Nigel Slater's Pig & Fig. A trip to every foodie's favourite destination, San Sebastián, inspires Nigel Slater to take a walk on the wild side. Few culinary bedfellows are quite as cosy as these two, says Nigel Slater. Whether you plump for pig or ox, slow-cooked cheek is one of the simplest and most delicious things you can make.
Reprinted with permission from Ripe by Nigel Slater. Nigel Slater demonstrates straightforward, down to earth cooking, filmed at his home vegetable patch and on friends' allotments. Each programme takes us through a week's worth of simple suppers. You can have Nigel Slater's Pig & Fig using 6 ingredients and 7 steps. This is how you cook that.
Ingredients of Nigel Slater's Pig & Fig
- Prepare 1 packet of 4 medium- or 5 small-sized figs, halved.
- You need 220 ml of dry apple cider.
- You need 2 of medium sized pork chops.
- It’s of Oil of choice (butter or avocado).
- Prepare of Salt & Pepper.
- Prepare Dash of Rosemary (optional).
Pork and apple is a winter classic. But now just swap the apple for the sweet-sharp tang of gooseberries and summer greens. The three little pigs I got to know last summer. Nigel Slater's version in The Kitchen Diaries is humbly named: "A really good spaghetti bolognese" doesn't begin to cover it.
Nigel Slater's Pig & Fig instructions
- Season both sides of the pork chops with salt, pepper and rosemary..
- With the hob on medium-high heat, add the oil and thoroughly brown both sides of the pork chops. NOTE: Do ensure that the pan is quite hot before adding in the meat in order to achieve that beautiful, golden brown sear..
- Once the pork is nicely browned on both sides, add dry cider..
- Allow the cider starts to bubble, then turn down the heat and let sit for about 2-3 minutes..
- Place figs into the pan and cover with a lid. Cook for another 5 minutes or so..
- After 5 minutes, uncover the pan and continue cooking until the cider sauce has reduced to half its volume..
- Serve with sides of potatoes or greens..
This minty pea soup from Nigel Slater is light, bright, and will make you feel like a million bucks—and it comes together pretty near instantly if you have a good broth on hand. Nigel Slater writes with a passion for food that is highly inspiring. His recipes are relatively straight-forward, with an emphasis on fine ingredients prepared simply. Everything I have prepared has been. NIGEL SLATER, a food writer, used an unusual method to help him lose fat from around his middle.