With a decent fiery kick, and a lovely savoury pork umami flavour, the Italian ‘nduja (pronounced en-doo-yah) is growing in popularity here in the UK. And we’re pleased to say that we’ve now sourced a Yorkshire version from Lishman’s in Ilkley!
Sold ready to eat, it’s absolutely fantastic spread on hot toast, but we like to cook with ‘nduja too. Just add to stews, casseroles and chillies for a bit of oomph. Or give one of our tasty recipes a go.
Eggs in Purgatory
1 large white onion, finely sliced
10-20g of ‘nduja, depending on how hot you want it
400g tin of chopped tomatoes
Salt & pepper, to season
1 tbsp of fresh basil leaves, chopped
2 tbsp of Ewe’s Natural Rind cheese, finely grated
1) Place a large frying pan over a low to medium heat and add a splash of rapeseed oil. Once hot, add the onion and allow to cook until soft.
2) Add the ‘ndjua and stir into the oil as it cooks and softens.
3) Mix in the chopped tomatoes and cook until it reaches a gentle simmer.
4) Season to taste then form a shallow hole in the sauce at one corner of the pan. Crack an egg directly into this hole and repeat until you have an egg in each corner of the pan.
5) Cook, covered, for a further 10 minutes or so, until the eggs are cooked to your liking.
6) Sprinkle with basil and the grated cheese and serve with chunks of bread for dipping into the sauce.
Spaghetti with ‘Nduja
A knob of butter and a little rapeseed oil
1 medium white onion, very finely chopped
2 tbsp ‘nduja
150g cherry tomatoes, halved
Salt and pepper for seasoning
Half a lemon
1 tbsp fresh parsley, chopped
1) Set the spaghetti to cook in a pan of boiling water whilst you prepare the sauce.
2) Place a medium pan over a medium heat, add the butter and oil, followed by the onion. Cook until soft.
3) Add the ‘nduja and stir as it cooks into the oil and butter.
4) Now add the tomatoes and season to taste. Allow the tomatoes to cook down just a little as the pasta finishes cooking.
5) As soon as the spaghetti is cooked, drain and stir into the pan with the sauce.
6) Serve with basil and a squeeze of lemon juice.
2 tbsp plain flour
Salt and pepper, for seasoning
8 chicken thighs
1 small onion, finely chopped
2 red peppers, sliced
2 yellow peppers, sliced
2 green peppers, sliced
400mls chicken stock
1 chilli, finely chopped
Small handful fresh marjoram, chopped
Small handful fresh chives, chopped
Small handful fresh parsley, chopped
1) Preheat your oven to 180C or Gas Mark 4.
2) Place the chicken thighs in a large bowl and sprinkle the flour over, along with a little seasoning of salt and pepper.
3) Toss the thighs into the flour to ensure they are coated evenly.
4) Place a large ovenproof casserole dish over a medium heat and add the oil. Once hot, add the chicken and cook until browned on all sides. Remove from the dish and set to one side.
5) Add the onion, peppers and ‘nduja to the dish and cook until the vegetables start to soften and the nduja is melting.
6) Stir in the passata and chicken stock.
7) Bring to the boil then return the chicken to the dish along with the chilli and herbs. Give everything a good stir.
8) Transfer the dish, covered, to the oven and cook for around 40 minutes, or until the chicken is cooked through.
9) Serve immediately with mashed potatoes and seasonal veg, or a green salad.
Recipe adapted from a BBC Food recipe.
Thanks Lishman’s of Ilkley for letting us use their picture of ‘nduja.