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

Salmon with Greens and Shitake Mushrooms

This fast and fabulous supper will become a staple in your kitchen – I guarantee it!!

2 skinned salmon fillets
1 garlic clove, finely minced or chopped
2 tbs. vegetable or peanut oil
generous 1/2 cup stemmed and sliced shiitake mushrooms
2 bok choy, roughly chopped, with stems separated from leaves
3 tbs. soy sauce
1 tsp. sesame oil
pepper to taste

Heat a nonstick pan or wok over a medium-high heat and cook the salmon for several minutes a side or until cooked through. Remove to two warmed plates.

Add the oil to the pan and fry the garlic just until it softens. Stir in the mushrooms and chopped bok choy stems. Cover and cook for about 5 minutes, then remove the lid and add the chopped bok choy leaves, soy sauce and sesame oil. Cook 1-2 more minutes until the leaves have wilted.

Divide the veg between the two plates, season with pepper and serve.

Serves 2

Salmon with Mustard and Dill Creme Fraiche

This lovely little salmon recipe is fast, fresh and fabulous!

2 salmon fillets
1/2 tsp. with wine vinegar
1/2 tsp. ground cumin
1/2 tsp. dried dill
1/3 cup creme fraiche
4 tsp. wholegrain mustard
4 tsp. chopped fresh dill
2 tsp. garlic-infused olive oil
cornichons, to serve, optional

 

In a small dish, sprinkle in the vinegar, cumin and dried dill. Add the salmon, turn over once and leave while you carry on with the sauce. Put the creme fraiche into a small mixing bowl and add the mustard and most of the fresh dill.

Now cook the salmon. Heat the oil in a medium-sized frying pan and put the salmon in curved side down. Cook for 4 minutes, then turn over and cook for 1 minute on the other side for a soft-centered salmon, or a few minutes longer if you like your salmon more cooked.

Serve the salmon with the sauce spooned over and sprinkled with the remaining fresh dill and cornichons, if using.

Serves 2

Roast Loin of Pork

Classic simplicity and succulent flavors.

4 lb. pork loin
1 cup white wine, cider or stock
4 tbs. orange marmalade

Heat the oven to 425°F. Place the pork in a small roasting tin and roast for 20 minutes per pound. This should take 80 minutes.

Half way through the cooking time, tip in the wine and marmalade. Continue to cook until the internal temperature reaches 150-155°F. Leave to rest for 10 minutes before carving into thick slices.

Serves 6

Corn Pudding

This sensational side dish would be perfect with a holiday meal …… think Thanksgiving!!!

5 eggs
2 1/4 cups canned sweet corn, drained
1 3/4 cups creamed corn
1 1/3 cups whole milk
1 1/3 cups heavy cream
generous 1/3 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup grated cheddar cheese (optional)

Heat the oven to 375°F and butter a 10 x 12″ baking dish.

Whisk the eggs and then stir in the remaining ingredients. Pour into the buttered dish, sprinkle with cheese (if using)  and bake for 1 hour, by which time it should be golden and puffed.

Serves 8

Tagliatelle with Chicken from the Venetian Ghetto

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.

Serves 6

 

Fresh Tagliatelle

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.

 

Courgette Fritters

These are special due to the addition of feta cheese and the use of both fresh and dried mint. The perfect side dish or veggie main course.

4 medium courgettes
6 scallions, chopped
8 oz. crumbled feta cheese
small bunch fresh mint, chopped
small bunch fresh parsley, chopped
1 tsp. dried mint
1 tsp. paprika
1 cup flour
3 eggs, beaten
olive oil, to fry

Coarsely grate the courgettes and wrap the gratings in a tea towel for 20 minutes to reduce the moisture. Transfer to a bowl and stir in the remaining ingredients except the olive oil. Season well.

Heat a griddle pan over a medium heat, then brush on some olive oil. Drop small mounds of the courgette mixture onto the pan and cook until browned on the bottom. Flip over and brown on the other side. Serve warm.

Serves 4

Mexican Lasagna with Avocado Salsa

Add chicken to the filling for a heartier meal.

For the sauce:

1 tbs. garlic flavored olive oil
1 onion, peeled and chopped
1 red pepper, seeded and chopped
2 green chilis, chopped with seeds
1 tsp. kosher salt
2 tbs. finely chopped cilantro stalks
2 x 14oz. cans diced tomatoes
1 tbs. ketchup

For the filling:

2 x 15 oz. cans black beans, drained and rinsed
1 1/2 x 15 oz. can corn, drained
2 1/2 cups grated cheddar cheese
8 10″ soft, flour tortillas

For the avocado salsa:

2 avocados, halved and cut into 1/4″ cubes
1 scallion, thinly sliced
3 tbs. chopped green jalapenos
salt, to taste
1 tbs. lime juice
1/4 cup roughly chopped cilantro leaves

Heat the oven to 400°F. slipping in a baking sheets at the same time.

To make the sauce, heat the oil in a saucepan and add the onions, peppers, chilis and salt. Cook gently for 15 minutes and, once soft, add the cilantro stalks. Stir in the tomatoes, then rinse out one can with water and add this too. Add the ketchup and let everything simmer while you make the filling.

Mix the beans, corn and most of the cheese together in a bowl.

Start to assemble by spooning about one third of the sauce in an round, ovenproof dish and smearing it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram. Add a third of the bean mixture, then about a quarter of the remaining sauce and 2 more tortillas. Repeat.

Finally, add the last layer of beans, nearly all the remaining sauce and the last 2 tortillas. Spread the last bit of sauce on top and sprinkle with the reserved cheese.

Place on the baking sheet and bake for 30 minutes. Let it rest for 10-15 minutes before slicing it like a pizza. Serve with the avocado salsa.

For the salsa, stir together all the ingredients and check the seasoning.

Serves 8