Aug 2008
maple chicken 'n' ribs
This is on page 110 of "Nigella
Express".
rapid ragu
Tuesday 26 August 2008 Filed in:
lamb
I've done this a few times now (page
172, Nigella Express) and it's a sure fire hit every time. I've not
strayed from the recipe much either.
Nigella Express
Tuesday 26 August 2008
OK, I'll admit it, I bought this book and I like it (although there are too many puddings for my liking).
weekend lunch
Sunday 03 August 2008 Filed in:
broad beans | eggs
duck breasts in honey
Sunday 03 August 2008 Filed in:
duck
We decided to have duck rather than
chicken for Sunday lunch. I looked around for recipes but couldn't
find one that I really liked. This one is a mixture of
several.
ingredients
4 skinless duck breasts
2 teaspoon ground coriander
1 teaspoon ground ginger
4 tablespoons honey
method
score the skin of the duck breast into a cross-diamond pattern and rub in the herbs
heat a wok or large frying pan and put the duck breasts in skin down
cook for 5 or 6 minutes (this renders the fat from the duck and makes the skin crisp)
tip the fat out of the pan (it's quite useful for making roast potatoes with)
turn the duck breasts over, increase the heat and cook until browned
turn the heat down and spoon on the honey
cook until you're happy, basting often. I found that they took about ½ hour, but I don't like my meat pink
These go really well with green beans (just steam and put a big knob of butter onto them)
ingredients
4 skinless duck breasts
2 teaspoon ground coriander
1 teaspoon ground ginger
4 tablespoons honey
method
score the skin of the duck breast into a cross-diamond pattern and rub in the herbs
heat a wok or large frying pan and put the duck breasts in skin down
cook for 5 or 6 minutes (this renders the fat from the duck and makes the skin crisp)
tip the fat out of the pan (it's quite useful for making roast potatoes with)
turn the duck breasts over, increase the heat and cook until browned
turn the heat down and spoon on the honey
cook until you're happy, basting often. I found that they took about ½ hour, but I don't like my meat pink
These go really well with green beans (just steam and put a big knob of butter onto them)
potato and spinach frittata
I found this recipe on the web, but
now I've lost it. I changed it anyhow, so here's my best memory of
it.
ingredients
6 eggs, beaten
a couple of medium sized potatoes, peeled and cut into 2cm cubes
as much spinach as you like, stalks removed and chopped into small pieces
a small onion, sliced
parmesan cheese
olive oil
method
heat the oven to 180C
par boil the potatoes until more or less soft
meanwhile, saute the sliced onion in the olive oil
add in the potatoes and cook for a while
throw in the spinach and cook for a couple of minutes (it wilts quickly)
put all of the ingredients into an ovenproof dish
grate some parmesan cheese over the top and pour on the egg mixture
put into the oven until set (10 to 15 minutes)
ingredients
6 eggs, beaten
a couple of medium sized potatoes, peeled and cut into 2cm cubes
as much spinach as you like, stalks removed and chopped into small pieces
a small onion, sliced
parmesan cheese
olive oil
method
heat the oven to 180C
par boil the potatoes until more or less soft
meanwhile, saute the sliced onion in the olive oil
add in the potatoes and cook for a while
throw in the spinach and cook for a couple of minutes (it wilts quickly)
put all of the ingredients into an ovenproof dish
grate some parmesan cheese over the top and pour on the egg mixture
put into the oven until set (10 to 15 minutes)