Opening Night with Nigella! Part 2

What a delicious way to kick off this cooking journey! I created a hearty, flavour-packed menu that ended with what I think might be the best cheesecake I have ever tasted. No exaggeration. It is no secret that food is a big deal in our home – portions tend to be on the generous side and we love mixing things up to keep things interesting. Here’s the thing—somewhere along the way, in trying to mix things up, I got a little… well, lazy. Or maybe unmotivated is a kinder word. I started leaning heavily on convenience—bottled sauces, pre-made pasta, meal kits, heat-and-eat quiches. You name it. Now don’t get me wrong, we’re spoiled for choice these days, and a lot of those shortcuts are actually pretty tasty. But let’s be honest—nothing quite compares to the flavour, satisfaction, and soul that comes from making food from scratch. Anyway…..the perfect flavour and texture combinations are high on our list of must haves (as I’m sure it is for most people) and this menu inspired by Nigella Lawson absolutely delivered!

First up in preparation order was the Chocolate & Peanut Butter Cheesecake. I usually begin the preparation of a menu with the dessert. It allows time for any baking, setting or decorative work. I allowed a few hours on my rare, free, afternoon for this menu so I could take my time and truly embrace the soulfulness I am aiming for with this journey. I did forget to put on my tunes, however was serenaded with the sounds of my two girls cheering me on, understanding completely that I was back in my happy place.

https://www.nigella.com/recipes/chocolate-peanut-butter-cheesecake

I have made a few cheesecakes some time ago now but I am not joking when I say that this was probably one of the easiest, least fussy, most delicious cheesecakes I have ever eaten! Nigella warns in her recipe that this cheesecake “is not for the faint-hearted“. But I tend to disagree. While I like my sweets, I certainly know when I’ve had enough or when things get too rich for me but I really think that this was not super sickly (which is not usually the case with the chocolate and peanut butter combination). In this case—and by that, I mean this glorious reincarnation of a cheesecake—the saltiness of the peanut butter cuts through the usual richness you’d expect from a dessert this decadent.

While I have done quite a bit of baking over the years, it is not often that I will make a decadent dessert. Maybe that’s why creating this cheesecake brought me so much joy – it felt like a celebration in itself. To begin, the base ingredients required only to be blitzed speedily in a food processor. I had forgotten how worn my processor was, stained, cracked and locked on a single speed setting. Nonetheless, despite not being used about ten years, my base ingredients were propelled to a fine crumb within seconds.

I love the addition of chocolate chips in the base in Nigella’s recipe. Again, I thought it might be another opportunity for sickly sweet, but, as it turned out, it wasn’t. I did use chopped dark chocolate as opposed to chips as I already had some in the cupboard. (A money-saving opportunity.) I do have a confession here. I forgot to buy the peanuts to go into the base. I decided to leave them out as I happened to have some chocolate coated peanut pretzels (a newly found treat food item for me. If you have not tried them…you must! I found them in my local supermarket, but I can’t say I have seen them there before.) I thought the peanut pretzels would be nice crushed and sprinkled over the top of the cheesecake as a garnish. Great decision in the end!

Next, to the most satisfying part of the cheesecake…the filling. There is something so deeply mesmerising about watching these creamy ingredients swirl together – silky, thick and full of promise – until they form a mass of dolloping delight, the sweet smell lifting into the air as the mixer works it’s magic. The temptation to lick the spatula beckoning me as I channel my true Nigella who was never shy in sneaking a cook’s taste. – Okay, okay. It wasn’t just temptation….of course I licked the spoon! Just look at it! – Into the oven it goes for the better part of an hour, ready to be removed just shy of the finish line to be topped with a third and final layer.

The topping, again such simplicity, comes together over medium heat a saucepan, cooled slightly then poured over the cheesecake with approximately ten minutes of cooking time remaining. I did stray from the recipe here and left it to cool and set up in the oven (turned off) with the door slightly ajar for about forty five minutes as I remember that little tip preventing cracks in the top. Once out of the oven, it was like revealing a chest of treasure as I carefully remove the spring form from the base and the layers reveal themselves. Such a satisfying moment, only to be made more satisfying by the sprinkling of peanut pretzels crumbs over the top as the pièce de résistance!

And just like that…there it was. The first ‘proper’ dessert I have made in close to eight years I think. Thanks to Nigella Lawson, this one will definitely be appearing in our kitchen again in the near future!

Next…to the main course. I prepared these dishes simultaneously. There were similar ingredients, similar cooking times and preparation techniques that would come together much more effectively when completed together. While my family regularly enjoys pasta and crumbed chicken, we often find ourselves cycling through the same familiar flavours. They certainly satisfy hungry tummies, but they don’t always spark excitement for the senses—except, of course, for my fussy eater, who firmly believes that plain pasta with cheese is the only flavour anyone could ever need when it comes to pasta. That said, the ingredients in these new recipes, with their simple yet bold flavour profiles, complemented each other beautifully and truly got our taste buds dancing—especially the Panzanella Salad, which was a standout. The freshness of these ingredients in these recipes was also a drawcard for me. Such vibrant colour and aroma and of course flavour!

You can find all three of Nigella’s recipes featuring in our main meal – Crispy Chicken Cutlets, Panzanella Salad and Pasta alla Genovese – using the links below:

https://www.nigella.com/recipes/panzanella

https://www.nigella.com/recipes/ligurian-pasta-with-basil-beans-and-potatoes

https://www.nigella.com/recipes/crunchy-chicken-cutlets

Firstly, I prioritise marinating the chicken. I cover it in the buttermilk and sit it back in the fridge. I chose breast here as that’s what my family prefers. Overnight would have made the meat even more tender I’m certain, but sitting in the fridge while I do other parts of the main was still enough to tenderise to the point of deliciousness (as it turns out). The pasta water is where I head next. I fill a large pot with water and throw in some salt to begin the boil. (I have heard many Italian cooks say that you have to have plenty of water for the pasta to bounce around in while cooking, and the water should taste of the ocean. With no reason to dispute this, I proceed doing exactly that.)

While the water is coming to a boil, I turn to the Panzanella Salad, to allow as much flavour absorbing opportunity as possible. This recipe I enjoyed creating the most as I have always wanted to make this salad, but, for whatever reason, never have. With thinly sliced onions set aside to partially pickle, the stale sourdough cubed (or torn is fine), the most difficult task of this recipe was de-seeding the tomatoes…which really wasn’t difficult at all! Again, such simplicity in this somewhat Italian inspired menu. The salad components are tossed together with enough time to get acquainted and bring out the best in each other. Panzanella Salad…check!

I cast a good quality tagliatelle as the lead in the Pasta alla Genovese. While it cooks to a perfect al dente, I have my cast iron pot ready (the perfect shallow frying vessel) to create the crispy chicken. Despite Nigella’s suggestion to fry completely using this method, my instincts tell me that I am going to get a nicer result if I partly cook the chicken in the bubbling cauldron, then transfer them to the oven for the race to the finish line. From experience I know this makes for a juicy and tender finished product. So that is exactly what I do. Forgive me, Nigella.

The pesto pasta sauce is a ‘throw it all in a processor’ type step in the recipe. The smell of basil fills the kitchen as the processor, true to form, combines ingredients to create the harmonious pesto sauce and the timed microwave cooks the beans to perfection (2 minutes, 30 seconds on high). I chose to leave out the potato component of this recipe as it is already carbohydrate heavy and didn’t feel it needed them. Next, the drained pasta is tossed gently through, the warmth of the pasta gently heating the delicate pesto sauce. The beans follow shortly after and voila! The pasta alla Genovese is ready!

To wrap up, as far a process goes, simplicity shone through in this menu. Deterring from Nigella’s encouraging instructions only a few times, these dishes came together with ease. I do not, for a second, take for granted the fact that I have experience in the kitchen, but I really do feel that as long as you can read, you would be able to bring these meals together for yourself.

Nigella true, once again, to the joy of home comfort cooking, has totally delivered to our food loving family this week. What a pleasure to have spun her book first and find myself back in the kitchen for the pure joy of it. While my mojo is not quite in full swing yet, my soul definitely began its revival as I return to something I know I have always loved – cooking. A small shift in my mindset, along with the support of a family who truly appreciates what I’m trying to do here, made all the difference. And really, why wouldn’t they? They get to enjoy all the delicious results! Go on, visit our first ‘GOAT’, Nigella, and experience her blissful food creations for yourself. Until next time xx

The rhythm is in the cooking. The soul is in the experience. Grab those cookbooks, tie on your apron and join me next time at Eating With The GOAT!