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Nigella t&t

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Pasta Risotto With Peas & Pancetta. Seared Salmon With Singapore Noodles. Spinach With Pinenuts and Sultanas. DOUBLE POTATO AND HALLOUMI BAKE. White Miso Hummus. MUGHLAI CHICKEN. 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. The meat is astonishingly tender and carves into thin slices with ease; there is also very little shrinkage, and no wrangling with large joints of meat in boiling liquid. I always like a ham for the holidays - hot, it is spectacular, and it is helpful, after, to have cold ham to bring out alongside cold turkey (and for general sandwich duty), and this is the way to cook it to make your life easier. And if the 12–24 hours’ cooking doesn’t suit you, you can cook it for 5 hours in a 180°C/160°C Fan/gas mark 4/350ºF oven instead, before proceeding with the glaze.

The juices that collect from the first step of cooking are gorgeously flavoured, but very intense. I pour a little of them over the cut slices of meat, but go sparingly. For US cup measures, use the toggle at the top of the ingredients list. Sesame Peanut Noodles. I always make a large vat of these since they're lovely to pick at in the fridge. Plus, although they're easy to make, you do need quite a few ingredients - and this holds true whether you're making a small or big batch, so you may as well go all out.

I buy ready-cooked egg noodles from the supermarket, which make these even faster to fix. For US cup measures, use the toggle at the top of the ingredients list. Read more I always make a large vat of these since they're lovely to pick at in the fridge. Vodka Marinated Steak. Salmon Fishcakes. Matzo meal is widely available at supermarkets, and well worth keeping in store. I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the wherewithal for these about the place at all times. I do have to warn, though, that, the unfried mixture smells absolutely vile. Just hold on to the thought that, once cooked, it tastes wonderful.

For US cup measures, use the toggle at the top of the ingredients list. Chicken and Pea Traybake. Nigella's Recipes. Mellow Meatballs. Kedgeree Risotto. This is a strange hybrid of a recipe: kedgeree cooked as if it were a risotto, that is to say Anglo-Indian influence, Italian method. I admit, however, that Italians may look askance at this recipe: after all, it calls on spices entirely alien to the Italian kitchen. But the cumin, coriander and turmeric are there to evoke that great dish of the Anglo-Indian empire, kedgeree, in which smoked fish, rice and spices are bound together. As a risotto, though, it is better: you get the sticky toothsomeness that comforts with every mouthful.

Just one bossy proviso: add no grated Parmesan to this risotto. Italians never grate cheese on fish pastas or fishy risottos and even if this dish is not strictly speaking Italian, their strictures still hold good. Chicken Cosima. Corsican Omelette. WHITE BEAN MASH. Sweet Potato Macaroni Cheese. My Mother's Praised Chicken. Chicken and Peanut Coconut Curry. Linguine With Lemon, Garlic and Thyme Mushrooms. Pasta With Anchovy Sauce. Nigella's Recipes. Saffron Scented Chicken Pilaf. Risotto Bolognese. Aromatic Lamb Shank Stew. JUICY BEEF SKEWERS WITH HORSERADISH DIP. Three Fishes With Three Herb Salsa. Pappardelle With Lamb Ragu.

‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly. Pappardelle, those egg-rich, wide ribbons, are my favourite here, but do choose any pasta you want. And if you can find a bit of fresh mint to add as you serve, then go for it. For US cup measures, use the toggle at the top of the ingredients list. Read more. Linguine With Mussels. Ham in Coca Cola. Feta And Avocado Salad With Red Onions, Pomegranate And Nigella Seeds. 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. Gingery Hot Duck Salad. SLOW ROASTED GARLIC AND LEMON CHICKEN. CRISPY DUCK. Croque Monsieur Bake. Butternut Squash With Pecans and Blue Cheese. Spiced and Fried Haddock With Broccoli Puree. This recipe could hardly be easier, and requires no complication, nor any effort to keep it simple. Good fish, lightly dredged in spiced flour then flash-fried, is an old-fashioned pleasure, and one to be savoured.

Here I use gluten-free flour in preference to regular plain flour to coat the fish. Tomato and Horseradish Salad. One of the most gratifying things for a home cook is to scrimmage a meal together out of leftovers.

Tomato and Horseradish Salad

It’s enormously satisfying to ransack the fridge and use up what lies under plastic wrap or is lounging about in the vegetable drawer; it always provides a relaxed, unforced creativity. I certainly would never have thought of using horseradish as a dressing for a tomato salad if I hadn’t wanted to find a way to use up a horseradish root staring beseechingly at me every time I opened the fridge. While obviously excellent with beef, this is wonderful with any oily fish, too. To eat this at its best, leave time for the tomatoes to steep in the piquant dressing before serving. Ingredients. Bulgar Wheat Salad With Pink-Seared Lamb. This bulgar wheat salad is loosely based on tabbouleh, only using coriander in place of the parsley, lime in place of the lemon and omitting the tomatoes and adding the chilli and some raw, diced courgettes.

Bulgar Wheat Salad With Pink-Seared Lamb

Coriander is so much more headily aromatic than parsley that I've made the ratio to herb and grain skewed differently from traditional tabbouleh: that's to say, this is a herb-flecked grainy salad, rather than a herb salad into which a few grains have been tossed. Because the bulgar wheat is so strongly flavoured and aromatic you can leave the lamb as it is: no marinade, no nothing, just sweet and pink and warm against the green-flecked cracked wheat. If you want to serve the lamb on top of the salad, I find that two loins of lamb are plenty, but if you want to serve the meat on a separate plate, then I'd go for three. This may sound mad, but really it does seem to make a different to how people eat. 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.

Crispy Lamb Chops. Lamb Patties With Hummus and Pitta. Squid Spaghetti. Linguine With Mussels. Beef and Aubergine Fatteh. Mirin Glazed Salmon. LINGUINE WITH CHILLI, CRAB AND WATERCRESS. South Indian Vegetable Curry. Pasta With Anchovy Sauce. Gammon Steaks With Parsley. Chicken and Pea Traybake. Nigella's Recipes. Nigella's Recipes. Everyone seems to have a very strong opinion as to what should or should not go into a Salade Nicoise, so let me tell you from the outset, I have no desire to join the fray.

Nigella's Recipes

I put in what I have at home from, broadly, the accepted canon, but not necessarily everything the purists would. Since the tomatoes we get mostly don't have a lot of flavour, I tend to use those tubs of "sunblush" tomatoes, and their intense, flavourful acidity works well here. I am a great believer in keeping these on hand. Otherwise, speed being of the essence, the only real deviation is that I use croutons (some high - end baked ones from a packet will do) rather than boil potatoes and then have to wait for them to cool.

Read more As featured in. Chicken, Mango and Chilli Salad. Creamy Potato Gratin. VIETNAMESE CHICKEN AND MINT SALAD. Spinach, Avocado and Pumpkin Seed Salad. Mexican Chicken or Turkey Salad With Tomato and Black Bean Salsa. Spiced and Fried Haddock With Broccoli Puree. Sea Bass With Saffron, Sherry and Pinenuts. Yellow Spaghetti. SQUID SALAD WITH LIME, CORIANDER, MINT AND MIZUNA. Moroccan Vegetable Pot and Couscous with Pine Nuts and Dill. Roast beef salad platter. PARMESAN SHORTBREADS. This is an Italian-inspired recipe that comes to me from Australia via Brazil.


To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.

Photo by Petrina Tinslay. Nigella's Recipes. OLD FASHIONED TOMATO SALAD. This tomato salad is all you need for a summer starter.


What I do is take the tomatoes out into the garden, uncut, on a flat plate or two, for an hour before I want to make the salad: it takes any chill off them and makes them taste somehow more tomatoey. Cherry tomatoes perhaps sound new-fangled rather than old-fashioned, but I'm coming to that. For the dressing is, and I refuse to apologise for it, nothing more nor less than that great - though, now that we live in the extra-virgin age, greatly discredited - item from the English culinary canon, Salad Cream. Banish all childhood memories of sick-flavoured gloop in a jar: this is worlds and E-additives apart. Tequila and Lime Chicken. SAFFRON SCENTED CHICKEN PILAF. Broccoli and Stilton Soup. COURGETTE FRITTERS. PEANUT BUTTER HUMMUS. Seared Salmon With Singapore Noodles.

Mauritian Prawn Curry. PEPPER-SEARED TUNA. LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS. Lentil, Tamarind and Date Dhansak. Nigella's Recipes. CARBONNADE A LA FLAMANDE. Chicken Schnitzel With Bacon and White Wine. Scallops on the Shell. CHESTNUT AND PANCETTA SALAD. SEAFOOD POT. Warm Shredded Lamb Salad With Mint and Pomegranate. ITALIAN ROAST CHICKEN WITH PEPPERS AND OLIVES. Salmon, Avocado, Watercress and Pumpkin Seed Salad.