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Simply Nigella - Se1 - Ep03 HD Watch HD Deutsch [Full Movie] [New Drama]Full EP - Full
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00:06I don't believe it's possible to live well without eating well.
00:10Now, of course, this means different things on different days.
00:14But whatever the day, I want food that makes me feel good not just when I'm eating it,
00:21but when I'm cooking it too.
00:23A deep, deep joy awaits.
00:26Simply Nigella is about dishes that do just that.
00:31Recipes that relax and restore, uplift and enrich.
00:37That's what I wanted to see.
00:40Food I've enjoyed with family and friends.
00:43As I've settled into my new kitchen and where I am in my life right now.
00:49I believe with all my heart that what and how we cook
00:53can make us feel better and more alive.
00:59And for me a meal, however simple, is a celebration of life.
01:04And life is there to be celebrated.
01:21The start of the working day understandably calls for a speedy breakfast.
01:25But the weekends can make way for something a little more leisurely.
01:30I will never turn my back on familiar favourites, but sometimes I want to branch out and give them a
01:36fresh twist.
01:39I wouldn't be able to count the number of pancakes I've made in over two decades as a parent.
01:44But these oat pancakes are the house speciality at the moment.
01:49Instead of flour, I'm using porridge oats, not instant, that I've blitzed up in a processor with two pinches of
01:57salt.
01:57It's not a fine flour. It's a bit mealy, but it's a flour none less.
02:02It's 100 grams there.
02:04And on top of these, a teaspoon of baking powder and a teaspoon and a half of ground cinnamon.
02:12And the ground cinnamon really makes the oats taste so toasty and warm.
02:21A little stir.
02:25And then get on with the rest of the ingredients, which are pretty simple.
02:29This is 100 mils of milk.
02:31Now, actually, I'm using oat milk.
02:33It seems to enhance the oats themselves.
02:37Just one egg.
02:42And a teaspoon of vanilla paste or extract.
02:48I rather like this dark, heavily scented gloop.
02:59A little whisking.
03:02Nothing too strenuous.
03:05With a bit of spilling.
03:15As with all pancakes, it's what you eat with them that really makes for the magic.
03:20And with these oat pancakes, I make a gloriously rubied honey and raspberry sauce.
03:35There's 150 grams of raspberries.
03:39And I want 150 grams of honey.
03:44Beautiful.
03:45That amber ooze.
03:52Frankly, by the time the raspberries have thawed, the sauce is made.
03:59I have to say that what with the oats and the raspberries and the honey, these pancakes have a distinctly
04:05Scottish feel.
04:07And I can't help feeling that a wee nip of whisky somewhere along in the mix would be a good
04:12thing.
04:20That makes me very happy.
04:23Now, a little oil on the griddle.
04:30And I know it looks like I'm just wiping it off, but I am actually leaving the faintest smear.
04:37And I'm ready to roll.
04:41To dollop the batter on, and like a quarter cup measure, not fill to the brim.
04:48You can tell when it's time to flip pancakes over, because little bubbles appear on the surface.
05:01So can you see, there are little bubbles now, and the edges are a teeny bit darker.
05:12Lovely.
05:23I have to say, I couldn't have gone away with these when my children were little.
05:27But these days I cater to a slightly more mature crowd.
05:32I've got enough mixture left for another batch, but for now, I'm pleasing myself.
06:04How could a day not be good that begins with this?
06:07I have to say, yes.
06:36There are those who believe that to fiddle in any way
06:39with a classic recipe is an act of desecration.
06:42Well, it's not a dishonourable stance, but I think it's a flawed one.
06:45The classics, in food as in literature, are the very forms
06:49that can withstand and indeed spawn a plethora of interpretations.
06:54Although, I think this Slim Six's version of Jane Eyre may be taking it too far.
07:00I had to buy it for the cover.
07:02Anyway, I can't apologise for taking liberties with the Caesar salad
07:06when the outcome is so pleasurable.
07:16Even a riff on the Caesar salad needs to start with anchovies,
07:20where it does as far as I'm concerned.
07:24After the fierce saltiness of the anchovies, a hit of garlic.
07:34And some olive oil will help these flavours go further.
07:40Anchovies, garlic, romaine lettuce, or what we used to call cause,
07:45so far so classical.
07:47But this is my radical step.
07:49It's a question of context.
07:51I halve the lettuce.
07:55And I wilt it in a hot oven.
08:04First, I'm going to spoon over the anchovy and garlic.
08:12I always like roasting in a very hot oven,
08:15so luckily this won't take very long.
08:24Instead of fiddly little croutons,
08:26I go for a large crout
08:28in the form of a slice of toast
08:31drizzled with olive oil to be munched alongside.
08:51Ah, the scent is glorious.
08:53You see, it's beginning to wilt,
08:55and I love these charred pieces.
08:58In fact, I have to say,
09:01roast or baked lettuces are a wondrous thing.
09:05I want some lemon juice and zest.
09:08The zest is where all the flavour lies.
09:12What you get from the juice is brightness and sharpness.
09:19A spritz of this,
09:20and I'll pop it back in
09:22while I tend to my egg.
09:35And I'm frying it.
09:37Always a good move.
09:38because there's jumping
09:41and I'll hook you up for the next.
09:45One minute,
09:46I'm gonna heat up
09:46And I'll top you down.
09:47What if it's funny?
10:19Each tops with a fried egg are words I always want to hear.
10:29And now for a little artistic strewing.
10:36I suppose this riff in a way is like a little culinary joke, but it is so seriously good.
11:01I have 600 grams of those clean weight, they look so beautiful, I love the tentacles.
11:05Aren't they lovely?
11:13I've got a Greek inspired supper tonight.
11:16First, I've got my new absolute favourite way of cooking squid, Greek squid and orzo.
11:24And for pudding, a rapturous combination of phyllo, feta and honey.
11:30The thing is, both these are utterly glorious to eat, so relaxing to make.
11:41I get going with pudding first and my old rag pie, which is the relaxingly slapdash work
11:47of mere moments.
11:51I'm using frozen phyllo, which I've thawed.
11:54The first step is to line the tin with a sheet or two of phyllo.
11:58Then I pour in a spoonful of melted butter.
12:03And now you'll see why it's called old rag pie.
12:06Tear and scrunch up a sheet of pastry and drop it in the tin.
12:09And repeat until you have a loose layer of phyllo rags.
12:19In some ways, I think of this as a kind of Greek cheesecake.
12:24Crumble some feta over the top of the phyllo rags.
12:32A scattering of grated parmesan.
12:38And then I sprinkle over some fresh thyme leaves and pour over some more melted butter
12:42to finish the layer off.
12:50And then I do the same again, so phyllo, feta, parmesan, thyme and butter.
13:01Old rag pie was invented by Greek bakeries as a way of using up old scraps of phyllo, which
13:07means you don't have to be anxious about the fine pastry drying out as you go.
13:17For the third and final layer, I use larger phyllo rags, filling the tin a little more tightly
13:23before folding over the edges.
13:27And giving a final drizzle of butter.
13:34Now using the sharp point of a knife, make two cuts down.
13:38One, and two across.
13:49Pour over some eggs and milk beaten together.
13:59Finally, I scatter over a few more thyme leaves and some sesame seeds.
14:09Leave it to sit for a good 30 minutes before going into the hot oven for another 30 minutes.
14:27Once it's ready, it'll be golden and puffed up, and all it requires is an amber ooze of honey on
14:35top.
14:53But before we come to put, there is squid, and it is sensational and so simple to make.
15:03Countless recipes start with an onion, but I prefer the sweeter, gentler tones of a banana shallot.
15:13If banana shallots elude you, you could always use a small red onion.
15:19These just need to be cut into chunky half moons.
15:23This is just so joyously easy-going, it's all about flavour, not finesse.
15:31A bit of fennel.
15:35Let's halve it.
15:39Try and remove the core.
15:45And as for the rest, let's chop it, tuby bits and all.
15:51And a couple of cloves of garlic, not minced or anything, just squished, so I can get the skins off.
15:59And the thing about garlic is that when you mince it, it's really strong and hot, but when it's squished
16:05like this, it's mellow and sweet.
16:13I wouldn't normally cook with extra-virgin olive oil, but because the temperature is so low throughout, it doesn't lose
16:21its fabulous flavour.
16:27Into the pan with this mixture.
16:36Oh, I love those colours.
16:38And here is the joy of this.
16:39The squid goes in just as it is, not chopped.
16:52Tentacles, always fabulous.
16:59There are really two ways to go with squid.
17:01You either cook it quickly at a high heat or go low and slow, and this is low and slow.
17:11And because the fennel and the squid both give out quite a bit of liquid, really this is about softly
17:18braising rather than frying.
17:25So you can see now that the tentacles are beginning to curl and have turned a wonderfully rosy terracotta at
17:32the edges.
17:32And the body of the squid has lost its translucency.
17:35So, on with the dance.
17:37I'm going to add some orzo pasta.
17:42And a can of tomatoes.
17:49A good squirt of tomato puree, just to boost the tomato-iness.
17:56And whenever I use canned tomatoes, I always swill out the tin with water.
18:01Get every last drop.
18:02And in it goes.
18:07A little souvenir from a holiday, a splosh of ouzo.
18:15Don't be alarmed by this, or by the fennel.
18:18Even those who profess aniseed antagonism love this.
18:23If you don't have ouzo, you could use vermuth.
18:26I'd be happy with red or white.
18:31It's important not to season at this stage, not least because any salt added now would toughen the squid.
18:42When this bubbles, I'm going to put it in a low oven for about an hour and 20 minutes.
18:47By which time, the orzo will have absorbed all the liquid and be quite sticky.
18:52And this squid will be so soft, I'll be able to cut into it just with this wooden spoon.
19:01And low it bubbles.
19:05Clamp on a lid.
19:08And into the oven.
19:28The moment of truth.
19:31That's everything I wanted to see.
19:35Now it needs some water.
19:47You need to give it a good, gentle stir.
19:53And the important thing is to get all the sticky bits from the bottom.
19:57There's so much flavour in those bits.
20:01According to Terry Pratchett, burnt sticky bits were a food group.
20:08And since I didn't season before, it's time to go hardcore now.
20:12But let's taste.
20:16It's quite a bit of salt.
20:23Some pepper.
20:45Perfect.
20:47I'm going to have to stop myself from eating it all now.
20:50I've got a forest of dill.
20:52You can have some more on the table when we eat.
20:55But for now, we'll stir this in.
20:57And put it back in the oven just for ten minutes with the lid off.
21:07A bowl of this with a crisp green salad.
21:10Food for the Greek gods.
21:29Mmm.
21:30Mmm.
21:31Mmm.
21:33Mmm.
21:34Mmm.
21:35Mmm.
21:39That's a good bit here.
21:40Oh, it smells right, isn't it?
21:41You deniero.
21:44Yeah.
21:44That's kind of nice to have a pan.
21:52Now, has everyone got tentacles?
21:55Err...
21:56I don't.
21:56Oh, my God.
21:57I'm going to give you a tentacle.
21:59Got one.
22:00That would be good.
22:07Oh, thank you.
22:09Oh, the nice was.
22:09You ready for the war?
22:12I've got corner envy. I gave you an edge
22:27Your brain doesn't know quite what's going on. It's like my brain knows it's good
22:43I
22:43Always adore feeding people, but I really cherish the sort of food. I make myself to a
22:50Rice Bowl, please forgive the trendy term. It's one of my go-to recipes or rather non recipe recipes
22:57Every time I make it I add something different depending on what's to hand
23:03Now a rice Bowl is generally a bowl of rice
23:07That is topped with an array of vegetable ingredients. I like to keep it rather simpler. I do
23:15Need short grain brown rice. It has nubbiness and nuttiness, but not that jaw aching endless chew of long grain
23:22brown rice
23:23I also need raw unfiltered apple cider vinegar and
23:29Some mixed seeds and I'm off
23:33I
23:34The rice has had 25 minutes simmering and now I'm just going to let it stand for a few minutes
23:40Perfect. It's absorbed the liquid
23:43And that's the thing about short grain brown rice takes so much less time to cook than long grain brown
23:48rice
23:50And now I'm going to get on with my few but choice ingredients
23:56Ginger as you can see I like a lot of ginger
24:02But there's something else I should have told you about the rice
24:04Normally there's a fixed rule with cooking rice. You need one cup of rice and two cups of water
24:09You always have to go by volume but with the short grain brown rice. I
24:26Adore the peppery juiciness you get from radishes as well as the crunch
24:31I tend to quarter these sometimes I cut them into eighths
24:35Depending on how much slicing I want to do
24:41A bit of coriander what some leaves whole and some just chopped
24:54I
24:54Make this when I have a girlfriend coming over or if I have a wonderful quiet time to myself
25:00This makes me feel very zen
25:04The rice should be ready now and all the ingredients can be mixed together
25:08When I say all not that many
25:14Scrape it out of my little pink pixie pan
25:20I'm not normally much of a vinegar person but I find that raw apple cider vinegar has a fresh sourness
25:27really sprightly
25:31Just need a bit
25:32Obviously it's to taste
25:35A bit of saltiness from soy
25:41I like quite a lot of seeds in this
25:43I've got pumpkin seeds sunflower seeds flax seeds and sesame seeds
25:50They add crunch and really boost the rice as well
26:04And I want to tumble in my exuberantly colored radishes
26:08And some of the chopped coriander
26:15Mix up again
26:18Beautiful
26:21And I love eating ginger in strips just using a vegetable peeler
26:29You get so much heat this way
26:33Good in stir fries as well
26:46And on top of my bowl of deeply flavored nubbliness
26:50I like the smooth cool jade clay of an avocado
27:13Beautiful slices of avocado
27:15Beautiful slices of avocado
27:21I've only ever come across these rice bowls in California
27:24But now they seem everywhere here
27:27And I can see why
27:48I like to top this with a few delicate coriander leaves
27:55It's both calming and uplifting just to look at
27:58As well as to eat
28:00And I shall try not to erupt to this mood of serenity
28:03By shoveling this down too unbanctiously
28:06But it's hard not to
28:10Mmm
28:13Oh
28:13Oh
28:13Oh
28:14Oh
28:14Oh
28:39I
28:40Appeared to have difficult things on patterns
28:47What do you know that makes me very happy where am I going to put this
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