12 Recipes Using Nutmeg

Creamy cauliflower & broccoli bake

INGREDIENTS

  • 1 large head of cauliflower
  • 1 vegetable stock cube
  • 1 large head broccoli
  • 200g tub crème fraiche
  • 1 tbsp wholegrain mustard
  • splash of white wine (if you have some)
  • generous grating nutmeg
  • 2 slices stale bread, whizzed into crumbs

METHOD

1. Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)

2. Heat oven to 200C/180C fan/gas 6. Mix together the crème fraiche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top

Baked carrot & sweet potato mash

INGREDIENTS

METHOD

  1. Put the veg in a large pan, cover with water and bring to the boil, then put a lid on the pan and cook for 15 mins until really tender. Drain and leave to steam-dry for a few mins. Once completely dry, return to the pan and mash with the cream, nutmeg, cinnamon and plenty of seasoning. Transfer the mash to an ovenproof gratin dish, sprinkle with the breadcrumbs and drizzle with a little olive oil. Can be made the day before and chilled.
  2. Bake at 220C/200C fan/gas 7 for 35 mins until the top is golden and crunchy, and the mash is piping hot

Creamed corn

INGREDIENTS

METHOD

Melt butter in a medium saucepan. Add onion, cook gently for 8-10 mins to soften, then add the corn and 4 tbsp water. Stir and cover, cook for 10-12 mins until the corn is tender, then add sugar, some seasoning and nutmeg.

Grilled Chicken with Green Peppers

INGREDIENTS

  • 2 garlic cloves, finely grated
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. fish sauce
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. garlic powder
  • 2 tsp. crushed red pepper flakes
  • 2 tsp. dried thyme
  • 2 tsp. ground allspice
  • 2 tsp. onion powder
  • 1 tsp. freshly ground black pepper
  • 1 tsp. paprika
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 3 Tbsp. vegetable oil, plus more for grill
  • 16 skin-on, bone-in, chicken thighs (about 5½ lb. total)
  • Kosher salt
  • 1large green pepper, thinly sliced
  • Coarsely chopped cilantro and lime wedges (for serving)

METHOD

  1. Whisk garlic, lime juice, fish sauce, cayenne, brown sugar, garlic powder, red pepper flakes, dried thyme, allspice, onion powder, black pepper, paprika, cinnamon, nutmeg, and 3 Tbsp. oil in a large bowl. Add chicken, season generously with salt, and turn several times to coat. Let sit, turning chicken pieces once, at least 2 hours, or cover and chill up to 1 day.
  2. Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, turn one or two burners to medium-low). Lightly brush grate with oil. Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20–25 minutes longer. Transfer chicken to a platter and let rest 10 minutes.
  3. Top chicken with green peppers and cilantro and serve with lime wedges for squeezing over.

Custard tart with nutmeg pastry

INGREDIENTS

  • 500g pack shortcrust pastry
  • 1 whole nutmeg
  • 4 large eggs
  • 140g golden caster sugar
  • 300ml double cream
  • 300ml whole milk
  • 1 vanilla pod, seeds scraped out

METHOD

  1. Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
  2. Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it’s ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices

Turnip & butternut smash

INGREDIENTS

METHOD

  1. Put the vegetables in a large pan, cover with water and bring to the boil. Simmer for 15 mins or until the vegetables are very tender, then drain.
  2. Leave the vegetables to steam dry in a colander for a few mins, then return to the pan. Add the milk, butter and nutmeg, then season. Crush the vegetables to a chunky mash and serve.

Tomato and
Parmesan Risotto

INGREDIENTS

  • 5 cups low-sodium chicken broth
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 Tbsp. tomato paste
  • 2 cups cherry tomatoes
  • ¼ tsp. freshly grated nutmeg
  • 1 cup arborio or carnaroli rice
  • Kosher salt
  • 2 Tbsp. unsalted butter
  • 2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
  • Freshly ground black pepper

METHOD

  1. Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
  2. Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
  3. Stir in rice; season with salt and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
  4. Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

Seven Spice grilled
lamb chops with a parsley salad

INGREDIENTS

  • 1 cup plain whole-milk yogurt (not Greek)
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ½ tsp. ground cardamom
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 12 untrimmed lamb rib chops (about 3 lb.), patted dry
  • Kosher salt
  • 1 small red onion, very thinly sliced
  • 1 cup coarsely chopped parsley
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. sumac

Ingredient Info

  • Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty food stores, and online

METHOD

  1. Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
  2. Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
  3. Let lamb sit at room temperature 1 hour before grilling.
  4. Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.
  5. Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
  6. Serve lamb chops with parsley salad spread on top

Easy
pudding

INGREDIENTS

  • 175g unsalted butter, softened, plus extra for greasing
  • 175g self-raising flour
  • 140g soft light brown sugar
  • zest 1 lemon
  • zest 1 orange
  • 2 eggs
  • 25g natural glacé cherries, quartered
  • 25g sultana
  • 25g currant
  • 25g mixed peel
  • grating of nutmeg

METHOD

  1. Heat oven to 200C/180C fan/gas 6. Butter 6 individual puddings basins or dariole moulds and line the bottom of each with a small circle of baking parchment. Sit them in a deep roasting tin and boil the kettle.
  2. Place the butter, flour, sugar and zests and eggs into a bowl with a pinch of salt. Whisk with an electric hand whisk until just combined. Stir in the dried fruit, then divide between the moulds. Carefully pour hot water from the kettle into the tin until it comes about one-third to halfway up the sides of the moulds. Bake for 25-30 mins until a skewer pushed in comes out clean. Serve straight away. If making ahead, leave the puds to cool, cover for up to a day, then turn out of the moulds into a microwave-proof dish and microwave, three at a time, for 1-2 mins on High until hot. Turn out the puddings, pour over some of the Nutmeg custard (see recipe, below) and add a grating of nutmeg, if you like.

Sausage and Ricotta Baked Cannelloni

INGREDIENTS

Béchamel

  • 6 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • 3 cups whole milk
  • 1 oz. Parmesan, grated (about ½ cup)
  • Pinch of cayenne pepper
  • Pinch of ground nutmeg
  • Kosher salt

Assembly

  • 2 bunches green Swiss chard
  • 3 Tbsp. extra-virgin olive oil
  • 1 lb. sweet Italian sausage, casings removed
  • 1 lb. whole-milk fresh ricotta
  • Kosher salt
  • 1 lb. fresh pasta sheets (about 16 6×4″ pieces) or 12 oz. dried jumbo shells (about 30)
  • 2 cups store-bought marinara sauce
  • Grated Parmesan (for sprinkling

METHOD

Béchamel

  1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium-high. Whisking constantly, bring to a simmer. Reduce heat to maintain a simmer and cook just until thick and no longer floury tasting, 8–10 minutes. Add Parmesan and whisk until melted, then whisk in cayenne and nutmeg; season with salt. Cover béchamel and keep warm until ready to use.
  2. Do Ahead: Béchamel can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, whisking constantly and adding a splash of water if needed to loosen.

Assembly

  1. Remove ribs and stems from Swiss chard leaves and thinly slice. Tear leaves into large pieces. Combine oil and sausage with Swiss chard ribs and stems in a large skillet and set over medium-high heat. Cook, breaking up sausage with a heatproof rubber spatula or wooden spoon into small pieces, until sausage is almost cooked through, 5–7 minutes.
  2. Add Swiss chard leaves to skillet a handful at a time, tossing and letting them wilt slightly between additions, until all the leaves have been added. Cook, reducing heat as needed (liquid should be bubbling slightly at this point), until liquid is almost completely evaporated (it’s important to dry out the Swiss chard here so the filling isn’t soggy), about 5 minutes. Transfer to a large bowl. Let cool 5 minutes, then stir in ricotta. Season filling with salt.
  3. If using pasta sheets, cook in a pot of boiling salted water 1 minute. Transfer to a large bowl of cold water and let cool, about 30 seconds. Lay out a row of pasta sheets on a rimmed baking sheet (don’t overlap), then top with a sheet of waxed or parchment paper. Repeat with remaining pasta sheets, placing sheets of paper between each layer.
  4. If using shells, cook in a pot of boiling salted water, stirring occasionally, just until very al dente, about 3 minutes less than package instructions; rinse under cold water to cool quickly.
  5. Preheat oven to 375°. Spread half of béchamel into a 13×9″ baking dish. If using pasta sheets, lay out a sheet on a clean surface with a short end facing you. Spoon a heaping ¼-cupful of filling so it runs all the way down the centre. Roll pasta around filling to create a 1¼”-diameter tube (the pasta will overlap quite a bit). Repeat with remaining pasta sheets, arranging in baking dish as you go to create 2 rows. If using shells, spoon a heaping tablespoonful of filling into each shell and nestle next to each other to create rows (you’ll have about 5 rows of 6 shells each). Spread remaining béchamel over cannelloni, then marinara sauce. Top with Parmesan.
  6. Bake cannelloni until edges of pasta are lightly browned and sauce is bubbling around edges of pan, 30–40 minutes.
  7. Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill

Simply the best Bolognese

INGREDIENTS

  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 small carrot, peeled, chopped
  • 3 Tbsp. extra-virgin olive oil
  • 1 lb. ground beef chuck (20% fat), patted dry
  • Kosher salt
  • 3 oz. thinly sliced pancetta, finely chopped
  • 1 cup dry white wine
  • ⅓ cup tomato paste
  • 1 bay leaf
  • Pinch of finely grated nutmeg
  • 2 cups (or more) homemade chicken stock or low-sodium chicken broth
  • 1 cup whole milk
  • 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni
  • 2 oz. finely grated Parmesan (about ½ cup), plus more for serving

METHOD

  1. Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
  2. Heat oil in a large pot over medium. Break beef into small clumps (about 1½”) and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
  3. Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
  4. Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
  5. Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
  6. Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.
  7. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
  8. Transfer pasta to a platter and top with more Parmesan.
  9. Do Ahead: Sauce can be made 4 days ahead. Cover and chill

Fish pie with potato crust

INGREDIENTS

For the potato crust

For the sauce

For the filling

  • 200g skinless smoked haddock fillet, pin-boned and cut into 3cm pieces
  • 200g skinless cod
  • 200g skinless salmon fillet, pin-boned and cut into 3cm pieces
  • 140g frozen peas
  • 4 eggs
  • small bunch parsley
  • small bunch dill, chopped
  • juice ½ lemon

METHOD

  1. Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
  2. While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left – this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
  3. Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling

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