background preloader

MEATZZA

MEATZZA

http://www.nigella.com/recipes/view/MEATZZA-5546

Related:  NigellaPizza & Pasta, Cous cous, Noodles, RiceDinners

THIS IS A COOKBOOK I am not, as a rule, much drawn to the sort of cookbook that has kooky drawings and an "as if written by hand" graphic style. But there are always exceptions, and this is one of them, simply because of the sheer number of must-cook recipes in it. Not only that, this book seems fired by genuine crusading enthusiasm and too many good ideas to be anything other than celebrated.I almost chose the Grilled Meatball Sandwich for you today (and Korean-Style Short Ribs also nearly made it) but in the end I just could not be deflected from the Linguine with Anchovies, Parsley and Walnuts.

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!} Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!} Are you all addicted to pizza as much as I am? I’m addicted to a lot of things, but pizza would be close to the top of my list. Slow roast lamb in sloe gin Ingredients 1x1.3 kg leg of lamb, or carvery shoulder of lamb 2 tbsp freshly chopped mint 2 large red onions, quartered 1 tbsp olive oil 150 ml sloe gin, or purple grape juice Tips and Suggestions For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads. Want to know the best way to carve a leg of lamb? Watch our expert video QUICK CALABRIAN LASAGNE I do realize that a dish that needs an hour in the oven, might not, at first glance, seem to qualify for the epithet "quick", but I'm not trying to pull a fast one. All things are relative, and what makes this recipe feel so speedy is that there is no white sauce - with its roux and patient stirring - involved, the meat sauce takes around 5 minutes, and the lasagne sheets are used straight from the packet (no pre-boiling) and cook in the exaggeratedly liquid meat and tomato sauce. The recipe comes courtesy of an Italian informant from Calabria, where sliced cooked ham and hard-boiled eggs are part of the local lasagne. Should you wish to provide a vegetarian version, boost the number of hard-boiled eggs to 6, the mozzarella balls to 4 and dispense with the meat, stirring a couple of canfuls of chopped tomatoes into the passata instead. You could certainly increase the cheese content - perhaps adding a stronger-tasting cheese, too.

Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. You probably have all of the ingredients in your kitchen right now. Try it - and please, let me know what you think!!

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas. [Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Certainly below French bread pizza, lower than English muffin pizza (my first love), and even lower than matzoh pizza.

SALT AND PEPPER SQUID This is unexpectedly easy to shop for as well as easy to cook. Baby squid (better here than tougher, grown-up, windsock-sized ones) can be found, frozen, in 500g boxes, to be stashed in your freezer and thawed as needed. And while any recipe that involves a pestle and mortar can seem like too much kitchen faffing when you get back from work, let me tell you that a bit of murderous bashing can be a great stress-relieving exercise. But if you're not convinced (and believe me I understand: until recently I had only to read the words 'pestle and mortar' to be filled with dread and intimidation) you can always use one of those little electric coffee-bean or spice grinders for blitzing the salt and pepper. Already-ground pepper and fine salt is not an impossible option; I won't pretend they'll be as good, but as long as you don't use that school-pepper-container dust - more sneeze-powder than aromatic spice - it'll be just fine.

Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. Classic Rack of Lamb Recipe I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. LOW CARB REVOLUTION No, don't worry, I'm not on a diet, but whatever book Annie Bell writes is always sure to contain recipes I want to cook. Her latest, Low Carb Revolution, is no exception; the recipe, below, for Sausage and Onion Roast is a perfect case in point, even if I'd choose to accompany it with some good, crusty white bread! Sausage and onion roast From Low Carb Revolution by Annie Bell is published by Kyle Books, priced £16.99. Photography by Dan Jones.

Related: