, it will quickly become a necessary part of your cooking life during beet season. Initially it will feel like too much work. This gripe quickly fades on eating.

Serves 2

6 small beetroot, with stems and tops on, if possible

A dash of olive oil

2 medium-sized onions, peeled

A sprinkling of balsamic vinegar

Method

Follow the instructions for boiling the beets above. Peel away the skins – using a kitchen towel if you have some – and cut each beet into wedges and toss them in a roasting tin with a little olive oil. Cut the onions into segments from root to tip. Add them to the beets and cover the roasting tin with foil. Roast in a hot oven (200C/400F) for thirty minutes. Remove the foil, add a dash of balsamic vinegar – not too much, just enough to add some depth and character – and a little salt. Return to the oven for a further thirty minutes, this time without the foil, until the beets are starting to brown and curl up. Serve with roast meat. Also, goat’s cheese is very nice. I have a feeling Roquefort would be pretty good too.