Category Archives: Nightingale

Nightingale’s Roasted Brussels Sprouts

Pic1

Serves: 2-3

Ingredients:

6oz brussel sprouts, halved
20g concord grapes, pickled
20g canola oil
10g parsley leaves, whole
30g pine nuts, roasted and roughly blitzed
30g sherry vinegar

Method:

  1. Preheat the oven to 450°F.
  2. Heat a pan and place brussels face down, season with salt. Then add a thin layer of oil. This will prevent oil splatter from sprouts.
  3. Once you see light golden brown, place in oven.
  4. Cook until the stem is tender. You are trying to achieve a dark golden brown colour.
  5. Wilt parsley, strain excess oil and transfer to a stainless steel bowl.
  6. Add sherry vinegar and grapes to the bowl, toss to combine.
  7. Place on an oval plate and garnish with pine nuts.


Pickled Concord Grapes

Ingredients:

300g white wine vinegar
200g water
100g sugar
1g bay leaves
10g black peppercorns, toasted
5g coriander seeds
10g salt

Method:

  1. Place all ingredients into a pot and bring it up to a boil
  2. Transfer pickling liquid into a heat proof container and chill on ice immediately
  3. Once cool strain spices and aromatics.
  4. Cover concord grapes with cooled pickling liquid for minimum 12 hours before using.

Pic2

Fresh Spaghetti, Manila Clam, White Wine, Jalapeno

Nightingale Clam Spaghetti

Serves 4 people.

Ingredients:

5L cold water

30g kosher salt

360g fresh spaghetti

30g garlic, chopped finely by hand

15g jalapeno pepper, seeds removed, sliced thinly

100ml white wine

50g Sea asparagus, roughly chopped

1.5lbs manila clams, smaller size preferred

80g unsalted butter, cubed

30g flat leaf parsley, chopped finely

50g lemon juice, freshly squeezed

30g olive oil

30g extra virgin olive oil, to finish

 

Method:

Place clams in a colander within a deep pot or container, run cold water over them for at least 45 minutes. This encourages them to purge any sand or grit that they hold inside their shells.

Bring cold water and salt to a boil in a deep, heavy bottomed pot.

Meanwhile, heat olive oil in a wide, heavy bottomed sauté pan until warmed.

Add garlic, jalapeno and a pinch of salt. Cook over medium-low heat, stirring constantly, until the garlic begins to slightly color – approximately 2-3 minutes.

Add the clams, then immediately add white wine – be careful as there will be some spatter and possibly a small flame from the alcohol burning off of the wine. Immediately put the lid onto the sauté pan, and allow the clams to steam over medium high heat, until just opened. Remove lid, and turn off the heat.

Drop your pasta into the boiling water, it will only take approximately 3-4 minutes in boiling water to achieve a firm textured pasta with a beautiful chew – the pasta should be slightly underdone, as we’re going to finish it by cooking it together with the clams and their juices.

Carefully reserve about 500ml of pasta water with a ladle, then drain pasta thoroughly.

Once pasta is drained, add it to the sauté pan with the clam mixture, then add the butter and sea asparagus. Increase heat to medium-high. Toss or mix the ingredients with tongs to emulsify the butter and the clam juices. Add a little pasta water at a time (you won’t need it all) and continue to stir and toss the spaghetti until it reaches your desired degree of doneness. Turn off the heat, and add lemon, chopped parsley and salt to taste.

Tip spaghetti into a large serving bowl, and garnish with a beautiful extra virgin olive oil.

Serve immediately.

Nightingale Clam Dish