Category: Nigella Express

Totally Chocolate Chocolate Chip Cookies

Melted chocolate, cocoa powder and chocolate chips in one cookie???? Well, yes please!!!

4 oz. semisweet chocolate
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup (packed) light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract or paste
1 egg, cold from the fridge
2 cups semisweet or dark chocolate morsels

Heat the oven to 325°F and line 2 baking sheets with parchment paper. Melt the 4 oz. of chocolate and set aside.

Combine the flour, cocoa, baking soda and salt in a large bowl.

Cream together the butter, sugars and vanilla in another bowl, then stir in the egg and melted chocolate. Tip this into the bowl with the dry ingredients, add the chocolate chips and stir well.

Use a 1/4 cup ice cream scooper to drop mounds onto the baking sheets, leaving space between. Bake for 18 minutes, or until just set on the inside. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Makes 12

Sliced Steak with Lemon and Thyme

This recipe ever so clever – the steak is marinaded after it is cooked.

1 large or 2 small rump steak, approx. 1 1/4 lbs.
5 stalks thyme to give 1 tbs. leaves
2 garlic cloves, crushed or grated
1/3 cup extra-virgin olive oil
zest and juice of 1 lemon
1 tsp. sea salt flakes
good grinding of black pepper

Heat a griddle or grill, then brush the steak with a bit of the olive oil. Cook on both sides to your liking.

While the steak cooks, tip the thyme leaves, garlic, oil, lemon zest and juice, salt and pepper in a shallow dish. Once the steak is cooked, put it in the marinade and leave for 4-5 minutes, turning once.

Slice the steak to serve.

Curry in a Hurry

Fast and fresh, this curry has it all and takes no time to toss together.

2 tbs. vegetable oil
3 tbs. chopped scallions
3-4 tbs. Thai green curry paste
2 lbs. chicken thighs, cut into pieces
1 x 14 oz. can coconut milk
1 tbs. chicken stock concentrate
1 tbs. fish sauce
1 cup fresh or frozen peas
1 cup fresh or frozen green beans
2 handfuls fresh spinach
3 tbs. chopped fresh cilantro, to serve (optional)
cooked rice, to serve

Heat the oil in a large saucepan and drop in the scallions. Cook for a minute or two, then stir in the curry paste. Add the chicken pieces and keep stirring until the outside has cooked. Tip in the coconut milk, stock, fish sauce, peas and beans. Season and simmer for 5 minutes, or until the chicken is cooked through and the veggies are tender. Stir in the spinach until it wilt.

Place the rice in a serving bowl and pour over the chicken, veggies and sauce. Serve sprinkled with cilantro, if using.

Serves 6

High-Speed Hamburgers

Caramelized onions and a dash of buttermilk or yogurt make these fast patties tender and tasty.

8 oz. lean ground beef
1 tbs. caramelized onions from a jar
1 1/2 tsp. buttermilk or plain yogurt
1 1/2 tsp. soy sauce
1 1/2 tsp Worcestershire sauce
good grinding of pepper
vegetable oil, from brushing
blue cheese, to serve
2 burger buns, to serve

Mix together the ground beef, onions, buttermilk or yogurt, soy sauce, Worcestershire sauce and pepper. Form into 2 patties.

Heat a griddle pan or a barbecue. Brush the patties with vegetable oil and cook on both sides to your liking. Toast the buns, add a burger to each and top with blue cheese.

Rib-Sticking Stir-Fry

What makes this sassy stir-fry “rib-sticking” is the addition of cannellini beans. I know that sounds odd, but it really works.

2 tbs. vegetable oil
2 chicken breasts or 4 chicken thighs, cut into strips
4 cups frozen stir-fry vegetables, thawed
1/4 cup soy sauce
1/4 cup Mirin or Chinese cooking wine
1 x 14oz. can cannellini beans, drained and rinsed
1 tbs. chopped fresh cilantro, to serve

Heat the oil in a wok or heavy skillet. Add the chicken and toss until cooked through. Add the vegetables and toss until they have softened, then add the soy sauce and Mirin. Stir in the beans and bubble everything until the sauce thickens and the beans are hot.

Serve sprinkled with cilantro.

Serves 2

Red Shrimp and Mango Curry

Here is a fast and flavorful curry.

1 scallion, finely sliced
1 tbs. garlic-infused olive oil
1 1/2 tbs red Thai curry paste (or according to taste)
1/2 can coconut milk (reserving the remaining)
1 cup chicken stock
2 tsp. fish sauce
2 1/2 cups sweet potato or butternut squash cubes
1 lb. king shrimp
1 cup mango cubes
1 tsp. lime juice
chopped fresh cilantro, to serve

Heat the oil in a large skillet and cook the scallions for 2 minute, then stir in the curry paste. Whisk in the coconut milk, stock and fish sauce, then bring to a boil. Tip in the sweet potato or butternut squash cubes, reduce the heat and simmer, partly covered for 15 minutes, or until tender. Uncover and add more coconut milk if the sauce is too thick.

Tumble the shrimp into the sauce with the mango and lime juice and simmer until the shrimp are cooked through. Serve over steamed rice with the cilantro scattered on top.

Serves 2-4

Anglo-Asian Lamb Salad

This salad is truly a treat and comes together in moments.

2 tsp. garlic-infused olive oil
2 lamb chops, seasoned
1 tbs. fish sauce
2 tbs. rice vinegar
1 tbs. currant  jelly (red or black)
1 tbs. soy sauce
1 red chili, deseeded and finely chopped
2 scallions, finely sliced
4 cups salad leaves
1 tbs. finely chopped mint (optional)

Heat the oil in a large skillet and cook the lamb for 5 minutes per side, or to your liking. (Or, grill until cooked through.)Remove to a plate and tent with foil.

In a large bowl, whisk together the fish sauce, vinegar, jelly and soy sauce. Tip in the red chili, scallions and salad leaves. Toss well and divide between 2 plates. Top each with a lamb chop and sprinkle with mint, if using.

Serves 2

Minnestrone in Minutes

Super simple, super fast and super good.

1 x 14oz. can cannellini beans, drained
3 cups hot chicken or vegetable stock
1 cup tomato-based pasta sauce
4 oz. ditalini or other soup pasta
1/2 tsp. Italian seasoning

Tip the beans into a saucepan with the stock and pasta sauce. Bring the pan to a boil and stir in the pasta, then cook according to the package directions. Stir in the Italian seasoning.

Once the pasta is tender, switch off the heat, remove the pan to a cool surface and leave to stand for 5-10 minutes. The pasta will swell and the flavors will improve.

Serves 2

 

Swedish Salmon

This is really all about the sauce, which would be equally wonderful with chicken or duck.

4 salmon fillets
1 bunch fresh dill sprigs
4 scallions
1 tbs. kosher salt
1 tbs. granulated sugar
1/2 tsp. peppercorns
1 1/2 tbs. Dijon mustard
1 tbs. soft brown sugar
1/2 cup sour cream
1 1/2 tbs. white wine vinegar

Lay the salmon in a small roasting tin. Add half of the dill, the scallions, salt, granulated sugar and peppers corns. Cover with water and bring to a boil, then turn the heat down to a gentle simmer, cover the tin with foil and cook for 10 minutes. Turn off the heat and leave for 20 minutes, by which time the salmon will be perfectly cooked and succulent. (Alternatively, bake the salmon for 15 minutes in the oven at 400°F.)

Stir together the mustard, brown sugar, sour cream and vinegar. Chop the remaining dill. Serve the salmon drizzled with the sauce and topped with the chopped dill.

Serves 4

 

 

Warm Potato Salad

Here is a wonderful, non-mayo version of potato salad.

4 lb. new potatoes
4 green onions, sliced
1 tbs. garlic-infused olive oil
8 slices bacon
2 tsp. white wine vinegar
1 tbs. whole grain mustard

Bring a pan of salted water to a boil and tip in the potatoes. Cook for 20 minutes, or until tender. Drain and cut into bite-sized pieces. Put them into a large bowl with the green onions.

Heat the olive oil in a skillet and cook the bacon until crisp. Remove to a paper towel to drain. Take the skillet off the heat and stir the vinegar and mustard into the remaining oil. Pour into the bowl and toss everything together gently. Season. Crumble over the bacon and serve warm or at room temperature.

Serves 10-12