Loading
- Public
- 76 stored
- 76 on profile
- 0 deleted
Archived posts
Archived TikToks from Dean Edwards (@deanedwardschef). 76 saved TikToks.
- One of my favourite ever curries and It is actually really simple to make. As always, you can find the full Recipe down below to make this banging chicken saag curry. 👍🏼🔥🌶️👇🏼 Chicken Saag (serves 4) 1 Indian bay leaf 3 cardamon pods ½ stick cinnamon 1 large onion finely diced 1 tbsp. garlic and ginger paste 3 ripe fresh tomatoes diced 1 tbsp. garam masala 1 tsp. medium curry powder ½ tsp. turmeric ½ tsp. Kashmiri chilli powder 1 tsp. dried fenugreek 1 tbsp. tomato puree 200ml boiling water 600g chicken thighs diced 200ml water 125g Fresh baby spinach chopped 2 fresh chillies Handful fresh coriander chopped Method: 1: Fry the whole spices in oil then add the onion and a pinch of salt, cook over a low heat for 5 minutes until golden. Add the garlic and ginger paste then cook for a further 5 minutes before adding the fresh tomatoes, pop on a lid then simmer for five minutes. 2: Add the ground spices into the pan then stir well before pouring in the tomato purée which has been mixed with boiling water. Add in the chicken thighs, the second lot of water and the fresh spinach. Pop it on and cook over a medium heat for 10 minutes. 3: Once the chicken is cooked through finally add some fresh chilli to taste and a good handful of chopped coriander. #fakeaway #chickensaag #fakeawayfriday #curryrecipe
- Are you gonna be cooking over the barbecue this weekend? If so, you really need to try these Thai chicken skewers. As always, you can find the full recipe below. 👇🏼🙌🏼🔥🌶️ BBQ Thai Chicken Skewers (serves 4) 800g chicken thighs each cut into 3-4 pieces Marinade: 2 tbsp. oyster sauce 1 tbsp. dark soy sauce 1 tsp. garlic and ginger paste 1 tbsp. fresh coriander chopped ½ banana shallot very finely diced 1 tbsp. fish sauce ½ tsp. chilli powder or more to taste 30g palm sugar Method: 1: Set up the BBQ for direct cooking and make sure the grill is very hot. I like to grill these suspended over the charcoal to allow for more control. Cook and turn occasionally until they reach an internal temperature of at least 75c. this will take approx. 16-18 minutes. Leave to rest for five minutes, then serve with some of the BBQ sauce. #bbq #thaifood #thaifoodlover #bbq🍖 #bbqlovers
- I love a good Doner kebab, what did you know? It’s so easy to make at home in your air fryer. You can find the full recipe below. 🙏🏼🔥👇🏼💪🏼 Air Fryer Doner Kebab (serves 4) 800g lamb mince 1 tbsp. dried oregano 1 tbsp. garlic granules 1 tbsp. onion granules 1 heaped tsp. paprika 1 tbsp. cumin 1 tsp. pul biber or chilli flakes to taste 1 tbsp. salt Method: 1: Place the lamb mince into a bowl along with the herbs and spices, mix well then shape into a log which fits inside of your air fryer drawer, wrap tightly in foil. Leave to marinade, overnight is best but even an hour will do wonders for the flavour. When ready to cook, place inside your air fryer drawer and cook for 40 minutes set at 160c. Carefully remove from the foil, then pop on top of the crisp plate and return uncovered to the air fryer drawer. Increase the heat to 200c and cook for further 10 minutes, turning half-way through. Make sure the meat reaches an internal temperature of at least 75c. Leave to rest for 10 minutes before carving. If you like your Donor meat extra crispy, then you can return the sliced meat to the air fryer drawer and cook for further five minutes. 2: Serve the sliced doner along with some salad on top of a flat bread or pitta, dress with some mint yoghurt, garlic mayonnaise and lashings of chilli sauce. #doner #donerkebab #airfryer #airfryerrecipe #kebablover
- i’ve got the last two results right although I didn’t get the score correct but this time I’m going for an England win and I think it will be 2-1! To celebrate, I’ve created this incredible mashup. You can find the full recipe below so you can cook this on the day of the big game. 🏴🇦🇷🙌🏼🔥👏🏼 Grilled Chorizo Chimichurri Dog (serves 4) 4 fresh chorizo sausages Chimichurri: Small handful fresh coriander finely chopped Small handful flat leaf parsley finely chopped ½ small red onion finely diced ½ red chilli deseeded and finely diced ½ tsp. garlic minced 1 tsp. sugar 40ml olive oil 40ml red wine vinegar 4 toasted Brioche hot dog buns Fresh coriander Garlic mayo Crushed Tortillas (I like chilli flavour) Method: 1: Set up the BBQ for direct cooking, you want the grill nice and hot. 2: Make the chimichurri sauce by finely chopping all of the ingredients, pop into a bowl then mix well. Add the sugar to taste then season well with salt and pepper. Leave to stand for 20 minutes while the BBQ heats up. 3: Cook the fresh chorizo sausages over the grill for 10-12 minutes, turning frequently. Make sure the sausages reach an internal temperature of at least 75c. 4: Pop some fresh coriander and the cooked sausages into a toasted bun, spoon on some of the chimichurri, then add a drizzle of garlic mayo and finally some crushed tortilla chips. #chimichurri #hotdog #bbq #bbqlovers #worldcup2026
- AD It’s quarter-final day and with that it brings us the huge match between England and Norway. 🏴🇳🇴 to celebrate I’ve cooked up an incredible burger on my @Kamado Joe UK as always, you can find the full recipe below 🔥👇🏼❤️🔥 Double Stack Viking Burger (serves 2) Quick Pickled Cucumber: ¼ cucumber sliced 1 tbsp. fresh dill leaves picked 50ml water 50ml cider vinegar ½ tsp. wholegrain mustard ½ tsp. sugar Lingonberry bacon Jam: 40g streaky bacon finely chopped ½ red onion finely chopped 2 tbsp. lingonberry jam 1 tsp. balsamic vinegar 80ml water 4 x 100g lean venison burgers 2 burger buns toasted 2 x 20g slices Jarlsberg cheese 2 large handfuls lambs’ lettuce Method: 1: Pour the water, and vinegar into a small pan, add the mustard, sugar, and small pinch of salt then bring up to a simmer, whisk until the sugar dissolves then leave to cool. Place the sliced cucumber and dill into a jar, pour over the brining liquid then leave to stand for a couple of hours. 2: Set up your Kamado Joe for direct cooking. Then place a cast-iron pan on top of the grill. Gently fry the bacon and onion until Golden then add the lingonberry jam, balsamic and water, then continue cooking for 3-4 minutes until it reduces down to a sticky consistency. Remove from the heat then set aside to cool. 3: Grill the burgers for 2 to 3 minutes each side, stack the burgers then add the cheese and wait for it to melt. Then it’s time to build the burger by spreading some of the jam onto the base of the bun, add handful of lettuce then top with the double patty, more jam and some of the quick pickled cucumbers. Serve with a salad on the side. #bbq #burger #bbqlover #kamadojoeuk
- Who wants some? I know some people like a generous portion so feel free to double this recipe up if you’d like more meat along with your noodles. Full recipe below ❤️🔥👇🏼🍝 Slow Cooker Korean Beef Noodles (serves 4) 1 onion diced 1 tbsp. garlic ginger paste 1 tbsp. tomato puree 2 tbsp. dark soy sauce 2 tbsp. rice vinegar 1 tbsp. soft brown sugar 2 tbsp. Gochujang 100ml Beef stock 1 ox cheek 4 pouches ready to wok udon noodles Handful Fresh coriander chopped 1 tbsp. black sesame seeds Method: 1: Transfer all of the ingredients into your slow cooker pot, stir well then place the ox cheek on top, glaze with the sauce then cover with the lid and cook on low for 8 hours. Shred the beef then before serving with some udon noodles, sprinkle over the sesame seeds and fresh coriander. #Slowcooker #slowcookerrecipes #noodles #crockpot #slowcookermeals
- Tag someone who loves a hot sweet-and-sour curry. This chicken tikka Pathia is absolutely banging. Full Recipe below. 👇🏼❤️🔥 Chicken Tikka Pathia (serves 4) 500g boneless and skinless chicken thighs cut into bite size pieces 1 tbsp. garlic and ginger paste 1 tbsp. garam masala 1 tsp. amchoor powder 1 tsp. mild chilli powder 1 tsp. salt 1 tbsp. mint sauce Juice ½ lemon 1 tsp. turmeric ¼ tsp. red food colouring (optional) 100ml natural yoghurt Curry Sauce: 60g ghee or oil 2 onions finely sliced 1 tbsp. garlic and ginger paste 1 heaped tbsp. garam masala 1 tbsp. dried fenugreek leaves 1 tsp. kashmiri chilli powder 1 tsp. turmeric 1 tbsp. brown sugar 1 tbsp. mango chutney 1 tbsp. tamarind paste 1 heaped tbsp. tomato puree 1 x 400g tin chopped tomatoes Fresh lime juice to taste Fresh coriander to serve Method: 1: Pop the chicken in a bowl along with the Tikka marinade ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread onto skewers, then cook on a rack in your air fryer set at 200° for 10 minutes. The chicken will not be cooked through at this point but will finish cooking within the sauce. This is also great to do over the hot coals on the BBQ. 2: To make the sauce, gently fry the onion, in a pan along with the ghee and some salt, this will take around 25 minutes. Add in the garlic and ginger paste, spices and fenugreek then cook for 2 minutes. Next in go the sugar, mango chutney, tamarind, tomato purée and chopped tomatoes, bring up to a simmer then add in the cooked chicken tikka. Simmer over a medium heat for 10 minutes. Whilst you are cooking this stage, you can add a splash of water if the sauce reduces too much. I like to serve with a squeeze of lime juice, some fresh coriander, basmati rice and a paratha. #chickentikka #pathia #curryrecipe #fakeaway #fakeawayfriday
- AD are you enjoying the World Cup? To celebrate the occasion of The last 16 match between Mexico and England, I’ve used my @Kamado Joe UK to create this banging mash up of two of the countries most famous dishes. So if you fancy talking into one of my Beef birria stuffed the Yorkshire puddings then you will find the recipe below! 👇🏼❤️🔥🏴🇲🇽 Beef Birria Yorkshire Pudding Wraps (serves 8) 4 ox cheeks approx. 1.6kg in weight 50g BBQ rub (I used fajita Flavour) Birria Sauce: 2 onions peeled and roughly diced 1 large tomato 1 heaped tsp. Smoked paprika ½ tsp. cinnamon 1 tbsp. dried oregano 1 heaped tsp. coriander 1 heaped tsp. ground cumin 1 tsp. chilli powder 4 cloves 6 cloves garlic peeled 1 tsp. salt 2 tbsp. tomato puree 2 dried ancho chillies rehydrated in boiling water 400ml beef stock 8 Large Yorkshire puddings Grated Mexicana cheese Fresh coriander chopped 1 onion finely diced Method: 1: Set up your Kamado Joe for indirect cooking, your target temperature is 110c. 2: Dust the beef cheeks with the BBQ rub, making sure you get a good covering. Then place onto the grill and smoke gently for two hours. 3: Meanwhile to make the birria sauce, blitz all of the ingredients until super smooth. 4: Pop the ox cheeks into a cast iron pot then pour over the sauce, pop the lid on then place inside of the pot ring above the charcoal and continue to cook for 6 hours, remove the beef from the pot to rest then once cool enough to handle, shred with your hands before returning to the birria sauce. 5: Sprinkle some Mexicana cheese inside of a warmed Yorkshire pudding, add a generous portion of the meat, some sauce, fresh coriander, sour cream and some diced onion. Wrap tightly then enjoy whilst watching the football. #kamadojoeuk #worldcup26 #birria #footballfood
- AD I just love cooking with Beans so this slow cooker Chilli Con Carne text all of the boxes in terms of flavour, ease and it’s also easy on the Wallet. You can find the full recipe and method over on @Plate Up #Chilliconcarne #beans #slowcooker #slowcookermeals
- AD Are you ready to explore something new tonight? This banging Steak with Smoked cowboy butter is a revelation alongside a lovely glass of Trapiche malbec wine. Let me know in the comments if you think this steak is perfectly cooked? A quick trip to @Tesco was needed to secure the ingredients before heading home to fire up the BBQ. A banging steak and a lovely glass of red to accompany it is a classic combination, and With Trapiche wines, any night can become an opportunity to discover new flavours and moments. Scan the QR code on the bottle to explore more delicious recipes. Smoked Cowboy Butter: 2 tbsp. fresh flat leaf parsley chopped 1 heaped tbsp. fresh chives chopped Zest ½ lemon finely grated ½ tsp. chilli flakes 1 tbsp. garlic crushed ½ tsp. smoked paprika 1 heaped tbsp. shallot very finely chopped 1 heaped tsp. Dijon mustard 1 tsp. lemon juice 150g salted butter melted Method: 1: Combine all the ingredients in a heat proof jar along with the butter, then add a hot ember from the BBQ, make sure you are using a natural wood charcoal for this step. Screw the lid on tightly then leave to smoke for five minutes before removing the ember. Give the butter a good shake to combine all of the ingredients then serve with a perfectly cooked steak. Please drink responsibly #bedrinkaware #ExploreSomethingNewTonight #ratemysteak #bbq #bbqlover
- Hands up if you love a lamb chop 🔥🔥🔥 full recipe below and also in my new book, Complete BBQ Made Easy. Link in my bio. Tandoori Lamb Chops (serves 2) 6 lamb Chops 1 tsp. garam masala 1 tsp. turmeric 1 tsp. Kashmiri chilli powder 1 tsp. salt 1 tsp. fenugreek ¼ tsp. red food colouring (optional) 1 tbsp. garlic and ginger paste 1 tbsp. mint sauce 100ml natural yoghurt Juice ½ lemon Method: 1: Score the fat on the lamb then marinade in a bowl, along with rest of the ingredients. Leave to stand for a couple of hours if you have time. Thread onto skewers then cook over some hot coals on the BBQ for 5-6 minutes. I like mine caramelised but still pink on the inside. Serve with some mint and chilli yoghurt dressing. #fakeaway #bbq #bbqlover #tandoori
- Who fancies a bit of crispy pork belly on this beautiful Sunday? As always, you can find the recipe below below. 👇🏼❤️🔥🙏🏼 Crispy Chinese Pork Belly (serves 2) 700g pork belly measuring approx. 18cm x 10cm 1 heaped tsp. Chinese 5 spice 1 tsp. salt 1 tsp. black pepper 1 tsp. garlic granules 1/2 tsp. MSG 1 tbsp. Shaoxing Rice wine 1 tsp. oil Approx. 40g Salt to cover Method: 1: Pop the spices into a bowl along with the Shaoxing rice wine then mix into a paste. 2: Prick or score the skin of the pork belly, then turn over and make some cuts 2cm deep into the pork belly meat. Rub the paste into the meat, leaving the skin untouched. Take a sheet of foil then wrap this around the base of the pork, making sure none of the meat is exposed then pop onto a tray and place uncovered in the bottom of the fridge overnight. This will help the skin dry out and help you to achieve perfect crispy crackling. 3: Rub the skin with a small amount of oil then generously sprinkle over the salt. Place on top of your crisp plate inside your air fryer drawer and cook at 140c for 30 minutes. Remove the salt layer then brush off as much as you can. Brush over a little more oil then return to the air fryer. Reset the heat to 200c and continue to cook for further 40 minutes. Rest uncovered for 15 minutes before carving. #crispyporkbelly #airfryer #airfryermaster #porkcrackling
- Anyone else dreaming of Spanish holidays? This patstas bravas we’ll take you there. Full Recipe down below. 🔥👍🏼👇🏼❤️ Patatas Bravas (serves 4) 80g chorizo small dice 1 small onion chopped 1 tbsp. garlic paste 1 tbsp. tomato puree ½ tsp. chilli powder 1 tsp. smoked paprika 1 tsp. dried thyme 1 x 400g tin chopped tomatoes 700g Maris piper potatoes peeled and quartered 1 tsp. smoked paprika 1 tsp. salt 1 tsp. dried thyme 1 tsp. onion powder 1 tsp. garlic powder 2 tbsp. fresh parsley chopped Garlic aioli to serve Method: 1: Fry the chorizo, onion, garlic and salt along with a splash of oil for three minutes, then add in the tomato purée, chilli powder, Paprika, thyme. Cook for a couple more minutes, then pour in the chopped tomatoes and simmer for 10 minutes. I like to use a potato masher to get rid of any lumps in the sauce. 2: Par-boil the potatoes in boiling salted water for 8 minutes then drain, leave to steam in the colander for 5 minutes. Pop into a bowl, then scatter in the Paprika, salt, thyme and the garlic and onion powder, gently toss to coat. 3: Pour a generous amount of oil into a baking tray and pop into an oven pre-heated to 200c / 180c fan and heat for 15 minutes, scatter the potatoes into the hot oil then turn to coat generously in the oil. Cook in the oven for 45 minutes turning occasionally. 4: Serve the crispy potatoes with some of the Chorizo sauce, some garlic aioli and a scattering of fresh parsley. #Patatasbravas #potatorecipes #tapas #spanishfood
- The McRib was always one of my absolute favourites growing up, and now you can make it yourself at home. you can find the full recipe below 👇🏼👇🏼👇🏼🔥🙌🏼 McRib Sandwich (serves 2) 400g good quality pork mince ½ tsp. salt 1 tbsp. BBQ seasoning 1 tsp. garlic granules 1 tsp. onion granules ½ tsp. black pepper BBQ sauce 2 sub rolls toasted White onion sliced Gherkins (optional as I hate them) Method: 1: Place your pork mince into a bowl then add in the salt, BBQ seasoning, garlic, granules, onion granules and black pepper. Mix well, then shape into two rectangular patties measuring approximately 6” x 3” if you wet your hands, this will make the job easier, then use your finger to make four indents within the meat, this will replicate the original shop bought version. 2: Place the patties into your air fryer and cook at 200c for 14 minutes or the internal temp reaches at least 75c. Halfway through brush with BBQ sauce. 3: Spread some BBQ sauce onto the base of a toasted sub roll, place the rib patty on top, then add some onions and gherkins before topping with the bun lid. #fakeaway #fakeawayfriday #mcrib #mcdonalds
- AD Are you going to be firing up the barbecue this weekend? 🍔☀️If so, you are going to have to make these incredible Oklahoma style smash burgers, made super simple thanks to my @ProCookUK cast iron flat griddle. Its suitable for both indoor and outdoor cooking and with a 25 year guarantee you are onto a winner! You can find the full recipe for the burger down below. Jalapeno Oklahoma Smash Burgers (serves 2) 300g beef mince 1 white onion very finely sliced 1-2 jalapenos very finely sliced 1 heaped tsp. BBQ seasoning Burger Sauce: 4 tbsp. mayonnaise 1 heaped tbsp. gherkins very finely chopped 1 tsp. yellow mustard 1 tsp. garlic granules 1 tsp. onion Powder 1 tsp. paprika 1 tbsp. pickle juice from the gherkin jar 4 slices processed American cheese 2 toasted brioche buns Method: 1: Divide the beef mince into eight equal sized balls weighing 75g each. Pop into the fridge until ready to cook. 2: To make the burger sauce, combine all of the ingredients in a small bowl, refrigerate until needed. 3: Set up your BBQ for direct cooking and once hot place on your ProCook cast iron flat griddle to pre-heat. 4: Place the balls onto the hot griddle then top with a handful of the onion and jalapeno, use a ProCook burger press to smash down into a patty. Once the burger has had time to form a crust, flip it over, then lay on a slice of cheese, tuck the onions under the patty to stop them burning. Stack two of the patties on top of each other. Dress the base of the bun with burger sauce and shredded lettuce then place the double patty on top, finish with more burger sauce and finally the top of the bun. #MyProCook #smashburger #BBQ #oklahomaburger #bankholidaymondayssss
- I’ve heard it’s gonna be beautiful weather for the bank holiday weekend and there’s only one Salad you need! Full recipe below 👇🏼👇🏼 did you know that this Recipe is also in my brand-new cookbook ‘Complete BBQ Made Easy’ you can find a link in my bio 🔥🔥😎😎 Smashed Potato Salad (serves 4) 600g maris piper potatoes peeled and quartered ½ tsp. dried chilli flakes 1 tsp. ground cumin 1 tsp. turmeric 1 tsp. onion granules 1 tsp. garlic granules 1 tsp. salt 1 tsp. mustard seeds 3 tbsp. mayonnaise 1 tsp. wholegrain mustard ½ cucumber deseeded and diced ½ red onion diced 2 tbsp. flatleaf parsley 2 tbsp. fresh dill 1 tbsp. green chilli chopped 80g feta cheese crumbled Method: 1: Par boil the potatoes for eight minutes, then drain and leave to steam for five minutes. Pop the potatoes into a bowl, then sprinkle in the spices, Mix well then add into a baking tray along with some hot oil. Pop into an oven pre-heated to 200c / 180c fan, scatter the potatoes into the tray, then turn to coat generously in the oil. Cook in the oven for 30 minutes turning occasionally, crush with a glass then return to the oven for another 30 minutes, until crisp. 2: In a separate bowl, combine the mayonnaise, mustard, cucumber, onion, herbs and chilli, then gently fold the crispy potatoes through. Serve up in a bowl, and finally crumble over some creamy feta cheese. #potatosalad #saladsofinstagram #smashedpotatosalad
- I can’t believe my new book is out. Please share this one with someone who loves the barbecue. As always, you could find the full Recipe down below. 🔥❤️🙏🏼👇🏼🌶️ Tandoori Chicken (serves 4) 4 chicken legs with skin removed 1 tbsp. garlic and ginger paste 1 tbsp. tandoori masala ½ tsp. Kashmiri chilli powder 1 tsp. turmeric ½ tsp. powdered red food colouring (optional) 1 tsp. salt 1 tbsp. mint sauce Juice ½ lemon 80ml natural yoghurt Garnish: 30ml ghee or oil 1 red pepper large dice 1 green pepper large dice 2 small red onions cut into wedges Method: 1: Slash the chicken then marinade, in a bowl, along with rest of the ingredients. Leave to stand for a couple of hours if you have time. 2: Set up your BBQ for direct cooking, your target temperature is 180c. 3: Thread the chicken onto a long flat skewer then cook suspended over the charcoal, close the lid whilst you do this as this will give you a more even cook. Turn occasionally throughout and make sure the chicken reaches an internal temperature of at least 75c. this will take around 25-30 minutes #bbq #fakeaway #tandoorichicken #bbqlovers
- OMG I can’t believe the day is finally here! My new book ‘Complete BBQ Made Easy’ is out now! I cannot believe that this is my seventh cookbook and it’s my best yet! I would love you to grab a copy and please let me know what you think. You can find a link in my bio to purchase. I want to say massive thank you to everyone who has made this possible for me 🔥🔥🔥 #bbq #cookbook #bbq🍖 #bbqlovers
- You’ve all been loving my Fakeaway curries, so you are going to need something to serve with it. Here’s my Pilau rice recipe 🙌🏼🔥❤️👇🏼🌶️ Series Pilau Rice (serves 4) 300g basmati rice 50ml oil 1 star anise 4 cardamon pods 2 bay leaves 1 small stick cinnamon 1 tsp. cumin seeds ½ tsp. turmeric 1 tsp. salt 600ml boiling water Method: 1: Wash the rice in cold water, you will need to do this 4-5 times to remove the excess starch then soak the rice for 10 minutes. 2: While the rice is soaking, fry the whole spice in the oil, over a low heat for 3 minutes, add in the turmeric, salt and the rice then stir well making sure the grains are coated in the oil. Pour in the boiling water, bring up to a simmer then stir well. Pop a tight-fitting lid on then cook on the lowest setting for 12 minutes. Remove the lid slightly then leave to steam for 5 minutes. Remove the larger whole spices, this should be easy as they will be on top of the rice. #fakeaway #pilau #pilaurice
- I can’t believe my new book ‘Complete BBQ Made Easy’ comes out next week. Here’s another little taster from the book something to inspire you over this beautiful sunny weekend. #bbq #chickentikka #fakeaway #Bhuna #bbq🍖
- Did you know my new cookbook ‘Complete BBQ Made Easy’ is published next week! And I couldn’t be more excited, if you want to pre-order a copy, you can click the link in my bio. I would massively appreciate your support on this. In the meantime, here’s a banging chimichurri chicken as always the full recipe can be found below. 🙌🏼🔥👇🏼🌶️ BBQ Chimichurri Chicken (serves 4) 4 chicken legs scored to the bone 1 tsp. paprika 1 tsp. garlic granules 1 tbsp. dried oregano 1 tsp. onion granules 1 tsp. salt 1 tbsp. olive oil Chimichurri Sauce: Small bunch fresh coriander finely chopped Small bunch flat leaf parsley finely chopped ½ red onion finely diced 1 red chilli deseeded and finely diced 2 cloves garlic minced ½ tsp. sugar 60ml olive oil 60ml red wine vinegar Method: 1: Marinade the chicken in a bowl along with the herbs and spices, drizzle over some olive oil and a good pinch of salt. Rub well to make sure the chicken has a good coating of seasoning. 2: To make the chimichurri sauce, finely chop all of the ingredients, pop into a bowl then mix well. Add the sugar to taste then season well with salt and pepper. Leave to stand for 30 minutes. 3: Cook the chicken on the barbecue until it reaches an internal temperature of at least 75c. Alternatively, you can cook in your air fryer, transfer the marinated chicken onto the crisp plate within your air fryer drawer and cook at 170c for 35 minutes or until cooked through. Just before the end of the cooking time based the chicken with some of the chimichurri sauce.
- Chicken Tikka Chasni!! Have you ever ordered this curry from your local British Indian restaurant? Full recipe below! ❤️🔥👇🏼🌶️ Chicken Chasni (serves 4) Chicken: 500g boneless and skinless chicken thighs cut into bite size pieces 1 tbsp. garlic and ginger paste 1 tbsp. garam masala 1 tsp. turmeric ½ tsp. dried fenugreek 1 tsp. salt 1 tbsp. mint sauce 100ml natural yoghurt Sauce: 30ml oil or ghee 1 small onion diced 1 tbsp. garlic and ginger paste 1 tsp. salt 1 tbsp. sugar 1 heaped tbsp. mix curry powder 1 tsp. dried fenugreek 2 tbsp. tomato ketchup 1 x 300g portion of curry base gravy ¼ tsp. red food colouring 1 tbsp. mint sauce 1 tbsp. smooth mango chutney 80ml double cream Lemon juice to taste Method: 1: Marinade the chicken in a bowl, along with rest of the ingredients. For best results, leave to stand in the fridge overnight if you have time, but if not, these are good to go. Thread onto skewers, then cook on a rack in your air fryer set at 200c for 14 minutes. Make sure the chicken reaches an internal temperature of at least 75c. 2: To make the sauce, melt the ghee then add the onion, ginger, garlic and the salt then cook for a few minutes. Sprinkle in the sugar, spices, fenugreek then fry for a minute. Pour the tomato ketchup and curry base gravy into the pan then bring up to a simmer. Add the food colouring, mint sauce, mango chutney and cooked chicken then simmer for a further 5 minutes. Dependent on how thick you like your sauce, you may want to let it down with a little bit of water to thin it out. Finally pour in the double cream and add lemon juice to taste. #chickentikka #chasni #fakeaway #MeuEstiloHRV
- Are you firing up your barbecue this bank holiday weekend? If so, you’re definitely need to make these viral lamb keema kebabs. Check out the full recipe below. 🌶️👇🏼🔥🙌🏼 Viral Lamb Keema Kebabs (serves 4) Marinade: 1 small onion grated 1 heaped tbsp. garlic and ginger paste 1 tsp. Kashmiri chilli powder 1 tsp. turmeric 1 tbsp. dried fenugreek 1 tbsp. paprika 1 heaped tbsp. garam masala 1 tsp. salt 1 tsp. fresh green chilli finely chopped Small bunch fresh coriander finely chopped 1 handful fresh mint leaves finely chopped 1kg good quality lamb mince 6 XL flour tortillas Method: 1: Combine the marinade ingredients along with the lamb mince then set aside. 2: Stack the flour tortillas on top of each other then cut into a square measuring approximately 20cm x 20cm. Don’t worry, you can use the trimmings to make home-made tortilla chips in your air fryer. 3: Spread a thin layer of the spiced mince on top of each tortilla then stack again. At this point place into the freezer for at least 30 minutes. This will help you portion the kebabs. Cut into four equal size rectangles then turn so the filling is cut side down on your board. Stack these pieces against each other and then insert four skewers spaced equally along the cross-section. Use a sharp knife to cut into equal size pieces. 4: Set up your barbecue for indirect cooking, your target temperature is 180c. Throw on a couple of lumps of wood for a nice smoky flavour. Place the kebabs onto the grill, shut the lid and cook for 30 minutes turning halfway through. Remove the deflector plates and then grill over the direct flame for a further five minutes until you achieve some delicious caramelisation on the kebabs. #bbq #bbq🍖 #bbqlovers #bbqislife #bbqparty
- Just because you loved my Doner kebab Recipe, it’s time to Level up your kebab game with this banging roasted chilli sauce recipe. 🔥🌶️👇🏼 Kebab House Chilli Sauce 2.0 2 red peppers diced 180g 1 large fresh tomato diced approx. 150g 1 small red onion diced 2 cloves garlic peeled 2 red chillies 1 heaped tbsp. tomato puree 25ml red wine vinegar 1 tbsp. sugar to taste 120ml water Method: 1: Place the peppers, tomatoes, onion and garlic into a baking tray then dress with the oil and a pinch of salt and pepper. Scatter onto a tray then roast for 20 minutes in an oven set at 200c / 180c fan / gas mark 6, shaking half-way through. 2: Place the roasted vegetables along with the rest of the ingredients into a mini blender and process until smooth. #Fakeaway #fakeawayfriday #kebab #kebabhouse #donerkebab
Scroll for more
More archived accounts
Log in to watch the videos, photos, lives, and stories.
Continue with Google