NIGEL'S RECIPES

Catch up on the dishes featured in Nigel Barden's food slot, every Thursday on Drivetime.

** Read Nigel's biography

                                                                                           

Sautéed Eel With Persillade

By Rick Stein from French Odyssey

Serves 4

Preparation time less than 30 mins

Cooking time less than 10 mins

This resulted from an idyllic eel-fishing trip in the Garonne. Bernard, the skipper, served them up for dinner like this. I think nothing could bring out the delicious quality of eel fat better than this simple saute with garlic and parsley.
Ingredients
For the eel
450g/14¾oz skinned eel on the bone
25g/1oz plain flour, for dusting
For the persillade
10g/½oz peeled garlic
15g/½oz flatleaf parsley leaves
1 tbsp sunflower oil
salt and freshly ground black pepper
50g/1¾oz unsalted butter
To serve
lemon wedges
crusty bread

Method
1. Cut the eel across into 5cm/2in pieces, then dust them with the flour and knock off the excess.
2. For the persillade, put the garlic onto a board and crush briefly under the blade of a large knife. Add the parsley leaves and finely chop them together.
3. Heat the oil in a large frying pan, add the eel pieces and sauté on one side over a medium heat for 2-3 minutes, seasoning them lightly with a little salt and pepper as they cook. Turn them over, season once more and fry for a further 2-3 minutes until cooked through.
4. When the eel is almost cooked, take a second frying pan, add the butter and melt it over a medium heat. Add the persillade and cook very gently for 15 seconds to take away the raw taste of the garlic.
5. Tip the fried eel pieces into the second pan and toss everything together well.
6. Transfer to a warmed serving plate, garnish with the lemon wedges and serve with plenty of crusty bread.
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Roast Grouse by Christopher Sykes from Upper Crust

Serves 1
Preparation timeless than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 grouse
55g/2oz butter
2 pieces of streaky bacon, rind removed
a few sprigs of thyme
salt and freshly ground black pepper

Method
1. Rub the grouse all over with the butter including the inside cavity. Then lay the bacon across the breast of the grouse.
2. Season generously with salt and pepper, put the thyme sprigs over breasts and place in a hot oven for 10 minutes, then lower to a moderate oven for 5 more minutes (for rare) and 10 minutes (for well done).

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Cheese In A Box by James Martin from Housecall

Serves 4

Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients
1 box of camembert or Cooleney (Irish cheese)
salt and freshly ground black pepper
2 thyme sprigs
olive oil

Method

1. Remove the wrapping from the cheese and discard.
2. Slice the cheese in half horizontally and return to the box; one half in the lid, the other in the base.
3. Season each half with salt and freshly ground black pepper. Add a sprig of thyme to each and drizzle both with olive oil.
4. Bake in a hot oven for approximately 5 minutes or until the cheese has melted.
5. Serve in the boxes with crusty bread for dipping.
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Apples

Curried parsnip and apple soup
by Antony Worrall Thompson from Saturday Kitchen

Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients 1 heaped tsp coriander seeds
1 heaped tsp cumin seeds
6 whole cardamom pods, seeds only
40g/1½oz butter
1 tbsp oil
2 medium onions, chopped
2 cloves garlic
1 heaped tsp ground ginger
1 tsp turmeric 700g/1lb young parsnips
1.2litres/2 pints good flavoured vegetable or chicken stock
salt
freshly ground black pepper
1 medium Bramley apple
double cream, to serve

Method
1. Heat a small frying pan and dry roast the coriander, cumin and cardamom seeds. This is to toast them and draw out their flavour.
2. After 2-3 minutes, they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar.
3. Heat the butter and oil in a pan until the butter begins to foam, then add the onions and cook for two minutes. Add the garlic and cook for one minute, then add all the crushed spices, along with the ginger and turmeric, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 2.5cm/1in cubes.
4. Add the parsnips to the pan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for one hour without putting on a lid.
5. When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then sieve, squashing the ingredients through using the bowl or a ladle.
6. After the soup has been pureéd return it to the pan and taste to check the seasoning.
7. When you're ready to serve, re-heat very gently.
8. Peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes.
9. Swirl in the double cream and serve in hot soup bowls.

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Bacon and apple salad
by Ed Baines from Ready Steady Cook

Preparation time less than 30 mins, Cooking time less than 10 mins
Serves 1

Ingredients

2 slices bacon, sliced
1 apple, peeled and sliced
1 thick slice bread, cut into chunks
pinch chilli flakes
large handful mixed herbs
1 tbsp olive oil
1 tsp red wine vinegar


Method
1. Pan-fry the bacon until crisp and golden.
2. Remove from pan and throw in the apples. Cook until browned and slightly softened.
3. Remove the apple mixture from the pan and put the chunks of bread in the remaining juices. Cook until crisp and golden.
4. Place the bacon, apple and bread with the chilli flakes and herbs in a mixing bowl and stir in the dressing of the olive oil and red wine vinegar. Mix together.
5. Serve.

and click here for the recipe for those delicious Potato Cakes.

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Roast Saddle of Venison with a Ragout of Broad Beans, Peas, and Smoked Bacon
by Michael Caines from Countryfile Summer Diaries

Preparation time 30 mins to 1 hourCooking time 10 to 30 mins
Serves 4

Ingredients For the venison

800g/1¾lb saddle of venison, trimmed and ready to cook
salt and freshly ground black pepper
dash vegetable oil
1 tbsp unsalted butter

For the ragout
160g/5½oz unsalted butter
280g/10oz button onions, peeled
120g/4¼oz smoked bacon lardons
290ml/10fl oz water
60g/2¼oz peas
60g/2¼oz broad beans, peeled
1 tsp chopped fresh rosemary

Method
1. For the venison, heat a little oil and the butter in a thick-bottomed pan. Season the venison with salt and freshly ground black pepper. When the butter is foaming add the venison and sear the meat on all sides. Cook for approximately ten minutes for medium-rare then remove from the heat and leave to rest for a further 15 minutes.
2. For the ragout, melt 40g/1½oz butter in a pan and add the button onions. When the onions are lightly coloured, add the lardons and brown well. Pour the water into the pan, just covering the onions and lardons. Cover the pan with a piece of buttered greaseproof or parchment paper and cook until the water has reduced and the onions are soft.
3. Once the onions are cooked, add the peas and broad beans and cook for a further two minutes. Whisk in the remaining butter to thicken the sauce and add the chopped rosemary.
4. To serve, slice the venison. Place a little ragout into the middle of four serving plates and place the venison on top. Pour more of the sauce over and around.

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Roasted Venison with Roasted Vegetables
by Antony Worrall Thompson

Preparation time less than 30 minsCooking time 10 to 30 mins
Serves 1
Ingredients
1 tsp olive oil
1 venison steak
a few thyme sprigs
1-2 garlic cloves, peeled and crushed
For the roast vegetables
1 tbsp olive oil
1 sweet potato, peeled and cut into discs
1-2 garlic cloves, peeled
a few thyme sprigs
½ red onion, peeled and cut into wedges

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. To make the roast vegetables, heat the oil in an oven-proof pan and sauté the sweet potato and garlic for a few minutes, to soften. Add the thyme and onion to the pan and heat for a further two minutes.
3. Transfer the pan to the oven and roast the vegetables for 10-15 minutes, or until tender and charred.
4. To make the venison, heat the oil in a pan and sear the venison for one minute on each side. Add the thyme and garlic to the pan and then transfer to the oven and roast for 10-15 minutes, or until the venison is cooked.
5. Remove the venison and roast vegetables from the oven and serve.
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Pot Roasted Venison
Preparation time overnightCooking time over 2 hours
Serves 8-9
Ingredients
1 haunch venison, 3kg/6¾lb in weight
570ml/1 pint red wine
1 onion, peeled and sliced
2 bay leaves
6 juniper berries, crushed
60ml/2fl oz balsamic vinegar
2 tbsp redcurrant jelly

Method
1. Mix together the wine, vinegar, onion, bayleaves and juniper berries to make a marinade. Put the venison in a large dish and pour over the marinade. Cover and leave in a cool place for 24 hours.
2. Heat the oven to 170C/325F/Gas 3.
3. Take the venison out of the marinade and dry with kitchen paper. Cook quickly to brown the meat in a non-stick frying pan and put in a large casserole dish. Bring the marinade to boiling point and add to the casserole. Season with salt and pepper and cover. Bake in the oven for 3 hours.
4. Take out the meat and allow to rest for 10 minutes before carving.
5. Reduce the marinade by a quarter and stir in the jelly until glossy. Serve with the venison.


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Salad of radicchio, chicory and rocket by James Martin from Housecall Serves 4

Preparation time less than 30 mins Cooking time no cooking required

Ingredients 1 head radicchio, finely sliced 2 heads chicory cut in 2.5cm/1in pieces handful of rocket leaves 4 tbsp extra virgin olive oil 1 tbsp aged red wine vinegar 1 tsp Dijon mustard 1 shallot, finely sliced salt and freshly ground black pepper

Method 1. Mix the three salad leaves and place in a bowl. 2. Combine the remaining ingredients and spoon enough dressing over the salad to lightly coat the leaves and toss to combine.

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Crayfish Boil by Stefan Pflaumer of Back to Basics Restaurant, Foley St, London W1

Ingredients: Serves 4

4-6 Crayfish per person (depending on hunger)
Crayfish seasoning:
6 tsp paprika
6 tsp celery salt
1 tsp coriander seeds
1 tsp black pepper
1 tsp cayenne pepper
1 tsp ground ginger
1 tsp ground mace
1 tsp mustard seeds
1 tsp chilli powder
1 tsp ground celery

1. Bring a large pan of water to the boil (4-5 pints, 2-3 litres) & add the crayfish seasoning.

2. Keep at a fierce boil, with a lid on & depending on your preference add the live crayfish 4-6 at a time & boil for 5 mins, by which time they should be floating on top of the water.

If you prefer not killing them this way, then get your fishmonger to kill them for you, or put them live into a freezer for half an hour, during which time they will become torpid & sleepy & drive the point of a knife through the back of their head before placing them in the boiling water.

3. Remove the crayfish with a slotted spoon, drain & cook next batch of crayfish.

4. Serve with a beer, & if you fancy some dips, then try mayonnaise, sweet chilli sauce or clarified butter. (For clarified butter, place a good dollop into a pan & melt slowly until the milk solids sink & clear golden liquid rises to surface. Skim off any scum & pour off the liquid for dipping).



RAYMOND BLANC'S PLUM CRUMBLE

Serves 2
Preparation time: 10 minutes
Special equipment: Gratin dishes
Cooking time: 20 min

Planning Ahead:
You can prepare the crumble topping one day in advance

Ingredients
For the crumble topping:
50g Butter, unsalted, room temperature
100g Plain flour
50g Castor sugar
2g Vanilla syrup (boil 1 chopped vanilla pod with 50ml of water and 50g of castor sugar and puree in a blender)

For the plums:
10g Butter, unsalted
10g Castor Sugar
200g Ripe plums, macerated with sugar
20ml (2tbsp) Plum alcohol (eau de Mirabelle)

For the Crumble:
Pre-heat the oven to 180 degrees C. In a large bowl, with your fingertips, rub the softened butter into the flour and sugar until the mixture forms a light breadcrumb texture then mix in the lemon zest and vanilla syrup. Sprinkle the crumble topping on an oven proof tray and place in the pre-heated oven to lightly colour for 20 minutes.

To cook the plums:
On a medium heat, in a medium stainless stell saucepan, melt the sugar and butter together. Cook for 4-5 minutes until the saugar and butter turn to a light caramel. Stir in the plums and cook for 3 minutes until bubbles are just breaking the surface and remove from the heat.

Serving:
Spoon the warm plums into the bottom of an ovenproof gratin dish, top with the crumble mix and re-heat through the oven. Serve with vanilla ice cream.

Chef's notes:
The amount of sugar will depend on the ripeness and quality of your fruit - taste first!
Do not over work the crumble mixture or the gluten in the flour will be activated causing the topping to become heavy!
The cooking time will depend on the ripenss of your plums.

Peas
Tonight Nigel talked peas..for his great recipe click here

Lamb

‘PATATAS ALINADAS’ BY Ben Tish of Salt Yard Restaurant, Goodge Street, London W1

Serves 2 (To serve 4 simply double the quantities)


1 x 250g lamb leg gigot cut in half. (Gigot as the leg is known in Scotland, originating from the French for ‘leg of Mutton’)
250g Jersey royal potatoes, cleaned and peeled
2 Piquillo peppers, sliced (these are the wood roasted red peppers from Navarra which can be bought in tins). Otherwise roast & skin an everyday red pepper
2 cloves garlic, crushed and chopped
25g parsley chopped
1 sprig rosemary
30ml olive oil
15ml extra virgin olive oil
5 ml white balsamic vinegar or any sweet vinegar
Sea salt and pepper

1. Marinate the lamb in the olive oil with the rosemary for 6 hours
2. Cook the jersey royals in boiling salted water until tender
3. When cooked drain and lightly crush with a fork, add the garlic, vinegar, extra virgin oil and piquillo peppers. Season well and keep warm.
4. Remove lamb from the marinade, season well and chargrill or pan fry until pink over a high heat, for 4 mins per side
5. Rest for five minutes, slice and serve on top of the patatas aliñadas.


For Nigels' other suggested recipe for roast leg of spring lamb with garlic and rosemary -
click here


Lamb top tips:

• The fat should be creamy white, not oily or yellow, which again indicates age.
• If the fat crumbles easily & looks brittle, it’s probably an indication it’s been frozen for some time, & will normally shrink during cooking & taste bland.
• A blue tinge around the knuckle & rib bones suggests that the animal is young.
• Lambs meat is particularly because the animals meet their maker before their connective tissues toughen & therefore the tissues dissolve more easily during cooking.

• 4kg chicken necks
• 2 kg chopped veal bones
• 1 split and chopped calves foot
• 2 large onions peeled cut in half
• 3 carrots
• ½ head of celery
• 1 bay leaf
• 2 sprigs of thyme
• ½ head of garlic cut in half
• 3 peppercorns
  
  Method:
  
  You will need a large pot 5 litre capacity
  
  Put everything in the pot together and cover with cold water and bring to the boil and skim regularly
  Cook for approx 2 hours and pass through a chinois, which is a very fine conical sieve (or a colander will do)
  
  BASE VEAL JUS
  
  Stage Two
  
  Ingredients:
  
  
• 1 shallot peeled and sliced thinly
• ¼ med leek sliced thinly and washed
• ½ stick celery sliced thinly
• ½ carrot sliced thinly
• ¼ bulb garlic cut in half
• Bouquet Garni (thyme, bay leaf, peppercorns)
• 1 roast chicken carcass
• ¼ bottle red wine
• Reduced veal stock from the night before (see stage 1)
• ¼ litre of tomato juice