Nigella

[wannabebetter]

Did anyone watch the new series and think she's lost the plot? Fish finger mush & black banana skin curry???

Haha I was thinking that about the banana skin!
I've read a couple of reviews now of people who have tried the fish finger dish and said it tasted gorgeous. I remember everyone being WTF about her ham in cola and now every man and his dog does it! Maybe in a year or so we'll all be putting banana skins in everything

It sounds like the sort of thing that was being suggested at the start of lockdown when there were some shortages and queues for the supermarket.
"Can't get aubergines? Use banana skins! Want to make a fish curry? Throw in anything you've got in the freezer with 'fish' in the name!".
But then using ingredients that sound a bit hard to get like the gloopy red stuff (can't remember the name - must look it up) and the crispy chilli.
Wonder if she's taken the precaution of buying shares in the companies that import them?

Generally, though, I love her recipes and quite a few are my absolute go-to favourites; I'll certainly continue watching and will be buying the book.

Gochujang paste!

That was the gloopy red stuff.

And it was in the lamb shank broth (which looked lovely).

That banana skin thing - unbelievable! The woman certainly knows how to get people's attention. Me and dp have been laughing about Nigella's red- lit chilli shelf. It is the same level of ludicrous ludicrousness as her liquorice box a few years ago! I really like Nigella and her tv/ books, but the stuff last night more watchable as entertainment than anything I would ever contemplate cooking.

Not sure where the extra ludicrous came from there!

@LaMarschallin

Gochujang paste!

That was the gloopy red stuff.

And it was in the lamb shank broth (which looked lovely).

Funnily enough I had that on my meal plan for tonight. The Gochujang paste that is. Marinated short ribs with soy, garlic and ginger and the paste all day, then plonked in the instant pot for 14 minutes. Then sautéed it to thicken up the sauce.

DH loved them, bit too spicy for me.

I thought it was great, just what I want from a cooking show. Something I wouldn't have thought of myself but is easy to cook and achievable. I don't need another programme that tells me how to make a bloody cheesecake.

She's a professional cook and food writer - it'd be weird if she didn't have a million different chilli products!

I really enjoyed it and have looked up some of the recipes (the lamb with the white noodles especially interested me). I wasn't sure about the banana skin dish but I have seen other chefs using it. I think it was either on Saturday Kitchen or it was Nadiya, I can't remember.

Yes, I read about Nadiya cooking with banana skins after seeing Nigella's programme ( l think in Guardian online). I hate bananas in all their manifestations, so guess I will be giving that one a miss!

Love Nigella, her cooking, her books but aside from the issue of the whatthefuckeryness of the banana skins and fish finger curry...what about her rhetoric? How does she come up with it, sat in her cosy fairy lit house (even the grass has fairy lights) before she starts on the cooking I was thinking 'What is she rambling on about?

"Full fat, PLEASE!"

Wonderful woman, Nigella!

She's gone a bit pink colour-wise with this series - not to mention the zebra-striped chopping knife.
And all the fairy lights and OTT lighting.

I just love her - she's archly a bit "bonkers" and very very savvy.

longtompot

It was Nadiya

I do like her and would love to pootle about in the kitchen like she does (and have the room!). Sadly, I share with 3 others so a case of quickly cook whatever, then leave!

I’m watching episode 1 and am baffled as to why she’s using two huge spatulas to do everything from skimming fat to mashing fishfingers . It just looks so awkward. The fishfinger thing did look quite tasty, to be fair.

Last night's was another level of bonkers - telling us how to butter toast!

I agree that last night's "show" was totally OTT - the "palette of spices", "jewelled cherries" and other sundry verbal embellishments.

I think she's taking the piss out of us, herself and Uncle Tom cobbley, but you gotta love her chutzpah - she's got a new book to promote after all.

I made the fish finger thing tonight and it was bloody lovely!

I was given her book for my birthday and have also made a rainbow chard and anchovy pasta (v good) and a marzipan and Cardamom loaf cake (v v good). She is rather arch on TV, but her writing style is great.

Yes, she's very articulate and intelligent and I think she does a lot of things for the drama/a sort of camp humour which I admire. I have nearly all her books and she writes so engagingly. That said, I do feel she may be running out of new recipes/ inspiration. I did love, however, her quick sandwich loaf and toast buttering technique!

I changed channels when she started breaking up the fish fingers with two spatulas. And again when she double buttered a slice of toast with unsalted butter and then sprinkled on....salt. She is ridiculous.

Yeah, I did like the idea of double guttering the toast, but I though the addition of salt on top of unsalted butter was a bit silly! I think she has said before in books though that unsalted is generally better quality butter/ tastes better, but she often adds salt to it. I would just use one or the other!

Of course, should be double buttering!

I have to confess to using salted butter and salting my toast

I used to love Nigella before she was "Nigella" but just guest spotted on others shows eg Nigel slater. I have several of her books and do use them but the cookery shows irritate me. Her new book is on my Christmas list though!