Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, nigel slater's pig & fig. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Nigel Slater's Pig & Fig is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Nigel Slater's Pig & Fig is something that I’ve loved my entire life. They’re nice and they look wonderful.
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.
To begin with this recipe, we have to first prepare a few components. You can have nigel slater's pig & fig using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Nigel Slater's Pig & Fig:
- Make ready 1 packet 4 medium- or 5 small-sized figs, halved
- Make ready 220 ml dry apple cider
- Prepare 2 medium sized pork chops
- Prepare Oil of choice (butter or avocado)
- Prepare Salt & Pepper
- Prepare Dash Rosemary (optional)
Sometimes there is not time for full-on artistry, or to surrender into the meditative process. 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. 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 demonstrates straightforward, down to earth cooking, filmed at his home vegetable patch and on friends' allotments.
Instructions to make Nigel Slater's Pig & Fig:
- 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.
What Didn't: The recipe called for sirloin. 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 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. Nigel Slater has been writing recipes for longer than I've been alive. Pork and apple is a winter classic.
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