Ode to Nigella 20 – One Pan Sage and Onion Chicken and Sausage

The idea of cooking sausages with chicken seemed excessive to me. But somehow it all works and is now on high rotation in this household (with leftover sausages going into sandwiches the next day and chicken into a salad for dinner the following night)

One Pan Sage and Onion Chicken and Sausage

  • 2kg chicken, cut into 10 pieces (or 10 drumsticks or thigh pieces or whatever you choose)
  • 12 chipolata sausages (she suggests anything from a traditional English sausage, to Italian or Chorizo)
  • 1 large onion, peeled and cut into eighths
  • 1 lemon, juiced and rind cut into eighths
  • 125ml olive oil
  • 1tbsp dried sage leaves
  • 1tbsp Worcestershire sauce
  • 2tsp English mustard
  • cracked pepper
  • 2tbsp fresh sage leaves
  1. put all the marinade ingredients in a large snap-lock bag and squidge everything together (I love this Nigella tip as it cuts down on washing up and lets your really mush the marinade into the meat)
  2. add the chicken and really mush the marinade and chicken together and marinate for as long as you have or up to two days
  3. Preheat oven to 220C
  4. All chicken to come to room temperature in the marinade
  5. Arrange chicken pieces in a roasting tin, skin side up, with the marinade, and tuck the sausages in around them
  6. Sprinkle over the fresh sage leaves and cook for 1hour and 15 minutes, turning the sausages halfway through to colour them evenly.

Delicious with a crisp green salad or potatoes dauphinois

Ode to Nigella 19 – Breakfast Bars

You know when you have an idea of something in your head and try as you might you never quite realise that image? That is me and muesli bars. I have been hankering at making my own muesli bars for the boys to take to school for years. YEARS. And then, in one simple moment, there it is. And I kick Uncle Toby’s arse to the curb.

Breakfast Bars

  • 1x395g can condensed milk
  • 250g rolled oats
  • 75g shredded coconut
  • 100g dried cranberries*
  • 125g mixed seeds (pumpkin, sunflower, sesame)
  • 125g natural unsalted peanuts**
  1. Preheat the oven to 130C and oil a 23x33x4cm baking tray
  2. Warm the condensed milk
  3. Mix together all the other ingredients then mix in the warmed condensed milk with a spatula
  4. Spread the mixture into the tin and press down with the spatula or better, your hands (wear disposable gloves as the mixture is very sticky)
  5. Bake for one hour then remove from the oven and let cool for about 15 minutes
  6. Cut into four across and four down to make 16 chunky bars
  7. Let cool completely.

Apparently they get better with age. They are so so good. Chewy, not too sweet and packed with nutritious ingredients. And with infinite variations – change the dried fruits, add some cinnamon, (imagine dried apple w/ cinnamon), throw in some choc chips for a treat every now and then, remember then peanuts – fantastic.

* It’s difficult to get anything except those hideous fake-sweetened cranberries here, so I used what I had, which was dried apricots.
** I completely didn’t even see this ingredient when I started and as a result left it out completely.

Ode to Nigella 18 – Totally Chocolate Chocolate Chip Cookies

Nigella attributes these to Elinor Klivans and her book Big Fat Cookies, so technically this might not be a Nigella recipe, but you know, she has it in her latest cookbook Nigella Express so I’m taking it as legit.

These are not so much biscuits as saucers. It makes 12 chocolate plates or 24 biscuits.

Totally Chocolate Chocolate Chip Cookies

  • 125g chocolate, minimum 70% cocoa
  • 150g flour
  • 30g cocoa
  • 1tsp bicarb
  • 1/2tsp salt
  • 125g butter
  • 75g light brown sugar
  • 50g sugar
  • 1tsp vanilla extract
  • 1 egg, cold from the fridge
  • 350g semi-sweet chocolate morsels or dark chocolate chips
  1. Preheat the oven to 170C
  2. Melt the chocolate in a double saucepan on the stovetop or in the microwave
  3. Mix the flour, cocoa, bicarb and salt together
  4. Cream the butter and sugar together
  5. Fold in the chocolate and then add the egg and vanilla
  6. Mix through the dry ingredients and then the choc chips
  7. Using an icecream scoopp, scoop out 12 equal-sized mounds on a lined baking sheet about 6cm apart. Do not flatten them
  8. Cook for 18 minutes and let cool for 4-5 minutes before transferring to a cooling rack.

I used white chocolate chips as I didn’t have dark chocolate ones.

Ode to Nigella 17 – Rhubarb Schnapps

Oh it’s beginning to feel a lot like Christmas.

Rhubarb Schnapps

  • 1kg rhubarb, to make 600g when trimmed
  • 300g caster sugar
  • 1 litre vodka
  1. Chop the rhubarb and divide into two jars (I just did it in one large one)
  2. Add the sugar and shake well
  3. Add the vodka
  4. Store in a cool and dark place for at least 6 weeks and up to 6 months
  5. For the first month try to remember to shake the jar every other day
  6. Strain into a jug then pour into a bottle.

How does it taste?
Ask me after New Years Eve.

Ode to Nigella 16 – chocolate peanut butter fudge sauce

Otherwise known as ‘why my kids love me’.

Chocolate peanut butter fudge sauce

  • 175ml cream
  • 100g milk chocolate
  • 100g smooth peanut butter
  • 3tbs golden syrup
  1. Put everything in a bowl and cook for an initial 20 second stint and then 10 second bursts, stirring after each until smooth
  2. Don’t talk, just spoon over icecream and eat in glorious silence.