Tag: Nigella Lawson

Pomegranate Jelly with Prosecco

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Pomegranate Jelly with Prosecco

This jelly is a treat to the adults this Christmas.  It contains alcohol for added oomp!

The recipe follows below:

1 bottle of Prosecco or any other white wine of your preference

250ml water

300g caster sugar

8 leaves gelatine

1/2 tsp vanilla

3 tsp Cointeau or Grand Marnier

seeds from 1 pomegranate

Vegetable oil for greasing

double cream to serve

Preparation:

Lightly grease a 1 litre jelly mould with the vegetable oil.

Pour the Prosecco or white wine with the water into a pan.

Stir in the sugar granules to dissolve.

Next is to soak the gelatine leaves in water for five minutes, make sure the gelatine leaves are covered by water.

Turn on the stove and bring the mixture to a boil and heat up for a minute.

Add the vanilla and let it bubble for another minute then take the pan off the stove.

Carefully ladle 250ml of the sweetened wine syrup into a measuring container.

Meanwhile the gelatine leaves have by now been soaking for 5 minutes.  Fish them out and squeeze as much of the water off them.

Drop the drained gelatine into the container of sugared wine and stir until gelatine dissolved.

Pour these back into the pan containing the rest of the sugared wine.

Give this a good stir to ensure the gelatine is incorporated thoroughly with the sugar wine mixture.

Now give it another stir and pour into the prepared greased jelly mould.

Carefully transfer the jelly into the fridge to set overnight.

Now the fun begins, how to remove the set jelly from its mould.  Fill up a container with warm water and let the jelly mould stand for a minute.  Ensure the water does not reach the rim of the jelly mould 😉

Take the mould out of the water and give the container a wipe.

Get your serving plate and cover the mould.

Gently turn it upside down and the jelly should come out quite easily.

Drizzle the jelly with more alcohol, the Cointreau and sprinkle on top the pearly red pomegranate.  decorate the bottom edges with the seeds as well.

Enjoy with a big dollop of cream.

Cheers.

From Nigella Lawson’s Christmas

 

Nigella Lawson’s Eggs in Purgatory

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Nigella’s Eggs is Purgatory

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Apparently this recipe is a good pick me up  after a hard night of partying.

The ingredients indicated below will only serve 1. So adjust the amount of everything if more of you would like to  feel half human again after a good night of partying hard.

The recipe looks so good, it would be good just an indulgent brunch and day of the week.

BTW, any salt will do, it does not have to be kosher. 😉

 

 

 

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Ingredients SWITCH TO METRIC

  • 1 tablespoon olive oil
  • 1 small clove garlic (peeled)
  • ¼ teaspoon red pepper flakes
  • 1 x 14 oz can diced tomatoes
  • ½ teaspoon kosher salt (or to taste)
  • 1 large egg (or 2 eggs if needed)
  • 2 teaspoons grated parmesan (or more as needed)
  • 1 splash of chilli oil (optional to serve)
  • 2 slices white bread (or other bread of your choice to serve)

NIGELLISSIMA

AS FEATURED IN

NIGELLISSIMA

Method

  1. Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute.
  2. Tip in the tomatoes, stir in the salt, and let it come to a bubble. It’s got to be hot enough to poach an egg in.
  3. Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
  4. Remove from the heat and serve – if so wished – sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.

Bread Sauce – Nigella Lawson

Sauces & Relish (Pickles + Preserves) X'mas Fare & Recipes

Bread sauce

by BBC Good Food

Bread sauce

This crowd-pleasing bread sauce recipe by Nigella Lawson is an easy extra for Christmas Day and is just as good served cold with leftovers. The recipe appears in Nigella’s book Feast, published by Chatto & Windus.

Ingredients

Preparation method

  1. Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/¾in in size. You should end up with 175-200g (6¼-7¼oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out.
  2. Pour the milk into a saucepan. Press a clove into each quarter of the onion.
  3. Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point.
  4. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
  5. After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
  6. Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.
  7. Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
  8. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.