His food writing has won him numerous awards, and his autobiography, Toast: A Story of a Boy's Hunger, earned him a Glenfiddich Award. Add the mint and basil leaves—you’ll keep them whole—to a bowl with the watercress, but leave out any tough stems. Read about our approach to external linking. Let the flavors mingle for a few minutes before serving. All rights reserved, Recipe from Edible OKC at https://edibleoklahomacity.ediblecommunities.com/recipes/nigel-slater-s-salad-chicken-mint-and-peaches, 1⅓ pounds of bone-in, skin-on chicken breasts, 4 peaches—a white peach will lend a milder, sweeter flavor; a yellow peach gives a full, tangy flavor, 3 tablespoons freshly squeezed lime juice, 2 to 3 tablespoons sugar (I used cane sugar), 2 to 3 tablespoons water, more if you need to balance the final product. Copyright ©2020 Edible Oklahoma City. Adapted from Ripe: A cook in the orchard This salad is, to me, perfect for summer.
Adapted from Ripe: A cook in the orchard This salad is, to me, perfect for summer. He worked in restaurants around the country from the age of 16, then moved to London and became a recipe tester and a cook for food photography.
If you would like it more sweet, add more sugar, ½ tablespoon at a time. Nigel Slater is one of Britain's best-loved cookery writers. Nigel Slater is one of Britain's best-loved cookery writers. 0 Shares. It’s lovely as a light, but strong lunch; bright from the peaches’ acidity and full-bodied thanks to the fish sauce. Toss all of the ingredients together with the dressing—add it a few spoonfuls at a time and taste as you toss; you don’t necessarily have to use the whole batch. Halve the bell peppers, remove the seeds, and slice them into long, very fine strips. Born in Wolverhampton, Nigel began cooking at an early age. Rub them with olive oil, and sprinkle generously with salt and pepper. In a small jar or bowl, combine the lime juice, fish sauce, 2 tablespoons of sugar, the water, garlic, and the chili. Roast for 30 minutes or until the chicken is golden and lightly cooked through. Preheat the oven to 450 degrees Fahrenheit. Next, slice the peaches in half, remove the pits, and slice the peaches into thick pieces. Nigel Slater’s Salad of Chicken, Mint, and Peaches.
If the flavor overwhelms you, add more water, 1 tablespoon at a time. Rinse and dry the chicken breasts, then place them in a single layer in small roasting pan or baking dish.
Despite having written for food magazines since 1988, first at Marie Claire Magazine, then for the Observer, then in his own recipe books, it took a long time before he could be persuaded to transfer his skills to TV. Finally, shred the chicken and its crisp skin. Add the bell peppers and the peaches to the bowl with the herbs. Nigel has published several recipe books, the first of which was Real Fast Food, published in 1993. Remove from the oven and allow them to rest for ten minutes or so. Whisk well, then taste. It’s lovely as a light, but strong lunch; bright from the peaches’ acidity and full-bodied thanks to the fish sauce. Next, make the dressing.