Nigella Lawson Recipes

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CLEMENTINE CAKE



Clementine Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h50m

Yield 1 (8-inch) cake

Number Of Ingredients 5

4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

Steps:

  • Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
  • Preheat the oven to 375 degrees F.
  • Butter and line an 8-inch springform pan with parchment paper.
  • Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
  • Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
  • I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

CHURROS WITH CHOCOLATE DIPPING SAUCE



Churros with Chocolate Dipping Sauce image

Provided by Nigella Lawson : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup superfine sugar
2 teaspoons ground cinnamon
2/3 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 tablespoon olive oil
1 cup freshly boiled water
2 cups corn or vegetable oil, for deep-frying
4 ounces good-quality dark chocolate (or 1/2 cup chips)
1-ounce milk chocolate (or 2 tablespoons chips)
1 tablespoon golden syrup (recommended: Lyle's), or corn syrup
2/3 cup double cream

Steps:

  • Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
  • Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.
  • Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.
  • Preheat the oven to 175 degrees F.
  • When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
  • Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
  • Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
  • Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.

BUTTERMILK ROAST CHICKEN



Buttermilk Roast Chicken image

Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 8

12 chicken drumsticks (approximately 3 pounds total weight)
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
1 teaspoon ground cumin
1 tablespoon maple syrup

Steps:

  • Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.
  • Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
  • Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
  • Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
  • Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
  • Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

GRANNY LAWSON'S LUNCH DISH



Granny Lawson's Lunch Dish image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 13

1 2/3 cups all-purpose flour, preferably Italian 00
Scant 1/4 cup solid vegetable shortening
6 tablespoons cold, unsalted butter
Approximately 4 tablespoons chilled, lightly salted water
1 egg beaten with pinch of salt, for brushing
2 to 3 tomatoes (about 12 ounces) or same amount of drained, chopped, canned ones
2 small onions
2 eggs, hard-boiled
4 ounces pitted black olives
2 tablespoons olive oil, not extra-virgin
9 ounces organic ground beef
Fat pinch allspice
Salt and freshly ground black pepper

Steps:

  • Measure the flour into a dish that will fit into the freezer (it doesn't need to have a lid) and cut the shortening and butter into small - approximately 1/2-inch dice and toss them in the flour. Put in the freezer for 10 minutes.
  • I tend to make pastry in my stand mixer, but a processor's fine too. In whatever contraption - fitted with the flat paddle in the one, with the double-bladed knife in the other - mix until you have a mixture that resembles coarse uncooked oatmeal. Now, dribble in the chilled salted water, slowly, with the motor still running, until the dough looks as if it's about to cohere, but stopped short of its actually clumping totally. Turn out of the processor (though you could still do this in the bowl of the mixer) and squidge together with your hands until all the pastry forms a cohesive ball. Dribble in a little more water if you feel it needs it. Divide into 2 pieces of equal size and form it into fat disks. Cover with plastic wrap and leave in the refrigerator for 20 minutes. And this can be done a good day or 2 in advance if it helps.
  • Preheat the oven to 400 degrees F.
  • Put the tomatoes in a bowl, cover with boiling water from the kettle and leave for 5 minutes. Drain, run under the cold tap, then peel, seed and chop roughly (or use canned tomatoes, chopped and drained). Peel and chop the onions, hard-boiled eggs and olives, too.
  • In a large frying pan over medium heat, warm the oil. Cook the chopped onions until softened and beginning to color, turning the flame down to low if they look as if they're sticking. Turn the heat back to medium and add the chopped tomatoes and cook, stirring for a minute or so before adding the beef. Stir well, breaking up the clumps of meat with your wooden spoon as you go, then when the meat's browned, stir in the chopped eggs and olives and season with the allspice and salt and pepper. Cook over gentle heat for about 20 minutes, stirring occasionally.
  • Get a baking sheet out, and flour a surface and rolling pin. Remove the pastry from the refrigerator and roll out 1 of the disks until you have a thin, but not exaggeratedly so, rough square that will fit on the baking sheet, then place it on the baking sheet. Now roll out the second disk and leave it there while you cover the layer on the baking sheet with the ground beef mixture, leaving a margin of about 1-inch all around. With a bit of cold water and your fingers, dampen this edge. Place the second square of pastry on top and press the edges together to seal. Now, roll these edges back on themselves once or twice, then get a fork and press it, the tines curved side down, against this rolled border. Prong the top of the pastry to make air holes and then beat the egg with a generous sprinkling of salt and brush the top and edges of the pie with it to glaze.
  • Put it into the preheated oven for 20 minutes, by which time the pastry will be golden and cooked. Slice it into fat oblongs and eat warm with a vegetable or salad, or cold, wrapped in a napkin and without ceremony or cutlery.

GRASSHOPPER PIE



Grasshopper Pie image

Provided by Nigella Lawson : Food Network

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 10

28 chocolate creme filled sandwich cookies (recommended: Oreo or Newman-O's)
2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
3 tablespoons soft unsalted butter
3 cups mini marshmallows
1/2 cup whole milk
1/4 cup creme de menthe
1/4 cup creme de cacao blanc
1 1/2 cups heavy cream
Few spots or drops green food coloring, optional
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep

Steps:

  • Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
  • Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
  • Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
  • Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.
  • In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
  • When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
  • Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
  • Crush the remaining cookie and sprinkle it over the top of the pie before serving.

NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE



Nigella Lawson Flourless Chocolate Orange Cake image

From the chocolate cake chapter in her book 'Feast'. This is one of the best chocolate cakes I have ever made. I sometimes add the juice and zest of half a lemon to the batter.

Provided by Flowerfairy

Categories     Dessert

Time 3h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

2 small thin-skinned oranges, approx. 375g total weight (or 1 large)
6 eggs
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200 g ground almonds
250 g caster sugar
50 g cocoa
orange peel, for decoration

Steps:

  • Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
  • Drain, and when cool, cut the oranges in half and remove any big pips.
  • Then pulp everything - pith, peel and all - in a food processor.
  • Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
  • Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
  • Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
  • Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

NIGELLA LAWSON'S TAGLIATA FOR TWO



Nigella Lawson's Tagliata for Two image

Make and share this Nigella Lawson's Tagliata for Two recipe from Food.com.

Provided by Kerena

Categories     Steak

Time 14m

Yield 1 steak, 2 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil (plus some for oiling)
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon table salt (or just under 1 teaspoon of Kosher Salt)
2 teaspoons red wine vinegar
12 ounces New York strip steaks (1 Steak)
8 ounces cherries (halved) or 8 ounces grape tomatoes (halved)
3 sprigs fresh oregano (to serve) (optional)

Steps:

  • Heat a grill pan, or cast-iron or heavy non-stick frying pan.
  • In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt, and red wine vinegar. Oil the steak lightly and put it in the hot pan and cook for 2 minutes on each side, then remove it to the dish of spicy marinade and sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare, but that's the way it's meant to be.
  • Remove the steeped steak to a board, ready for slicing, and while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish. Cut the steak into thin slices on the diagonal and arrange on a serving dish or 2 dinner plates.
  • Smoosh the tomatoes around in the marinade, then pour them, and the marinade, over the ribbons of meat. Add a few leaves of fresh oregano, if you can get them, and serve immediately.

DENSE CHOCOLATE LOAF CAKE - NIGELLA LAWSON



Dense Chocolate Loaf Cake - Nigella Lawson image

I love this cake. As Nigella says: "the essence of all that is desirable in chocolate - dark intensity isn't toyed with nor upstaged by any culinary elaboration. The plainest of plain loaf cakes - damp, heady, aromatic!" What can I say? Be sure to line the tin well.

Provided by Sherrie-pie

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

225 g soft unsalted butter
375 g dark muscovado sugar
2 large eggs, beaten
1 teaspoon vanilla extract
100 g best dark chocolate, melted
200 g plain flour
1 teaspoon bicarbonate of soda

Steps:

  • Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.
  • Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
  • You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
  • Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.
  • Plaace the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.

NIGELLA LAWSON CLEMENTINE CAKE



Nigella Lawson Clementine Cake image

This recipe comes from Nigella Lawson's "How to Eat" and was demonstrated on her tv program, Nigella Bites." Ground almonds take the place of flour in this recipe - made sure they are finely ground or they will taste gritty. I have not yet made this, as I am posting this in respsonse to a request. Nigella adapted this recipe from several recipes, including one by Claudia Roden. It should come out very moist and syrupy. If you like, you may also sub lemons or oranges (see variation below) and also, you may pour a powdered sugar glaze over the cooled cake if you like. Nigella recommends serving this with some creme fraiche(which I might sweeten first) on top of each serving. Prep time is about 15 minutes, plus the 2 hours of simmering the Clementines.

Provided by HeatherFeather

Categories     Dessert

Time 3h

Yield 8 serving(s)

Number Of Ingredients 6

4 -5 clementines (approximately 1 pound total weight)
6 large eggs
1 cup granulated sugar, plus 2
1 tablespoon additional granulated sugar
2 1/3 cups finely ground almonds
1 1/2 teaspoons baking powder

Steps:

  • Place whole, unpeeled clementines into a pot and cover with cold water.
  • Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
  • Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
  • Chop the Clementines in the processor finely.
  • In a bowl, beat the eggs.
  • Add the sugar, almonds, and baking powder to the eggs, mixing well.
  • Add the chopped Clementines by hand and mix to combine.
  • Pour batter into a greased and parchment lined 8-inch springform pan.
  • Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
  • Let cool in the pan on a wire rack overnight.
  • VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
  • OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).

Nutrition Facts : Calories 416.1, Fat 25, SaturatedFat 2.8, Cholesterol 158.6, Sodium 257.4, Carbohydrate 39.3, Fiber 5.4, Sugar 32.2, Protein 13.9

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Guest recipe from the archive. Photo by Louise Hagger, Emily Kydd and Jennifer Kay Sweetcorn Griddle Pancakes. By Niki Segnit. 14; 2; Venezuelan cachapas are a type of sweetcorn pancake made by grinding fresh kernels with salt, egg and butter. Once cooked, the pancake is folded over a generous helping of queso blanco, the mild, white, Latin-American cheese you might replace …
From nigella.com


THE 10 BEST NIGELLA LAWSON RECIPES - THE TELEGRAPH
2015-12-08 The best old-school Nigella Lawson recipes Save Nigella, pictured on the set of her new television show Simply Nigella . Leah Hyslop; 8 December 2015 • 11:51am. N igella Lawson's latest ...
From telegraph.co.uk


THE 20 MOST POPULAR NIGELLA LAWSON RECIPES - NYT COOKING
Buttermilk Roast Chicken. Nigella Lawson. 1 1/2 hours, plus overnight marinating.
From cooking.nytimes.com


NIGELLA LAWSON’S RECIPE FOR AMERICAN BREAKFAST PANCAKES
2021-09-30 salt a pinch. sugar 1 tsp. eggs 2 large, beaten. butter 30g, melted and cooled. milk 300ml. butter for frying. The easiest way to make these is to put all the ingredients into a …
From theguardian.com


NIGELLA LAWSON'S CAULIFLOWER, GARLIC AND TURMERIC SOUP RECIPE IS ...
2022-01-18 Begin this recipe by roasting a whole bulb of garlic in the oven. Once the garlic is roasted and cooling, cook your chopped onion in some olive oil in a large saucepan over low to medium heat. When the onion is translucent, add cauliflower florets, turmeric and diced potato. Cover and cook for 10 minutes. Then squeeze in the roasted garlic ...
From eatingwell.com


9 BEST NIGELLA LAWSON COOKBOOKS: TRIED, TESTED AND DELICIOUS
2021-02-05 Holding recipes that really work, introduced with simple steps and delicious results, Nigella Lawson’s best cookbooks are stuffed with inspiration for …
From independent.co.uk


NIGELLA LAWSON RECIPES - FOOD NETWORK
Chocolate Pear Pudding. Recipe courtesy of Nigella Lawson. 21 Reviews.
From foodnetwork.com


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