What I like and really enjoy about this cookbook, besides the simplicity and feature calligrapher, Tom Kemp, how much is conveyed with fewer ingredients and a relaxed approach to these recipes. The format is fitting too, short and compact, bright and bold. It is a wonderful cookbook and is hard to imagine that it truly is plant based driven, which was probably unconsciously done, if I may assume. I feel as though this cookbook was more to do with what he ate then a way of eating. Something perhaps one can relate too; as we age, presumably, we eat less or food becomes more of what sustains us for longer periods of time. How do we keep the internal engine, our bodies, nourished... going. Therefore appealing to anyone struggling or coming to that culinary conclusion within themselves.
It was hard deciding which recipe to share however I did pick one that I thought even though we are in a different season, it still may be enjoyed; plus right now I am gobbling up sweet potatoes... or yams like crazy!
Sweet Potatoes, Tomatoes
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Serves 2
sweet potatoes 1kg
butter 50g
dried, fine breadcrumbs 120g
lemon zest, finely grated 1 teaspoon
tarragon leaves, chopped 1 tablespoon
an egg
a little flour
groundnut or vegetable oil, for shallow frying
For the quick tomato sauce:
tomatoes 500g
garlic 2 cloves
olive oil 3 tablespoons
basil leaves 10
Peel the sweet potatoes and cut into large chunks, then steam for about twenty minutes till tender enough to crush. Mash with the butter and set aside to cool.
Put the breadcrumbs on a plate, then add the zest and tarragon and combine. Crack the egg into a shallow bowl and briefly beat with a fork to mix the white and yolk.
When the mash is cool, shape into four large balls and pat them, with floury hands, into patties. Dip the patties first into the beaten egg, then into the crumbs. Put them on a baking sheet and refrigerate for thirty minutes.
Make the tomato sauce: chop the tomatoes. Crush the garlic. Warm the olive oil in a saucepan, add the tomatoes and garlic and a little salt and simmer for fifteen to twenty minutes, stirring regularly. Tear and stir in the basil. season with black pepper.
Warm a little groundnut or vegetable oil in a non-stick frying pan, then lower the cakes into the hot oil and leave to cook, without moving them, for four or five minutes until the underside is crisp and golden. Carefully, using a palette knife or fish slice, turn the cakes over and lightly crisp the other side. Serve with the tomato and basil sauce.
NIGEL SLATER'S RECIPE NOTES: Drain the potatoes very thoroughly before mashing. Let the mash cool before shopping and allow the cakes to rest fully before cooking. If your mixture seems too soft to shape, stir in a tablespoon or two pf flour. Once you have put the cakes into the hot oil, don't move them until the base has crisped, turn them carefully over and let the other side become completely crisp before removing from the pan.
It was hard deciding which recipe to share however I did pick one that I thought even though we are in a different season, it still may be enjoyed; plus right now I am gobbling up sweet potatoes... or yams like crazy!
Sweet Potatoes, Tomatoes
-----------------------------------------------------
Serves 2
sweet potatoes 1kg
butter 50g
dried, fine breadcrumbs 120g
lemon zest, finely grated 1 teaspoon
tarragon leaves, chopped 1 tablespoon
an egg
a little flour
groundnut or vegetable oil, for shallow frying
For the quick tomato sauce:
tomatoes 500g
garlic 2 cloves
olive oil 3 tablespoons
basil leaves 10
Peel the sweet potatoes and cut into large chunks, then steam for about twenty minutes till tender enough to crush. Mash with the butter and set aside to cool.
Put the breadcrumbs on a plate, then add the zest and tarragon and combine. Crack the egg into a shallow bowl and briefly beat with a fork to mix the white and yolk.
When the mash is cool, shape into four large balls and pat them, with floury hands, into patties. Dip the patties first into the beaten egg, then into the crumbs. Put them on a baking sheet and refrigerate for thirty minutes.
Make the tomato sauce: chop the tomatoes. Crush the garlic. Warm the olive oil in a saucepan, add the tomatoes and garlic and a little salt and simmer for fifteen to twenty minutes, stirring regularly. Tear and stir in the basil. season with black pepper.
Warm a little groundnut or vegetable oil in a non-stick frying pan, then lower the cakes into the hot oil and leave to cook, without moving them, for four or five minutes until the underside is crisp and golden. Carefully, using a palette knife or fish slice, turn the cakes over and lightly crisp the other side. Serve with the tomato and basil sauce.
NIGEL SLATER'S RECIPE NOTES: Drain the potatoes very thoroughly before mashing. Let the mash cool before shopping and allow the cakes to rest fully before cooking. If your mixture seems too soft to shape, stir in a tablespoon or two pf flour. Once you have put the cakes into the hot oil, don't move them until the base has crisped, turn them carefully over and let the other side become completely crisp before removing from the pan.
Hope everyone had a lovely weekend and is having a good week. It snowed for most of it. - JD