Nigella Lawson Roasted Vegetables With Cheese Recipes

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DOUBLE POTATO AND HALLOUMI BAKE



Double Potato and Halloumi Bake image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 9

1 large sweet potato
1 large red firm potato
1 red onion
1 yellow pepper
1 red pepper
1/2 head garlic, cloves peeled
4 tablespoons olive oil
Freshly ground black pepper
4 1/2 ounces halloumi cheese, sliced as thinly as you can

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a 2-quart flameproof casserole dish, or whatever you want to use (it should be big, otherwise use 2 dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out).
  • Bake for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum heat or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish.

NIGELLA LAWSON ROASTED VEGETABLES WITH CHEESE



Nigella Lawson Roasted Vegetables With Cheese image

The best roasted vegetable recipe ever - originally from British chef Nigella Lawson's TV show. Original recipe called for halloumi cheese, but as I have trouble finding it I use any salty cheese - goat feta is wonderful; your suggestions welcomed. Have served it at many dinner parties to rave reviews, but simple enough for a weeknight. Use a large (9x11) pan - it makes a deceptively large amount. Great reheated the next day or in pitas for lunch. Warning - once you try it, you'll get cravings. Goes great with any grilled or roasted meat or serve it as a vegetarian meal.

Provided by fluffystew

Categories     One Dish Meal

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 large sweet potato
1 -2 large red potatoes
1 red onion
1 yellow bell pepper
1 red bell pepper
1/2 head garlic (several cloves)
4 tablespoons olive oil (I try to use slightly less, but if you don't use enough, the veggies can be too dry.)
black pepper
125 g feta cheese, crumbled (or other salty cheese such as jarlsberg, halloumi)

Steps:

  • Preheat oven to 400 degrees.
  • Peel and cut the sweet potato into 2 inch cubes and put it in the pan. (Add each ingredient to the pan as you go.).
  • Cut the red potato(es) into slightly smaller cubes 1-1/2 cubes (because they are denser than the sweet potato so they need to be smaller to cook in the same amount of time).
  • Cut the red onion in the middle, then cut each half into 4-6 segments, discarding the dry outer skin. (the onion should still stay together in large chunks and will still have the end bit on).
  • Cut peppers into 1 inch chunks (discard seeds and stem).
  • Separate the cloves of garlic but no need to remove the skin.
  • Add the oil and mix everything together with your hands (it's fun).
  • Season with pepper, but no salt (it will make the dish watery).
  • Cook for 45-55 minutes until vegetables are cooked through and the tinged with brown.
  • Top with cheese and broil 5 minutes or so until brown.
  • (If you want to omit the cheese, you can add a bit of coarse salt before serving.).
  • Serve it right out of the pan at the table. Couldn't be easier or more delicious!

Nutrition Facts : Calories 169.6, Fat 10.3, SaturatedFat 3.3, Cholesterol 13.9, Sodium 188, Carbohydrate 16.2, Fiber 2, Sugar 3, Protein 4.1

PEPPERS WITH FETA AND ALMONDS



Peppers with Feta and Almonds image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

8 red or yellow peppers, or a mixture of both
4 ounces feta cheese
Couple squeezes lemon juice
1 tablespoon extra-virgin olive oil
1/3 cup blanched or sliced almonds
2 tablespoons freshly chopped flat-leaf parsley

Steps:

  • Peeling peppers is a time-consuming and fiddly job, but it isn't difficult - and this is a distinction that's important to remember. Like most tasks of this order, culinary or otherwise, the space it takes up in your head is greater than the actual demands of the activity, but if the idea of charring and then peeling 8 peppers really appalls, then don't do it. The world is not going to fall apart if you buy a jar of ready-peeled and oil-softened peppers, nor do you lose the right to occupy your own kitchen if you ignore my suggestion altogether. Make a tomato salad; buy some tabbouleh from the deli.
  • But meanwhile at stately Wayne mansion, preheat the broiler as hot as you can get it, and then sit the peppers on a rack below. When the skin turns black and blistery, turn them; you want to char them on every side. You can do this also, if you've got a gas stove, just by holding them with a long fork over the burner, but it can get tiresome to say the least.
  • When the peppers are black and charred, remove them (trying not to burn yourself) to a large bowl and cover immediately with plastic wrap. Leave for 10 to 20 minutes.
  • Then uncover and, 1 by 1, peel and remove the seeds. Don't get worried if the odd bit of skin (or indeed seed) remains. Cut or tear into wider chunks/strips (I don't like this too dinky) and arrange on a large plate. Crumble over the feta, then squeeze over lemon juice and drizzle with oil. Scatter over the almonds and sprinkle on the parsley - and that, frankly, is it.

BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE



Butternut Squash with Pecans and Blue Cheese image

This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 5

4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
  • Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
  • Roast in the oven for about 30 to 45 minutes or until tender.
  • Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

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