Simplicity at it’s finest. You can also grill or broil the salmon to your liking. This is really all about the sweet balsamic vinegar drizzled over the warm salmon.
1 tbs. vegetable oil
4 salmon fillets
6 tbs. balsamic vinegar
6 tbs. olive oil
snipped chives, to serve
Heat the oil in a large non-stick skillet over a medium heat. Season the salmon and cook on each side for 5-6 minutes, or until done.
In the meantime, combine the vinegar and oil in a small saucepan and heat until just warm. Decant to a pitcher.
To serve, place the salmon on warmed plates, drizzle with the vinaigrette and sprinkle with the snipped chives.
The title is classic Nigella (a little cheeky) and the taste is just as fabulous. Use a rotisserie chicken if time is an issue and we are instructed, “No cheese, please.”
3 lb. chicken
2 tbs. olive oil, plus more as needed
1 tbs. finely chopped rosemary leaves, 2-3 sprigs
50g sultanas (soaked in warm water for 30 minutes) (1/3 cup)
100g toasted pinenuts (3/4 cup)
1 lb. tagliatelle
2 tbs. freshly chopped parsley
Heat the oven to 350°F. Rub the chicken with olive oil and sprinkle with salt and pepper. Place in a roasting tin and cook for 1-1 1/2 hours until well browned and the juices run clear when the thigh is pierced. Take the chicken out of the oven and leave to stand for 15 minutes. Take the meat off the bone, keeping the skin, and cut or tear into pieces.
Put a large pot on to boil.
Pour all the juices from the roasting tin into a saucepan. Add the rosemary, sultanas and pine nuts, then simmer gently while you cook the pasta. Salt the boiling water well and cook the pasta for 1-2 minutes. Drain and toss with the chicken and sauce. Serve in a large bowl topped with chopped parsley.
Dust off that old pasta maker from the 90’s and try this easy, fun and delicious tagliatelle.
400g OO flour (2 2/3 cup)
1 fat pinch of salt
4 large eggs
Either put the flour and salt in a bowl or on a clean work surface. Form it into a mound and crack in the eggs into the mound. Work with your hands or a spoon until the mixture comes together in a claggy mess. Knead for a few minutes until smooth and satiny. Form it into a ball, cover with a tea towel and leave for 30 minutes or up to 1 hour.
Have more OO flour at the ready and begin to roll out the pasta. Cut the ball into strips and feed through the pasta maker as directed. Nigella recommends repeating the no. 1 setting several times, folding the dough in half each time. Pass it through up to no. 5, then put through the tagliatelle cutter. Toss immediately with OO flour and leave to dry a bit.
Cook in plenty of boiling, salted water for just 1-2 minutes, or until tender. Toss with your favorite sauce.
2 1/2 cups light cream
zest and juice of 1 orange
1/2 cup Grande Marnier
1/4 cup Marsala
1 8″ sponge layer
about 10 heaping tsp. best-quality raspberry jam
8 egg yolks
1/2 cups caster sugar
4 cups raspberries
2 cups heavy cream
1/2 cup toasted, flaked almonds
Pour the light cream into a large saucepan and add the orange zest. Bring to a gently simmer, then remove from the heat and set aside for the orange flavor to infuse the cream.
Mix together the Grande Marnier, Marsala and the juice from the orange. Place half in a shallow dish. Split the sponge in half horizontally and cut half of it into pieces. Make little sandwiches with the jam, dip them in the orange liquid mixture and line the bottom of a trifle bowl. Repeat with the remaining sponge, jam and liquid. If any liquid remains, drizzle it over the top.
To make the custard, bring the orange-infused cream back to a simmer. Beat together the egg yolks and sugar until thick and frothy. Pour the cream into the egg mixture, whisking constantly. Wash and dry the saucepan, then put the whole mixture back into it. Over a low heat, stirring constantly with a wooden spoon, gently heat the mixture until thickened. This sould take about 10 minutes. Make sure not to let it boil or it will separate. (If this happens, fill the sink with cold water, plunge in the pan and whisk until it becomes smooth again.)
Leave to cool a bit, then pour over the sponge and chill overnight.
When ready to serve, sprinkle over the raspberries. Whip the heavy cream until stiff and spread over. Top with toasted almond.