CHRISTMAS BRUNCH WITH BINGO: NIGELLA CHRISTMAS - A HOLIDAY GIVEAWAY

 WELCOME TO BOOKIN' WITH BINGO'S

"CHRISTMAS BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SPECIAL

   CHRISTMAS BINGO BRUNCH CHOICE IS....

GIVEAWAY ENDED
NIGELLA CHRISTMAS

Food, Family, Friends, Festivities 

BY NIGELLA LAWSON

  

ABOUT THE BOOK:

Christmas is a time for family and friends, for tradition and treats. But, let’s face it, when the pressure to feed and entertain builds up, the festive season can begin to lose its sparkle…   That’s where Nigella comes in. With her no-nonsense approach, her inspirational ideas and empathy for the practical realities of the season - combined here with reliable easy-to-follow recipes and reassuring advice about planning and cooking ahead - Nigella Christmas is guaranteed to bring comfort and joy and make sure the season of good will stays that way.

Here is everything you could wish for to make your life and your Christmas easy and enjoyable: from party canapés, cocktails and manageable mass catering to scrumptious Christmas cakes and puddings; from no-fuss brunch to quick and easy homemade presents (chutneys, preserves and other delectable standbys) and edible tree-decorations. There are mouthwatering recipes with a seasonal twist and simple menus for feeding friends over the extended holiday season with minimum stress and maximum enjoyment. And, of course, exciting and inspiring variations for the Main Event itself - from her traditional super-juicy turkey with all the trimmings, to festive ginger-glazed ham and the Ultimate Christmas Pud; from goose, rib of beef, stuffed rolled pork, all the way to a special vegetarian Christmas feast, a chocolate pudding for Christmas pudding haters, a French Yule Log, Australian Christmas Pud and the Boozy British Trifle.

Nigella’s cakes, as always, gladden the heart - and, like many of the recipes here, are at home all year round - but her ‘At-a-Glance Christmas Dinner Countdown’, together with make ahead and freeze ahead tips throughout, can help take the stress and strain out of the season. With its glorious illustrations, Nigella Christmas will surely be a perennial favourite, the book we will all reach for - for inspiration and reassurance - as soon as Christmas comes round each year. 

ABOUT THE AUTHOR:

Nigella Lawson, food enthusiast, television personality and journalist, is the bestselling author of eight books: Nigella Express: Good Food Fast, Feast: Food to Celebrate Life, Nigella Fresh, Nigella Bites, How to Be a Domestic Goddess, How to Eat, which have sold in excess of 6 million copies worldwide, and Nigella Christmas: Food Family Friends Festivities. Her groundbreaking iPhone App debuted in April 2010 and her new book, NIGELLA KITCHEN Recipes From the Heart of the Home, which accompanies her television series of the same name seen on Food Network, is a return to her signature focus on feel-good food for the way we eat today, published by Hyperion in October 2010.

Nigella’s 2005 book Feast: Food to Celebrate Life inspired Nigella Feasts, which debuted on Food Network in fall 2006. The Domestic Goddess returned in her second Food Network series, Nigella Express, launched in fall 2007 in conjunction with the release of Nigella Express. American audiences also know Nigella as host of Forever Summer with Nigella, her popular cooking/lifestyle series that aired on Style, and Nigella Bites, which aired on E! Entertainment Television and Style.

In July 2003, Nigella launched Nigella Lawson’s Living Kitchen, a range of kitchen items designed in collaboration with Sebastian Conran, to widespread acclaim in the U.S.

Nigella was Deputy Literary Editor of The Sunday Times before pursuing a successful freelance career. She has written for a variety of magazines and newspapers, including The Sunday Times, Evening Standard, Guardian, Daily Telegraph, Observer, Times Magazine and in the U.S. for Gourmet and Bon Appétit magazines. She originated the restaurant column in The Spectator and wrote the food column for British Vogue for several years. Nigella also wrote a bi-monthly food column for The New York Times Dining In, Dining Out section.

Hailed as Author of the Year by the 2001 British Book Awards, Nigella was also named Bon Appétit magazine’s 2002 "Tastemaker of the Year." How to Eat was honored as the 1998 British Books Awards Illustrated Book of the Year, while How to Be a Domestic Goddess was named Cookery Book of the Year by the Guild of Food Writers in 2001. Nigella Bites received the WH Smith Book Awards 2002 Lifestyle Book of the Year, with the cooking series based on the book winning the Gold Ladle for Best Television Food Show from the World Food Media Awards in 2001.

In 1992, Nigella married the journalist and broadcaster John Diamond. John was diagnosed with throat cancer in 1997 and died in 2001. They had two children together, Cosima and Bruno. Nigella remarried in 2003 and lives in London with husband, Charles Saatchi, and her children.
Bio thanks to FoodNetwork.com.

SAMPLE RECIPES FROM NIGELLA CHRISTMAS:  

CHRISTMAS ROCKY ROAD

INGREDIENTS:

--1 1/4 cups (8 oz) bittersweet chocolate, chopped or chips

--3/4 cups (6 oz) milk chocolate, chopped or chips
--1 1/2 sticks (12 tablespoons) soft butter
--1/4 cup golden syrup, such as Lyle's, or light corn syrup
--Approx. 4 cups (7 oz) amaretti cookies (not the soft ones)
--1 cup shelled Brazil nuts
--2/3 cup candied or glazed cherries
--2 1/2 cups mini marshmallows
--1 tablespoon confectioner's sugar
--Edible glitter (optional)

DIRECTIONS:

1-Put both chocolates into a heavy-based pan to melt with the butter and syrup over a gentle heat.

2-Put the cookies into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.

3-Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.

4-Take the pan off the heat, and add the crushed cookies and nuts, whole candied cherries and mini marshmallows. Turn carefully to coat everything with syrupy chocolate.

5-Tip into an aluminum foil pan (I use one 9 1/4 x 12 inches), smoothing the top as best you can, although it will look bumpy.

6-Refrigerate until firm enough to cut, which will take about 1 1/2-2 hours. Then take the set block of Rocky Road out of the pan ready to cut.

7-Push the confectioners' sugar through a small strainer to dust the top of the Rocky Road. Then, if you like, add sprinkling of edible glitter for some festive sparkle.

8-With the long side in front of you, cut it into 6 slices down and 4 across, so that you have 24 almost-squares. 

Makes 24 big-bite-sized bars

CHOCOLATE CHIP CHILI

INGREDIENTS:

--10 (or 5 linked pairs) chorizo sausages (not the salami sort), approx. 1 1/4 lbs 

--3 1/4 lb boneless beef shank, cut into 3/4 inch cubes

--3 onions (about 1 lb), peeled
--3 cloves garlic, peeled
--1 fresh long red chile, seeded
--1/4 cup vegetable oil
--Seeds from 3 cardamom pods
--2 teaspoons ground cumin
--1 teaspoon ground coriander
--1 teaspoon ground cinnamon
--1 teaspoon dried red pepper flakes
--1/4 cup tomato paste
--1/4 cup tomato ketchup
--4 x 15 oz cans red kidney beans, drained
--3 x 14 oz cans diced tomatoes
--1/4 cup bittersweet chocolate chips
--1 cup water (swished out in one of the diced tomato cans)

DIRECTIONS: 
1-Preheat the oven to 300 F.
2-Finely chop, or process the onion, garlic and chile.
3-Heat the oil in a large ovenproof pan (with a lid) or cast-iron or enameled Dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom sees, cumin, coriander, cinnamon and red pepper flakes.
4-Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4-in. coins, letting them ooze their paprika-orange oil.
5-Drop in the cubes of beef, turning them in the pan with the chorizo and onion mix, to brown the meat.
6-Stir in the tomato paste, ketchup, drained kidney beans and diced tomatoes. Add the water and bring the chili to a boil.
7-Once it's started bubbling, sprinkle the chocolate ships over the chili and give it a good stir. Put on the lid and transfer to the oven.
8-Cook at this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.

Serves 12

   

GIVEAWAY 

I AM EXCITED TO BE ABLE TO HAVE

 NIGELLA CHRISTMAS TO GIVE

 AWAY TO ONE LUCKY FOLLOWER

 
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GIVEAWAY ENDS AT

6 PM, EST, JANUARY 12

GOOD LUCK!