The magic of this dish is convenience, as is the case with most of Nigella Lawson’s family reality creations. I make this the day before sometimes and I’ve found the tomato or passata sauce seeps into the tortillas fluffing them and permeating more flavour. I will admit when making this for the first time I flapped about a lot like a virginal traditional lasagna maker with the kitchen turning into a complete bombsite, and I am actually one of those irritating clean as you go cooks. This probably was because the idea itself of a mexican lasagna sounded downright odd and alien and had me zig zagging in circles ejecting me deservedly out of my comfort zone. The dish in fact is based on the same principle of layering not dissimilar to an Italian lasagna, and although Nigella keeps it vegetarian as you can do, I added finely sliced chorizo and some waning scallions
This is one of my favourite creamy sauces without actual cream and very quick to make. Of middle eastern origin …
This is sexy eating and drinking food. Cutlery required or not, drinking mussels from their shells and eating prawns with your …
The humble swede is one of my top ten vegetables. The sweet golden core of this adaptable ingredient proves indispensable I find for frugal cooking. These crunchy wedges are absolutely luscious and great as part of a diet or healthy eating plan.
The first time I tried Gnocchi my teeth were pasted ungraciously together for the rest of the day. Starchy, gruesome balls of inedible stodgy dough. However these little potato dumplings are not far removed from potato cakes, so if you have ventured in making the latter, you will be surprised how easy gnocchi is. Just be ready with lots of flour to prevent sticking and you can freeze any excess for a fast last-minute dinner.
This is express sofa food. The versatility of Mac ‘n Cheese makes it a midweek lifesaver after a busy day, using whatever favourite cheeses you have lurking in the fridge. Also the frugality of it’s ingredients a winner when pursestrings are stretched or you haven’t had time to shop. This is a part-steal from ‘Nigella Express’ using evaporated milk instead of the laborious task of making a bechamel cheese sauce and I’ve added flaked almonds which gives the dish bite and texture. I’ve often made this the night before, refrigerating, and then baked it the following day. Feel free to substitue the cheeses to suit whatever you have. Real fast food.
Elizabeth David doesn’t mess around. And I’m not in the mood for a recipe that messes me around. I would never mess around with an Elizabeth David recipe. So I’m not going to mess you around. If there was a statue of Elizabeth David I think I would have it on my kitchen windowsill, much like old-fashioned Irish housewives have the ‘Child of Prague’ statue with a penny underneath. I would put a pinch of herbs under mine. This is from ‘At Elizabeth David’s Table’. Highly recommended.
This hearty pie is quintessentially Irish with the use of Stout, in this case Beamish which has been brewed in beautiful Cork for over 200 years. I’ve added a little horseradish which isn’t traditional but lifts the sauce very gently with a little heat and marries happily with beef. Serve it either as a delicious casserole with well buttered mashed potatoes as an alternative if you haven’t puff pastry, and feel life is too short to spend hours hand making it.
As President Obama announced on St.Patrick’s day his intention in May to visit his ancestral village of Moneygall in Offaly, there have been whispers that he may also visit the home of this famous whiskey in the Tullamore Dew Heritage Centre. This recipe is a twist on the bacon, cabbage and spuds dinner a lot of us in Ireland and abroad grew up with and still enjoy. The real Irish ‘Mammy’ style dinner with no frills or fuss, just simple fresh ingredients.
Days are longer, getting warmer and although I love winter comfort food, it’s refreshing to get back to eating lighter meals. This easy healthy-ish dish is lip smacking delicious with the chicken being poached and then seared on a griddle pan for that yummy chargrilled flavour. Am drooling thinking of future summer BBQ’s to come!