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.
These are not just any cocktail sausages. The sesame oil, honey and soy sauce give them a sweet-savory stickiness that is nearly impossible to resist.
2 1/4 lbs. cocktail sausages (apprize. 75)
1/2 cup honey
2 tbs. sesame oil
2 tbs. soy sauce
Heat the oven to 425°F.
Separate the links if they are joined and arrange in a shallow roasting tin. Whisk together the honey, sesame oil and soy sauce and pour over the sausages, mixing them about well.
Roast for 25-30 minutes, giving them a shuffle half way through.
Simplicity in fish form, this lovely salmon is a jot to make. The recipe calls for the fish to be cooked on the stovetop, but it works just as well on the grill.
1-2 tbs. olive oil
2 heaping tbs. English mustard powder
2 scant tbs. sugar
6 salmon fillets
Heat 1 tbs. of oil in a skillet. Mix half of the mustard powder with the sugar on a plate and dunk in half of the fillets. Cook over a medium to high heat for about 3 minutes a side, or until browned on the outside, yet still juicy inside. Remove to a warmed plate. Repeat the process with the remaining salmon.
These are heaven slathered with salted butter!
3 1/2 – 4 cups all-purpose flour
3 tsp. instant yeast
1/2 tsp. salt
1 tbs. caster sugar
1 1/2 cups milk
1 heaped tsp. butter
For the topping:
1 beaten egg
1 tbs. milk pinch salt
1 tsp. poppy seeds
1 tsp. sesame seeds
Combine the 3 1/2 cups flour with the yeast, salt and sugar in a large mixing bowl. Put the milk and butter in a small saucepan and heat until the milk is warm and the butter has begun to melt.
Pour the milk/butter mixture into the dry ingredients and mix with a fork or wooden spoon to make a rough dough, adding more flour if the dough is too wet. Dump onto a floured work surface and knead until smooth and silky. Put the dough into a lightly oiled bowl and cover with plastic wrap. Leave in a warm place to rise for an hour, or until doubled in size.
Punch the air out of the dough and place on a floured work surface. Pull out walnut-sized pieces and form them into small balls. Place them on a greased or lined baking sheet about 1/4″ apart. You should get about 30 balls. Cover with a tea towel and leave to rise again in a warm place until they have puffed up.
Heat the oven to 425°F. Mix the egg with the salt and brush the dough balls, then sprinkle with the seeds. Bake the rolls for 15 minutes or until golden brown. Remove them to a cooling rack or serve immediately.
While obviously a contender for Sunday brunch, this savory take on French toast is wonderful any time. Serve it with soups, stews or a simple roast chicken.
Parmesan French Toast
3 tbs. finely grated Parmesan cheese
3 tbs. whole milk
1 tsp. Dijon mustard
1/2 tbs. Worcestershire sauce
1/4 tsp. paprika
2 slices sourdough bread, not too thickly cut
1 tbs. butter
1/2 tbs. olive oil
Whisk together the egg, Parmesan, milk, mustard, Worcestershire sauce and paprika in a shallow dish that will fit the bread snugly.
Add the bread and let it sit for 2 minutes per side to soak up the liquid and soften slightly.
Warm the butter and oil in a skillet over a medium heat. Once the butter is beginning to bubble, add the bread. Cook until golden, then flip and cook on the other side. Transfer to a plate and serve.
Halloumi cheese is the star here, followed by the beloved red chili. Modulate the heat of the sauce by the amount of chili seeds you use.
3 red chilies
2 tbs. honey
1 lime, halved
1 8 oz. block of halloumi cheese
salad leaves of your choice
extra-virgin olive oil
Slice 2 of the chilies, leaving the seeds in. Then deseed the third chili and chop all of them finely. Add to a small saucepan (something like a butter warmer) along with the honey and the of 1/2 a lime. Put the pan on the smallest ring of the stove and bring to a bubble. Then, turn the heat to low and let it foam for 4 minutes, stirring often.
Slice the halloumi into 8 pieces. Heat a heavy skillet or griddle and cook the halloumi for 30-60 seconds a side, until patchily bronzed. Arrange the salad leaves on the plate and drizzle with olive oil and the juice of the other lime half. Top with the halloumi and drizzle the chili glaze on top. Serve immediately.
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.
This is basically a meatloaf made into round disc and served in slices like a pizza. It really does taste like a pizza without the crust!
1 lb. ground beef
3 tbs. grated Parmesan cheese
3 tbs. rolled oats
3 tbs. chopped fresh parsley
2 eggs, lightly beaten
1 garlic clove, grated or minced
salt and pepper to taste
butter, for greasing
1 x 14oz. tin diced tomatoes, drained
1 tsp. garlic-flavored olive oil
1 tsp. dried oregano
4 oz. fresh mozzarella (not Buffalo), halved then sliced
few fresh basil leaves
Heat the oven to 425°F. In a large bowl, using your hands, mix together the beef, Parmesan, oats, parsley, eggs, garlic, salt and pepper. Butter an 11″ shallow, round baking pan and pat the mixture evenly and lightly with your fingers.
Make sure to drain as much juice out of the tomatoes as possible, then mix them with the garlic-flavored olive oil and the oregano. Season and spread on top of the meat base. Arrange the mozzarella on top and bake for 20-25 minutes, by which time the meat should be cooked through and the mozzarella melted.
Remove from the oven and let sit for 5 minutes, then adorn with some fresh basil leaves and cut into slices, like a pizza.
“….or what to eat when you feel like hell.”
1 tbs. olive oil
1 small garlic clove, grated or minced
1/4 tsp. red pepper flakes
1 x 14oz. can chopped tomatoes
1/2 tsp. sea salt
2-3 tbs. grated Parmesan cheese
bread, to serve (mandatory)
extra grated Parmesan cheese, to serve (optional)
chili oil, to serve (optional)
Pour the olive oil in a small skillet and add the garlic and red pepper flakes. Put over a medium heat and stir for 1 minutes. Tip in the tomatoes and salt and bring to a bubble. It’s got to be good and hot to pouch the egg.
Crack in the egg, sprinkle with Parmesan cheese. Partially cover with a lid and let it bubble for 5-6 minutes, by which time the white should be set and the yolk still runny.
Serve with toasted bread for dunking and drizzled with more grated Parmesan cheese and chili oil, if using.