All language subtitles for Nigella.At.My.Table.S01E02.1080p.WEB-DL.AAC2.0.H.264-squalor

This is very delicious.

A table is more than a piece of furniture,
just as food is more than mere fuel.

When I moved into my
first home many years ago,

before I did anything else I
bought a table and not just to eat at,

but to live around.

Chin, chin, amici. Chin, chin,
everybody! Cheers. Same to you.

At my table, when I'm winding
down at the end of a long day...

They're ready for me,

and I'm ready for them.

..Celebrating friendship
at weekend feasts,

or making memories with family,
the food I eat is vibrant and varied,

but always relaxed.

Old favourites...
so far, so good.

..And fresh discoveries.

I need to be alone
with my sandwich now.

The comfort of the familiar, combined
with the exuberance of the new.

(Sizzling) Ah! I can hear
how good this is going to be.

The essential
welcoming taste of home.

There's no elegant
way to eat them,

and that's in their favour.

Whether I'm pottering about at
the stove or sitting at the table,

I want pleasure, I want
flavour and I want ease.

Life can be complicated.

Cooking doesn't have to be.

I was watching an
American TV show recently,

and I missed a
crucial part of the plot

because I was so deliciously
distracted by the waffle-eating going on.

I did try to stop myself buying a waffle
machine, 'cause I've been down this road before.

I didn't succeed, but this time I vowed I
wouldn't just consign it to the cupboard

and then give it
to a charity shop,

and actually I have to say I have
become something of a weekend waffler.

To make my waffle batter,
I start off with three eggs.

Whites here...

And yolks in here.

To the yolks

I'm going to add
450ml of full-fat milk...

A splosh of vanilla...

And 125ml of vegetable oil.

So much easier than using butter because, you
know, when you use butter you have to melt it

and then let it cool down a bit.

And this is just faster and it
makes the waffles so crisp.

And that's what I want from a
waffle - really crisp on the outside

and light and
fluffy on the inside.

Just a regular whisk here.

A teeny little

mix together,

so it's combined.

Now I can move on
to the dry ingredients.

I start with 225g
of plain flour,

followed by three tablespoons
- that's 45g - of caster sugar.

Then a pinch of salt and two
teaspoons of baking powder.

Then I just fork
everything together.

And now it's just a case of pouring
the wet ingredients into the dry,

and this flat whisk can
make sure there aren't lumps.

I don't want to beat too
fast or else I'll splash myself,

and anyway going slowly is
rather peaceful in the morning.

But now I'm gonna
rupture the calm...

By whisking the egg whites.

I want them to
get to firm peaks.

(Turns on electric beaters)

And is that not -
and it's not that noisy.

I said it's not that noisy!

(Sighs)

Time for some gentle folding.

So, these fluffy clouds will get
absorbed into the primrose batter.

It looks like a sea
of marshmallow.

Just the last bit of white.

So, same again - just making
sure, if at all humanly possible,

that there aren't any streaks of
white left in the batter at the end.

Perfect. This is just what I want from
a waffle batter - thick, smooth and airy,

and it's those bubbles that make
these waffles so celestially light.

Right, I'm going to move along
the bus and heat my waffle irons.

Just a couple of minutes.

I know there's a lot of batter but I've always
found there are a lot of takers for these,

and actually what I like to do
as well is make all the waffles up

and then freeze
them and reheat them

in the oven from frozen
whenever I feel the need.

And I can tell you
there is often a need.

An American cup measure
is my tool of choice here,

and one to be
dribbled over this iron.

And then speedily... I'm gonna
see if I can manage this. Mmm.

More dextrous than I thought.

That just needs a minute.
I'm gonna go and get my plate.

Ok, ready to turn.

And I actually almost
forgot my blueberries.

That would not be a good thing.

And now for the moment of truth.

Beautiful!

All in its golden glory.

Gonna ease this out first.

Over here, my beauties.

Tumble in a few blueberries.

And so important, 'cause it's got
those pockets waiting for it, the syrup.

A quiet morning in the
garden with waffles -

what better way to
start the weekend?

(Gentle music)

When I have friends round my table, what
I really relish is laidback informality.

Now, that doesn't mean I want
things thrown together any old how.

Obviously I want everything to taste good, but I
really want it all to look unfussily beautiful.

Tonight, that means my
pomegranate-scattered beef

and aubergine fatteh

and an aromatic
bulgur wheat salad.

And pudding. Well, pudding's
a bit of a lazy showstopper.

My passionfruit and meringue
ice-cream cake is, let me tell you,

a dream to eat and
a doddle to make.

Unsurprisingly the ice-cream
cake has to be made ahead of time,

and that makes things very
much easier on the night too.

First off, I scoop the pulp -

seeds and all - out
of four passionfruit.

Then I whisk 300ml of double
cream until thickened but not stiff.

When I'm happy with the
consistency of the whipped cream,

I add the fragrant passionfruit.

Now I pour in four
teaspoons of orange liqueur,

which seems to bring out the
flavour of the passionfruit so well.

Then I very enjoyably crumble in
eight shop-bought meringue nests.

I want a mixture of small
pieces and sugary dust.

Then I gently fold
everything together.

Spoon this mixture into a loaf tin drapingly lined
with cling film, pressing down on it as you go.

Then wrap the tin well before
putting it in the freezer overnight.

And that's all there is to it.

The beef and aubergine fatteh
can be done at the very last minute,

so I'll get on first with a gorgeous
accompaniment that can stand easily.

I start my nutty and
spiced bulgur wheat

by warming some
olive oil in a heavy pan.

Into that goes a mixture of
coriander and cumin seeds.

Then I add some
dried thyme and -

well, it would be rude not to -
a generous hit of nigella seeds.

I finally grate in
the zest of a lemon,

and then I give everything a stir, the
warm oil bringing out the fragrance.

Then all that remains is
to tip in the bulgur wheat,

give it a quick stir and
swiftly cover with cold water.

Add salt - I like to
salt very generously -

then bring the pan to the boil,
clamp on a lid, turn the heat to low,

and cook for 15 minutes.

Then off the heat you can just
leave it covered till supper time.

My middle eastern inspired
main course starts with pita

toasted simply in the oven.

Whenever I have friends round,

I just have to stop myself making
this beef and aubergine fatteh.

I first had a version of it
in a Lebanese restaurant

and I've been obsessed
with it ever since.

Now, I can do this 'cause
I have asbestos fingers

and I'm impatient, but a wiser person
might let these pita triangles cool

a bit before arranging
them on the plate.

So, the toasted pita layer is done.
Now for the beef and aubergine,

which starts off
with olive oil...

A generous amount.

And some finely chopped onion.

And I want to cook
this patiently and gently

so that it's soft and golden.

I'm going to turn the heat up

and add these Dolly mixture
sized cubes of aubergine.

Just one aubergine
that makes this pile.

The reason I cut the
aubergine into such small dice,

intensely boring though it is, is not
only because they'll cook faster that way,

but because they'll also give a much
more even covering on the pita later.

And so now the aubergine
confetti has softened and fused

almost with the onion,

some spicing is in order
- cumin and coriander.

I'm using ground cumin
and ground coriander here,

which gives a much
more pungency.

And now that glorious
aleppo pepper.

So beautiful.

It looks like
flakes of terracotta.

A generous amount of salt.

Aubergine is quite extraordinary
at just drinking up flavour.

So, on top of these
toastily spiced aubergines,

some minced beef.

I need the heat up a bit for the
beef because I want it to brown fast.

Now, this isn't a sauce, I'm not gonna add
any liquid, because what I want to do is

to be able to add it in warm spiced
crumbles to the toasted pita bread.

It isn't going to take very long to cook, but
while it does i'm going to have a casual tidy-up.

So, the second layer is cooked,

and I'm just going
to leave it here,

and I will get on
with layer three.

For this I need a small pan with a
little bit of hot water at the bottom

and my bain-Marie helmet.

And, you know, calling it a sauce makes it
sound so much more complicated than it is,

'cause really it's just a
question of stirring together

a lovely lot of Greek
yoghurt with some tahini.

Now, the tahini you've got to have at
room temperature before you use it,

otherwise you'll just break
a spoon trying to get it out.

Quite a bit of this
soft sesame paste.

And a lot of lemon.

A real citrus burst here -
there's one decent-sized lemon.

Add a bit of salt.

And two fat cloves of garlic.

This has got a bit of a kick.

I'm going to turn the heat off now, because
the steam from the water underneath,

as it is, will be enough to warm this mixture,
which I want just above room temperature.

And when it gets there, it has the
texture of softly whipped double cream

and you can see that it's
billowingly increased in volume.

Mmm, perfect. It
needs nothing else.

So, now for the grand assembly.

So first we mound it on,

the warm, spiced crumbles
of beef and aubergine.

And now I'm going to drape it
with this creamy tahini sauce.

I quite like a bit of the beef
peeking out underneath, though.

I'll just sprinkle a bit of that
aleppo pepper I used earlier on top.

Turn of the pomegranates, and
I'm going to add some in almost

bejewelled clumps.

And now the toasted pine nuts.
And there are a lot of pine nuts

and there are a lot of
pomegranate seeds,

because they're not just decoration
- beautiful though they are -

it's all about adding
texture as well.

And finally, some finely
shredded fresh mint.

You know, I think of this as a refined
middle eastern version of nachos,

which I'm now going
to bear proudly aloft.

Wow, look at that.
Look, a slice of fatteh.

Here we go. That's a good one.

It's very, very good.

Now, my finishing touches to the bulgur wheat
- a scattering of toasted flaked almonds

and roughly chopped parsley. And
i'm going to give you a few more bits.

(Indistinct conversation)

Mmm. Mmm.

Very delicious. The
pomegranate seed - marvellous.

Delicious.

I'll leave everyone happy at the table
while I busy myself stove-side for a moment.

My passionfruit ice-cream
cake has a partner in crime,

and that just happens to be a rather
fabulous coconut caramel sauce,

and for that I need 50g
of soft, unsalted butter.

And then 50g of caster sugar.

And 50g also

of soft, light brown sugar.

And finally about the same
weight of golden syrup.

Come on, baby.

And let this melt now.

I'm going to give it a little
swirl just to help matters along.

Just going to give it a little stir,
to make sure there are no lumps.

And if I can leave it alone for a
moment, I'm gonna let it come to a simmer.

Mmm! It is bubbling
away here like honeycomb.

Get it off the hob
just for a moment,

and into this cauldron
of bubbling caramel

I'm gonna add 250ml
of coconut cream.

Just give it a bit of a swirl.

Don't worry if it doesn't look very smooth at
this stage, all will come good - better than good.

So, back on the heat.

And now it's come to a bubble,

and as you can see it
sort of spurts and pops

like one of those dancing
fountains that children

just love running through,
and getting drenched.

Once this is done, I
will pour it into a jug

and then it can cool.

And I'm ready to slice the ice.

So you can see why I added this overhang,
I can just lift the ice-cream cake out.

I normally don't go in
for individual plating,

but this ice-cream
is so dreamy and soft

and I don't want
it to start melting,

so I treat it as a bit of a 'cut
and come again' number.

There we are.

So, first cut...

You know the rest.

It has almost an Italian
semifreddo texture

and the rest I can wrap up

and stash in the freezer
for greedy people.

(Mouths words)

And I'm going to drizzle
on the coconut caramel now,

just a little bit, because there'll be plenty
more on the table for people to help themselves.

That's perfect.

I don't think it matters whether it goes on thinly
or thickly - covering myself because obviously

uniformity is not
one of my strengths.

Right, they're done and I
don't need this now so... mmm.

I'm not silver service so I
can't take them all on my arm,

so two for now and
I'll be back for the rest -

and my wine.

Lovely. Oh, not childish at all.

Not at all. Yeah. Are you
gonna go for the extra...

Oh, my god, that's
a big one. Mmm.

That was, wasn't it? Yeah.

Mmm. Actually the coconut comes
through incredibly well, doesn't it?

Watching people eat
my favourite dessert.

I like it. So this is... Oh.

Very passionfruity. Good
crunch, I like that crunch.

Mmm, it is good.
The crunch is good.

(Laughter)

Mmm. Delicious.

I am cursed with being
a very bad sleeper,

and I have to say I do an
awful lot of moaning about it.

But insomnia does
have its benefits.

As I lie awake, I focus very
fruitfully on what I could be eating.

This toasted brie, parma ham
and fig sandwich is a case in point.

I got the inspiration for
it in the otherwise fretful

small hours one night,

and I don't really know why,
because in the daylight hours

it would never have occur to
me to start cooking with brie,

and I do realise it's not
the chicest thing to be doing,

but I have to say, this sandwich
turns out to be food for the gods,

and I'm just that little bit
happier when I have figs,

parma ham and brie in the house.

First, the bread.

I want to cut it generously, but
not so thick that it stops the cheese

from melting in the middle.

And now... I do realise that

many French people would
think it's a crime to make a toasted

sandwich with brie but really they just
have to have one bite to forgive everything.

Good, thick spreading.

I know it's not done

to take the nose off the
cheese but... it's gone now.

Ready for my layering up.

Bit of pepper - bit of
white pepper, I feel.

A plumpscious black fig.

I'm gonna take the end off.

Just cut it into rounds.

And that goes on one
piece of brie-spread bread.

Mmm.

One for me. Another one for me.

It's all for me, frankly.

And some parma ham.

It's quite italianate, the
fig and ham, of course.

I suppose the brie is the
imposter, but it works so well,

and that's all that matters.

Mmm. Pink as a kitten's tongue.

Now, I know I said it was a toasted sandwich,
but in fact I'm frying it in butter.

Just a bit of butter.

And a smaller bit of oil to
stop the butter from burning.

So, while that's melting I'm going
to squidge my sandwich together.

Very enjoyable.

The pan's ready, my sandwich
is ready, I am more than ready,

so I'm going to lower
it gently into the pan.

And I have a special implement for this
that I bought in america a few years back...

I can press down.

The idea is that the bread is
golden and crisp on the outside,

and in the middle the
cheese is warm and oozy,

the ham tender
and the fig juicy.

I'm gonna help this turn.

Just do the same on the other side,
but I need a teeny bit more butter.

Fair's fair - I've
got it on one side.

And a pin-prick of oil.

Now my patting is
slightly impatient.

So that's cooked perfectly.

So... out it comes...

Back on the board.

I'm gonna cut it in half, so...

Mmm.

I need to be alone
with my sandwich now.

Captioned by
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