Nigella’s Cook, Eat, Repeat Review – All Hail Kitchen Queen of Hearts | TV and radio

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Sextremely tender underside, with a melted center; but enough on me. After Nigella Lawson took her chocolate tahini and banana pudding out of the oven and drizzled with date molasses (“Sticky caramel pudding in a bottle,” she confided), it was time to use those skins. of bananas.“There’s something so rewarding about using every last bit,” she told us before adding a little turmeric and salt to the skins, then slicing them into interesting shapes. She shredded her skins with a fork to make them look like, like she said, ” gagh, which is a Klingon delicacy ”. Well, yes, Nigella, but looking at the relevant Star Trek forums revealed to me that gagh consists of intergalactic worms. Fortunately, no worms suffered in the making of Nigella’s banana peel and cauliflower curry; it’s vegan. She only said one thing: don’t use light coconut milk. “I beg you,” she said with imploring eyes like Diana’s as she told Martin Bashir of her desire to be the queen of people’s hearts.

If on the second lockdown you find yourself staring at empty supermarket shelves where the tea lights should be, it’s because Nigella’s runners bought them all with lust that others are saving for rolls. of toilet paper and pasta, so that she can deport herself in her decent splendor.

“Food,” she sighed, moving from the living room to the kitchen, “is more than just food. Especially if you can get someone else to do the dishes and you have a kitchen so spacious it appears to include a cabinet, lit by a red light bulb, that houses the largest range of chili pasta in this area. hemisphere. She even has a knife with a blade decorated with a leopard skin pattern.

Much of Nigella’s production involves viewers being enticed into buying not just her new ally cookbook, but the whole lifestyle of conspicuous consumption. It’s not just me who want what Nigella has, namely, a candy pink Le Creuset casserole dish that oddly matches her beautifully tailored coat; not just me putting a kitchen knife with a decorated leopard skin pattern on their Christmas list. Let the gouging season begin!

Let’s not be mean. It’s been a tense half hour with four soothing and simply explained recipes for lockdown, three of which I’ll be making before this good year is over to cheer me up. Thanks for revisiting the lifestyle footage, Nigella, and for giving temperatures for the fan ovens. No more consumable items, such as extras from friends and kids who show up to poke around on what she just did. Gone are also laughably laborious lifestyle sequences, like the one from a few Christmases ago where she arrived at a chalet that had been lighted by enduring seekers, had a lonely cocktail and then retired, leaving the film crew, one suspects, spend the rest of the night turning off the lights.

What remains are some giggles, especially those making plans for an Instagrammable London from the Paddington films. Try to fit the Hornsey Road into this silly, socially exclusive, staged fantasy Nigella.

It doesn’t matter. Curry and cake are on my to-do list, as is the recipe Nigella told us inspired by a tweet by everyone’s favorite left-wing activist of Bangladeshi descent, Ash Sarkar. The fish finger bhorta is to Sarkar what a madeleine was to Proust. The bhorta consists of an onion base (ideally fried in first-press rapeseed oil), chili, garlic, ginger and, optionally, a little wilted spinach, plus a crushed ingredient – here fish sticks. Not the fanciest, Nigella advised, mashing them with a spatula, because they have too high a fish-to-breadcrumb ratio. Toss the bhorta and fingers together in a saucepan, garnish with pickled red onion, and get ready for a Proustian rush by proxy with a twist. I’m so into it!

Maybe I’ll even try her lamb shanks with noodles and aromatic broth, which she touted as a “real life booster,” with gochujang chili paste and crispy chili on top. . “It’s a bowl of food at its best,” she told the camera. “I am instantly invigorated and at the same time imbued with a serenity that lowers the shoulders,” she hissed sensually.

And then, with just a hint of Gloria Swanson on Sunset Boulevard and a hint in her eyes of Joan Crawford in Mildred Pierce’s latest reel, Nigella told the camera, “I’m ready for full immersion now. She sat alone and began the sipping ceremony to the exhilarating soundtrack of I Hear a Symphony of the Supremes. What a pleasure to see a TV chef truly enjoying his food.

Nigella’s Cook, Eat, Repeat is on BBC two Mondays at 8 p.m.



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