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29 May 2021 19:02:19 UTC
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Gyros, incredible classic Greek chicken kebab
Classic Greek Kebab served with pita and salad, these chicken gyros are thighs marinated in yoghurt herbs and spices, layered onto skewers and either oven roasted or grilled. Gyros are pronounced euro or yuro by the way. Enjoy making your own chicken gyros
check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Chicken thighs 15 approx
Natural yoghurt 445g / 1Lb
Lemon 1
Olive oil 2 tbsp
Parsley and mint 1 handfull
Dried oregano 1 tsp
Crushed garlic 4 cloves
Paprika 2 tsp
Cumin 2 tsp
Chilli or cayenne powder 2 tsp
Cinnamon 1/2 tsp
Ground coriander 2 tsp
Salt 1 tbsp
...
https://www.youtube.com/watch?v=Oi0jUxUe7gc
check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Chicken thighs 15 approx
Natural yoghurt 445g / 1Lb
Lemon 1
Olive oil 2 tbsp
Parsley and mint 1 handfull
Dried oregano 1 tsp
Crushed garlic 4 cloves
Paprika 2 tsp
Cumin 2 tsp
Chilli or cayenne powder 2 tsp
Cinnamon 1/2 tsp
Ground coriander 2 tsp
Salt 1 tbsp
...
https://www.youtube.com/watch?v=Oi0jUxUe7gc
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English
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Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
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White chicken stock / brown chicken stock / chicken bouillon. Stocks are the foundations of cooking, learn how to make your own brown and white chicken stocks and your cooking game will improve massively. Never through away chicken carscass, freeze them and when you have a few simmer them in a pot with selected herbs and vegetables and you'll have a chicken stock far superior to anything you buy in your local store. Please give making your own chicken stock a go.
check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Music by Jamie Pringle of Little Crazy
White chicken stock
Chicken carcass 3
Onion or shallot 2 or 3
Garlic 0.5 bulb
Celery 1.5 sticks
Carrots 2
Herbs bay / rosemary / thyme
Black pepper corns 10
Brown chicken stock
Chicken carcass 3
Onion or shallot 2 or 3
Garlic 0.5 bulb
Celery 1.5 sticks
Carrots 2
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Black pepper corns 10
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keto-flat-bread-the-low-carb-alternative
Keto flat bread the low carb alternative to pita
Here's the recipe from Tom Kerridge
Keto flatbread makes 6
Coconut flour 60g - 2oz
Powdered psyllium husk 15g - 0.5oz
Unsalted butter 40g - 1.4 oz
Baking powder 1/2 tsp
Salt 1/2 tsp
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Anglo Indian relish/pickle Piccalilli fantastic relish served with cold meats and cheese. I never liked piccalilli until I made my own, I always found the shop bought versions to taste synthetic, there is quite a lot of peeling and dicing of vegetables for piccalilli but once the chopping is done the rest of the process for piccalilli is really quite simple. Serve your homemade piccalilli with cold meats and cheeses or in a doorstep sandwich of your choice.
check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
My apology for the poor sound towards the end of this video, I changed microphone shortly after
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How to make Babaganoush the Middle Eastern Aubergine / Egg plant dip, I love Arabic sauces the sesame paste or tahini is used in this aubergine or egg plant dip the same as in hummus. give babaganoush a try I'm sure you'll love it
Check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
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Garlic 3 cloves
Lemons half
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Extra virgin olive oil 100ml approx
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pan fried salmon fillet with a classic dill velouté sauce. Crispy salmon skin with a luxurious dill velouté sauce. Velouté sauce is a real classic French technique and I wanted to show you this method and how better than to accompany a gorgeous crispy skinned salmon fillet with a dill flavoured velouté? The classic velouté is thickened with a roux, modern velouté sauces usually dispense of the flour and simply consist of heavily reduced cream and wine, which is how I would usually make mine to be honest, but for this video lets go back to the times of Escoffier and do it his way. I hope you enjoy this velouté sauce recipe.
check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
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Stock fish, chicken or vegetable 500ml - 0.9 pints
White wine 200ml - 0.35 pints
Chopped Shallots 2
Chopped dill 1 small bunch
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Dijon mustard 1 tsp
Double or heavy cream 150ml - 0.25 pints
Zest and juice of lemon 1
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https://www.youtube.com/watch?v=CCtdn-aX4gI
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Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Moules Marinières
Mussels 1k / 2lbs approx
Onion or shallot (minced) 2 tbsp
Chopped garlic 1 or 2 cloves
Unsalted butter 2 tbsp or less if you’re weird
Bay leaf or bouquet Garni
Chopped parsley 2 tbsp
White wine or cider 100ml / 3 fl oz approx
Double or heavy cream 100ml / 3 fl oz approx
You will need a decent pot with a fitted lid, as trapping the steam with the mussels is essential to them cooking evenly.
Please discard any mussels that are open when raw, unless they try to close if you squeeze them a little. Discard any broken shelled mussels, it’s not worth the risk of assuming they’re still alive.
Finally do not eat any mussels that haven’t opened through cooking!
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https://www.youtube.com/watch?v=Crwbt-DHZiI
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