Nigella Lawson Recipes Online

Lemon Linguine Recipe Nigella Lawson Food Network

WebJan 4, 2017 · In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat …

Rating: 5/5(47)
1. Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner.
2. I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid.
3. Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.
4. In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.

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Rice and Peas Recipe Nigella Lawson Food Network

WebNov 18, 2016 · Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring …

Rating: 3.7/5(3)
1. Although this Caribbean staple is called Rice and Peas it is, in fact, rice and beans. Traditionally gungo peas - also called gunga peas, Congo peas, no-eye peas or, most familiarly, pigeon peas - are used but don't make it a sticking point. I've often used black-eyed peas, and once or twice cranberry or kidney beans. The truth is, as the song almost has it, any bean will do.
2. Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.
3. Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.

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