Eat: The Little Book of Fast Food by Nigel Slater

By Nigel Slater

From the BBC One presenter and writer of ‘The Kitchen Diaries’, this pretty and easy-to-use e-book comprises over six hundred recipe rules and is your crucial go-to for what to cook dinner each day.

Returning to the territory of Nigel’s bestselling ‘Real quickly Food’, ‘Eat’ is bursting with superbly uncomplicated and quick-to-cook recipes, in a trendy and sensible versatile layout that’s effortless to learn and use anywhere.

Enjoy scorching chorizo with potatoes and shallots; a pointy and clean eco-friendly soup; a Vietnamese-inspired prawn baguette; a one-pan Sunday lunch.

Covering every little thing from quickly food to proportion with associates to convenience nutrients, ‘Eat’ is a brand new, and hugely cutting edge, vintage from Nigel Slater.

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Extra info for Eat: The Little Book of Fast Food

Example text

Add the water to a stockpot and bring to a boil. Add the chicken, salt, and carrot and cook over medium-high heat for 15 minutes, or until the meat is tender. Take the chicken out and tear the meat off the bones using two forks—one to hold the bone and one to tear the meat. Discard the bones. Put the meat back into the stockpot. Add the macaroni, sausages, cabbage, pepper, butter, sautéed onion, and garlic. Simmer over medium-low heat for 15 minutes, or until the macaroni is tender. Pour in the milk and simmer for 5 more minutes.

Sauté the garlic until lightly browned. Add the Liver Paste, sugar, vinegar, water, soy sauce, salt and pepper and simmer over medium heat for 10 minutes or until the sauce thickens. Serve the pork with the Lechon Sauce and hot steamed rice. 48 the filipino cookbook Serves 4 to 6 Preparation time: 20 minutes Cooking time: 30 minutes 2 lbs (1 kg) pork belly (or “side pork”) or shoulder, preferably with skin on 8 cups (2 liters) water 3 cloves garlic, crushed with the side of knife 1 bay leaf 1 teaspoon freshly ground black pepper 1 teaspoon salt 2 cups (500 ml) oil, for deep-frying Lechon Sauce (Makes about 11/2 cups/ 375 ml) 1 cup (200 g) Liver Paste (page 23) 1 tablespoon oil 3 cloves garlic, crushed with the side of knife and minced 1 tablespoon sugar 3 tablespoons Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13) 3 tablespoons water 1 tablespoon soy sauce 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Glazed Christmas Ham with Pineapple Fiery Pork Stew with Coconut Hamon Bicol Express An elegant roasted ham, or hamon, is the centerpiece of a Filipino family’s Christmas Eve dinner.

Serves 4 to 6 Preparation time: 20 minutes Cooking time: 30 minutes 1 medium unripe papaya (11/3 lbs/600 g), peeled and grated to make 3 cups (450 g) 2 cups (500 ml) oil for deep-frying (page 18) 1/4 lb (125 g) small fresh shrimp, shell and head on Spicy Garlic Vinegar Dipping Sauce (page 22), for dipping Batter 1 cup (112 g) cornstarch 1 cup (125 g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (125 ml) annatto water (page 19) 2 eggs, beaten Combine the ingredients for the Batter and mix thoroughly.

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