Nutty Cole Slaw Nigella Lawson Food

SWEET AND SOUR SLAW

Steps:

• Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn't big enough.
• Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage.
• Cut the peppers into very thin slices. Add to the cabbage and spring onions.
• Finely chop the red chilli, and do the same with the coriander - stalks and leaves. Add the chilli and all but a tablespoon of the chopped coriander to the cabbage bowl.
• In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw.

NEW ORLEANS COLESLAW

Steps:

• Trim and shred the cabbage, either by hand or with a food processor. Peel and grate the carrots, and finely slice the celery and spring onions. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing. Season, and toss through the chopped nuts.

SESAME PEANUT NOODLES

Steps:

• Whisk together all of the dressing ingredients in a bowl or jug.
• Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
• Pour over the dressing and mix thoroughly to coat everything well.
• Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.

NEW ORLEANS COLESLAW

Steps:

• Trim and shred the cabbage; you can do this either by hand or with a food processor.
• Peel and grate the carrots, and finely slice the celery and scallions.
• Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
• Season with salt and pepper and toss with the chopped nuts.

NUTTY COLE SLAW - NIGELLA LAWSON

Steps:

• Combine vegetables in a large bowl.
• Whisk together dressing ingredients. Pour over vegetables and add pecans.

CHICKPEAS WITH CHILLI, GARLIC AND THYME ( NIGELLA LAWSON )

Steps:

• Put chickpeas in enough cold water to cover generously along with the flour, salt and baking soda.
• Leave for 24 hours.
• After 24 hours drain and rinse thoroughly.
• Put the chickpeas in a big pot, cover with cold water, add the halved onion, sprigs of thyme and olive oil. Cover, bring to boil then reduce to rolling simmer. Do not uncover for at least 1 and 1/2 hours (or less, see description note above).
• After 1 and 1/2 hours check for doneness. If done, reserve 2 cups of cooking liquid and drain the chickpeas. Remove the thyme and onion as best you can. Set chickpeas aside for a moment.
• Chop the onion and garlic roughly and remove the thyme leaves from the stem. Throw onion, garlic and thyme in food processor (or chop as finely as you possibly can). Whirl it to a pulp.
• Heat 1/4 cup olive oil in large deep fry pan then add pulp mixture, Sprinkle with salt and cook gently for 5 minutes.
• Add the chickpeas and half the cooking liquid, cover and heat gently til everything is hot and the chick peas are soft.
• If there is too much liquid, remove the lid and let some boil off. If you run out of liquid, add a bit more.
• Sprinkle with more salt, additional thyme or more olive oil and serve.

BUTTERMILK CHICKEN - NIGELLA LAWSON

Steps:

• Combine all ingredients (use 4 tbsp oil) in a large ziptop bag. Refrigerate several hours or overnight.
• Remove chicken from marinade and place in a roasting pan. Drizzle with remaining 2 tbsp oil. Roast in a preheated 425F oven for 30 minutes. Serve hot or cold.

MUTTAR PANEER - NIGELLA LAWSON

Steps:

• Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
• Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
• Pour all but about 2 tablespoons of the oil out of the pan.
• Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
• Fry gently for about 5 minutes with a sprinkling of salt.
• Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
• Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
• Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
• You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
• In which case, take off the foil and add the paneer cubes to warm them through before serving.