Spanish Chicken with Chorizo and Potatoes
From "Nigella Kitchen" by Nigella Lawson

2 TBSP olive oil
12 chicken thighs
1 3/4 lbs chorizo cut into 1 1/2in chunks
2 1/4 lbs baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp dried oregano
zest of an orange

Heat oven to 425f. Put oil in bottom of 2 shallow roasting pans or quarter sheet pans. Rub chicken in the oil, then turn skin side up, 6 per pan. Divide chorizo and potatoes between the 2 pans. Sprinkle onion and oregano over, then grate the zest on top. Cook 30min, then swap pan with the bottom pan and baste with juices. Cook 30min more.

Serves 6
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:

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
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
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
Chicken with Apricots
From "At Home with Madhur Jaffrey"

2 1/2lb chicken legs or thighs
freshly ground black pepper
12 dried apricots
3 Tbsp olive or canola oil
Two 2in cinnamon sticks
1/2 tsp whole cumin seeds
2 medium onions, cut into fine half rings
3 tsp fresh ginger, peeled and grated
1 Tbsp tomato paste
1 1/2 Tbsp sugar
2 Tbsp red wine vinegar
1 tsp garam masala
1/2-3/4 tsp cayenne

Sprinkle chicken on all sides with 1/2 tsp salt and very generous amounts of black pepper. Pat it in and set aside. Put apricots in a small pan with 1 cup water and bring to a boil. Lower heat and gently simmer for about 15 min or until they have softened but are firm enough to take another 5min of cooking later. Leave in the cooking liquid.
Pour oil into a large frying pan over medium high. When hot scatter in cinnamon sticks and cumin. 10secs later put in half the chicken pieces and brown on both sides. Remove to bowl and brown remaining chicken pieces. Put them in the bowl too. Add the onions to the pan, stir and fry until they brown at the edges. Add ginger and stir a few seconds, add tomato paste and stir once. Now return the chicken and its juices to the pan, along with 1 1/2 cups water and 1 tsp salt. Cover and bring to a boil, then lower heat and cook gently for 15min, turning the chicken over once midway. Remove cover and add the sugar, vinegar, apricots, and their cooking liquid, garam masala, and cayenne. Stir gently and cook on high until sauce is a bit syrupy, about 5min.

Serves 4
Pretty sure the first one is the one I will do, but doesn't hurt to have a couple backups.
I'll add cilantro and bake the tofu. Maybe in peanut sauce or marinaded.

Eta 10/3/2012: Tried the first recipe or a modded version anyway. Turned out super good and I posted it on the 'tried' site.
Baked Chicken Curry
From "At Home with Madhur Jaffrey"

2 1/2 pounds chicken parts
1 tsp salt
Freshly ground black pepper
2 Tbsp lemon juice
2 tsp fresh ginger, peeled and grated
1 large clove garlic, crushed
5 Tbsp whole milk yogurt
1 1/2 Tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp cayenne
6 cardamom pods
2 Tbsp red onions or shallots, finely chopped
A little oil for basting
2 Tbsp golden raisins (if you want it a little sweeter)

Put chicken in a casserole dish so it fits easily in single layer. Add salt, lots of black pepper, and the lemon juice. Mix well and set aside for 20min.
Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne, and cardamom in a bowl. Mix well. Rub the chicken with mixture, cover, and refrigerate overnight.
Heat oven to 400f
Bring the chicken to room temp. Brush top with oil and scatter the onions on top. Place in middle of oven for 30min. Turn chicken over and cook another 40min, basting every 10min with juices.

Serves 4
Chicken Roasted with Ginger and Cilantro
From "At Home with Madhur Jaffrey"

3 1/2 lb chicken legs, separated into drumsticks and thighs (5)
1 1/2 tsp salt
Freshly ground black pepper
1/2 tsp cayenne
1 tsp garam masala
1 tsp fresh ginger, peeled and grated
2 Tbsp plain yogurt
1 cup chopped fresh cilantro

Heat oven to 400f
Lay chicken pieces in single layer in lasagna type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both side and pat in. Now rub the ginger, yogurt, and cilantro all over them. Make sure that the chicken pieces end up skin side down. Place the baking dish in the oven for 25min. Turn chicken over. Continue to bake, basting the pan with the pan juices every 10min until chicken is cooked through and top has browned, another 35min.

Serves 4-5
Stir-Fried Squid with Mustard Seeds
From "At Home with Madhur Jaffrey"

1lb cleaned squid
2 cloves garlic, crushed to pulp
1 tsp salt
4 Tbsp cilantro, well chopped
1/4-1/2 tsp cayenne
1 Tbsp chickpea flour
10-15 fresh curry or 6 basil leaves
3 Tbsp olive or canola oil
1/2 tsp brown mustard seeds
2 dried hot red chilies
1 Tbsp lemon juice
Freshly ground black pepper

Cut bodies of squid crossways into 1/4in rings and separate tentacles , cutting any that seem very long. Wash well, drain in a colander, then pat dry. Combine squid, garlic, salt, cilantro, cayenne, flour, and leaves in a bowl. Mix well and set aside for 15min. Put oil in non stick frying pan over medium high. When hot drop in mustard seeds. A few seconds later put in the red chilies. They will darken quickly. Now put in the squid and spice mix. Stir and fry on high for 1 1/2-2 minutes. Turn off the heat, add the lemon juice and black pepper. Stir to mix.
Pakistani Tandoori Style Fish
From "At Home with Madhur Jaffrey"

2 tsp grated peeled ginger
1 tsp finely crushed garlic
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4-1/2 tsp cayenne
1 tsp paprika (No to this obviously)
1/2 tsp garam masala
1/4 tsp ground turmeric
1 Tbsp lemon juice
1/4 tsp sugar
3/4 tsp salt
1-1 1/4lb fillet of mackerel cut crossways into 3in pieces.
2 Tbsp oil

In small bowl mix the ginger, garlic, cumin, thyme, pepper, cayenne, garam masala, turmeric, lemon juice, sugar, and salt. Put this paste on both sides of the fish pieces and set aside for 30min. Put 1 Tbsp oil in a nonstick pan over medium-high heat. When hot put in half the fish pieces, flesh side down and cook 2min or until nicely browned. Turn over and brown the skin side for another 2 minutes. Remove to dish and leave in warm place while you cook the rest of the fish.

Serves 2-3
Flemish Carbonades
From "Chocolate and Zucchini" by Clotilde Dusoulier

2 Tbsp unsalted butter
3 1/2 lbs well trimmed boneless beef chuck in 1in slices
1/2 tsp salt
1/4 tsp pepper
3 Tbsp flour
2 lbs yellow onions sliced
3 cups (24oz or 2 bottles) rich amber ale
3 Tbsp light brown sugar
1 Tbsp fresh Thyme or 1 1/2 tsp dried
2 bay leaves
3 whole cloves
2 slices of day old peasant type bread (not sourdough) 1/2in thick
2 Tbps strong dijon mustard

Melt butter in large heavy pot on medium heat. Add half the meat in a single layer and cook for 3-4 minutes on each side until browned. Transfer to a plate and brown the rest of the meat. Return all the meat to the pot and sprinkle with salt, pepper and flour. Stir to coat. Add the onions and stir. Cook for 5 minutes stirring regularly.

Pour in 1 cup warm water and stir to deglaze. Pour in the beer and 1 more cup of water, stir and bring to a simmer.

Add the sugar, thyme, bay leaves, and cloves. Lower the heat to medium low, cover and simmer for 2 /12 hours stirring every once in a while. After 1 hour spread the mustard on the bread slices and drop them in, they should dissolve eventually.

Uncover and turn up the heat to medium high. Cook for 20 minutes more, stirring regularly until sauce is thick enough to cling a bit to the meat. Serve with potatoes. You can make the stew a day ahead, just skim off the fat and re-heat over gentle heat.
Lamb and Prune Meatballs
From "Chocolate and Zucchini" by Clotilde Dusoulier

1lb ground lamb meat (preferably from shoulder)
12 good quality prunes pitted and finely chopped
2 small shallots finely chopped
1 clove garlic finely chopped
1/4 cup (packed) flat leaf parsley finely chopped
1 Tbsp (packed) freshly grated and minced orange zest. About 2 oranges worth.
1/4 tsp allspice
1 large egg, lightly beaten
1 Tbsp + 1tsp olive oil
1/2 tsp salt
1/4 tsp pepper

In medium bowl combine meat, prunes, shallots, garlic, parsley, zest, spices, egg, and 1 Tbps of the olive oil. (Aka everything, it looks like) Mix well and refrigerate at least 10 minutes or up to 8 hours.

Scoop out rounded Tbsps of meat and roll into balls. Heat the 1 tsp of olive oil in a nonstick frying pan over medium heat. Add the meatballs but don't crowd them in. Cook rolling them around occasionally for 8-10 minutes until browned all over. Put them aside and cover with foil while you cook up the rest of them. When that's done put them all in the same pan, cover, and let them heat for 2 more minutes so they're all hot. Now they're done. Serve with Couscous and greek yogurt.

You can also just make 4-6 patties instead.
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