NIGELLA LAWSON'S FEAR-FREE FISH STEW RECIPE | BBC2 COOK ...
Banish your fish fears and make Nigella's simple fish stew, brimming with spices and tender white fish. As seen on her BBC2 series, Cook, Eat, Repeat.
Provided by Nigella Lawson
Yield Serves 4
Number Of Ingredients 1
Steps:
1. Measure all the spices into a little bowl, and then peel the sweet potato and cut into 1cm dice, and leave to one side. Finely chop the tender stalks from the bunch of coriander, to give yourself 3 tablespoonsful. Peel and finely grate the ginger, to give you 1 teaspoonful, and peel the garlic. Peel and roughly chop the onion. Fill a measuring jug with 400ml cold water.
2. Warm the oil in a heavy-based pan or casserole that comes with a lid (I use one of 22cm diameter). Add the onion, and cook it gently for about 20 minutes until it’s beginning to soften and colour.
3. Finely grate in the orange zest, mince or grate in the garlic, add the chopped coriander stalks and the grated ginger, and stir everything over gentle heat, then add the spices.
4. Tip in the diced sweet potato, and stir into the spiced onion over medium heat for a minute or so. Add the tinned tomatoes, and half fill the empty cans with your water and swill out into the pan.
5. Spoon in the tomato purée, and add the salt and honey or maple syrup. Halve your zested orange and squeeze out enough juice to give you a tablespoon and add that too, giving everything a good stir.
6. Turn up the heat to bring to the boil, then clamp on the lid, turn the heat right down, and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up when you are ready to cook the fish, or move straight on to the fish now.
7. Cut your fish into large bite-sized pieces and add to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or how cold the fish is, it’ll need 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and let it stand for a further 2 minutes.
8. Chop the leaves you have left from the stalkless coriander, and sprinkle over the stew on serving.
Make Ahead – Prepare sauce up to 5 days ahead, cover and refrigerate until needed. Place in saucepan, bring to boil and then reduce to simmer and continue as directed in recipe.
Store – Refrigerate leftovers, covered, for up to 1 day. Reheat in microwave or saucepan, adding extra water if needed, until piping hot. Fish will be flakes rather than pieces on reheating.
Freeze – Freeze sauce only in airtight container for up to 3 months. Defrost overnight in fridge before using. Freezing stew with fish is not recommended.
BUTTERNUT SQUASH AND SWEET POTATO CURRY RECIPE - BBC FOOD
This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it.
Provided by Nigella Lawson
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4–6
Number Of Ingredients 17
Steps:
- Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl.
- Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric.
- Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving.
- Meanwhile, cook the rice according to packet instructions.
- Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing.
More about "nigella lawson chickpeas recipes"
NIGELLA'S ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.1
- Remove the cooked lamb from the oven, cover loosely with foil, and rest for 15–30 minutes, checking every now and again, before transferring to a board to carve.
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME - NYT COOKI…
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
- Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC - NYT C…
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Cuisine mediterranean
Calories 626 per serving
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
NIGELLA LAWSON'S FEAR-FREE FISH STEW RECIPE | BBC2 COOK ...
From thehappyfoodie.co.uk
1. Measure all the spices into a little bowl, and then peel the sweet potato and cut into 1cm dice, and leave to one side. Finely chop the tender stalks from the bunch of coriander, to give yourself 3 tablespoonsful. Peel and finely grate the ginger, to give you 1 teaspoonful, and peel the garlic. Peel and roughly chop the onion. Fill a measuring jug with 400ml cold water.
2. Warm the oil in a heavy-based pan or casserole that comes with a lid (I use one of 22cm diameter). Add the onion, and cook it gently for about 20 minutes until it’s beginning to soften and colour.
3. Finely grate in the orange zest, mince or grate in the garlic, add the chopped coriander stalks and the grated ginger, and stir everything over gentle heat, then add the spices.
4. Tip in the diced sweet potato, and stir into the spiced onion over medium heat for a minute or so. Add the tinned tomatoes, and half fill the empty cans with your water and swill out into the pan.
5. Spoon in the tomato purée, and add the salt and honey or maple syrup. Halve your zested orange and squeeze out enough juice to give you a tablespoon and add that too, giving everything a good stir.
6. Turn up the heat to bring to the boil, then clamp on the lid, turn the heat right down, and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up when you are ready to cook the fish, or move straight on to the fish now.
7. Cut your fish into large bite-sized pieces and add to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or how cold the fish is, it’ll need 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and let it stand for a further 2 minutes.
8. Chop the leaves you have left from the stalkless coriander, and sprinkle over the stew on serving.
Make Ahead – Prepare sauce up to 5 days ahead, cover and refrigerate until needed. Place in saucepan, bring to boil and then reduce to simmer and continue as directed in recipe.
Store – Refrigerate leftovers, covered, for up to 1 day. Reheat in microwave or saucepan, adding extra water if needed, until piping hot. Fish will be flakes rather than pieces on reheating.
Freeze – Freeze sauce only in airtight container for up to 3 months. Defrost overnight in fridge before using. Freezing stew with fish is not recommended.
BUTTERNUT SQUASH AND SWEET POTATO CURRY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine Indian
- Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing.
NIGELLA'S ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.1
- Remove the cooked lamb from the oven, cover loosely with foil, and rest for 15–30 minutes, checking every now and again, before transferring to a board to carve.
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME - NYT COOKI…
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
- Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC - NYT C…
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Cuisine mediterranean
Calories 626 per serving
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
THE HOME OF NIGELLA ONLINE | NIGELLA LAWSON
From nigella.com
WARM SPICED CAULIFLOWER AND CHICKPEA ... - NIGELLA LAWSON
From nigella.com
NIGELLA LAWSON'S CAULIFLOWER, GARLIC AND TURMERIC SOUP ...
From eatingwell.com
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
NIGELLA LAWSON'S 6-INGREDIENT CAULIFLOWER SOUP IS PACKED ...
From yahoo.com
CURRY RECIPES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CURRY RECIPES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
FREE RECIPES FROM MILK STREET RADIO
From 177milkstreet.com
SPICE OF LIFE: TASTY CURRY RECIPES FROM AROUND THE WORLD
From msn.com
5-DAY MEAL PLAN USING YOUR INSTANT POT
From msn.com
NUTS N' BOLTS - ONCE UPON A CHEF
From onceuponachef.com
THE HISTORY OF SOURDOUGH BREAD - THE SOURDOUGH SCHOOL
From sourdough.co.uk
ALISON ROMAN JUST CAN’T HELP HERSELF | THE NEW YORKER
From newyorker.com
DIABETES PATIENT EDUCATION SHEET ?PAPER
From megaroll.info
THE HOME OF NIGELLA ONLINE | NIGELLA LAWSON
From nigella.com
WARM SPICED CAULIFLOWER AND CHICKPEA ... - NIGELLA LAWSON
From nigella.com
NIGELLA LAWSON'S CAULIFLOWER, GARLIC AND TURMERIC SOUP ...
From eatingwell.com
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
NIGELLA LAWSON'S 6-INGREDIENT CAULIFLOWER SOUP IS PACKED ...
From yahoo.com
CURRY RECIPES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
FREE RECIPES FROM MILK STREET RADIO
From 177milkstreet.com
SPICE OF LIFE: TASTY CURRY RECIPES FROM AROUND THE WORLD
From msn.com
5-DAY MEAL PLAN USING YOUR INSTANT POT
From msn.com