Nigel Slater's recipes for the sauerkraut pancake and for the pappardelle with green vegetables and yogurt
I just spent a happy afternoon in the kitchen making a free-form pie, teasing the edges of the dough over the filling like a poorly wrapped package, and baking it without dish or pie plate. I love this casual cooking style. Freed from the constraints of a dish or a mould, the pie is left to take its shape on a baking sheet. It's a method that works with plums, apples, slices of pumpkin or potato - firm toppings that hold their shape rather than soft and crispy ones.
This kind of pie is extremely good with onions that you've cooked until they're deep brown and soft enough to crush between your fingers and thumb. Add ribbons of sauerkraut to balance out their sweetness and you're in business. Layer them with a good grater of sharp cheese and a handful of chopped walnuts and you've got a pie to remember. towards pasta dinners. First, a dish of wide ribbons of pappardelle mixed with buttered chard leaves, sweet onions and smoked paprika. A crunchy recipe for a cold fall day.
Sauerkraut, Fontina and Walnut GaletteDefinitely use a metal pie plate if you find it easier than baking the pie on a baking sheet. If you wish, you can prepare a vegetarian sauce for this, adding broth with browned onions and root vegetables, thyme and bay leaf, and simmering for an hour. For 8 people
For the dough: plain flour 250 g salt a large pinch caraway seeds 1 cc butter 150 g, 1 cold egg yolk, water beaten 2 tbsp
For garnish: onions 2, medium to large 3 tbsp olive oil 250g fontina 225g, or other firm cheese grate parsley leaves 10g walnuts 100g mustard grains 1 cspegg 1, beaten
Make the dough: put the flour in a large bowl and add the salt and caraway seeds. Cut the butter into small pieces, add it to the flour, then rub the two together with your thumbs and fingertips. (You can also use a food processor.) When you have a texture that resembles fresh breadcrumbs, stir in the beaten egg yolk and enough ice water (2-3 tbsp) to bring everything together into a soft rolling dough. Cover with film and leave to rest in the fridge for about 30 minutes.
Proceed to the preparation of the garnish: peel the onions and thinly slice them. Set the oven to 180C/thermostat 6.
Heat the oil in a deep saucepan over medium heat, add the onions and cook until tender. they are golden and tender. This will take a good 25 minutes, stirring regularly. Add the sauerkraut to the softened onions. Coarsely grate the cheese and set aside. Coarsely chop the parsley and walnuts, then stir them into the softened onions with the mustard. Set aside while you form the pie.
Line a large baking sheet with parchment paper. Take the dough out of the fridge and roll it into a circle 30 cm in diameter. Carefully lift onto the lined baking sheet. Stir the grated cheese, saving some for later, into the onions and sauerkraut, then season with a little salt and black pepper. Pile the filling on top of the dough, leaving a large space, about 6-7 cm, around the edge.
Fold the edge of the dough up and slightly over the filling . Brush the edge of the pastry with the beaten egg. Spread the rest of the cheese on top, place in the oven and bake for 50-60 minutes until golden.
Let the pie rest for 15 minutes before slicing and serving.
Pappardelle with Greens and Yogurt
I just spent a happy afternoon in the kitchen making a free-form pie, teasing the edges of the dough over the filling like a poorly wrapped package, and baking it without dish or pie plate. I love this casual cooking style. Freed from the constraints of a dish or a mould, the pie is left to take its shape on a baking sheet. It's a method that works with plums, apples, slices of pumpkin or potato - firm toppings that hold their shape rather than soft and crispy ones.
This kind of pie is extremely good with onions that you've cooked until they're deep brown and soft enough to crush between your fingers and thumb. Add ribbons of sauerkraut to balance out their sweetness and you're in business. Layer them with a good grater of sharp cheese and a handful of chopped walnuts and you've got a pie to remember. towards pasta dinners. First, a dish of wide ribbons of pappardelle mixed with buttered chard leaves, sweet onions and smoked paprika. A crunchy recipe for a cold fall day.
Sauerkraut, Fontina and Walnut GaletteDefinitely use a metal pie plate if you find it easier than baking the pie on a baking sheet. If you wish, you can prepare a vegetarian sauce for this, adding broth with browned onions and root vegetables, thyme and bay leaf, and simmering for an hour. For 8 people
For the dough: plain flour 250 g salt a large pinch caraway seeds 1 cc butter 150 g, 1 cold egg yolk, water beaten 2 tbsp
For garnish: onions 2, medium to large 3 tbsp olive oil 250g fontina 225g, or other firm cheese grate parsley leaves 10g walnuts 100g mustard grains 1 cspegg 1, beaten
Make the dough: put the flour in a large bowl and add the salt and caraway seeds. Cut the butter into small pieces, add it to the flour, then rub the two together with your thumbs and fingertips. (You can also use a food processor.) When you have a texture that resembles fresh breadcrumbs, stir in the beaten egg yolk and enough ice water (2-3 tbsp) to bring everything together into a soft rolling dough. Cover with film and leave to rest in the fridge for about 30 minutes.
Proceed to the preparation of the garnish: peel the onions and thinly slice them. Set the oven to 180C/thermostat 6.
Heat the oil in a deep saucepan over medium heat, add the onions and cook until tender. they are golden and tender. This will take a good 25 minutes, stirring regularly. Add the sauerkraut to the softened onions. Coarsely grate the cheese and set aside. Coarsely chop the parsley and walnuts, then stir them into the softened onions with the mustard. Set aside while you form the pie.
Line a large baking sheet with parchment paper. Take the dough out of the fridge and roll it into a circle 30 cm in diameter. Carefully lift onto the lined baking sheet. Stir the grated cheese, saving some for later, into the onions and sauerkraut, then season with a little salt and black pepper. Pile the filling on top of the dough, leaving a large space, about 6-7 cm, around the edge.
Fold the edge of the dough up and slightly over the filling . Brush the edge of the pastry with the beaten egg. Spread the rest of the cheese on top, place in the oven and bake for 50-60 minutes until golden.
Let the pie rest for 15 minutes before slicing and serving.
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