Nor'West News: September 15, 2022
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10<br />
A winning combination for early spring<br />
This slow-cooked, silky<br />
aubergine-chorizo<br />
casserole and a bright,<br />
zesty blood orange<br />
dessert are both<br />
made for double<br />
helpings, writes Nigel<br />
Slater<br />
Slow-cooked aubergine<br />
and chorizo<br />
This is a good-natured dish<br />
that will keep for a day or two.<br />
You could also use it as the filling<br />
for a savoury crumble, with a<br />
crust of breadcrumbs or flour,<br />
butter and crumbled feta. It is<br />
a dish to take your time over,<br />
letting the aubergine soften to<br />
the point where you could cut it<br />
with a spoon.<br />
Serves 4<br />
Ingredients<br />
2 Tbsp olive oil<br />
250g cooking chorizo<br />
1 red onion<br />
<strong>15</strong>0g soft, dried prunes<br />
500g aubergine<br />
1 tsp ground cumin<br />
1 tsp ground coriander<br />
500ml chicken stock<br />
Directions<br />
Warm the olive oil in a deep<br />
saucepan, break the chorizo into<br />
short pieces and add them to the<br />
oil. Let the chorizo cook for 3<br />
or 4 minutes until its torn edges<br />
start to turn golden. Peel and<br />
roughly chop the onion, add to<br />
the pan and continue cooking<br />
until the onion is soft and translucent.<br />
Stir in the prunes.<br />
Set the oven at 180degC. Halve<br />
the aubergine lengthways, cut<br />
into thick slices and then into<br />
small cubes. Add to the pan and<br />
continue cooking until soft and<br />
tender. Stir in the cumin and<br />
coriander and let it cook for a<br />
minute or so, then pour in the<br />
chicken stock, add salt and black<br />
a lid. Bake in the preheated oven<br />
for 45minutes until all is meltingly<br />
soft.<br />
Finely grate the orange zest,<br />
chop the herbs, then mix them<br />
together. Scatter over the stew as<br />
you ladle it into bowls.<br />
Blood orange and lemon<br />
cake<br />
I often cook this cake in early<br />
spring, usually in a traditional<br />
loaf tin, a cut-and-come-again to<br />
take us through the week. This<br />
time I made a shallow version<br />
to offer as dessert. The cake will<br />
cook quite quickly in a shallow,<br />
square tin. Keep an eye on its<br />
progress, testing it after 20 minutes.<br />
It will keep well, too, in a<br />
To<br />
263<br />
finish:<br />
x 180<br />
grated zest of 1 orange<br />
10 mint leaves<br />
a handful of coriander leaves pepper and cover the dish with cake tin or lidded plastic box.<br />
Serves 12<br />
Ingredients<br />
225g soft butter<br />
225g golden caster sugar<br />
grated zest of 1 orange<br />
grated zest of 1 lemon<br />
110g plain flour<br />
1 tsp baking powder<br />
1<strong>15</strong>g ground almonds<br />
3 large eggs<br />
For the syrup:<br />
100g granulated or caster sugar<br />
1 lemon<br />
1 blood orange<br />
To serve:<br />
200ml cream<br />
IN BETWEEN:<br />
For those<br />
who like to<br />
cook with the<br />
seasons, ‘late<br />
winter, early<br />
spring’ seems<br />
to last forever,<br />
says Nigel<br />
Slater. This<br />
combination<br />
allows for both.<br />
PHOTO: GETTY<br />
You will need a square cake tin<br />
Thursday <strong>September</strong> <strong>15</strong> <strong>2022</strong><br />
20-22cm in diameter, lined with<br />
baking parchment.<br />
Directions<br />
Set the oven at 180degC. Put<br />
the butter and sugar into the<br />
bowl of a food mixer and beat<br />
until soft. Finely grate the orange<br />
and lemon zest. Sift the flour and<br />
baking powder, then stir in the<br />
ground almonds.<br />
Break the eggs into a bowl<br />
and beat with a fork. Add to the<br />
butter and sugar a little at time<br />
with the beater at moderate<br />
speed. Should the mixture<br />
curdle, add a little flour. Add<br />
the remaining flour, almonds<br />
and baking powder. Transfer<br />
the mixture to the lined tin,<br />
smoothing the surface as you go.<br />
Bake in the preheated oven for<br />
20-25 minutes.<br />
To make the syrup: Squeeze<br />
the lemon and the orange into a<br />
small saucepan, add the sugar,<br />
then bring to the boil. Let it cook<br />
for a couple of minutes until<br />
lightly syrupy, then remove from<br />
the heat. Using a metal skewer,<br />
pierce about 20 holes in the<br />
surface of the cake, then spoon<br />
the citrus syrup over. Leave the<br />
cake to cool then cut into 12<br />
pieces.<br />
In a cold bowl, whip the<br />
cream until it sits in soft folds,<br />
then place a spoonful on each<br />
cake. Remove the peel from the<br />
blood orange and separate the<br />
segments. Place one on each slice.<br />
– ODT<br />
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