Radicchio, Chestnut and Blue Cheese Salad with a Citrus, Grain Mustard and Honey Dressing

This wonderful wintery salad is made of bitter leaves and salty cheese tossed with a fantastic dressing. If you are not partial to chestnuts, substitute in toasted walnuts. Serve it with a simple roast chicken and supper is sorted.

For the dressing:

2 tsp. lime juice
2 tsp. orange juice
1 tsp. grain mustard
1 tsp. honey
1 tbs. olive oil
a drop of sesame oil
sea salt flakes

For the salad:

1 large or 2 small radicchio, torn into bite-size pieces
1/2 cup chestnut pieces
1/2 cup fridge-cold blue cheese, crumbled

Put all the dressing ingredients in a small jar and shake well to mix, or whisk together in a bowl or jug.

Put the torn radicchio in to a large bowl. Pour over the dressing, then toss patiently and well. Add the chestnuts and most of the blue cheese and toss again gently but thoroughly. Sprinkle the remaining cheese on top and serve.

Serves 4-6

Chicken with Forty Cloves of Garlic

A French classic that’s been updated to use chicken thighs – quite rightly!!

2 tbs. regular olive oil
8 chicken thighs, skin on and bone in
6 scallions, finely sliced
8-10 sprigs fresh thyme
40 cloves of garlic, unpeeled (apprize. 3-4 heads)
2 tbs. dry white wine or vermouth
1 1/2 tsp. kosher salt
good grinding of black pepper

Heat the oven the 350°F. In a large Dutch oven (one that has a lid and will fit the chicken in one layer), heat the oil and sear the chicken pieces over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.

Once the chicken is seared and resting in the bowl, stir in the scallions and the leaves of a few sprigs of the thyme. Add the garlic cloves, then arrange the chicken pieces on top, skin-side up. Pour in the vermouth and any juices left in the bowl. Sprinkle with the salt and pepper, then add a few more whole thyme sprigs. Cover and cook for 1 1/2 hours.

Serves 4-6

Cranberry and White Chocolate Cookies

These lovely little cookies will delight all ages. The cranberries and white chocolate look like jewels!

1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup rolled oats
9 tbs. softened butter
1/3 cup dark brown sugar
1/3 cup plus 1 tbs. caster sugar
1 egg
1 tsp. vanilla extract
1/2 cup dried cranberries
1/3 cup chopped pecans
3/4 cup white chocolate chips

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

In a small bowl, stir together the flour, baking powder, salt and oats. Set aside.

In a large bowl, cream the butter and the sugars until light and fluffy. Beat in the egg and vanilla extract. Tip in the flour mixture and stir to combine, then fold in the cranberries, pecans and white chocolate. Using a 1″ ice cream scoop, drop the dough onto the baking sheets and flatten slightly with a fork. Bake for 15 minutes, until golden around the edges.

Let rest on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Pork Tacos

Nigella used left-over pork for this recipe. Not having any, I recreated it using a pork tenderloin with delicious results.

1 pork tenderloin, cut into bite-size pieces and seasoned
1 tbs. vegetable oil
1 fat clove garlic, crushed
1 large jalapeno pepper, deseeded and minced
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
juice of 1/2 lime
tortillas, to serve
shredded iceberg lettuce, to serve
pickled cabbage, to serve
diced avocado, to serve

Heat the oil in a large skillet and cook the pork until just pink. Stir in the garlic, jalapeño, ground cumin, smoked paprika, lime juice, then let everything bubble for 4-5 minutes.

Serve the pork inside warm tortillas and topped with shredded lettuce, pickled cabbage and diced avocado.

Serves 4

Steak with Anchovy Elixir

This lovely elixir can be served with crudities or cooked potatoes for dipping or drizzled over steak.

20 salt-packed anchovies
3 fat cloves garlic, peeled
2 1/2 tbs. lemon juice
175ml extra-virgin olive oil
125ml cold water

Soak the anchovies in a dish of cold water for 5 minutes. Throw out the water, add fresh water and soak for a further 5 minuets. Rinse each anchovy under running cold water and remove the tails. (Or use oil-packed anchovies that have been well-rinsed.)

Place the anchovies in a small food processor (or into a bowl if using a stick blender) with the remaining ingredients except the steaks. Blitz to a gloomily, fluid sauce. Decant into serving pieces.

Cook the steak to your liking, leave it to rest for 10 minutes, then serve with the elixir.

Serves 4 with steaks or many more as a dip

Croque Monsieur Bake

This savory bake is perfect for brunch because everything is done the night before.

6 slices multi-grain brown bread
1/3 cup dijon mustard
4 oz. Gruyere cheese slices
3 slices ham (3 oz.)
6 eggs
1 tsp. kosher salt ot 1/2 tsp. table salt
1/3 cup whole milk
4 tbs. grated Gruyere cheese
good sprinkling of Worcestershire sauce

Spread the mustard on the bread slices and make sandwiches with the sliced cheese and ham. Cut each in half making two triangles. Squish the sandwiches into a baking dish approx. 10 x 8″.

Beat together the eggs, salt and milk, then pour over the sandwiches. Cover and chill overnight.

Heat the oven to 400°F. Sprinkle the sandwiches with the grated cheese and sprinkle with Worcestershire sauce. Bake for 25 minutes.

Serves 4-6

Bulgar Wheat with Flaked Almonds and Nigella Seed

Nigella often says that if one has an ingredient with the same name, it would be rude not to use it! Here, Nigella seeds pair beautifully with bulgar wheat and it is ideal served with Salmon Scallops with Warm Balsamic Vinaigrette.

1 tbs. olive oil
zest and juice of 1 lemon
1 tsp. dried thyme
1 tsp. coriander seeds
1 1/2 tsp. cumin seeds
2 tsp. Nigella seeds
2 cups bulgar wheat
750 ml cold water
2 tsp. sea salt flakes
2/3 cup flaked almonds, toasted in a dry skillet
small bunch parsley, chopped

Heat the oil in a heavy pot that has a tight-fitting lid. Stir in the lemon zest, thyme, coriander seeds, cumin seeds and Nigella seeds. Stir for 30 seconds, then add the bulgar wheat. Pour in the water and add the salt. Bring to a boil, then clamp on the lid, reduce the heat and simmer gently for 15 minutes. By this time the water should be absorbed and the grains soft.

Turn off the heat, cover the pan with a clean tea towel, replace the lid and leave for 10 minutes. Use a fork to fluff the bulgar wheat and tip into a bowl. Sprinkle with the lemon juice, almonds and parsley.

Salmon Scallops with Warm Balsamic Vinaigrette

The simplicity of this lovely salmon is what makes it perfection and the sweet acidity of the balsamic vinegar is an ideal flavor pairing. It is wonderful with Bulgar Wheat with Flaked Almonds and Nigella seeds.

1 tbs. vegetable oil
8 thin scallops or fillets of salmon
6 tbs. balsamic vinegar
6 tbs. olive oil
small bunch chives, snipped (optional)

Heat a heavy-bottomed, well-seasoned skillet or a good non-stick skillet. Tip in the 1 tbs. of vegetable oil, then add the salmon and cook for about 1-2 minutes on each side, or to your liking. Keep warm with tented foil.

In a small saucepan, heat the vinegar and the 6 tbs. of olive oil until warm. Serve poured over the salmon and sprinkled with chives.

Serves 4-6

Butternut Squash with Blue Cheese and Pecans

The taste of autumn in a lovely side dish.

4 1/2 lbs. butternut squash
3 tbs. olive oil
6 stalks fresh thyme or 1/2 tsp. dried
1 cup pecans
1 cup crumbled Roquefort or other blue cheese

Heat the oven to  425°F. Halve the squash, leaving the skin on, and scoop out the seeds. Cut into roughly 1″ cubes. Transfer to a roasting tin and toss with the oil and a bit of seasoning. Strip 4 of the thyme leaves over (or sprinkle with all of the dried thyme). Roast for 30-45 minutes, or until tender.

Remove to a serving bowl and scatter over the pecans and cheese. Toss everything together and add the last 2 stalks of fresh thyme, torn into small sprigs, to decorate.

Serves 6-8

Chicken Barley

This thick, creamy potage is somewhere between a soup and a stew and absolutely delicious.

3 medium leeks, trimmed and sliced
3 medium carrots, peeled, trimmed and cut into chunky batons
3 medium parsnips, peeled, trimmed and cut into chunky batons
3/4 cup pearl barley
6 bone-in, skin-off chicken thighs
5 cups chicken stock
2 tsp. English mustard
chopped parsley, to serve

Tip the veggies into a large pot the comes with a lid. Add the barley and the chicken. Pour the stock into a jug and stir in the mustard, then pour into the pot. Bring to a boil, then reduce to a simmer, partially cover and cook for 1 hour, stirring it now and then. If it looks dry, add a little boiling water.

After the hour, remove from the heat and remove the chicken thighs. Using two forks, pull the meat off the bones and return it to the pot. Serve in heated bowls topped with chopped parsley.

Serves 4-6

Potato and Onion Hash

This is written to serve 1, but it can easily be increased. The cayenne pepper is the key.

1 small onion, halved and sliced into half moons
1 tbs. olive oil
2 cups all-purpose potatoes, skin-on and cut into 1/2″ dice
1/4 tsp. cayenne pepper
1 egg

Heat the oil in a skillet and add the onion, then cook over a medium heat with a sprinkle of salt until softened. Tip in the potatoes and cayenne pepper, turn the heat down and cook for about 30 minutes, stirring now and then, until the potatoes are tender and beginning to caramelize.

Turn the heat up and push the hash to one side. Crack the egg into the empty half and fry to your liking. Serve the egg over the hash.

Serves 1

Green Pasta with Blue Cheese

Four ingredients for instant comfort food.

8 oz. trottole verde or any curly pasta of choice
4 oz. gorgonzola, crumbled
4 cups baby spinach leaves
3 tbs. chopped, shelled pistachios

Bring a large pot of water to a boil and generously salt it. Cook the pasta according to the package directions for al dente. Reserve a cup of the pasta water and drain.

Return the pasta to the pot along with the gorgonzola and spinach. Put on the lid and leave to sit without heat for 2 minutes. Remove the lid, put the heat on low and stir everything together, adding as much pasta water as you need to thin out the sauce.

Take off the heat, toss in about two-thirds of the pistachios, then divide between 2 warmed bowls. Scatter over the remaining pistachios and a good grinding of black pepper to serve.

Serves 2

Pollo Alla Cacciatora

Usually Chicken Cacciatori is a lengthy affair to make. In this version, Nigella has simplified it without losing any of the slow-cooked, cozy, comfort-food qualities.

1 tsp. garlic-infused olive oil
1/2 cup pancetta cubes
6 scallions, chopped
1 tsp. finely chopped fresh rosemary
1 lb. boneless, skinless chicken thighs, each cut into 4 pieces
1/2 tsp. celery salt
1/2 cup white wine
1 x 14 oz. tin chopped tomatos
2 bay leaves
1/2 tsp. sugar
1 x 14 oz. tin cannellini beans, drained and rinsed
chopped fresh parsley, to serve

Put the oil in a pan with the pancetta, scallions and rosemary. Sauté for a couple of minutes. Add the chicken, stirring well, and the celery salt. Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.

Uncover, and add the beans. Cook for a bit longer, then serve with the parsley sprinkled on top.

Serves 4

Beetroot Orzotto

As beautiful and vibrant to eat as it is to look at!!

1 onion, peeled and chopped
2 cups pearl barley
2 tbs. olive oil
1 tsp. dried thyme
125ml dry vermouth or white wine
4 1/4 cups vegetable broth
3 cups cooked beetroot cubes (not in vinegar)
150ml sour cream, plus more for serving
50g chopped pecans
3 tsp. chopped chives

Gently cook the onions in the oil in a deep, wide saucepan until softened. Stir in the barley and stir for about 2 minutes, then stir in the thyme. Tip in the vermouth and let it bubble up, then add the stock. Bring to a boil, reduce the heat, cover and simmer for 30-40 minutes, or until the barley is tender.

Meanwhile, puree half of the beetroot with half of the sour cream. Stir into the cooked barley along with the remaining cubed beetroot and warm through.

Spoon into a serving bowl and top with the pecans and chives and more sour cream, if using.

Serves 10-16 as part of a feast, or 8-10 if not

Coffee and Walnut Splouge Cookies

This lovely little cookies come together in a jot and are perfect with a cuppa.

1 2/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
14 tbs. butter, softened
1/4 cup sugar
1/4 cup (packed) light brown sugar
2 tbs. instant espresso powder
2 eggs
generous 3/4 cup chopped walnuts

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

Stir together the flour, baking powder and salt. Set aside.

In another bowl, cream together the butter and the sugars, then add the espresso powder and the eggs. Stir in the flour mixture just to incorporate, then stir in the walnuts.

Using a smallish ice cream scoop or two spoons, drops mounds of the batter onto the baking sheets. Bake for 12-14 minutes until golden and just set to the touch. Cool on wire racks then store in an airtight container.

A Riff on a Caesar Salad

The classic salad is deconstructed here – and all the better for it! Top with a fried egg for the ultimate experience!

1 romaine heart
2 tbs. regular olive oil
1 garlic clove, grated or crushed
4 anchovy fillets (the kind packed in oil), finely chopped
zest and juice of 1/2 lemon, plus lemon to serve
Parmesan cheese shavings

Heat the oven to 425°F. Cut the lettuce in half lengthways and lay both halves cut-side up in a baking dish lined with foil. Stir together the oil, garlic and anchovies, then spoon over the lettuce. Place in the oven and cook for 10 minutes. Add the lemon zest and juice, then cook for another 5 minutes.

Transfer to a plate and shave Parmesan on top.

Serves 2

 

Garlicy Roast Potatoes with Oregano and Feta

Inspired by chips served in Melbourne, these splendid spuds will delight you.

2 1/2 lb. potatoes, unpeeled and cut unto 1″ cubes
4 tbs. regular olive oil
6 fat cloves garlic, peeled and minced
2 1/2 tsp. dried oregano
4 oz. feta cheese, crumbled to give 1 cup loosely packed

Heat the oven to 425°F. Tumble the potatoes into a shallow roasting tin, large enough for the potatoes to sit in one layer. Toss in the oil, garlic and oregano. Roast for 50-60 minutes until golden, crisp and cooked through.

Transfer to a serving bowl and toss with most of the feta, then sprinkle the remaining feta on top. If you have any fresh oregano, sprinkle it on top.

Serves 4-6

Chicken with Tarragon Salsa Verde

Let’s be honest here, the chicken is simply the vehicle by which one gets to eat this wonderful and fragrant sauce.

For the chicken:

2 tbs. olive oil
4 chicken breast cutlets or boneless chicken thighs
small bunch fresh tarragon

For the sauce:

leaves from a small bunch fresh parsley (about 1 cup)
leaves from a small bunch fresh tarragon (about 1/4 cup)
1 scallion, green and white part roughly chopped
zest of 1 lemon
juice of 1/2 lemon
1 tsp. kosher or sea salt
1/3 cup olive oil

Heat the oven to 425°F. Pour 1 tbs. of the olive oil into a shallow ovenproof dish in which the chicken will all fit snuggly. Arrange them skin-side up. Tuck 2 sprigs of tarragon around them and sprinkle with salt and pepper. Drizzle the remaining olive oil over the top. Roast for 20-30 minutes, or until cooked through.

Meanwhile, make the sauce. Combine the parsley, tarragon, scallion, zest, juice, salt and half the olive oil. Using a food processor or immersion blender, whizz into a paste. Slowly add the remaining olive oil and blend well. Taste for seasoning.

Once the chicken has cooked, pour any pan juices into the sauce and blend again. Serve the sauce drizzled over the chicken.

Serves 4

 

 

Shrimp with Garlic and Chili Pepper

Sheer simplicity in flavor and preparation! Serve over pasta or rice.

2 tbs. olive oil
1/2 – 1 fresh red chili (according to size and taste), minced
2 garlic cloves, minced
1/2 lb. medium raw shrimp
1/2 cup white wine
1 tbs. chopped fresh parsley

Pour the olive oil in a heavy-bottomed skillet, then add the chili and garlic. Cook over a moderate heat for 2 minutes, stirring all the time. Turn the heat to high and add the  shrimp and stir-fry for another 2 minutes until they just begin to turn pink. Tip in the wine and let it bubble for another minute or so, then season with salt, if necessary and stir through the parsley.

Serves 1

Rhubarb Crumble

Either custard or vanilla ice cream is a must with the luscious pudding.

2 lbs. pink rhubarb, chopped into 1/2″ pieces (approximately 7 1/2 cups)
1/4 cup caster sugar
1 tbs. butter
1 tbs. vanilla extract
1 tbs. cornstarch
For the crumble topping:
1 cup all-purpose flour
1 tsp. baking powder
8 tbs. butter, cold and diced
3 tbs. caster sugar
3 tbs. brown sugar
1/2 tsp. vanilla extract

 

Heat the oven to 375°F and put in a baking sheet to catch any drips that may occur while baking.

Toss the rhubarb into a pan with the sugar, butter, vanilla and cornstarch. Heat for 5 minutes or until the butter has melted and everything is oozed together. Tip this into a pie plate approximately 8 1/2″ in diameter and set aside.

To make the crumble, combine the flour, baking powder and butter in a large bowl. Using the pads of you fingers, run this together until it resembles rough oatmeal. Stir in the sugars and vanilla extract, then sprinkle over the rhubarb, taking care to cover the fruit right to the edges.

Place on the baking sheet in the oven and bake for 35-40 minutes, or until the top is browned and the fruit is bubbly.

Serves 10

Ham Steaks with Parsley

This lovely recipe is perfect for a busy day – it comes together in mere moments, but tastes very sophisticated.

2 tsp. garlic-infused olive oil
2 ham steaks
2 tbs. white wine vinegar
1/4 cup water
lots of freshly ground black pepper
2 tsp. honey
1/4 cup roughly chopped parsley

Heat a largish and add the oil.  Cook the ham steaks for 3 minutes per side, then remove to two warmed dinner plates.

Take the pan off the heat and whisk in the vinegar, water, pepper, honey and most of the parsley. Swirl it around, scrape up any browned bits, then pour over the ham steaks. Sprinkle with the remaining parsley and serve.

Serves 2

 

Tagliata For Two

Pronounced “tallyata”, this sumptuous steak supper is perfect for an at home date night.

2 tbs. extra-virgin olive oil, plus more for oiling
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
scant 1 tsp. kosher salt ot 1/2 tsp. table salt
2 tsp. red wine vinegar
1 New York strip steak
8 oz. cherry or grape tomatoes, halved
fresh oregano sprigs, to serve (optional)
arugula, to serve

In a small dish that the steak will fit in snuggly, combine the 2 tbs. oil, red pepper flakes, dried oregano, salt and vinegar. Set aside.

Heat a grill, griddle or heavy non-stick pan. Brush the steak with a little oil and cook over a hot heat for 2 minutes per side. More if you don’t like your steak rare.

Remove the steak to the dish with the marinade and leave for 2-3 minutes. Remove to a cutting board, then toss and smoosh the tomatoes in the marinade. Slice the steak into thin strips.

Scatter the arugula on a plate, top with the steak strips and tomatoes, then drizzle over any remaining marinade. Add a few leaves of fresh oregano, if using and serve.

Serves 2

Cocktail Sausages

These are not just any cocktail sausages. The sesame oil, honey and soy sauce give them a sweet-savory stickiness that is nearly impossible to resist.

2 1/4 lbs. cocktail sausages (apprize. 75)
1/2 cup honey
2 tbs. sesame oil
2 tbs. soy sauce

Heat the oven to 425°F.

Separate the links if they are joined and arrange in a shallow roasting tin. Whisk together the honey, sesame oil and soy sauce and pour over the sausages, mixing them about well.

Roast for 25-30 minutes, giving them a shuffle half way through.

White Chocolate and Orange Muffins

A joy to make and a joy to eat!

1 2/3 cup all-purpose flour
1/3 cup polenta or fine cornmeal
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup white chocolate chips
6 tbs. vegetable oil
1 egg
3/4 cup whole milk
zest and juice of 1 orange

Heat the oven to 400°F and line 12 muffin tins with paper cases.

In a large bowl, stir together the flour, polenta, sugar, baking powder, baking soda and chocolate chips. In a smaller bowl, combine the oil, egg, milk, orange zest and orange juice. Add this to the dry ingredients and stir just until combined.

Divide between the muffin tins and bake for 20 minutes or until a tester comes out clean. Remove to a wire rack to cool.

Caesar Cleopatra

This is a light and lemony caesar dressing with anchovy. Perfect for summer!

2 romain lettuce hearts or 1 romaine lettuce head
1 egg yolk
2-3 tbs. extra-virgin olive oil
juice of half a smallish lemon
few drops Worcestershire sauce
3 tbs. finely grated Parmesan cheese
half and avocado, spooned into curls
1 cold, cooked chicken breast, cut into fat strips (optional)

Wash the lettuce and tear into large chunks, then scatter on plate. Whisk the egg yolk in a small bowl, then slowly whisk in enough olive oil to make a dressing. Add the lemon juice and Worcestershire sauce. Toss this with the lettuce, sprinkle with 2 tbs. of the Parmesan, then toss again.

Arrange the chicken (if using) a top the lettuce, scatter over the avocado and sprinkle with the remaining cheese. Give it all a good grinding of black pepper and serve.

Serves 1

Pasta with Zucchini

This is homey and comforting pasta that tastes best when eaten out of a large bowl with a large spoon.

8 oz. caserecce or other small, tubular pasta
2 tbs. garlic-infused olive oil
4 scallions, thinly sliced
1 lb. zucchini, diced
1/4 cup dry white wine or vermouth
small bunch fresh parsley, chopped
3 tbs. grated Parmesan cheese, plus more to sprinkle
2 tsp. butter

Put a large pot of water on to boil. Generously salt and cook the pasta according to the package directions.

Put the olive oil and scallions in a heavy pan that comes with a lid and cook, stirring for 1 minute. Add the zucchini and cook for 5 minutes. Stir in the vermouth, 2 tbs. of the chopped parsley and season. Cover, reduce the heat and simmer for 5 minutes by which time the zucchini should be tender.

Before draining the pasta, reserve a cup of the cooking water.

Tip the drained pasta into the pan with the zucchini along with the 3 tbs. Parmesan cheese and 1/4 cup of the pasta cooking water. Toss thoroughly and taste for seasoning. Add more pasta cooking water if needed. Stir in the butter and serve with the remaining parsley sprinted on top and more Parmesan cheese on the side.

Serves 2

Fish with Three-Herb Salsa

This recipe was written to be a medley of salmon, tuna and swordfish. Here is it deliciously adapted for just swordfish.

1/4 cup extra-virgin olive oil
zest of 1/2 lemon and 1 tbs. juice
2 tbs. fresh parsley, chopped
2 tbs. capers, drained but not rinsed
1/2 tsp. dried oregano
1/4 tsp. dried mint
4 smallish swordfish steaks

Make the herb sauce by whisking together the olive oil, lemon zest, lemon juice, capers, oregano and mint. Season and set aside for at least 15 minutes to let the flavors develop.

Fry the swordfish in a little oil or cook on the grill to your liking. Remove to a plate and spoon over some of the sauce. Serve with the remaining sauce on the side.

Serves 4

Warm Potato Salad

What a wonderful divergence from cold potato salad tossed with mayonnaise!

4 1/2 lbs. baby potatoes
4 scallions, finely sliced
1 tbs. garlic-infused olive oil
8 slices bacon, sliced
1-2 tsp. white vinegar
1 tbs. wholegrain mustard

Bring a pan of water to a boil and tip in the potatoes. Cook for 20 minute, or until tender. Drain and put into a large bowl with the scallions.

Heat the oil in the same pan and add the bacon, then cook until crispy. Remove from the pan. Take the pan off the heat and stir in the vinegar and mustard. Tip into the bowl, toss everything together and scatter with the bacon.

Serves 10-12

Crunchy Chicken Cutlets

These deliciously, thin chicken cutlets are coated with cornflakes for a wonderful crunch and are seasoned with a hint of cinnamon and paprika. They are a jot to make and if you cannot find cutlets, simply pound two boneless, skinless chicken breasts to about 1/2″.

2 chicken cutlets or escalopes
1/4 cup Dijon mustard
1 garlic clove, grated or minced
1/2 tsp. ground cinnamon
1 egg
3 cups crushed cornflakes
1 1/2 tsp. paprika
2 tbs. vegetable oil
arugula and cherry tomatoes, to serve

Take the chicken out of the refrigerator so that it is not ice cold when you cook it.

In a shallow dish, combine the mustard and the garlic. Whisk in the cinnamon and egg. Put the chicken in, turn it over and leave to sit while you prepare the crumbs.

In another shallow dish, toss the cornflakes with the paprika and season. Add the chicken and dredge thickly with the crumbs.

Heat the oil in a heavy-based skillet and fry the chicken for 3 minutes per side, or until crisp and cooked through. Arrange the arugula and tomatoes onto a plate and top with the chicken to serve.

Serves 2

 

Seared Mustard-Coated Salmon

Simplicity in fish form, this lovely salmon is a jot to make. The recipe calls for the fish to be cooked on the stovetop, but it works just as well on the grill.

1-2 tbs. olive oil
2 heaping tbs. English mustard powder
2 scant tbs. sugar
6 salmon fillets

Heat 1 tbs. of oil in a skillet. Mix half of the mustard powder with the sugar on a plate and dunk in half of the fillets. Cook over a medium to high heat for about 3 minutes a side, or until browned on the outside, yet still juicy inside. Remove to a warmed plate. Repeat the process with the remaining salmon.

Serves 6

No-Fuss Fruit Tart

Don’t feel obliged to use the fruit as listed in the ingredients – use any that you fancy for this wonderful, easy and crowd-pleasing pud.

3 1/4 cups graham cracker crumbs (27 sheets)
6 tbs. softened butter
16 oz. cream cheese, at room temperature
1 cup lemon curd, at room temperature
1 cups blueberries
1 cup blackberries
1 cup raspberries
2/3 cup red currants or pomegranate seeds
1 – 1 1/2 small strawberries

Combine the cracker crumbs with the softened butter in the food processor to make a sandy rubble. Press into the bottom and up the sides of a deep, loose-bottomed 10″ fluted tart pan. Place in the freezer for 10-15 minutes.

In a clean food processor bowl, combine the cream cheese and lemon curd (or mix by hand) and spread into the bottom of the chilled tart pan, covering the base evenly.

Arrange the fruit gently on top in a decorative manner, leaving some of the strawberries unhulled with their picturesque stalks, if you like.

Place the tart in the fridge, preferably overnight, or for at least 4 hours. It needs to get properly cold to unmold and slice easily.

Serves 8-10

 

Black and Blue Beef

These Korean-flavored steaks are meant to be charred on the outside and rare in the middle. Such a treat!!!

4 x 1 1/2″ rib-eye steaks
5 tbs. soy sauce
2 tbs. sesame oil
3 garlic cloves, minced or crushed
1″ piece ginger, peeled and minced or grated
4 scallions, chopped
2 tsp. sugar
black pepper

Mix everything except the steaks in a shallow dish or resealable plastic bag. Add the steaks and turn over if using s dish or squish them about if using a bag. Leave in the fridge overnight or , if you are pressed for time, at room temperature for an hour.

Grill the steaks on a viciously hot grill or griddle for about 5 minutes per side for rare or longer to your liking. Leave to stand for a few minutes before carving into thin slices.

Nigella recommends eating them mounded on plain steamed rice, stuffed into buns with barbecue or steak sauce or piled on a thin flatbread.

Serves 4

 

Rice Bowl with Ginger, Radish and Avocado

Using short grain brown rice is the key here – it’s nubbly and nutty!

3/4 cup short grain brown rice
1 cup cold water
2″ piece of ginger, peeled
4-6 radishes
1 1/2 tbs. tamari or soy sauce
1 tsp. organic raw apple cider vinegar
1/4 cup mixed seeds, such as pumpkin, sunflower, sesame
3-4 tbs. chopped fresh cilantro
1 small ripe avocado, sliced or in chunks

Put the rice and water in a heavy-based saucepan that has a tight-fitting lid and bring to a boil. Once it’s bubbling, clamp on the lid, turn the heat down to low and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let stand for a further 5 minutes by which time the rice will be cooked, but still nutty, and at the water will be absorbed.

While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips. Cut the radishes into quarters or eights lengthways, depending on their size.

When the rice is cooked, spoon into a mixing bowl and add the tamarin or soy sauce and the apple cider vinegar. Use a fork to combine, then fork in the ginger shavings, radishes and seeds. Fork in most of the cilantro.

Divide between 2 bowls and top with avocado and the remaining cilantro.

Serves 2

Thai Steamed Clams

The robust zing of Thai red curry paste and the delicate sweetness of coconut water combine to make a richly flavored, but light broth in which to steam the tender clams.

2 lbs. clams
2 tsp. Thai red curry paste
1/2 cup coconut water
1 tsp. lime juice
handful of Thai basil leaves or coriander

Tip the clams into a large bowl and cover with cold water. Leave to soak for 15 minutes, then drain and discard any that remain open.

Spoon the curry paste into a wok, then mix in the coconut water and lime juice. Turn on the heat and when the mixture comes to a bubble, tip in the clams and cover with a lid. Cook for 5 minutes, shaking from time to time, until the clams have opened. Discard any that remain closed.

Tip into a large bowl and scatter over the Thai basil leaves or coriander.

Serves 2-4

 

Chicken with Greek Herb Sauce

Simple and healthy, this is certainly a winner!

12 chicken thighs (bone-in, skin on or off)
juice of 1 lemon
4 tbs. regular olive oil
1 tsp. dried oregano
2 cups plain Greek yogurt
1/4 cup chopped scallions or red onion
1 green chili, deseeded and diced
1 clove garlic, crushed
1/2 English cucumber, peeled and diced
3 tbs. each chopped fresh cilantro and mint

Heat the oven to 400°F. Place the chicken (skin-side up is using) in a shallow roasting pan, then pour over the lemon juice and olive oil. Sprinkle with the oregano and season well. Roast the chicken for 45 minutes. Alternatively, toss the chicken with the lemon  juice, oil and seasoning, then grill for 6-7 minutes per side.

Meanwhile, stir together the remaining ingredients to make the sauce.

Transfer the chicken to a platter and serve with the sauce.

Serves 4-6

Maple Chicken and Ribs

Give yourself enough time to marinate this the day before and you will be richly rewarded!

12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tbs. vegetable oil
2 tbs. soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves

Put the ribs and chicken in a large freezer bag or into a large dish. Add all the ingredients, squelching or tossing together very well. Leave to marinate in the fridge overnight.

Heat the oven to 400°F. Pour the contents of the bag or dish into 1 or 2 large roasting tins with the chicken skin-side up. Roast for about 1 1/4 hours by which time everything should be sticky and a glossed chestnut brown color.

Serves 6-8

Hasselback Potatoes

These are a dandy and delicious little side that pairs with just about anything.

oval shaped all-purpose potatoes: 6 large, 18 medium, 36 small (new)
3 tbs. butter
5 tbs. olive oil
Maldon or other sea salt

Heat the oven to 425°F (or 400°F for new potatoes).

Put each potato, in turn, in the bowl of a wooden spoon and cut 1/2″ slices to about 1/2″ from the bottom.  Place a roasting dish over a medium heat and heat the butter and oil. Roll the potatoes around in the mixture, then arrange cut-side up and sprinkle with salt.

Roast as follows: large potatoes – 1 hour, 10 minutes, medium potatoes – 1 hour, small potatoes – 45 minutes.

Serves 6

 

 

Ricotta Hotcakes

These pancakes are light as air – the kind you want to eat in the garden on a summer’s morning.

1 cup plus 2 tbs. ricotta cheese
1/2 cup low-fat milk
2 eggs, separated
3/4 cup all-purpose flour
1 tsp. baking powder
pinch salt
2 tsp. peanut or vegetable oil
1/2 pint strawberries, chopped or sliced, to serve
maple syrup, to serve

Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt, then gently whisk to make a smooth batter.

Beat the egg whites until they become frothy and then fold them into the ricotta mixture.

Heat the oil in a large frying pan or griddle and drop in heaped spoonfuls of batter. Cook the pancakes for about 1 minute until golden and bubbly, then flip them over and cook another minute. Keep the pancakes warm by tenting them with foil while you work your way through the batter. Serve with strawberries and maple syrup.

Sake Salmon and Rice

This is a classic Nigella Lawson recipe for a very good reason – it’s utterly delicious!

Marinade:
1 tsp. English mustard or wasabi paste
2 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. garlic-infused olive oil
1 tbs. sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods

Sauce:
1/4 cup sake
1 tbs. soy sauce
1/2 tsp. fish sauce or brown rice vinegar
1 tsp. Worcestershire sauce
1 tsp. English mustard or wasabi paste
1-2 tbs. chopped fresh cilantro or parley, to garnish

To make the marinade, combine the mustard or wasabi, Worcestershire sauce, soy sauce, oil and sake in a freezer bag or shallow dish. Add the salmon and leave to marinate for 20 minutes.

Bruise the cardamom pod and cook with the rice, following the package directions.

Heat a griddle or nonstick skillet and cook the salmon for 1-2 minuets per side. Remove and wrap in foil for 10 minutes.

For the sauce, bring the sake to a boil in a little saucepan to evaporate the alcohol, then take off the heat and add the remaining ingredients.

Divide the rice between 2 plates. Cut the salmon into slices and arrange on top. Pour the sauce over everything and sprinkle with cilantro or parsley to serve.

Serves 2

Soft White Dinner Rolls

These are heaven slathered with salted butter!

3 1/2 – 4 cups all-purpose flour
3 tsp. instant yeast
1/2 tsp. salt
1 tbs. caster sugar
1 1/2 cups milk
1 heaped tsp. butter

For the topping:
1 beaten egg
1 tbs. milk pinch salt
1 tsp. poppy seeds
1 tsp. sesame seeds

Combine the 3 1/2 cups flour with the yeast, salt and sugar in a large mixing bowl. Put the milk and butter in a small saucepan and heat until the milk is warm and the butter has begun to melt.

Pour the milk/butter mixture into the dry ingredients and mix with a fork or wooden spoon to make a rough dough, adding more flour if the dough is too wet. Dump onto a floured work surface and knead until smooth and silky. Put the dough into a lightly oiled bowl and cover with plastic wrap. Leave in a warm place to rise for an hour, or until doubled in size.

Punch the air out of the dough and place on a floured work surface. Pull out walnut-sized pieces and form them into small balls. Place them on a greased or lined baking sheet about 1/4″ apart. You should get about 30 balls. Cover with a tea towel and leave to rise again in a warm place until they have puffed up.

Heat the oven to 425°F. Mix the egg with the salt and brush the dough balls, then sprinkle with the seeds. Bake the rolls for 15 minutes or until golden brown. Remove them to a cooling rack or serve immediately.

Sweet Potato Macaroni and Cheese

This is a GAME-CHANGER!!

1 lb. sweet potatoes
10 oz. baby penne or other short, small pasta (approx. 2 cups)
4 tbs. butter, softened
3 tbs. all-purpose flour
2 cups whole milk
1 tsp. English mustard
1/4 tsp. paprika, plus 1/4 tsp. to sprinkle on top
3/4 cup crumbled feta cheese
1 1/4 cups grated sharp Cheddar cheese, plus 1/4 cup to sprinkle on top
4 fresh sage leaves
salt and pepper to taste

Heat the oven to 400°F. Put a large saucepan of water on to boil. (A lid makes this go faster.)

Peel the sweet potatoes and cut into rough 1″ pieces. When the water is boiling, add salt to taste and cook the sweet potatoes for about 10 minutes, or until they are soft. Scoop them out with a spider or slotted spoon, then mash them roughly. Do not throw out the water.

In another saucepan, gently melt the butter, then whisk in the flour to make a roux. Take the pan off the heat and slowly add the milk until everything is combined and smooth. Change to a wooden spoon and continue to stir until the flour taste has cooked away and the sauce is thickened, 3-4 minutes. Stir in the mustard, 1/4 tsp. of paprika and a bit of seasoning.

Cook the pasta in the reserved water according to package directions until just al dente. Reserve some of the cooking water, then drain and stir into the sweet potatoes. Stir in the feta cheese, then stir in the sauce and the 1 1/4 cups Cheddar cheese. Add some of the reserved cooking water if it seems too thick. Check seasoning again.

Spoon into 4 small overproof dishes (1 1/2-1 3/4″) or 1 baking dish (12×8″). Sprinkle with the remaining Cheddar cheese and paprika, then shred the sage leaves and scatter over.

Place on a baking sheet and bake for 30-35 minutes, until the top is bubbly and everything is piping hot.

Tamarind-Marinated Flank Steak

The tamarind and soy sauces tenderizes the meat and impart a lovely sourness. Serve it thinly sliced on it’s own or in beef tacos. Leftovers make a wonderful salad.

3 tbs. tamarind paste
1/4 cup soy sauce
1/4 cup hot water, from a recently boiled kettle
2 tbs. vegetable oil
1 tbs. honey
1 1 3/4 lb. flank steak

Combine the tamarind paste, soy sauce and water in a small saucepan. Stir over a low heat to dissolve the tamarind. Whisk in the oil and honey, then set aside to cool.

Put the flank steak into a resealable plastic bag and pour in the cold marinade. Squelch it around, then chill overnight or up to 1 day.

Bring the steak back to room temperature. Heat a ridged grill pan or BBQ to very hot. Shake off the marinade juices, then add the steak and cook for 2 minutes per side, or to your liking.

Immediately transfer the steak to a carving dish, cover with foil and leave to rest for 5 minutes. Carve thinly against the grain to serve.

Serves 6

Dirty Lemon Martini

Considering the situation, we have renamed these “Quarentinis. “We are advised by Nigella to, “sip elegantly or knock back as needed.”!

2 shots gin or vodka
1/2 shot white vermouth
1 tsp. juice from a jar of preserved lemons

Fill a cocktail shaker with ice and add the three ingredients. Shake, then pour into a martini glass to serve.

Serves 1

Chicken Schnitzel with Bacon and White Wine

This speedy supper will satisfy everyone!!
1 tsp. garlic-infused olive oil
4 strips bacon
4 x 4 oz. chicken escalopes or boned and skinner breast tenders or thighs
1/3 cup white wine

Put the oil in a skillet and add the bacon. Fry until the bacon is cooked and the pan is full of bacon juices. Remove the bacon to a piece of foil and wrap to keep warm. Fry the chicken for 2-3 minutes per side, depending on the thickness, or until cooked through. Make sure the pan is hot so that the chicken catches a little, turning is bronze.

Remove the chicken to a serving plate, then crumble in the bacon and pour in the wine. Bubble until slightly thickened, then pour over the chicken to serve.

Serves 4

Parmesan French Toast

While obviously a contender for Sunday brunch, this savory take on French toast is wonderful any time. Serve it with soups, stews or a simple roast chicken.

Parmesan French Toast

1 egg
3 tbs. finely grated Parmesan cheese
3 tbs. whole milk
1 tsp. Dijon mustard
1/2 tbs. Worcestershire sauce
1/4 tsp. paprika
2 slices sourdough bread, not too thickly cut
1 tbs. butter
1/2 tbs. olive oil

Whisk together the egg, Parmesan, milk, mustard, Worcestershire sauce and paprika in a shallow dish that will fit the bread snugly.

Add the bread and let it sit for 2 minutes per side to soak up the liquid and soften slightly.

Warm the butter and oil in a skillet over a medium heat. Once the butter is beginning to bubble, add the bread. Cook until golden, then flip and cook on the other side. Transfer to a plate and serve.

 

Shrimp Pasta Rosa

This subtle and simple pasta is a pleasure both to make and to eat.

1 tbs. tomato paste
1/4 cup milk
1/4 cup mascarpone
1 tbs. garlic-flavored olive oil
1/4 tsp. red pepper flakes
6 oz. raw, peeled shrimp
5 tbs. red vermouth
8 oz. taglierini

Boil a large pot of water, then add a good bit of salt.

Stir together the tomato paste, milk and mascarpone and set aside.

In a wok or large pan, warm the olive oil and add the red pepper flakes, giving a stir in the heat before adding the shrimp. Stir-fry for a minute or two by which time they should be almost cooked through.

Pour in the vermouth and let it bubble excitedly. When it has reduced a little, add the sauce and stir until everything is hot.

Meanwhile, cook the pasta per package instructions, drain and toss with the shrimp and sauce. Divide between two bowls and serve immediately.

Served 2

Butterflied Leg of Lamb with Bay Leaves and Balsamic Vinegar

Succulent and scented with fresh bay leaves, this is perfect and effortless for a Sunday lunch.

3 lb. boned and butterflied leg of lamb
6 fresh bay leaves, snipped, plus whole leaves to serve (optional)
2 tsp. kosher salt
1/2 cup olive oil
2 tbs. balsamic vinegar
3 garlic cloves, peeled and sliced thinly

Heat the oven to 425°F. Place the lamb in a shallow, sturdy roasting tin, skin-side down.

Scatter with the snipped bay leaves and half the salt, then pour over the oil and vinegar. Push the garlic slices into the crevices where you can and lay the rest on top. Leave to marinade for 30 minuets.

Turn the lamb over, so that now the skin side is up and sprinkle with the remaining salt. Roast for 30 minutes.

Remove and tent with foil for 15 minutes. Slice and place on a serving plate. Tuck extra whole bay leaves around the edges, if using.

Slow-Roasted Garlic and Lemon Chicken

This lovely chicken recipe is a doddle to make and gorgeous to eat!

8 – 10 chicken pieces
1 head garlic, separated but unpeeled
2 lemons, cut into eighths
small handful fresh thyme, most leaves removed, but a few left intact to serve
3 tbs. olive oil
10 tbs. white wine or vermouth
black pepper

Heat the oven to 300°F. Put the chicken in a roasting pan along with the garlic, lemons and the thyme leaves. Pour in the olive oil, then mix everything together with your hands. Sprinkle over the wine and grind in the pepper.

Cover tightly with foil and roast for 2 hours. Turn the heat up to  400°F, remove the foil and roast for 30-45 more minutes or until the skin is browned and the lemons are caramelized. Toss over the remaining thyme sprigs and serve.

Serves 4 – 6

Turkish Eggs

Poached eggs atop garlicy yogurt and drizzled with a peppery butter sauce……YUM!

200g plain Greek yogurt
1 garlic clove, peeled and minced
1 tsp. sea salt flakes
2 tbs. unsalted butter
1 tbs. extra-virgin olive oil
1 tsp. Aleppo pepper flakes or alternative
2 eggs, fridge-cold
2 tsp. lemon juice
chopped fresh dill
bread, to toast and serve

Fill a wide-ish saucepan with water and heat to a low simmer.

Stir together the yogurt, garlic and salt in a heat-proof bowl. Place over a small saucepan of simmering water (making sure the bowl does not touch the water) and stir until the yogurt is a room temperature and has the consistency of lightly whipped cream. Turn off the heat and leave as is.

Gently melt the butter in a small saucepan until it just becomes a hazelnut brown color. Turn off the heat, stir in the pepper flakes and set aside.

Now to poach the eggs. Crack one into a small fine-mesh strainer and let the watery part of the white drain off. Gently tip into a small cup or ramekin, then add 1 tsp. off lemon juice. Repeat with the second egg, then carefully lay them into the simmering water and turn the heat down so there is no movement. Leave for 3-4 minutes then remove with a slotted spoon and place on a plate lined with kitchen towel to absorb any water.

Divide the creamy yogurt between two bowl, place a egg on top and drizzle with the butter. Sprinkle with dill and serve with toasted bread.