redjanet's Profile

From: London, United Kingdom

Joined: April 4th, 2011

About me: Hello! Living in London with my husband and cat, I have only just become more interested in cooking over the last few years, especially as I became more and more dismayed by my inability to return the favour of cooking for family and friends, which is now something I love to do even though it still sometimes makes me nervous. I wasn't really taught how to cook when I was young so I've had to teach myself which I've been doing with the help of the Good Food and Food Network channels along with my growing collection of cook books. My favourite, "teachers," in the kitchen have been Nigella Lawson and Jamie Oliver, though I love watching cookery programmes in general and find just reading through cook books to be a great source of comfort. I'm really pleased to have stumbled upon this website as it has the potential to be a great resource and is exactly what I was wishing and looking for with regards to a simple way of keeping track of recipes I've tried.

Favorite cookbook: Ministry of Food by Jamie Oliver

Favorite recipe: pot-roast meatloaf from Ministry of Food

Latest review:

November 6th, 2018

Ultimate chilli from BOSH!: Simple Recipes. Amazing Food. All Plants. The Fastest-Selling Vegan Cookbook Ever

This took a little bit longer than I anticipated to prep, but it was completely worth it for such amazing flavour. I loved using minced mushroom instead of processed fake beef mince (or beef!) in combination... read more >

recipe reviews (206)
book reviews (1)
useful review votes (106)

redjanet's Reviews

Search Reviews:

5 recipe(s) reviewed. Showing 1 to 5Sort by: Title | Date | Rating

The 30-minute Cook

By Nigel Slater
Penguin Books Ltd - 2006

This smelled delicious while cooking and tasted even better while eating. It's a fairly quick and easy stir-fry dish, but the mushrooms and walnuts give it a good heartiness and the hoisin sauce adds so much flavour. My spouse and I both loved it and I'll definitely be making it again. Goes very well with rice, though some greens with it would be nice as well just to add some freshness.

useful (1)  

21st August 2011

Parmesan chicken : page 159

Yuck. I really wanted to like this. I'm determined to see what's so great about Nigel Slater as so many people rave about him, but so far I find his recipes to be very hit and miss. The chicken itself, which was just chicken breasts coated the normal way in egg and breadcrumbs mixed with Parmesan cheese and parsley, and then grilled was really tasty, tender and juicy. However, what ruined this dish for me was the sauce, which consisted of anchovies, capers, lemon juice, parsley, Dijon mustard, olive oil, etc. which was way too pungent and sour for my liking. I had the feeling it might be when I made it, but instead of serving it on the side as I probably should have, I poured it straight over the chicken when served, thereby ruining my dinner. I'm giving this two stars because the chicken by itself would have been fine, I just won't ever make this sauce again.

useful (2)  

21st January 2013

Pork chops with tarragon and white wine : page 187

Simple, flavourful way of quickly cooking pork chops. I don't normally like tarragon that much, but it blended well with the white wine sauce.

useful (0)  

11th April 2011

Quick green chicken curry : page 145

This is a very quick and easy way to make Thai green curry. Nigel doesn't specify if he uses fresh or dried kaffir lime leaves (though I suspect he means fresh from the wording), but I've used dried and it's always come out just fine. The basil leaves give an interesting depth of flavour and the coconut milk makes it very cream, if a bit fattening.

useful (0)  

20th June 2011

Sausage and bean hotpot : page 194

A nice, simple supper of sausages and beans with a bit of a kick in the sauce from harissa paste, Dijon mustard and English mustard. I wasn't sure about it at first but the flavours grew on me with each bite. It did take about 15 minutes longer for the sausages to be cooked to my liking than the 20-25 minutes suggested, but I can see making this again in the winter for a hearty, warming meal.

useful (0)