Comments on: From Nigella to Nigel.

By: Anna Betts

Anna Betts — Thu, 10 Dec 2009 21:54:07 +0000

Wow this looks good. I’ve already had dinner but I feel like round 2 now!
Just in answer to your question, at the moment I only sell on Etsy I’m afraid, but I’m going to look into Folksy and or Dawanda in the new year. Was there something you had your eye on? xx

By: Ken

Ken — Thu, 03 Dec 2009 22:26:13 +0000

not sure if the halloumi will melt with just the heat of the meat, and it won’t crumble as much as the feta, but could be tasty… might need more lemon as halloumi is very sweet and not salty like feta

By: helen

helen — Thu, 03 Dec 2009 21:47:34 +0000

mm haloumi. we too have some in the fridge. Yes, high heat and loadsa sizzle. and maybe still a bit pink on the inside!

By: Mikeachim

Mikeachim — Thu, 03 Dec 2009 20:08:16 +0000

I’m going to try this – but I’m going to substitute Haloumi (because I have it in the fridge right now, and feta is a real sod to get hold of in East Yorkshire, along with running water, anti-radiation ampoules and enough ammunition to feel comfortably safe until daylight).

High heat & lots of sizzle? Low heat with chops always seems to dry them out – or does the dressing counteract drying, with the help of repeated drizzling?

By: Ken

Ken — Wed, 25 Nov 2009 11:35:42 +0000

Right… perhaps I’ll do this one night J&M are here. It does sound yummy and I don’t have to go to Glasgow to get my herbs! And thanks for the pointer regarding leftover dressing…… OK IT’S TOMORROW NIGHT’S TEA

By: Dougal

Dougal — Wed, 25 Nov 2009 08:31:33 +0000

You know I was thinking last night “this would be great with more of that Feta…” :-)

By: Lisa

Lisa — Tue, 24 Nov 2009 22:05:33 +0000

Fabulous! Yes, totally agree – I only used half the block of feta. And I also agree that I thought it would be too summery (I use a very similar dressing on grilled courgettes in the summertime) but I think the lamb helps make it cold weather-friendly. I put the spare dressing on steamed broccoli. Lovely!

Do try his Moroccan style chicken (from the same series). It’s dead easy, it does tell you to marinate in advance, but cooking it is very quick and simple.