Cook Book Addict Creates

Nigel Slater - Paprika, Mustard Chicken Goujons  Recipe Book: Nigel Slater - Eat  Review: ⭐️⭐️⭐️⭐️⭐️ So, So good! When I started mixing the paprika and mustard together I started deliberating whether these were going to be any good as the mix smelled funny. I actually went and opened a new jar of mustard to check the smell. It was fine, my nose is obviously weird. These are very quick easy to make, I used 2 chicken breasts and sliced each one into 3.  I suppose they’re not overly healthy with being fried but I suppose you could try baking them....nah stick to frying! 😆  I served with the wedges of lime and also a bit of Hellman’s Roasted Garlic Mayonnaise.  Absolutely delicious! Aga conversion: I used a regular frying pan on the boiling plate for this recipe as they really don’t take long to fry. Will I make this again? Absolutely! The husband loved them too.

Poor Man’s Potatoes Recipe Book: Nigel Slater - Eat Review: 🌟🌟🌟🌟🌟 I have to say I really enjoyed this dish. It’s quite a nice comfort food style vegetarian dish. I have made this before and the first time I made it I decided to add in a chilli 🌶 at the start.... a whole sliced chilli 🌶... maybe you might want to put a half one in instead! 😆  nevertheless it was still good.  This time I sort of stuck to the original recipe. Only alterations were that I didn’t have the normal size bell peppers so I used a few of those smaller sweet peppers to get the same amount. Aga conversion: I kind of struggled with this conversion, I sort of toggled between both hot plates and then when it was time to cover and simmer enthusiastically, I popped the covered Aga sauté pan on the floor of the roasting oven. After 20 mins there was still loads of stock left so I gave it a bit longer uncovered on the hot plates toggling between them for roughly 10 minutes after squashing about

Chicken Wings, Katsu Sauce Recipe Book: Nigel Slater - Eat Review: ⭐️⭐️⭐️⭐️. Very nice. For us it didn’t quite hit the spot for a 5⭐️ but it was still good. We had loads of sauce left so next time I’d make half the portion of sauce. It tasted a bit like satay your me even though there was no peanut butter in it. I had to substitute medium curry powder for mild as I didn’t have any mild in, but it tasted good regardless. Easy enough to make, basically chuck all the sauce ingredients in the blender. Aga conversion: I did most of it on the hot plates, I used the boiling plate for the first 5 minutes and then simmered for 30 minutes on the floor of the simmering oven. I did the final crisping you fry on the boiling plate.  Will I make this again? Yes it was good, probably just use chicken breast next time as it was a bit messy to eat though.

Chorizo Potatoes  Recipe Book: Nigel Slater - Eat Review: ⭐️⭐️⭐️⭐️⭐️ I do love Nigel Slater recipes and I think all of this weeks reviews are from this book. There are very few recipes that have disappointed from this guy, he really does know his stuff. So tonight’s recipe was easy to make but I did have a couple of quirks with it.... Firstly, I forgot to write down exactly how much chorizo I needed so bought a pack of diced cooking chorizo from Sainsbury’s. When I got home I realised I only had 150g 😱 instead of 250g.  Fortunately this turned out for the better because my potatoes were slightly smaller and 150g really was enough for them. I also decided to use a 50/50 mix of cheddar and mozzarella as I cannot for the life in me seem to be able to get hold of Manchego cheese so google said to use mozzarella or cheddar....so I used both! Cooking wise, the potatoes took longer than 45 minutes to be cooked right through they took 1hr 15, so basically cook y

Citrus Chilli Grilled Chicken Recipe Book: Nigel Slater - Eat Review: ⭐️⭐️⭐️⭐️⭐️ This was so good! Such a simple idea but so tasty. It’s supposed to be easy to bone a chicken leg.... not for me... I ended up using the scissors to do it, but I got it off in the end. Next time I’ll get the butcher to do it! So, apart from the faffing about deboning the leg it was very quick and easy to make. I just served mine with a salad. Aga conversion: I used a small baking tray on the top set of runners in the roasting oven. Took about 10-11 minutes as my Aga was running slightly cooler. Will I make this again? Yes I will

Spaghetti Bake Recipe Book: Nigel Slater - Eat Review: ⭐️⭐️⭐️⭐️⭐️ OMG 😮 this was so simple yet so tasty 😋. Absolute winner! This recipe is not in any way healthy with having double cream and bacon in it, but it’s a great winter warmer. Quick to prepare and then 30 minutes in the oven....can’t grumble at that.  I made a half portion and put it in my 1.2L (I halved the recipe to serve 2) capacity oven dish.  I have to admit, it didn’t look overly appetising when I put it in the oven dish, it looked quite bland and boring and I was actually hesitant to try it.... what a nice surprise though, the garlic and bacon really did do something special. Note: when Nigel’s recipe says serves 4 I get 6 out of it. So this recipe when halved I thought there was enough to serve 3 but it was so good I ate my very large portion! Aga conversion: I put mine on the grid shelf on the floor of the baking oven for 30 minutes and it was perfect. Will I make this again? Defin

Veggie Bolognese, Loadsa Veg, Lentils and Parmesan (441 calories) Recipe Book: Jamie Oliver - Superfood Family Classics  Review: ⭐️⭐️⭐️⭐️⭐️ Wow! Impressed! For those who have followed this page since it started in 2017, you’ll know that I love meat 🥩. I’ll do a few veggie recipes, but ultimately I’ll never make a good vegetarian I’m too fussy. This recipe however is excellent. It’s not a quick one to make, save it for a weekend,  it’s pretty easy but wow the taste is great, I even didn’t notice the absence of meat as it had a good texture and it must be the porcini mushrooms that gave it the meaty flavour (granted all veg and mushrooms were chopped finely in the processor so I couldn’t pick them out!). Aga conversion: I softened the veg in the Aga sauté pan with lid on the floor of the simmering oven. Added the Chianti and the rest with the pan on the boiling plate. Moved it uncovered to the floor of the simmering oven for the final 35 minutes.  Pasta I cooked in a