Comments on: A Nigella recipe

By: Sheepskin Boots

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By: Lydia

Lydia — Tue, 30 Nov 1999 06:00:00 +0000

Your dish looks every bit as lovely as the Food & Wine spread!

By: Jenny

Jenny — Tue, 30 Nov 1999 06:00:00 +0000

Well normally I'd turn my nose up at anything Nigella, but I think I'll have to take a leap of faith (in you, not her) and try this one for company next weekend. Fortunately they are all family and I am allowed to experiment with them.

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

Veron, I am envious of your Belmont Butchery. I would love to have such a resource for good meats.

By: peabody

peabody — Tue, 30 Nov 1999 06:00:00 +0000

Looks tasty. I too am neutral about her.

By: Tanna

Tanna — Tue, 30 Nov 1999 06:00:00 +0000

Your chicken photo is really gorgeous!!Beautiful color and composition. Sounds soooo good.

By: MeltingWok

MeltingWok — Tue, 30 Nov 1999 06:00:00 +0000

Veron, I wanna trade 1/2 my char siu with 3/4 pot of your lovely browned chicken dish, nowww !!

By: Brilynn

Brilynn — Tue, 30 Nov 1999 06:00:00 +0000

I guess it's harder for Nigella to mess up a simple savory chicken dish than baking. And sausage is definitely a welcome addition to any meal!

By: Ari (Baking and Books)

Ari (Baking and Books) — Tue, 30 Nov 1999 06:00:00 +0000

Looks delish! I've enjoyed most of the Nigella recipes I've tried, though not all. Last time I visited home my Mom and I made her fried chicken and it was AMAZING. Seriously the best ever.

By: Shaun

Shaun — Tue, 30 Nov 1999 06:00:00 +0000

Hi Veron – It is amazing how much difference to a meal really good quality meat (and fat) can make to a meal. What I loved about living in Long Beach was having a great butcher who I was able to call in advance so that he could have the chicken livers, veal shanks, etc that I wanted. I have yet to go exploring for a good butcher in Auckland, but I've heard that it's not like the good ol' days. As for Nigella, I've never really gone wrong with her before. Even her simplest dishes have wowed me – I mean how bad can using the fat from a roast meal be to stir into pasta? This is genius when one doesn't want to do too much but wants something ultimately crave-satisfying (from "How to Eat" I think). This is a great post – as always.