Nadiya Hussain demonstrates how to create the perfect dishes to compliment any kind of day. Whether it is a treat day, a family trip or a lazy weekend, Nadiya makes tasty and nourishing recipes that will bring smiles to the faces of everyone. The theme for Nadiya’s Family Favourites episode 1 is family days out, and Nadiya’s dishes are a warming chai spiced vermicelli, picnic-perfect cheese biscuits with tomato jam, a filling and delicious samosa pie and a feast of prawn saffron biryani to come home to.
Nadiya’s quest to find the best homemade pasty in Britain takes her to Cornwall, where she meets Cornish pasty Amateur World Champion Gillian, and her fascination with the yellow fields that sprinkle our countryside take her to a rapeseed oil farm in Northampton. So, pop the kettle on, make yourself comfy and let her show you her family favourite recipes.
Nadiya’s Family Favourites episode 1 recipes:
Samosa pie
Nadja’s all-time favourite street food snack turned into her favourite picnic recipe. With an aromatic meaty filling and a crisp shell made with hot water crust pastry.
Prawn saffron biryani
This saffron prawn biryani recipe is a lighter, zestier version of its meatier counterpart. A one-pot classic.
Method
Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside.
To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes.
Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan.
Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery.
Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides.
Pop in half of the rice and spread it evenly across the bottom of the pan and put all the prawn mixture on top of the rice.
Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve.
Chai-spiced vermicelli
Traditional butter and milk have been replaced with coconut, making this easy vegan breakfast. It is warm, delicious and toasty, in all senses, and a perfect way to start the day.
Method
Put a saucepan over a medium heat and drop in the coconut. Toast for a few mintues, stirring occassionally. Be careful not to leave the pan, because it will burn quickly.
Transfer the coconut to a bowl and set aside. Using a dry bit of kitchen paper, wipe the inside of the pan to remove any extra bits of coconut.
Put the pan back on a medium heat and add the vermicelli. If you have bought the kind that comes entwined like a bird’s nest, just gently crush it in your palms and drop it into the pan
Toast the vermicelli for about 5 minutes, or until the strands are golden brown. Make sure you keep stirring and moving the noodles around – they toast unevenly, which makes them a beautiful patchy brown colour. If you need to walk away for a minute or so while you are toasting, just take the pan off the heat.
As soon as the noodles are ready, add the cinnamon, bay leaf and cardamom pod and toast for another 2 minutes. You will know it is ready when your nostrils are filled with the aroma of these beautiful whole spices.
Now add the coconut oil. If your oil is still in solid form, just stir it around until it has melted and coated the vermicelli.
Stir in the coconut cream, then add the sugar and cook gently on a low heat so the spices to infuse and the mixture thickens – this can take about 10 minutes. Don’t cover the pan or it could boil over. You will know it is ready when the bubbles slow down and the mixture has thickened and reduced.
Pour into bowls and sprinkle with the toasted coconut flakes.
