ETON MESS RECIPE | BBC GOOD FOOD
Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco
Provided by Sophie Godwin – Cookery writer
Categories Dessert, Treat
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
- Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.
Nutrition Facts : Calories 498 calories, FatContent 41 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 28 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium
NIGELLA'S CHICKEN SHAWARMA RECIPE - BBC FOOD
Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which case it will serve up to 10 people.
Provided by Nigella Lawson
Prep Time 2 hours
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 18
Steps:
- Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients.
- Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.
- When you’re ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature.
- Tip the contents of the freezer bag into a shallow roasting tin – mine measures 44x34x1.5cm/17x13x½in – and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.
- When the chicken’s more or less cooked, make the sauce simply by combining the yoghurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.
- Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.
More about "pots for oven recipes"
NIGELLA'S CHICKEN SHAWARMA RECIPE - BBC FOOD
Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which case it will serve up to 10 people.
From bbc.co.uk
Reviews 4.8
Cuisine Turkish and Middle Eastern
From bbc.co.uk
Reviews 4.8
Cuisine Turkish and Middle Eastern
- Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.
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