Dinner Party Recipe Nigella
When looking to make a simple-yet-sublime dinner or dessert, open a Nigella Lawson recipe and you can rest (and cook) assured that the dish will be lick-your-plate tasty, but won’t leave your kitchen a mess or require a fourth trip to the grocery store. In fact, all but a couple of these recipes have been featured in the Genius Recipes column. Nigella’s just that good.
In an effort to lift your spirits when it comes to heading to the kitchen to make dinner yet again—the pandemic-induced cooking rut is real, folks—a hefty dose of Nigella is in order, and nothing else will do. Not to tell you what to do but I’d strongly recommend you make one of these dinner recipes tonight (there’s a springy one-pan chicken recipe and a super-simple vegetarian linguine). And while you’re at it, poke around the kitchen to see if you have the ingredients to make one of these brilliant desserts. Me, I’m going for a pasta-slash-chocolate loaf cake evening.
So let’s raise a glass (and maybe a fork as well) to Nigella and these eight recipes—none of which should be made in the meecrowavé.
Anglo Asian Lamb Salad
This vegetarian pasta, which is actually vegan if you skip the cheese, is just as good cold from a large container in the fridge at midnight (the best way to eat pasta, really) as it is served warm, and modestly, in bowls. I speak from experience.
This very smart dessert—or, let’s be honest, breakfast—starts with a super-simple blender jam, middles with a streusel topping made from some of the dry ingredients, and finishes with a one-bowl cake batter.
Is there anything more exciting than the promise of ice cream that is easy? I think not. I would also strongly recommend serving a scoop in a lightly toasted brioche bun.
Nigella's Sweet And Sour Slaw Recipe
“Fold store-bought meringue cookies into whipped cream” is in fact all I’d care to do on a Saturday night, thank you so much. I don’t recommend cutting and plating this one so much as I recommend grabbing a fork.
This recipe leaves you with a bit more batter than you’ll need to fill the loaf tin. I’ll be honest—if you haven’t eaten at least a spoonful of that extra batter before pouring the rest into half a muffin tin, I don’t know if we can be friends.
[Editors’ note: While we cannot speak for Rebecca’s friend list, we actually don’t recommend you eat large quantities of raw egg and flour in cake batter.]
Beef And Aubergine Fatteh Recipe
This rich, fudgy cake is actually vegan, so if you don’t do dairy (that’s not me or Nigella, but I’m sure it’s one of you), you’re good to go.
Sometimes, you (or let’s be honest, I) need to make a cake; but sometimes, you (again, I) don’t want to go to the store. That’s when I turn to pantry and fridge staples and no-bake cheesecake. If digestive biscuits, cream cheese, butter, nuts, and Nutella aren’t staples in your kitchen, I suggest you alter that...and then make Nigella’s cheesecake.
Rebecca Firkser is the assigning editor at . She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. These days, you can keep your eye out for her monthly budget recipe column, Nickel & Dine. Rebecca tests all recipes with Diamond Crystal kosher salt. Follow her on Instagram @rebeccafirkser.This may well be – indeed is – the smell, the taste, the dish that says “family” to me and my siblings, and brings our long-absent mother back to the kitchen and the table with us. But the fact that I’ve cooked it more often and over more years than I’ve cooked anything else doesn’t make writing a recipe for it any easier. If anything, it makes it harder, much harder.
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Relax: obviously, it’s not the reliability from a practical perspective that’s in question; rather, I cook this so often I know that one written-down version of it can’t take into account or begin to convey all its possible permutations. For example, you could toss in some pancetta cubes before you add the chicken and maybe use cider as your flavour-giving alcoholic beverage of choice; or you could add some ginger, freshly grated or sliced, along with the oil and use Chinese cooking wine or sake in place of the white wine or vermouth and put coriander stalks in, along with the parsley or instead, and add fresh, de-seeded red chilli, cut into fine almost-rings, as well as chopped coriander, at the end. At all times, you can play with the vegetables. And very often, when all is heaped into the pan at the beginning, just before it is left to cook itself into aromatic succulence, I grate in the zest of 1 lemon, then squeeze in the juice and maybe add a sprinkling of dried mint, too. I could go on and on ...
By its very nature, this symbolises the very free-style form of cooking that a recipe seems to argue against. So, let me reassure you that really all you need to know is that you simply brown the chicken before adding vegetables and just enough liquid to cover, and cook them slowly before eating on top of rice. I like brown basmati here, and work on 75-100g per head before cooking, depending on the ages and appetites of the eaters. On the whole, I tend to go for the higher rather than lower number – no huge surprise, I’m sure – not because I think it’s all needed, but because one of my favourite uses of leftover meat is a variation of a salad I make with leftover turkey at Christmas: chunks or shreds of cold chicken stirred into cold brown basmati rice, with pomegranate seeds, sunflower seeds or any mixture of similar seeds, fresh dill, lemon juice, salt and 1-2 drops of gorgeously flavoured oil (a rich, mustardy yellow cold-pressed rapeseed being my favourite).
Obviously, if you want, you can ditch the rice and think of serving steamed potatoes, instead. And if you can steam them above the chicken, so much the better. But rice it has to be in our house. And, as I am presenting this in its role as a family favourite, my kitchen perennial, in fact, I feel I can allow myself to be bossier than normal, even telling you how you should eat it: by this I mean the Lawsonian familial practice of adding fresh fronds of dill and some English mustard – just a pinprick or great, sinus-clearing teaspoonfuls – as we greedily, gratefully eat.
Nigella & Rosemary Lavosh Recipe
Serves 4-8 (cooked this way it seems to go much further than roast chicken, so you can feed more first time or have plenty for the rest of the week)
Get out a large, flame-safe cooking pot (with a lid) in which the chicken can fit snugly: mine is about 28cm wide x 10cm deep.
On a washable board, un-truss the chicken, put it breast-side down and press down until you hear the breastbone crack. (As you may imagine, I like this.) Then press down again, so that the chicken is flattened slightly. Now cut off the ankle joints below the drumstick (but keep them); I find kitchen scissors up to the task.
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Put the oil in the pan to heat, then brown the chicken for a few minutes breast-side down, and turn up the heat and turn over the chicken, tossing in the feet as you do so. Still over a vigorous heat add the wine or vermouth to the pan and let it bubble down a little before adding the leeks, carrots and celery.
Pour in enough cold water to cover the chicken, though the very top of it may poke out, then pop in the bouquet garni or your herbs of choice, and the parsley stalks (if I have a bunch, I cut the stalks off to use here, but leave them tied in the rubber band) or parsley sprigs along with the salt and red peppercorns (I just love these beautiful red berries) or a good grinding of regular pepper.
The chicken should be almost completely submerged by now and if not, do add some more cold water. You want it just about covered.
The 20 Most Popular Nigella Lawson Recipes
Bring to a bubble, clamp on the lid, turn the heat to very low and leave to cook for 1½–2 hours. I tend to give it 1½ hours, or 1 hour 40 minutes, then leave it to stand with the heat off, but the lid still on, for the remaining 20-30 minutes.
Serve the chicken and accompanying vegetables with brown basmati rice, adding a ladleful or two of liquid over each shallow bowl, as you go, and putting fresh dill and mustard on the table for the eaters to add as they wish.
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Spiced Carrot, Labneh And Nigella Seed On Charcoal Crackers — Alexandra Dudley
I love ham, or rather gammon (though it doesn’t seem to be called that any more), poached in water or cider and then its
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