NIGELLA'S POTATO AND PEPPER BAKE RECIPE - BBC FOOD
I never feel the need to apologize for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.
Provided by Nigella Lawson
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.
- Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.
- Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot.
ROAST SQUASH AND SWEET POTATO SOUP RECIPE - BBC FOOD
I have to have a regular supply of this squash and sweet potato soup at Christmas - it really is one of my freezer favourites.
Provided by Nigella Lawson
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender.
- Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock - transfer the purée to the pan.
- Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan.
- Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking.
- For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl.
- To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish.
More about "nigella potato recipes recipes"
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.
CELERY AND POTATO SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 159 per serving
- Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.
CELERY AND POTATO SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 159 per serving
- Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.
NIGELLA'S POTATO AND PEPPER BAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
- Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot.
ROAST SQUASH AND SWEET POTATO SOUP RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish.
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.
CELERY AND POTATO SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 159 per serving
- Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.
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