Nigella Lawson left Cook, Eat, Repeat viewers stunned on Monday night after she said ‘butter facial’ while making mash potato.
In the episode, which aired on BBC Two, Nigella showed viewers how to make brown butter colcannon (which is basically posh mash potato with kale in it).
The celebrity chef began her cooking demonstration by explaining that you begin the dish by cooking the potatoes whole, leaving the skin on them.
She then began to mash the potatoes and added kale, while chopping spring onion separately.
Next came melting the butter as she explained: ‘I think of it as caramelised butter with all of the gorgeousness that implies.’
‘Is there anything better than a butter facial?’ she added.
The TV chef then casually added the spring onions to the butter, before mixing it in with the potato.
Voila!
Taking to Twitter after the segment, viewers couldn’t get over Nigella saying ‘butter facial’ on TV.
‘Is there anything better than a butter facial?’ says Nigella, quite earnestly, and I… well… probably… no?’ one viewer tweeted.
Another said: ‘Urban Dictionary busily adding butter facial to its ever-growing list.’
One added: ‘Is there anything better than a butter facial? I am sitting in my living room with my entire family, trying not to laugh out loud! Nigella taking innuendo to whole new levels!’
Elsewhere in the programme, Nigella cooked up some black pudding meat balls and Pasta with cavolo nero and ’nduja.
How to make Nigella's Brown butter colcannon
Ingredients
- 1–1.25kg/2lb 4oz–2lb 12oz Kerr’s Pink, Golden Wonder or Rooster potatoes, preferably of a uniform size, scrubbed
- 200g/7oz stripped and torn kale (weight once stripped from the stems)
- 250ml/9fl oz full-fat milk
- 150g/5½oz unsalted butter cubed
- 4 spring onions, thinly sliced
- salt and freshly ground black pepper
Method
- Put the potatoes, whole, into a large pan of salted cold water and bring to the boil. Partially cover the pan and cook at a robust simmer (checking that the pan isn’t boiling dry and that the water isn’t bubbling so fiercely the potatoes break into pieces) until the potatoes feel tender when you pierce them gently with a fork. Smaller potatoes will take around 40 minutes, larger ones around 1 hour.
- Cook the kale in a small amount of salted boiling water for 5 minutes or until it’s soft and then drain. When you can handle it without burning yourself, squeeze out the excess water and put the kale back in the hot pan, cover the pan and leave to one side.
- Once your potatoes are tender, gently take them out of the pan (draining them in a colander may make them disintegrate and get waterlogged) and place on a board. Empty out the pan and give it a quick wipe with kitchen paper. Put it back on the turned-off hob and return the potatoes to the pan to dry out for a couple of minutes.
- Warm the milk in a jug in the microwave. Mash the potatoes. I like the texture from the skins, so I simply pour in the warmed milk and set to with a masher. (Whatever you do, don’t use a stick blender or you’ll turn them to glue.) Fold in the cooked kale and season to taste. Put the lid on while you make the brown butter and warm a serving dish.
- Put a small heatproof jug by the hob. Melt the butter in a heavy-based saucepan over a gentle heat. Once the butter’s melted, turn the heat to medium and cook, swirling the pan regularly, for about 7 minutes, until the butter starts to turn a deep golden brown, with dark speckles at the bottom of the pan. Remove the pan from the heat and add the sliced spring onions, which will make the butter sizzle furiously.
- Pour a third of the brown butter into your little jug and the rest into the potato pan. Beat the brown butter into the colcannon and then scrape into your warmed dish, making swirls in the top of the colcannon with your spatula. Pour the remaining brown butter on top and take to the table.
Nigella’s Cook, Eat, Repeat airs Mondays at 8pm on BBC Two.
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