Tag: #NigellaLawson

Sesame Peanut Noodles with Shrimp

Here is a delicious and simple cold salad that is bursting with flavor. Feel free to substitute chicken for the shrimp or omit a protein all together to make it a veggie option.

For the dressing:

1 tbs. sesame oil
1 tbs. garlic oil
1 tbs. soy sauce
2 tbs. sweet chili sauce
1/3 cup smooth peanut butter
2 tbs. lime juice

For the salad:

1 lb. cooked shrimp
1 1/2 cups sugar snap peas
2 cups beansprouts
1 red pepper, deseeded and julienned
2 scallions, shedded
1 1/4 lb. cooked egg noodles
1/4 cup sesame seeds
1/4 cup chopped fresh cilantro

Serves 4

Whisk together the dressing ingredients and set aside.

Tip the shrimp, snap peas, beansprouts, red pepper, scallions and noodles into a large bowl. Pour over the dressing and toss well. Sprinkle with the sesame seeds and cilantro to serve.

Serves 8

Rosemary and Garlic Potatoes

Everyone loves roast potatoes and these are guaranteed to please!

3 lbs. russet potatoes
1/2 cup garlic-infused olive oil
few sprigs fresh rosemary
sea salt

Heat the oven to 400°F. Cut the potato (skin left on) into 3/4″ cubes and tip into a roasting tin. Add the oil and rosemary, then use your hands to toss everything together. Roast of 45 minutes, or until the the center of the cubes are tender and the skins are crispy. Sprinkle with sea salt to serve.

Texas Brisket

The oven does all the work for you in this classic

2 large onoins
5lb. beef brisket
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup liquid smoke
1/4 cup Worcestershire sauce
1//4 cup steak sauce
1/4 cup strong black coffee

Heat the oven to 300°F. Slice the onions and pile in the bottom of a roasting tin. Place the brisket on top and season well. Combine the remaining ingredients and pour over the beef.

Cover tightly with foil and roast for 3 1/2 hours. Remove the beef and slice into thick pieces. Put them back in the tin and put the tin over a medium heat on the stove. Bubble to thicken the sauce a bit and reheat the beef.

Serves 8-10

Creamy Lemon Chicken

Supper is sorted in moments with the delicious and easy recipe.

1 lemon
1/2 tsp. sea salt
1 lb. chicken tenders or fillets
3 1/2 tbs. all-purpose flour
2 tbs. olive oil
1 1/2 tbs. butter
2 garlic cloves, crushed
60ml vermouth, white wine or chicken stock
100ml hot chicken stock
60ml heavy cream
4 tbs. chopped fresh parsley
1 lb. steamed broccoli

Put half the lemon juice and salt in a dish and add the chicken. Leave for 15 minutes.

Tip the flour onto a plate and dredge the chicken in it. Heat the oil and half the butter in a non-stick skillet over a medium heat. Cook the chicken for 3 minutes per side, or until cooked through. Remove to a serving plate and cover with foil to keep warm.

Add the remaining butter to the skillet. When melted, stir in the garlic, the  vermouth or wine, and the chicken stock. Bubble until reduced. Stir in the cream and most of the parsley.

Arrange the broccoli around the chicken on the plate and top the chicken with the sauce. Sprinkle with the remaining parsley to serve.

Serves 4

Farro Salad with Roasted Carrots and Feta

This is a lovely side dish that complements so many things. Serve warm, cold or at room temperature.

5 carrots, peeled and cut into pieces
2 small red onions, peeled and cut into slim wedges
1 tbs. olive oil
1 cup farro
3 cups baby spinach
6 marinated artichoke hearts
crumbled feta cheese

For the dressing:
3 tbs. red wine vinegar
2 tbs. extra-virgin olive oil
1 tbs. honey
2 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. sweet smoked paprika
small handful parsley, chopped

Serves 4

Heat the oven to 425°F. Tip the carrots and onions in a small roasting tin and toss in the oil. Season and roast for 25-30 minutes, or until caramelized and tender.

Prepare the farro according to the package directions.

In a large bowl, mix together all the dressing ingredients. Tip in the cooked farro, spinach and artichokes. Toss well and season. Place the roasted vegetable on the top and sprinkle with the feta and parsley.

Pasta with Gorgonzola, Arugula and Pine Nuts

Pasta is always a treat, and this one is especially wonderful.

1 lb. penne
2 tsp. garlic-infused olive oil
1 tsp. chopped fresh rosemary leaves
2 tbs. cream fraiche
8 oz. gorgonzola cheese, broken into pieces
1 cup arugula
1/3 cup toasted pine nuts

Bring a large pot of water to a boil, salt it well and cook the pasta according to the package directions. Remove 1 cup of the cooking water and set it aside. Drain the pasta in a colander.

Return the pot to the stove and add the oil, then sizzle the rosemary for about 30 seconds. Add half the reserved pasta water, the creme fraiche and gorgonzola. Melt gently into a sauce. Return the pasta to the pot with half the pine nuts and most of the arugula. Toss together, adding more pasta water if needed to make a smooth sauce.

Transfer to a serving bowl and scatter with the remaining arugula and pine nuts.

Serves 4 as a main course to 6 as a side dish

 

Finger-Lickin’ Ribs

The ultimate summer meaty treat.

16 pork baby back ribs
1 small onion, roughly chopped
1 star anise
1 small cinnamon stick, broken into shards
1 green chili, deseeded and roughly chopped
1″ piece ginger, peeled and chopped
juice and zest of 1/2 lime
2 tbs. soy sauce
1 tbs. vegetable oil
1 tbs. molasses or treacle
1/4 cup pineapple juice
bottled BBQ sauce, to serve (optional)

Remove the membrane from the back of the ribs and cut into 4-rib pieces. Put them in the re-sealable bag and add the remaining ingredients except the BBQ sauce. Squelch everything together and chill for a least 3 hours, or overnight.

Heat the oven to 400°F. Tip the ribs and the marinade into a roasting tin and cook for 45 minutes. Heat the grill and cook the ribs for 5 minutes per side. Cut the ribs apart and serve with extra sauce alongside.

Serves 4

Vietnamese Chicken and Mint Salad

A fresh and zingy take on a classic.

1 red chili, deseeded and finely chopped
1 fat clove garlic, peeled and minced
1 tbs. sugar
1 tbs. rice vinegar
1 1/2 tbs. lime juice
1 1/2 tbs. fish sauce
1 1/2 tbs. vegetable oil
half a medium onion, finely chopped
2 cups shredded white cabbage
1 medium carrot, peeled and shredded
1 cup cooked and shredded chicken
3 tbs. freshly chopped mint

In a large bowl, stir together the chili through the oil, then leave to sit for 1/2 hour. Tip in the remaining ingredients and toss well. Check seasoning and add black pepper and sea salt, if needed.

Serves 4

Asparagus, Radish and New Potato Salad

This delicious salad will become a favorite.

1 lb. new potatoes
1 lb. asparagus
1 tbs. olive oil
1 1/3 cups quartered radishes, stalks and tails removed
2 green onions, sliced
1/4 red chili, deseeded and finely chopped
2 cups pea shoots, watercress or mixed greens, to serve

For the dressing:
1/2 cup plain Greek yogurt
2 tsp. dijon mustard
1 tbs. lemon juice
1/2 tsp. dried tarragon
1/4 tsp. dried mint
2 tbs. chopped fresh chives

Steam the potatoes until tender and set aside. Heat the oven to 400°F. Cut the asparagus into 1 1/2″  pieces and discard the woody ends. Toss in a small roasting tin with the olive oil and season. Roast for 15 minutes, or until tender.

Combine the dressing ingredients with salt and pepper in a large bowl. Tip in the warm asparagus, warm potatoes (halve or quarter if large), radishes, green onions and red chili and toss gently.

Arrange the greens on a platter and spoon the salad over the top.

Serves 6

 

 

Lamb Chops

This marinade is a lovely complement to the succulent lamb.

2 lamb chops
1 sprig rosemary
1 garlic clove, bruised
1 tbs. olive oil
1 tbs. red currant jelly
1 tsp. sea salt
1/2 tsp. black pepper

Tip the rosemary, garlic, oil, jelly, salt and pepper is a resealable bag and add the lamb chops. Squelch everything about and chill overnight.

Heat the grill to medium. Cook the lamb for 12-15 minutes, turning once (or to your liking). Transfer to a plate, cover with foil and allow to rest for 5 minutes.

Serves 2