Thursday, 26 May 2011

Nigella's Speedy Scaloppine with Rapid Roastini

A recipe that really passed me by when I first got the book, this simple supper is cheap, quick and easy, perfect for those days you’ve been rushed off your feet (it does happen to students occasionally, promise). My sauce turned out more of a zesty mush as my pan was too hot and evaporated all of the juice, but apart from that the recipe was very easy to follow. The rapid roastini, or fried gnocchi, was surprisingly tasty, stodgy yes, but quick to do and a pleasant change from your average two veg. I served mine with a simple baby spinach leaf salad and a spoonful of tzatziki, I seem to be slightly obsessed with the stuff at the moment.

Serves 2
2x 15ml tbsp plain flour
a shake of mixed spice (I used ground cinnamon, ground ginger and ground cumin)
a shake of cayenne pepper
2 pork escalopes
2x 15ml olive oil (Nigella uses garlic oil), plus 2 for the gnocchi
zest and juice of one lemon
250g gnocchi
  1. Put the flour and spices into a bowl, then add the escalopes and coat them.
  2. Heat the oil in a frying pan, add the meat and cook for 2 minutes on each side until cooked. Remove the escalopes to warm plates and take the pan off the heat.
  3. Meanwhile, heat the other 2 tbsp oil in another pan and fry the gnocchi for 4 minutes on wither side, until golden.
  4. Grate the lemon zest into the still warm pan with the meat juices and squeeze over the juice of the lemon. Stir until you have a syrupy sauce. Pour this over the escalopes and serve the whole lots with a green salad.
Culinary Know How: FRESHER
Budget: £4
Kitchen Requirements: TWO FRYING PANS, BOWL, ZESTER.

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