PASTA WITH WALNUT SAUCE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
- Pour into a bowl, and set aside.
- Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
- Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
PRAWNS/SHRIMP WITH MARYAM ZAIRA SAUCE - NIGELLA LAWSON
OK, so this is the idea: sauce Marie Rose goes Moroccan. Instead of the usual tomato ketchup (well, be honest) I dollop in some good bought harissa. It works wonderfully, and the honey makes up for the sugar you lack by giving up the ketchup. Be careful when you buy harissa though, as not only does it vary enormously in strength but also some jars that bear the name are not really harissa but some paste made red with beetroot and carrot. Check the back of the tub for ingredients. I used a gorgeously mild harissa here, a rose harissa, that I find poetically desirable. But start with a small amount of the harissa before working up to the amount I have stipulated below. I love prawns/shrimp with their shell still on; a bit of DIY at the table always seems to help the atmosphere. But if you hate mess and can't bear the sight of seeing people dropping shells all over the place and haven't got time for treatment, then simply buy peeled prawns/shrimp instead.
Provided by Cristina Barry
Categories < 15 Mins
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all the sauce ingredients, and put into a bowl for dipping.
- Arrange the prawns on a plate for people to pluck, peel and dip into the sauce, making sure you have enough in the way of plates or saucers dotted about the place for detritus.
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