My Virgin Kitchen: Delicious recipes you can make every day
My Virgin Kitchen: Delicious recipes you can make every day
Barry Lewis
‘He’s a regular guy – he’s not a chef and he’s not formally a cook, and he was a virgin in the kitchen … I love his enthusiasm for food, having a laugh and for family, and I think, at the end of the day, that’s what food is about. Viva Virgin Kitchen!’ – Jamie Oliver‘One of the country’s hottest young chefs’. – The TimesBarry Lewis shot to fame by posting brilliant videos on his YouTube channel My Virgin Kitchen. The channel became an overnight hit, gathering millions of views and now has over 600,000 subscribers. With the backing of Jamie Oliver, Barry became a regular on Jamie’s Food Tube channel.Having taught himself how to cook, Barry is passionate about encouraging others to take the plunge. He focuses on exciting recipes that all the family will love – all made easily, with simple ingredients. His recipes are healthy and delicious and focus on giving everyone the confidence to get stuck in.Whether you’re looking for a quick dinner for everyone such as Coconut Crumbed Chicken or Mac ‘n’ Cheese; fantastic new ideas for pizzas or flapjacks; international influences like Cod Tagine; or hidden veggies in Carrot Cake Cupcakes or Pasta Bake – here is a wonderful collection of recipes to use again and again. If you’re a virgin in the kitchen, you’re in great company!
COPYRIGHT (#ulink_c1a2ae98-d817-5868-889c-1dac8430ca09)
HarperCollinsPublishers
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First published by HarperCollinsPublishers 2017
FIRST EDITION
© Barry Lewis 2017
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Source ISBN: 9780007544790
Ebook Edition © August 2017 ISBN: 9780007544806
Version 2017-07-25
DEDICATION (#ulink_30dbc603-b91f-527f-9433-9ef8e6981716)
THIS BOOK IS DEDICATED TO EVERYONE THAT HAS SUPPORTED ME
IN THIS JOURNEY – THANK YOU SO MUCH FOR MAKING IT POSSIBLE
CONTENTS
COVER (#uf39714ca-713e-5c11-bf24-3e6ca716e4f9)
TITLE PAGE (#u5034ee6e-3eed-5c1c-9604-5dd0bfc82e70)
COPYRIGHT (#ulink_1420777b-56b5-587b-a0f0-0fae89dc6b6f)
DEDICATION (#ulink_678bf004-a26b-5916-ade3-3db6c9afbc3c)
INTRODUCTION (#ulink_45e08087-96f8-543d-9566-18dd052568d0)
GETTING KIDS AROUND THE TABLE (#ulink_c2fb7335-7251-58f3-98d3-5b556013f7a5)
MY TOP 4 KITCHEN TIPS (#ulink_69db1760-4166-54ea-8d3a-c52eb6b9d13d)
SOME OF MY FAVOURITE KITCHEN UTENSILS (#ulink_b3becec0-5826-5def-825c-738e05381a4e)
TOP 5 KITCHEN FAIL SOLUTIONS (#ulink_d47b3036-ae01-5172-93f2-3b47671b09c4)
10 TERMS USED IN THIS BOOK (#ulink_677b67ae-71f6-5bd9-b0c7-106242d7792c)
20 FOOD HACKS (#ulink_753cfcfb-bd10-5f86-8e5d-adacb6b7d323)
BASIC RECIPES
FEEL-GOOD RECIPES
CHICKEN, PORCINI & BARLEY SOUP
COCONUT CRUMBED CHICKEN WITH WARM MIXED BEAN SALAD
CAPRESE CHICKEN SALAD
TERIYAKI PORKLOIN & EGG-FRIED RICE
CHORIZO & SPINACH SCRAMBLED EGG BAGELS
LAMB KEBABS WITH SESAME FLATBREAD
LAMB & GINGER POTSTICKER DUMPLINGS
BEEF SATAY WITH NASI GORENG
STEAK & ROAST NEW POTATO SALAD
COD NUGGETS WITH KATSU DIP
SRIRACHA PRAWNS WITH GIANT COUSCOUS
SALMON RÖSTI ISLANDS WITH LEMON HORSERADISH
SWEET POTATO & KALE HASH
SESAME HALLOUMI BITES WITH SWEET PEPPER SAUCE
COURGETTI WITH RED PEPPER & SUNFLOWER SEED PESTO
SPICED LENTIL & CHICKPEAS WITH POACHED EGGS
SQUIDGY BEETROOT BROWNIES
STEAMED FRUIT WITH VANILLA CREAM
KIDS’ CORNER
HONEY MUSTARD CHICKEN WITH SPINACH MASH
PULLED PORK RAGU
LAMB & RED PEPPER HUMMUS WRAPS
GREEK LAMB SLIDERS
BOLOGNESE STUFFED BAKED TOMATOES
SIMPLE CHILLI WITH SPINACH RICE MOUNTAIN
TUNA & SWEETCORN FISHCAKES WITH MINTY PEAS
SALMON FISH FINGERS WITH PEA HUMMUS
CRAB RAVIOLI IN CHEESE SAUCE
KIDS’ PIZZA PARLOUR
HIDDEN VEGETABLE PASTA BAKE
BAKED BEAN BURGERS
OATY BLUEBERRY & BLACKBERRY CRUMBLE
HOMER-STYLE BAKED DOH!NUTS
RHUBARB & CUSTARD CREAM DODGERS
RICE KRISPIE POPCORN & HONEYCOMB TREATS
GIANT NUTELLA CROISSANTS
SMOOTHIE FRUIT SHOTS
STRAWBERRY FLAPJACKS
BABY BAKED ALASKAS
CHOCOLATE MOUSSE BALLOON CUPS
TASTE OF THE WORLD
GRILLED JERK CHICKEN
BANH MI CHICKEN SANDWICH
STICKY BBQ RIBS WITH FRESH RADISH SALAD
PINEAPPLE-GLAZED GAMMON, EGG & CHIPS
SWEDISH-STYLE MEATBALLS
GIANT BURRITO
MOUSSAKA
LAMB BIBIMBAP
RIB-EYE STEAKS WITH CHIMICHURRI SAUCE
SIMPLE COD TAGINE
GIANT SUSHI
MACKEREL ARANCINI
CHICKPEA CURRY
SPANISH TORTILLA
BURNING LOVE
PIZZA PARLOUR
EASY ARCTIC ROLL
GIANT LAMINGTON
GERMAN-INSPIRED SOFT PRETZELS
NOSTALGIC RECIPES
CHICKEN THIGH PARMIGIANA
FINGER LICKIN’ SOUTHERN FRIED CHICKEN
ULTIMATE BREAKFAST SANDWICH
LAMB SHANKS IN GRAVY
GOOD OLD BEEF & NOODLES
PULL-APART STEAK & CHEESE SHARER ROLLS
HOMEMADE KEBABS
EASY FISH CHOWDER
TUNA NIÇOISE
LOADED VEGGIE TACOS
EPIC LEMON MERINGUE PIE
JAMMY ICED BUNS
PINEAPPLE UPSIDE-DOWN MUFFINS
TWISTS ON CLASSICS
HASSELBACK CORDON BLEU CHICKEN
CURRIED CORNISH PASTIES
TEMPURA CAJUN BACON FRITTERS – A MODERN SPAM FRITTER!
CHORIZO SPAGHETTI BOLOGNESE
LAMB WELLINGTON
PIRI PIRI SHEPHERD’S PIE
MEXICAN LASAGNE
VEGGIE SAUSAGE ROLLS WITH CARAMELISED ONION CHUTNEY
MAC ’N’ CHEESE
POSH PIGS IN BLANKETS
SEA BASS WITH LIME BROWNED BUTTER AND PEACH SALSA
PEACH AND PEAR MELBA
BANANA AND BLUEBERRY BAKEWELL
BAKES & CAKES
PISTACHIO, LAVENDER & HONEY FRIANDS
S’MORE CHEESECAKE
HAZELNUT & MAPLE BACON COOKIES
GIANT DIGESTIVE
MOCHA BISCUITS
TOFFEE APPLE PIE
STRAWBERRY & MASCARPONE TARTS
APPLE, RAISIN & OAT COOKIES
JAFFA WHOOPIE PIES
VODKA JAFFA CAKES
GINGER LOAF WITH LIME ICING
MINTED MILLIONAIRE SHORTBREADS
PEACHES & CREAM ‘TRES LECHES’ BUNDT CAKE
NO-BAKE BOUNTY TART
OREO & ROLO BLONDIES
SALTED CARAMEL FONDANT PUDDINGS
PASSION FRUIT MERINGUE CAKE
CARROT CAKE CUPCAKES
PINEAPPLE AND LIME POTS
MALTED PEANUT BUTTER DRIP CAKE
MOCHA CUSTARD ÉCLAIRS
MANGO CRÈME BRÛLÉE
CONVERSION CHARTS
ALPHABETICAL LIST OF RECIPES
THANK YOUS
ABOUT THE PUBLISHER
(#ulink_85f7ae60-7fc6-5461-8973-ea68df07a499)
Welcome to My Virgin Kitchen
Growing up I always had a fascination for food. I was never really afraid to try new things, but when it came to cooking I had very little exposure to it; sure, I licked the bowl when making cakes with my mother and, despite being awful at home economics at school, I did really enjoy trying to cook. I also enjoyed TV cookery shows and found them quite soothing to watch – my hero when I was younger was Keith Floyd. I loved his casual approach to cooking and the way he told the cameraman what to do. Those were also the days of classic TV chefs such as Delia, Gary Rhodes (loved his spiky hair) and good ol’ Ainsley Harriott and co in Ready Steady Cook. Then giants like Gordon Ramsay and Jamie Oliver burst on to the scene and took TV cooking up a notch. As I’ve said before, it was really Jamie Oliver who inspired me to pick up a camera. After watching him poach an egg as part of a more complex dish where he just pretty much threw the egg into the water, I was inspired to give food vlogging a go and MyVirginKitchen was born.
You see, when it came to the kitchen I was a virgin, a self-taught chap just having a go. I had no idea what I was really doing and not just when it came to the cooking – I’m talking about the filming, editing, presenting and all that goes with it. But that first poached egg I filmed worked; I had a couple of nice comments and things just rolled on from there. I found that rather than just inspiring myself, I was beginning to inspire others, too. I realised it was becoming a passion: the fear had gone and I’d fallen in love with the world of food. I started to make sacrifices, like giving up football or tennis, and focused more on putting out content. It brought my daughter Phoebe and me together – laughing and having fun in the kitchen – but learning, too. Instead of running around a football pitch I was making flapjacks with her and I loved it. My second daughter Chloe has grown up with a daddy who ‘does cooking videos on the internet’. Things evolved fast and now my wife, Becky (aka Mrs Barry), is part of this crazy world of vlogging, appearing whenever she can as well! It’s been an insanely crazy journey to date; if I’m honest it still just feels like one big day stitched together. But I’m going with the flow and would still do videos even if I had my old job. Cooking is simply what I do now and I love it.
People sometimes refer to me as a chef: I need to state categorically that I am not a chef of any sort. I’m just a self-taught cook who wants to inspire people to get into the kitchen, have some fun, make some great food, laugh and learn. That’s all there is to it. To me, cooking is about embracing the fun moments, the adventure, the unknown and the gastronomic playground that is your kitchen! My technique for inspiring you is to make you smile. So what if you make a cake and get a little flour over you, or a little eggshell in the mix? No one is perfect, so embrace the fun, the laughter and the chaos in the kitchen.
Day by day I’ve learned new techniques, cooking styles, hints and tips, and tried hundreds of recipes – a lot of the ideas have come from you guys. I’m immensely proud of bringing some of my best ideas to life in this book and cannot wait to see you all getting stuck in and sharing your attempts.
Each chapter has its own introduction, but I feel it’s pretty important to say why each chapter is there and what you can get from it:
FEEL-GOOD RECIPES
In this section you will find a real variety of lighter bites and recipes that make you feel good. As with so many of the recipes in this book, many of them are vegetarian or can be adjusted accordingly. Sometimes a slightly lighter meal or one that makes you feel good is just what the doctor ordered. This chapter is a really great way to kick off the book.
KIDS’ CORNER
As the title suggests, this chapter is about showcasing lots of recipes to cook with and for kids. There’s a good balance of inspiration here between recipes that the kids can pretty much do by themselves (maybe with a little help or guidance) and dishes to get them eating food in a fun way, often presenting it differently or exposing them to different flavours.
TASTE OF THE WORLD
These recipes are inspired by dishes from all round the world. Many of these are my spin on ideas that have been shared with me online, some of which I had never heard of before. Of course, nothing can quite beat eating foods from round the world in their original countries, but this is my way of showcasing some different styles and concepts without having to hop on a plane! The Pizza Parlour is the place to start your own pizzeria at home with some hints, tips, recipes and suggestions based around five unique pizzas, including a gorgeous sweet potato base version. Mix and match your toppings here and be sure to let me know how you get on.
NOSTALGIC RECIPES
On a personal level, this is about winding back the clock for me. There are several moments in my life from which the food memories are so vivid; eating those dishes always triggers my taste buds and my memories. The Chicken Thigh Parmigiana (#u273711fe-cd29-55c3-8a8f-b7efd3110968) is a great starting point – it’s absolutely delicious. Food really does create memories and hopefully some of the recipes in the book will become memorable for you, too.
TWISTS ON CLASSICS
For me, putting a spin on traditional dishes is like thinking outside the box. I really enjoy experimenting with different concepts and breaking the norm; I could have easily written a whole book on this topic alone! There’s something for everyone in this section and don’t forget: you can always put your own twists on these twists too and take them to another level!
BAKES & CAKES
A huge serving of delicious desserts for you right here, with lots of lovely flavour combinations going on. There are some gorgeous cakes along with some pretty simple (but impressive) puds, too; try the No-bake Bounty Tart (#u2ca6062d-5d79-50e0-97e9-9f2807068eac). I’m confident this chapter will get a fair bit of usage!
So, what do I want you to get from this book? I just want to make the point that it is really a guide. I want you in that kitchen getting stuck into the recipes and learning for yourself – what works for me may not work for someone else. If you’re not keen on an ingredient (or don’t have it to hand), tweak the recipe. I love personalising recipes and want you to do the same, then share, share, share! I’m on most social media platforms and the most awesome thing is seeing you guys getting into the kitchen. I’m regularly sent pictures of fellow kitchen virgins giving something a go, kids cooking with their parents or even established cooks and chefs shaking it up with some new ideas. We’ve got a little community going on and now you have bought this book you are part of it too!
Right then, what are you waiting for? Get exploring the pages, mark out some favourites, grab the ingredients and get in that kitchen! Good luck!
GETTING KIDS AROUND THE TABLE (#ulink_40b4b168-b675-59ed-8ef6-f0abed51d4f0)
One thing I am asked quite often by fellow parents online is: do I have any fun ideas or ways to get kids excited about mealtimes? My children have grown up seeing me getting excited about food and obviously had quite a big involvement in the kitchen so I think it’s natural that they’ve just begun to love it too.
I firmly believe that by just getting the family around the table you are halfway there. It’s too easy these days for them to be distracted by other things, from cartoons to phones and tablets. Have a look at the ideas listed below (some of which form part of the kids’ cooking chapter) and work out which ones you could use to get your kids excited about food. And if you have any of your own you’d like to share, do reach out to me on social media – I’m always keen to learn more.
GET THEM TO MAKE IT THEMSELVES
This is a pretty obvious one and an idea that is pushed hard throughout this book. Start with foods you know they’ll like (fajitas and pizzas are a fantastic way of easing them into the world of food) and embrace the kitchen chaos. Let them laugh and learn and they’ll be showing off their meal creations in no time.
HIDE THE VEG
Hiding vegetables in other ingredients is having a bit of a comeback. My Nan used to do it all the time, particularly with parsnips! A couple of recipes in the book explore this idea, such as the Hidden Vegetable Pasta Bake (#u59e6b7f0-51da-5149-8498-70f869531a13) or Honey Mustard Chicken with Spinach Mash (#u3ba13627-0981-5aa5-b9f1-d4fe63562c1f)). Root vegetables such as swede or parsnip can easily be hidden in mashed potato. Just be sure to let your kids finish the dish before revealing what is actually in it!
MINI FOOD
Making miniature portions of foods can be a really fun thing to do – it makes things much more visually exciting for the kids. I’ve lost count of the number of times I’ve made tiny plates of spaghetti bolognese (including a tiny one for Barbie) for the kids to try. It is actually pretty good fun for adults too, so if you want a little kids’ tea party with a difference, give it a try. There’s plenty of inspiration on my website for mini foods, but it can just be a case of making a standard portion and serving it on teeny plates!
COLOURFUL MEALS
I must be a big kid too because I fall for this one often. There’s something about colour that really draws you into a dish. Our kids are fascinated if we make something brightly coloured – if you call it a ‘rainbow’ you are almost guaranteed to hook their attention. Try making a rainbow pizza, for example, with red onion, peppers, courgettes, cheese and tomato to create a cool topping effect.
DIFFERENT PASTA SHAPES
Shapes as well as colours are a very appealing to children – remember those smiley potato faces or alphabet oven chips? Well, they are popular for a reason, but you can create the same fun effect with some homemade pasta and cookie cutters in cool shapes. Ever seen train-shaped ravioli? Get the cutters out and try the Crab Ravioli (#uc0b07b75-2e45-5cb2-a5b7-be79bf8dad88).
MEALS ON A STICK
Put something on a stick and no longer is it just a dinner, it’s the most ‘exciting thing to ever happen to dinner time’ (to quote Phoebe). Yep, sometimes all you need is a good old bamboo skewer to get the kids gobbling up their food. You’d be surprised what you can put on a stick – the Caprese Chicken Salad (#u140e78c2-c22c-509b-b53e-213f23e90586) works a charm. And if you’re still struggling, just call them lollipops – that always seems to seal the deal.
HEALTHIER TWISTS
This one is a bit of a mind game. Of course, children are often drawn to less healthy snacks, be that through the media, convenience or just cravings. Use this to your advantage by making these naughtier snacks a little healthier. I once made a homemade ‘Happy Meal’ with my children and nephews using smoothie, cornflake-baked chicken nuggets (as seen in my first book) and baked sweet potato fries. It went down a storm – because I told them it was a homemade ‘Happy Meal’, they went bonkers for it. Making healthy versions of crisps, such as baked apple crisps or banana chips is also a smart move.
CHARACTER CAKES AND FUNNY FACES
You don’t have to wait for the next birthday party to make a Minion cake! And I’ve found that recreating funny faces or characters on the dinner plate can work fantastically. For example, make a chilli but use the rice to make funny hair, and soured cream blobs, cheese and herbs for facial expressions. I’m sure that Cookie Monster Cupcakes (see my website) get eaten twice as fast as standard ones in our house, but try to be creative with the savoury stuff too.
BOARD GAME PLATE
I’ve not actually tried this yet, but we went to a children’s party where the food was served on paper plates that had squares drawn on them. Each square had a separate portion of food in it with a start and end. The idea was that you followed the squares clockwise until you got to the final one – a piece of cake! I thought that was a pretty neat way of making eating food fun.
ICE-CUBE TRAY
Take an ice-cube tray and portion the dinner into each little slot; it may look a bit strange, but suddenly that huge intimidating plate of food becomes bite-size and manageable. Work with your kids here if they are always keen to hop away from the table before finishing a meal, and remember that you don’t have to fill up all the slots. This has worked a charm for us, particularly when introducing new foods.
MY TOP 4 KITCHEN TIPS (#ulink_42c9cf51-23c7-5173-891b-eecd0a2b9505)
READ RECIPE BEFORE ATTEMPTING IT
It took me a while to work this one out, but it really is useful. It’s tempting to just look at the ingredients needed in a recipe and crack on one step at a time, but taking the time to read the full method can give you a much better understanding of the finished dish and what is involved. It will also enable you to put your own spin on things, which for me is what cooking is all about – personalisation. Having the confidence and understanding the full story before you start a recipe will make life so much easier.
KEEP YOUR KNIVES SHARP
This is quite an obvious one and you’ve probably heard it before, but a blunt knife can give you poorly cut food, slow you down and – most importantly – it is dangerous. Invest in a decent knife sharpener; there’s something very satisfying about prepping food with a sharp knife. No matter how fast or slow you are when it comes to slicing, your fingers will thank you for it!
PREP LIKE YOU’RE ON A COOKING SHOW
When I’m filming I always have my ingredients ready and laid out before attempting a recipe, but even when I’m not filming and am just cooking at home for the family I still find it beneficial. It’s worth getting a nice little collection of small food prep bowls that you can stack after each ingredient is used; anything that will take the hassle out of the steps so you are fully prepared and can concentrate on the good stuff is good in my book.
USE EGGSHELL TO REMOVE SHELL
In the early years of MyVirginKitchen, whenever we cracked eggs into a bowl both Phoebe and I would quite often end up with a little eggshell floating in the bowl. I’d be trying to scoop it out with my fingers – if you’ve ever done this you’ll know it can take ages to fish out! A great little tip is to take a large piece of eggshell and scoop it into the bowl – the smaller piece of shell will cling to it. Try it – it works a charm!
SOME OF MY FAVOURITE KITCHEN UTENSILS (#ulink_6c86d4f4-f394-5b11-befb-bc723105fd12)
SILICONE SPATULA
My favourite kitchen utensil ever. I love a good wooden spoon when it comes to mixing but there is no greater satisfaction than scraping a bowl clean in one good swoop with a spatula!
FOOD SCISSORS
Yep, having a decent set of kitchen scissors in your drawer can be a lifesaver in certain circumstances. Obviously useful for opening cartons and packets, but I also use them for roughly cutting up bunches of fresh herbs, or even slicing chicken portions, sausages or bacon into smaller pieces. If I can use scissors instead of a knife, I will!
TONGS
Love tongs! I look at them as being like a giant finger and thumb that you can use to manipulate your food, allowing you to flip, spin and grab most items of food safely. A well-known chef (who shall remain nameless) actually pinched my favourite pair at a food festival! Obviously a fan too.
DECENT NON-STICK PANS
I used to have quite a cheap set of pans but I soon realised what a difference a decent set makes. Like all pans they have a shelf life and you need to treat them right, but a good set of non-stick pans in a few sizes can make the whole cooking experience so much easier.
TOP 5 KITCHEN FAIL SOLUTIONS (#ulink_395e1103-a21a-5b43-85c5-a49454bc7486)
CAKE RISES UP IN THE MIDDLE
I have found spreading the batter to the outer edges of the cake tin with a palette knife can prevent this happening most of the time. If it does still happen, use a long, serrated knife to carefully slice off the top once cooled, especially if the final cake is being covered in icing and decorated.
PASTRY DOESN’T ROLL OUT/BREAKS
Whether you’re using homemade or shop-bought pastry it’s important to chill it in the fridge until needed, but you’ll need to take it out of the fridge to bring to room temperature before working with it. Adding too much flour when you are rolling out will affect the consistency of the pastry, so avoid this by rolling the pastry between two sheets of baking parchment; this also makes it less messy, too!
BURNT BOTTOM OF SAUCEPAN
I get this a lot! In fact it happens to everyone I’m sure; there’s nothing worse than trying to scrub the bottom of a burnt pan. The best solution I’ve found? Add water with a few squirts of washing-up liquid to the pan and place it back over the heat. Bring to the boil, letting it simmer for around 5 minutes. Remove from the heat, pour out the water and scrub with a wire cloth or silicone spatula.
CASSEROLE IS TOO THICK/THIN
If something is too thick adding extra water, stock or other liquid usually does the trick. In terms of thickening a recipe adding cornflour (mixed with a little water first into a paste) works, as does adding cooked grains or pulses or even breadcrumbs.
OOPS, MY RECIPE IS TOO SPICY
Sometimes a blob of soured cream just won’t cut it to cool things down! If it’s a beef chilli, for example, fry some extra beef mince and add to the dish to spread out the flavour. Another trick is to add sugar, particularly to casseroles or soups. Just add very small pinches and keep tasting until you are happy.
10 TERMS USED IN THIS BOOK (#ulink_c97ddf58-9483-519a-8b2e-734d4f20cd9b)
BLIND BAKE
To bake something (usually pastry) before you add the filling to prevent the pastry becoming soggy on the bottom.
CREAM
To mix ingredients (usually butter and sugar) together to achieve a smooth, creamy finish.
WHIP/WHISK
To use a hand-held electric whisk to beat ingredients, for example cream or egg whites.
KNEAD
To handle dough in a strong manner – essential in breadmaking to develop the gluten.
GARNISH
To finish a dish with savoury toppings, usually herbs or spices
PARBOIL
To partially cook an ingredient in boiling water.
PROVE
To allow a homemade dough to rise in a warm area.
BASTE
To spoon cooking juices over food to keep it moist, usually during cooking.
POACH
To simmer slowly in a pan of liquid (often stock or milk).
FOLD
To gently combine ingredients while taking care not to knock out all the air, for example when adding flour to a cake batter.
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Barry Lewis
‘He’s a regular guy – he’s not a chef and he’s not formally a cook, and he was a virgin in the kitchen … I love his enthusiasm for food, having a laugh and for family, and I think, at the end of the day, that’s what food is about. Viva Virgin Kitchen!’ – Jamie Oliver‘One of the country’s hottest young chefs’. – The TimesBarry Lewis shot to fame by posting brilliant videos on his YouTube channel My Virgin Kitchen. The channel became an overnight hit, gathering millions of views and now has over 600,000 subscribers. With the backing of Jamie Oliver, Barry became a regular on Jamie’s Food Tube channel.Having taught himself how to cook, Barry is passionate about encouraging others to take the plunge. He focuses on exciting recipes that all the family will love – all made easily, with simple ingredients. His recipes are healthy and delicious and focus on giving everyone the confidence to get stuck in.Whether you’re looking for a quick dinner for everyone such as Coconut Crumbed Chicken or Mac ‘n’ Cheese; fantastic new ideas for pizzas or flapjacks; international influences like Cod Tagine; or hidden veggies in Carrot Cake Cupcakes or Pasta Bake – here is a wonderful collection of recipes to use again and again. If you’re a virgin in the kitchen, you’re in great company!
COPYRIGHT (#ulink_c1a2ae98-d817-5868-889c-1dac8430ca09)
HarperCollinsPublishers
1 London Bridge Street
London SE1 9GF
www.harpercollins.co.uk (http://www.harpercollins.co.uk)
First published by HarperCollinsPublishers 2017
FIRST EDITION
© Barry Lewis 2017
Cover layout design © HarperCollinsPublishers
Cover photograph © Andrew Brown
A catalogue record of this book is available from the British Library
Barry Lewis asserts the moral right to be identified as the author of this work
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Source ISBN: 9780007544790
Ebook Edition © August 2017 ISBN: 9780007544806
Version 2017-07-25
DEDICATION (#ulink_30dbc603-b91f-527f-9433-9ef8e6981716)
THIS BOOK IS DEDICATED TO EVERYONE THAT HAS SUPPORTED ME
IN THIS JOURNEY – THANK YOU SO MUCH FOR MAKING IT POSSIBLE
CONTENTS
COVER (#uf39714ca-713e-5c11-bf24-3e6ca716e4f9)
TITLE PAGE (#u5034ee6e-3eed-5c1c-9604-5dd0bfc82e70)
COPYRIGHT (#ulink_1420777b-56b5-587b-a0f0-0fae89dc6b6f)
DEDICATION (#ulink_678bf004-a26b-5916-ade3-3db6c9afbc3c)
INTRODUCTION (#ulink_45e08087-96f8-543d-9566-18dd052568d0)
GETTING KIDS AROUND THE TABLE (#ulink_c2fb7335-7251-58f3-98d3-5b556013f7a5)
MY TOP 4 KITCHEN TIPS (#ulink_69db1760-4166-54ea-8d3a-c52eb6b9d13d)
SOME OF MY FAVOURITE KITCHEN UTENSILS (#ulink_b3becec0-5826-5def-825c-738e05381a4e)
TOP 5 KITCHEN FAIL SOLUTIONS (#ulink_d47b3036-ae01-5172-93f2-3b47671b09c4)
10 TERMS USED IN THIS BOOK (#ulink_677b67ae-71f6-5bd9-b0c7-106242d7792c)
20 FOOD HACKS (#ulink_753cfcfb-bd10-5f86-8e5d-adacb6b7d323)
BASIC RECIPES
FEEL-GOOD RECIPES
CHICKEN, PORCINI & BARLEY SOUP
COCONUT CRUMBED CHICKEN WITH WARM MIXED BEAN SALAD
CAPRESE CHICKEN SALAD
TERIYAKI PORKLOIN & EGG-FRIED RICE
CHORIZO & SPINACH SCRAMBLED EGG BAGELS
LAMB KEBABS WITH SESAME FLATBREAD
LAMB & GINGER POTSTICKER DUMPLINGS
BEEF SATAY WITH NASI GORENG
STEAK & ROAST NEW POTATO SALAD
COD NUGGETS WITH KATSU DIP
SRIRACHA PRAWNS WITH GIANT COUSCOUS
SALMON RÖSTI ISLANDS WITH LEMON HORSERADISH
SWEET POTATO & KALE HASH
SESAME HALLOUMI BITES WITH SWEET PEPPER SAUCE
COURGETTI WITH RED PEPPER & SUNFLOWER SEED PESTO
SPICED LENTIL & CHICKPEAS WITH POACHED EGGS
SQUIDGY BEETROOT BROWNIES
STEAMED FRUIT WITH VANILLA CREAM
KIDS’ CORNER
HONEY MUSTARD CHICKEN WITH SPINACH MASH
PULLED PORK RAGU
LAMB & RED PEPPER HUMMUS WRAPS
GREEK LAMB SLIDERS
BOLOGNESE STUFFED BAKED TOMATOES
SIMPLE CHILLI WITH SPINACH RICE MOUNTAIN
TUNA & SWEETCORN FISHCAKES WITH MINTY PEAS
SALMON FISH FINGERS WITH PEA HUMMUS
CRAB RAVIOLI IN CHEESE SAUCE
KIDS’ PIZZA PARLOUR
HIDDEN VEGETABLE PASTA BAKE
BAKED BEAN BURGERS
OATY BLUEBERRY & BLACKBERRY CRUMBLE
HOMER-STYLE BAKED DOH!NUTS
RHUBARB & CUSTARD CREAM DODGERS
RICE KRISPIE POPCORN & HONEYCOMB TREATS
GIANT NUTELLA CROISSANTS
SMOOTHIE FRUIT SHOTS
STRAWBERRY FLAPJACKS
BABY BAKED ALASKAS
CHOCOLATE MOUSSE BALLOON CUPS
TASTE OF THE WORLD
GRILLED JERK CHICKEN
BANH MI CHICKEN SANDWICH
STICKY BBQ RIBS WITH FRESH RADISH SALAD
PINEAPPLE-GLAZED GAMMON, EGG & CHIPS
SWEDISH-STYLE MEATBALLS
GIANT BURRITO
MOUSSAKA
LAMB BIBIMBAP
RIB-EYE STEAKS WITH CHIMICHURRI SAUCE
SIMPLE COD TAGINE
GIANT SUSHI
MACKEREL ARANCINI
CHICKPEA CURRY
SPANISH TORTILLA
BURNING LOVE
PIZZA PARLOUR
EASY ARCTIC ROLL
GIANT LAMINGTON
GERMAN-INSPIRED SOFT PRETZELS
NOSTALGIC RECIPES
CHICKEN THIGH PARMIGIANA
FINGER LICKIN’ SOUTHERN FRIED CHICKEN
ULTIMATE BREAKFAST SANDWICH
LAMB SHANKS IN GRAVY
GOOD OLD BEEF & NOODLES
PULL-APART STEAK & CHEESE SHARER ROLLS
HOMEMADE KEBABS
EASY FISH CHOWDER
TUNA NIÇOISE
LOADED VEGGIE TACOS
EPIC LEMON MERINGUE PIE
JAMMY ICED BUNS
PINEAPPLE UPSIDE-DOWN MUFFINS
TWISTS ON CLASSICS
HASSELBACK CORDON BLEU CHICKEN
CURRIED CORNISH PASTIES
TEMPURA CAJUN BACON FRITTERS – A MODERN SPAM FRITTER!
CHORIZO SPAGHETTI BOLOGNESE
LAMB WELLINGTON
PIRI PIRI SHEPHERD’S PIE
MEXICAN LASAGNE
VEGGIE SAUSAGE ROLLS WITH CARAMELISED ONION CHUTNEY
MAC ’N’ CHEESE
POSH PIGS IN BLANKETS
SEA BASS WITH LIME BROWNED BUTTER AND PEACH SALSA
PEACH AND PEAR MELBA
BANANA AND BLUEBERRY BAKEWELL
BAKES & CAKES
PISTACHIO, LAVENDER & HONEY FRIANDS
S’MORE CHEESECAKE
HAZELNUT & MAPLE BACON COOKIES
GIANT DIGESTIVE
MOCHA BISCUITS
TOFFEE APPLE PIE
STRAWBERRY & MASCARPONE TARTS
APPLE, RAISIN & OAT COOKIES
JAFFA WHOOPIE PIES
VODKA JAFFA CAKES
GINGER LOAF WITH LIME ICING
MINTED MILLIONAIRE SHORTBREADS
PEACHES & CREAM ‘TRES LECHES’ BUNDT CAKE
NO-BAKE BOUNTY TART
OREO & ROLO BLONDIES
SALTED CARAMEL FONDANT PUDDINGS
PASSION FRUIT MERINGUE CAKE
CARROT CAKE CUPCAKES
PINEAPPLE AND LIME POTS
MALTED PEANUT BUTTER DRIP CAKE
MOCHA CUSTARD ÉCLAIRS
MANGO CRÈME BRÛLÉE
CONVERSION CHARTS
ALPHABETICAL LIST OF RECIPES
THANK YOUS
ABOUT THE PUBLISHER
(#ulink_85f7ae60-7fc6-5461-8973-ea68df07a499)
Welcome to My Virgin Kitchen
Growing up I always had a fascination for food. I was never really afraid to try new things, but when it came to cooking I had very little exposure to it; sure, I licked the bowl when making cakes with my mother and, despite being awful at home economics at school, I did really enjoy trying to cook. I also enjoyed TV cookery shows and found them quite soothing to watch – my hero when I was younger was Keith Floyd. I loved his casual approach to cooking and the way he told the cameraman what to do. Those were also the days of classic TV chefs such as Delia, Gary Rhodes (loved his spiky hair) and good ol’ Ainsley Harriott and co in Ready Steady Cook. Then giants like Gordon Ramsay and Jamie Oliver burst on to the scene and took TV cooking up a notch. As I’ve said before, it was really Jamie Oliver who inspired me to pick up a camera. After watching him poach an egg as part of a more complex dish where he just pretty much threw the egg into the water, I was inspired to give food vlogging a go and MyVirginKitchen was born.
You see, when it came to the kitchen I was a virgin, a self-taught chap just having a go. I had no idea what I was really doing and not just when it came to the cooking – I’m talking about the filming, editing, presenting and all that goes with it. But that first poached egg I filmed worked; I had a couple of nice comments and things just rolled on from there. I found that rather than just inspiring myself, I was beginning to inspire others, too. I realised it was becoming a passion: the fear had gone and I’d fallen in love with the world of food. I started to make sacrifices, like giving up football or tennis, and focused more on putting out content. It brought my daughter Phoebe and me together – laughing and having fun in the kitchen – but learning, too. Instead of running around a football pitch I was making flapjacks with her and I loved it. My second daughter Chloe has grown up with a daddy who ‘does cooking videos on the internet’. Things evolved fast and now my wife, Becky (aka Mrs Barry), is part of this crazy world of vlogging, appearing whenever she can as well! It’s been an insanely crazy journey to date; if I’m honest it still just feels like one big day stitched together. But I’m going with the flow and would still do videos even if I had my old job. Cooking is simply what I do now and I love it.
People sometimes refer to me as a chef: I need to state categorically that I am not a chef of any sort. I’m just a self-taught cook who wants to inspire people to get into the kitchen, have some fun, make some great food, laugh and learn. That’s all there is to it. To me, cooking is about embracing the fun moments, the adventure, the unknown and the gastronomic playground that is your kitchen! My technique for inspiring you is to make you smile. So what if you make a cake and get a little flour over you, or a little eggshell in the mix? No one is perfect, so embrace the fun, the laughter and the chaos in the kitchen.
Day by day I’ve learned new techniques, cooking styles, hints and tips, and tried hundreds of recipes – a lot of the ideas have come from you guys. I’m immensely proud of bringing some of my best ideas to life in this book and cannot wait to see you all getting stuck in and sharing your attempts.
Each chapter has its own introduction, but I feel it’s pretty important to say why each chapter is there and what you can get from it:
FEEL-GOOD RECIPES
In this section you will find a real variety of lighter bites and recipes that make you feel good. As with so many of the recipes in this book, many of them are vegetarian or can be adjusted accordingly. Sometimes a slightly lighter meal or one that makes you feel good is just what the doctor ordered. This chapter is a really great way to kick off the book.
KIDS’ CORNER
As the title suggests, this chapter is about showcasing lots of recipes to cook with and for kids. There’s a good balance of inspiration here between recipes that the kids can pretty much do by themselves (maybe with a little help or guidance) and dishes to get them eating food in a fun way, often presenting it differently or exposing them to different flavours.
TASTE OF THE WORLD
These recipes are inspired by dishes from all round the world. Many of these are my spin on ideas that have been shared with me online, some of which I had never heard of before. Of course, nothing can quite beat eating foods from round the world in their original countries, but this is my way of showcasing some different styles and concepts without having to hop on a plane! The Pizza Parlour is the place to start your own pizzeria at home with some hints, tips, recipes and suggestions based around five unique pizzas, including a gorgeous sweet potato base version. Mix and match your toppings here and be sure to let me know how you get on.
NOSTALGIC RECIPES
On a personal level, this is about winding back the clock for me. There are several moments in my life from which the food memories are so vivid; eating those dishes always triggers my taste buds and my memories. The Chicken Thigh Parmigiana (#u273711fe-cd29-55c3-8a8f-b7efd3110968) is a great starting point – it’s absolutely delicious. Food really does create memories and hopefully some of the recipes in the book will become memorable for you, too.
TWISTS ON CLASSICS
For me, putting a spin on traditional dishes is like thinking outside the box. I really enjoy experimenting with different concepts and breaking the norm; I could have easily written a whole book on this topic alone! There’s something for everyone in this section and don’t forget: you can always put your own twists on these twists too and take them to another level!
BAKES & CAKES
A huge serving of delicious desserts for you right here, with lots of lovely flavour combinations going on. There are some gorgeous cakes along with some pretty simple (but impressive) puds, too; try the No-bake Bounty Tart (#u2ca6062d-5d79-50e0-97e9-9f2807068eac). I’m confident this chapter will get a fair bit of usage!
So, what do I want you to get from this book? I just want to make the point that it is really a guide. I want you in that kitchen getting stuck into the recipes and learning for yourself – what works for me may not work for someone else. If you’re not keen on an ingredient (or don’t have it to hand), tweak the recipe. I love personalising recipes and want you to do the same, then share, share, share! I’m on most social media platforms and the most awesome thing is seeing you guys getting into the kitchen. I’m regularly sent pictures of fellow kitchen virgins giving something a go, kids cooking with their parents or even established cooks and chefs shaking it up with some new ideas. We’ve got a little community going on and now you have bought this book you are part of it too!
Right then, what are you waiting for? Get exploring the pages, mark out some favourites, grab the ingredients and get in that kitchen! Good luck!
GETTING KIDS AROUND THE TABLE (#ulink_40b4b168-b675-59ed-8ef6-f0abed51d4f0)
One thing I am asked quite often by fellow parents online is: do I have any fun ideas or ways to get kids excited about mealtimes? My children have grown up seeing me getting excited about food and obviously had quite a big involvement in the kitchen so I think it’s natural that they’ve just begun to love it too.
I firmly believe that by just getting the family around the table you are halfway there. It’s too easy these days for them to be distracted by other things, from cartoons to phones and tablets. Have a look at the ideas listed below (some of which form part of the kids’ cooking chapter) and work out which ones you could use to get your kids excited about food. And if you have any of your own you’d like to share, do reach out to me on social media – I’m always keen to learn more.
GET THEM TO MAKE IT THEMSELVES
This is a pretty obvious one and an idea that is pushed hard throughout this book. Start with foods you know they’ll like (fajitas and pizzas are a fantastic way of easing them into the world of food) and embrace the kitchen chaos. Let them laugh and learn and they’ll be showing off their meal creations in no time.
HIDE THE VEG
Hiding vegetables in other ingredients is having a bit of a comeback. My Nan used to do it all the time, particularly with parsnips! A couple of recipes in the book explore this idea, such as the Hidden Vegetable Pasta Bake (#u59e6b7f0-51da-5149-8498-70f869531a13) or Honey Mustard Chicken with Spinach Mash (#u3ba13627-0981-5aa5-b9f1-d4fe63562c1f)). Root vegetables such as swede or parsnip can easily be hidden in mashed potato. Just be sure to let your kids finish the dish before revealing what is actually in it!
MINI FOOD
Making miniature portions of foods can be a really fun thing to do – it makes things much more visually exciting for the kids. I’ve lost count of the number of times I’ve made tiny plates of spaghetti bolognese (including a tiny one for Barbie) for the kids to try. It is actually pretty good fun for adults too, so if you want a little kids’ tea party with a difference, give it a try. There’s plenty of inspiration on my website for mini foods, but it can just be a case of making a standard portion and serving it on teeny plates!
COLOURFUL MEALS
I must be a big kid too because I fall for this one often. There’s something about colour that really draws you into a dish. Our kids are fascinated if we make something brightly coloured – if you call it a ‘rainbow’ you are almost guaranteed to hook their attention. Try making a rainbow pizza, for example, with red onion, peppers, courgettes, cheese and tomato to create a cool topping effect.
DIFFERENT PASTA SHAPES
Shapes as well as colours are a very appealing to children – remember those smiley potato faces or alphabet oven chips? Well, they are popular for a reason, but you can create the same fun effect with some homemade pasta and cookie cutters in cool shapes. Ever seen train-shaped ravioli? Get the cutters out and try the Crab Ravioli (#uc0b07b75-2e45-5cb2-a5b7-be79bf8dad88).
MEALS ON A STICK
Put something on a stick and no longer is it just a dinner, it’s the most ‘exciting thing to ever happen to dinner time’ (to quote Phoebe). Yep, sometimes all you need is a good old bamboo skewer to get the kids gobbling up their food. You’d be surprised what you can put on a stick – the Caprese Chicken Salad (#u140e78c2-c22c-509b-b53e-213f23e90586) works a charm. And if you’re still struggling, just call them lollipops – that always seems to seal the deal.
HEALTHIER TWISTS
This one is a bit of a mind game. Of course, children are often drawn to less healthy snacks, be that through the media, convenience or just cravings. Use this to your advantage by making these naughtier snacks a little healthier. I once made a homemade ‘Happy Meal’ with my children and nephews using smoothie, cornflake-baked chicken nuggets (as seen in my first book) and baked sweet potato fries. It went down a storm – because I told them it was a homemade ‘Happy Meal’, they went bonkers for it. Making healthy versions of crisps, such as baked apple crisps or banana chips is also a smart move.
CHARACTER CAKES AND FUNNY FACES
You don’t have to wait for the next birthday party to make a Minion cake! And I’ve found that recreating funny faces or characters on the dinner plate can work fantastically. For example, make a chilli but use the rice to make funny hair, and soured cream blobs, cheese and herbs for facial expressions. I’m sure that Cookie Monster Cupcakes (see my website) get eaten twice as fast as standard ones in our house, but try to be creative with the savoury stuff too.
BOARD GAME PLATE
I’ve not actually tried this yet, but we went to a children’s party where the food was served on paper plates that had squares drawn on them. Each square had a separate portion of food in it with a start and end. The idea was that you followed the squares clockwise until you got to the final one – a piece of cake! I thought that was a pretty neat way of making eating food fun.
ICE-CUBE TRAY
Take an ice-cube tray and portion the dinner into each little slot; it may look a bit strange, but suddenly that huge intimidating plate of food becomes bite-size and manageable. Work with your kids here if they are always keen to hop away from the table before finishing a meal, and remember that you don’t have to fill up all the slots. This has worked a charm for us, particularly when introducing new foods.
MY TOP 4 KITCHEN TIPS (#ulink_42c9cf51-23c7-5173-891b-eecd0a2b9505)
READ RECIPE BEFORE ATTEMPTING IT
It took me a while to work this one out, but it really is useful. It’s tempting to just look at the ingredients needed in a recipe and crack on one step at a time, but taking the time to read the full method can give you a much better understanding of the finished dish and what is involved. It will also enable you to put your own spin on things, which for me is what cooking is all about – personalisation. Having the confidence and understanding the full story before you start a recipe will make life so much easier.
KEEP YOUR KNIVES SHARP
This is quite an obvious one and you’ve probably heard it before, but a blunt knife can give you poorly cut food, slow you down and – most importantly – it is dangerous. Invest in a decent knife sharpener; there’s something very satisfying about prepping food with a sharp knife. No matter how fast or slow you are when it comes to slicing, your fingers will thank you for it!
PREP LIKE YOU’RE ON A COOKING SHOW
When I’m filming I always have my ingredients ready and laid out before attempting a recipe, but even when I’m not filming and am just cooking at home for the family I still find it beneficial. It’s worth getting a nice little collection of small food prep bowls that you can stack after each ingredient is used; anything that will take the hassle out of the steps so you are fully prepared and can concentrate on the good stuff is good in my book.
USE EGGSHELL TO REMOVE SHELL
In the early years of MyVirginKitchen, whenever we cracked eggs into a bowl both Phoebe and I would quite often end up with a little eggshell floating in the bowl. I’d be trying to scoop it out with my fingers – if you’ve ever done this you’ll know it can take ages to fish out! A great little tip is to take a large piece of eggshell and scoop it into the bowl – the smaller piece of shell will cling to it. Try it – it works a charm!
SOME OF MY FAVOURITE KITCHEN UTENSILS (#ulink_6c86d4f4-f394-5b11-befb-bc723105fd12)
SILICONE SPATULA
My favourite kitchen utensil ever. I love a good wooden spoon when it comes to mixing but there is no greater satisfaction than scraping a bowl clean in one good swoop with a spatula!
FOOD SCISSORS
Yep, having a decent set of kitchen scissors in your drawer can be a lifesaver in certain circumstances. Obviously useful for opening cartons and packets, but I also use them for roughly cutting up bunches of fresh herbs, or even slicing chicken portions, sausages or bacon into smaller pieces. If I can use scissors instead of a knife, I will!
TONGS
Love tongs! I look at them as being like a giant finger and thumb that you can use to manipulate your food, allowing you to flip, spin and grab most items of food safely. A well-known chef (who shall remain nameless) actually pinched my favourite pair at a food festival! Obviously a fan too.
DECENT NON-STICK PANS
I used to have quite a cheap set of pans but I soon realised what a difference a decent set makes. Like all pans they have a shelf life and you need to treat them right, but a good set of non-stick pans in a few sizes can make the whole cooking experience so much easier.
TOP 5 KITCHEN FAIL SOLUTIONS (#ulink_395e1103-a21a-5b43-85c5-a49454bc7486)
CAKE RISES UP IN THE MIDDLE
I have found spreading the batter to the outer edges of the cake tin with a palette knife can prevent this happening most of the time. If it does still happen, use a long, serrated knife to carefully slice off the top once cooled, especially if the final cake is being covered in icing and decorated.
PASTRY DOESN’T ROLL OUT/BREAKS
Whether you’re using homemade or shop-bought pastry it’s important to chill it in the fridge until needed, but you’ll need to take it out of the fridge to bring to room temperature before working with it. Adding too much flour when you are rolling out will affect the consistency of the pastry, so avoid this by rolling the pastry between two sheets of baking parchment; this also makes it less messy, too!
BURNT BOTTOM OF SAUCEPAN
I get this a lot! In fact it happens to everyone I’m sure; there’s nothing worse than trying to scrub the bottom of a burnt pan. The best solution I’ve found? Add water with a few squirts of washing-up liquid to the pan and place it back over the heat. Bring to the boil, letting it simmer for around 5 minutes. Remove from the heat, pour out the water and scrub with a wire cloth or silicone spatula.
CASSEROLE IS TOO THICK/THIN
If something is too thick adding extra water, stock or other liquid usually does the trick. In terms of thickening a recipe adding cornflour (mixed with a little water first into a paste) works, as does adding cooked grains or pulses or even breadcrumbs.
OOPS, MY RECIPE IS TOO SPICY
Sometimes a blob of soured cream just won’t cut it to cool things down! If it’s a beef chilli, for example, fry some extra beef mince and add to the dish to spread out the flavour. Another trick is to add sugar, particularly to casseroles or soups. Just add very small pinches and keep tasting until you are happy.
10 TERMS USED IN THIS BOOK (#ulink_c97ddf58-9483-519a-8b2e-734d4f20cd9b)
BLIND BAKE
To bake something (usually pastry) before you add the filling to prevent the pastry becoming soggy on the bottom.
CREAM
To mix ingredients (usually butter and sugar) together to achieve a smooth, creamy finish.
WHIP/WHISK
To use a hand-held electric whisk to beat ingredients, for example cream or egg whites.
KNEAD
To handle dough in a strong manner – essential in breadmaking to develop the gluten.
GARNISH
To finish a dish with savoury toppings, usually herbs or spices
PARBOIL
To partially cook an ingredient in boiling water.
PROVE
To allow a homemade dough to rise in a warm area.
BASTE
To spoon cooking juices over food to keep it moist, usually during cooking.
POACH
To simmer slowly in a pan of liquid (often stock or milk).
FOLD
To gently combine ingredients while taking care not to knock out all the air, for example when adding flour to a cake batter.
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Barry Lewis
Тип: электронная книга
Жанр: Кулинария
Язык: на английском языке
Издательство: HarperCollins
Дата публикации: 16.04.2024
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О книге: ‘He’s a regular guy – he’s not a chef and he’s not formally a cook, and he was a virgin in the kitchen … I love his enthusiasm for food, having a laugh and for family, and I think, at the end of the day, that’s what food is about. Viva Virgin Kitchen!’ – Jamie Oliver‘One of the country’s hottest young chefs’. – The TimesBarry Lewis shot to fame by posting brilliant videos on his YouTube channel My Virgin Kitchen. The channel became an overnight hit, gathering millions of views and now has over 600,000 subscribers. With the backing of Jamie Oliver, Barry became a regular on Jamie’s Food Tube channel.Having taught himself how to cook, Barry is passionate about encouraging others to take the plunge. He focuses on exciting recipes that all the family will love – all made easily, with simple ingredients. His recipes are healthy and delicious and focus on giving everyone the confidence to get stuck in.Whether you’re looking for a quick dinner for everyone such as Coconut Crumbed Chicken or Mac ‘n’ Cheese; fantastic new ideas for pizzas or flapjacks; international influences like Cod Tagine; or hidden veggies in Carrot Cake Cupcakes or Pasta Bake – here is a wonderful collection of recipes to use again and again. If you’re a virgin in the kitchen, you’re in great company!