Nigel Slater's Pig & Fig
Nigel Slater's Pig & Fig

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, nigel slater's pig & fig. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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. But whatever you do, don't try to rush it, says Nigel Slater.

Nigel Slater's Pig & Fig is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Nigel Slater's Pig & Fig is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook nigel slater's pig & fig using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Nigel Slater's Pig & Fig:
  1. Make ready 1 packet 4 medium- or 5 small-sized figs, halved
  2. Make ready 220 ml dry apple cider
  3. Prepare 2 medium sized pork chops
  4. Take Oil of choice (butter or avocado)
  5. Take Salt & Pepper
  6. Take Dash Rosemary (optional)

I also liked Slater's use of peppery watercress to significantly bulk out the vegetable component, while still keeping the fragrant mint and cilantro for authenticity. What Didn't: The recipe called for sirloin. enter. The food writer embarks upon a Middle Eastern culinary adventure to explore some of the oldest and grandest cuisines in the world. Some of these foods have spread around the world.

Instructions to make Nigel Slater's Pig & Fig:
  1. Season both sides of the pork chops with salt, pepper and rosemary.
  2. 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.
  3. Once the pork is nicely browned on both sides, add dry cider.
  4. Allow the cider starts to bubble, then turn down the heat and let sit for about 2-3 minutes.
  5. Place figs into the pan and cover with a lid. Cook for another 5 minutes or so.
  6. After 5 minutes, uncover the pan and continue cooking until the cider sauce has reduced to half its volume.
  7. Serve with sides of potatoes or greens.

The food writer embarks upon a Middle Eastern culinary adventure to explore some of the oldest and grandest cuisines in the world. Some of these foods have spread around the world. On the chicken, Slater notes, "Sometimes you can find raw diced chicken at the butcher's or supermarket, but if not, then a mixture of thigh and breast, coarsely diced, is fine too." Nigel Slater's version in The Kitchen Diaries is humbly named: "A really good spaghetti bolognese" doesn't begin to cover it. Nigel Scullion in Darwin as he announces his retirement from politics. (ABC News: Mike Donnelly). Nigel Scullion poses with the NT's traditional owners after a meeting with the Northern Land Council.

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