I Cooked Your Mums' Recipes… Here’s How They Ranked скачать в хорошем качестве

I Cooked Your Mums' Recipes… Here’s How They Ranked

A few weeks ago, I asked you for your mum's recipes. I got loads of submissions and here are three dishes that stood out to me, so let’s try them and see how they taste. RECIPES Gumbo from @feywanderer Ingredients 100g lard ½ cup (75g) plain flour 2 yellow capsicum (bell peppers) diced 3 sticks celery, diced 1 white onion, diced 6 cloves garlic, minced 1 bunch of thyme 300g Andouille sausage, sliced 6 chicken thighs, sliced 1 tbsp garlic powder 1 tbsp smoked paprika 1½ tsp cayenne pepper 1 tbsp dried oregano 1 tbsp onion powder 2 bay leaves 1½ tsp ground white pepper 6 cups (1.5L) beef or chicken stock sea salt, to taste hot sauce, to taste 2 spring onions, thinly sliced steamed rice to serve Method 1. Melt lard in a large saucepan over medium high heat. Add the flour and whisk until it turns a dark brown colour, about 15-20 minutes. 2. Add the capsicum, celery and onion and season with salt and pepper. 3. Sauté, mixing through the roux for 4-5 minutes, then add the garlic and cook for a further 2 minutes. 4. Add the chicken, garlic powder, paprika, cayenne, oregano, onion powder, bay leaves, thyme and white pepper. 5. Mix well, then add the stock, stirring until there are no lumps. 6. Add the sausage, bring to a simmer and cook for 30 minutes. 7. Season to taste with salt and hot sauce, then serve in bowls topped with rice and spring onions. Chicken in a Clay Pot from @Roxiewinn Ingredients 1.6kg free range chicken 1 white onion, cut into wedges ½ cup (125ml) white wine ½ cup (125ml) water 2 sprigs rosemary 1 bunch baby carrots, trimmed and scrubbed 8 red potatoes, quartered 1 clove garlic, peeled 115g butter, softened garlic salt and pepper for seasoning French bread stick to serve Method 1. Soak a 2.5-3L clay pot in lukewarm water for 20 minutes, then drain and dry. 2. Preheat oven 170°C (190°C conventional). 3. Rub the chicken with the butter all over and under the skin. 4. Place chicken into the clay pot. 5. Add the sprigs of rosemary on the sides of the chicken. 6. Add the onions, carrots, potatoes and garlic to the pot placed around the chicken. 7. Add the wine and water. 8. Season with garlic salt and pepper. 9. Place the lid on and cook in the oven for 1- 1½ hours, until golden brown and juices run clear. 10. Serve chicken carved with vegetables, cooking juices and French bread for dipping. Aloo Paratha from @Anuradha.clarke Ingredients Filling 2 large potatoes, boiled and mashed ½ red onion, finely diced ½ small green chilli, finely diced ¼ cup chopped coriander (cilantro) ½ tsp sea salt ½ tsp chilli powder ½ tsp dry mango powder (Amchur) ½ tsp ground cumin Dough 2½ cups atta flour (wholewheat flour) ½ tsp fine salt ¼ tsp ajwain seeds 2 tbsp vegetable oil 180 - 200ml water ghee for frying Method 1. Combine all ingredients for filling in a large bowl and mix well. 2. For the dough, mix the flour, salt and seeds in a large bowl. Make a well in the centre and mix in the vegetable oil and enough of the water to make into a soft dough. 3. Knead gently, then set aside, covered with a tea towel, for 15 minutes. 4. Divide the dough in 4 equal portions. 5. Roll each portion out on a lightly oiled work bench to approx a 25cm round. 6. Place a quarter of the filling in the centre and spread out gently, leaving a 5cm border. 7. Fold over the edges into the centre to enclose and gently seal. 8. Press out gently to flatten. 9. Repeat with remaining dough and filling. 10. Heat some ghee in a grill pan or large frying pan on medium. 11. Cook each paratha for 1-2 minutes, then spread with some more ghee before flipping. 12. Cook for a further 2 minutes until browned and crisp. 13. Serve paratha cut into wedges with some plain yoghurt. MY PRODUCTS: https://bit.ly/AndyCooksEssentials MY COOKBOOK: https://bit.ly/3WVoXAN FOLLOW: Instagram:   / andyhearnden   TikTok:   / andy_cooks   Facebook:   / andy.h.cooks   Website with all my recipes: https://www.andy-cooks.com/ TIMESTAMPS: 00:00 Intro 00:26 Gumbo 07:54 Honey Rings 09:39 Chicken in a Clay Pot 14:11 Aloo Paratha Director, Chef and Host: Andy Editor: Caleb Dawkins Videographer: Thiago Saramago Kitchen Manager: Sarah Allchurch