I love Nigel Slater. His recipes are easy, simple to make and always have an unusual twist that takes a recipe to another level. I have been trying for ages to take part in Farmersgirl Kitchen and A Little Bit of Heaven on a Plate’s linky dedicated to Nigel Slater but have not had the chance until now.
Being heavily pregnant and looking after a two year old is starting to take its toll on me. I really want to cook but the idea of standing in the kitchen for hours really does not appeal at the moment. Last week, I wanted a proper Sunday lunch but did not want to go to all the effort in the making it. @JoDodsley suggested on Twitter that I cook Nigel’s One Pan Sunday Dinner which is in his latest cookbook ‘Eat‘ (affiliate link). I looked at the recipe and I thought it would work a treat except for the bread sauce element at the end. My husband does not like it so I adapted the recipe slightly to miss this bit out. Nigel was a bit dubious on Twitter as to whether this would work:
However I pressed on and made the recipe to our tastes. I fried boneless and skinless chicken thighs in a pan until browned with a little oil, then removed them. Next I added cubed potatoes and fried them until they browned also. I added the chicken back into the pan with chicken stock, salt, pepper and some dried thyme. I then put a lid on and left it simmering gently for about 20 minutes or until potatoes/chicken are cooked through. Finally, (this is where I deviate from the recipe) I removed the chicken and potatoes from the pan then added in a tiny bit of cornflour mixed with a splash of water and reduced it down for a couple of minutes to make a gravy consistency. I then served it with some simply cooked green beans. It was delicious and I am sure I will make it again soon. Nigel was quite happy too once he saw the finished dish:
I wonder if I can get away cooking like this for Christmas dinner ???
Here is a very late entry to a new challenge set by Janice of Farmergirl's Kitchen and Susan of A Little Bit of Heaven on a Plate. They would like us to cook any dish of Nigel Slater's once a month and share some of our home cooking. I love Nigel Slater so this is right up my street. I enjoy his simple laid back approach to cooking and the way he can turn simple ingredients into something amazing.
I have been watching re-runs of his 'Simple Suppers' programme on Good Food recently and saw his honey and mustard sausages with carrot mash on it. I love sausage and mash and by adding the glaze to the sausages plus serving them with a carrot mash seems to give sausage and mash, a new funkier edge.
I am unable to find the recipe on the BBC Food website but there is a version of it here. I altered the recipe slightly by adding a small amount of English mustard to the glaze, along with some golden syrup as my honey was running low. I also added some fresh coriander to the mash. I loved eating this dish and I look forward to making it again soon!
As I am sure most of you know, I am a massive fan of Nigella Lawson. I love her food, style and general enthusiasm for life as a whole. I have often said to friends and family that I would like to live in between Nigella and Nigel Slater. Just think of the dinner parties, you could be invited to….
Anyway enough dreaming! I was very pleased when Sarah at Maison Cupcake launched a new monthly blogging challenge dedicated to Nigella. It is called Forever Nigella and each month, it will have a theme chosen by a host and you must use Nigella’s recipes as inspiration and cook a dish according to it. This month’s theme is Seasonal Sensations and could include anything from winter warming dishes to Christmas party food. There is still a week left to take part, so if you would like to, read the rules here and submit by next Sunday 16th January.
For my seasonal sensation, I submit a Nigella inspired hybrid recipe. It is a hybrid recipe as it is actually inspired by two of her recipes, not just one which are Rocky Road bars from Nigella Express and Crunch Nut bars from Nigella Kitchen. I made the bars in exactly the same way I make my Rocky Road normally, as shown here but replaced the peanuts with rice krispies as I dislike peanuts. I have called them, in what I hope is a Nigella-esq title ‘Indulgent Krispie Crunch Bars’.
Indulgent Krispie Crunch Bars
- 200g unsalted butter, cut into chunks
- 5 tablespoons Golden Syrup
- 400g milk chocolate, broken up into bits
- 4 crunchie bars or homemade honeycomb, broken up into bits (I used a freezer bag and pestle (from pestle and mortar) to break up mine
- couple of handfuls of rice krispies
- Icing sugar, for dusting
- In a large saucepan, melt together the butter, golden syrup and chocolate. Melt it slowly otherwise you can burn the chocolate.
- Once melted, take off the heat and add in the bits of crunchie or honeycomb, along with the rice krispies. Stir everything thoroughly and make sure everything is coated with chocolate.
- Pour into a foil tray (like Nigella!) or pour into tray lined with baking parchment (like Jo!) and flatten mix down with wooden spoon or spatula.
- Put in fridge and allow to set for 6 hours or overnight. Dust with icing sugar and cut into squares. Enjoy!
I made this for a couple of family Christmas parties and everyone really loved it. I think it was my seasonal sensation! I hope you make it and love it too!
Posted in Blogger, cookbook, cooking, festive, food, foodie, happy cooking, Maison Cupcake, Nigel Slater, Nigella Lawson, Recipe, Twitter
Tagged challenge, Crunch Nut, food, foodie, Forever Nigella, Maison Cupcake, Nigel Slater, Nigella Express, Nigella Kitchen, Nigella Lawson, Recipe, Rocky Road, Seasonal Sensations
Last month, I was fortunate to receive my own weight in Total Greek yoghurt. I have never seen so much yoghurt in my life. It was amazing. I was so shocked I forgot to take a photo of it. There was so much of it, I gave some away to family and friends as I did not think I could use it all by the use by date. Here are some of the things that my family, friends and I did with the Total Greek yoghurt:
- Serve it simply with fruits and honey
- Put it in a fruit smoothie
- Added it to a curry to calm the fiery spicy heat down
- Put a dollop on chili con carne instead of sour cream
- Make raita and tzatziki for Indian/Greek feasts
However, two of my absolute favourite things to do with Greek yoghurt is to make some kind of fruit fool and bake a cake with it. I was lucky enough to win a copy of Nigel Slater’s new book ‘Tender Vol II: Fruit’ and in it was a recipe for blueberry fool. The recipe is simplicity itself: cook the fruit (can be any soft fruit you like) with sugar and a spot of water until softened, whip up some double cream until soft peaks are formed, mix it with the yoghurt and then once the fruit has cooled slightly, stir it in. It was lovely and very yummy.
As this week is National Baking Week, it seems only right to show you the cake that I made with the Greek yoghurt. My cake is a honey lemon yoghurt cake that was inspired from an Ina Garten (Barefoot Contessa) recipe. I made the cake using the quantities on the recipe, however I made the cake in a more British way by mixing the eggs, butter and sugar together first and then adding all the other ingredients. I baked the cake in a square cake tin and it cooked for about an hour. To glaze the cake, I warmed some honey in a saucepan and poured it over the still warm cake. My work colleagues loved the cake and thought that the yoghurt gave the cake an interesting texture. It is one I will make again.
Many thanks to Julie for sending me the Total Greek Yoghurt
Posted in baking, cakes, cookbook, cooking, curry, food, National Baking Week, Nigel Slater, Recipe, Thank you, Total Greek Yoghurt
Tagged baking, cake, cooking, food, National Baking Week, Nigel Slater, Recipe, Total Greek Yoghurt
Hello again! I know it has been a while but I am back and ready to blog again. I have had a crazy month at work and not had the time to blog. I have missed you all and we have lots to catch up on. Some of the things I have been getting up to this month are:
- Attended the Midlands Food Bloggers Meet Up at Urban Coffee Company (write up of event will be my next post)
- Received my own weight in Total Greek Yoghurt and have been making up some recipes using it (post about this coming soon)
- Won a signed of copy of Nigel Slater’s new book ‘Tender Volume II’ (will be making recipes from this book soon)
- Received a copy of the new Coca-Cola cookbook ‘When You Entertain’ (will be making recipes from this book soon)
- Received some Sliver Spoon cake decorating items to make and decorate some cakes for Halloween
- Made venison chorizo, red wine and peas risotto (recipe coming soon)
- Received an updated version of the Lawrence Keough Kidney Care cookbook (will be cooking from this book soon)
- Went for a meal at Jamie’s Italian in Covent Garden, London (review will be coming soon)
- and finally, I still need to tell you about my foodie adventures in Croatia in the summer
Phew, what a list! I had better get cracking. I will be back as soon as possible with my write up of the Midlands Food Bloggers Meet Up.
Posted in Birmingham, cookbook, food, foodie, Jamie Oliver, local, Midlands, Midlands Food Bloggers, Midlands Group, Nigel Slater, regional, Restaurant, Review, UKFBA, Urban Coffee Company, West Midlands
Tagged Coca Cola, cookbook, hello, Jamie's Italian, Midlands, Midlands Food Bloggers, missed you, Nigel Slater, Sliver Spoon, Total Greek Yoghurt, UKFBA, Urban Coffee Company, West Midlands
I love spicy food in whatever shape or form. Chillies are one of my favourite to cook with. Unfortunately, my boyfriend does not like things too spicy so I have to tone it down for him, most of the time. However, he has been away with work work this week, so I took the opportunity to invite my friends Suzie and Marie round and cooked a dish that I have wanted to cook for a while.
The dish is Chorizo and Potato Stew. I was originally inspired to make this dish watching an old Nigel Slater programme called ‘Real Food’ where on the show Nigella Lawson – before she became really famous- made a Chorizo and Potato Stew in the oven. I have adapted this recipe slightly and trying not to blow my trumpet too much, it worked out very well first time. I think it is because I have wanted to make for so long and have thought about it loads.
I brought the chorizo for this dish from the deli at the Top Barn Farm Shop, near Grimley in Worcestershire which I pass every day on my way to work. It was lovely – really hot and spicy! The recipe below served four people with some people having seconds!
Chorizo and Potato Stew
1 whole Chorizo sausage, cut into 1cm rings (I used hot chorizo but its up to you)
2 small or 1 large onion, diced
2 peppers, cut into chunks
3 garlic cloves, chopped finely
1 large medium hot red chilli, chopped finely
8 medium sized average white potatoes, cut into 2 cm chunks
1 tin of chopped tomatoes
1 pint of chicken stock
pinch of onion salt or sea salt
1 tablespoon of cornflour mixed with tiny bit of water, to thicken (if required)
French Stick to serve
50ml Red Wine – any of your choosing as long you will drink it with the meal.
handful of chopped Parsley
Put the olive oil into a pan. Fry the chorizo rings in the oil until the oil is turned red by the chorizo juices. Add the onions and peppers with the onion salt and allow to soften. Once nearly softened, add the garlic and chilli and cook for a minute or two. Add the wine and allow the alcohol to evaporate. After this, add the chopped tomatoes and chicken stock, followed by the potatoes. Cook until the potatoes are cooked through and the sauce is thickened. Stir occasionally during this time. If the sauce is not thickened to your liking, add the cornflour mixed with water and cook for a few minutes more. Just before serving, add in the parsley and stir. Serve in big pasta bowls with big chunks of French Stick on the side and enjoy!
I really urge you to give this recipe a try as it is the best success I’ve had in the kitchen for a while. Please give it a go and let me know how you get on. Please note, picture above was taken before the stew had thickened. (before I had too much red wine, really!)
On different note, congratulations to Red Bull on their excellent result in the F1 in China last weekend. You really deserve it. I hope it is Mark Webber’s turn on the top step of the podium next. i can’t wait until this weekend in Bahrain.
Have a lovely weekend. Happy Cooking!