Prawn and aubergine crostini

I am not in danger of over-using "delicious" with this recipe.  Prawn and aubergine together did not bode well to begin with and there's nothing in this recipe to suggest that they will ever make it to the altar.  It was quite frankly revolting and a waste of good tiger prawns that had come all the way from Kalimantan in Borneo, a place i know a lot about courtesy of Marinah, and a place i've got very close to on my trips to northern Borneo.  However, they couldn't salvage this dish.  If you would like to prove me wrong, here's the recipe:

- Cook an aubergine in an oven for 1 hour at 200C, then remove and leave to cool.
- Scrape the flesh into a sieve to drain any excess liquid.
- Heat 1 tablespoon olive oil and add 1 clove finely sliced garlic and 1 chopped dried red chilli.
- Cook for a couple of mins, then add 150g raw tiger prawns, and cook for another couple of mins, until they turn coral colour.
- Remove from the heat and put everything into a processor.
- When the prawns are chopped, add the aubergine and give another quick pulse.
- Serve sprinkled with chopped coriander (we also added seasoning and lime juice, which improved it, but still horrible!)

PS I've just remembered that this was my second attempt - at the first attempt, the aubergine literally exploded in the oven with a bang.  I pricked this one a few times to stop this happening.  I've just googled "exploding aubergines" and i'm not the only one it would seem.  I've never cooked an aubergine like this so i found out the hard way - nigella doesn't mention it.

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Thai style mussels

The moules mariniere were pretty good, but this was even better.  It may just be my personal preference, but i think this is a tastier way to eat mussels.  I doubled the quantities below to make it a low fat main course for tara and I.

- Put 400g mussels in a cold pan of water and throw any that don't sink to the bottom, and any that don't close when tapped.
- Put 100ml stock in a pan together with 1 shallot, 2 cloves garlic, 3 kaffir limes leaves (or stick lemon grass) and 1 cm piece ginger, all chopped finely.
- Heat for 3-5 mins until there's a thickish, soft mess in the bottom of the pan.
- Add 1 chopped chilli, and after 30 seconds, add the mussels, 120ml boiling water, and 1 tablespoon each of lime juice, mirin and fish sauce.
- Put the lid on, shake the pan and cook for about 3 mins.
- Pour into a bowl and serve sprinkled with coriander.
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Ceviche with garlic potatoes

Back to the fishmonger in primrose hill, and he surpassed himself.  He does sushi fish - fish that has been kept at a much lower temperature from being caught to being on our plate.  I found this out when someone who worked for me eventually got really ill from eating raw fish from sainsburys!- and its not easy to find.  He however, had salmon, tuna and sea bass.  With a lot of flourishing of knives, i found myself leaving with perfectly filleted and thinly sliced salmon and sea bass.

- Cover 600g of sushi fish with the juice of 3 limes, 2 lemons, 1 orange and a tablespoon of balsamic vinegar, and leave for a few hours in the fridge.
- Chop 300g new potatoes into 1cm chunks, coat in 4 tablespoons olive oil and 3 minced cloves of garlic, and roast for 40 mins at 200C until brown and crispy.
- Tke the fish out of the marinade, and arrange on a bed of watercress, sprinkle over the potato croutons, and add some chopped coriander.

You can use some of the marinade to make a dressing, adding a tablespoon olive oil.  We thought that the ceviche was tart enough already, and in fact needed some sesame oil over it to complement the acidic marinade.  It was delicious however, although i'm not sure the croutons added much.  I'm going to do this again - next time though, i think i would marinade in just a little lime juice for a shorter period of time, and definitely dress with some sesame oil.  In fact, i'm salivating just thinking about it!

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Consommé

It doesn't look much in the bowl, but it tasted good and took 8 hours to make.  I started early and had something to show for it by the end of the day.  It seemed strange to cook a whole chicken and a lot of beef, to then throw it away and just keep what's left over.  But i tasted the chicken and beef and its flavour had left it.  It seems a huge waste, but apparently its common in france to use a fresh chicken to make stock, rather than just a carcass.  Nigella suggests making a lot and freezing it.

- Put a whole chicken in a large pot, and add 1kg shin of beef, cubed (i used stewing steak).
- Cover with 3.5 litres of water and bring to the boil.
- Remove the scum, adding 100ml or so of water to replace, repeating a couple of times as necessary.
- Simmer for 1 hour, then add 2 large carrots, 2 onions, and 2 leeks, each thickly sliced, together with 3 stalks parsley3 sprigs thyme, 1 peeled clove garlic, salt, pepper and 2 cloves.
- Simmer for 7 hours, then strain through a cheesecloth, muslin or j-cloth.

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Crab and saffron tart

This tart was okay, but i think i could have improved it in various ways - i didn't bake the pastry blind for long enough so it became a bit wet; there was too much tomato in the recipe which slightly overpowered the crab and definitely the saffron which i couldn't taste at all; and i should have used better crab meat than pre-packaged crabs from sainsburys.  I'm going to give this another go at some point because it should be amazing - i love crab and i love a nice tart.  So a search for a really good crab tart starts here!
- First make the pastry, as here, baking it blind for 15 mins. - Put half tin chopped tomatoes in a pan with 1 bay leaf and 1 sprig thyme, season, and reduce to a thick sauce.- Cool, remove the herbs and spread on the bottom of the pastry case.- Warm 3 tablespoons double cream with 1/2 teaspoon saffron and steep for a few mins.- Beat 4 egg yolks together with 250ml double cream, then add the saffron cream.- Add 150g white crab meat and 2 tablespoons brown meat, season and carefully add to the pastry case.- Bake in the oven for 30-40 mins and serve warm.
 
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Lentil and chestnut soup

Andreea came over for lunch with her son, Octave - Marni loved having octave to play with and he gave her some lovely hugs.  I managed to polish off 2 nigella recipes in a go - this soup followed by the crab tart.  The soup was delicious, even though i made it slightly too thick, and the chestnuts give a lovely depth of flavour.  I think i might try adding chestnuts to more soups in the future.  Serves 4-6.
- Finely chop 1 small onion, 1/2 leek, 1 carrot, and 1 stick of celery.- Heat 2 tablespoons olive oil in a pan and add the vegetables to soften.- Add 225g red lentils, stir and add 1 1/2 litres vegetable stock.- Bring to the boil and simmer for 40 mins.- Add 225g cooked chestnuts and simmer for a further 20 mins.- Liquidise until smooth and add water as necessary.- Sprinkle with parsley and lace with double cream.



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Guacamole with paprika-toasted potato skins

I've cooked potato skins before, and they were a revelation.  Much nicer than the ones you get in Mexican restaurants, because they were much crispier and less soggy and fatty.  They make a perfect dip for the guacomole. This was daniel's (my nephew) first try of guacamole, and his response was to say that he was going to try and make this at home as soon as possible - praise indeed!

- Cook 4 baking potatoes for 1 1/2 hours at 200C.
- Meanwhile, stone and peel 2 ripe avocados, put the flesh in a bowl and mash with a fork.
- Dissolve teaspoon salt in juice of a lime and pour it over the avocado flesh.
- Add 2 tablespoons chopped coriander, 2 finely chopped spring onions and 1/2 finely chopped green chilli and mash again until you have a rough lumpy mixture.
- When the potatoes are done, halve them lengthways and scoop out the innards with a spoon, leaving a thin layer.
- Halve them again lengthways so you have long quarters of potato.
- Pour 2 tablespoons olive into a bowl and use to brush the skins lightly on both sides.
- Mix a teaspoon paprika with a teaspoon fine sea salt, and sprinkle over the skin interiors.
- Bake in the oven for another 12-15 mins at 200C.

Nigella suggests a lot more lime, but i cut it down, because it seemed a crazy amount and any more than we had, would have had our tastebuds screaming.  We used the scooped out potato as mash potato to have with the dover sole below.



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Moules mariniere

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Crepes parmentier with smoked haddock

I made this a while ago, and it didn't quite live up to expectations.  The ingredient list makes it sound great, but it didn't quite work, probably down to my cooking.  It was probably because i cooked the smoked haddock as well as marinading it because it wasn't that fresh.

- Peel and dice 500g potatoes and steam them for 20-30 mins until tender.
- While the potatoes are cooking, marinade 500g smoked haddock in 3 tablespoons olive oil, the juice of 3 lemons and some salt, for about 5-10 mins.
- Put the potatoes into a bowl and add 4 teaspoons plain flour, mixing well, using an electric mixer.
- Now add 3 eggs, 4 egg whites, 50ml creme fraiche, and 50ml milk, and mix to a smooth batter, adding salt and pepper to taste.
- Heat a film of vegetable oil in small pan, and when its very hot, add a ladleful of batter.
- You should get around 8-9 pancakes, enough for 4 people.
- Serve the pancakes with the marinaded smoked haddock, some creme fraiche and chopped chives and coriander.

I am going to try this again at point with fresh smoked haddock and will report back.


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Pea and garlic crostini

Very simple to make, although it is a slight faff having to cook the garlic in the oven for 45 mins first.

- Chop off the top of a bulb of garlic, wrap it loosely in a square of foil, with 1 teaspoon olive oil, and cook for 45 mins at 200C.
- Cook 200g frozen petit pois in boiling water for slightly longer than normal, then drain.
- Put the peas in a food processor together with the garlic (peeled), 1 tablespoon butter and 2 tablespoons grated parmesan.
- Process until creamy and serve on toast, sprinkled with mint.

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Chicken liver crostini

Mmmmm - i haven't had chicken liver for years.  It is cheap and very tasty - i bought the most expensive chicken liver i could find - organic, free range from waitrose - and its still only a few pounds.  And what great flavour you get from a recipe like this.  Definitely one to make.

- Remove any gristle from 200g chicken livers and put them in a dish covered with milk for about 10 mins.
- Chop 1/2 stick celery, 1 clove garlic, 1 shallot or spring onion, and 1 tablespoon parsley in a processor.
- Heat 2 tablespoons olive oil and add the vegetables and cook gently for about 5 mins.
- Drain and dry the chicken livers, chop them by hand, add to the pan and cook until pink.
- Add 1/2 tomato puree and cook for 1-2 mins, then add 4 tablespoons marsala or vermouth/sherry.
- Let this bubble away mostly, add salt and pepper, then turn down the heat and cook gently for a further 10 mins.
- Put the contents into the processor, add 1 teaspoon capers and 2 chopped anchovies, then quickly pulse together.
- Put back in the pan with 1 tablespoon butter and cook gently for another few mins.
- Let cool before serving as crostini sprinkled with parsley.
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Little gem salad

A slightly strange salad, that i'm not i'd do again.  I think it would be better without the potatoes, but there's lots of flavours in the dressing.

- Boil 200g new potatoes, and when cool, thickly slice.
- Pound 4 anchovies , then whisk together with 2 tablespoons milk, 2 tablespoons of vinegar and 6 tablespoons of creme fraiche, until smooth.
- Slowly add 8 tablespoons olive oil, still whisking, then stir in 1 finely chopped spring onion, 3 tablespoons chopped tarragon and 2 tablespoons chopped parsley.
- Season to taste and then add to 4-6 little gem lettuces in a bowl, combining with the potatoes.
- Put on a large plate, add 18 cornichons and sprinkle over 2 tablespoons parsley.

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Mushroom udon soup

I increasingly like making eastern style soups since they are so healthy and tasty.  You do need some unusual items in your store cupboard though.

- Soak 5g shitake mushrooms in 300ml hot water for 10 mins.
- Strain the water into a pan, add a few drops of soy sauce, 1 teaspoon instant dashi (japanese stock apparently) and then the mushrooms.
- When the water boils, add 50g udon noodles.
- When cooked, pour into a serving bowl, add a few drops of sesame oil and sprinkle with coriander.
- Should be enough for 1.

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Lentil and olive crostini

These were delicious crostini - the lentils really soften the olive tapenade, which is perfect for me because i find olives a bit aggressive by themselves.

- Cook 60g puy lentils in 500ml salted water for 35 mins.
- Drain the lentils, reserving 75ml water, and let cool.
- Puree the lentils with 3 tablespoons of tapenade, adding 40-75ml of the cooking liquid to taste.
- Remove to a bowl and stir in 1 teaspoon brandy.
- Serve on toast with chopped cherry tomatoes.

We found that the following day the taste had mellowed a bit, tasting better for it.

Gorgonzola crostini

I don't really like blue cheese - i find that they are dominated by the smell and taste of ammonia.  That is until you cook with it - George once made us a stilton and broccoli soup with an entire stilton in it.  I tried it slightly nervously given my aversion to blue cheese, and this had a LOT of it in!  It was delicious - the cooking of the stilton, combined with the broccoli transformed it, taking the ammonia'ness away, and just leaving sublime flavour.  The same thing happens with this crostini - the marsala and the mascarpone take the edge of the gorgonzola, and without even needing to cook it, makes it taste great even to me.

- Chop 120g gorgonzola in a bowl and add 40g mascarpone.
- Add 2 tablespoons marsala, some grated nutmeg and mash together with a fork.
- To make the crostini, brush 1/2 - 1cm thick slices of bread with olive oil on both sides, and put in the oven for 5-10 mins at 200C.
- Add the topping and sprinkle with chopped parsley.



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Onion Tart

Originally uploaded by andrewhull72

Lunch was slightly behind schedule because of marni issues and 2.5 hours cooking issues, so everyone dug in before i could take a photo - here's what was left. That's some chicory salad next to the tart, in case you were wondering!

- Make a rich shortcrust pastry as outlined here.
- Melt 30g butter and a drop of olive oil and cook 500g thinly sliced onions on a low heat for 12 mins.
- Stir in 1-2 teaspoons sugar, cover and cook on the lowest heat for 20 mins.
- Slightly turn up the heat, add 4 tablespoons marsala and cook for a further 8 mins and by this time, the onions should be a lovely stewed dark brown.
- Season to taste.
- While this has been cooking, bake the pastry blind (with baking beans on foil) in a 20cm tin for 15 mins at 180C.
- Remove the beans, cover just the edges and cook for a further 5-10 mins.
- Make a custard by beating 2 eggs, 1 egg yolk, 300ml creme fraiche, some grated nutmeg and 1/2 teaspoon salt.
- Line the pastry with the onions, pour over the custard, grate over some nutmeg and cook for 30 mins at 180C.

Onions in the tart tasted delicious, but i think it would work better if you mixed the onions in with the custard mix, rather than just having the custard on top.

Fried Prawn Cakes

These turned out okay, but somehow just managed to miss the mark. They were a bit floury and lacked a bit of bite. I reckon adding some chilli to nigella's recipe would lift them. She also recommends having them with mayonnaise, but they were better with just lime juice squeezed over them. I only had cooked prawns, which maybe meant they lacked the flavour that would come from using fresh raw prawns.

- Mince 250g raw prawns and put in a blender together with 1 clove garlic, 2 chopped spring onions, 1/2 teaspoon salt, 50g flour, 4 teaspoons sherry and 2 tablespoons of water.

- If you want to add some bite, add some cayenne pepper or a finely chopped chilli.

- You should have a firm mixture that can be spooned into a frying pan.

- Fry in olive oil for 1-2 mins on each side depending on their thickness.

- Eat with some lime juice and chopped coriander.

Scallops and Bacon

I have been watching "Masterchef: the Professionals" and everyone seems to be cooking scallops. It reminded just how delicious and simple they are to cook. Nigella's recipe seemed a good and easy one. Annoyingly i could only find scallops without their corals, which is a shame, because they add taste, although nigella says she doesn't normally add them anyway. I did this recipe with the bacon for myself and without bacon for Tara, although you need to add some salt if you miss out the bacon.

- Fry 4 rashers of bacon in oil, till crispy, then remove.

- Coat 10 scallops in flour and fry in 15g of butter over a low-medium heat.

- Cook on one side for 3 mins then 2 mins on the other.

- Remove the scallops, and add 40ml of dry sherry to pan.

- Pour the sauce over the scallops and bacon and sprinkle with parsley.

A simple but delicious way to cook scallops. They are also delicious cooked in butter and vermouth. Nigella says add 60ml of sherry, but i think this was just a bit too much!

Pea, Mint and Avocado Salad

A deliciously simple salad that i think i'm going to be using a lot more from here on in.

- Make a dressing by combining 3 tablespoons of olive oil, 1/2 tablespoon of white wine vinegar, a pinch of salt, and a handful of finely chopped mint.
- Cook 150-200g of fresh peas in salted boiling water for 2-3 mins so they retain some crunch.
- Add peas to dressing and allow to marinade for 1-24 hours.
- When ready, add to a bowl of salad leaves, some chicory, and an avocado.
- Add more olive oil and chopped mint to taste.

I actually used rocket, spinach and watercress for the salad leaves. If you, like me, can't find chicory (M & S - "what's chicory?") i suggest ruby chard leaves which they do have.

Carpaccio of Beef

As nigella points out, real carpaccio is impossible to make at home unless you have a professional slicing machine. All we can do at home, is try to cut as finely as possible, but its still worth a go, if only as an excuse to eat fillet steak.

- Brush some fillet steak with olive oil, and cover in crushed peppercorns.

- Add steak to a pan of hot oil and sear each side for 1 min (all 6 sides)

- Plunge steak into bowl of iced water, then pat dry.

- When ready to eat it, slice it as thinly as possible.

- Place carpaccio slices on a bed of rocket, dressed in olive oil, lemon juice and salt

Nigella also recommends wafers of parmesan, but i think it's great without, leaving the peppery rocket and peppered carpaccio to fight it out.