Food with George
@foodwithgeorge • 755,400 subscribers
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Butter Chicken Pasties Tender chicken coated in a rich, creamy and aromatic butter chicken sauce, wrapped in golden, flaky puff pastry. And of course, plenty of extra sauce for dipping! Because I believe everything tastes better wrapped in pastry! Welcome to Episode 2 of The Pasty Club! This week we’re giving a classic Indian favourite a pastry makeover, and it’s a combination that works brilliantly. Follow for golden rewards! Full recipe on my website – link in bio! #ThePastyClub #ButterChicken #PastyRecipe #ComfortFood #pasty
Food with George51,700 Aufrufe • vor 1 Tag
Steak & Stout Pie - Pub Grub - Episode 8 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Steak & Stout Pie with Mash & Gravy Serves 4: Ingredients: 800g shortcrust pastry plain flour for dusting 1 free-range egg, beaten 3–4 tbsp vegetable oil 900g Lean stewing steak pieces - @macburnhamfamilybutchers 2 onions, chopped 2 celery sticks, chopped 4 garlic cloves, chopped 1 fresh thyme sprig 2 bay leaves 300 ml Beef stock 400ml stout 2 large carrots, chopped salt and pepper 1.2 kg Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt & pepper 50g Butter 50g Flour 150ml Red wine 350ml Beef stock Method: Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside. Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool. Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife. For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste. Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash. Bake the pie for 30–35 minutes until golden and crisp. For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste. Serve the pie on top of the mash and pour over your gravy. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #steakandstoutpie #steakpie #meatpie #gravy #mash
Food with George5,300,000 Aufrufe • vor 2 Jahren
Coxinhas – Brazil 🇧🇷 - Around the World – Episode 24 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Brazil! Ingredients (makes 10): Coxinhas: 2x chicken breast 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp butter 100g cream cheese 1 tsp salt ½ tsp black pepper ½ tsp paprika Dough: 500ml chicken stock (from poaching the chicken) 2 tbsp butter 250g plain flour 200g mashed potato ½ tsp salt Coating: 2 eggs, beaten 200g breadcrumbs Vegetable oil, for frying Hot Sauce: 1 red bell pepper, chopped 1 medium onion, chopped 2 plum tomatoes, chopped 1–2 red chili peppers, chopped 1 tsp ginger, grated 2 tbsp lemon juice ¼ cup extra virgin olive oil 2 tbsp cider vinegar Salt to taste Method: In a large pot, add chicken breast, chicken stock, bay leaves, salt, and peppercorns. Bring to a boil, then reduce to a simmer until the chicken is fully cooked. Once cooked, remove the chicken, shred it finely, and set aside. In a pan, melt butter and sauté the onion and garlic until soft. Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined. Set aside to cool. In a pan, bring the chicken stock, butter, and salt to a boil. Stir in mashed potato until smooth. Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms. Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable. Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture. Shape into a teardrop by pinching the top. Dip each coxinha into the beaten eggs, then coat in breadcrumbs. Heat oil to 180°C and deep-fry until golden brown and crispy. Drain on paper towels. To Make the Hot Sauce add the red bell pepper, onion, tomatoes, chilli peppers, ginger, lemon juice, olive oil, and vinegar to a blender. Blend until smooth or slightly chunky. Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5–7 minutes until softened. Stir in salt to taste, then simmer for another 2–3 minutes. enjoy! #aroundtheworld #worldfood #brazil #coxinhas #brazilianrecipes #series #recipe
Food with George2,800,000 Aufrufe • vor 1 Jahr
Chicken, Leek & Bacon Pie - Pub Grub, Episode 18 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Chicken, Leek and Bacon Pie with Mash and Gravy (Serves 4): Ingredients: Pie: 2 tbsp olive oil 600g chicken thighs, diced 150g smoked streaky bacon, chopped 1 white onion, finely chopped 2 garlic cloves, minced 2 large leeks, sliced 2 tbsp fresh parsley, chopped 1 tbsp fresh tarragon, chopped 1 tbsp Dijon mustard 50g butter 2 tbsp flour 300ml chicken stock 2 sheet shortcrust pastry 1 egg yolk, beaten (for glazing) Gravy: 1 tbsp olive oil 25g butter 2 shallots, finely chopped 2 garlic cloves, minced 1 tsp orange zest Juice of 1 orange 150ml white wine 300ml chicken stock 2 tsp cornflour mixed with 2 tsp water 1 tsp Worcestershire sauce 25g butter Mash: 800g potatoes, peeled and quartered 200g butter 150ml whole milk Method: Heat 1 tbsp olive oil in a pan. Brown the chicken thighs, season, and set aside. In the same pan, cook bacon until crispy, then set aside. Add onion and garlic, cook until soft, season, then add leeks. Cook until softened, then return bacon. In a separate saucepan, melt butter over medium heat. Add flour, whisking continuously until a smooth roux forms. Gradually add chicken stock to the roux, whisking until thickened and smooth. Stir in the chopped chicken, parsley, tarragon, and mustard. Pour the roux into the chicken mixture, stirring until everything is well combined. Preheat oven to 190°C. Line a pie dish with shortcrust pastry, blind bake until golden (20 mins). Fill with the chicken mixture, cover with puff pastry, and crimp edges. Brush with beaten egg yolk and bake until golden (35 mins). For the gravy, heat olive oil and butter. Sauté shallots and garlic until soft. Add orange zest, juice, and white wine. Reduce, add stock, then thicken with cornflour slurry. Stir in Worcestershire sauce, season, and finish with butter. For the mash, boil potatoes until tender. Drain, then mash with melted butter and milk until smooth. Season to taste. Plate up and enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #chickenpie
Food with George1,700,000 Aufrufe • vor 1 Jahr
Apple Crumble & Custard - Pub Grub, Episode 15 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Apple Crumble with Custard: Ingredients (Serves 8): Apple Mixture: 3 Bramley apples 3 Granny Smith apples 3 Russet apples 50g butter 3 tbsp golden syrup 75g golden sugar 75g brown sugar 50ml whiskey Crumble: 250g plain flour 100g rolled oats 150g butter, cold and cubed 100g golden sugar 100g brown sugar 50g almond flakes 50g walnuts, chopped Sea salt flakes, to top Custard: 6 egg yolks 100g golden sugar 500ml whole milk 1 vanilla pod, split and seeds scraped Method: Prepare the Apple Mixture: In a large pan over medium heat, melt the butter. Add the golden syrup, golden sugar, and brown sugar, stirring until combined. Stir in the whiskey and cook for 5 minutes or until the mixture has reduced slightly. Add the apples and cook for a couple of minutes until the apples are coated in the mixture. Remove from heat. Grease a large deep oven tray with butter and pour in the apple mixture, spreading it evenly. Make the Crumble Topping: In a large bowl, mix the flour, rolled oats and cold butter and rub it into the mixture using your fingertips until it resembles coarse breadcrumbs. Stir in the golden sugar, brown sugar, almond flakes and walnuts. Spread the crumble evenly over the apple mixture, pressing down slightly to create a thick, firm topping. Sprinkle with sea salt flakes. Bake: Preheat the oven to 180°C. Place the dish on the middle shelf and bake for 35-40 minutes, or until the topping is golden and crisp, and the apples are bubbling. Prepare the Custard: In a saucepan, heat the milk with the vanilla pod and seeds until just below boiling. In a separate bowl, whisk the egg yolks and golden sugar until pale. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and cook gently over low heat, stirring continuously until the custard thickens. Do not allow it to boil. Remove the vanilla pod. Serve: Spoon generous portions onto plates, and serve with warm custard poured over the top. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #applecrumble #custard
Food with George758,900 Aufrufe • vor 1 Jahr
Sausage, Apple & Cider Casserole – Pub Grub, Episode 26 In this series, I’ll be showing you how to cook Delicious British Pub Food! Thick sausages, sweet apples and punchy cider – it’s hearty and warming. Topped off with crispy bacon and buttery Jersey Royals, it’s a one-pan wonder for when you need a bit of comfort food with a sharp boozy kick. The full recipe’s now live on my website – Link’s in my bio! Full subscription is just 99p for your first month with code TRY99, and you’ll get access to all my full recipes from now on and loads more recipes like this every week. #pubgrub #series #britishfood #ukfood #pubfood #casserole#custard #sausages
Food with George465,500 Aufrufe • vor 1 Jahr
I’m very proud to announce that I’ve written my first cookbook - Pub Grub. It’s a collection of cosy and comforting recipes, the food I grew up with, and the kind of plates that bring people together - hearty, generous and never leaving anyone hungry. Two years on since I started the Pub Grub series, and I never imagined the response it would receive or where it would lead. Seeing how many of you have cooked along and supported it has meant the world, and turning it into my first cookbook is something I’m incredibly proud of. Inside, you’ll find everything from British classics and perfect puddings to one-pot warmers, things on toast and even a chapter dedicated to potatoes, the sort of food you’ll come back to again and again. Pub Grub is out 3rd September in the UK and is available to preorder now - link in bio This book has been a real team effort. Huge thanks to @Penguin Books UK & Ebury Publishing, especially to Ru and Liv, for their guidance and belief in the project; Hannah Hughes and Zoe for the photography; Tory Willis, Thea and Jess for the food styling magic; Anna Green for the beautiful design; Louie Waller for the props; and of course my manager Harry and the Bread & Butter team for their constant support behind the scenes. Plus many others, including family and friends who have helped along the way in any way, shape or form - and last but not least, you lot, for the support, kind messages and for cooking along with me. This book wouldn’t be here without you. Thank you, George
Food with George158,200 Aufrufe • vor 8 Monaten
#ad Roast Beef, Roast Potatoes, Carrots and Chimichurri cooked in the @Ninja Kitchen UK Combi 12-in-1 Multi-Cooker I really rate this Ninja Combi - It’s fast, easy and the two levels means I can cook two different things at the same time, perfect for families! Recipe for Roast Beef, Roast Potatoes, Carrots and Chimichurri - Serves 4 people Ingredients: 1kg Joint of Beef 1kg Maris Piper Potatoes 500g Carrots 1 cup Olive oil 2 tbsp Red wine vinegar 2 cups fresh parsley 3 Garlic cloves 2 Red chillies 1 tbsp Dried oregano Salt and Pepper Method: Remove the beef roast from the fridge. Drizzle with oil, then season generously with salt and pepper. Allow the beef to sit at room temperature for about 30 minutes. Preheat your Ninja Combi to 200°C. Place the beef roast in the Combi and cook until it reaches an internal temperature of 50°C for medium-rare, approximately 35 minutes. Meanwhile, peel and chop the potatoes into 2.5 cm (1 inch) chunks. Rinse them under cold water and pat dry. Take the shallow trayout the Combi and add the potatoes, drizzle with oil, and shake or stir to ensure they are well coated. Cook the potatoes in the air fryer at 200°C for 10 minutes. Turn them, then cook for another 10 minutes. Turn the potatoes again and slightly mash them with a fork to roughen the edges. Slice the carrots and place them in the Combi basket with the beef. Drizzle with olive oil and salt, and cook at 200°C for 20 minutes, shaking the basket halfway through. Remove the beef from the Combi when it reaches 5°C below your desired final temperature. Let it rest for at least 15-20 minutes. For the chimichurri, mix all the ingredients in a bowl and let sit for 5-10 minutes to allow the flavors to meld. Ideally, let it sit for over 2 hours if time permits. Drizzle the potatoes with a bit more olive oil and cook for an additional 10 minutes, for a total of 30 minutes, until they are crisp and golden. Enjoy! #NinjaCombi
Food with George362,300 Aufrufe • vor 2 Jahren
Wiener Schnitzel with Potato Salad from Austria 🇦🇹…Around the World - Episode 10 Fried meat in breadcrumbs and a vinegar potato salad…delicious!!! Ingredients: Schnitzel: 2 veal cutlets White pepper, grounded For coating 2 eggs, beaten 1 cup (125g) flour 1 cup (120g) breadcrumbs Oil for frying, about 1/4 cup Butter, about 4 tbsp, 56g in batches Lemon, for garnish Potatoes: 1 kg (2.2 lbs) waxy potatoes 1 red onion, finely diced 250ml veg or chicken stock 6 tbsp oil olive oil 4 tbsp white wine vinegar 1/2 tbsp mustard 1 tsp salt fresh chives Method: Begin by placing the potatoes in a pot filled with cold water and bring it to a boil. Allow them to cook for approximately 20 minutes. While the potatoes are cooking, prepare the dressing. Combine diced onions in a bowl, and add the stock. Mix in the oil, vinegar, and mustard. Ensure thorough stirring. Once the potatoes are tender (check by pricking them with a fork), briefly rinse them in cold water. Proceed to peel and slice them while still warm. Drizzle the warm dressing over the sliced warm potatoes, gently stirring. Allow the potato salad to rest at room temperature for at least an hour. Prior to serving, sprinkle fresh chives over the dish. Prepare the wiener schnitzel by using a flat head mallet to thin veal cutlets between sheets of plastic wrap, working from the centre to the edges. Season both sides with salt and white ground pepper. Set up three large plates for coating: one with flour, one with breadcrumbs, and one with beaten eggs. In a frying pan, heat approximately ¼ cup (56g) oil. Working individually, coat the cutlets in flour, dip them in egg, and then cover with breadcrumbs. Place the breaded cutlet immediately into the heated pan and fry the schnitzel for 2-4 minutes until it turns golden brown. Flip the cutlet, add 1 tbsp (14g) butter, and continue cooking on the other side for an additional 2-4 minutes. Repeat the process in batches. Transfer the cooked schnitzels to a plate lined with paper towels to absorb excess oil. Serve the wiener schnitzel alongside potato salad and garnish with a lemon wedge. Enjoy!
Food with George172,500 Aufrufe • vor 3 Jahren
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