Prepare a lockdown treat for five of your nearest and dearest with Nadiya Hussein’s tasty recipes


THE latest tightening of Covid rules has knocked social butterflies for six.

The Prime Minister warned this week we could be slapped with a £100 fine for meeting in groups of six or more from Monday onwards.

Bake Off champ and telly chef Nadiya Hussain has picked out half a dozen of her most popular recipes you can enjoy with five of your mates or family

7

Bake Off champ and telly chef Nadiya Hussain has picked out half a dozen of her most popular recipes you can enjoy with five of your mates or familyCredit: Chris Terry

To soften the blow, Bake Off champ and telly chef Nadiya Hussain has picked out half a dozen of her most popular recipes you can enjoy with five of your mates or family.

Nadiya said: “Some of my best meals have been with close friends and family.

“These recipes show you can have a delicious feast with five of your nearest and dearest.”

Here are six to savour, from sweets treats to Sunday lunch.

Stunning starter

Bao buns with spicy tuna

These bao buns will go down a treat with guests

7

These bao buns will go down a treat with guests

Cooking: 2 hours 15 minutes.

YOU NEED:

For the buns:

  • 500g plain flour
  • 2 tspn salt
  • 2 tbsp sugar
  • 2 tspn fast-action yeast
  • 300ml warm water

For the spicy tuna:

  • 440g tuna steaks (sashimi grade), finely chopped
  • 2 spring onions, finely chopped
  • 1 red chilli, finely diced, with seeds
  • 2.5cm piece of ginger, peeled and grated
  • 2 tbsp honey
  • 5 tbsp soy sauce
  • 2 tspn sesame oil
  • 1 tbsp black or white sesame seeds
  • A small handful of fresh coriander, chopped

METHOD:

  1. Put the flour, salt, sugar and yeast in a bowl and mix together.
  2. Make a well in the centre and add the water, then bring the dough together.
  3. If you are using a mixer, knead for five minutes on a high speed. If you are doing it by hand, knead for ten minutes. The dough should be lovely and shiny and stretchy.
  4. Place back in the bowl and leave to prove for an hour, covered, in a warm place until the dough has doubled in size.
  5. Meanwhile, cut out ten squares of baking parchment measuring 10cm x 10cm and have two baking trays at the ready.
  6. Roll the dough into a sausage shape and cut it into ten equal pieces (around 80g each). Roll each one out to a circle 5mm thick and brush all over with oil.
  7. Brush a chopstick with oil too, then lay it in the centre and fold over the dough to create a semicircle. Pull out the chopstick.
  8. Place on a piece of paper and then on a baking tray.
  9. Do this to all ten pieces of dough, then cover with a piece of greased clingfilm and leave for 30 minutes, until doubled in size. Depending on the size of your steamer, steam as many as you can at a time without overcrowding it.
  10. They should take five to six minutes to cook, until springy to the touch.
  11. While the buns are steaming, make the spicy tuna. Put the chopped fish into a bowl and add the onions, chilli, ginger, honey, soy sauce, sesame oil, sesame seeds and chopped coriander. Snap open the steamed buns and fill them with the spicy tuna.

Birthday fun

Banana ice cream cheesecake with blueberry compote

This cheesecake only takes 15 minutes to bake

7

This cheesecake only takes 15 minutes to bakeCredit: Chris Terry

Preparation: 30 minutes, plus chilling and freezing.
Cooking: 15 minutes.

YOU NEED:

For the base:

  • 160g porridge oats
  • 160g roasted whole hazelnuts
  • 60ml coconut oil, plus extra for greasing the tin
  • 185g golden syrup
  • Pinch of salt
  • For the filling:
  • 7 bananas, chopped and frozen (about 580g)
  • 2 tbsp golden syrup
  • Half tspn ground cinnamon
  • 1 tbsp cocoa powder

For the compote:

  • 250g fresh or frozen blueberries
  • Half a lemon, zest and juice
  • 100g caster sugar

METHOD:

  1. Start by lining and lightly greasing the base and sides of a 20cm round, loose-bottom tin, 7.5cm deep.
  2. Make the base of the cheesecake by toasting the oats and the hazelnuts in a large frying pan on a medium heat for about five minutes until they just start to turn a golden brown, making sure to stir all the time to keep the oats moving.
  3. Pop them straight into a food processor and blitz to a fine crumb. Now add the coconut oil and golden syrup, blitzing again until it all clumps together.
  4. Throw the mixture into the prepped tin and, using the back of a spoon, press into the base and 2.5cm of the sides. Leave the base to chill while you make the filling.
  5. Make the topping by taking out the frozen chopped bananas and adding to a food processor with the golden syrup, cinnamon and cocoa.
  6. As tempted as you might be to begin whizzing, walk away for five minutes and allow the bananas to defrost very slightly so they process more easily. Then blitz until you have what looks like soft-scoop ice cream.
  7. Quickly spoon the mixture on top of the prepped base and pop into the freezer until you are ready to eat.
  8. When you are ready, make the compote by adding the blueberries, lemon zest and juice and the sugar to a pan and stirring over a medium heat until the blueberries have just softened.
  9. This should take just a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving.
  10. Take the cheesecake out of the freezer, slide it out of the cake tin and put it on to your serving dish. Top with warm compote and leave for a few minutes before slicing. Enjoy!

Lazy brunch

Onion pretzels

These onion pretzels are the perfect snack

7

These onion pretzels are the perfect snackCredit: Chris Terry

Cooking: 25 minutes.

YOU NEED:

  • 500g strong bread flour, plus extra for dusting
  • 7g fast-action yeast
  • 25g caster sugar
  • 30g crispy fried onions
  • 1 tbsp onion granules
  • 2 tspn dried chives
  • 50g unsalted butter, melted, plus extra for greasing the trays
  • 300ml warm water
  • 3 tbsp bicarbonate of soda

To finish:

  • 1 medium egg, lightly beaten
  • 1 tspn paprika
  • 1 tspn onion granules
  • 1 tspn salt
  • Toppings:
  • Cream cheese
  • Smoked salmon

METHOD:

  1. Start by adding the flour to a large mixing bowl with the yeast, sugar, onions, onion granules and chives then mix until well combined.
  2. Add the butter and mix through using a cutlery knife.
  3. Make a well in the centre. Add the water and mix until the dough comes together.
  4. Attach the dough hook to a free-standing mixer and knead for five minutes on a medium setting until the dough is smooth and stretchy. Cover and leave until the dough doubles in size.
  5. Grease two baking trays. Take the dough out and divide into 12 equal-sized balls, about 75g each. Roll out each ball to a 30cm sausage shape then tie into a knot as pictured, above, tuck the ends underneath and pop on to the greased trays. Leave covered with greased clingfilm for 15 minutes.
  6. Preheat the oven to 200C/fan 180C/gas 6.
  7. Bring a large saucepan of water to the boil. Add the bicarbonate of soda, stir in well until dissolved, then leave to simmer.
  8. Gently drop in a few of the dough knots – just enough so they don’t touch – and cook for ten seconds. Flip them over with a slotted spoon and leave in for another ten seconds. Remove, drain and pop back on to the greased tray. Repeat with the rest of the dough knots.
  9. Next, glaze them with the beaten egg. Mix the paprika, onion granules and salt together, sprinkle all over the knots and bake for 12 minutes.
  10. Take out, leave to cool a little on a rack and eat while they are still warm.
  11. Serve with lashings of cream cheese and smoked salmon.

Shareable nibbles

Cranberry and chilli brioche wreath

Your guests won't be able to keep their hands off this brioche wreath

7

Your guests won’t be able to keep their hands off this brioche wreathCredit: Chris Terry

Preparation: 40 minutes, plus overnight proving.
Cooking: 20 minutes

YOU NEED:

  • 4 large eggs
  • 20ml whole milk
  • 350g strong bread flour, plus extra for dusting
  • 7g fast-action yeast
  • 30g caster sugar
  • 5g salt
  • 2 tspn chilli flakes
  • 200g dried cranberries, chopped
  • 200g unsalted butter, softened and cubed
  • 1 x 250g Camembert with a wooden casing

To finish:

  • 1 egg, lightly beaten
  • a good pinch of sea salt
  • 2 tbsp fine-shred marmalade

METHOD:

  1. Whisk the eggs and milk to incorporate.
  2. Add the flour, yeast, sugar and salt to another bowl and mix until well combined.
  3. Add the chilli flakes and the cranberries and mix through.
  4. Make a well in the centre, add the milk mixture and bring the dough roughly together.
  5. The mixture will look quite wet and more like a very thick cake batter, but don’t worry.
  6. Using a free-standing mixer with a dough hook attached, slowly add the butter, a little at a time, until you have used it all up. Then knead the dough on a fast setting for ten minutes.
  7. Cover, pop into the fridge and leave to prove overnight.
  8. Next day, line a large baking tray with baking paper. Take the bottom half of the wooden casing the cheese comes in and put it in the centre of the baking tray. Put the cheese back in the fridge.
  9. Tip the dough out on to a lightly floured surface and knock the air back. Roll out into a sausage shape and divide into five equal pieces.
  10. Divide each one into five, so you have 25 little dough balls.
  11. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball.
  12. Arrange the first ten around the wooden cheese case then the following 15 around them, leaving small gaps to allow them to prove.
  13. Cover with some greased clingfilm and leave until doubled in size.
  14. Preheat the oven to 190C/fan 170C/gas 5.
  15. Take the cheese out of the wrapper and pop into the wooden casing.
  16. Brush the dough balls with the beaten egg and sprinkle all over with a generous helping of salt. Bake for 20 minutes. Add spoonfuls of marmalade to the hot cheese and you are ready to eat.

Magnificent main

Chicken, brie, cranberry and pink pepper pithivier

This magnificent main will have all your guests asking for more

7

This magnificent main will have all your guests asking for more

Preparation: 30 minutes, plus chilling.
Cooking: 50 minutes. Assemble up to a day in advance and bake to serve.

YOU NEED:

  • 2 x 500g blocks of puff pastry
  • 3 tbsp olive oil
  • 4 cloves of garlic
  • 1 onion
  • 1 tspn salt
  • 4 tbsp pink peppercorns, crushed
  • 300g chicken thighs, cubed
  • 100g dried cranberries
  • 2 egg yolks, lightly beaten
  • 200g brie cheese

METHOD:

  1. Line two baking trays with baking paper.
  2. Take the puff pastry blocks and roll them one by one on a floured surface. Roll to a 5mm thickness and cut using a 25cm round, then cut another circle to a 30cm round.
  3. Leave both to chill on a tray while you make the filling.
  4. Start by adding oil to a non-stick pan. Blitz the garlic and onion to a smooth paste.
  5. Add the paste to the hot oil and cook until the mixture is thick and brown. This should take about ten minutes over a medium heat.
  6. Add the salt and peppercorns, then mix.
  7. Add the chicken along with the cranberries and mix and cook until you have a dry chicken mix and the chicken is cooked through. This should take seven minutes at most.
  8. Take off the heat and leave to cool completely.
  9. Next, take the smaller round and lightly brush the edges with egg yolk.
  10. Carefully slice off the top and the base of the brie, just to make it shorter.
  11. Pop the brie in the centre of the round then add the chicken all around the edge and over the top of the brie, patting it into a mound while taking care to avoid the brushed egg yolk edge.
  12. Then take the second, larger circle and place on top.
  13. Push down over the filling, easing out any air bubbles as you go and sealing firmly all around the edges.
  14. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Next, preheat the oven to 200C/fan 180C/gas 6 and put a tray in the oven to heat up.
  15. Flute the edge using the back of a knife to create a scalloped edge and score the top.
  16. Brush the egg yolk again and bake for 25 to 30 minutes.
  17. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/fan 160C/gas 4.
  18. Serve straight from the oven.

Sunday lunch

‘Tandoori’ oven chicken with burnt-butter rice

This recipe will feed a hungry family  . . . with enough for leftovers!

7

This recipe will feed a hungry family  . . . with enough for leftovers!

Cooking: 30 minutes

YOU NEED:

For the chicken:

  • 4 skinless chicken thighs and
  • 4 skinless breasts, flesh slashed on each
  • 2 tbsp ghee, melted
  • 4 tbsp tandoori spice mix
  • For the sauce:
  • 400g yoghurt
  • 5 tbsp chickpea flour
  • 35g melted ghee
  • 4 tbsp tomato puree
  • 3 tbsp tandoori spice mix
  • For the rice:
  • 500g basmati rice, washed and drained
  • 200g butter
  • 1 tspn salt
  • 1 litre boiling water
  • For the red onion and apple salad:
  • 2 red onions, thinly sliced
  • 2 green apples, cut into thin sticks
  • A squeeze of lemon juice
  • 1 tspn salt
  • A small handful of fresh mint

To serve:

  • Sliced red chillies, to taste
  • Fresh coriander, chopped

METHOD:

  1. Preheat the oven to 220C/fan 200C/gas 7 and have a roasting dish ready into which all the chicken will fit.
  2. Put the chicken into the tray. Massage the ghee into the skin and sprinkle with the tandoori spice mix. Bake in the oven for 15 minutes.
  3. To make the sauce, put the yoghurt, chickpea flour, ghee, tomato puree and tandoori spice mix into a bowl and combine. Reduce the temperature of the oven to 200C/fan 180C/ gas 6.
  4. Remove the chicken from the oven and pour the yoghurt mix all over the top, then put back into the oven for another 30 minutes.
  5. Meanwhile, cook the rice. Put the butter into a large pan on a high heat until it becomes a golden-brown colour.
  6. As soon as it does, add the rice and salt and stir.
  7. Next, add the hot water and keep stirring until it comes to the boil. Once it does, keep stirring until all the liquid has evaporated.
  8. Pop the lid on the pan and leave the rice to steam on a low heat for ten minutes.
  9. To make the salad, mix together the onions, apples, lemon juice, salt and mint.
  10. When the chicken is ready, sprinkle with red chillies and coriander then serve with the burnt-butter rice.
The Queen gets a birthday cake from Nadiya Hussein

GOT a story? RING The Sun on 0207 782 4104 or WHATSAPP on 07423720250 or EMAIL exclusive@the-sun.co.uk




Credit :
www.thesun.co.uk

Leave a comment
Stay up to date
Register now to get updates on promotions and coupons.

Shopping cart

×