Tag: #NigellaLawson

Fruit Tea Loaf

The loaf is easy to make and is perfect with a cuppa or toasted and spread with butter for breakfast.

1 cup hot black tea
2 1/4 cups mixed dried fruit
3/4 cup dark brown sugar
1 3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch cloves
1 egg

Stir together the tea, dried fruit and brown sugar in a large bowl. Cover and leave to macerate overnight.

Heat the oven to 325°F. Grease a standard loaf tin and line it with a strip of parchment paper.

Stir the flour, baking powder, baking soda and cloves together, then stir into the fruit mixture. Add the egg, then scrape into the tin. Bake for 1 hour, or until a tester comes out clean. Leave to cool in the tin on a wire rack.

Lemon Rice

This delicious and citrus-spiked rice is served with toasted black mustard seeds on top for a wonderful contrast and crunch.

1 tbs. vegetable oil
1 cup plus 2 tbs. basmati rice
1/2 tsp. ground turmeric
1/2 tsp. dried mint
juice and zest of 1 lemon
approx. 2 1/4 cups water
1/2 tsp. salt (or more to taste)
1 tbs. black mustard seeds

Chose a saucepan with a close-fitting lid. Heat the oil gently before adding the rice. Stir to get a good coating, then add the turmeric and mint. Stir in the lemon juice, water and salt, bring to a boil, then reduce to low, clamp on the lid and simmer for about 15 minutes. The water should be absorbed and the rice tender. Add more water if needed.

Remove the lid, drape a tea towel over the top, replace the lid and leave to sit off the heat for about 30 minutes.

While the rice is sitting, fry the mustard seeds in a small frying pan for a few minutes to toast. Serve the rice sprinkled with the seeds and the lemon zest.

Serves 4-6

Pappardelle with Cavolo Nero and Nduja

Nduja (pronounced N-Do-Ya) is a spicy Italian salami paste that is perfect paired with hearty greens and pasta.

1 large, floury potato, peeled and cut in 1/2″ cubes
1 lb. Cavil Nero kale, rainbow chard or baby spinach, trimmed of stems
1 lb. pappardelle
4 tbs. butter
1 cup nduja
3 tbs. extra-virgin olive oil

Fill a large pot with cold water and salt with abandon. Add the potato and bring to a boil. When boiling, set the timer for 10 minutes, then tip in the pasta. When it comes back to a boil, add the greens and cook according to package directions. Scoop out 1 cup of the cooking water, then drain.

Meanwhile, melt the butter in a large skillet or wok and add the nduja. When it melts into a sauce, add 2 tbs. of the cooking water. Tip the pasta, potato and greens into the pan and toss everything together, adding more cooking water if needed. Drizzle with olive oil to serve.

Serves 6

 

Pilaf for a Curry Banquet

Fragrant and festive, this rice will go with any curry entree. The best thing is that it will keep warm for up to an hour after it cooks, so no last-minute stress!

1 large onion, finely chopped
2 tbs. vegetable oil
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3 pieces
1/2 tsp. cumin seeds
1/2 tsp. nigella seeds
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup slivered almonds, toasted

Cook the onions over a medium-low heat in the oil in a deep saucepan that has a lid along with the cloves, cardamom pods, cinnamon stick, cumin seeds and nigella seeds. When the onion is slightly brown and softened, after about 10 minutes, stir in the rice.

Pour in the stock and bring to a boil. Reduce the heat, cover the pan and simmer until the rice is tender, about 20 minutes. Turn off the heat, remove the lid, cover the pot with a clean dish towel and clamp the lid back on. Leave it for at least 10 minutes, or up to an hour. Fork the rice through when you are ready to serve and sprinkle the almonds on the top.

Serves 8-10

Pappardelle with Lamb Ragu

The secret in this lovely ragu is red currant jelly. It brings out the natural sweetness of the lamb.

1 1/2 tbs. garlic-infused olive oil
4 green onions, sliced
1 tsp. dried mint
1 tsp. dried oregano
1/4 tsp. red chili flakes
250g ground lamb
1 x 400g tin chopped tomatoes
1 tbs. red currant jelly
1 1/2 tsp. Worcestershire sauce
250g pappardelle
fresh mint to serve, optional

In a large saucepan, heat the olive oil and cook the onions for a minute or two, then stir in the mint, oregano and chili flakes. Add the lamb and brown it whilst breaking it up with a wooden spoon. Stir in the tomatoes, red currant jelly, Worcestershire sauce and a good bit of seasoning. Simmer for 20 minutes to thicken.

Cook the pappardelle in a large pot of salted water according to the package directions. Drain and toss with the ragu.

Serves 2

Curly Pasta with Feta, Spinach and Pine Nuts

This lovely and last-minute pasta is a great supper on it’s own or can be served as a side to the entree.

2 tbs. garlic-infused olive oil
1 onion, peeled and sliced
1 lb. cavatappi, fusilli or other short, curly pasta
1/4 tsp. ground allspice
1 lb. frozen spinach
8 oz. crumbled feta cheese
3-4 tbs. grated Parmesan cheese
1/3 cup toasted pine nuts (either toasted in a dry skillet or the oven)

Heat the oil in a large pan and add the onions. Cook over a lowish flame for 8 – 10 minutes, until soft. Add the allspice and spinach and stir to defrost and melt in the spinach.

Cook the pasta according to the package direction in a large pot of boiling and salted water. Reserve a cupful of the cooking water, then drain. Tip into the pan with the spinach and add the feta, stirring it to melt a bit. Season everything and stir in the Parmesan cheese. Serve sprinkled with the toasted pine nuts.

Serves 4

Creme Caramel for One

Who says eating alone is boring? This fabulous dessert is the most delicious solitary treat with just the right amount of wobble in the middle.

2 tbs. caster sugar
2 tbs. cold water
2 egg yolks
2 tsp. caster sugar
1/4 tsp. vanilla extract
150ml whole milk

Heat the oven to 300°F.

In a small saucepan or butter warmer, bring the 2 tbs. of sugar and water to a boil. Never stir the caramel or it will seize. Instead, swirl it around in the pan every few minutes until the mixture caramelizes. Watch it at the end, this often happens very quickly.

Pour the caramel into a 200ml ramekin, or other oven-proof dish and swirl a bit up the sides.

In a jug with a spout, stir together the egg yolks, 2 tsp. of sugar and vanilla extract. Warm the milk for 40 seconds in the microwave, then gradually pour into the jug. Using a tea strainer, strain this over the caramel. If there are any bubbles on the top, spoon them off.

Place the ramekin in a small baking dish. Pour water from a recently boiled kettle to come up 1/3 of the way. Cover with a little square of foil and bake for 30 minutes. Carefully remove the foil and bake for another 20 minutes.

Leave to cool completely, then chill for at least 6 hours. To unmold, run a palette knife around the edges then dip the ramekin in a dish with 2″of hot water for 5 seconds. Put a saucer on top and flip the ramekin over.

Japanese Shrimp

Here is a wonderful, fast and simple supper for two. Using frozen shrimp is the key.

2 tbs. water
2 tbs. sake
1/2 tsp. kosher salt
1 tbs. lime juice
1/2 tsp. wasabi powder or 1 tsp. wasabi paste
2 tsp. garlic flavored olive oil
2 green onions, thinly sliced
1/2 lb. frozen, raw, shell-off large shrimp
2-3 tbs. chopped fresh cilantro leaves

In a small jug, stir together the water, sake, salt, lime juice and wasabi.

Heat a wok or skillet and add the olive oil and green onions. Stir fry for a minute or so, then tip in the frozen shrimp. Cook for about 3 minutes until they start to turn pink and loose their frozen glaze.

Add the liquid from the jug and bubble everything together for 2-3 minute to make a sauce.

Serve sprinkled with cilantro.

Serves 2

Turkey Escallops with Mushrooms and Chives

If you need to get supper on the table in 15 minutes, look no further. The key here is to not overcook the turkey.

2 tbs. garlic-infused olive oil
3 1/2 cups chestnut mushrooms, sliced
1 small bunch chives, snipped
4 turkey escallops
1/2 cup dry white wine or vermouth

Pour the oil into a large skillet and add the mushrooms. Cook over a medium heat until they soften, adding half the chives midway through. Using a slotted spoon, remove while leaving the pan juices.

Season the escallops well and add to the pan. Cook for 3 minutes, then add the wine or vermouth. Allow to bubble for another 2-3 minutes, then transfer to two warmed plates. Tip the mushroom back into the skillet to warm up and spoon them over the turkey. Scatter over the remaining chives.

Serves 2

Gluten-Free Banana Bread with Chocolate and Walnuts

This is equally as good in a non-gluten-free version simply by using all-purpose flour and regular baking powder.

1 3/4 cup plus 2 tbs. rice flour (or other gluten-free flour)
1 cup ground almonds
2 tsp. gluten-free baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt
3 large, very ripe bananas
2 tsp. vanilla extract
1/2 cup plain Greek yogurt
2 eggs, at room temperature
125ml vegetable oil
1/2 cup brown sugar
150g dark chocolate, roughly chopped
2/3 cup chopped walnut pieces

Heat the oven to 325°F and line a 2lb. loaf tin with parchment paper.

Mix together the flour, almonds, baking powder, baking soda and salt, then set aside.

Peel the bananas and mash them in a large bowl. Stir in the vanilla and Greek yogurt, then add the eggs one at a time. Stir in the oil and the sugar. Gradually beat in the flour mixture, then fold in the chocolate and walnuts.

Spread the batter in the prepared tin and bake for 50-55 minutes or until a tester comes out clean. Cool completely in the tin.

Serves 10-12