Miscellaneous Nigella Recipes – Page 2

Corsican Omelet

This is a fabulous solo supper. It takes mere moments and is perfect with a side salad.

1 tbs. butter
4 mint sprigs or other chopped herbs
3 eggs, beaten
2 tbs. goat’s cheese
salt and pepper

Heat the butter in a 10″ non-stick skillet. When melted, sprinkle in the herbs and cook for a minute or so, spreading them evenly around the pan. Pour in the eggs and cook over a medium-low heat until nearly set. Dab in the goat’s cheese and season with salt and pepper.

When the omelet is set, fold it into thirds and transfer to a plate.

Serves 1

Farro Salad with Roasted Carrots and Feta

This is a lovely side dish that complements so many things. Serve warm, cold or at room temperature.

5 carrots, peeled and cut into pieces
2 small red onions, peeled and cut into slim wedges
1 tbs. olive oil
1 cup farro
3 cups baby spinach
6 marinated artichoke hearts
crumbled feta cheese

For the dressing:
3 tbs. red wine vinegar
2 tbs. extra-virgin olive oil
1 tbs. honey
2 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. sweet smoked paprika
small handful parsley, chopped

Serves 4

Heat the oven to 425°F. Tip the carrots and onions in a small roasting tin and toss in the oil. Season and roast for 25-30 minutes, or until caramelized and tender.

Prepare the farro according to the package directions.

In a large bowl, mix together all the dressing ingredients. Tip in the cooked farro, spinach and artichokes. Toss well and season. Place the roasted vegetable on the top and sprinkle with the feta and parsley.

Pasta with Gorgonzola, Arugula and Pine Nuts

Pasta is always a treat, and this one is especially wonderful.

1 lb. penne
2 tsp. garlic-infused olive oil
1 tsp. chopped fresh rosemary leaves
2 tbs. cream fraiche
8 oz. gorgonzola cheese, broken into pieces
1 cup arugula
1/3 cup toasted pine nuts

Bring a large pot of water to a boil, salt it well and cook the pasta according to the package directions. Remove 1 cup of the cooking water and set it aside. Drain the pasta in a colander.

Return the pot to the stove and add the oil, then sizzle the rosemary for about 30 seconds. Add half the reserved pasta water, the creme fraiche and gorgonzola. Melt gently into a sauce. Return the pasta to the pot with half the pine nuts and most of the arugula. Toss together, adding more pasta water if needed to make a smooth sauce.

Transfer to a serving bowl and scatter with the remaining arugula and pine nuts.

Serves 4 as a main course to 6 as a side dish

Asparagus, Radish and New Potato Salad

This delicious salad will become a favorite.

1 lb. new potatoes
1 lb. asparagus
1 tbs. olive oil
1 1/3 cups quartered radishes, stalks and tails removed
2 green onions, sliced
1/4 red chili, deseeded and finely chopped
2 cups pea shoots, watercress or mixed greens, to serve

For the dressing:
1/2 cup plain Greek yogurt
2 tsp. dijon mustard
1 tbs. lemon juice
1/2 tsp. dried tarragon
1/4 tsp. dried mint
2 tbs. chopped fresh chives

Steam the potatoes until tender and set aside. Heat the oven to 400°F. Cut the asparagus into 1 1/2″ pieces and discard the woody ends. Toss in a small roasting tin with the olive oil and season. Roast for 15 minutes, or until tender.

Combine the dressing ingredients with salt and pepper in a large bowl. Tip in the warm asparagus, warm potatoes (halve or quarter if large), radishes, green onions and red chili and toss gently.

Arrange the greens on a platter and spoon the salad over the top.

Serves 6

Prawn Cocktail

This is a classic for a very good reason. This version is served hot, but using cold, cooked prawns is equally delicious.

1 lb. raw prawns
1 tbs. olive oil
3/4 cup mayonnaise
3 tbs. tomato ketchup
1 tbs. lemon juice
few drops Tabasco sauce
handful finely shredded lettuce
1 tbs. pink peppercorns, crushed or 2 tsp. paprika, to serve

In a large bowl, stir together the mayonnaise, ketchup, lemon juice and Tabasco sauce, then set aside.

Heat the oil in a skillet. Season the prawns and cook until just pink. Tip into the sauce and toss well.

Arrange the lettuce on six small plates or one large platter. Top with the shrimp, then scatter over the peppercorns or paprika.

Serves 4

Coffee Shortbread

A new twist on a classic – so yummy.

2 sticks plus 1 tbs. butter, softened
2/3 cup sugar
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
4 tsp. instant espresso powder
20 walnut halves

Heat the oven to 325°F and line two baking sheet with parchment paper.

Cream together the butter and sugar, then stir in the remaining ingredients. Roll into 20 walnut-sized balls and arrange on the baking sheets. Flatten the cookies slightly, then top with a walnut half.

Put in the oven and immediately turn off the heat. Leave for 20 minutes, then remove and allow to cool on the baking sheet.

Petit Pois a la Francaise

Here is an easy side dish that complements almost anything.

3 scallions, or 2 shallots, sliced
3 tbs. butter
1/2 tsp. garlic olive oil
1 baby gem lettuce, shredded
2 cups frozen peas
1/2 cup chicken or vegetable stock

Cook the scallions or shallots in the butter and olive oil until softened. Stir in the lettuce until wilted, then add the peas and stock. Cook at a robust simmer until everything is tender and the liquid has reduced.

Season and serve

Basil Pesto

This classic, multi-use sauce can also be made with wild garlic or ramps when they are in season from March to June. Delish!

2 cups basil leaves, roughly chopped
4 tbs. grated Parmesan cheese
7 tbs. extra-virgin olive oil
squeeze of lemon juice
sea salt to taste

Put the basil and Parmesan in a small food processor and blitz to grind. With the motor running, gradually pour in the olive oil until you have a smooth sauce. Add the lemon juice and salt to taste.

Serve over cooked and drained pasta.

Pronto Pig Feast

Here is a double quick, double pork supper!

2 tbs. garlic-infused olive oil
4 thin, streaky slices bacon
6 pork escallops (medallions cut from a pork tenderloin)
1/3 cup Marsala
1 tbs. butter
2 tbs. chopped fresh chives

Heat the oil in a non-stick skillet and fry the bacon until crisp. Remove and set aside. Add the pork and cook for 4-5 minute on each side, depending on how thick they are. Remove and cover with foil. Tip the Marsala and butter into the skillet and bubble to reduce.

Pour the sauce over the pork, crumble the bacon on top and scatter with chives to serve.

Serves 2

Easy Salmon and Posh Mushy Peas

This is a marvelous way to eat salmon. The saltiness from the bacon pairs wonderfully with the simply prepared salmon and the tender mushy peas.

2 rashers bacon
2 salmon fillets
1 small clove garlic
2 cups frozen peas
2 tbs. butter
2 tbs. sour cream or creme fraiche

Put the kettle on to boil. Using scissors, snip the bacon into a skillet and cook until crisp. Remove and drain on a paper towel. Season the salmon and add to the skillet. Cook 4-5 minutes per side, or to your likeness.

In the meantime, put the peas and garlic clove (unpeeled) into a jug and pour over boiling water. Leave for 3-4 minutes, then drain, peel the garlic clove and place the peas and garlic clove in a blender. Whizz until chunky, then stir in the butter, sour cream or creme fraiche and season. Serve alongside the salmon.

Serves 2