Al Brady

Chicken Schnitzel with Celeriac & Apple Remoulade

For the chicken schnitzel:
2 chicken breasts, butterflied and lightly beaten
50g plain flour
1 egg
75g panko breadcrumbs
2tsp fresh dill, chopped
1 tsp paprika
Vegetable oil, for frying
Salt and pepper

For the celeriac & apple remoulade:
250g celeriac, peeled and julienned
1 Granny Smith apple, peeled and julienned
5 tbsp mayonnaise
1 tbsp wholegrain mustard
5g flat leaf parsley, chopped
5g tarragon, chopped
Lemon juice, to taste

To serve
2 small handfuls watercress
Lemon wedges

Method:

Begin by preparing the remoulade. In a large bowl, mix together the mayonnaise, mustard, parsley, and tarragon until well combined. Add the julienned celeriac and apple, stirring to coat everything in the dressing. Leave to stand for 15 minutes to allow the celeriac and apple to soften slightly.

After resting, mix again, then taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice. Transfer to an airtight container and refrigerate until ready to use.

For the schnitzel, place the butterflied chicken breasts between two sheets of greaseproof paper and gently beat with a mallet or rolling pin until evenly flattened to about 5mm thick.

Put the flour into a shallow dish and season well with salt and pepper. Lightly beat the egg in a second dish. In a third dish, mix together the panko breadcrumbs with the chopped dill, paprika, salt and black pepper.

Season the chicken on both sides, then coat each piece in flour, followed by egg, and finally breadcrumbs. For an extra crisp crust, repeat the egg and breadcrumb coating once more.

Heat about 1cm of vegetable oil in a large frying pan over moderate heat. When hot, fry the schnitzels for 3–4 minutes per side until golden brown, crisp, and fully cooked through. Remove from the pan and drain briefly on kitchen paper.

Serve each schnitzel with a generous spoonful of the celeriac & apple remoulade, a handful of fresh watercress, and a wedge of lemon on the side.

This is a great dish to whip up if you only have 20 minutes and you need a tasty meal quickly. You can swap the chicken for pork, or even veal, if you want, and if you're feeling extra feel free to add a fried duck egg on top! You won't be mad that you did! 🤘

Pickled Red Onions

2-3 large red onions, cut into chunky wedges
2-3 fresh red chillies, thinly sliced
3-4 garlic cloves, peeled and crushed
2 bay leaves
350ml apple cider vinegar
350ml water
50g caster sugar
20g sea salt
1 tsp mustard seeds
½ tsp black peppercorns
½ tsp pink peppercorns
½ tsp coriander seeds
1 tsp fennel seed
½ tsp caraway seeds
1 star anise

Method:

Prep the Onions
Peel and cut the red onions into thick wedges. You want structure and crunch, so don’t slice them too thin. Add the onion wedges to a clean, sterilised jar along with the sliced chillies, crushed garlic and bay leaves. Pack everything in tight.

Make the Pickling Liquor
In a saucepan combine the apple cider vinegar, water, sugar, salt, mustard seeds, peppercorns, coriander, fennel & caraway seeds. Stir everything together and bring to a rolling boil.

Pickle the Onions
Once the liquor is boiling, immediately pour it over the onions in the jar, making sure everything is fully submerged. Tap the jar gently to release any trapped air bubbles. Seal with a lid and let cool to room temperature.

Store and Serve
Transfer to the fridge and leave to pickle for at least 24 hours before cracking them open. They’ll only get better over the next couple of days.

Sharp, sweet and just the right amount of heat, these pickled red onions are your new secret weapon. Throw them on sandwiches, salads, tacos, or just straight out the jar. Enjoy dudes! 🤘

Piri-Piri Chicken, Chips & Red Cabbage Slaw

For the Piri-Piri Chicken:
1 whole chicken, spatchcocked or cut into pieces
1 batch fresh Piri-Piri sauce (see here)
Salt, to season

For the Slaw:
¼ red cabbage, finely shredded
1 carrot, grated or julienned
1 red pepper, thinly sliced
5-6 radishes, finely sliced
1 red onion, thinly sliced
Small handful of fresh parsley or coriander, chopped
3tbsp olive oil
3tbsp red wine vinegar
Salt and pepper, to taste

For the Chips:
Frozen shop-bought chips
Oil, for deep-frying
Salt, to season

Method:

Marinate the Chicken
Spatchcock the chicken by removing the spine, pressing the chicken flat and cutting between the two breast to split the bird into 2 halves. Place the chicken on a large tray and coat in the Piri-Piri marinade, rubbing it all over the bird. Cover and leave to marinate in the fridge overnight.

Cook the Chicken
Light a wood fire, BBQ or preheat a grill to medium-high. Cook the chicken skin-side down first, directly over the heat for 10-15 minutes until charred and rich golden brown. Flip and cook the other side, then move to indirect heat and cook through slowly until juicy and tender, around 30-40 minutes depending on the size and heat, turning as needed and adjust the coals as required. Once cooked, remove the chicken from the BBQ and leave to rest for 5-10 minutes before serving.

Make the Slaw
Combine the red cabbage, carrot, pepper, radish, onion and fresh herbs in a large bowl. Drizzle with olive oil and vinegar, season generously and toss to coat. Let it sit for 10-15 minutes to soften slightly.

Cook the Chips
Heat oil in a deep fryer or large pot to 180ºC. Fry the chips from frozen until golden and crisp. Drain on kitchen paper and season immediately with salt.

To Serve
Pile the chips onto each plate alongside a generous portion of slaw. Add a few pieces of grilled Piri-Piri chicken and finish with a generous drizzle of the cooked piri-piri sauce over the top.

Smoky, spicy, crunchy and fresh, this Piri-Piri chicken is definitely what I'll be cooking the majority of the summer. Just let me know what time you’re coming! Enjoy dudes! 🤘

Bacon Hot Sauce

300g smoked streaky bacon
12-16 fresno chillies
2 red peppers
1 red onion
4-6 garlic cloves
6-8 sprigs thyme, tide together
4tablespoons brown sugar
2tablespoon maple syrup
150ml red wine vinegar
150ml water
1 shot espresso
Rendered bacon fat (from earlier)

Method

Start by finely chopping the smoked streaky bacon and adding it to a dry pan over medium heat. Stir occasionally as it cooks, allowing the fat to render and the bacon to turn golden and crispy. Once cooked, drain through a fine sieve, reserving both the crispy bacon and the rendered fat separately.

Roughly chop the fresno chillies, red pepper, red onion, and garlic. Using the same pan, add the chopped vegetables along with the thyme and cook gently over medium heat until softened and fragrant, using a wooden spoon to lift up any of the caramelised bacon fond from the bottom of the pan.

Once soft, return the crispy bacon to the pan and add the brown sugar, maple syrup, red wine vinegar, and water. Stir everything together, bring to a gentle boil, cover with a lid, and let it simmer for 20-30 minutes until the chillies and pepper are completely soft.

Transfer everything to a blender and blitz until smooth. While blending, slowly drizzle in the reserved bacon fat to emulsify and create a rich, silky texture.

Taste and adjust the seasoning. If it feels like it needs a little extra depth, blend in a shot of espresso. Trust me it rounds everything out beautifully.

Bottle in clean, sterilised jars. Or skip that part completely and pour it straight over some fried chicken and enjoy!

Let me know what hot sauce flavours you want to see next dudes! I'm up for a challenge! 🤘

Harissa & Honey Glazed Aubergine With Greek Yoghurt, Pomegranate & Coriander

2 medium aubergines
3-4 tbsp olive oil
Salt, to season

For the glaze:
3tbsp harissa paste
3tbsp honey
3tbsp pomegranate balsamic vinegar*

To serve:
200g thick Greek yoghurt
2 tbsp pomegranate seeds
1 small handful fresh coriander, chopped
Drizzle of good olive oil
Extra balsamic vinegar, to finish

Method

Prepare and Cook the Aubergine
Preheat the oven to 200ºC. Slice the aubergines in half lengthways. Score the flesh in a criss-cross pattern, being careful not to cut through the skin. Season the cut sides generously with salt.

Heat a nonstick or cast iron/stainless steel pan over medium heat with a little olive oil. Place the aubergines cut-side down and fry for 5-6 minutes until deeply golden and caramelised. Turn them over so they’re skin-side down, drizzle over a little more olive oil then transfer to the oven and roast for 15-20 minutes until soft and fully cooked through.

Make the Glaze
While the aubergines are roasting, stir together the harissa, honey and pomegranate balsamic vinegar to form a thick glaze. Taste and adjust the balance to your liking, more honey for sweetness, more harissa for heat, etc.

Glaze and Roast Again
Remove the aubergines from the oven and spoon the glaze generously over the flesh. Return to the oven for a final 10-12 minutes, basting/brushing the aubergines from time to time, until the glaze is sticky, bubbling and coating the aubergine.

To Serve
Spread a generous spoonful of Greek yoghurt onto each plate. Place a glazed aubergine half on top, scatter over pomegranate seeds and chopped coriander. Finish with a drizzle of good olive oil and a few drops of balsamic vinegar.

Sweet, spicy, sharp, creamy and fresh, this glazed aubergine is a stunning dish that proves simplicity can still be seriously impressive and delicious! Enjoy dudes! 🤘

*If you can't get hold of pomegranate balsamic vinegar, you could use regular balsamic vinegar with a splash of pomegranate molasses added to it.

Gochujang Cured Egg Yolks

6 egg yolks
250g Gochujang paste (fermented Korean red pepper paste)

Method:

Prepare the Gochujang Base
Start by spooning or piping a generous layer of gochujang into the base of a clean, shallow container. Use the back of a spoon to smooth the surface, then create 6 small indents in the paste, these will cradle your little yolks, keeping them in place as they cure.

Separate & Drop In The Yolks
Carefully separate the yolks from the whites, making sure not to break them. Gently place each yolk into one of the prepared indents, nestling them so they sit securely in the gochujang.

Cover and Cure
Transfer the remaining gochujang to a piping bag and pipe it gently over each yolk, completely covering them without applying pressure. This method keeps the yolks intact, avoiding any accidental breakage & leakage!

Once fully covered, seal the container with a lid or wrap and place it in the fridge for 24 hours.

Excavate and Serve
After curing, the gochujang will have drawn out moisture from the yolks, leaving them firm, jammy, and richly coloured. Carefully uncover each yolk, brushing away excess gochujang to reveal vibrant red orbs of spicy, umami-packed flavour.

To Serve
These cured yolks are perfect served over rice or noodles, or placed whole on top of tartare, sashimi, or grilled vegetables. For something extra indulgent, try one on top of beef fat toast with spicy beef tartare.

Sticky, savoury, spicy, and packed with flavour, you’ll want to keep a batch of these ready to go at all times. Enjoy dudes! 🤘

Parisienne Gnocchi (I finally made it!)

Choux Pastry Base
120ml milk
120ml water
115g unsalted butter
2g salt
2g sugar
Freshly ground black pepper
170g strong white flour
250g eggs (approx. 4–5 large eggs, beaten)

Flavourings
10g fresh parsley, finely chopped
10g fresh chives, finely chopped
10g fresh dill, finely chopped
10g fresh oregano, finely chopped
Zest of 1 lemon
45g parmesan, finely grated

To Finish
100g unsalted butter
Zest & Juice of 1 lemon
2-3tbsp capers
8-12 sage leaves
Extra herbs, to garnish

Method:

Make the Choux Pastry
In a medium saucepan, combine the milk, water, butter, sugar, salt, and a good few twists of black pepper. Bring to a boil over medium heat, stirring constantly to melt the butter and blend everything together.

Once boiling, remove from the heat and add the flour all at once. Stir vigorously until a thick dough forms and pulls away from the sides of the pan. Return the pan to medium heat and continue stirring and cooking the dough for another 2–3 minutes to cook out the raw flour taste.

Transfer the dough to a large mixing bowl. Using an electric hand whisk or stand mixer, beat the dough for 1 minute to release some steam. Then gradually add the beaten eggs, mixing well between each addition, until the dough becomes smooth, glossy and pipeable.

Fold in the chopped herbs, lemon zest, and grated parmesan until evenly distributed.

Poach the Gnocchi
Bring a large pan of salted water to a gentle simmer. Transfer the choux mixture to a piping bag. Pipe small portions directly into the simmering water, cutting the dough with a small knife or scissors to your desired size.

Poach the gnocchi in batches until they float to the surface, about 1–2 minutes. Use a slotted spoon to transfer the gnocchi to a lightly oiled tray. Repeat until all the dough is cooked.

Pan-Fry and Finish
Heat a little neutral oil in a large frying pan over medium-high heat. Add the gnocchi and fry until golden brown and crisp on the outside, working in batches if necessary.

Once browned, reduce the heat and add butter to the pan along with lemon zest, capers, and sage leaves. Let the butter foam slightly, then finish with a squeeze of lemon juice. Toss the gnocchi in the sauce until glossy and well coated.

Serve
Plate the gnocchi and spoon over any remaining butter and capers from the pan. Finish with fresh chopped herbs and serve immediately.

I've been meaning to make this dish for ages and I finally got round to doing it! It is unbelievably delicious, so don't be like me, don't put it off, make it immediately!

Enjoy dudes! 🤘

Steak & Peppercorn Sauce

1 thick cut rib-eye steak (approx. 350-400g)
2-3tbsp olive oil
75g butter
10 thyme sprigs - tied together
1 garlic bulb, cut in half
1 banana shallot, peeled & finely diced
2tbsp green peppercorns
1 garlic clove, peeled and crushed
50ml brandy or cognac
1tsp Dijon mustard
200ml beef stock
1tsp Worcestershire sauce
150ml double cream
Sea Salt & Black Pepper

Method:

For the steak:

Season the steak generously with salt and black pepper.

Heat the oil in a heavy based, cast iron or stainless steel frying pan over a medium high heat.

Place the steak in the hot pan and sear for 3-4 minutes without moving it. Turn the steak over and cook it on the other side for another 3-4 minutes.

Add the butter along with the thyme and garlic, and baste the steak with the foaming butter for 2-3 minutes until you are happy with the cooking of your steak.

Transfer the steak to a plate or chopping board and leave to rest for 4-5 minutes with the thyme and garlic on top of it.

While the steak is resting: return the pan to a medium heat, add the shallot & cook for a minute, or until softened. Add the green peppercorns and garlic and cook for 1-2 minutes.

Pour in the alcohol and flambé carefully, until almost completely evaporated. Add the mustard, beef stock and Worcestershire sauce, stir well and bring to a rapid boil and allow the stock to reduce by half. Then add the cream and continue to cook until the sauce has thickened to a coating consistency.

Slice the steak and serve with the sauce, along with chips and some sort of green vegetable, if that is the sort of thing you are into!

Pickle Juice Hot Sauce

400g red chillies (Fresnos or similar)
8-10 garlic cloves
1L water
30g fine sea salt (for a 3% brine)
100-150ml pickle juice (from sweet & sour gherkins)
50g olive oil
Salt and pepper, to taste

Optional (for serving):
Pickled gherkins, breadcrumbs, oil for frying

Method:

Ferment the Chillies
Remove the stalks from the red chillies but keep them whole. Place the chillies and peeled garlic cloves into a clean, sterilised jar. In a jug, mix 1L of water with 30g of fine sea salt until fully dissolved to create a 3% brine.

Pour the brine over the chillies and garlic, making sure everything is fully submerged. Weigh them down with a fermentation weight or small jar if necessary. Seal the jar and leave it at room temperature to ferment for 7-10 days, ‘burping’ the jar once a day to release any built-up gas.

Make the Hot Sauce
Once fermented, drain the chillies and garlic from the brine (you can discard the brine for this recipe). Add them to a food processor.

Drain a jar of sweet & sour pickled gherkins, reserving all the pickle juice. Pour 100–150ml of the pickle juice into the processor with the fermented chillies and garlic.

Blitz everything together until very smooth, gradually drizzling in the olive oil to help emulsify the sauce. Taste and season with salt and pepper as needed.

Bottle and Store
Pour the finished hot sauce into clean, sterilised bottles or jars. Store in the fridge for 2–3 weeks. For a longer shelf life, you can bring the sauce to a boil before bottling to halt the fermentation.

Perfect straight out of the bottle over fried chicken or crispy fries. Or for the full 'circle-of-life' moment, breadcrumb and deep-fry the drained gherkins from earlier and coat them generously in the hot sauce for the most incredible pickle-on-pickle snack.

Hot, spicy, sharp and sweet. Pickle Juice Hot Sauce might just be unbeatable.

Hot Sauce 'Fruit' Roll-Up

475g Sriracha (or any THICK Hot Sauce)

For the sherbet coating:
50g caster sugar
10-12g citric acid (baking grade)
¼-½ tsp bicarbonate of soda (adjust to desired fizz)

Method:

Make the Roll-Up Base
Start by pouring the Sriracha directly onto a tray lined with a silicone baking mat. Using a spatula, spread the hot sauce into a smooth, even layer around 2-3mm thick. The sauce should be thick enough to hold shape but not so much that it won’t dry evenly.

Dry the Hot Sauce
Place the tray in a low oven set to 70ºC (or as low as your oven will go). If your oven doesn’t have a fan setting, prop the door open slightly with a wooden spoon to allow moisture to escape. Dry for 4-8 hours, or until the Sriracha is no longer sticky and peels away in one firm, flexible sheet.

Cut and Taste
Once cool enough to handle, peel off the sheet and cut into long strips using scissors or a sharp knife. Make sure you give it a taste to prepare yourself, they are intense but you should get that signature Sriracha kick in a chewy, fruit-leather style format.

Optional Sherbet Coating
To finish with a fizzy twist, make a quick sherbet powder. In a bowl, combine the caster sugar, citric acid, and bicarbonate of soda. Toss the hot sauce strips through the sherbet to coat lightly and evenly.

Roll and Store
Roll up the coated strips tightly. Store in an airtight container or jar for maximum flexibility and shelf life. These Hot Sauce Roll Ups are such a fun little thing to make whenever you’re craving something sweet, spicy, and a little bit nostalgic.

Enjoy dudes! 🤘

Harissa Paste

150-200g dried chilies (I used Kashmiri, Ancho, Arbol and Fresno)
6 dried Guajillo chili peppers, destemmed and deseeded
1 red pepper, roasted and peeled
2tbsp cumin seeds
2tbsp coriander seed
1tbsp caraway seeds
3-4 garlic cloves, finely minced or crushed
1tbsp tomato paste
3tbsp olive oil (plus extra for topping)
1 lemon, zest & juice
1tbsp red wine vinegar
1tbsp smoked paprika
1tbsp cayenne pepper
1-2tsp sea salt

Method:

Soften the Chilies:
Cut the stems off the dried chilies and shake out the seeds. Break them apart if preferred.

Toast the dried chilies in a dry pan over medium-high heat for 1-2 minutes, or in the oven at 140ºC for 3-4 minutes to help release their essential oils, making them more aromatic and improving their flavour.

Place the toasted chilies in a bowl and cover with boiling water. Let them soak for about 30 minutes to soften. Drain well, squeezing out any excess liquid.

Roast the Red Bell Pepper:
Place the red bell pepper directly over an open flame or under the grill, turning it every few minutes with metal tongs, until it is charred on all sides.

Place the charred pepper in a bowl, cover with cling film and leave for 10-15 minutes to loosen the skin. Afterward, peel off the skin, remove the seeds, and roughly chop the flesh.

Toast and Grind the Spices:
In a dry pan, toast the cumin, coriander, and caraway seeds over medium heat for 1-2 minutes, or in the oven at 140ºC for 3-4 minutes, until fragrant.

Let the seeds cool and then grind them using a spice grinder or pestle & mortar until they are a powder.

Blend the Harissa:
In a food processor, combine the softened chilies, ground spices, roasted red bell pepper, garlic, tomato paste, olive oil, lemon juice, vinegar, smoked paprika, cayenne and salt.

Blend the mixture until smooth. If you prefer a looser consistency, add more olive oil until you reach the consistency you’re after.

Store the Harissa:
Transfer the harissa to a clean jar. Drizzle a thin layer of olive oil on top to preserve it.

Store in an airtight container in the fridge for up to 1-2 months. The oil layer on top will help keep it fresh longer.

Piri-Piri Sauce (Fresh & Cooked)

Fresh Piri Piri Sauce

120g red Thai or African bird’s-eye chillies, stems removed
1 medium onion, roughly chopped
4-5 cloves garlic, peeled
Zest and juice of 1 medium lemon
2 teaspoons smoked paprika
50ml red wine vinegar
50ml extra-virgin olive oil
½ teaspoon kosher salt
25g coriander, roughly chopped

Method:

Blend the Base
Place the chillies, onion, garlic, lemon zest, lemon juice, smoked paprika, and salt into the bowl of a food processor or blender. Blitz on high speed for about 30 seconds until finely chopped.

Emulsify the Sauce
With the motor running, slowly drizzle in the vinegar and then the olive oil to create a thick, emulsified sauce. Scrape down the sides and continue blending until smooth or to your desired texture.

Add the Fresh Herbs
Add the chopped coriander and pulse just a few times to incorporate. You want flecks of fresh green rather than fully blitzed herbs.

Taste and Adjust
Taste the sauce and adjust the salt, lemon or vinegar to balance acidity, heat and salt to your liking.

Store or Use Immediately
Transfer the sauce to a clean jar or bottle. You can use the sauce right away, but for best flavour, let it sit in the fridge for 24 hours to allow everything to meld. It will keep for up to 2 weeks refrigerated.

Cooked Peri-Peri Sauce

2 red peppers
1 red onion
½ cup extra virgin olive oil
6 cloves garlic, minced
Zest and juice of 1 lemon
¼ cup red wine vinegar (or apple cider vinegar)
10 small red African bird’s-eye chillies
2 tbsp smoked paprika (or plain paprika)
10g fresh oregano
1 tsp sea salt
1 tsp freshly cracked black pepper

Method:

Char the Vegetables
Start by roasting the red peppers and red onion. This can be done in a hot oven, under a grill, on a BBQ, or ideally over a wood fire. Alternatively, roughly chop and sear them in a hot cast iron or stainless steel pan. You’re looking for good char and caramelisation to bring out deep smoky flavours.

Blend the Base
Roughly chop the roasted peppers and onions, then add them to a food processor or blender. Add the garlic, lemon zest, lemon juice, red wine vinegar, bird’s-eye chillies, smoked paprika and fresh oregano, sea salt and black pepper. Blitz everything together into a smooth purée.

Cook and Reduce
Transfer the blended mixture into a saucepan. Bring to the boil over a medium heat, then reduce to a low simmer. Cook gently for 25-30 minutes, stirring regularly to avoid burning.

Final Blend and Emulsify
Once reduced and thickened, remove from the heat, let the sauce cool slightly and then return it to the blender. With the motor running, slowly drizzle in the olive oil to emulsify the sauce and give it a velvety texture.

Adjust and Finish
Taste the sauce and adjust the seasoning to your liking with extra lemon juice, vinegar, salt, or black pepper. For a touch of sweetness, you can add a little sugar, I won’t tell anyone!

Both versions of this sauce are amazing, whether you’re marinating chicken in Fresh Piri-Piri or drizzling over the cooked sauce. Just be wary of the heat and adjust the chilli you use accordingly!

Enjoy dudes! 🤘

Bomba di Calabria (Calabrian Chilli Paste)

1 jar Calabrian chilli peppers in oil, whole
4-6 garlic cloves
75g sun-dried tomatoes
1 tbsp dark balsamic vinegar
5 tbsp extra virgin olive oil (plus more as needed)
1 tsp sea salt
1 tsp freshly cracked black pepper
3-4 fresh basil leaves

Method:

Drain the Chillies
Begin by draining the Calabrian chilli peppers through a fine sieve to remove any excess oil. This helps you better control the consistency of the final paste and prevents it from becoming greasy.

Make the Paste
Place the drained chillies into a food processor along with sun-dried tomatoes, peeled garlic cloves, balsamic vinegar, sea salt, cracked black pepper, and the fresh basil leaves.

Pulse everything together until very finely chopped. If the mixture is too dry or thick to blend smoothly, add a little olive oil and pulse again until you reach your preferred consistency. You’re aiming for a thick, punchy paste something that’s rich, textured, and spreadable.

Store & Serve
Once blended to your liking, spoon the Calabrian Chilli Paste into clean, sterilised jars. Make sure the top is level and, if storing for longer periods, cover the surface with a thin layer of oil to preserve freshness.

Seal and store in the fridge. It should last for several weeks when properly stored.

How to Use

• Stir into pasta sauces or risottos

• Spread onto grilled bread with burrata

• Use as a spicy base for pizza or paninis

• Mix into mayo or yogurt for a fiery dip

• Serve alongside grilled meats or vegetables

Note: This might not be a “hot sauce” in the traditional sense but it’s fiery, bold, and packed with Italian flavour!

Enjoy dudes! 🤘

Wood-Fired Calabrian Chilli Pizza with Capocollo & Salami

Pizza Dough

Poolish:
50g Water
50g Strong Flour (00)
1g Yeast

Dough:
Poolish ferment
1g Yeast
520g Flour
325g Water
11g Fine Sea Salt

Make the Poolish
In a mixing bowl, combine the water, flour and yeast. Mix to form a smooth, batter-like consistency. Cover and leave at room temperature to ferment for 12-18 hours.

Make the Dough
Add the poolish to a large bowl along with the remaining yeast, flour, water and salt. Mix everything together, then knead using the slap-and-fold technique for 5 minutes until smooth and elastic.

Cover and let rest for 30 minutes. Divide into 6 equal portions and shape into smooth balls. Place on an oiled tray or in individual containers, cover and refrigerate for 24-48 hours.

Bring to Room Temperature
3-6 hours before cooking, take the dough out of the fridge and allow to come to room temperature, covered.

Calabrian Chilli Tomato Sauce

1 x 400g can crushed tomatoes
25g Tomato Paste
2-3 tbsp Bomba de Calabria (Calabrian chilli paste)
½ tsp Sea Salt
2 tsp Sugar
½ tsp Dried Oregano
½ tsp Dried Basil
2 Garlic Cloves, minced

Make the Sauce
In a saucepan, add the crushed tomatoes, tomato paste, salt, sugar, oregano, basil, garlic, and Bomba de Calabria. Use an immersion blender to blend until smooth.

Place the pan over medium heat and bring to a simmer. Cook for 10–12 minutes, stirring often, until thickened and reduced by about half. Let cool before using.

Assemble & Bake the Pizza

Toppings:
Calabrian Chilli Tomato Sauce
Capocollo
Salami
Provolone
Mozzarella
Fresh Basil
Extra dots of Bomba de Calabria

Preheat the Oven
Fire up your wood-fired pizza oven to 270-300ºC, allowing enough time for the stone to heat through and the flames to settle into embers.

Shape the Pizza
On a lightly semolina-dusted surface, turn out a dough ball and gently stretch or roll into a 10-12 inch disc. Spoon over the Calabrian tomato sauce and spread to the edges.

Top with torn mozzarella, slices of provolone, capocollo, salami, and fresh basil. Finish with small dots of extra Bomba de Calabria on top.

Bake
Slide the pizza onto the oven stone and bake for 90 seconds to 2 minutes, rotating every 20-30 seconds for even colour and char. The crust should puff and blister, and the cheese should be bubbling.

Serve
Remove from the oven, rest for a minute, then slice and serve immediately with extra Calabrian chilli paste on the side if you like it hotter.

Enjoy dudes! 🤘

Nam Prik Pao (Thai Chilli Jam)

250g shallots, peeled (about 6-8 Thai red shallots 'Hom dang' )
1 bulb garlic, cloves peeled & separated
30g galangal, thinly sliced
50g dried shrimp
75g dried red chillies, stems and seeds removed
1 tsp shrimp paste
50g palm sugar
80g tamarind paste
4 tbsp fish sauce
1 tsp salt
150ml neutral oil (vegetable or similar)

Char the Aromatics
Place the sliced shallots, garlic and galangal into a dry frying pan over medium-high heat. Cook, stirring occasionally, until charred at the edges and caramelised. Remove from the pan and set aside.

Fry the Shrimp
Add the oil to the pan and set over medium heat. Once hot, add the dried shrimp and fry for 1–2 minutes until golden, crispy and fragrant. Remove and drain on kitchen paper.

Fry the Chillies
Add the de-seeded dried chillies to the same pan of hot oil. Fry for about 1 minute, until crisp and darkened slightly in colour. Be careful not to burn them. Remove and drain on kitchen paper. Set the infused oil aside to use later.

Blend the Base
In a food processor, add the fried shrimp and chillies. Blitz into a coarse powder. Then add the charred shallots, garlic, galangal, shrimp paste, palm sugar, tamarind paste, fish sauce and salt. Blitz again until a thick, textured paste forms. If needed, add a splash of the reserved oil to help it blend.

Cook the Paste
Return the reserved chilli and shrimp oil to the pan and set over low heat. Add the blended paste and cook gently for 8–10 minutes, stirring constantly. The paste should darken and develop a rich, jam-like texture.

Cool and Store
Once the Nam Prik Pao is thick, dark and glossy, remove from the heat. Let it cool slightly before transferring to a clean, sterilised jar. Store in the fridge for up to 6 months.

Spoon it onto rice, use as a dip for vegetables or grilled meats, or stir into dressings and marinades for a hit of sweet, spicy umami. This Nam Prik Pao packs a punch so feel free to adjust the chillies accordingly to your personal tastes.

Enjoy dudes! 🤘

Sahawiq Akhdar (Green Yemeni Hot Sauce)

1 tsp cumin seeds
½ tsp cardamom seeds
1 tsp coriander seeds
¼ tsp caraway seeds
½ tsp black peppercorns

50g fresh coriander, roughly chopped
50g fresh parsley, roughly chopped
10g fresh mint
1 lemon, zest & juice (to taste)
4-6 green jalapeño chillies
2-4 cloves garlic
½ tsp kosher salt, more to taste
100g olive oil (plus more to adjust consistency)

Method:

Toast the Spices
Add the cumin, cardamom, coriander, caraway and black peppercorns to a dry frying pan. Toast gently over a medium heat for 2–3 minutes until fragrant, stirring frequently. Alternatively, toast in an oven at 140ºC for 3–4 minutes. Be careful not to let them burn or the flavour will turn bitter.

Grind the Spices
Transfer the toasted spices to a spice grinder or pestle and mortar and grind them to a fine powder. Set aside.

Prepare the Sauce
Add the chopped coriander, parsley, mint, chillies, garlic, lemon zest and ground spices to a food processor along with the salt.

Blend the Sauce
With the processor running, slowly drizzle in the olive oil until the mixture forms a loose, textured paste. Add the lemon juice and blitz again until everything is well incorporated.

Adjust to Taste
Taste and adjust with more salt, lemon juice or olive oil for balance and texture.

Store and Serve
Transfer the Sahawiq to a clean jar or airtight container. Store in the fridge for up to one week.

Sahawiq is perfect as a dip for falafel, drizzled over shawarma, or a punchy condiment with grilled meats and vegetables. Feel free to sprinkle with some extra Aleppo chilli flakes over the sauce before serving, for an extra kick.

Enjoy dudes! 🤘

Chips Beginner To Pro

Oven-Baked Chips

Maris Piper potatoes
Olive oil
Sea salt
Black pepper

Preheat your oven to 190ºC. Wash the potatoes and cut them into chip-sized batons, leaving the skin on for added texture and flavour. Place them in a bowl of clean water to rinse off excess starch and prevent oxidising. Once all are cut, drain and dry thoroughly using a clean tea towel. Transfer to a baking sheet, drizzle with olive oil, season generously with salt and black pepper, and toss to coat. Spread the chips out into a single layer and bake for 30-35 minutes, turning them every 15 minutes to ensure even cooking. When golden and crisp on the outside and fluffy in the centre, remove and serve immediately.

French Fries (Double-Cooked)

Maris Piper potatoes
Neutral oil for deep frying
Sea salt

Cut the potatoes into thin fries, roughly 1-1.5cm thick, and place them into a bowl of cold water. This removes excess starch and prevents discolouration. Leave them to soak for at least 30 minutes, or overnight in the fridge, changing the water if needed. When ready to cook, drain and pat dry thoroughly. Heat oil in a deep fryer or heavy pot to 140ºC and blanch the fries in batches for 7-8 minutes until soft but uncoloured. Drain and let them cool completely. Once cooled, heat the oil to 180ºC and fry again for 4-5 minutes until crisp and golden brown. Drain on paper towel, season with sea salt, and serve hot.

Triple-Cooked Chips

Maris Piper potatoes
Salt
Neutral oil for deep frying
Sea salt

Peel the potatoes and cut them into thick chips. Boil in salted water until soft and just starting to break apart at the edges, about 10-12 minutes. Carefully remove and place on a wire rack to steam dry completely. Once cool, heat oil to 140ºC and fry the chips for 7-8 minutes until lightly golden and just forming a crust. Remove, drain, and cool again completely. For the final cook, heat the oil to 180ºC and fry for 4-5 minutes until deeply golden and crunchy. Drain, season with sea salt, and serve immediately.

Terrine Chips (12-Hour Potato Chips)

Maris Piper potatoes
Clarified butter (or other fat like duck fat or beef tallow)
Salt
Neutral oil for frying
Sea salt

Peel the potatoes and slice them very thinly using a mandolin. Melt the butter gently and clarify it, separating the clear fat from the milk solids. Toss the sliced potatoes in the clarified butter and season with salt. Layer them neatly in a deep loaf tin lined with greaseproof paper until the tin is full. Cover with another piece of greaseproof and bake at 140ºC for 3 hours until fully tender. Remove from the oven and weigh down with another tin and something heavy, then refrigerate overnight to compress and set. The next day, turn out the terrine and cut into thick chip shapes. Fry at 180ºC for 5-6 minutes until crisp and golden on the outside. Drain, season with sea salt, and serve.

Let me know your favourite! Mine is definitely a toss up between the triple cooked chips and the potato terrine chips.

I am going to experiment with some other potato varieties to see if I can get a more lighter colour and crispier end result. Any and all suggestions are welcome!

Enjoy dudes! 🤘

Shito - Ghanaian Hot Sauce

2 medium onions, peeled and roughly chopped
3-4 garlic cloves, peeled
30g fresh ginger, peeled and roughly chopped
10 Kpakpo shito peppers (or substitute with Scotch Bonnets), stems removed
300ml vegetable oil
40g tomato paste
50g dried shrimp powder
50g ground dried fish
1 star anise
½tsp ground cloves
1tsp ground allspice
2tsp paprika
2tsp dried thyme
2tsp dried rosemary
2tsp black pepper
2tsp chilli flakes
Salt, to taste

Method:

Blend the Aromatics
Place the chopped onions, garlic, ginger, and chillies into a blender with around 50ml of the vegetable oil. Blend to form a coarse paste.

Fry the Paste
Heat 2-3 tablespoons of oil in a large pot over medium heat. Add the blended mixture and fry for 10-15 minutes, stirring frequently, until it darkens, the oil separates, and the paste begins to caramelise.

Add Tomato Paste
Stir in the tomato paste and continue to cook over a low heat for another 5-10 minutes until fully incorporated.

Spice and Simmer
Add the remaining vegetable oil along with the dried shrimp powder, ground fish powder, star anise, ground cloves, allspice, paprika, thyme, rosemary, black pepper, chilli flakes and salt. Stir well to combine, adding more oil as needed to maintain a loose consistency.

Slow Cook
Simmer gently over low heat for 45 minutes to 1 hour, stirring occasionally. The sauce should reduce, darken, and develop a deep, rich flavour.

Cool and Store
Once thick and darkened to a deep red-brown, remove from heat and allow to cool. Transfer to a clean, sterilised glass jar, ensuring there’s a layer of oil on top to preserve. Store in the fridge after opening.

Spicy, rich, aromatic with deep savoury almost umami notes, Shito is perfect with rice, fried plantains, fire-grilled meats or just as a punchy dip on the side.

Enjoy dudes! 🤘

Chorizo & Goat’s Cheese Stuffed Crispy Olives

40–50 large pitted green olives
75g chorizo, finely diced
50g firm goat’s cheese, diced
50g cream cheese
4 anchovies in olive oil, drained
2 cloves garlic, crushed
2 tbsp curly parsley, chopped
1 tsp cracked black pepper
100g plain flour
2 eggs, beaten
100g panko breadcrumbs
Salt and herbs, to finish

Method:

Make the Filling
Place the chorizo, goat’s cheese, cream cheese, anchovies, garlic, parsley and black pepper into a food processor. Blitz everything together until you have a smooth, thick paste. Transfer to a piping bag.

Stuff the Olives
Take your pitted green olives and pipe the filling into the centre of each one until generously stuffed. Wipe off any excess from the outside.

3. Coat the Olives
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each stuffed olive in the flour, dip in the egg, then coat thoroughly in panko breadcrumbs.

Fry Until Golden
Heat oil in a deep fryer or heavy pan to 180ºC. Fry the olives in small batches for 2–3 minutes until golden brown and crisp. Drain on kitchen paper.

Serve
Pile the crispy olives into a bowl, season lightly with salt, and sprinkle with fresh herbs if you like. Serve hot with your favourite cold beer.

Crunchy, salty, cheesy, and packed with flavour these Chorizo & Goat’s Cheese Stuffed Crispy Olives are the ultimate beer snack.

Enjoy dudes! 🤘

Brown Butter Whisky (Fat Washed Whisky)

300g unsalted butter
1 x 70cl bottle of whisky

Method:

Brown the Butter
Place the butter in a saucepan over medium heat. Cook until it begins to foam, stirring frequently. Continue until the milk solids turn golden brown and the butter smells nutty and toasty. Remove from heat.

Combine with Whisky
Pour the whisky into a large clean jar or container. Add the warm brown butter and stir or shake to combine thoroughly.

Infuse at Room Temperature
Leave the mixture to sit at room temperature for 1–2 hours to allow the flavours to infuse together.

Freeze Overnight
Transfer the jar to the freezer and leave overnight. The butter will solidify on top, and the whisky will remain liquid underneath.

Strain the Whisky
Break and remove the solid butter layer. Slowly strain the whisky through a coffee filter or fine muslin to remove any remaining fat and clarify the liquid. This step takes time, so be patient.

Bottle and Store
Once fully strained, pour the whisky back into its original bottle or another clean glass container. Store as normal.

Brown Butter Old Fashioned

50ml Brown Butter Washed Whisky
1 tsp maple syrup
2 dashes orange bitters
2 Maraschino cherries
Orange peel
Ice
Orange peel, to garnish

Method

Chill the Glass
Place a rocks glass in the freezer to chill while you make the drink.

Mix the Drink
Fill a mixing glass with ice and add the brown butter washed whisky, maple syrup, Maraschino cherry, orange zest, (squeezed to release its essential oils) and orange bitters. Stir for 20–30 seconds until well chilled and diluted to your taste.

Strain and Serve
Add a large ice cube to your chilled rocks glass and strain the stirred whisky mixture into the prepared glass over the ice cube. Press the oils from an orange peel over the glass and drop it in for garnish, followed by a Maraschino cherry.

Rich, warming, nutty, and smooth this Brown Butter Old Fashioned is the perfect way to enjoy your fat-washed whisky. Trust me it tastes almost like pancakes!

Harissa & Honey Feta Rolls

400g feta cheese, diced
250g ricotta cheese
1tbsp fresh or dried thyme
2-3 tbsp honey
1tbsp smoked paprika
1tbsp freshly cracked black pepper
1tbsp harissa paste
1 lemon, zested
12 sheets filo pastry
100g butter, melted
100g hot honey, to finish

Method:

In a mixing bowl, combine the feta, ricotta, honey, thyme, smoked paprika, cracked black pepper, harissa paste, and lemon zest. Mix thoroughly, breaking up the feta until the mixture is well combined and spreadable.

Transfer the mixture into a piping bag and set aside.

Unroll the filo pastry and cover with a damp cloth or tea towel to prevent drying out. Working one sheet at a time, brush the filo with melted butter to completely coat the filo sheet.

Pipe a line of the feta filling along the short edge of the filo sheet (approx. 2-3inches long), fold in the sides, and roll tightly into a log. Place seam-side down on a lined baking tray. Repeat with the remaining filling and pastry sheets.

Once all the rolls are assembled, place onto a lined baking sheet, give them a final brush with melted butter and bake in a preheated oven at 190ºC for 15–20 minutes, or until the rolls are golden brown and crispy.

Once out of the oven, drizzle generously with hot honey and serve immediately.

Spicy, tangy, sweet, and crisp these Harissa & Honey Feta Rolls are INCREDIBLY delicious and pack a punch with every bite.

Enjoy dudes! 🤘

Ramyun Fried Chicken

Chicken tenders
2 whole eggs
200g plain flour
1 tsp salt
1 tsp black pepper
2 packs instant ramyun noodles (e.g., Nongshim)
Seasoning packets from ramyun
Oil for deep frying

Method

Place the dry ramyun noodles into a bowl. Use a rolling pin to crush the noodles into small shards and mix with included seasoning packets.

Season the flour with salt and black pepper. Then coat the chicken in seasoned flour, then egg, then finally the crushed ramen mix, pressing gently to completely cover the chicken.

Once all the chicken is coated, deep-fry at 180°C for 3-4 minutes until golden and crisp.

Drain the chicken, season with sea salt and serve.

You can finish the Ramyun Fried Chicken with a little drizzle of hot honey, hot sauce or chilli crisp. Dealers choice!!

Let me know if you make this dudes! Enjoy! 🤘

Testing The Best Fried Chicken Coatings

Egg & Seasoned Flour

Chicken tenders
2 whole eggs
200g plain flour
1tsp salt
1tsp black pepper
Oil for deep frying

Method:

Season the flour with salt and black pepper and whisk to combine. In a separate bowl, beat the eggs until smooth.

Dip the chicken tenders into the beaten egg, then into the seasoned flour, making sure each tender is fully coated. For a thicker crust, go flour → egg → flour again.

Deep-fry at 180°C for 3-4 minutes, until golden and cooked through.

A single coat will be paler and softer, while a double coat gives a slightly crisper crust.

Fresh Breadcrumb Coating

Chicken tenders
2 whole eggs
200g plain flour
1tsp salt
1tsp black pepper
Fresh white bread (crusts removed)
Oil for deep frying

Method:

Blitz the crustless white bread into fine crumbs and season the flour with salt and pepper.

Coat the tenders in seasoned flour, then egg, then fresh breadcrumbs. For a thicker crust, repeat the egg and breadcrumb step.

Fry at 180°C for 3-4 minutes until golden and crisp.

This gives an improved texture over flour-only coatings.

Plain Panko Coating

Chicken tenders
2 whole eggs
200g plain flour
1tsp salt
1tsp black pepper
Panko breadcrumbs
Oil for deep frying

Method:

Season the flour with salt and black pepper. Coat the tenders in seasoned flour, then egg, then Panko breadcrumbs.

Deep-fry at 180°C for 3-4 minutes until light golden and crispy.

Panko offers a lighter, flakier crust that’s more consistent in colour than fresh breadcrumbs, and it browns more slowly, giving you more control while frying.

Seasoned Panko Coating

Chicken tenders
2 whole eggs
200g plain flour
200g Panko breadcrumbs
2tsp salt
2tsp black pepper
1tsp MSG
2tsp garlic powder
2tsp onion powder
2tsp smoked paprika
1tsp cayenne pepper
2tsp dried thyme
Oil for deep frying

Method:

Mix all spices into the Panko breadcrumbs. Season the flour with salt and pepper. Dip the tenders into flour, then egg, then the seasoned Panko, pressing gently to coat the tenders completely.

Fry at 180°C for 3-4 minutes until crisp and deeply golden.

The added seasoning gives the crust a rich, deep golden colour and tons of flavour.

Spiced Cornflakes Coating

Chicken tenders
2 whole eggs
200g plain flour
200g Cornflakes
50g cornflour
2tsp salt
2tsp black pepper
1tsp MSG
2tsp garlic powder
2tsp onion powder
2tsp smoked paprika
1tsp cayenne pepper
2tsp dried thyme
Oil for deep frying

Method:

Crush cornflakes into coarse crumbs and mix with the cornflour and all the seasonings. Season the flour with salt and pepper.

Dip the tenders into seasoned flour, then egg, then the cornflake coating, pressing to fully coat the tenders.

Fry at 180°C for 3-4 minutes until golden, crisp and crunchy.

The texture of these tender is incredible, and the cornflakes hold their crispness beautifully after frying.

Pickle Brined Buttermilk Fried Chicken

Chicken tenders

For the marinade:
200g buttermilk
1-2tbsp hot sauce
50ml pickle brine
1tsp salt
1tsp black pepper
½tsp MSG
1tsp garlic powder
1tsp onion powder
1tsp smoked paprika
½tsp cayenne pepper
1tsp dried thyme

For the dredge:
300g plain flour
75g potato flour (optional but recommended)
2tsp salt
2tsp black pepper
1tsp MSG
2tsp garlic powder
2tsp onion powder
2tsp smoked paprika
1tsp cayenne pepper
2tsp dried thyme
Oil for deep frying

Method:

Whisk buttermilk with hot sauce, pickle brine and all the spices. Add chicken tenders and marinate for at least 2 hours or up to 48 hours.

For the dredge, mix plain flour with potato flour and the same seasoning blend. Remove chicken from marinade, letting excess drip off, then toss in the seasoned dredge until fully coated. For extra cragginess, splash a little of the buttermilk into the flour and mix to form small clumps.

Fry at 180°C for 4–6 minutes until cooked through and golden.

I don't need to tell you that buttermilk fried chicken is incredibly rich, flavourful, crispy and juicy. Always worth the effort.

Dry Ramyun Noodles Coating

Chicken tenders
2 whole eggs
200g plain flour
1 tsp salt
1 tsp black pepper
2 packs instant ramyun noodles (e.g., Nongshim)
Seasoning packets from ramyun
Oil for deep frying

Method

Crush ramen noodles into small shards and mix with included seasoning packets. Season the flour with salt and black pepper. Coat the chicken in seasoned flour, then egg, then the crushed ramen mix, pressing gently to completely cover the chicken.

Fry at 180°C for 3-4 minutes until golden and crisp.

Something a little bit different but incredibly crunchy and packed with umami from the ramen seasonings.

Mayak Egg Yolks

For the Stock
500g water
1 piece kombu
2 dried shiitake mushrooms

For the Marinade
250g soy sauce
250g kombu & shiitake stock
125g honey
2 spring onions, greens sliced
½ onion, finely diced
2 chillies, diced
2–3 garlic cloves, minced
4–5 coriander stalks, finely chopped
1tbsp toasted sesame seeds

Eggs
12 egg yolks

Method:

Prepare the Kombu Stock
In a saucepan, combine the water, kombu, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat and let steep for 30 minutes. Remove from the heat and allow to cool completely before straining.

Make the Marinade
In a mixing bowl, combine the cooled kombu stock, soy sauce, and honey. Stir well. Add the sliced spring onions, diced onion, chopped chillies, minced garlic, chopped coriander stalks, and toasted sesame seeds. Mix thoroughly and set aside.

Marinate the Egg Yolks
Carefully separate the yolks from the whites and place the yolks in a clean jar. Pour the marinade over the yolks, ensuring they are fully submerged. Seal the jar and refrigerate for up to 5 days.

Serve & Enjoy
After marinating, remove the yolks from the jar. They will have deepened in colour and developed a rich, savoury flavour. Serve over rice, on crackers, or however you like. Let me know how you’d use them!

Enjoy dudes! 🤘

Giant Cinnamon Roll

For the Dough
300g strong white bread flour
1tsp ground cardamom
30g sugar
6g salt
15g yeast
120g whole milk
1 large egg
100g butter, softened

For the Filling
150g dark brown sugar
2tbsp ground cinnamon
100g butter, softened

For the Cream Cheese Frosting
100g cream cheese, softened
50g butter, softened
100g powdered sugar
1–2tbsp milk
1 tsp vanilla extract

Method:

Make the Dough
In a bowl, mix the flour, cardamom, sugar, salt, and yeast. Warm the milk until just lukewarm, then add it to the dry ingredients along with the egg. Mix until a rough dough forms, then knead in the softened butter until the dough is smooth and elastic. Cover and leave to prove until doubled in size.

Prepare the Filling
In a bowl, beat together the butter, brown sugar, and cinnamon until combined.

Roll & Shape the Dough
On a lightly floured surface, roll the dough out into a large rectangle. Spread the cinnamon-sugar mixture evenly across the dough.

Cut the dough into long strips.

For Individual Rolls
Roll each strip into a tight spiral and place onto a lined baking tray, spacing them apart.

For a Giant Cinnamon Roll
Take one strip and roll it into a small spiral. Place it in the center of a greased springform tin. Wrap the remaining strips around it, one by one, to form a single large roll.

Prove & Bake
Cover and leave to prove again until doubled in size. Preheat the oven to 190°C.

Bake individual rolls for 15–18 minutes and the giant roll for 35–40 minutes, or until deep golden brown.

Make the Frosting
Whisk together the cream cheese, butter, powdered sugar, milk, and vanilla until smooth.

Finish & Serve
Dip individual rolls into the frosting or generously spread it over the giant cinnamon roll while still warm.

Perfect for tearing apart or diving straight in, sometimes, bigger really is better!

Enjoy dudes! 🤘

Croissant Bakewell Tart

French Shortcrust Pastry (Pâte Brisée)
225g plain flour
15g sugar
¼ tsp salt
110g cold butter, cubed
1 large egg yolk, beaten
3 tbsp ice-cold water

Croissant Frangipane
100g butter
100g sugar
2 eggs
150g croissants, toasted with and blitzed into fine crumbs
25g flour
30ml kirsch

Filling & Topping
150g black cherry jam
100g icing sugar
30ml amaretto

Method

Preheat the oven to 190°C.

Make the Pastry
Place the flour, sugar, and salt into a bowl and mix together lightly. Add the cubed butter and rub it into the flour until the mixture resembles fine breadcrumbs. Mix the egg yolk with 1 tbsp of ice-cold water and add to the mixture, combining with just enough additional water to bring the dough together. Knead lightly until smooth, taking care not to overwork it. Roll out the pastry and line a tart tin, then chill for 30 minutes. Blind bake at 190°C until lightly golden.

Prepare the Croissant Frangipane
Tear croissants into pieces and spread onto a baking tray. Drizzle with 25g melted butter and sprinkle with 50g golden caster sugar. Bake at 160°C until golden brown and crisp. Blitz in a food processor to a fine crumb.

Using an electric whisk, beat the butter until soft, then add the sugar and continue whisking until light and fluffy. Add the eggs one at a time, whisking well between each addition. If the mixture curdles, add a little flour and croissant crumbs to bring it back together. Gently fold in the remaining croissant crumbs and flour, then mix in the kirsch.

Assemble & Bake
Spread the cherry jam evenly over the base of the tart case. Spoon over the croissant frangipane and smooth the surface. Bake at 180°C for 30 minutes until golden brown. Transfer to a wire rack and leave to cool.

Finish the Tart
Mix the icing sugar with the amaretto to form a smooth icing. Pour over the cooled tart, spreading evenly. For an extra touch, use a contrasting icing to create a feathered effect. Allow to set before slicing.

Rich, buttery, and packed with flavour, this Croissant Bakewell Tart takes a true classic to the next level.

Enjoy dudes! 🤘

Croissant Butter

250g croissants
25g unsalted butter
50g golden caster sugar
80g pecans, roughly chopped
50g white chocolate
½ tsp cinnamon
100g butter, room temperature
Pinch of salt

Method

Preheat the oven to 160ºC. Tear the croissants into bite-sized pieces and spread them out on a baking tray. Drizzle with melted butter and sprinkle with brown sugar. Bake for 15-25 minutes until crisp, golden brown, and slightly caramelised.

Place the white chocolate on a lined baking tray and bake at 160ºC until golden brown, about 10 minutes. Remove from the oven and allow to cool before roughly chopping.

Transfer the toasted croissants, caramelised white chocolate, pecans, cinnamon, and salt into a food processor. Blitz until a smooth praline paste forms. Add the remaining butter and continue to blend until light and whipped.

Spoon the croissant butter into a container and let it cool until it thickens to a spreadable consistency. Serve with fresh croissants or any other vessel of your choice!

This Croissant butter is INSANELY delicious but if you want the original product that inspired it, you can find it here from Pollen Bakery: https://delli.market/products/pollen-bakery-croissant-butter

Enjoy dudes! 🤘

The Elvis Burger - Peanut Butter, Banana & Bacon

25g butter
2 medium bananas
4tbsp light brown sugar
900g ground beef (80/20)
2tsp salt
1tsp black pepper
8 slices smoked streaky bacon, cooked until crispy
4 brioche buns
8 tablespoons creamy peanut butter
8 slices cheese (cheddar or American)

Method

Make the Caramelised Bananas
Peel the bananas and cut each in half, then slice each piece lengthwise to make 8 pieces in total. Heat a large nonstick pan over medium heat and melt the butter. Add the bananas and sprinkle with brown sugar. Cook for 5 minutes turning gently until nicelycaramelised, then remove from the heat and set aside.

Grill the Burgers
Shape the ground beef into 8 equal patties. Season both sides with salt and black pepper. Preheat a grill or pan to medium-high heat and cook the patties for 3 to 4 minutes per side, depending on your preferred doneness. In the last minute of cooking, place a slice of cheese on each patty and let it melt. If toasting the buns, grill the cut sides for about 20 seconds until slightly charred.

Assemble the Burgers
Spread 1 tablespoon of peanut butter on the bottom of each toasted bun. Place one cheeseburger patty on top, followed by a couple of slices of crispy bacon, another cheeseburger patty and finish with a caramelised banana piece. Then spread another tablespoon of peanut butter on the top bun before placing on top of the burger.

This Elvis Burger isn’t just fit for a King, it’s fit for The King.

If you're not convinced I don't blame you! But don't knock it until you try it!

Let me know if you do!

Enjoy dudes! 🤘

Crispy Chicken Skin Peanut Butter

2kg chicken thighs (skin removed)
500g peanuts
1-2tbsp light brown sugar
1tbsp salt
1tsp MSG.

Method

Preheat the oven to 180ºC. Lay the chicken skins flat on a lined baking tray, season generously with salt, and roast until golden brown and crisp, about 25-30 minutes. Drain the rendered schmaltz into a small bowl and set aside.

Reduce the oven to 160ºC. Spread the peanuts onto a tray and roast for 10-15 minutes until golden brown. Let them cool completely. Once cooled, add the peanuts and crispy chicken skin to a food processor along with brown sugar, salt, MSG, and 1-2tbsp of the reserved schmaltz.

Blitz until smooth and creamy. For a chunkier texture, fold through some chopped peanuts at the end.

Transfer the Crispy Chicken Skin Peanut Butter into clean, sterilised jars and store in the fridge until ready to use.

If anyone has any suggestions on how I can use this, I am all ears!

Enjoy dudes! 🤘

Mayak Eggs Recipe | Drug Eggs

For the stock:

500g Water
1 piece Kombu
2 dried Shiitake mushrooms

For the marinade:

250g Soy Sauce
250g Kombu & Shiitake Stock
125g Honey
2 Spring Onions (greens, sliced)
1/2 Onion (finely diced)
2 Chillies (diced)
2-3 Garlic cloves (minced)
4-5 Coriander stalks (finely chopped)
1 tbsp Sesame Seeds (toasted)
12 Eggs

Method:

Step 1: Prepare the Kombu Stock

• Make the stock: In a saucepan, combine 500g of water with the piece of kombu and 2 dried shiitake mushrooms. Bring the mixture to a simmer over medium heat.

• Simmer: Let it simmer for about 30 minutes to infuse the flavors, then remove from the heat and allow it to cool completely.

Step 2: Make the Marinade

• Mix the marinade: In a large mixing bowl, pour in 250g of the cooled kombu stock. Add 250g soy sauce and 125g honey.

• Add aromatics: Finely dice 1/2 an onion, slice the greens of 2 spring onions, dice 2 chillies, and mince 2-3 garlic cloves. Add all of these to the marinade, along with 4-5 finely chopped coriander stalks and 1 tablespoon of toasted sesame seeds.

• Combine: Mix everything together until well-combined.

Step 3: Cook the Eggs

• Boil the eggs: Bring a large pot of water to a rolling boil. Carefully lower in the 12 eggs and cook for exactly 5 and a half minutes for soft, jammy yolks.

• Cool the eggs: Immediately transfer the boiled eggs to an ice bath to stop the cooking process. Let them cool completely before peeling.

• Peel the eggs: Once cooled, peel the eggs gently to avoid damaging them.

Step 4: Marinate the Eggs

• Marinate: Place the peeled eggs into a large jar or container. Pour the prepared marinade over the eggs, making sure they are completely submerged.

• Seal and refrigerate: Seal the jar tightly and refrigerate for at least 24 hours, or up to 5 days. The longer they sit, the richer the flavor.

Step 5: Serve and Enjoy

• Serve: After marinating, remove the eggs from the jar. Slice them in half to reveal the perfectly jammy yolks.

• Suggested serving: Mayak Eggs are great over a bowl of hot rice, with a drizzle of chilli oil, or as a snack on a rye cracker.

These Mayak Eggs have quickly become a favourite of mine, with their rich, salty-sweet marinade and jammy yolks!

Make sure you let me know if you give them a go! 🤘