Nigella's DELICIOUS lamb chop, lemon and potatoes

OMG I saw this and started salivating..... its was a simple after work dinner to prepare.... something new for the family, and definately using a NEW cookbook!!!! you can tell Mark about this!!!

Now I adapted the recipe to suit my family size and what was in my pantry.....

so this is my version.....

4 lamb leg chops bone in.....
a really big lug of garlic oil ( nigella says 3 x 15 ml )
4 potatoes suitable for baking cut into large chunks
2 tsp dried mint
1tsp dried chilli flakes
zest of 1 lemon
juice of 2 lemons
good grounding of sea salt
sprinkle of fresh flat leaf Parsley

Preheat oven to 200,  cut the chops into 3 even sized chunks, potatoes into chunks added the herbs into a  cast iron pot, mixed together with herbs, lemon zest give it a good toss then put into the oven for at least an hour.....11/2 if the chops are large...

now I put mine in for 1 hour and 15 minutes..... the smell was amazing from about 15 minutes into cooking.... I found this to be an absolutely easy after  work dinner!!!! When I pulled it out of the oven I panicked becaue it look over cooked and a little dry, but boy was I wrong!!!! It was a delicious dinner, eaten with gutso by everyone!!!!! we all loved it, it was one of those lick the plate kind of dinners!!!! Nigella recommends crusty bread... hmmmmm I definately won't leave that out next time!

before......

AFTER.......

I served it with a very sad greek salad......hmmmmm must shop!!!!! This honestly was sooo tasty.... if you like rare Lamb I would cook the potatoes for 30 mins then add lamb and that would be divine... you will have to play with it obviously!!!

happy cooking xx

Nigella's sushi and salmon with sweet and sour sauce.....

OMG this is delicious!!!!


It was one of those I feel like something tasty so I will search until something appeals to my taste buds.... Now I have to confess that I am a huge foody and am outnumbered by the men in my life... they love to eat bangers in a roll is exciting to them!!!! while they are fantastic and eat all that I cook, they have simple needs!

So on a saturday, after an afternoon completing the first half of my Auswim, (training required for my job and to teach students to swim) I decided to flick through my new cookbook, 'Kitchen'..... by Nigella, its FANTASTIC!!!!! the food is simple, tasty and looks fabulous!

I stumbled onto this recipe and it ticked all of the 'yum' requirements of the day.....
Hot, Sweet, Sour Salmon & Sushi Rice

2 cups (500 mL) sushi rice
1 tbsp (15 mL) vegetable oil
600 g (21-oz) piece skinless salmon
1/4 cup (60 mL) Asian fish sauce
2 tbsp (30 mL) each: sake (Japanese rice wine), mirin (sweet Japanese rice wine), water
2 tbsp (30 mL) minced, peeled ginger
2 large cloves garlic, minced
2 small Thai red chilies or 1 large red finger chili, minced with seeds
Juice of 2 limes
Cook rice in rice cooker according to manufacturer’s instructions, or in large saucepan according to package instructions.
Heat oil in large, non-stick skillet over medium high. Add salmon. Cook 5 minutes; flip. Reduce heat to medium. Cook until salmon is opaque and barely cooked to centre, about 2 to 4 minutes depending on thickness and desired doneness. Transfer to cutting board; cut into 6 portions.
Meanwhile, in small bowl, stir together fish sauce, sake, mirin, water, ginger, garlic, chilies and lime juice. (Makes about 3/4 cup/185 mL.)
To serve, divide rice among 6 bowls. Top each with 1 portion salmon. Spoon sauce evenly over portions or as desired. Flake salmon with fork as you eat.
Makes 6 servings.


Sidenote: now I was lazy and pushed for time, I WAS STARVING!!!! so I purchased a precooked piece of smoked salmon fillet it worked great!!!!!

All the boys young and old in my house wanted a taste and LOVED it!!!!

cheesy chilli - another Nigella!!!!

Now while this is not hot by any means it hits the spot for young and old! My boys they like a little bite with their chilli while the hubby not so much..... me on the other hand a like more than a  little........

Nigella's cheesy chilli is great, there is a great balance of flavour for all, and the cheesy tortilla chips make it even better for the youngies.....

Ingredients:
110g chorizo, cut into fat coins and halved
500g beef mince
1/2 teaspoon cocoa powder
1 teaspoon dried oregano
1 x 15ml tablespoon tomato paste
1 x 400g can chopped tomatoes
125ml water, swilled from empty tomato can
2 teaspoons Worcestershire sauce
1 X 400g can kidney beans, drained and rinsed
2 X 125g fresh mozzarella cheese balls
handful chopped fresh coriander, to serve I made a quick advocado and coriander guacamole  and added some sour  cream too

Cheesy Tortilla chips

I used Mission white tortilla chips sprinkled with grated cheese and bake at 180 for about 10 minutes until cheese has melted and started to colour.

Directions:
1) Put a cast-iron casserole or heavy-based pan (needs to have a lid) on the stove and heat over medium high, add the chorizo and cook it until an orange oil is released.
2) Add the mince, breaking it up with a wooden spoon. When the meat begins to lose its raw colour, sprinkle with cocoa and oregano, dollop in the puree and give a good stir before adding the canned tomatoes. Swill the empty can with 125ml water, and empty that into the pan, followed by the Worcestershire sauce and kidney beans, then let it come to the boil.
3) Turn the heat down, put the lid on, and simmer for 20 minutes.
4) Remove the lid, and let it come to the boil again, then turn off the heat and stir in the mozzarella (I added cheese to individual plates as I made a double batch). Stir and serve immediately.

What I loved: The chilli was simple to make, and took roughly thirty five minutes from beginning to end, which is great on a week night.

What I didn't love: The chilli wasn't that spicy, it was flavourful, but I would expect more spice from a chilli. Maybe it was the quality of chorizo, next time I would add a little dried chilli when frying chorizo.