Angelbears blog

Nigella Lawson: Pollo alla Cacciatora

(source: http://www.cookingchanneltv.com/recipes/nigella-lawson/pollo-alla-cacciatora-recipe/index.html)

Serving: 4

INGREDIENTS

• 1 tablespoon garlic oil
• 1/2 cup pancetta cubes
• 6 scallions, finely sliced
• 1 teaspoon finely chopped freshrosemary leaves
• 1 pound chicken thigh fillets, each cut into 4 pieces
• 1/2 teaspoon celery salt

• 1/2 cup white wine
• 1 (14-ounce) can chopped tomatoes
• 2 bay leaves
• 1/2 teaspoon sugar
• 1 (14-ounce) can cannellini beans, optional

DIRECTIONS

Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.

Add the bite-sized chicken pieces, stirring well, and sprinkle in thecelery salt.

Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pansimmer for 20 minutes.

Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.

 

 

Nigella Lawson: Butter Roast Chicken

(source: http://www.cookingchanneltv.com/recipes/nigella-lawson/buttermilk-roast-chicken-recipe/index.html)

Serving: 

INGREDIENTS

• 12 chicken drumsticks (approximately 3 pounds total weight)
• 2 cups buttermilk
• 1/4 cup plus 2 tablespoonsvegetable oil
• 2 cloves garlic, bruised and skins removed

• 1 tablespoon crushed peppercorns
• 1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
• 1 teaspoon ground cumin
• 1 tablespoon maple syrup

DIRECTIONS

Place the chicken drumsticks in a large freezer bag, and add thebuttermilk and 1/4 cup of oil.

Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.

Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix themarinade and coat the chicken.

Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.

Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.

Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

Originally from FoodNetwork.com

 

 

Nigella Lawson: Comforting Beef Casserole

(source: http://www.cookingchanneltv.com/recipes/nigella-lawson/comforting-beef-casserole-recipe/index.html)

INGREDIENTS

• 1/2 cup olive oil (not extra-virgin), orvegetable oil
• 2 pounds onions, roughly chopped
• 1 1/2 pounds carrots, cut on the diagonal to give slanted oval slices
• 1/2 cup flour
• Salt and freshly ground black pepper
• 1 tablespoon dried sage leaves

• 2 teaspoons ground allspice
• 4 1/2 pounds stewing or chucksteak, diced
• 1 large orange, zested and juiced
• 2 cups stout
• 2 cups water
• 4 bay leaves

DIRECTIONS

Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.

Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.

When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in theorange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.

Originally from FoodNetwork.com

 

Nigella Lawson: Big Pasta with Mushroom, Parsley, Garlic and Thyme

 

(source: http://www.cookingchanneltv.com/recipes/nigella-lawson/big-pasta-with-mushroom-parsley-garlic-and-thyme-recipe/index.html)

Servings: 16

INGREDIENTS

BECHAMEL:

• 1 stick butter
• 1 cup all-purpose flour
• 8 cups milk

• Salt and freshly ground black pepper
• Freshly grated nutmeg

MUSHROOM MIXTURE:

• 2 tablespoons butter, plus 1 stick
• 1 tablespoon oil
• 3 ounces dried porcini mushrooms, soaked in 2 cups boiling water
• 1 pound, 8 ounces mixed mushrooms, chopped
• 3/4 cups fresh parsley leaves, chopped, plus 3/4 cup, plus 1/4 cup more for garnish
• 1 teaspoon dried thyme or fresh thyme leaves
• 3 fat garlic cloves, minced

• 1/2 cup amontillado sherry
• 1 cup freshly grated Parmesan, plus 1 cup
• Salt
• 3 pounds rigatoni or other big pasta of choice
• Few sprigs fresh thyme, for garnish
• Special equipment: Large roasting pan, approximately 12 3/4 by 16 1/2 inches.

DIRECTIONS

Preheat oven to 400 degrees F.

In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.

Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.

Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.

Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places.

When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.

Originally from FoodNetwork.com

 

Nigella Lawson: Quesadillas

(source: http://www.cookingchanneltv.com/recipes/nigella-lawson/quesadillas-recipe/index.html)

FOR EACH FLOUR TORTILLA WRAP:

• Soft flour tortilla
• 1-ounce thinly sliced cured ham
• 3 coin-sliced slices pickled green jalapeno peppers from a jar, chopped
• 1/4 cup grated cheese

• 1 scallion, finely sliced
• Few fresh cilantro leaves
• 1 teaspoon olive oil (not extra-virgin)

DIRECTIONS

For service: good store-bought salsa of your choice

Preheat a grill pan over medium-high heat.

Place the tortilla wrap on the counter in front of you and cover with the ham.

Over 1/2 only, sprinkle the chopped pickled jalapeno, the gratedcheese and the chopped scallion. Scatter over the cilantro leaves.

Carefully fold the tortilla wrap in half, that's to say, fold the untopped half over the cheese so you have a fat half moon.

Lift this is up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.

Using a steady hand and a wide fine spatula or fish slice, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.

Originally from FoodNetwork.com

 

Nigella Lawson: One-Pan Sage-and-Onion Chicken and Sausage

(source: http://www.cookingchanneltv.com/recipes/nigella-lawson/one-pan-sage-and-onion-chicken-and-sausage-recipe/index.html)

Serving: 6

INGREDIENTS

• 1 large onion or 2 small onions
• 1/2 cup olive oil (not extra-virgin)
• 2 teaspoons English mustard
• 1 tablespoon dried sage
• Freshly ground black pepper

• 1 tablespoon Worcestershire sauce
• 1 lemon
• 1 (4-pound) chicken, jointed into 10 pieces
• 12 sausages
• 2 tablespoons fresh sage leaves, chopped

DIRECTIONS

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.

Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.

Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
Arrange the chicken and sausages on a large platter.

Originally from FoodNetwork.com

Nigella Lawson: Sake Salmon and Rice

(source: http://www.cookingchanneltv.com/recipes/nigella-lawson/sake-salmon-and-rice-recipe/index.html )

Servings: 2

INGREDIENTS

MARINADE:

• 1 teaspoon English mustard, or wasabi paste*
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon garlic or chili oil

• 1 tablespoon sake
• 2 salmon fillets
• 1 cup basmati rice
• 2 cardamom pods

SAUCE FOR SALMON AND RICE:

• 1/4 cup sake
• 1 tablespoon soy sauce
• 1/2 teaspoon fish sauce or brown rice vinegar
• 1 teaspoon Worcestershire sauce

• 1 teaspoon English mustard, or wasabi paste
• 1 to 2 tablespoons chopped fresh cilantro, to garnish
• *Cook's Note: If you can't find English mustard, substitute wasabipaste.

DIRECTIONS

In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets. Leave to marinate for about 20 minutes.

Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and chuck them in too, and put double the volume of water as you have rice. Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.

Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side. Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers.

Bring the sake to a boil in a tiny little saucepan, like one you mightmelt butter in, to let the alcohol taste evaporate. Take the pan off the heat and add the other sauce ingredients.

Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.
Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices. Lay the carved salmon on top of the rice and spoon over the sauce, letting it gloss the fish and drip here and there over the rice. Scatter the cilantro on top.

Originally from FoodNetwork.com

 

Nigella Lawson: Crunchy Pork Chops with Garlicky Spinach and Tomato Salad

(source: http://www.cookingchanneltv.com/recipes/nigella-lawson/crunchy-pork-chops-with-garlicky-spinach-and-tomato-salad-recipe/index.html)

Servings: 2

INGREDIENTS

PORK CHOPS:

• 2 pork chops, approximately 8 ounces each
• 1 egg
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon dried oregano

• Salt and freshly ground black pepper
• 1 cup bread crumbs
• 1 tablespoon freshly grated Parmesan
• 1 cup ground nut oil or similar, for frying

GARLICKY SPINACH AND TOMATO SALAD:

• 3 medium tomatoes
• 1/2 clove garlic, minced
• 1 tablespoon olive oil

• 1 tablespoon lemon juice
• 4 cups baby spinach leaves
• Salt and pepper

DIRECTIONS

Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.

Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.

Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).

Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.

When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.

Originally from FoodNetwork.com