Tag: Skill level

Nigella Lawson’s meatballs

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Learn how to make meatballs at home with this easy recipe from Nigella Lawson’s new Italian show Nigellissima. The rich tomato sauce is the perfect accompaniment to these tasty bites

Serves: 4
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Nigella says: ‘Don’t worry if you can’t get Italian sausages easily; I gave this recipe to an Italian friend of mine (who lives in London) and she – ironically – chooses to fashion hers out of everyday English Porkinsons. And if that’s good enough for her. . .’

Ingredients

450–500g Italian sausages
2 x 15ml tbsp garlic oil
4 fat or 6 spindly spring onions, finely sliced
1tsp dried oregano
60ml white wine or vermouth
2 x 400g cans chopped tomatoes, plus water to rinse 1⁄2 can
2 bay leaves
salt and pepper, to taste
chopped fresh parsley, to serve (optional)

Method

Squeeze the sausage meat from the sausages and roll small cherry-tomato-sized meatballs out of it, putting them onto a clingfilm-lined baking tray as you go. Your final tally should be around 40.
Heat the oil in a large, heavy-based pan or flameproof casserole and add the meatballs, frying them until golden; as they become firmer, nudge them up in the pan to make room for the rest, if you can’t fit them all in at first.
When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently.
Add the wine or vermouth and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan. The can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.
Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper, if you like.
During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.
Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing.
Should your diners be other than children who baulk at green bits, sprinkle with parsley on serving.

By Recipe taken from Nigellissima: Instant Italian Inspiration by Nigella Lawson (Chatto & Windus, £26)

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Thursday 12%
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Mary Berry’s lemon drizzle cake

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A really simple recipe by Queen of Cakes, Mary Berry for a classic lemon drizzle cake, with crunchy lemon icing

Serves: 6
Prep time: 20 mins
Cooking time: 35 mins
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

Child friendly
Make in advance

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The lemon loaf will keep for 3 days and will freeze well for up to 2 months uniced.

Ingredients

For the lemon drizzle cake:

1½ large eggs
87.5g (3 oz) self-raising flour
87.5g (3 oz)caster sugar
87.5g (3 oz) softened butter
3/4 level tsp baking powder
Finely grated zest of ½ lemon

For the crunchy lemon icing:

50g (2 oz) granulated sugar
Juice of ½ lemon

You’ll also need:

450g (1lb) loaf tin, greased and lined

Method

Preheat the oven to 180ºC/gas mark 4.
Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
Bake in the preheated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

This recipe is part of Mary Berry’s three cakes in one recipe, taken from Mary Berry’s Stress-free Kitchen.

Users of Good to Know can order a copy of Mary Berry’s Stress-Free Kitchen by Mary Berry, RRP £20.00, at the special discounted price of £17.00 (including p&p).

To order a copy please call on 0870 755 2122 quoting the reference code BSH664 or order online at pressoffers.co.uk. Please allow 28 days for delivery, offer subject to availability.

By Mary Berry

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Which day of the week do you do the bulk of your food shopping on?

Monday 6%
Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 16%
Saturday 16%
Sunday 6%
Different days every week 17%
In small bits all through the week 17%

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Chicken and leek pie

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A delicious chicken pie to feed the whole family. The chicken and leek filing is tasty and moist, topped with ready-made puff pastry.

Serves: 8
Prep time: 50 mins
Cooking time: 1 hr 30 mins
Total time: 2 hrs 20 mins
Skill level: Bit of effort
Costs: Mid-price

That’s goodtoknow

This pie can be made in advance and frozen. To freeze before baking, wrap the pie in cling film. Defrost in the fridge overnight, brush with egg and cook as above adding about an extra 10 minutes.

Ingredients

1.5kg (3lb) free-range chicken
1 carrot, peeled, cut into chunks
2 celery sticks, cut into chunks
2 onions, peeled and chopped
2 bay leaf
1 tbs olive oil
2 leeks, trimmed and sliced thickly
150g (5oz) bacon lardons, smoked or unsmoked
60g (2oz) butter
60g (2oz) plain flour
3 tbs crème fraîche, optional
1 tbs coarse-grain mustard
A few thyme sprigs
Salt and ground black pepper
375g pack ready-made puff pastry
A little beaten egg
1.5-2 litre (2½-3½ pints) pie dish

Method

Put the chicken in a large pot with the carrots, celery and an onion. Add a bay leaf and pour in enough cold water to cover. Put a lid on the pan, bring to the boil, then simmer, uncovered, for about 45 mins until the chicken meat starts to fall off the bone.
Take the chicken out and set aside for about 20 mins. Put the pan back on the heat, bring the stock to the boil and simmer for an hour to reduce it. As soon as the chicken is cool enough to handle, take the meat off the bones and add the bones to the stockpot for extra flavour.
Heat the oil in another pan, and add the other onion and leeks. Fry for about 5 mins, stirring. Add the bacon and fry for 5 mins more. Put into pie dish with bite-sized chunks of chicken.
Add the butter and flour to the pan, and cook, stirring to make a paste. Remove bones before gradually adding 600ml (1 pint) of the hot chicken stock to make a smooth sauce. Let it boil for a couple of mins, then add the crème fraîche, if using, and the mustard, the other bay leaf, thyme leaves and seasoning. Pour over chicken and leeks in the dish and stir well. Leave to cool.
Roll out the pastry just a little larger than the top of the pie dish and cut out. Brush the edge of the dish with egg, fit some trimmings round it, then put the cut-out pastry on top. Press down well to seal, trim off excess pastry and roughen up edges. Roll out trimmings to make decorative “leaves”. Make a small hole in the top and arrange the “leaves” on the pastry top. Chill the pie while the oven heats up.
Set the oven to Gas Mark 6 or 200°C. Heat a baking sheet in it. Brush pastry with egg. Put the dish on the baking sheet. Bake for 30-40 mins until the pastry is golden and the filling bubbling up.

By Kate Moseley

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Nutritional information per portion

Calories 502(kcal)
Fat 25.0g
Saturates 12.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

Monday 6%
Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 17%
Saturday 16%
Sunday 5%
Different days every week 16%
In small bits all through the week 18%

Thanks, your vote has been counted!