Nigel Slater’s Recipes for Hazelnut Cookies, Baked Plums, and Corn Fritters | Food


I gorged themselves on the last plums, the last Victoria’s still in the refrigerator, their skin almost translucent, their flesh tender as blue. I made the tail of the green queens a chewy, syrupy jam to eat with dollops of white, labneh-like fudge, white as snow. And now it’s the plum’s turn, the drape for the stone fruit of summer, the dark and tiny plums whose brief season has passed in a flash.

I hopped on the first plum sighting last week – my everyone’s favorite kitchen fruit, more valuable even than the first rhubarb or gooseberries – and froze them, ready for pies and cakes or to eat. with roast pork instead of the usual applesauce. This week, I baked a batch with a little sugar in a roasting pan and served them hot by dipping crumbly hazelnut shortbread cookies in the juice.

This shortbread had more than the usual pinch of salt, and was better for it, teasing the flavor of toasted nuts. I also baked my annual marrow this week – really, one a year is enough – grated and tossed into chewy cakes with sweetcorn and served hot in a pan with a chili tomato sauce.

Hazelnut Muscovado cookies

Makes 12 cookies

Butter 225g
golden powdered sugar 75g
light muscovado 75g
peeled hazelnuts 125g, plus 50g
plain flour 175g
corn flour 60g
sea ​​salt flakes vs.

You will also need an 8-inch square pan covered with parchment paper.

Cut the butter into cubes then put it in the bowl of a mixer fitted with a whisk. Add both sugars and beat until light and creamy, regularly scraping the mixture inside the bowl with a rubber spatula.

Preheat the oven to 160 ° C / thermostat 3. Meanwhile, toast all the hazelnuts – including the extra 50g – in a dry pan over moderate heat, shaking the pan regularly to brown them evenly. They are ready when they are pale golden. Reserve 50 g of toasted walnuts. Pour the rest into a food processor and reduce to fine crumbs, roughly the same texture as the ground almonds. Cut the reserved nuts in half.

When the butter and sugars are light and fluffy, gently add the ground hazelnuts, flour and cornstarch. Mix gently until all the ingredients come together to form a soft dough. Transfer to the lined cake tin and gently smooth the surface. Distribute the halved hazelnuts on the surface and bake for 45 minutes.

Take out of the oven, incise in 12 and keep cool in their mold, before breaking them into pieces and keeping them in a cookie mold until use.

Baked plums

Another way to cook plums is to put them in a medium saucepan with sugar and water and bring them to a boil. Lower the heat and simmer for 15 minutes until the fruit separates and the juice turns a rich purple color. For 4 people

plums or plums 500g
caster or powdered sugar 3 tbsp
the water 120ml

Preheat the oven to 200 ° C / thermostat 6. Take the stems of the plums, briefly rinse the fruits under running water, then pour them into an ovenproof dish. Sprinkle with sugar, pour in the water, then bake, uncovered, for 20 minutes until the fruit bursts and is surrounded by purple juice.

Serve the fruit, warm or fresh, accompanied by its syrup and a plate of hazelnut shortbread on top.

Marrow and sweet corn fritters

Fluffy Yellow: You can’t use marrow very often, but it works well as part of a sweetcorn fritter. Photography: Jonathan Lovekin / The Observer

I season these soft and tender grated marrow and sweet corn cakes with togarashi, the powdered Japanese spice blend of dried chili, dried orange peel and sesame. If you prefer something hotter and less aromatic, use ½ to 1 teaspoon of ground chili. Deal 8, serve 4

bone marrow 750g
sweet corn 2 heads of 250g
plain flour 75g
togarashi seasoning 1 teaspoon
Nigella seeds 1 teaspoon
eggs 2
oil for frying
tomatoes 500g
Red pepper 1, large

Peel and seed the marrow – you should have about 600g of flesh – then coarsely grate (I use a food processor fitted with a large “remoulade” grating disc). Transfer to a colander or colander, salt generously and let drain for 30 minutes.

Remove the corn from the cobs with a sharp knife – you should have about 250g of it. Put the sweet corn in a mixing bowl, add the flour, togarashi seasoning and black seed. Separate the eggs, lightly beat the yolks and add them to the sweet corn.

Squeeze the marrow firmly with your fist to remove any excess liquid, then stir in the sweet corn mixture with a fork. Using a large whisk, beat the egg white until stiff, then fold into the marrow and sweetcorn mixture.

Over medium heat, heat a thin layer of oil in a large skillet. Place four large spoonfuls of the mixture – one for each donut – in the hot oil, then cook, 3 or 4 minutes per side, until golden brown and firm. Place on a serving platter and keep warm while you repeat with the rest of the dough.

To make a quick tomato sauce to accompany the donuts, halve 500 g tomatoes, place them cut side up on a drip pan or baking sheet, then sprinkle with a large, finely chopped red pepper and ‘a seasoning of salt and black pepper. Bake under a hot grill for 12-15 minutes until tender and starting to brown here and there. Mash with a fork and serve with the marrow pancakes.

Follow Nigel on Twitter @NigelSlater


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