Simply incredible Southern Fried Chicken and gravy. I decided not to call this Southern fried chicken KFC because I would no doubt get taken to task for not being accurate enough, so I've taken the cowards way out and gone safe with Southern fried chicken, it still wont stop me referencing KFC though haha.
So why do we love this fast food so dang much? I fell out of love with McDonalds years ago because the burgers are horrible, but I still love a great burger, but in the UK you need to find those independent burger bars and then they still might be crap? But Southern Fried chicken including KFC and Miss MIllies (that's the choice we have, unless you go to those very dodgy chicken shops) is just great.
My research was interesting so it seems that West Africans loved to cook chicken with roughly the same spicing used in my Southern fried chicken recipe, and the horror of slaving brought West Africans to the States and these flavours were developed in plantation kitchens and included the Scottish settlers love of deep frying (yes there is a reason why those Celts deep fry pizza and chocolate) and hey presto the most loved soul food was born.
Introduce brining in buttermilk for the most tender juicy chicken and I am in love with this food, the secret of a long life is have this every now and then though as it is not health food folks.

Sticky toffee pudding is one of the most popular pudding in the world today, it is in the UK at least. The very sinful butterscotch sauce that goes with it takes this pudding to the next level. It is simply amazing!
Sticky toffee pudding is relatively new and dates back to the 70's and specifically to The Lake District, one of Englands most beautiful protected areas. Beatrix Potter the fine lady that created Peter Rabbit, made sure the area was protected from those industrialists from Manchester, any way this is about Sticky Toffee Pudding with butterscotch sauce so, if you decide to make my recipe make sure to wear your stretchy pants as this packs in some serious calories but it is a rare treat.

I hope you have a go at making sticky toffee pudding with butterscotch sauce

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Mulligatawny comes originally from South India and Sri Lanka, it was a kind of soup/broth of vegetables spices and rice. The Britishers loved mulligatawny but requested a few changes to suit their pallet. The addition of meat was the main one and sometimes mulligatawny can be finished with cream or yoghurt instead of coconut milk. So I hope you consider making mulligatawny, lovely all year round.

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The idea of making cheese at home can be really intimidating. Cheese feels like something you have to buy at the store or the farmer's market. But not anymore, you can make fresh cheese at home with four simple ingredients: whole milk, lime juice, apple cider vinegar and sea salt.

Queso Fresco translates from Spanish is "fresh cheese." It has its roots in Spain but has been popularized by Mexican food culture. It's mild taste is a perfect canvas to bold build flavour profile. This video shows you how to make Queso Fresco three different ways: sweet, savoury and spicy. Bon Appetit!

How to make fig chutney, fantastic preserved fruit, chutney's originate from India but the style we enjoy in Europe and the US is an Anglo - Indian collaboration, the vinegar makes the chutney's longer lasting for the winter months. Have a go at making your own fig chutney, you'll be happy that you did.

keto biscuits or crackers are the incredibly delicious and crispy low carb alternative to crackers, these are the new superfood, so see how easy it is to make your own.
Water biscuits date back the 19th century and were also called ships biscuits as sailors would take them to see as they stayed fresh for months, these water biscuits or crackers also happen to be delicious which is nice.
Scottish oatcakes are from Scotland of course and date back to Roman times, earliest written record back to AD 43, beautifully crumbly oat biscuits are just perfect for any cheese board.

The French word “Croquette” means “To crunch” and croquettes are usually small cylindrical shaped food rolls that are coated in breadcrumbs and deep fried. These croquettes are fluffy and buttery on the inside with a slight crunch on the outside making them irresistible. Used as a side dish, there is no need to add any other ingredients, it’s the simplicity that makes these little puffs of joy incredible.

How to make Fabada Asturiana, it's pork and beans from Northern Spain and it's amazing

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Fabada Asturiana

Asturian bean stew

Dried white beans 250g - 8.8oz

Chorizo 100g - 3.5oz

Pork belly 200g - 7oz

Black pudding 100g - 3.5oz

White onion 1

Garlic cloves 4

Sweet paprika 1 tbsp

Saffron 1 pinch

Olive oil 100ml - 3.4fl oz - 0.5cups

Water to cover

Salt and pepper to taste

How to make Pita or Pitta bread, wonderful pillowy bread pockets

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Pita or pitta?

Strong white flour 500g - 1.1lb

Dried yeast 7g - 0.25oz

Salt 7g - 0.25oz

Olive oil 2 tbsp

Yoghurt 1 tbsp

Tepid water 300ml - 0.63 pints - 1.25 cups





how to make Scones, the classic British tea cake. Perfect for afternoon tea

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Self raising flour 300g - 10.5 oz

Baking powder 1 tsp

Unsalted butter 75g - 2.6 oz

Sugar 50g - 1.75oz

Egg 1

Milk 120ml - 4 fl oz

Salt a pinch

Q & A to celebrate passing 10K subscribers, thank you so much


Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A

reverse seared tomahawk ribeye steak and red wine pan sauce

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10 K Subscriber Celebration tomahawk Ribeye steak and pan sauce

1 x Tomahawk ribeye steak 1.4k - 3 lb -1 rib
Sliced onion for trivet 1 or 2
Red wine 2 large glasses
Chicken or beef stock. 100ml - 3.5fl oz
High smoke point oil
Butter for basting and glossing pan sauce 100g - 3.5oz
Garlic rosemary and thyme
Garnish vine cherry tomatoes, chips and watercress

Internal steak temperature guide

Required doneness Pan temp rested temp

Rare 36-40c - 98-103f 48-52c - 120-125f

Med rare 44-46c - 112-117f 56-60c - 130-135f

Medium 50-54c - 122-127f 60-65c - 140-145f

Medium well 56-60c - 132-137f 65-70c - 150-155f

Well done 65c - 150f & above 75c - 165f & above

Spiced nuts, a useful way to use up egg whites

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Spiced nuts

Assorted nuts 300g - 10.5 oz

Egg white 1

Selection of your favourite spices 4 or 5 tsp

Salt 1 tsp

Sugar 1 tsp

Hake with Spanish chorizo and bean stew - pan fried hake

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Spanish style Hake with a chorizo and haricot bean stew

Hake 2 portions

Chorizo 100g - 3.5 oz

Red onion 2

Garlic 4 cloves

Celery 1 stick

Carrots 1

Chopped parsley 2 tbsp

Tinned - canned quality tomatoes 1 x 400g

White beans 1 x 400g - 14oz cans approx

White wine 1 large glass

Fish stock 200ml

Hasselback potatoes - baked potatoes -

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Hasselback potatoes

Good baking or roasting potatoes

Rosemary or thyme

Olive oil

Sea or kosher salt

How to make Falafel, spiced and deep-fried chick pea balls

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Dried chick peas 500g - 1.1lb

Diced white onion 1 medium

Chopped garlic 4 cloves

Chopped parsley 1 packet

Plain or chickpea flour 50g

Salt and pepper to taste

Baking soda (bicarb) 2 tsp

Ground cumin 1 tsp

Ground corriander 1 tsp

Paprika 1 tsp

Cayenne 1 tsp

Cheats Chocolate truffles / easy chocolate truffles / rich dark chocolate cream and rum, rolled in cocoa

Chocolate truffles

Dark ganache

Dark chocolate 232g 464g
Double cream 212ml 425ml
Liquor of choice 1 shot 2 shots

Roast Potatoes / super crispy crunchy exterior / soft and fluffy insides / duck fat roasted potatoes

Fisherman's pie / Fish Pie, /classic British dish

Music by Jamie Pringle of Little Crazy

Fisherman’s pie

Salmon fillet 400g / 14oz

Cod or haddock 400g / 14oz

Smoked white fish 250g / 9oz

Raw prawns peeled 150g / 5.3oz

Leek 1 large

Peas 150g / 5.3oz

White onion 1

Garlic cloves 2

Bay / Rosemary / Thyme / Chives

Maris piper potatoes 2.5k / 5.5lb

Strong cheddar 100g / 3.5oz

Butter for mash 200g / 7oz

The sauce

Milk 1L / 1.75 pints

Unsalted butter 100g / 3.5oz

Plain flour 100g / 3.5oz

Beurre blanc / Butter Sauce /

Music by Jamie Pringle of Little Crazy

Beurre Blanc

Unsalted butter 250g / 9oz

White wine 200ml / 0.4 pints

Shallots 2 or 3

Lemon 1

Dill small bunch

Salt and pepper to taste

Salmon en Croute

Music by Jamie Pringle of Little Crazy

Salmon En Croute serves 3 to 4

Salmon fillet 400g / 14oz

Puff pastry 250g / 9oz

Spinach 230g / 8oz

Cream cheese 200g / 7oz

Capers 2 tsp

Confit lemon 1/4

Nutmeg a pinch

Salt and pepper to taste

Egg for brushing 1

Boulangère potatoes / potatoes and onions baked with stock

Music by Jamie Pringle of Little Crazy

Boulangère Potatoes

King Edward potatoes (med-large) 4

White onions 2

Chicken stock 560ml / 1 pint

Thyme several sprigs

Butter 2 tsp

Olive oil 1 tbsp

Salt and pepper to taste

Dover Sole ala Muniere / brown butter, lemon and parsley sauce served over pan-fried Dover sole.

Music by Jamie Pringle of Little Crazy

Dover sole ala Meuniere 2 ptns

Dover sole 2

Flour for dusting 100g / 3.5oz approx

Unsalted butter 100g / 3.5oz

Lemon 1

Chopped parsley 2 tbsp

Vegetable or rape seed oil 2 tbsp

Salt and pepper


Created 3 years, 5 months ago.

52 videos

Category Cuisine

I gave up the professional kitchens a few years ago, to leave it to the younger chefs. My pleasure now is to create informative cooking tutorials which I hope are also entertaining, enjoy.