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Jul 1, 2007 02:58 PM

Forever Summer: Second Course

July 2007 Cookbook of the Month: Forever Summer, by Nigella Lawson.

Please post your full-length reviews of recipes from the section on Second Course items here. Please mention the name of the recipe you are reviewing as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

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  1. Made the Lemon Slaso from the Grilled Sardines with Lemon Salsa recipe (didn't have the sardines -- used it on salmon). Very tasty. Would also be good with chicken. Will definitely make it when Meyer lemons are in season. I subbed one shallot for the red onion. I think a whole onion would be overkill.

    1. Two second courses that I have made numerous times in the past:

      Slow-Roasted Garlic and Lemon Chicken (p.138): This is a great and super easy main course for a group dinner, or for a dinner for two with tasty leftovers. It's good especially for a weekend night meal, because the prep only takes a few minutes, and it can just cook away making your kitchen smell good for 2 1/2 or so hours until it's done. The one thing that it's missing that I think that it needs is salt -- add about a teaspoon of kosher salt, and it's perfect.

      Pepper-Seared Tuna (p. 87): I always use wasabi in place of the English mustard that she calls for (which she suggests as an alternate). A really simple and tasty summer meal.

      10 Replies
      1. re: JasmineG

        I second the Slow-Roasted Garlic and Lemon chicken. It is a terrific easy standby for informal meals because timing is so flexible.

        1. re: Fuffy

          I made the Slow-Roasted Garlic and Lemon Chicken about a year ago and was verrry disappointed. The whole dish had a bitter taste which ruined it. I was really looking forward to it, too.

          Could it have been my use of Meyer lemons? We had loads of them and so used them in place of regular lemons.

          Anybody have any ideas about how the bitter taste came to be?

          1. re: oakjoan

            If your lemons had particularly bitter seeds, that could have done it -- the bitterness of the seeds could have made the whole dish bitter. Try it again, and seed the lemons first. I've used regular lemons for this and have been fine, maybe your Meyers were particularly seedy?

            1. re: oakjoan

              Sometimes, garlic can be overcooked and gets bitter.

              Also, if you are preferring and using Meyer lemons, you probably enjoy less bitter foods.

              Aging of either garlic or lemon could have created the bitterness, too.

          2. re: JasmineG

            I will be making this tonight and wondered if there is a good substitute for the wine? I can go to the store but it's over 100 degrees and I hesitate to put my DD in the car if I don't have to.

            1. re: nissenpa

              I made it with beer once, actually, with tasty results. If you don't have that, just a little chicken stock and some more lemon juice might work.

              1. re: JasmineG

                Thanks. I ended up borrowing some wine from a neighbor. I loved the way the chicken turned out. Our lemons were a bit bitter so next time I would take them out before serving. I would also peal the garlic ahead of time. The flavor of chicken and garlic was awesome BUT the peals were a bit tough. I ate too much of the wonderful chicken skin and now even after a walk I still feel too full. Will definitely try again.

            2. re: JasmineG

              I made this last week and plan on making it again for company this weekend. Do you think I could use all thighs? Everyone prefers dark meat. How do you think I should adjust the temperature?

              1. re: nissenpa

                I always only use all dark meat for this, actually (I prefer dark meat too), and I've always made it with no changes to the recipe, and it's been perfect.

                1. re: JasmineG

                  AWESOME!! Thank you so much. I really appreciate it!

            3. Lomo de Orza, p. 108

              I made this last week for dinner on a hot summer night. Nigella mentions it's based on a recipe by Penelope Casas in "Tapas: The Little Dishes of Spain". Very simple - cook slices of pork loin (I used tenderloin), and then marinate in a mixture of olive oil, garlic, dried thyme, fresh lemon juice and rosemary, overnight. I served it with a salad and romesco potatoes. Cut into cubes, this would be a nice do-ahead tapas for a dinner party.


              1 Reply
              1. re: Rubee

                I made this last week, also for a hot summer night. It served it's purpose for me - having a cold meal in an unconditioned apartment. I also had just gone for a run, so the protein/salt/fat tasted great. But, I liked it, but didn't love it. Not sure if I would make it again. It does have simplicity going for it though.


              2. Zucchini Fritters - page 156
                Tasty cakes, made better when served with a squeeze of fresh lime and a sprinkle of chopped mint. Lovely hot or cold - I liked them best at room temperature.

                1. I got the book from the library last week and immediately couldn't resist the recipe for Seared Mustard-Coated Salmon. (P. 97) I used Copper River. As Nigella says, the sugar in the mustard coating gives the fish a caramelly crust while at the same time, there's a little puckery bite from the mustard. Wonderfully easy to make and truly delicious! I served it with a saute of fresh corn kernels mixed with chopped scallions, haricots verts, red peppers, and tomatoes.

                  3 Replies
                  1. re: RGR

                    I made the Mustard-Coated Salmon tonight hoping for the same reaction you had. Alas, not to be. I liked the mustard, but I didn't care for even just the hint of sweetness with the salmon. I was trying to recall if I've ever combined sweet with fish and couldn't think of anything offhand, except perhaps a sweet-and-sour Szechuan preparation. Shrimp, yes; but not fish. I guess I just don't care for the the combination. Served it with the Raw Beet, Dill and Mustard-Seed Salad as she suggests, and wasn't particularly fond of that either. Will post in first-course thread.

                    1. re: JoanN

                      As for the salmon/sweet combo, I make a glaze of soy, maple syrup, lemon juice, and ginger. Reduce all of that and smear on the fish. Place on a cedar plank and either grill or bake. Really good, just a hint of sweetness.

                    2. re: RGR

                      I made this last night and DH and I both really liked it. It was perfect on a 90 degree day. I think the cold leftovers will be great for lunch today. It's simple and quick. I used Coleman's mustard powder (bought it at the Mediteranean store).