Ode to Nigella 30 – Salmon with ginger, soy and rice vinegar

Well, here we are. My thirty day nod to Nigella has come to an end. Granted it was a stupid idea in light of Project Boombalardy, but my goodness it’s been fun. I’ve come to realise that yes, the woman is partial to saturated fats and chocolate but she is so much more than that. Her dinner ideas and recipes are indeed quick, nutritious and varied. She loves a chook though, which is fine by me. My favourite discovery is the chocolate gingerbread hands down. It won by more than a clear majority. I dream about it. I daydream about it. But the chicken cacciatoro will come into high circulation in this house as will the sake beef (or lamb) and indeed, so will this.

Salmon* with ginger, soy and rice vinegar
Adapted from Nigella Lawson, How To Be a Domestic Goddess

  • 60ml soy sauce
  • 60ml rice vinegar
  • 3cm piece of ginger, grated
  • 1tblsp toasted sesame oil
  • 750g salmon, preferably organic and sliced as thinly as smoked salmon
  • 2-4 spring onions, finely sliced
  1. Mix the soy, vinegar, ginger and oil together
  2. Arrange the salmon any old how on a platter and drizzle over the dressing and scatter over the spring onions.

Now I didn’t really make this as such. I had some blue-eye cod fillets. So I marinated them in the dressing mix for about 10 minutes, then cooked the fish in a frypan for about 2-3 minutes on each side. Then I put them aside and covered with foil, poured the dressing/marinade into the pan and cooked for a few minutes for it to reduce down and then served w/ boiled rice, the fish and the reduced marinade poured over the top w/ the spring onions and some coriander scattered over the top. Magnificent.

Ode to Nigella 29 – Peanut Butter and Snickers Fudge Sauce

I mean seriously. Who, WHO? could not see a recipe for that and not make it? I mean say it with me: peanut butter and snickers fudge sauce.

It is all good.

Peanut Butter and Snickers Fudge Sauce for Ice Cream
Nigella Lawson, Feast

  • 250ml double cream
  • 1/2 jar smooth peanut butter (approx. 100g)
  • 3tblsp dark muscovado sugar
  • 1 king-size Snickers Bar (approx. 100g)
  • 1tblsp golden syrup
  1. Put everything in a saucepan and heat gently
  2. When everything has melted, raise to a simmer and stir and scrape the pan for about three minutes
  3. Pour over ice cream.

Ode to Nigella 28 – Hot Chocolate Sauce

This was delicious in that the coffee gave it a nice depth. As she does in Nigella Express, I served it up to the boys with a brownie and ice cream. I would say this is second on my list of favourite chocolate sauces. The top of the list is her peanut butter fudge sauce, then this, then her peanut butter snickers sauce which just never seemed to go runny enough for me.

Hot Chocolate Sauce
Nigella Lawson, Nigella Express

  • 75ml dark chocolate, 75% cocoa solids
  • 125ml double cream
  • 2x15ml tbsp Camp Coffee or 2tsp of instant espresso powder dissolved in 2tbsp water
  • 1x15ml tbsp golden syrup
  1. Put everything in a heavy based saucepan
  2. Place over gentle heat and let everything melt together
  3. Pour into a jug and pour over ice cream.

Ode to Nigella 27 – Pollo alla Cacciatora

This is out of Nige’s latest, Nigella Express, and I was keen to give it a go because a) it was quick, b) it didn’t use any ingredients you wouldn’t normally find in my cupboard on any given day and c) the picture was purdy.

Pollo alla Cacciatoro
Nigella Lawson, Nigella Express

  • 1tbsp garlic oil
  • 75g pancetta cubes
  • 6 spring onions, finely sliced
  • 1tbs rosemary, finely chopped
  • 500g chicken thigh fillets, each cut into four pieces
  • 1/2tsp celery salt
  • 125ml white wine
  • 1x400g can chopped tomatoes
  • 2 bay leaves
  • 1/2tsp sugar
  • 1x400g can cannellini beans (optional)
  1. Heat the oil in a heavy-based pan and fry the pancetta cubes, spring onions and rosemary for a couple of minutes
  2. Add the chicken pieces and celery salt
  3. Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar
  4. Put the lid on and let it simmer for 20 minutes
  5. Drain the cannellini beans and add to the pan to heat through
  6. Serve with a green salad and/or steamed rice – I served it with my foccacia and a green salad.

Ode to Nigella 26 – Cream Cheese Brownies

So today I was going to make Nigella’s White Chocolate and Macadamia Brownies but I didn’t have quite enough white chocolate so I was thinking I was hilarious by adding a touch of milk chocolate and calling them dirty blondes. So much so I burnt the chocolate when trying to melt it. So I had to ditch that lot and start again and considering I now had no white chocolate it was the Cream Cheese Brownies instead. And that was certainly not a bad thing.

Cream Cheese Brownies
Nigella Lawson, How To Be A Domestic Goddess

  • 125g dark chocolate
  • 125g butter
  • 2 large eggs
  • 200g caster sugar
  • 1tsp vanilla
  • 75g plain flour
  • pinch of salt
  • 200g cold Philadelphia
  1. Preheat oven to 180C and grease and line a 23cm square cake tin
  2. Melt the butter and chocolate together and cool slightly
  3. Beat the eggs and caster sugar together and then add the chocolate mixture
  4. Fold in the flour
  5. Spoon half the mix into the tin and spread it to the edges
  6. Cut the Philadelphia cream cheese as thinly as you can and layer them over the batter
  7. Spoon over the remaining mix and ensure all the cream cheese is covered
  8. Bake for 20 minutes or so.