Posts Tagged ‘nigella’

October 28th, 2007

Breakfast Eggs Category: Other Foodiness, Recipes

It may be the onset of Autumn but for the last few weekends I’ve been hankering after a Sunday morning breakfast of eggs. So far we’ve had boiled, poached and today we had Oeufs en Cocotte.

Last weeks poached egg were two of the best poached eggs I’ve cooked. We invested in these contraptions a few weeks ago & they do help the egg stay together – but it confuses me just how you get the egg in the holder & then in the water without the whites running through the holes?!

Last week I kind of positioned the holder on the side of the pan, cracked the egg & in the midst of throwing the shell down, I gently maneuvered the holder to the bottom of the pan. Anyway, the result, as I say was not too bad. the only problem was we only had a white loaf (albeit organic) in the freezer…

Today I tried to make Oeufs en Cocotte from Nigella Express. Basically you butter a ramekin & crack your egg into it. Sprinkle with salt & add a tablespoon of double cream. You then pop the ramekins in a dish & top up half way with water – pop in the oven for 15 minutes at 190 °c and you get this (sorry the photo does it no justice at all and it’s blurry) –

Yes it was ok, too salty & next time I don’t think it needs the cream. Nigella suggest 1/4 teaspoon of truffle oil on top before cooking but she does serve hers for a starter!! However with a few soldiers dipped in it went down with a nice cup of Yorkshire tea.

We may try it again without the cream – but I’m still in search of the perfect way of cooking an egg to achieve a really dippy yolk but cooked white.

However next week we may just have to have a bacon buttie after reading Wendy’s post this morning!

October 21st, 2007

Dinner to Watch Rugby by… Category: Recipes

One of my brothers is quite superstitious when it comes to watching sport and the Rugby World Cup was no different. I mean, this time around once he’d watched England win he had to do the same thing the next time they were playing – just for good luck. Whilst his luck ran out last night, I hope it wasn’t because of my cooking.

This years rituals included eating dinner at our parents house, drinking wine from the home of the opposition and sitting in the same seat. My parents were away this weekend but that didn’t stop us all piling round there for food & drink before sitting down to enjoy the match.

I had offered to cook – but then I realised it would be for 6 people, including my brothers who prefer their meat. I don’t eat much meat & really cant bear the smell of red meat cooking so I opted for a cheeky Cornbread Topped Vegetarian Chilli served with homemade Guacamole, Sour Cream & Grated Cheese.

The recipe I took from Nigella’s book Feast.

Ingredients (Serves 10 – 0r 6 hungry peeps + leftovers for freezing)

For the Chilli:

  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 2 red peppers, finely chopped
  • 2 teaspoons dried chilli flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3 cardamon pods, crushed
  • 300g red lentils
  • 2 x 400g chopped tomatoes
  • 750ml water
  • 2 x 400g kidney beans
  • 4 tablespoons tomato ketchup
  • 4 tablespoons tomato puree
  • 1 tablespoon cocoa

How to Do It

  1. In a VERY large pan – heat oil & fry onion, garlic and pepper until soft
  2. Throw in the spices – chilli, coriander, cumin and cardamon pods. Stir
  3. Add lentils. Stir
  4. Next, add the other ingredients – water, tomatoes, kidney beans, ketchup, tomato puree & cocoa.
  5. Bring this mixture to the boil and simmer (with lid on) for 45 minutes – though check & stir regularly.
  6. At this point you can proceed to cook or pop it in the fridge until your ready for the next stage (or cool it down and freeze it). It was at this point I packed everything up & took it to my parents house to finish.

For the Cornbread Topping:

  • 3/4 teaspoon salt
  • 325g Cornmeal (I used ground corn as this was the nearest we could find – in Sainsburys)
  • 3 tablespoons plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 375ml buttermilk
  • 2 eggs
  • 1 teaspoon honey
  • 2 tablespoon vegetable oil
  • 75g cheese
  1. Combine all dry ingredients in a bowl – salt, cornmeal, plain flour, baking powder & cinnamon
  2. In a jug, whisk the wet ingredients – milk, oil, eggs & honey
  3. Throw the liquid into the dry mixture & whisk to a batter NB. mine was more like a thick dough, maybe caused by measuring problems, but it worked.
  4. Put you chilli mixture in a large dish (Nigella suggests 23cm x 32cm with a 7.5cm height)
  5. Pour (or scoop) the batter on top of the chilli
  6. Top with grated cheese.
  7. Cook for 25 minutes at 220°c
  8. Serve with guacamole, grated cheese & sour cream.

Unfortunately I forgot to take a photo in the rush to get warm food on the table. I do have a photo of the left overs though!

For pudding a quickly made some Passion Fruit Creme Brulee’s – a recipe from Delias website which can be found by clicking here.

The before cooking stage:

And the readyto eat stage:

Unfortunately England played well but couldn’t manage a win against those pesky Sarf Africans – nevermind. Maybe in another 4 years ;)

October 1st, 2007

Saturday Evening Feast Category: Recipes

As part of the ‘bags weekly challenge I decided to cook scallops this weekend. Now this is something I’ve been wanting to try for ages and ages but Mr C is not a fishy man at all but I persuaded him with a starter sized portion and combining it Nigella style with Chorizo. Very quick & simple – I enjoyed it & would love to try scallops again.

For mains I cooked something that was on my To Do list – Spicy Chicken with Aubergine and Naans:

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 tbsp fresh coriander, chopped
  • 1/2 lime, juice only
  • salt and pepper
  • 2 chicken breasts, boned, skinned, halved horizontally and flattened slightly
  • 1 small aubergine, sliced horizontally into eight
  • Natural low fat yoghurt (we used a small pot)
  • 1in piece cucumber, diced
  • 1/2 tsp mint, chopped
  • 4 mini naan breads (or 2 normal sized)
  • fresh coriander
  • lime wedges to garnish

Method

  1. To make the marinade, combine the oil, cumin, ground coriander, ginger, chopped coriander, lime juice, salt and pepper.
  2. Pour the marinade over the chicken and chill for 15 minutes (though I left for about an hour)
  3. Brush the aubergine with oil, season and grill on both sides until golden.
  4. Grill the chicken for about 12 minutes until golden. Slice into pieces.
  5. Make the dressing by mixing the yoghurt, cucumber, mint and seasoning.
  6. Warm the naan and layer the aubergine, chicken pieces and yoghurt dressing on top.
  7. Garnish with coriander and lime wedges (if you remember before you eat!!)

It really was very tasty and something we’ll have again.

September 26th, 2007

Penne Alla Vodka Category: Recipes

Courtesy of Nigella’s book, Feast…

To serve 5 (or 2 hungry mains & 2 lunches):

  • 1 small onion, finely chopped
  • 1 tablespoon garlic oil (or normal oil + 1 smushed up garlic piece to remove before eating)
  • 1 x 410g chopped tomatoes
  • 1 tablespoon of double cream
  • 500g penne pasta
  • 65ml vodka
  • 2 tablespoons unsalted butter
  • Parmesan for serving

How to Do It

  1. Heat oil & gently cook onion until soft (with a good sprinkling of salt) – about 15 mins
  2. Tip in the tomatoes & simmer for 15-20 minutes nb. 10 mins before your ready put your pasta on.
  3. Take sauce off heat & stir in cream.
  4. Drain pasta & put back in pan with butter & vodka
  5. Mix pasta in with sauce and serve with parmesan and some black pepper

Its so simple but deliciously moreish

Nigella says she thinks the pasta is especially good cold – I don’t agree, its much better warm but by making this much we have plenty for an easy lunch the next day and with a nice side salad it fills me up for the afternoon.

August 18th, 2007

Creamy Chicken Pie Category: Recipes

I’ve been wanting to make a pie for so long now, but as I don’t cook much meat I’ve kind of put it off and my new Nigella pie dish has been patiently waiting in the cupboard.

Well last night we where in Tesco & I picked up Olive magazine and some corn fed chicken breasts. And it just so happened Olive contained the kind of pie recipe I’ve been craving.

Ingredients

  • Chicken breasts
  • 8 shallots – 6 whole, 2 sliced
  • 100g creme fraiche
  • 2 1/2 Tablespoons sherry vinegar – I’d probably use a touch less next time
  • 75 ml white wine
  • Small bunch chopped tarragon
  • 1/2 teaspoon cornflour mixed with 1/2 tablespoon water
  • 1 tablespoon olive oil
  • Ready rolled puff pastry

How to Do It

  1. Heat oil in pan
  2. Cut chicken into chunks & brown in heated oil
  3. Once brown remove chicken & add all the shallots and cook for 8 minutes
  4. Add vinegar & cook until reduced by half
  5. Add chicken, wine, creme fraiche, tarragon & cornflour mixture – cook for 5 minutes
  6. Add mixture to pie dish & cover with puff pastry (cut to just larger than the pie dish)
  7. Cook for 25-30 minutes on 180°c
  8. Let pie cool for 5 minutes before serving

Enjoy!


June 3rd, 2007

Warm Summer Evening Category: Recipes

Well, it was quite warm here yesterday & we fancied something fresh & clean tasting for dinner, so that called for Nigella’s Chicken with spring onion, chilli and greek yoghurt.

The recipe can be found in the Fast Food section of ‘How To Eat’ as it can be made quite quickly, though yesterday I marinated the chicken whilst we went out. I say marinade, it literally is the juice of a lemon & a tablespoon of olive oil!

The refreshing part of the dish is the yoghurt – take 1/2 bunch spring onion & 1/2 a green chilli finely chop. Take 1/2 cucumber & dice it up quite small. Then take a small handful of coriander & mint (courtesy of the tub on the balcony) and a clove of garlic. Use mezzaluna to chop these very finely. Mix all ingredients into 200g greek yoghurt.

When ready to eat, heat a table spoon of oil in the frying pan & add the chicken – cook for at least 5 minutes each side until cooked through. Just before serving throw over the left over marinade to make it shiny & a bit sticky.

Serve with a simple salad – or just a nice tomato salad, crusty bread & very cold white wine. Mmmm.