Nigella Lawson - recipes from Nigella Bites by Unknown

Author:Unknown
Language: eng
Format: epub, mobi
Published: 0101-01-01T00:00:00+00:00

http://www.channel4.com/life/microsites/N/nigella/xmasbites4.shtml (2 of 2)26/06/2004 23:56:39

Nigella Lawson - recipes from Nigella Bites - Comfort food

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COMFORT FOOD

> Introduction

Double Potato & Halloumi Bake | Lemon Risotto

> Comfort Food

> Suppertime

DOUBLE POTATO & HALLOUMI BAKE

> TV Dinners

> All Day Breakfast

Nigella: " I first made this for a piece I was writing for Vogue

> Slow Cook Weekend

on the mood- enhancing properties of carbohydrates... It's a

> Temple Food

simple idea, and as simple to execute. What's more, there's

> Trashy

a balance between the components: bland and sweet

potatoes, almost caramelised onion and garlic, more juicy

> Rainy Days

sweetness with the peppers and then the uncompromising

> Legacy

plain saltiness of the halloumi (which you should be able to

> Party Girl

get easily in a supermarket) - that seems to add the eater's equilibrium in turn. You could substitute feta, or do without the cheese altogether if you wanted to serve this as a side dish to roast chicken, say, but in which case be generous This recipe was taken from

with the Malden salt once the bake comes out of the oven..."

'Nigella Bites'. You can buy this

in the Channel 4 shop.

Ingredients:

● 1 large sweet potato, the orange-fleshed American

variety

● 1 large Desiree potato or other red/firm potato

● 1 red onion

● 1 yellow pepper

● 1 red pepper

● half a head of garlic

● 4 tbspns olive oil

● black pepper

● 125g halloumi cheese, sliced as thinly as you can

● Oven proof baking dish, 25 x 15cm

Instructions:

Preheat the oven to 200C/ gas mark 6.

Cut the sweet potato into rough 4 cm cubes and the Desiree slightly smaller (2.5cm) as the sweet potato will cook more quickly. Halve the red onion then cut the half into 4-6

segments, discarding any tough outer skin. De-seed the

peppers and cut into 2.5 cm squares, and separate the

cloves of garlic. Put everything into a large roasting tin or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leech out). Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum, or light the grill for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the grill until the cheese has melted and turned slightly brown on top, about 5-10 minutes. Serve straight out of the roasting tin.

Serves 2-3.

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LEMON RISOTTO

http://www.channel4.com/life/microsites/N/nigella/bites2.shtml (1 of 2)26/06/2004 23:56:43

Nigella Lawson - recipes from Nigella Bites - Comfort food Nigella: " This is comfort food on so many levels. For one, risotto has to be one of the most comforting things to eat.

What's more, although everyone goes on about the

finicketiness and crucial fine-tuning involved, I find risotto immensely comforting to make... There is a more personal reason why this is comforting for me.

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