04 December 2009

Video: Nigella Lawsons Chocolate Holiday Hits Savory and Sweet

From Denny: Nigella Lawson, the cooking beauty from Britain who is also hilarious, has a new holiday season cookbook called "Nigella Christmas." I always enjoy her and you will too! Take a look and recipes are below:

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Chocolate Chip Chili

From: Nigella Lawson

Serves: 12

INGREDIENTS

• 10 (or 5 linked pairs) chorizo sausages (not the salami sort), approx 1 1/4 lbs.
• 3 1/4 lb boneless beef shank, cut into 3/4 inch cubes
• 3 onions (about 1 lb), peeled
• 3 cloves garlic, peeled
• 1 fresh long red chile, seeded
• 1/4 cup vegetable oil
• seeds from 3 cardamom pods
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp dried pepper flakes
• 1/4 cup tomato paste
• 1/4 cup tomato ketchup
• 4 x 15oz cans red kidney beans, drained
• 3 x 14oz cans diced tomatoes
• 1/4 cup bittersweet chocolate chips
• 1 cup water (swished out in one of the diced tomato cans)

DIRECTIONS

1. Preheat oven to 300 degrees.

2. Finely chop, or process the onion, garlic and chile.

3. Heat the oil in a large ovenproof pan (with a lid) or cast-iron or enameled Dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds, cumin, coriander, cinnamon and red pepper flakes.

4. Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4-inch coins, letting them ooze their paprika-orange oil.

5. Drop in the cubes of beed, turning them int he pan with the chorizo and onion mix, to brown the meat.

6. Stir in the tomato paste, ketchup, drained kidney beans and diced tomatoes. Add the water and bring the chili to a boil.

7. Once bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.

7. Cook at this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.



I love the accurate names she gives her recipes... :)

Girdlebuster Pie

From: Nigella Lawson

INGREDIENTS

For the base

• 1 x 14oz box graham crackers
• 3/4 stick (6 TSB) soft butter
• 1/4 cup bittersweet chocolate, chopped or chips
• 1/4 cup milk chocolate, chopped or chips

For the ice cream filling

• 1 quart coffee ice cream

For the topping

• 1 cup golden syrup, such as Lyle
• 1/2 cup packed soft light brown sugar
• 3/4 stick (6 TSB) butter
• pinch of table salt (optional)
• 2 TSB bourbon
• 1/2 cup heavy cream

DIRECTIONS

1. Process the graham crackers with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump.

2. Press into a 9-inch pie plate or flan dish. Form a lip of cracker crumbs a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry.

3. Freeze this crumb-lined layer for about an hour so it gets really hard. In the meantime, let your ice cream soften, just enough to be scooped. in the refrigerator

4. Spread the ice cream into the hard-crumb-lined dish to form a layer. Then cover in plastic wrap and replace in the freezer.

5. Put the syrup, sugar, salt (if using) and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan.

6. Add the cream and stir to mix into a sauce, then leave to cool. And once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with plastic wrap again.

7. When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie left over, slip it quickly back into the dish and return, covered with plastic wrap, to the freezer.

*** Thanks for visiting and have fun cooking!

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