Nigella Lawson - live webchat - Tuesday 13th December 1 - 2pm

[RachelMumsnet]

It's time for our final Christmas cookery webchat, and you won't be disappointed.... We're thrilled that the domestic goddess herself, Nigella Lawson is joining us at MNHQ for a live webchat on Tuesday 13th december at 1pm.

Just as Cranberry-Queen-Delia caused a shortage of fresh cranberries, 1996 saw the sales of goose fat rocket after it was championed by Nigella as the essential Christmas cooking ingredient. So if you want to know how to make the perfect roast potato or discover the secret to a succulent turkey, join us next Tuesday or send a question in advance to this thread.

Ahead of the webchat, we've been given permission to share Nigella's recipes for cranberry sauce and chestnut stuffing, both from her book Nigella Christmas which is now out in e-book format.

[Drowningnotwaving]

hello Nigella

we love you in this house too - making your pistachio fudge for teachers today, and the children are also making your clementine cake, christmas biscuits and christmas fridge cake (sorry can't remember its name!) for Christmas.

My question is - we have decided this year to make a Christmas cake that is made of chocolate not fruit. Do you have a good recipe for this? We would like something not too dark-chocolatey please.

[oldteacher]

Hello Nigella,

I need a fabby vegetarian Christmassy thing which will go nicely with the rest of the the roast malarkey. I'm not that keen on pumpkin- I'd turn it into a carriage if I could.

[brookeslay]

Thanks for doing this webchat Nigella,

A question about stockists Jane Asher doesnt stock your disco hologram glitter in white I need it for the Rocky Road ( In Laws Hamper) and I need the cookie cutters you used for the gingrebread tree cookies they also arent the same as Jane Asher ones.

Thank you so much

By the way someone asked about Nigella`s Knitwear

read this

[Indith]

I know I've already posted but my dd has declared that she wants a chocolate cake with pink icing for her birthday. I'm fine for the chocolate cake but I normally make ganache or some other sticky, chocolaty icing for them. Can you suggest a good pink substitute? Butter cream or rolled fondant seems a bit boring.

[trixymalixy]

Nigella, I love your books, I cook from them all the time.

Both my kids have allergies to egg, milk and nuts and its hard to find decent recipes for cakes and desserts that work every time particularly for cakes. Do you have any recipes that would be suitable for them, or would you consider coming up with some?

[kittysaysmiaow]

Hi Nigella,

Love your books and very excited about the webchat.

My question is, can you suggest a light, tasty dish to cook for seven adults on Christmas Eve? Preferably fish-based or vegetarian.

[ReshapeWhileDamp]

Hello! Another fan of your books here.

How do you get cooking fat stains out of cashmere?

I've done baby-led weaning with both my boys (my second son is 11 months) and we've sort of ground to a halt in terms of originality. (I know, I know, he should be on whatever I'm eating, but it doesn't always work out that way.) Can you suggest some yummy tidbits to tempt an 11 month old's appetite (and that of his uber-picky 3yo brother)? Thanks!

[EatMeDates]

Nigella - love your books and adore you. Y

our Ham in coke, chocolate brownies and Christmas morning muffins are a main staple of Christmas for me, now, and will pass these recipes on to my own kids.

Working on Tuesday (gutted), but just wanted to say 'hello' and thank you for your wonderful books and TV series.

I am also a little bit in love with you, can you tell?

[Jux]

Hi Nigella, how lovely to have you here.

Some time ago, I went to a butcher which I don't generally use and got a brace of grouse. They were really tough old birds and we didn't enjoy them much, which was a shame as I love game and wanted to convert my husband. Obviously it didn't work!

What do you think would be the best way to cook grouse, partridge or pheasant of unknown provenance to ensure it is successful.

(We have a brilliant butcher we use every day, but on the above occasion he was in hospital and the shop was closed. The butcher I used instead assured me that the birds were young and tender. I've never used them again, surprisingly!)

[Jux]

Ooh yes, the ham in coke! That is fantastic! We do it with ginger beer sometimes too. DH loves it.

[Nomoremrtumble]

Hi Nigella,
Where do you get all your lovely Christmassy serving platters?! I particularly covet the large red one you served sticky ribs on! Is this yours or just a tv prop....? I have searched everywhere!

Big fan here too, I have made your thai salmon/prawn/pumpkin curry a million times and your brownies were for a long while the only cake dd1 (severe dairy, egg and wheat allergies) could eat - adapted with wheat free flour, dairy free marg and with sweet potato instead of egg. Doesn't sound great but surprisingly nice.

[SeldomSeenCake]

oh wow...Nigella Lawson...on MN?!! i am in awe!! your chocolate fudge cake is a MASSIVE hit in my house!! My DH is a BIG fan of it and i adapted it to a chocolate orange cake too (replaced the hot water with hot orange juice with bits and some grated orange zest ) you inspired me to make cakes and i am now building a business around it have a little peek at my facebook page Iced ByEi (shameless plug...) to see some of my creations

anywho... my question for you is... i am planning on making a banoffee profiterole stack (not as big or fancy as a croque en bouche) and i am struggling to find a good recipe for banana cream that is light and yet tasty...any tips or recipes you may have heard of or tried?

thankyou so much!!

[Jux]

I'm cooking a pheasant right now actually. It came from the good butcher. I'm roasting it (covered) with water in the roasting tray so it poaches a bit too. It is smothered in butter and bacon. I will make Port gravy as dh bought some cheap stuff which more like sherry and is virtually undrinkable (unless you like sherry, of course ).

We may do this for Xmas...... If I can be sure about a method to deal with a potentially tough bird. Or we might have duck....

[nursenic]

SeldomSeenCake

The King Arthur Flour Company, an American baking online retailer sells pure banana extract. It might not arrive in time for Xmas though so what i do is whizz up a basic Chantilly Cream by whipping double cream to medium peak together with a little icing sugar added to sweeten. I then mash/process soft bananas until they are a super smooth puree.

You can add a little unwhipped cream to them to 'let down' or slacken the thickness of the puree. I then add either a little Creme de cacao or creme de banane (liqueurs) to the banana or you can use this to slacken the puree instead of the unwhipped cream.

Add the banana to the whipped cream and mix them together until they are as smoothly incorporated as possible.

Adding the liqueur takes away any tendency towards sickliness. You can substitute a rich vanilla-y rum for the liqueurs if that is easier. Use a little Dulce De Leche or home made caramel to drizzle over or drizzle a little of it into the choux buns before piping in the cream banana mix.

Hope i have helped!

[SeldomSeenCake]

nursenic thanks I wonder if Nigella will still have tips too.. The added booze sounds like a plan!! what with it being crimbo and all

[Whitershadeofpale]

Hi, again a massive fan here.

I think the higest praise I can give you is that not only are there numerous recipes of yours that I love to make but that lots of basics I now do 'your way'. Eg. my turkey at Christmas, roast potatoes, roast chicken, custard as they are so much better than any other version.

My question would be what happened with the forum on your website? There was a great foodie community on there and then we just got told that as of the next day it would no longer exist. What was the rationale behind that?

[nursenic]

seldomseencake-

i'm sure Nigella will have far more suggestions than me. That's my only one (fsmile).

I liked the Nigella forum too. I can recommend the ebay.com American 'Cooksnook' community board. I love it.

[nursenic]

Ggrrr bloody emoticon dunce i am..

[Winetta]

Far out - THE Nigella! G'day from Australia, we all love you out here! Nigella, which of your festive recipes will best translate to our hot weather (and how do we do it?) Thank you!

[ChocolateTeacup]

WoW! Hi Nigella!

Your christmas turkey transforms the turkey in such an amazing way. I love your books.

Question:

What is your one Kitchen Gadget you would never do without?

[BlackSwan]

Hi Nigella, there's a gaping hole in my roast dinner repertoire... I cannot make a palatable gravy. If there is a foolproof method I would certainly appreciate you sharing it!

[BelleEnd]

Now look, Nigella. All these other posters, they say they're fans. They say your recipes are the nicest, you have nice jumpers, their husbands like your hair etc etc. But let me tell you. D'you remember about a decade ago, there was a craze of wearing t-shirts with 'Kylie' or 'Madonna' or 'Britney' in big sparkly letters across the front? Well I had one specially made with 'Nigella' in huge purple 50s writing. And I wore it for three years until it fell apart in the wash. Thus, I am your biggest fan. (Please don't worry. I'm not as weird as I sound. And lots of women nodded knowingly at my boobs when I wore that shirt.) :o

My question- The reason I, and a lot of people, love your recipes is that they're often easy, without a list of obscure ingredients, and a lot of them have a kitsch quality that really appeals. But I was wondering if you'd come across much snobbery about kitsch, easy food in cheffy circles?

Thank you for your recipes, your inspirations, and your melt-in-the-middle chocolate puddings x

[deemented]

Hi Nigella,

I just wondered if there are any food you just don't like/wouldn't eat even if you were paid to do so?

Me, i just can't do fish or anything that's been in the sea. But i'm weird like that.

[SantasSnowilocks]

Hi Nigella,
Firstly thanks for your domestic goddess book, with a bit of tweaking on oven timings I have made some delicious cakes, biscuits and pies. I'm also quite a fan of your preserving section too. Can you help: I've just made some paradise jelly with apples, quinces and cranberries, but I think the set is too soft. Can I pour it/scrape it back in the pan and boil it up a bit more. I foolishly decided tomake it just before the school run and I was desperate to bottle it up before I left. What would you recommend I do? Oh and what can I do with the left over pulp? It seems a shame just to put it in the compost? Thank you very much. [Slight swoon]