Cinder Toffee Recipe Nigella Lawson Recipe For Shrimp Recipe For Chicken

CINDER TOFFEE

Steps:

• Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
• Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly - don't worry! Immediately pour into the tray, and leave to cool and set completely.
• Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.

CINDER TOFFEE

Steps:

• grease an 8" square pan generously with butter.
• Mix the sugar and corn syrup in a heavy bottomed saucepan and heat over low heat, simmering for 3-4 minutes.
• The mixture is done when it is a rusty caramel color.
• Take off the heat and whisk in the baking soda quickly.
• Pour into the pan and let it set, 1-2 hours.
• Once it is set, you can try and cut it into pieces, or you can just break it into pieces of whatever size you choose.
• Melt the chocolate and dip each piece (or the whole thing) into the chocolate.
• Let set on a piece of oiled foil.

CINDER TOFFEE

Steps:

• Grease a rimmed 8x12-inch baking pan and line bottom and sides with parchment paper, making sure the parchment sides reach at least 2 inches above the sides of the baking sheet. Grease parchment with butter.
• Combine sugar, golden syrup, water, and vanilla extract in a deep, heavy-bottomed saucepan. Bring to a boil, but do not stir. Heat to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 10 minutes. Brush the sides of the pan with a clean pastry brush dipped in water if any sugar crystals form on the sides of the pan.
• Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into the prepared baking pan immediately. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

SHRIMP WITH GARLIC AND CHILI PEPPER

Steps:

• Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
• If you want, you can add a tablespoonful or so of brandy before throwing in the wine.

STICKY TOFFEE SAUCE - NIGELLA LAWSON

Steps:

• Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve.
• Let the mixture bubble for a couple of minutes before carefully adding the cream.
• Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
• Serve with a couple of scoops of vanilla ice cream.

HONEYCOMB CANDY (HOKEY POKEY) - NIGELLA LAWSON

Steps:

• Stir sugar and syrup together in a cold pan. Put over medium-high heat; from this point, do NOT stir, but only swirl the pan. Cook until golden and thick, and bubbles are beginning to mount.
• Turn off heat and add baking soda. Whisk vigorously. Pour onto a silicone liner (Silpat) and let stand 15 minutes. Smash into large pieces.