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.
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.
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.
The title says it all: homey, comforting, easy and fabulous.
1 chicken, spatchcocked or cut into peices
1 tsp. sea salt flakes
2 fat garlic cloves, grated
2 tbs. softened butter
75ml dry white vermouth or wine (or 75ml chicken stock)
For the sauce:
300ml heavy cream
4 fat garlic cloves, grated
good grinding of black pepper
sea salt flakes, to taste
3 tbs. finely chopped flat-leaf parsley
3 tbs. finely chopped chives
Start by making the sauce so that the garlic can infuse the cream. Combine the cream and garlic in a saucepan with the pepper. Bring to a boil, then reduce and bubble for 3 minutes. Set aside.
Put the chicken or chicken pieces in a roasting tin skin-side down. Sprinkle with half of the salt and all of the grated garlic. Rub in gently then leave to sit for 30 minuets.
Heat the oven to 425°F. Turn the chicken over, sprinkle with the remaining salt and pour the vermouth in the bottom of the tin. Roast for approx. 45 minutes until the juices run clear and the skin is golden. Transfer the chicken to either a carving board or heated platter to rest. Add the pan juices to the cream sauce.
While the chicken is resting, bring the sauce back to a boil and add most of the herbs, simmer gently for 5 minutes, keeping an eye on it and stirring it regularly. Taste and add salt to taste. (If the sauce fails to thicken, combine 1 tbs. soft butter with 1 tbs. flour and stir into the sauce.) Transfer to a warm jug.
Cut the chicken into pieces if spatchcocked and place on a heated platter. Top with some of the sauce and the remaining herbs.
Here is a lovely, snappy, little fish supper that is full of flavor and texture and a jot to make.
heaping 1 cup couscous
3 tsp. kosher salt or 1 1/2 tsp. table salt
1/2 tsp. paprika
1 tbs. grated fresh ginger
1 cup boiling water
1/2 small red onion, chopped (1/4 cup)
zest and juice of 1 lemon
1 tbs. garlic flavored olive oil, plus 1 tsp.
1 pint cherry tomatoes, halved
4 salmon fillets
1/2 cup chopped fresh cilantro
Put the couscous in a heatproof bowl with 2 tsp.of the kosher salt (or 1 tsp. table salt), 1/4 tsp. of the paprika and the ginger. Give everything a stir, then pour in the boiling water. Cover the bowl and leave to one side.
Zest the lemon into a shallow dish large enough to hold the salmon, then stir in the remaining salt, remaining paprika and 1 tbs. of the oil. Add the salmon and turn over in the oily mixture.
Heat a large skillet and cook the salmon for 2-3 minutes per side (or longer, depending on thickness) until just cooked through.
Meanwhile, toss the tomatoes and onions in a bowl with the 1 tsp. of oil and the juice of the lemon. Fluff the couscous with a fork, then stir in the tomato mixture and most of the cilantro. Taste for seasoning.
To serve, spoon some couscous onto a plate, place a salmon fillet alongside and sprinkle with a little more cilantro.
This scrumptious skewers can be served as a entree or as a nibble with drinks.
1 lb. beef rump
1/4 cup olive oil
3 tbs. freshly grated horseradish or prepared hot horseradish sauce
2 tbs. rosemary needles or 1 tsp. dried
1 1/2 tbs. red wine vinegar or balsamic vinegar
2 tbs. Worcestershire sauce
2 tbs. port
1 cup creme fraiche of sour cream
1/2 tsp. Dijon mustard
1/3 tsp. kosher salt
1/4 cup chopped chives
Cut the beef into 1″ squares and put into a resealable bag or large bowl. Add 1 tbs. of the horseradish, the rosemary, vinegar, Worcestershire sauce and port. Combine well and set aside for at least 20 minutes, or chill overnight.
Let the meat come to room temperature if it was chilled. Soak about 10 bamboo skewers in water at the same time, then thread 3 – 4 pieces of meat onto each.
Make the dip by whisking together the creme fraiche or sour cream with the remaining horseradish, mustard, salt and most of the chives. Place in a bowl and sprinkle the remaining chives on top. Set aside.
Heat a grill or griddle and cook the skewers for 2 minutes per side for rare, then remove to a plate. Serve with the horseradish dip.
There are few words to describe this. We are forever indebted to you Nigella!!!
1 cup (packed) grated Gruyere cheese
2 tbs. grated Parmesan cheese
1 1/2 tbs. all-purpose flour
1/4 tsp. ground mace
1/4 tsp. sweet paprika
1/8 tsp. Aleppo pepper or hot paprika, plus more to sprinkle
250 whole milk
1 tsp. tomato paste
2 tbs. butter
1 fat clove garlic, grated
1/2 tsp. Worcestershire sauce
7 oz. conchigilie rigate pasta (or other large shell shape)
100g mixed white and dark crab
Stir together the cheese and set aside. Stir together the flour and spices and set aside. Pour the milk into a jug and stir in the tomato paste, then set aside.
Melt the butter in a smallish, heavy-based saucepan over a lowish heat. Stir in the garlic, then whisk in the flour mixture to make a foaming, orange paste. Take off the heat and gradually whisk in the tomatoey milk until completely smooth. Put back on the heat and cook for 3-5 minutes, then add the Worcestershire sauce. Take off the heat and stir in the cheeses. Cover and leave until the pasta is ready.
Cook the pasta according to package directions in boiling, salted water. Using a spider, ladle the pasta into the sauce and stir to combine. Fold in the crab and serve sprinkled with more Aleppo pepper or hot paprika.
Although the frosting here is divine, for a less rich, but still wonderful cake, leave off the frosting and dust with powdered sugar.
For the frosting:
1/4 cup cold water
5 tbs. coconut butter (this is not the same as coconut oil)
1/4 cup dark brown sugar
1 1/2 tsp. instant espresso powder
1 1/2 tbs. unsweetened chocolate (minimum 70% cocoa solids), chopped
For the cake:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 1/2 tsp. instant espresso powder
3/4 cup unsweetened cocoa powder
1 1/2 cups dark brown sugar
1 1/2 cup hot water, from a recently boiled kettle
6 tbs. coconut oil
1 1/2 tsp. apple cider vinegar or white wine vinegar
Heat the oven to 350°F, then start with the frosting. Put all the frosting ingredients except the chopped chocolate in a heavy-based saucepan and bring to a boil. Once everything is dissolved, turn off the heat and add the chocolate. Swirl the pan to melt the chocolate, then whisk into a dark, glossy frosting. Set aside to cool.
Line the bottom of a 8″ springform pan with parchment paper. Put the flour, baking soda, espresso powder and cocoa in a bowl and fork to mix. Combine the sugar, hot water, coconut oil and vinegar and stir to melt. Add to the dry ingredients, then pour into the prepared pan. Bake for 35 minutes, or until a tester comes out clean apart from a few crumbs. Transfer to a wire rack and leave to cool in the pan.
Back to the frosting, give it a good stir to check the consistency. It should be runny enough to cover the cake but thick enough to stay mostly on the top. Unmold the cooled cake and place on a serving plate. Pour the frosting over the top. At this point you can decorate the cake with edible rose petals, chopped pistachios, etc.. Leave to stand for 30 minutes before slicing.
Although the recipe indicates spaghetti, I only had linguine. Believe me, it was equally as wonderful.
1 bunch rainbow chard
3 tbs. olive oil
8 anchovies fillets (from a jar or tin)
3 fat cloves garlic
1/4 tsp. dried chili flakes
125ml hot water from a recently boiled kettle
7 oz. dried spaghetti
2-3 tbs. freshly grated Parmesan or Pecorino Romano, plus more to serve
drizzle of olive oil, to serve
Strip the leaves from the chard, then roll them and finely slice. Cut the stalks into pieces.
Heat the oil and anchovies in a large pan until the anchovies start to melt in the oil. Take the pan off the heat and grate in the garlic cloves and add the chili flakes. Put the pan back on the heat and turn it up to medium. Tip in the chard stalks and stir well. Add the water, cover and cook 5-7 minutes to soften the stalks.
Meanwhile, bring a large pot of water to a boil, salt it generously and cook the pasta according to the package directions for al dente.
Add the chard leaves to the pan with the stalks, replace the lid and cook for 2-4 minutes to wilt. Turn off the heat and leave until the pasta is cooked.
Use tongs or a pasta fork to transfer the pasta directly from it’s pot to the pan with the chard. (You need to add about 4 tbs. of the cooking water to the sauce and this is an easy way to do that.) Toss everything together well and add the cheese. Spoon into warmed bowls and grate over more cheese, then drizzle with a little olive oil.
Serves 2 heartily
These savory potatoes are the perfect to serve alongside almost anything.
1 1/2 lbs. baking potatoes (about 3 average-sized), thinly sliced
1 1/2 cups milk
3 tbs. white wine
salt and pepper to taste
2 tbs. butter
2 tsp. garlic-infused olive oil
8 oz. cremini mushrooms, finely sliced to make 4 cups
Heat the oven to 425°F and butter a shallow baking dish or gratin pan.
Bring the sliced potatoes, milk, white wine and salt and pepper to a boil and simmer until the potatoes are tender.
Melt the butter and olive oil in a skillet over a medium heat and add the mushrooms. Cook, stirring occasionally, until softened, about 3 minutes.
Pour the mushroom and any juices into the potatoes and stir to mix. Pour in the gratin dish and bake for 45 minutes, until the top is crisp.