Cooking the books: Nigella Lawson. Kitchen

Well, another round of  "cooking the books" lunch and it was a stomach-aching success.  While at our last lunch, it was decided that we will cook from Nigella Lawson's Kitchen cookbook this time round.  This time we were able to have it at www.cookingspace.com.au

Food Bloggers make the best companions for such feasts as everyone brings enough great food to induce a food coma to last days. 

Agnes from Off the Spork blog made Beer-braised pork knuckles with caraway, garlic, apples and potatoes

Agnes chopping up the pork knuckles.  Everyone jumped in for the crispy skin

Potatoes that were cooked with the pork knuckles from Agnes

Kat from Urban Cook's Journal Blog brought along Mexican Lasagne

Kat also made avocado salsa to go with the mexican lasagne

Thanh from I eat therefor I am  blog made Spanish chicken with chorizo and potatoes.
Notice the eaten piece tucked up at the top?  Thanh couldn't wait!

Shellie from Iron Chef Shellie blog made meatballs and Rocket and lemon cous cous.
Shellie is Meatball Queen

Celeste from Travelling in my Mary Janes blog made Chorizo and chickpea soup.

Celeste also brought along buglar wheat

Kat (and Josh) from Spatula, Spoon and Saturday blog made pigs in a blanket.  Kat also made Risotto Bolognese.
For some reason, I don't seem to have a photo for :(

I made African chicken.

We were all so full from lunch but we managed to fit in dessert...just.  After all, we cannot have a blogger lunch without dessert. 

Thanh also made Venetian Carrot cake with rum cream

Emma from Cake Mistress Blog made Torta al Giandula

Celeste made Key Lime Pie

Agnes made Peanut Butter Cheesecake

Shellie made Lemon Meringue Fool.  No doubt, Deanna's favourite on the day

I-Hua from Ms I-Hua Blog made Macadamia chocolate fudge

I made Coffee Toffee Meringues

African Chicken Recipe: (serves 4)
80ml Worcestershire sauce
4 tbs tomato sauce
2 tsp English mustard powder
1 tsp ground ginger
1 tbs apricot jam
1 onion, finely chopped
8 chicken drumsticks (I used 1kg of wings and separated the wingettes and drumettes)
1 tbs of garlic oil.  (I used olive oil and 1 clove of garlic, smashed)

1.  Preheat the oven to 200degC.
2.  Marinate the chicken in the Worcestershire sauce, tomato sauce, mustard powder, ground ginger, apricot jam and the chopped onion.  Leave to marinate in the fridge overnight.
3.  Pour the olive oil and garlic into an ovenproof dish and arrange the chicken in the dish snugly.   Pour over any remaining marinade.
4.  Cook for 45 minutes to 1 hour, basting once or twice, until the chicken is cooked through.


Coffee Toffee Meringues. (makes 8-10)
for the meringues:
200g caster sugar
50g light brown sugar
2 tsp instant espresso powder
pinch of cream of tartar
4 egg whites

for the toffee sauce
15 g butter
75g golden syrup
25g light brown sugar
60ml cream

600ml double cream

1.  To make the meringues, preheat the oven to 140degC.
2.  Combine the caster sugar and the light brown sugar, the coffee powder and cream of tartar in a bowl and set aside.
3.  Whisk the egg whites till soft peaks and have started to form.  Begin to add the sugar mix 1 tablespoon at a time while whisking until the mixture is glossy and thick.
4.  Line a baking sheet with baking paper and spoon out dollops of the meringue (I used 1/4 cup).  Spike or fluff the tops to give texture.
5.  Put in the oven for about 45 minutes.  Take out of the oven but do not remove them form the baking paper.
6.  To make the toffee sauce: melt the butter, golden syrup and light brown sugar in a pan over a low heat, swirling gently occasionally.  Bring to the boil and let bubble for 2 minutes.
7.  Take the pan off the heat and whisk in the 60ml cream.  Pour into a small jug to get cold.
8.  To serve,  dollop some of the double cream on top of the meringues and drizzle the toffee sauce over it.

Deanna, the fairy had a great time eating and chatting with friends :)

Deanna with her favourite dessert ( photo taken by Agnes)

We are already organising our next one, this time will be a Momofuku Fest.  Can't wait!

Bon Appetite,
Cherrie