A Quote by Nadiya Hussain
Everything is tested in my little kitchen. The recipes are mine and that's really important to me. When I do a cookery show I know these recipes really well, because every recipe I've ever published has been tested by my kids.
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All through my life, I have been tested. My will has been tested, my courage has been tested, my strength has been tested. Now my patience and endurance are being tested.
You know, really - actually, it's funny because it's a sore spot with me because I have all these recipes that, you know, you have to measure things out and put them in. And then you bake it and it becomes this thing. And it's not a recipe.
When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.
It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.
My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.
The thing with my recipes is, I don't have hours to faff about in the kitchen. My recipes are all 15, 20 minute, chop it up and stick it in the oven.
I tested a lot of old cornbread recipes and most of them were bland or tough.
I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music.
I'm really into the rights of immigrants, the rights of the working poor. I'm one of those little activist types. I probably would have just gone to law school. And the scary part is that I was one of those kids who always tested really well. You put a test in front of me, and I would have been like do-do-do-do-do. I probably would have been some community lawyer somewhere - if anything, that's probably what I would have been doing.
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones.
Who are these bloggers? They're not trained editors at Vogue magazine. There are bloggers writing recipes that aren't tested that aren't necessarily very good, or are copies of what really good editors have created and done. Bloggers create a kind of a popularity but they are not the experts. We have to understand that.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
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