Oct. 6th, 2012

African Drumsticks
From "Nigella Kitchen" by Nigella Lawson

1/3 cup Worcestershire sauce
1/4 cup ketchup
2 tsp English mustard
1 tsp ground ginger
1 Tbsp apricot jam
1 onion, finely chopped
8 chicken drumsticks
1 Tbsp garlic flavored oil

Heat oven to 400f. Mix Worcestershire sauce, ketchup, mustard, ginger, jam, and onion in shallow dish. Dunk drumsticks in marinade to coat them all over. (you can leave them overnight if you like.) Put oil in a smallish roasting pan where the drumsticks will fit snugly and tip about so the oil mostly covers the base. Arrange drumsticks in the pan and pour any remaining marinade on top. Cook for 45min to 1 hour, basting once or twice. The deeper the dish the longer it will take for the drumsticks to color and cook through.

Make ahead notes: Chicken can be marinated overnight in the fridge, or it can be frozen in a resealable bag with the marinade for up to 3months. Thaw overnight in the fridge (put the bag in a bowl in case of drips) and cook following the recipe.

Serves 4-8
Lamb with Rosemary and Port
From "Nigella Kitchen" by Nigella Lawson

1 Tbsp olive oil
2 tsp worcestershire sauce
2 boneless lamb leg steaks (center slice)

for the sauce
1 tbsp butter
1 sprig rosemary
1 fat clove garlic
1/4 cup ruby port

Mix together oil and worcestershire sauce in a bowl, then smear over the steaks either with pastry brush or just dipping them in the bowl. Heat heavy frying pan, and cook the steaks for about 3 min per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person and less time for their cooking. Wrap them in foil to rest on a warm plate, or a warm place, while you make the sauce. With the pan still on the heat but turned to low, add the butter and let it melt, then finely chop the needles from the rosemary and add them to the pan. Peel and crush or mince the garlic into the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Then put the steaks onto the plates and pour sauce over them.

Serves 2

Golden Sole

Oct. 6th, 2012 01:27 pm
Golden Sole with Tarted-up Tarter Sauce
From "Nigella Kitchen" by Nigella Lawson

1 egg
dash garlic flavored oil
sprinkling salt and good grinding pepper
1 cup instant (quick-cooking) polenta
2 gray sole, flounder, or other flat, white fish fillets
peanut or corn oil for frying

for the tarted-up tarter sauce
zest and juice of 1/2 lemon
1/2 tsp kosher salt or 1/4 tsp table salt
scant 1/2 cup creme fresh or sour cream
2 tsp baby (nonpareil) capers, drained
1 dill pickle, chopped or 4-5 cornichons
3 rings (chopped) jalapeno peppers (from jar or can)
1 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh parsley, plus more for sprinkling

Beat the egg, along with the garlic flavored oil, salt and pepper, in a shallow dish that will take 1 fish fillet and leave it for a moment. Put the polenta into another, similar, dish. Dip the fish fillets, 1 side at a time, in the egg mixture and put them into the polenta dish, press down, dredge, and turn to cover fully before leaving them on a wire rack to dry a little while you get on with the sauce.

To make the sauce, zest the lemon in a bowl and squeeze in the juice. Stir in the salt to dissolve it. Add the sour cream, capers, chopped dill pickle, jalapenos, tarragon, and parsley and stir to combine with fork. Transfer to little bowl and scatter herbs on top.

Heat enough oil in a frying pan to cover the bottom to approx 1/8in, and cook fillets for 1-2min per side, until outside is crisp and fish is cooked through. Then transfer the fish to a tray lined with paper towels before plating it up. Serve with the tarter sauce, some pickled egg, and a lemony salad.

Make ahead notes: The coated fish can be made ahead but best frozen immediately, and cooked from frozen.
Do not freeze if previously frozen. Coat fish in polenta and set on baking sheet lined with plastic wrap. Cover with layer of plastic and freeze until solid. Transfer to ziplock and freeze for up to 3 months. Fry fillets direct from frozen, as in recipe, adding 1-2 min to cooking time and check fish is cooked through before serving.

Serves 2
Irish Oaten Rolls
From "Nigella Kitchen" by Nigella Lawson

2 2/3 cups whole wheat flour
1 cup quick cooking oats (not instant), plus 2 tsp
1 tsp table salt
2 tsp baking soda
1 1/4 cup Guinness
2/3 cup buttermilk
1/4 cup peanut or other veg oil
1/4 cup honey

Preheat oven to 425f. Line a cookie sheet with parchment paper.

In a bowl, mix the flour, oats, salt, and baking soda. In a jug mix the guinness, buttermilk, oil, and honey. Measure the oil and then the honey to make things easier. Stir the liquids together with a wooden spoon. Add liquid to dry ingredients and stir with the wooden spoon to combine - you will get a sandy oatmeal, rather than a dough: at first, it will seem to be too runny but then, as the baking soda goes to work, it will become mousse-like and then heavy like damp sand.

Pat into small handfuls to form 12 mounds on the lined cookie sheet; don't bother to shape them until all 12 are laid out and you can see which rolls need to have dough pinched off and which need to be bulked up, so that they're more or less even. When you've finished, pat each round into a rough round roll shape about 3in diameter by 1-1 1/4in high. Sprinkle remaining 2 tsp of oats over the rolls. (a fat pinch each) and pop them into the oven for 15min then transfer, 1 by 1, to a wire rack to cool a little. Eat warm or leave to room temp. Soda bread is always best eaten on the day of baking, though reheating or toasting can revive a roll or slice a day or two later.

Variation:
One big loaf: Form into one large round. Bake for 10min at 425f before turning oven down to 375f and giving it another 25min; when cooked, it'll give a faintly hollow sound if you knock with your knuckles against the underside.

Make ahead notes:
Rolls can be frozen for up to a month in tightly sealed ziplock. Thaw for 2-3 hours at room temp and reheat at 350f for 5-10min. Rolls might be slightly crumbly.

Makes 12 Rolls
Indian Rubbed Lamb Chops
From "Nigella Kitchen" by Nigella Lawson

for rub
1 tsp ground cilantro
1 tsp ground cumin
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp cayenne
1/2 tsp ground cinnamon
3 tsp kosher salt, or 1 1/2 tsp table salt
(If you're in a hurry or missing ingredients, you can just mix 3 tsp Madras Curry Powder in with the salt instead of the various spices)

12 small Frenched lamb rib chops or 8 larger lamb loin chops
2 Tbsp garlic flavored oil

Measure out spices into wide shallow dish along with the salt and mix. Dip lamb chops into spice mix, dusting well on all sides. Warm the oil in frying pan, then fry the chops for about 2-3min a side, depending on thickness, over medium heat. They should look darkly burnished- but still juicily pink within- when cooked.

Serves 4 with this salad: http://honorillyatoo.dreamwidth.org/12515.html
Butternut, Arugula, and Pine Nut Salad
From "Nigella Kitchen" by Nigella Lawson

1 butternut squash, approx 2 1/4lb
1 tsp kosher salt
1 tsp ground turmeric
1 tsp ground ginger
2 Tbsp cold-pressed canola, or olive oil
1/3 cup golden raisins
1/4 cup water, from freshly boiled kettle
1 tsp sherry vinegar
4oz (about 3 cups) arugula and other salad leaves
1/3 cup pine nuts, toasted

Preheat oven to 400f Dont bother to peel, but halve and seed the butternut squash, cut into 1/2in thick slices, then cut each slice into four. Put the butternut pieces into a bowl with the salt, spices, and 2 Tbsp oil and smoosh them about, then tip into a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
Cook the squash for 30-40min. Check to see if it's cooked through by the time 1/2 hours up by piercing with a fork, some squashes cook faster than others. Add the golden raisins to the spice smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 Tbsp oil that remain.
Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.

make ahead noteButternut can be roasted a day ahead. Cool, cover, and refrigerate until needed. Remove about an hour before serving so that it's at room temp.
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