Nadiya’s British Food Adventure episode 3 – Join Nadiya on a delightful culinary journey as she sets off for the picturesque landscapes of eastern England in search of the heartwarming stories that revolve around her favorite dishes. Her adventure begins in the charming coastal town of Cromer, where she embarks on a unique nautical experience, boarding a sea-fishing boat for the very first time. Her mission: to capture the essence of the area’s renowned Cromer crabs. However, the open sea presents an unexpected challenge as Nadiya grapples to keep her sea legs steady. After braving the waves, she returns to solid ground, ready to share her culinary prowess.
Back on terra firma, Nadiya takes charge as she imparts her culinary wisdom to Richard, a local fisherman, and his wife, Alison. Together, they craft an exquisite dish: Vietnamese-style crab summer rolls, infusing the flavors of the sea into each delectable bite.
Nadiya’s gastronomic journey continues in the historic city of Ely, where she crosses paths with Ross Taylor, a potato farmer whose passion for potatoes aligns perfectly with Nadiya’s own appreciation for this humble yet versatile vegetable. Ross has transformed his entire potato harvest into a snack that is loved worldwide – crisps! Inspired by her visit to his potato farm and a behind-the-scenes tour of his crisp factory, Nadiya’s culinary creativity soars to new heights. The result? A unique and indulgent dessert that combines the unexpected flavors of crisps, chocolate, and salted peanuts. Nadiya playfully quips, “If your little ones need more chocolate and crisps in their diet, this dessert is just the ticket!”
To commemorate her adventure in the heart of eastern England, Nadiya graces her kitchen with two innovative recipes. The first, a ploughman’s cheese and pickle tart, pays homage to the hardworking ploughmen who have made East Anglia a farming stronghold. The second, a herby chicken and potato salad, offers the perfect culinary treat for when ‘the girls come round,’ blending fresh herbs and succulent chicken with the hearty goodness of potatoes.
As Nadiya’s culinary exploration unfolds, she invites us to savor the rich stories and flavors that define the east of England, weaving together tradition and innovation to create unforgettable dishes that celebrate this charming corner of the country.
Nadiya’s British Food Adventure episode 3
Herby chicken and potato salad
Skyr, a creamy Icelandic yogurt, has been making its presence felt in our local supermarkets lately. This delightful dairy product not only complements the flavors of various dishes but also works wonders when paired with chicken, enhancing its taste while ensuring a delectably tender texture. Its versatility extends beyond just chicken; Skyr can be a versatile addition to your culinary repertoire, elevating both sweet and savory recipes to new heights with its rich and creamy goodness. Whether enjoyed as a breakfast staple, a dessert component, or a savory sauce base, Skyr is your passport to a world of gastronomic possibilities.
Ingredients
For the marinated chicken
- 2 skinless, boneless chicken breasts
- 75g/2½oz plain skyr or Greek yoghurt
- 1 tbsp olive oil, plus extra for cooking
- handful flat-leaf parsley, chopped
- 1 tsp ground ginger
- ¼ lemon, juice only
- salt and freshly ground black pepper
For the salad
- 250g/9oz new potatoes
- 1 courgette, grated
- 1 large carrot, cut into ribbons using a vegetable peeler
For the dressing
- 50g/1¾oz plain skyr or Greek yoghurt
- 25ml/1fl oz olive oil
- 1 tsp Dijon mustard
- 1–1½ tsp cider vinegar
- ½–1 tsp runny honey
- 4 tbsp finely chopped fresh chives, plus extra for garnish
Method:
- To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand.
- Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth.
- Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge.
- Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool.
- To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed.
- Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes.
- Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much.
- Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve.
Ploughman’s cheese and pickle tart
I have a deep appreciation for the delightful marriage of robust cheese and tangy, chunky pickle in a classic ploughman’s sandwich, and it’s precisely this harmonious pairing that serves as the muse for the creation of this recipe. When you take that first enticing bite into the sandwich, the richness of the cheesy filling gives way to a delightful surprise—a concealed layer of pickle, poised to captivate and delight your taste buds with its bold flavors and textures.
Ingredients
- 350g/12oz ready-made shortcrust pastry
- 1 tsp paprika
- plain flour, for dusting
- 4 medium free-eggs, beaten
- 150ml/5fl oz whole milk
- 200g/7oz sandwich pickle (small chunks)
- 250g/9oz mature cheddar, grated
Method:
- Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in to heat up.
- Lay the pastry on a work surface dusted with a little flour, sprinkle the paprika over and knead the pastry lightly until the paprika has been incorporated. Wrap the pastry in cling film and chill in the fridge for 15 minutes.
- Dust the work surface with a little more flour and roll the pastry into a circle that will easily cover the 23cm/9in tin, about the thickness of a pound coin. Lay the pastry over the tin and press it into the edges, right into the grooves, leaving some overhanging.
- Line the pastry with baking paper and fill with ceramic baking beans to cover the base. Putthe lined tin on the preheated baking tray and bake in the oven for 25 minutes. Remove the paper and the baking beans and return to the oven for 15 minutes, until cooked through and golden-brown.
- Meanwhile, mix the eggs in a jug with the milk. Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture. Put the whole tray back in the oven on the middle shelf for 25–30 minutes, until the filling is set with just a very slight wobble in the middle.
- Once the tart has cooled enough to handle, trim off the excess pastry using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. The tart is best served warm or cold the next day.
Crisp, chocolate and salted peanut tart
Get ready to revolutionize your perception of crisps! Gone are the days when they were merely the crispy sidekicks to your sandwich. Now, brace yourself for a delightful twist as they embark on a journey to elevate your dessert experience to new heights, crafting a unique and unforgettable culinary adventure you won’t soon forget.
Ingredients
For the base
- 250g/9oz good quality salted crisps
- 100g/3½oz butter
- 4 tbsp golden syrup
For the topping
- 225g/8oz butter, cut into cubes
- 375g/13oz dark chocolate (70% cocoa solids), chopped
- 3 free-range eggs, plus 3 yolks
- 150g/5½oz caster sugar
- 125g/4½oz roasted and salted peanuts, roughly chopped
Method:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in, loose-bottomed, fairly deep tart tin.
- For the base, crush the crisps to crumbs in a sealed plastic bag with a rolling pin or use a food processor. Melt the butter with the golden syrup in a pan. Stir in the crisp crumbs to bring together.
- Press the crisp mixture evenly into the base and sides of the tart tin. Line the tin with non-stick baking parchment and fill with baking beans. Put onto an oven tray and bake for 10 minutes. Remove the baking beans and parchment and set aside to cool.
- Meanwhile, for the topping, melt the butter and chocolate in a heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water), stirring now and again until completely melted and glossy. Remove from the heat and leave to cool a little.
- Whisk together the eggs, yolks and sugar in a large bowl using an electric whisk for 3-4 minutes, until pale and thickened. Whisk the melted chocolate into the egg mixture, until completely incorporated. Stir in a little more than half the peanuts.
- Pour the chocolate mixture into the crisp base and sprinkle the remaining peanuts over the top. Bake for 20–25 minutes, or until almost set, but still with a very slight wobble. If the tart is still very wobbly, bake for a further 5 minutes. Leave to cool completely in the tin on a rack, then chill in the fridge for at least 4 hours.
- Carefully remove from the tin, slice and serve. Delicious with some vanilla ice cream on the side.
