Peppercorn Sauce - I like it a lot. Full recipe on my website now 🫡 #sauce
New Series Drop - All About the Sandwiches.
I’m back after 6 weeks off filming content - I’m hyped up with 50 new sandwiches coming your way
#sandwich #series
All about the Sandwich - 1 of 50. Sausage, Sticky Miso Onion, Honey Mustard Mayo and Emmental on farmhouse white.
All about the Sandwich - 2 of 50. Japanese Egg Sandwich (my way)
All about the Sandwich, 7 of 50. Bacon Jam Patty Melt.
All about the Sandwich, 7 of 50. Bacon Jam Patty Melt.
Defo the filthiest so far - but probably not by the end of the marathon of munchies. There’s something liberating about making all these sandwiches breaking away from my fine dining “day job” just letting all those inner naughty food thoughts out.
Makes 2
1 large or 2 medium size onions
100g smoked streaky bacon
2 tbsp dark brown sugar
2 tbsp dark soy sauce
1 tbsp Worcestershire sauce
1 tbsp sherry vinegar
4 tbsp mayo
2 tbsp ketchup
2 tbsp yellow mustard
1 tsp Worcestershire sauce
1 tbsp pickle juice
2 gherkins
Salt and pepper
4 x 90g beef patties (30% fat ideally)
4 x slices of burger cheese
4 x slices of Emmental
4 x discs of onion
4 x slices of sourdough
Salt and pepper
1. To make the bacon jam add the bacon to a pan and begin to render the fat, add the diced onion and when softened add the remaining ingredients cook out until thick and sticky then set aside
2. To make the burger sauce mix all the ingredients with the diced pickles and set aside
3. Use something flat and heavy to smash the beef patties into your hot pan or griddle. Season well with salt and pepper build up a good crust then flip. Top with the cheeses and use a splash of water with a lid to steam/melt the cheese
4. Use the same burger pan to cook your onions
5. Use the same pan to then toast your bread on both sides before building the sandwich with burger sauce, the patties, onion and bacon jam. Press for a couple of minutes to really melt everything together
6. Smash the lot and be very happy
#sandwich #series #pattymelt
All about the Sandwich, 8 of 50. Fried chicken sandwich.
All about the Sandwich, 8 of 50. Fried chicken sandwich.
Makes 2
2 large chicken thighs
200ml buttermilk
3 tbsp hot sauce
3 tbsp pickle juice
1 tbsp salt
1 tbsp white pepper
1/2 tbsp onion powder
1 tbsp garlic powder
1 tbsp cayenne pepper
2 tbsp smoked paprika
2 tbsp Korean red pepper flakes
200g plain flour
100g cornflour (starch)
1 tbsp salt
1 tbsp white pepper
1 tbsp garlic powder
1 tbsp cayenne
1 tbsp smoked paprika
4 tbsp kewpie mayo
1 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 tbsp honey
Twist of black pepper
1/4 iceberg lettuce
1/4 white cabbage
5-6 pickled peppers
Handful flat parsley
2 tbsp pickled pepper brine
2 tbsp Korean pepper flakes
2 tbsp chilli flakes
1 tbsp cayenne pepper
1 tbsp smoked paprika
1/2 tbsp salt
1 tbsp sugar
4 slices of thick white bread
Butter
Gherkins
1. Marinade the chicken in the buttermilk and spice mix for anything up to 24 hours ideally at least 4
2. Make the sauce by combining the mayo with the other ingredients
3. Make the slaw by shredding the lettuce and cabbage and mixing through the chopped peppers and parsley with the brine
4. Dredge the chicken thighs well in the flour mix squeezing everything together, fry at 170c/350f for approx 10-12 mins ensuring the internal temp is at least 73c/165f
5. Add a spoon of the frying oil to the chilli sugar mix and stir. Brush this onto the cooked chicken while hot
6. Toast the bread with the butter then build the sandwich
7. Smash the lot and be happy
#friedchicken #reels #series
All about the Sandwich, 9 of 50. Ham & Cheese Toastie
All about the Sandwich, 9 of 50. Ham & Cheese Toastie
So had a message of a disgruntled man saying these sandwiches are way too complicated and should just make a ham and cheese toastie.. so I did. 4 types of ham and 4 types of cheese.. enjoy.
Makes 2 big sandwiches
5 slices of Parma ham
6 tbsp kewpie mayo
1 tbsp wholegrain mustard
1 tbsp Worcestershire sauce
1 tbsp sherry vinegar
4 slices of thick white bread
Butter
50g Gouda
50g Gruyere
50g low moisture mozzarella
20g finely grated Parmesan
Your ham of choice I used 3 varieties
Slices of gherkin
1. Crisp the Parma ham in an oven at 180c for approx 10 mins allow to cool then chop up. Mix with the mayo, mustard, Worcestershire sauce and vinegar
2. toast the bread in butter then spread with the Parma ham mayo
3. Layer up your ham then your cheese with the gherkins then top with ham and the other bread (sandwiching the cheese in the centre.
4. Add some Parmesan directly to a pan then place the sandwich on top, add more Parmesan to the top then bake in the oven at 180c for around 10 mins to melt all the cheese.
5. Smash the lot and be happy
#sandwich #ham #cheese #series #reels #food
Old but gold. Cauliflower Cheese, A Sunday Roast just isn’t the same without it to me. It’s an elite comfort food in my opinion.. here’s how I made this one.
Old but gold. Cauliflower Cheese, A Sunday Roast just isn’t the same without it to me. It’s an elite comfort food in my opinion.. here’s how I made this one.
1 large head of cauliflower
50g butter
50g plain flour
500ml whole milk
1 tbsp Dijon mustard
1/2 tsp ground nutmeg
1 bay leaf
150g sharp strong cheddar
50g Panko
5-6 sage leaves
1. Cut the cauli into florets, drizzle with olive oil and roast at 200c/400f for 20 mins
2. Finely dice the stalks and set aside
3. Melt the butter and brown it slightly before adding the flour to form a roux, cook this out for 5 mins before adding the milk a little bit at a time constantly stirring.
4. Add the mustard, nutmeg and bay simmer for 10 mins then stir in half of the cheese until melted season to taste with salt.
5. Mix the roasted cauliflower through the sauce, add to an oven proof dish nothing too deep shallow is better. Top with the remaining cheese and bake for 15 mins at 200c/400f
6. Meanwhile add a large knob of butter to a pan and fry the cauli stalks until golden brown add the Panko and cook until golden and crispy add a pinch of salt and the sage.
7. Top the cauli cheese with the crumb and serve
#comfortfood #cauliflower #sunday #food
1kg Maris piper potato
160g-180g cold salted butter cubed
150ml milk
Salt
White pepper
1. Bake the potatoes until tender approx 60 mins at 180c
2. While still hot slice through the middle then push through a fine sieve or ricer
3. While still hot start working in the cold butter when fully incorporated add the milk in stages until you’re happy
4. Season to taste with salt and white pepper
#basics #homecooking #mash #potatoes #potato
juice then mix through the olive oil
3. Score the skin all over or poke loads of little holes with a sharp knife. Butterfly the pork belly so it opens up like a book.
4. Rub the herb, garlic mix all over then roll it tightly securing with string.
5. Leave uncovered in a fridge to dry out for a minimum of 12 hours.
6. Rub with olive oil and salt then roast at 220c/440f for 30 mins the 170c/340f for 80-90 mins or until the centre of the thickest part reaches 70c/140f then rest for at least 40 mins before carving
#porchetta #pork #roast #crackling #recipeoftheday
Smashburger - I just really fancied a good burg today so this is what I went for.
Burger sauce
1 diced shallot
8-10 diced cornichons
6 tbsp mayo
1 tbsp yellow mustard
1 tbsp ketchup
1/2 tbsp hot sauce
1/2 tbsp Worcestershire sauce
2 tbsp pickle juice
Milk buns or brioche or whatever
Slices of onion
Red Leicester cheese
Slices of burger cheese
100g good quality 25-30% fat beef mince for each patty
Crispy onions
1. Mix the burger sauce and set to one side
2. Toast your buns on a hot plancher or griddle
3. Char the onion on the plancher too
4. Smash the burger patties on to the hot plancher and season with salt / pepper allow crust to form then flip
5. Melt the cheese onto the patties (water and something to cover can help with this)
6. Burger sauce onto the bun load up the patties add the onion, more sauce and crispy onions if you fancy it
#burger #reels #burgersauce
