Nigella shows us how to make her desert island dish; her mum's beef with sauce bearnaise. For more of Nigella's recipes visit: www.nigella.com Like Nigella on Facebook: NigellaLawson/ Follow Nigella on Twitter: Nigella_Lawson
You probably dont give a damn but does anybody know of a way to get back into an instagram account? I stupidly lost the login password. I would love any assistance you can offer me!
Not necessarily, in my experience even when I prepare for what I think is the worst, something ever more worse happens. It's a horrible way to look at life, but then it all simmers down to perspective and experience. Each individual has their own story to tell.
I made this and it was shocking. Like wow I can actually cook. I never in a million years thought I could make something like this. The internet is kinda amazing.
To all the people saying the steak is raw: there are different cuissons, and she literally says she likes her steak underdone. It's personal preference.
TheMV1992 I refuse to eat meat that is over cooked. If I have the option I always prefer rare or at most medium rare. Anything past medium rare ruins the taste of the meat.
@gulmina khan Lots of people eat raw meat all over the world. Steak Tartare (Mongolia/Belgium/France/Czech/Slovakia), Carpaccio (Italy), Mett (Germany), Crudos (Chile), Kibbeh (Lebanon/Levantine), Kitfo (Ethiopia), Yookhwe (Korea), Koi Soi (Thailand), and plenty of others. It's not a problem if the meat is raised, butchered and handled properly, but I wouldn't recommend it using standard grocery store meat. But eating beef cooked rare to medium-rare like Nigella made it is very common in the US and safe even for most high quality store bought meat. It may not be appropriate for the meat you get, I don't know.
My father used to like his steak nearly raw. He'd say to chop off the cow's horns, wipe its arse and walk it through a hot kitchen - the perfect doneness for him.
I’ve used your sauce bernaise recipe to make hollandaise (I.e. missed out the tarragon and substituted the tarragon vinegar with cider vinegar) and it works every time and makes a great hollandaise.
This is the episode from way back that made me love her - the way she stops cooking to EAT is something tv cooks never did. Also, 0:55 is what every asshole in a cooking video comment section needs to memorize any time they try it with a "BUT I DON'T DO IT LIKE THAT SO THEREFORE YOU MUST BE WRONG'.
The one thing I really love about Chrissy Teigen, Nigella & Ina is that you can actually picture them eating what they prepare. Some of these cooks (I'm looking at you Giada!)
The fact Chrissy Teigan is famous for cooking right now blows my mind. She's like the model version of Rachel Ray. Her food looks nasty or just typical.
Out of all the amazing dishes she makes...this is the one meal I would ask Nigella to make for me. No doubt. And I agree...serve with a salad and bread for dipping. Perfection.
Ideally with french fries, agree that adds stress. Then I was given an air fryer for my birthday. I was sceptical but it's one of the best bits of kit in my kitchen. Healthy and perfect french fries take under 10 minutes, no worries with hot oil, no fussing over it.
It slips out every now and then with Nigella. One of the things I really love about her is when she gets into a deep thought, she takes on a sort of child like innocents. Like here when she talks about her grannie's Pears Belle Helene. You can see her thinking about it when she had it as a child.
nigella is actually the one chef that explains to you why u should rest meat and the purpose of it with a detailed illustration. good job...we need more people like you that educate us with no setbacks.
...oh fuck...... Umm....so weird synchronicity.... I left that comment "about potatoes" before reading your profile where you say " I love potatoes ".. Ive had precognitive dreams before...like dreaming about a tornado..then one happened..
I’m giving it a go tonight. Have everything apart from the tarragon vinegar so am just using normal white wine vinegar, other recipes use it so it cannot be bad. Wish me luck :-)
This is the best Bearnaise . Thick and creamy . Using this recipe for years already. The rest of the recipes of others are such a waste, water like in texture and have more chance of splitting. Thank god for Nigella😁
That is looking great and I have to remember about the testing of the steaks and determining how well cooked it is. That bearnaise sauce is looking so delicious also.
Just found your channel and instantly subscribed after seeing the technique use to make the sauce. I with you on the last meal alive, can't beat a good steak!
THE worse Bearnaise ever, just because she was brought up on this doesn't make it correct...a reduction is THE most important part of that sauce. Christ what a disaster...
Cuts of meat via the English are so different than in the U.S. Takes me awhile to figure it out. I'm guessing this is what we call London Broil? I never see a top slice of rump roast. Sadly, good butchers are few and far between thanks to our very depressing supermarkets.
Martin, I live in the US now and can locate both "rump" and "round" steaks. Not certain where you are, but either should be relatively simple to source. As well, even the common supermarkets in the US have employees cutting the meat, who -- from my experience -- are quite able to advise on the cut. You simply need to ask them.
if you can, go to a mexican butcher. they have some different cuts, but for the most part you can find equivalents to french or spanish cuts. they also know what they are doing due to an extremely demanding consumer base!!!
Martin - the closest equivalent we have would be a London Broil. You can also use a large piece of sirloin. If you use either of those, don't cook them more than medium rare - as they do not have a lot of internal fat and can dry out if over cooked. But the sauce is TO DIE FOR!!
Unfortunately the quality of meat here in U S supermarkets is dismally poor and can't compare to anything found in the UK or on the continent but the prices are extremely high in comparison. I believe that in U S the London Broil is just a name for flank steak and what she prepared didn't look like the flank cut which is extremely chewy even sliced very thinly across the grain and cooked properly to very rare.
That’s not really how u make a bernaise or hollandaise, and should always season the steak before cooking. Having said that, I would totally eat that and watch her eating it too
Nigella is one very stunning lady she’s amazing for her age now in 2022. Wish I had her apatite I’d be able to eat anything then,time to get my nigella books out and start cooking her way
Her approach, attitude, fashion, style, cooking and presenting dishes all are so amazing! And her voice, presentation and personality is very much attractive. I love to see her face and love to hear her voice.
