The grated zest of an orange is what makes this marvelous chicken sing.
2 tbs. regular olive oil
12 chicken thighs (bone-in and skin-on)
1 3/4 lbs. chorizo sausage, cut into 1 1/2″ pieces
1 1/4 lbs. baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp. dried oregano
grated zest of 1 orange
Heat the oven to 425°F. Put the oil in a shallow roasting pan and add the chicken, turning to coat and ending up skin-side up. Season well. Nestle in the chorizo and the potatoes, then sprinkle over the onions, oregano and orange zest.
Cook for 1 hours, basting after 30 minutes with the pan juices. If there is not a lot of pan juice, tip in a bit of sherry to de-glaze the pan.
The mixture of sweet, Marsala-soaked raisins, salty olives and a delicate saffron-scented dressing gives ordinary cauliflower the star treatment. This is a fabulous make-ahead salad.
1 head cauliflower
1 tsp. kosher salt
2 bay leaves
1/2 tsp. saffron threads
1/4 cup water from a recently boiled kettle
1/2 cup golden raisins
5 tbs. Marsala
1 shallot, finely chopped
1 tbs. lemon juice
1/4 cup extra-virgin olive oil
1/4 cup oil-brined black olives
3 tbs. toasted pine nuts
small bunch fresh parsley, chopped
Break the cauliflower into florets and put these in a saucepan that has a lid. Cover with cold water, add the salt and bay leaves, put the lid on, set the pan on a high heat and bring to a boil. Drain immediately and run under cold water, then set aside.
Meanwhile, put the saffron threads in a small bowl and add the boiled water. Let steep.
Put the raisins in a small saucepan with the Marsala and bring to a boil, then immediately remove from the heat.
Add the shallots and lemon juice to the saffron water. Slowly whisk in the olive oil to make the dressing.
Tip the still-warm cauliflower into a serving bowl and add the raisins and any Marsala, the dressing and the olives. Toss well and check the seasoning. Let sit for about 30 minutes. Toss in most of the pine nuts and parsley, then scatter the rest over the top and serve.
As with any stew, this will taste better if made the day before and reheated.
2 tbs. garlic-infused olive oil
1 cup cubed bacon
1 leek, finely sliced
12 skinless chicken thighs
750ml Riesling wine
10 oz. oyster mushrooms, torn into steps (4 cups)
3 bay leaves
2-3 tbs. heavy cream
1-2 tbs. chopped fresh dill
Heat the oil in a heavy casserole or large, wide pan and fry the bacon until crisp. Add the leeks and soften for a few minutes. Tip in the chicken, wine, mushrooms and bay leaves. Season well and bring to a boil. Reduce to a simmer and cook gently for 35-40 minutes. Stir in the cream and sprinkle with the dill to serve.
Not only is this delicious, it’s most compelling characteristic is that the romanesco look like baby fir trees.
1 head romanesco
1/4 cup extra-virgin olive oil
1 tbs. finely chopped fresh rosemary needles
1 garlic clove
zest and juice of 1 lemon
2-3 tbs. grated Pecorino (or Parmesan) cheese
Fill a large pot with water and put on to boil. Remove the florets from the romanesco and sort by size. Once the water boils, salt it and add the large florets. Cook for 2 minutes, then add the medium sized florets and cook for another 2 minutes. Finally, add the small florets and cook everything for 3-5 minutes, or until tender but still crisp. Drain well and place in a serving boil.
In a small saucepan, heat the olive oil, then add the rosemary and sizzle for a few minutes. Add the garlic and turn off the heat, Add the lemon zest and juice with salt to taste. Pour over the romanesco and top with the grated cheese. Serve either warm or at room temperature.
This is a soft and mellow curry that has a gentle warmth rather than a fierce bite.
3 tbs. vegetable oil
2 small onions, finely chopped
3/4″ piece fresh ginger, minced
1 fat garlic clove, minced
2 small green chilis, deseeded and chopped (or 1 small can)
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground coriander
13 3/4 oz. tin unsweetened coconut milk
4 cardamom pods, bruised
2 lbs. boned, skinned chicken, cut into pieces
7 oz. green beans or asparagus, cut into pieces
1/2 cup cashew nuts
small bunch cilantro, chopped
Heat the oil in a wok or a wide saucepan and gently fry the onions until soft. Add the ginger, garlic, turmeric, cumin, coriander, then season with salt and pepper. Cook for a minute or so, then stir in the coconut milk, chicken and cardamom pods. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add the beans or asparagus and cook a further 5 minutes. Stir in the sour cream.
Meanwhile, toast the cashews in a dry skillet until just golden. To serve, spoon the curry into bowl and top with the cashews and cilantro.
This unfussy supper comes together in a jot. The recipe calls for “sun blush” tomatoes, which are half way between fresh and dried and come packed in seasoned oil. However, fresh tomatoes can be used as well, if they are nearer to hand.
2 cups sun blush tomatoes
3 tbs. vodka
1 tsp. kosher salt
1 tsp. sugar
1 lb. fusilli or other short pasta
1/2 cup mascarpone cheese
chopped fresh parsley
flaked Parmesan cheese, to serve
Put a large pot of water on to boil.
Chop the tomatoes and put them in a bowl and toss with the vodka, salt and sugar. Leave this to steep while you cook the fusilli.
Salt the pasta water and cook the fusilli according the the package directions. Drain and put it back into the pot with the mascarpone, the tomato mixture and half of the chopped parsley. Mix together well. Pour into a bowl and sprinkle with the remaining parsley and the Parmesan cheese.
This wonderful wintery salad is made of bitter leaves and salty cheese tossed with a fantastic dressing. If you are not partial to chestnuts, substitute in toasted walnuts. Serve it with a simple roast chicken and supper is sorted.
For the dressing:
2 tsp. lime juice
2 tsp. orange juice
1 tsp. grain mustard
1 tsp. honey
1 tbs. olive oil
a drop of sesame oil
sea salt flakes
For the salad:
1 large or 2 small radicchio, torn into bite-size pieces
1/2 cup chestnut pieces
1/2 cup fridge-cold blue cheese, crumbled
Put all the dressing ingredients in a small jar and shake well to mix, or whisk together in a bowl or jug.
Put the torn radicchio in to a large bowl. Pour over the dressing, then toss patiently and well. Add the chestnuts and most of the blue cheese and toss again gently but thoroughly. Sprinkle the remaining cheese on top and serve.
This tamarind-sharp curry is light and full of flavor. It’s from the Kerala region of India which is known for it’s refined and aromatic cuisine.
2 3/4 lbs. firm white fish, such as cod, sole, haddock or halibut
2 tsp. turmeric
1 tbs. vegetable oil
2 medium onions, halved and sliced into thin half-moons
2 long red chilis, sliced into thin rounds (seeded or de-seeded depending on your taste)
1 1/2″ piece fresh ginger, peeled and sliced into thin strips
pinch ground cumin
13 3/4 ounces unsweetened coconut milk (1 2/3 cup)
1-2 tbs. tamarind paste (or to taste)
1 tbs. liquid fish stock or chicken stock
Cut the fish into bite-size pieces. Sprinkle them with 1 tsp. of the turmeric and a little salt. Leave them while you start the onions.
Heat the oil in a large, shallow pan and add the onions. Sprinkle with a little salt to stop them browning and cook, stirring often, until they are softened, 5-6 minutes. Add the chili, ginger, remaining tsp. of the turmeric and the cumin. Cook everything for a few minutes.
Pour in the coconut milk along with the tamarind paste and fish or chicken stock. Let this bubble for a few minutes. When you are ready to eat, add the fish and cook for a few more minutes until cooked through. Serve over rice.
Usually Chicken Cacciatori is a lengthy affair to make. In this version, Nigella has simplified it without losing any of the slow-cooked, cozy, comfort-food qualities.
1 tsp. garlic-infused olive oil
1/2 cup pancetta cubes
6 scallions, chopped
1 tsp. finely chopped fresh rosemary
1 lb. boneless, skinless chicken thighs, each cut into 4 pieces
1/2 tsp. celery salt
1/2 cup white wine
1 x 14 oz. tin chopped tomatos
2 bay leaves
1/2 tsp. sugar
1 x 14 oz. tin cannellini beans, drained and rinsed
chopped fresh parsley, to serve
Put the oil in a pan with the pancetta, scallions and rosemary. Sauté for a couple of minutes. Add the chicken, stirring well, and the celery salt. Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
Uncover, and add the beans. Cook for a bit longer, then serve with the parsley sprinkled on top.
Let’s be honest here, the chicken is simply the vehicle by which one gets to eat this wonderful and fragrant sauce.
For the chicken:
2 tbs. olive oil
4 chicken breast cutlets or boneless chicken thighs
small bunch fresh tarragon
For the sauce:
leaves from a small bunch fresh parsley (about 1 cup)
leaves from a small bunch fresh tarragon (about 1/4 cup)
1 scallion, green and white part roughly chopped
zest of 1 lemon
juice of 1/2 lemon
1 tsp. kosher or sea salt
1/3 cup olive oil
Heat the oven to 425°F. Pour 1 tbs. of the olive oil into a shallow ovenproof dish in which the chicken will all fit snuggly. Arrange them skin-side up. Tuck 2 sprigs of tarragon around them and sprinkle with salt and pepper. Drizzle the remaining olive oil over the top. Roast for 20-30 minutes, or until cooked through.
Meanwhile, make the sauce. Combine the parsley, tarragon, scallion, zest, juice, salt and half the olive oil. Using a food processor or immersion blender, whizz into a paste. Slowly add the remaining olive oil and blend well. Taste for seasoning.
Once the chicken has cooked, pour any pan juices into the sauce and blend again. Serve the sauce drizzled over the chicken.