Sunday, March 15, 2009
Shagging and Cooking
I've just had the weirdest realisation: Russell Brand and Nigella Lawson look uncannily alike. He's very funny and has been awarded 'Shagger of The Year' three times in a row. She's sexy as hell AND a brilliant cook... They may actually be higher beings of some sort. Just a thought for your Sunday evening contemplation.
However, in the spirit of keeping this blog more useful than simply the outpouring of my random brain activity, here is one of my very favourite Goddess Nigella recipes for you. I am going to make this for friends who are coming to dinner tomorrow night. Served with a crisp small-leaf salad, some wine and perhaps something chocolatey for dessert, it will make the perfect Monday evening easy meal. Oh Nigella, I do adore you.
Courgette (Nigella-posh for zucchini) & Chick Pea Filo Pie
from the modern classic How to be a Domestic Goddess
1/2 teaspoon cumin seeds
1 small onion
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon ground coriander
3 plump courgettes/zucchinis
125g basmati rice
500ml vegetable stock
2 x 425g can chick peas, drained
100g melted butter
200g filo pastry sheets
22cm springform tin
Preheat oven to 200C.
Gently fry the cumin seeds and onion in the olive oil until the onion's soft. Add the turmeric and coriander. Dice the courgettes (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent them becoming watery. When they are soft but still holding their shape, add the rice and stir well, letting the rice become well coated in oil. Add the stock 100ml at a time, stirring while you do so. When all the liquid has been absorbed the rice should be cooked, so take it off the heat, stir in the chick peas and check the seasoning.
Brush the insides of the springform tin with some of the melted butter. Line the bottom and sides of the tin with 3/4 of the filo sheets, lightly buttering each piece as you layer. Leave a little filo overlapping the sides, and keep 3-4 layers for the top. Carefully put in your slightly cooled filling, and then fold in the overlaps. Butter the last layers of filo and scrunch on top of the pie as covering. Put in the oven for about 20 minutes, or until the filo is golden and the middle hot. Check this by inserting a slim, sharp-bladed knife (or skewer). If, when you remove it, it feels hot when you press it against your wrist, the pie's ready. Serves 6 - 8.