So much Nigella!

I got my two new Nigella cookbooks in the mail today, "How to be a Domestic Goddess: Baking and the Art of Comfort Cooking" and "Nigella Fresh: Delicious Flavors on Your Plate Year Round."  In honor of my double-Nigella day, you get one too, in the form of two more of my Nigella veganizations! :)  First up Rice and Peas (or Coconut Rice and Peas, as I refer to it).  I followed this recipe almost exactly (the original recipe will follow).  I just used black-eyed peas instead of the gungo peas, a jalapeno instead of a red chile, and when given the choice between chicken or vegetable broth, I of course opted for the vegetable (I used some of this batch that I had made earlier in the week.).

I also didn't have any fresh thyme, so I just left it out (I'm not a huge fan of thyme anyway).  So, to get started I sauteed 1 chopped onion in 1 tbsp. of vegetable oil along with the diced jalapeno and 2 cloves of minced garlic.

I cooked over medium heat until everything was pretty well softened, then added the 2 cups of uncooked rice (letting it brown in the oil for a second or two), 14 oz. can of coconut milk, 2 1/2 cups of vegetable broth and 14 oz. can of drained and rinsed black-eyed peas.

Bring everything to a boil, cover, reduce the heat and let simmer for about 20-30 minutes (this was longer than the original recipe called for).  Taste for salt and serve.  It was really tasty and different.  The coconut milk gives it an unusual flavor, but not like you'd expect.  It's really just a subtle background flavor.

Here's Nigella's version (verbatim of course) that I got from the Food Network's website:


Rice and Peas


--"Although this Caribbean staple is called Rice and Peas it is, in fact, rice and beans.  Traditionally gungo peas- also called gunga peas, Congo peas, no-eye peas or, most familiarly, pigeon peas- are used but don't make it a sticking point.  I've often used black-eyed peas, and once or twice cranberry or kidney beans.  The truth is, as the song almost has it, any bean will do."--


1 (14 oz.) can gungo peas or black-eyed
1 tablespoon vegetable or peanut oil
1 onion, peeled and finely chopped
1 red chile, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
1 (14 oz.) can coconut milk
2 1/2 cups chicken or vegetable broth
1 teaspoon chopped fresh thyme leaves
Salt to taste


Drain and rinse the gungo peas, and heat the oil in a heavy-based saucepan that has a lid.  Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little.  Then add the chopped chile and garlic, and give everything a good stir around.  Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas.  Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.

Check the rice is cooked through and the liquid is absorbed - give the rice another 5 minutes if it needs it.  Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.

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Next up is Petits Pois a la Francaise (or peas cooked in the French fashion), another recipe from "How to Eat".  Again very simple and I deviated from the original only slightly.  I used Earth Balance in place of the butter, I used Iceberg lettuce instead of Romaine, regular onions instead of green onions, and I added fresh basil at the end.

I served mine alongside garlic mashed potatoes.  I know it looks like a bit of a pauper's dinner, but it was pretty yummy.

Petits Pois a la Francaise

--"For the lettuce, I use part of a head of romaine, if I'm shopping specially for it, but otherwise I'm happy to make do with whatever I've got at hand.  I use fresh peas when I'm in the mood to shell them and when they're available; otherwise, I use a package of frozen young peas.  Don't bother to buy fresh peas ready shelled; there's no advantage here over frozen.  If you are using frozen peas, you won't have to cook them for so long.  I tend to thaw them first and cook them for about 10 minutes.  I like using chicken stock in place of the water, but this is not classic."--

3 tablespoons butter

3 1/3 pounds peas, in the pod, of 3 cups frozen young peas

1 small lettuce or 8-10 leaves of a larger lettuce, shredded roughly

6 scallions, white and green parts, chopped

Salt and freshly milled black pepper

1 teaspoon sugar

Melt the butter in a saucepan and stir in the peas, lettuce and scallions.  Let everything become glossy and buttery and then add 1/4 cup of boiling water, season with the salt and pepper, and add the sugar; remember that the liquid will boil down, so the seasoning will taste more acute in the finished dish.  You can always add more salt or sugar later, anyway.  And you may need to add more water if you're using fresh peas.  Put a lid on the pan and stew gently for about 20 minutes.  The peas should be tender and the juices scarce but thick.  Taste for seasoning.  Let cool, put in the fridge--for a couple of days at most--and reheat on the stove when you want to eat them.  You may need to add a little butter and water when you reheat. 

When serving, I like sometimes to strike an unorthodox note by sprinkling them with some freshly chopped mint.  Basil is wonderful, too--to me it always smells of summer.  Chopped parsley is always good.

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On another food note, my latest kick is topping salad with roasted potatoes in lieu of croutons.  Frigging delicious!  Last time I used roasted sweet potatoes over romaine lettuce with a honey mustard dressing.  Really, really good.  You should try it!! :)