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Fry 2 rib-eye or sirloin steaks in a little butter and olive oil in a shallow
pan, turning and basting regularly (I turn mine every 2 minutes and
baste almost continuously). When the meat is done to your liking, lift
from the pan and set aside to rest on a warm plate. Add 4 tablespoons
(60g) butter to the pan, let it sizzle briefly, then stir in a shallot, finely
chopped, and let it soften for a minute, stirring occasionally and
scraping the browned steak juices from the pan. Add 2 tablespoons
of white (shiro) miso and a tablespoon of cider vinegar and whisk.
(If it looks like the sauce is splitting, add a spoonful of hot water and
whisk.) Stir in a tablespoon of chopped tarragon and a tablespoon of
chopped chervil.
For 2. Steak with deeply savory juices.
Steak with Miso
rib-eye or sirloin steak, white miso, shallot,
tarragon, chervil, cider vinegar, butter
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Preheat the oven to 400ºF (200ºC). Shave 8 ounces (250g) potatoes,
a large parsnip, and 2 large carrots with a vegetable peeler. Peel and
finely slice an onion into rings. Toss the potatoes, parsnip, carrots,
and onion in a large mixing bowl with a heaping tablespoon of
rosemary leaves, 5 tablespoons of olive oil, and 2 tablespoons
of pumpkin seeds, then transfer to a baking sheet. Spread out into
a shallow layer. Bake for 20 minutes, till tender and lightly crisp on
the edges.
For 2. A light main course. A side dish for any grilled meat.
Root Vegetable Tangle
potatoes, parsnip, carrots, onion, rosemary,
pumpkin seeds
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Copyright © 2013 by Nigel Slater
Photographs copyright © 2013 by Jonathan Lovekin
All rights reserved.
Published in the United States by Ten Speed Press,
an imprint of the Crown Publishing Group, a division
of Random House LLC, a Penguin Random House
Company, NewYork.
Ten Speed Press and the Ten Speed Press colophon
are registered trademarks of Random House LLC.
Originally published in hardcover in Great Britain by
Fourth Estate, a division of HarperCollins Publishers,
London, in 2013.
Library of Congress Cataloging-in-Publication Data is
on file with the publisher.
Hardcover ISBN: 978-1-60774-726-0
eBook ISBN: 978-1-60774-727-7
Printed in China
Cover design by David Pearson and Toni Tajima
Interior Design by David Pearson and Chloe Rawlins
Production by Anitra Alcantara
10 9 8 7 6 5 4 3 2 1
First U.S. Edition
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