to think that Nigella doesn't taste half the horrible food in her cookbooks?

[GetOrfMoiLand]

Bless her, I love her an all but some of her food is rank.

I tried those gnocchi roast potatoes and they were inedible - spongy and foamy tasting as well as rock hard on the outside.

Marmite pasta - well bloody hell it tasted like the devil's own excreta. Anne del Conte my arse.

DD made the sweet and sour from Kitchen - vile.

I think she has lost it slightly. Compared to How to Eat (food in the real world) I don't think her latest recipes come up to scratch at all.

I do love the way she writes but I think her recipes are so hit and miss it is not worth attempting any more.

italian.food.com/recipe/nigella-lawson-tagliatelle-w-chicken-from-the-venetian-ghetto-222687

i often put in a bag of rocket, or heaps of frozen peas. and a good squeeze of lemon. some vitamin c is nice, i think, nigella...

hah, mustard chicken exactly what i was looking at. but dd1 has a profound fear of spike and can taste mustard at thirty paces.

thought the cassoulet looked nice, actually.

Aitch - about the racist chicken - DP has a bit of an aversion to sweet/savoury food (so never has apple sauce on a pork sandwich for example). So TBH I've salivated over the recipe but never cooked it because of the dried fruit element...
Does it come out real sweet?
Cheers

Ooh thanks Aitch that racist chicken sounds really quite nice. Strikes me as a bit of a faff to roast a whole chicken for what is essentially a pasta dish but I'm sure it'd taste really nice. Maybe a good way to use up leftover roasted chicken... maybe I'll roast a big old bird on Sunday and have this for Monday's dinner with the remains.

Aitch, the jerk chicken and the chicken satay are great, and so is the pork with creamy mushroomy sauce.

The brandied bacon chicken from Express is good, but i use ALOT of brandy and make sure i cook it all in foil (with foil off last 40 mins) to keep it moist. I think that was from Express anyway.

Also- I make a version of mirin salmon which I made up myself which is divine, so i think mirin salmon would be gorgeous.

noted re the jerk chicken.

i am averse to sweet and savoury as well (it dates from some bloody womans' weekly supplement that convinced my mother to put raisins in risotto) however this is really nice. if you are uncertain just don't put the raisins in until after, perfectly simple to toss some in your own bowl i'd have thought.

re faffage, it's much less faff than roast chicken, roast pots and veg, tbh. brilliant for having people round v informally, because the cook does the 'work' of whacking bird in long before, then it's literally five mins in the kitch to serve.

my racist chicken is a monday night 'oh look, the supermarket was selling off chooks' meal here, because it's so storecupboardy. next day soup and risotto, yum.

oh yes, jamie's chicken satay is lip-smacking. Great flavours in jools' preg pasta too. I just wish he hadn;t called it that. I hate mentioning it.

I like the chicken satay - especially the method he uses to thread the chicken breasts on the skewers and cut them apart afterwards.

Better then chopping chicken into chunks and threading onto skewers seperately.

I don't agree with calling her Jools at all. gets on my tits. I have crossed that out in my cookbook and put 'Juliette' instead.

lol @ juliette

Agree, great fat chunkc of quickly-cut chicken - so simple yet so effective

lol i hate jools too, it's an awful name. and yet i love julia, juliette etc. nightmare.

Total nightmare.

I love Nigella - sure some of her stuff can be a bit hit and miss but if you want perfection then St Delia is your woman.
I use Express, How to Cook, Christmas and Domestic Goddess (the chocolate meringue stack recipe needs work!)

I love that she has a fat arse and eats stuff out of the fridge in the middle of the day wearing a dressing gown - even if it is just for TV. What I really don't like is MODELS PRETENDING THEY COOK AND EAT....
Sophie Dahl and that bird off Baking made Easy I'm talking to you.

Stop it... STOP IT NOW. You may be able to cook and primp but you never eat the food you cook.... IF YOU DID YOU WOULD LOOK NORMAL!!!

Bet neither of them has a leaky fanjo!

Aitch (reviving old thread, apologies) - I tried an adaptation of the racist chicken last night, and I have come to call it "South African racist chicken". Twas delicious.
Cubed half a butternut squash (the south african element) and fried, adding in sliced chicken breast - brown. Season, then add in sliced mushrooms, pine nuts and rosemary. Serve with rice.

Was delicious, and is a more savoury version than Claudia Roden's, so good for people like DP who don't like sweet and savory mixed.

traceybath I'm so glad you thought the clementine cake was vile! I thought it was my crap cooking. It had the texture of a rubber insole. Tasted similar too. Awful.

BUT I've made her lemon polenta cake twice now and it's delicious - you use almonds and polenta instead of flour and it gives the cake a lovely texture.

I do find myself looking at her children and thinking they both look just like John Diamond her late husband.

I also think that she's had a bit of work done but it's very very subtle. Or that could just be the sheen of extreme wealth.

Her chocolate fudge cake is gorgeous, when I make it everybody raves about it. I bumped into someone the other day not seen for a couple of years "I remember that chocolate cake when I went to your house..."

I made her quick chocolate fudge though, with marshmallows, and it was horrible.

I really don't want to google racist chicken. Can someone give the recipe?!

Go a bit further up the thread.

It's Claudia Roden's Venetian Ghetto chicken (which Nigella pilfered).

Oh fab, thanks, I have that Claudia book!

I tried the Hake with Bacon, Peas and Cider and it was sadly rather tasteless, although I followed the receipe exactly. Oops, except I couldn't get hake so did it with cod.... oh, and forgot to add the parsley... maybe I should try again.. I still thought it should have been tastier :) :)