Nigella Lawson has been dubbed, “The Queen of the Frozen Pea” and for just reason. The small jade orbs play a prominent role in her recipes. This recipe combines them with chicken thighs and leeks, all of which cook effortlessly in a large roasting tin.
Chicken and Pea Traybake
7 cups frozen peas
2 fat garlic cloves, minced
1/4 cup white vermouth
2 tbs. olive oil
2 tsp. sea salt flakes
small bunch of dill, coarsely chopped
8 chicken thighs, bone-in, skin-on
Heat the oven to 400°F. Into a large roasting pan, tumble in the peas, leeks and garlic. Pour over the vermouth and olive oil, then sprinkle in the salt and most of the dill. Arrange the chicken on top, skin-side up.
Roast in the oven for 45 mins. Give the peas a stir, but leave to leeks in place (you want them to be caramelized). Roast for a further 30 minutes, or until the chicken is crisp and cooked through. Scatter with the remaining dill and serve.
Perfect in it’s simplicity, this fish is a jot to prepare and a joy to eat.
1/2 cup sliced almonds
3 tbs. butter
2 tsp. olive oil
4 cod fillets (or other meaty white fish)
juice of 1 lemon
1/2 cup freshly chopped parsley
Add the almonds to a dry skillet and heat over a medium flame until they are just beginning to toast. Remove and set aside. Add the butter and oil to the pan, then sizzle the fish for 3-4 minutes per side, or until cooked to your liking. Reduce the heat and stir in the lemon juice. Season with salt and pepper.
To serve, plate the fish and top with the pan sauce, the toasted almonds and a good sprinkling of chopped parsley.
More cake-like and less sweet than the American version, these are easy to make and even easier to eat.
1 2/3 cups plain flour
1/2 tsp. ground nutmeg
3/4 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, at room temperature
1/3 cup plus 2 tbs. sugar
1 tsp. vanilla extract
1 tbs. cinnamon
Heat the oven to 350°F.
Combine the flour, nutmeg, baking powder and salt, then set aside. In a large bowl, cream together the butter and 1/3 cup of sugar until light in texture and pale in color. Beat together the egg and vanilla, then stir into the butter mixture. Add the dry ingredients. Roll into walnut-sized balls.
Combine the cinnamon and remaining sugar in a small bowl. Roll the balls in this, then place on parchment-lined baking sheets. Bake for 13-15 minutes until golden. Remove from the oven and leave to sit on the baking sheets for 1 minutes before removing to a wire rack to cool.
Makes 2 dozen
Think hamburgers, Middle Eastern style.
scant 1/4 cup bulgar wheat
18 oz. lean minced lamb
4 tsp. dried mint
4 tsp. dried oregano
1 garlic cloves, crushed
zest of 1 lemon
vegetable oil, for frying
1 1/3 cup hummus
1 1/3 cups whole-milk yogurt
1/2 tsp. ground cumin
8 pita breads
1 Little Gem or Boston lettuce, shredded
bunch fresh mint, chopped
1 red onion, thinly sliced
3-4 tomatoes, chopped
Soak the bulgar wheat by covering it with boiling water and leaving it for 15 minutes in a small bowl. Sieve out the water and mix with the lamb, mint, oregano, garlic, lemon zest and seasoning. Form into small, walnut-sized patties and set on a baking tray. Chill for 20 minutes or up to 6 hours.
Fry the patties in a little oil until cooked through and golden. You may need to do this is batches so as not to crowd the patties.
Stir together the hummus, yogurt and cumin. To assemble, toast or warm the pita bread, then slice off the top. Into the cavity, dollop in some of the hummus mixture, several patties, some lettuce, mint, onion and tomatoes.
This is one of those dark, squidgy-bellied cakes that is irresistible. The mixture of ground almonds and amaretto gives it a marzipan-like quality that balances perfectly with the bitterness of the chocolate.
100g dark chocolate (70% cocoa solids)
100g unsalted butter, softened
4 large eggs, at room temperature
125g caster sugar
75g ground almonds
2 tbs. cocoa powder, plus more to dust
3 tbs. Amaretto liqueur
For the amaretti cream:
250ml heavy cream
1 tbs. Amaretti liqueur
4 Amaretti biscuits, crumbled
Heat the oven to 350°F. Lightly grease the sides and line the bottom of a 8″ springform pan.
Put the chocolate and butter in a heat-proof bowl and set over a pot of just simmering water. Stir to melt, then pour into a jug and cool a little.
Whisk the eggs and sugar until thick, mousse-like and doubled. This will take 1-2 minutes. Fork the almonds and cocoa together in a small bowl, then turn the mixer to low and add to the egg mixture, tablespoon by tablespoon.
Stir the Amaretto liqueur into the slightly cooled chocolate, then pour the mixture into the egg batter, whisking all the time. Pour and scrape into the prepared pan and bake for 20-25 minutes until the cake is coming away at the edges, the top has formed a slightly crack and a cake tester comes out with just a few damp crumbs.
Remove to a wire rack, drape a clean towel over the top and leave to cool. Once cool, unclip the tin and transfer onto a serving plate. Sift additional cocoa powder over the top.
Make the amaretti cream by whipping the heavy cream until thickened then adding the Amaretti liquor. Serve dolloped over the cake and sprinkled with the biscuit crumbs.
This lovely salad is truly a treat. The salmon is poached into a silky, coral texture and combined with creamy avocados and crunchy toasted pumpkin seeds. Served warm or chilled, this will be a new favorite.
2 salmon fillets
2 scallions, torn in half
1 tsp. black peppercorns
1 1/2 tsp. lime juice
2 tsp. sea salt or kosher salt
3 tbs. pumpkin seeds
4 oz. watercress
1 tsp. apple cider vinegar
1 small, ripe avocado, scooped out into curls
1 tbs. extra-virgin olive oil
Put the salmon in a small frying pan and cover with cold water. Add the scallions, peppercorns, lime juice and salt. Bring to a boil, then turn the salmon over, cover the pan and leave to sit for 7-10 minutes, until the salmon is done. (This depends on the thickness of the salmon.) Take the salmon out of the pan and leave to cool for a few minutes or chill to use later.
Tip the pumpkin seeds in a small, dry skillet and toast them on the stove over a medium heat until they start to snap. Take off the heat and leave until needed.
To serve, arrange the watercress on a large plate, sprinkle with the vinegar and toss. Break up the salmon into pieces and place on top. Add the avocado curls, sprinkle with the pumpkin seeds and drizzle with the olive oil. Check seasoning and add sea salt, if needed.
This is wonderfully sour, still mellow chicken casserole in lovely thin sauce.
1 onion, finely chopped
6 tbs. olive oil
8 chicken pieces, skinless, bone in
10 tbs. chicken stock
1/2 cup dry white wine
1/2 cup red wine vinegar
juice of 1/2 lemon
handful fresh parsley, chopped
handful fresh basil, chopped
2 large tomatoes, chopped
In a wide, heavy saucepan, gently fry the onion in the 4 tbs. of the oil until softened but not browned. Arrange the chicken on top and season well. Pour in the chicken stock, wine, vinegar, lemon juice and most of the parsley and basil. Bring to a boil, then reduce the heat, cover and simmer for 45 minutes.
When the chicken is ready, toss the tomatoes with the remaining olive oil and season. Tumble over the chicken and serve sprinkled with the remaining parsley and basil.