Warm, comforting, and inspiring, Nigella’s At My Table: A Celebration of Home Cooking offers a collection of recipes that are simple to prepare, giving you an opportunity to enhance your culinary skills and create a variety of delicious dishesfeaturing a host of new ingredients to enrich classic flavors and tastes.
From main courses including Chicken Fricassee, Hake with Bacon, Peas and Cider, and Chili Mint Lamb Cutlets through colorful vegetable dishes such as Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa to treats of Emergency Brownies, Sticky Toffee Pudding, and White Chocolate Cheesecake, Nigella will help you serve up savory and sweet foods for a fine dining experience straight from your own kitchen.
Includes more than 100 color photographs of dishes to whet your appetite.
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About the Author
Date of Birth:January 6, 1960
Place of Birth:London, England
Education:Degree in Modern and Medieval Languages, Oxford University, 1979
Read an Excerpt
If I hadn't eaten the Turkish eggs at Peter Gordon's restaurant, The Providores, I most certainly wouldn't be tempted by the idea of poached eggs on Greek yogurt. I say that only to preempt any hesitancy on your part. For çilbir, pronounced "chulburr," is a revelation and a complete sensation.
If you can't get the Aleppo pepper, also known as pul biber or Turkish red pepper flakes, which has a mild, almost sweet heat and a distinctive lemoniness, you could substitute paprika, adding a pinch of crushed red pepper flakes. But, in these days of online grocery shopping, I'd encourage you to go for the real thing.
If you have an egg-poaching method of your own that you're perfectly happy with, ignore my instructions below. But if you're interested, this is how I, having tried just about every way in order to overcome an almost pathological fear of egg poaching, go about it. I know the business of putting the eggs in a strainer seems like a fussy step too far (and I admit I don't always follow my own instructions), but here's the thing: the crucial element in creating beautifully formed poached eggs is how fresh they are, as the longer they sit after they've been laid, the more watery the egg whites become. And since a freshly laid egg is generally held to be one that has been laid no longer than 48 hours before it's cooked, I very much doubt the eggs I buy at the supermarket count. If you gently crack an egg into a fine-mesh strainer and swirl it over a bowl, the wateriness (which turns into a stringy kind of fluff while cooking) drips away, and the gelled white that remains holds its shape more. Having said that, I do think that unless you've worked the brunch station at a busy restaurant for months on end, you'll be hard pushed to turn out perfectly formed poached eggs every time. So do not feel that anything less than perfection is a mistake, and accept a little straggliness here and there.
It is not advisable to make ahead/store
Plain whole milkGreek yogurt – ¾ cup
Sourdough or other bread – chunkily sliced and toasted
1 Fill a wide-ish saucepan (I use one of 9 inches diameter) with water to come about 1½ inches up the sides of the pan. Put it on the heat and cover so that it heats up faster. Line a large plate with some paper towels, get out a slotted spoon, and put both near the pan now.
2 Now fill another saucepan – on which a heatproof bowl can sit comfortably – again with water to come 1½ inches up the sides, and bring to a boil. Put the yogurt in said bowl, stir in the garlic and salt, and sit it on top of this pan, making sure the base of the bowl doesn't touch the water. Stir it until it gets to body temperature and has the consistency of lightly whipped cream. Turn off the heat and leave the bowl as it is, over the pan.
3 Melt the butter gently in a small saucepan until it is just beginning to turn a hazelnutty brown (this is why, in classic French cuisine, it's known as beurre noisette), but make sure it's not actually burning. Turn the heat off under the pan, then stir in the olive oil, followed by the beautiful red pepper flakes; it will foam up fierily. Leave to one side while you get on with the eggs. And this is when you should be thinking of putting the toast on.
4 When you are ready to poach the eggs, crack the first egg into a fine mesh strainer suspended over a small bowl, then lift it up a little and swirl gently for about 30 seconds, letting the watery part of the white drip into the bowl. Gently tip the egg into a small cup or ramekin and, aiming for the white, add 1 teaspoon of lemon juice; I know everyone else says vinegar, but I just don't like the taste of it on the egg, and the lemon does the trick just the same. Proceed as above with the second egg.
5 When the poaching water is just starting to simmer, take a cup or ramekin in each hand and gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water whatsoever, and poach the eggs for 3–4 minutes until the whites are set and the yolks still runny. Transfer the eggs with your slotted spoon to the paper-lined plate to remove any excess water. Do remember to switch off the heat. Sorry to state the obvious, but I have too often left it on this low without noticing.
6 Divide the warm creamy yogurt between two shallow bowls, top each with a poached egg, pour the peppery butter around and slightly over the yogurt, scatter the chopped dill on top, and eat dreamily, dipping in some thick well-toasted bread as you do so.
I was watching an American TV show recently and missed a lot of the plot, as I was distracted by the amount of waffle-eating going on. I tried to prevent myself getting a waffle iron; I'd made that mistake once before. Reader, I didn't succeed. But I vowed that this time I wouldn't use it once then consign it to a cupboard under the stairs, and I've been as good as my word and have turned into something of a weekend waffler.
How long you cook the waffles for, as well as how many you make, will depend on the waffle iron you're using. Mine is a sturdy, non-stick stove-top Belgian waffle iron, which takes one cup of batter per batch; if you're operating a different machine, follow the directions for quantities and cooking times that come with it.
I advise you to preheat your oven to 200°F before you start so that you can put the waffles on a wire rack over a baking sheet as you make them, to keep them warm. This also helps to give them a lovely crisp crust.
For make ahead/store notes see here
I GET 5 BATCHES OUT OF MY IRON, WHICH SEPARATE INTO 20 SMALL SQUARE WAFFLES
Whole milk – 1¾ cups plus 2 tablespoons
1 Pour the milk into a large pitcher.
2 Combine the flour, baking powder, sugar, and salt in a bowl. Put the egg whites into another – grease-free – bowl ready to whisk, and add the yolks to the milk pitcher.
3 Add the oil and vanilla to the pitcher of milk and yolks and beat together, then whisk the egg whites, ready and waiting in their bowl, until you have firm peaks.
4 Pour the pitcher of wet ingredients into the bowl of dry ones, and whisk together, making sure there are no lumps (a little hand whisk is fine for this), then fold in the beaten egg whites slowly, gently, and thoroughly until you have a thick, smooth, and airy batter.
5 Heat the waffle iron following the instructions (some need to be lightly oiled before you start). The one I use requires you to separate the halves and put each on a separate ring to heat up first.
6 Fill one side of your heated waffle iron with 1 cup (or appropriate amount) of batter and close with the other heated half of the waffle iron. Cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you're using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases.
7 Ease the cooked waffle out of the waffle iron. Keep going until all the batter is used up. If you're not keeping the waffles warm in the low oven (see recipe introduction) each waffle should be eaten just as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished.
EGG TORTILLA PIE
This recipe for an easy, throw-it-all-together supper or bolstering weekend breakfast comes from my longtime kitchen companion, Hettie Potter, and very grateful I am, too. Impressively, she makes this a single portion. I, no modest eater, feel it is perfectly substantial for two, though it is a little tricky to divide.
Think of this as a pie that uses flour tortillas in place of pie crust and, although I have given precise measures for what to chuck in, consider them guidance only. The same goes for the ingredients themselves: replace the ham with sliced leftover sausage or leave it out altogether, and use any cheese you like. All that really matters is that you can form a pie: whatever size tortillas you use, they have to be able to line your dish, and come at least 3/4 inch up the sides.
It is not advisable to make ahead/store
SERVES 1–2 (SEE RECIPE INTRODUCTION)
Regular olive oil – 2 teaspoons
1 Preheat the oven to 400°F. Pour 1 teaspoon of the oil into a shallowish, round, ovenproof dish, and use a pastry brush to grease the base and sides lightly. Line it with 1 of the tortillas, making sure it comes up the sides a little. In effect, you are creating a tortilla bowl inside your dish.
2 Drop in the ham, crack in the eggs – sprinkling the yolks with a little salt – and then scatter about a third of your grated cheese on top.
3 Brush one side of the second tortilla with oil – keeping a little bit of oil in reserve – and place it, oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil.
4 Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem.
BLACK PUDDING HASH WITH FRIED EGG
You either hate black pudding (otherwise known as blood sausage or boudin noir) or you love it. And while I wouldn't even try to win over the former, it gives me pleasure to gratify the latter. This is not entirely selfless, since I belong firmly in this camp. Given the choice, I go for Stornoway black pudding, which has a firmer texture and crisps up more as it cooks, but I have yet to meet a black pudding that I don't like, and a softer, moussier-textured version will do just as well. I've given the recipe here assuming you're starting off with uncooked potatoes, which means you need some water in the pan as you cook them, but if you make this with leftover cooked potatoes (of whatever sort) just fry the cubes in oil until crisp.
It is not advisable to make ahead/store
Regular olive oil – 2 tablespoons, plus 2 tablespoons for the eggs
1 Heat 2 tablespoons of oil in a medium-sized, heavy-based, non-stick frying pan and fry the cubed potatoes in a single layer, over a high heat, for 5 minutes. Then stir for a further minute, before gently pouring the water over and sprinkling in the salt. Stir again, and once the water has bubbled up, turn the heat down to medium and leave to cook for another 7–10 minutes until the water has evaporated and the potatoes are cooked through.
2 Add most of the scallion and most of the chile, give a good stir for about 30 seconds, then push the potatoes to the edges of the pan, so they form a beautiful golden frame, and tumble the black pudding into the space in the middle. Leave to fry, without touching it, for 21/2 minutes, then stir everything together gently in the pan and cook for another minute until the black pudding is hot all the way through.
3 Taste to see if you need more salt, then divide the hash between two waiting plates. Wipe out the pan with some paper towels, making sure not to burn yourself, then add the remaining 2 tablespoons of oil, and when hot, crack in the 2 eggs and fry them, spooning some of the hot oil over, so that the white around the yolk cooks through. Top the hash with the fried eggs, and sprinkle over the remaining scallion and chile.
GOLDEN EGG CURRY
This magnificent addition to my eating life comes courtesy of Yasmin Othman (who has brought much deliciousness my way over the years) and I glow with gratitude every time I eat it. This – called masak lemak telur in Malaysian – is very far removed from the egg curries I remember from my early youth, and would much prefer to forget. What we have here are eggs poached in a rich, aromatic, turmeric-tinted, tamarind-sharp, coconutty sauce or soup.
This has definite heat, but not eye-wateringly so. If you'd like it a bit milder, do not pierce the three whole Thai chiles. And if you'd like it a lot milder, then you could seed the Thai chile that goes in the paste, and dispense with the whole ones in the soup. But even if, like me, you love fiery food, I don't advise eating the whole chiles. I won't stop you, but you have been warned.
For make ahead/store notes see here
Fresh jalapeño chiles – 2, seeded and roughly chopped
Rice or flatbreads (or both)
1 With an immersion blender, blitz the jalapeño chiles and 1 roughly chopped green Thai chile, shallots, garlic, ginger, and turmeric to a paste.
2 Heat the oil in a heavy-based wok or a pan of similarly wide diameter that comes with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, by which time the paste will be cooked and softened. Either don't use a wooden spoon here, or use one you don't mind being stained by the turmeric.
3 Add the coconut milk, water, sea salt, and tamarind. Make a couple of little incisions in each of the 3 whole green Thai chiles with the point of a small sharp knife and drop them in, too. Turn the heat up to bring to a near boil, then reduce the heat again and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup.
4 Crack the eggs into the sauce (if you're cautious, you could crack each of them into a cup first), cover with a lid, and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks. You'll have to lift the lid to monitor how the eggs are cooking.
5 Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, dippable flatbreads, or both.
Excerpted from "At My Table"
Copyright © 2017 Nigella Lawson.
Excerpted by permission of Flatiron Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Turkish Eggs 14
Egg Tortilla Pie 19
Black Pudding Hash with Fried Egg 20
Golden Egg Curry 22
Deviled Eggs 24
Tomato and Fried Bread Hash 26
Chili Cheese Garlic Bread 28
Whipped Feta Toasts 31
Toasted Brie, Prosciutto, and Fig Sandwich 34
Catalan Toasts 37
Parmesan French Toast 38
Beef and Eggplant Fatteh 42
Spelt Spaghetti with Spicy Sesame Mushrooms 44
Gemelli with Anchovies, Tomatoes, and Mascarpone 47
Mussels with Pasta and Tomatoes 48
Capellini with Scallops 50
Radiatori with Sausage and Saffron 52
Meatballs with Orzo 54
Mung Bean Dal with Mint and Cilantro Raita 56
Turmeric Rice with Cardamon and Cumin 59
Carrots and Fennel with Harissa 60
Roasted Red Endive 63
Butternut and Sweet Potato Curry 64
Garlic and Parmesan Mashed Potatoes 66
Potato Waffles from Leftover Garlic and Parmesan Mashed Potatoes 71
Red Cabbage with Cranberries 72
Smashed Chickpeas with Garlic, Lemon, and Chile 74
Brussels Sprouts with Preserved Lemons and Pomegranate 76
Garlicky Roosted Potatoes with Oregano and Feta 79
Moroccan Vegetable Pot 80
Couscous with Pine Nuts and Dill 83
Sweet Potato Tacos with Avocado and Cilantro Sauce and a Tomato and Pear Relish 86
Tomato and Horseradish Salad 89
Quinoa Salad with Walnuts, Radishes, and Pomegranate 90
Radicchio, Chestnut, and Blue Cheese Salad with a Citrus, Whole Grain Mustard, and Honey Dressing 93
Chopped Salad 94
Beet and Goat Cheese Salad with a Passionfruit Dressing 96
Bashed Cucumber and Radish Salad 98
Subverting the Spiralizer 100
Spiced Almonds 103
Cilantro and Jalapeño Salsa 104
Red-Hot Roasted Salsa 107
White Miso Hummus 111
Pear and Passionfruit Churney 112
Golden Garlic Mayonnaise 115
Flash-Fried Squid with Tomato and Tequila Salsa 116
Hake with Bacon, Peas, and Cider 120
Polenta-Fried Fish with Minted Pea Purée 122
Salt and Vinegar Potatoes 127
Roast Loin of Salmon with Aleppo Pepper and Fennel Seeds 129
Coconut Shrimp with Turmeric Yogurt 130
Chicken and Pea Traybake 133
Chicken with Red Grapes and Marsala 136
Lime and Cilantro Chicken 138
Butterflied Chicken with Miso and Sesame Seeds 140
Indian-Spiced Chicken and Potato Traybake 142
Chicken Barley 147
Roast Cornish Hens with Couscous, Cumin, Cinnamon, and Thyme Stuffing 148
Chicken Fricassée with Marsala, Chestnuts, and Thyme 150
Roast Duck with Orange, Soy, and Ginger 154
Cellophone Rolls 158
Slow Roasted 5-Spice Lamb with Chinese Pancakes 160
Herbed Leg of Lamb 164
Cumberland Gravy 166
Lamb Kofta with Garlic Sauce 168
Spiced Lamb with Potatoes and Apricols 171
Spicy Mint Lamb Chops with a Preserved Lemon and Mint Sauce 172
Lamb Shanks with Dates and Pomegranate Malasses 174
Bulgur Wheat with Sliced Almonds and Nigella Seeds 177
Slow Roasted Pork Shoulder with Coramelized Garlic and Ginger 178
Apple Pork Chops with Sauerkraut Slaw 182
Pork with Prunes, Olives, and Capers 185
Pork Chops with Port and Figs 186
Sausages with Apples and Onions 188
Flat Iron Steak with a Parsley, Shallot, and Caper Salad 190
Roast Top Round with Caramelized Onions 194
Sirloin Steaks with Anchovy Cream Sauce 197
Queen of Puddings 200
Apple Gingerjack 204
White Chocolate Cheesecake 206
Rose and Pepper Pavlova with Strawberries and Passionfruit 208
Chocolate Olive Oil Mousse 210
Ginger Wine Syllabub 213
Warm Blondie Pudding Cake 214
Sticky Toffee Pudding 216
Maple Roasted Plums with Cinnamon Brown Sugar Yogurt 219
Butterscotch Pots 222
Passionfruit Ice-Cream Cake with Coconut-Caramel Sauce 224
No-Churn Chocolate Truffle Ice Cream 229
No-Churn Bourbon Salted Caramel Ice Cream 230
Emergency Brownies 233
Pear, Pistachio, and Rose Cake 234
Cumin Seed Cake 237
Lemon Tendercake with Blueberry Compote 238
Victoria Sponge with Cardamom, Marmalade, and Crème Fraîche 242
Chocolate Cake with Coffee Buttercream 244
Vanilla Layer Cake with Ermine Icing 248
Ginger and Walnut Carrot Cake 252
Raspberry-Flecked Sour Cream Cake 254
Scented Citrus Cake 256
Sunken Chocolate Amaretto Cake with Crumbled Amaretti Cream 258
Coconut Snowball Cake 260
Double Chocolate and Pumpkin Seed Cookies 265
Forgotten Cookies 266
Negroni Sbagliato 268
Turmeric and Ginger Vodka 268
Dirty Lemon Martini 272
Grapefruit Margarita 273
Make Ahead and Storage Notes 274