Category: Nigella Kitchen

Lamb with Rosemary and Port

Effortless yet elegant.

4 lamb chops
2 tbs. olive oil
2 tsp. Worcestershire sauce
1 tbs. butter
1 sprig rosemary
1 fat garlic clove, crushed
1/4 cup port

Stir together the olive oil and Worcestershire sauce with salt and pepper. Rub all over the lamb and leave them to sit at room temperature for 30 minutes.

Heat a non-stick skillet and cook the lamb for 3-4 minutes per side, depending on thickness and how you like your lamb served. Remove and wrap in foil.

Tip the butter into the skillet and when melted, add the rosemary, garlic and port. Bubble to reduce a bit. Unwrap the lamb and add any accumulated juices to the sauce. Serve with the sauce drizzled over the lamb chops.

Everyday Brownies

This is the recipe you need when a child or colleague informs you that you are expected to bake something double quick.

10 tbs. butter
1 3/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 tsp. baking soda
pinch of salt
4 eggs
1 tsp. vanilla extract
1 cup chocolate chips

Heat the oven to 375°F and grease an 13 x 9″ baking pan.

Melt the butter in a medium saucepan over a gentle heat, then stir in the sugar. Whisk together the cocoa powder, flour, baking soda and salt, then stir in. Add the eggs and vanilla extract, then fold in the chocolate chips.

Spread into the pan and bake for 25-30 minutes. Transfer to a wire rack to cool completely before cutting into squares.

Texas Brisket

The oven does all the work for you in this classic

2 large onoins
5lb. beef brisket
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup liquid smoke
1/4 cup Worcestershire sauce
1//4 cup steak sauce
1/4 cup strong black coffee

Heat the oven to 300°F. Slice the onions and pile in the bottom of a roasting tin. Place the brisket on top and season well. Combine the remaining ingredients and pour over the beef.

Cover tightly with foil and roast for 3 1/2 hours. Remove the beef and slice into thick pieces. Put them back in the tin and put the tin over a medium heat on the stove. Bubble to thicken the sauce a bit and reheat the beef.

Serves 8-10

Spicy Sausages Patties with Lettuce Wraps

These sassy little sausage discs can be made ahead and quickly cooked when it’s time for supper.

1 lb. good quality pork sausage
1 tsp. grated, peeled ginger
1 green chili, deseeded and finely chopped
1 red chili, deseeded and finely chopped
2 tsp. English mustard
1 garlic clove, peeled and crushed
zest of 1 lemon
2 thin or 1 fat scallion
2 tsp. chopped fresh cilantro
1 tbs. vegetable oil
lettuce leaves, to serve
pita breads, to serve

Squeeze the sausage meat out of the casing into a large bowl. Add the ginger, chilies, mustard, garlic, lemon zest, scallion and cilantro. Mix gently, yet thoroughly and form into approx. 16 patties.

Heat the oil in a large non-stick skillet and cook the patties for 3-4 minutes a side, or until browned and cooked through. Serve them wrapped in lettuce and/or in pita breads.

Pasta with Pancetta, Parsley and Peppers

Here is a vibrant and delicious way to use up partially used packages of pasta.

2 tsp. garlic-infused olive oil
1 shallot, diced
1 cup mushrooms, sliced if large
1/3 cup pancetta cubes
1/2 tsp. dried chili flakes
zest and juice of 1/2 lemon
1 x 12 oz. jar roasted red peppers, cut into pieces
1 cup parsley leaves
8 oz. pasta
4 tbs. grated Parmesan cheese

Heat a pot of water for the pasta. Generously add salt.

Heat the oil in a large saucepan and gently cook the shallots and mushrooms until tender. Stir in the pancetta, chili flakes pepper, lemon zest and juice. Cook until the pancetta is golden, then stir in the red peppers and most of the parsley.

Cook the pasta according to the package directions. Keep back a little pasta water, then drain and add to the saucepan. Toss in the cheese and add enough pasta water to moisten. Transfer to a serving bowl and scatter over the remaining parsley.

Serves 2

Pasta Alla Genovese

Simple and so satisfying.

1 lb. large potatoes, peeled and cut into 3/4″ cubes
1 lb. linguine
1 cup trimmed and halved green beans
1/2 cup basil pesto

Heat a large pot of water to a boil and salt well. Tip in the potatoes and cook for 15-20 minute, or until nearly tender. Tip in the pasta and continue to cook until the pasta is al dente, 7-8 minutes.

Reserve a cup of the pasta water, then drain. Return to the pot, stir in the pesto and enough pasta water to make a smooth sauce.

Serves 6-8

 

Red Currant and Mint Lamb Chops

Reminiscent of a Cumberland Sauce, this version is quick and really rather glamorous.

1 tbs. garlic flavored olive oil
6 Frenched lamb chops, seasoned
juice of 3 clementines
1 tbs. re currant jelly (or black, in a pinch)
large dash Worcestershire sauce
large dash red wine or sherry vinegar
1 tbs. butter
chopped leaves from 5-6 stalks fresh mint (or 1/2 tsp. dried)

Heat the oil in a large, non-stick skillet and cook the lamb for 2-3 minutes per side, depending on how thick they are and how you like them cooked. Remove to a large piece of foil and seal the foil tightly.

Tip the clementine juice, jelly, Worcestershire sauce and vinegar into the skillet and bubble to thicken a bit. Divide the chops between two plates and pour any juices left in the foil into the sauce along with the butter. Whisk well, then drizzle over the chops. Sprinkle with mint to serve.

Serves 2

 

Barbecue Beef Mince

Serve this in warmed buns like a sloppy joe, in tortillas with shredded cheddar on in jacket potatoes.

1 celery stalk, cut into chunks
2 onions, peeled and quartered
2 carrots, peeled and cut into chunks
3 garlic cloves, peeled
5 rashers bacon
2 tbs. vegetable oil
3 tbs. dark brown sugar
pinch ground cloves
1/2 tsp. ground allspice
1 lb. ground beef
1 x 14oz. can chopped tomatoes
3 tbs. Worcestershire sauce
3 tbs. bourbon
2 tbs. tomato paste

Tip the celery, onions, carrots, garlic and bacon into a food processor and blitz to a nubbly paste. Heat the oil in a heavy saucepan and add the veg. Cook for 15-20 minutes over a low heat. Stir in 1 tbs. of the brown sugar, cloves and allspice. Add the ground beef and cook, breaking up with a wooden spoon as you go. Season well and tip in the tomatoes, Worcestershire sauce, bourbon, tomato paste and remaining 2 tbs. brown sugar. Simmer for 25-30 minutes, adding a bit more water is needed.

Serves 4

 

Chicken, Bacon and Avocado Salad

Yet another use for rotisserie chicken!

1 tsp. garlic-infused olive oil
4 slices bacon
1/2 iceberg lettuce, torn into bite-size pieces
3 cups shredded, cooked chicken
2 small avocados, scooped into chunks
3 tsp. Dijon mustard
1 tbs. seasoned rice vinegar
pepper to taste
splash more olive oil, if needed
1 tbs. chopped chives, to serve

Heat the oil in a skillet and cook the bacon until crisp. Transfer to a paper towel to cool, then crumble. Do do throw out the oil in the pan.

Put the lettuce, chicken, avocado and bacon in a large bowl. Add the mustard and vinegar along with a good grinding of pepper to the skillet and whisk to combine. Pour over the salad and toss to dress. Drizzle in more olive oil, if needed. Sprinkle with the chives, to serve.

Serves 3-4

Pantry Paella

This is a wonderful way to use up any pork leftovers.

pinch saffron threads
1/2 cup sherry
2 tbs. regular olive oil
3 scallions, sliced
3 cloves garlic, peeled and thinly sliced
1 1/2 cups paella or risotto rice
2 cups chicken stock
8 oz. raw shrimp (defrosted if frozen)
1 cup squid tubes, sliced (defrost if frozen)
1 1/2 cups diced, cooked pork
1 1/2 cups frozen peas
small bunch fresh cilantro, chopped, to serve
1 lemon, cut into wedges, to serve

Drop the saffron threads into a small saucepan and add the sherry. Place over a low heat and warm, not letting it come to a boil. Leave to cool.

Heat the oil in a large, wide pan and cook the scallions for a few minutes.  Stir in the garlic and the rice. Pour in the chicken stock and the saffron-infused sherry. Stir gently to mix, then leave to simmer, uncovered for about 20 minutes.

Stir in the shrimp, squid, pork and peas. Season well and continue to simmer until the shrimp and squid are cooked and the rice is tender.

Serve sprinkled with cilantro with lemon wedges on the side.

Serves 4