This month’s Recipes From My Bookshelf is one of my current favourite recipe books (although I will admit this changes all the time!) When I first announced I would be running this series lovely Fay asked if I would feature a Nigel Slater book, and so here is one for you lovely lot. It’s his latest offering, and I would highly recommend it for a sneaky Christmas present – either for yourself or a food loving friend or family member.
Eat is the latest offering from one of my favourite TV cooks, Nigel Slater. We already own rather a large collection of his books (seven I think…) and so when this gorgeous one hit the shelves lovely B treated me to it*
The first thing that struck me when he handed it to me was how beautiful the design is. It’s smaller than your average recipe book and is a cross between a paperback and hardback. Is a softback a thing? Who knows, but if it is, then this is one. It just feels and looks lovely. So brucey bonus points right there.
The tagline of Eat is ‘The Little Book of Fast Food’, so it’s packed full of brilliantly quick recipes that you can knock up after a long day at work. Those types of meals seem to be the ones that we struggle with the most, so I’m certain that we’ll be using it a lot – which also means it will soon be covered in grease stains, but hey that’s the sign of a well loved cook book!
The only thing I would mention is that it could be fairly easy to get caught out when buying the ingredients for the recipes. At the top of the page there is a list of main ingredients (without quantities), so you really need to read the whole recipe before you head off to the shops. In the recipe itself a few extras normally sneak in too – but these tend to be store cupboard items like salt, soy sauce etc. Which isn’t a problem, but could be frustrating if it just so happens to be the day that you don’t have one of those items! Likewise, at the start of the recipes you aren’t told to preheat the over, it just sneaks in at a later step, when you are told to roast your food. These are only minor things, but Nigel is relying on you being an organised cook who reads through the recipes completely before you begin.
What We Cooked:
Potatoes with spices and spinach
Serves 2-3 as a side dish (we ate these with pan roasted salmon – delicious!)
800g large, floury potatoes
5 Banana shallots
½ teaspoon cayenne
1 teaspoon dried chilli flakes
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon crushed garlic
2 teaspoons sea salt flakes
4 tablespoons groundnut oil (I substituted this for olive oil)
2 large handfuls of spinach
- Preheat the oven to 200oC/Gas Mark 6.
- Cut the potatoes into large pieces and cook in deep, salted water for 15 minutes (or until almost tender)
- Peel the shallots and halve them lengthways.
- Drain the potatoes and place them in a large bowl, together with the shallots.
- Add the garlic and all of the spices, before adding the oil and salt.
- Toss it all together before topping them into a roasting tin and roasting in the oven until crisp.
- Wash the spinach and place in a pan over a moderate heat. Cover with a lid and leave for a minute or two to wilt.
- Toss with the crisp potatoes and serve topped with a little yoghurt and torn coriander.
We absolutely loved these! They are basically spicey roast potatoes with some spinach chucked in, so as far as we are concerned there’s nothing not to like. They have a pleasant heat, the kind where you know that there are spices, but not so much that it blows your head off. There’s no doubt that we’ll be having these again soon.
Have a lovely Wednesday,
* we may not be allowed to buy ourselves cookbooks under our ban, but we sure as hell can buy them as presents!