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Nigella 2

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Goujons of Sole With Dill Mayonnaise. Goujons have fallen from grace, but it is hard to work out why.

Goujons of Sole With Dill Mayonnaise

The crunch of the breadcrumb casing, the tender, yielding softness of the white fish within: this is a fish finger taken to the highest level. If you can find the Japanese seasoned breadcrumbs, panko, then get them: they create an almost feathery but crunchy casing. The traditional accompaniment is a sauce tartare, but my favourite sauce is a dill mayonnaise, with perhaps some cornichons heaped on a plate nearby. Consider these a fabulously quick starter when you've got people over or a real treat of a midweek supper for two. The trick here is to prepare ahead for that. For US cup measures, use the toggle at the top of the ingredients list. Tarragon Salmon. Saffron Orzotto. I regard this orzotto - think risotto, only made with barley, orzo in Italian - as a potato substitute, that's to say as a starchy accompaniment to a roast chicken or ham or bowl of meatballs and any number of stews.

Saffron Orzotto

It's incredibly simple to make, since, unlike risotto, there is almost no stirring involved, and it can easily be done ahead of time. On reheating, you may want to add a little more liquid first, and perhaps - to stir through at the end with the Parmesan - a couple of spoonfuls of mascarpone. In fact, if you would like a creamier texture, I suggest you add the mascarpone first time around.

This dish seems to win everyone over. BFC - Burmese Fried Chicken. Strapatsada. Mung Bean Dal with Mint and Coriander Raita. Spinach, Avocado and Pumpkin Seed Salad. Baby Aubergines With Oregano & Red Onion. Tomato and Fried Bread Hash. Salt and Vinegar Potatoes. Venetian Stew. There is an old Venetian dish called, in dialect, Manai, that is the inspiration for this.

Venetian Stew

And I emphasise the word "inspiration": Manai, which broadly speaking involves polenta with beans, bacon and local raisins, is the fruitful starting point for my pink-hued stew, with its beans and bacon and radicchio (my innovation, but it does come from Venice), echoing the cinnamon-rose colours of the palazzi that line the Grand Canal. If you can, buy a good Italian can of borlotti beans as the juice they come in is usable; the gloop in cheaper supermarket own-label brands can be disconcertingly smelly and frankly unfit for consumption. Still, if the only beans you can find need to be rinsed vigorously, you will have to add more water to make sure the beans are covered as they cook. That in turn will make for a runnier stew, so maybe mash some of the beans at the end just to help thicken it. I adore this salty stew ladled in bowls over a mounded pile of sweet yellow polenta.

Tuna and Beans. Chicken with Red Grapes and Marsala. India: The World Vegetarian by Roopa Gulati. Ever since I read such touching words by Diana Henry about Roopa Gulati and her food, I’ve been longing to eat it.

India: The World Vegetarian by Roopa Gulati

It is fortunate for me, then, that she has just brought out her first book, India, part of Bloomsbury’s The World Vegetarian series. And it’s a wonderfully approachable book, full of helpful pointers and advice - and, of course, immensely inviting recipes. I’ve been sticking post-it notes in it excitedly, earmarking Roasted Vermicelli with Gunpowder Spice Mix; Red Peppers in Tomato and Cumin Masala; Gujarati Sweet-and-Sour Dal; Sweetcorn Curry; and, frankly, all the breads, chapatis, parathas, dosas. And I can’t help especially zooming into the potato recipes which I know I’m going to cook my way through contentedly.

Chicken With Spring Onions, Chilli and Greek Yogurt. Sunshine Soup. Fried Ravioli with Cheese and Honey. Also known as Seadas, this is Sardinia's most iconic dessert.

Fried Ravioli with Cheese and Honey

These pastries are a celebration of the simplicity and quality of Sardinian produce: more specifically, cheese and honey. Traditionally a fresh pecorino is used, which is only aged for a few days and allowed to become slightly sour, then seasoned with lemon zest and encased in a lard-based pastry. The cheesy parcel is then deep-fried until it blisters and puffs and is served, golden and glistening, bathed in honey. Often the honey is the famous miele di corbezzolo, which has a slight bitter-sweetness; a chestnut honey works well too. If you dislike lard, you can use olive oil or butter, and if you can't find fresh pecorino, try to find a fresh sheeps', goats' or cows' cheese. Read more As featured in. Salt and Vinegar Potatoes. Golden Egg Curry. This magnificent addition to my eating life comes courtesy of Yasmin Othman (who has brought much deliciousness my way over the years) and I glow with gratitude every time I eat it.

Golden Egg Curry

This – called masak lemak telur in Malaysian – is very far removed from the egg curries I remember from my early youth, and would much prefer to forget. What we have here are eggs poached in a rich, aromatic, turmeric-tinted, tamarind-sharp, coconutty sauce or soup. This has definite heat, but not eye-wateringly so. If you’d like it a bit milder, do not pierce the three whole finger chillies. And if you’d like it a lot milder, then you could de-seed the finger chilli that goes in the paste, and dispense with the whole ones in the soup. Anchovy-Butter Chicken with Chicken Fat Croutons. When people ask me what my favorite thing to cook is, often I’ll give them the most boring but honest answer possible: roasted chicken.

In a personal quest for “the one,” I’ve tried a bird every way possible—simple salt-and-pepper birds, spatchcocked and slow roasted, brined, and trussed—but I always come back to this version: smeared inside and out with a salty, garlicky anchovy butter; roasted at a high temperature for brown skin, then low for juicy breasts; stuffed only with more garlic and maybe some herbs; legs akimbo (I have a strict “no truss, no fuss” policy). I’m going to be honest with you: this recipe is almost too much. The sticky juices from the roasted chicken, the caramelized bits from anchovy butter, and the croutons that cook in the skillet and crisp in the fat, well… I mean, it’s really all just too much. Almost. For what other dish would you be tempted to lick a hot skillet? Scallion Sesame Pancakes. Lemony Salmon With Cherry Tomato Couscous. Kitchen Remix by Charlotte Druckman.

When Charlotte Druckman was planning and writing her new book Kitchen Remix, she couldn’t have known just how apposite it was going to be when it came out.

Kitchen Remix by Charlotte Druckman

Its premise is simple, and persuasive: each chapter focusses on three ingredients, and shows how they can be combined to create different dishes. The ingredients themselves range from familiar fridge and storecupboard staples - mushrooms, cauliflower, rice, chicken, chickpeas - to just a few perhaps more recherché pantry items, in the form of nori seaweed, dried Chinese sausage and Taleggio cheese, but these latter ones are there to show how easy it is, once you have them in the kitchen, to make them part of your repertoire, boosting the flavour of everyday cooking. Indeed, flavour is what this book celebrates so compellingly, but more than that, it is written with such confidence-bestowing kindness and enthusiasm.

Reprinted with permission from Kitchen Remix by Charlotte Druckman, copyright © 2020. Photographs by Aubrie Pick. Pasta With Pancetta, Parsley and Peppers. I always have a stash of pancetta cubes in the fridge to spruce up whatever else I may have to hand, but here they rather take centre stage.

Pasta With Pancetta, Parsley and Peppers

If you want to use lardons instead, then do. They should be the same - the cubetti di pancetta, Italian, and the lardons, French - but for some reason the lardons are cut chunkier, and consequently a supermarket packet of them tends to weigh about 200g rather than the 140g of pancetta. Don't worry. Either pack size will do nicely here. This may be an off-the-cuff standby but it really sings for our supper. I feel the pasta's storecupboard status doesn't rule out the inclusion of fresh parsley, since my kitchen is never without it.

For US cup measures, use the toggle at the top of the ingredients list. Meatballs. Tarragon Chicken. Sweet Potato Tacos with Avocado and Coriander Sauce and a Tomato and Pear Relish. Croque Monsieur Bake. Asparagus, Radish and New Potato Salad. Spaghetti With Lemon & Garlic Breadcrumbs. Butternut and Sweet Potato Curry. Asparagus and ricotta lasagne recipe. Spanish Chicken With Chorizo and Potatoes. Cheesy Chilli. I can't count how often I find myself stirring a pan with some mince in it, day to day.

Cheesy Chilli

Not that this is anything to apologize for: it's easy, quick and comforting. I could probably measure out my life in chilli bowls, and that's no bad thing either. This recipe draws again on a favourite time-saving practice of mine, which is to start off with some paprika-piccante chorizo sausages that give off a fiery orange oil in which to sear and season the mince. Tex-Mex custom decrees that chilli be eaten with - among other embellishments - a handful of grated cheese thrown on top. This is merely an impatient rendering of the same, whereby you simply chop or tear some mozzarella and stir it in to the chilli in the pan, just long enough to let it melt into the meat.

For US cup measures, use the toggle at the top of the ingredients list. Salmon Kedgeree with Lime and Coriander. Cauliflower, Garlic and Turmeric Soup. Ginger-Glazed Ham. Mauritian Prawn Curry. Kale With Chorizo and Poached Egg. There is something so of-the-moment about this recipe, which is odd since it comes from a book published 20 years ago. I seem to remember also that I did a lot of wistful complaining in How To Eat about how unfashionable kale had become. I had virtually been brought up on it. I certainly never would have foretold its hipster blossoming. I don’t use fresh chorizo sausages here, but generally I buy the dry-cured ones (not salami) that come in a ring or hoop, weighing around 200g / 8 ounces, and cut them in half.

As for the egg-poaching, I’m going to give you my method here, and you can use or ignore it as you wish: crack a large cold egg into a cup, add a teaspoon of lemon juice (or ½ teaspoon of cider vinegar or white wine vinegar) over the white; bring water to a delicate bubble (not boiling or anywhere near) and then slip in the egg, leaving behind the watery white that has collected in the bottom of the cup. For US cup measures, use the toggle at the top of the ingredients list. Chorizo and Chickpea Stew. Thai Chicken Noodle Soup. Even if you don't have much chicken left over, you should still make this. A few shreds will be plenty. (And this recipe is worth bearing in mind even when your starting point is not leftover chicken: if you were to bung in some frozen prawns at the end, making sure you cook them through, this would make for a fabulous storecupboard supper.) This is a very laissez-faire recipe all round, actually: when I cooked it for the photo shoot I forgot to put the vegetables in and it was still heavenly.

Spinach With Pinenuts and Sultanas. Gemelli with Anchovies, Tomatoes and Mascarpone. One Pan Sage and Onion Chicken and Sausage. Korean Calamari. Chickpeas With Rocket and Sherry. Pasta E Fagioli. Chicken and Pea Traybake. Chicken, Mushroom and Bacon Pie. Hearty Wholewheat Pasta With Brussels Sprouts, Cheese and Potato. It is not quite normal to feel as joyous as I do when saying the words “Brussels sprouts”, but this recipe does not merely use said much-denigrated ingredient, it also celebrates it. Sprouts are nutty, fresh, gorgeous, and I regard this recipe as their seasonal showcase.

Not Italian, you might say. Well, my inspiration for it is the one authentically defining dish of Valtellina, in Lombardy, up towards the Swiss border. Old Rag Pie. MAKE AHEAD NOTE: The pie can be made 1 day in advance and kept in fridge. Pie can also be frozen at this stage, in which case cook from frozen, as Freeze Note. STORE NOTE: The pie is best on the day it is made, but leftovers can be stored in fridge, on a plate covered with clingfilm or in an airtight container, for up to 2 days. Slices can be reheated in an oven preheated to 150°C/130°C Fan/gas mark 2/300ºF for 15–30 minutes, until piping hot.

Cool for 5 minutes before serving (this will crisp up the filo again). FREEZE NOTE: Wrap tin tightly in a double layer of clingfilm and a layer of foil. Beef and Aubergine Fatteh. Lamb Cutlets With Mint, Chilli & Golden Potatoes. If you put halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinating time). Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness, without spitting, later. It's important, though, that you don't fill your pot with too much water first.

If new potatoes aren’t around, then use a couple of baking potatoes, cut into 1cm / ½-inch dice. Steaming here would be obligatory rather than merely desirable, as the potato chunks would dissolve into mush in boiling water. For US cup measures, use the toggle at the top of the ingredients list. Read more For US cup measures, use the toggle at the top of the ingredients list. Italian Roast Chicken With Peppers and Olives. Cauliflower, Garlic and Turmeric Soup. Meatballs. Sicilian Pasta With Tomatoes, Garlic & Almonds. Mustard Pork Chops. Slow-Cooker Moroccan Chicken Stew. Scallops and Chorizo. Chicken In A Pot with Lemon and Orzo. Spaghetti Carbonara. Moroccan Vegetable Pot and Couscous with Pine Nuts and Dill.

Spinach and Coconut Soup. Linguine With Lemon, Garlic and Thyme Mushrooms. Vietnamese Chicken and Mint Salad. Happy New Year 2020. Chestnut and Pancetta Salad. Pappardelle With Butternut and Blue Cheese. Turkey and Glass Noodle Salad. Slow-Cooked Black Treacle Ham. Nothing will ever take the place of my Ham in Coca-Cola from Bites – in my heart or on my table – but this slow-baked ham is a revelation of a different sort. Spiced and Superjuicy Roast Turkey. Turkey cooking times tend to seem quite short if you are used to the "standard" formula for calculating cooking times for poultry.

Spiced and Superjuicy Roast Turkey

However we have all been overcooking turkeys for years and complaining how dry and sawdusty they are. The table below gives my suggested timings for turkey. Roast Stuffed Pumpkin With Gingery Tomato Sauce. Lamb With Rosemary and Port. Make-Ahead Mash. Cheese Fondue. Butterflied Leg of Lamb With Bay Leaves and Balsamic Vinegar. Chicken Traybake With Bitter Orange and Fennel. Red Leicester Cauliflower Cheese. Oxtail With Milk Stout and Marjoram. There is something about the tender viscosity and deep, rich flavour of slow-cooked oxtail that makes it, for me, the dream stew.

I know its fattiness is not for everyone, but I love the way it feels as if I’ve put on beef lip gloss after eating a big bowl or two of it. Beef and Beans With Pasta. Pumpkin and Goat's Cheese Lasagne. Creamy Potato Gratin. Scallops With Thai Scented Pea Puree. Slow-Cooked Black Treacle Ham. Coconut Shrimp with Turmeric Yogurt. Leaf by Catherine Phipps. Broccoli and Stilton Soup.

Egg and Bacon Pie. Cheddar Cheese Risotto. Coq Au Riesling. Spiced and Fried Haddock With Broccoli Puree. Smoked Cod and Cannellini Beans. Yellow Spaghetti. Coriander and Jalapeno Salsa. Spicy baked eggs with tomatoes and chickpeas. Warm Spiced Cauliflower and Chickpea Salad With Pomegranate Seeds. Lentils with Tamarind and Dates. Happiness Soup. Clams With Chorizo.