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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. SLOW ROASTED GARLIC AND LEMON CHICKEN. This is one of those recipes you just can't make once: that's to say, after the first time, you're hooked.

SLOW ROASTED GARLIC AND LEMON CHICKEN

It is gloriously easy: you just put everything in the roasting dish and leave it to cook in the oven, pervading the house, at any time of year, with the summer scent of lemon and thyme - and of course, mellow, almost honeyed garlic. I got the idea of it from those long-cooked French chicken casseroles with whole garlic cloves and just wanted to spritz it up with lemon for summer. The wonderful thing about it is that you turn the lemon from being a flavouring to being a major player; left in chunks to cook slowly in the oven they seem almost to caramelise and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat. Read more As featured in. COXINHA. Although a regular coxinha really is the size and shape of a pear, these are mini versions, and you can get a fabulous 70 out of not much more than three small chicken breasts (although I feel I should have used 6 chicken thigh fillets instead, given the name of this dish) and a great deal of flour.

COXINHA

Yes, they are time-consuming to make, but if you get a bunch of friends together and get a little conveyer belt going, it is enormously companionable. I have given measurements below, but I find it easier to think in terms of ratios: in other words, for each cup of chopped cooked chicken, you will need a cup of flour and a cup of liquid. By the way, I find a small chicken breast fillet yields one cup of chopped meat. Pasta Salad Primavera. LAMB PATTIES WITH HUMMUS AND PITTA. BAKED RICOTTA WITH GRILLED RADICCHIO. Salt and Pepper Squid. Lamb Cutlets/Rib Chops with Chili and Black Olives Recipe : Nigella Lawson. YELLOW SPLIT PEA AND FRANKFURTER SOUP. NURSERY FISH PIE. Slow-Cooker Lamb and Pasta. Mexican Chicken or Turkey Salad With Tomato and Black Bean Salsa. Sweet Potato Macaroni Cheese. CORNBREAD TOPPED CHILLI CON CARNE.

BEEF STEW WITH ANCHOVIES AND THYME. SALMON FISHCAKES. GREEN EGGS AND HAM. SPANISH CHICKEN WITH CHORIZO AND POTATOES. SLOW ROAST PORK BELLY. Crab and Avocado Salad with Japanese Dressing Recipe : Nigella Lawson. THAI CRUMBLED BEEF IN LETTUCE WRAPS. QUICK CALAMARI WITH GARLIC MAYONNAISE. SLOW ROASTED GARLIC AND LEMON CHICKEN. Pasta with meatballs in tomato sauce.

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Pasta with meatballs in tomato sauce

To make the meatballs, just put everything in a large bowl, and then, using your hands, mix to combine, before shaping into small balls. 2. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge as you finish them. 3. To make the tomato sauce, put the onion, garlic and oregano into the process and blitz to a pulp. 4. 5. 6. 7. 8. 9. 10. 11. 12. Purple Sprouting Broccoli with Clementine and Chilli. This recipe came about as so many recipes do: I was in a kitchen (my publisher’s, in fact) and just seized upon the most immediately available ingredients.

Purple Sprouting Broccoli with Clementine and Chilli

It worked so gloriously, and I have stayed true to it, cooking it faithfully and frequently – when the season allows – in my own kitchen. And when purple sprouting broccoli is not available, I simply use leggy tenderstem, or regular broccoli, instead. Put a pan of water on to boil for the sprouting broccoli, adding salt to taste once it comes to the boil. Trim any woody ends from the broccoli. Put half of the clementine (or orange) zest into a jar or bowl, and reserve the other half for the time being. Cook the sprouting broccoli for about 2 minutes, until just tender, but still with some crunch to it. AROMATIC LAMB SHANK STEW.

PIZZA RUSTICA. Food: Nigella Lawson's cauliflower, garlic and turmeric soup  By The Royal Marsden Cancer Cookbook Published: 00:03 GMT, 8 February 2015 | Updated: 00:03 GMT, 8 February 2015 Nigella Lawson’s.

Food: Nigella Lawson's cauliflower, garlic and turmeric soup 

VODKA MARINATED STEAK. PEPPER-SEARED TUNA. PASTA WITH HAM, PEAS AND CREAM. MEXICAN LASAGNE. SEA BASS WITH SAFFRON, SHERRY AND PINENUTS. SLOW ROASTED GARLIC AND LEMON CHICKEN. SQUID SALAD WITH LIME, CORIANDER, MINT AND MIZUNA. Crunchy Chicken Cutlets. CHICKEN WITH TARRAGON SALSA VERDE. RED MULLET WITH SWEET AND SOUR SHREDDED SALAD. HALLOUMI WITH CHILLI. Nigella Lawson. SOBA NOODLES WITH SESAME SEEDS. TOMATO CURRY WITH COCONUT RICE. CARBONNADE A LA FLAMANDE. CHICKEN, ALMOND AND PARSLEY SALAD. Jumbo Chilli Sauce. Salmon, Avocado, Watercress And Pumpkin Seed Salad. PENNE WITH AUBERGINE, TOMATO, CHILLI AND FETA. PINK PICANTE PRAWNS. CRAB & AVOCADO SALAD WITH JAPANESE DRESSING. COURGETTE AND CHICK PEA FILO PIE.

ITALIAN SAUSAGES WITH LENTILS. INDIAN LAMB CURRY (LAMB KOZHAMBU) SMOKED COD AND CANNELLINI BEANS. VEGETABLE LITERACY. CAMBODIAN HOT AND SOUR BEEF SALAD. CHICKEN WITH SPRING ONIONS, CHILLI AND GREEK YOGURT. CURRY IN A HURRY. MASALA OMELETTE. YELLOW SPLIT PEA AND FRANKFURTER SOUP. GINGERY HOT DUCK SALAD. SPANISH CHICKEN WITH CHORIZO AND POTATOES. MOZZARELLA WITH CRAZY GREMOLATA. LAMB CUTLETS WITH CHILLI AND BLACK OLIVES. SPAGHETTI ALLA CARBONARA. WARM SHREDDED LAMB SALAD WITH MINT AND POMEGRANATE. 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.

HEARTY WHOLEWHEAT PASTA WITH BRUSSELS SPROUTS, CHEESE AND POTATO

Fattet el Makdoos (Eggplant Fatteh) 'Fattet el Makdoos' is one of the major Damascene dishes in Syria and the Middle East.

Fattet el Makdoos (Eggplant Fatteh)

It's called Fatteh since it contains bread pieces; and Makdoos as it contains eggplants. It's a staple dish in events, and could be served as part of the hot appetizers or a main dish. The preparation of the aubergine could be done as described below, or would be stuffed with the minced meat and onion. The pomegranate molasses adds a beautiful sense of sour sweetness to the taste of the dish. MOUCLADE. SESAME PEANUT NOODLES. MELLOW MEATBALLS. MUSTARD PORK CHOPS. Red Lentil Dal - NYT Cooking. THREE FISHES WITH THREE HERB SALSA. MONKFISH WRAPPED IN ROSEMARY, LEMON & PARMA HAM. LAMB PATTIES WITH HUMMUS AND PITTA. Helen's Strapatsada. RED PRAWN AND MANGO CURRY. This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me.

RED PRAWN AND MANGO CURRY

Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes, when all I've done is a bit of shopping and some light stirring. Obviously it helps if you can use some of the convenience stuff I list: the ready-peeled, cubed squash and sweet potato, and the mango I get at the supermarket make this a breeze. But if you can't find them, no matter: add a few drained canned chick-peas and perhaps, for sour-sweet edge, some pineapple that's been in its own juice, not syrup. As for coconut milk, I often use the whole can rather than the mere half below; it really depends on whether I feel like eating out of a deep bowl, soupily, or a shallow one. MUGHLAI CHICKEN. THAI YELLOW PUMPKIN AND SEAFOOD CURRY. It's a good idea to have something up your sleeve that you can cook quickly, and simply, when you've got friends coming over to supper midweek after work.

THAI YELLOW PUMPKIN AND SEAFOOD CURRY

This is that something. Don't let the length of the list of ingredients put you off. You really could go to the supermarket at lunchtime and buy everything you need. SLOW-COOKER LAMB AND PASTA. SPINACH AND COCONUT SOUP. THE ULTIMATE GREEK SALAD. Greek salad is the sort of abominated fixture in the culinary canon which no appetite for retro-chic can make cool.

THE ULTIMATE GREEK SALAD

Forget about all that, because a good Greek salad is, not surprisingly, made for languorous picking at in the heat. Whenever I make this, it's met, at first, with just slightly patronising amusement - and then the most colossal greed. I think the trick is twofold: substitute sliced fennel for the more traditional cucumber (which also has the benefit of not making the salad go wet and soggy on standing around); and let the onion steep, sprinkled with dried oregano, in the oil and vinegar for long enough for it to lose any potential for that acrid, rib-sticking aftertaste. WATERMELON, FETA AND BLACK OLIVE SALAD. Soccermole. CHICKEN SCHNITZEL WITH BACON AND WHITE WINE. SPANISH CHICKEN WITH CHORIZO AND POTATOES. TOMATO CURRY WITH COCONUT RICE. ASIAN-SPICED KEDGEREE. MACARONI CHEESE. STEAK SLICE WITH LEMON AND THYME. CHICKEN WITH SPRING ONIONS, CHILLI AND GREEK YOGURT.