hopecrosbyeats
@hopecrosby_eatss • 208,600 subscribers
Videos
Garlic parmesan steak & fries Ingredients: 1 sirloin steak 2 tbsp olive oil Salt & pepper 4 garlic cloves 1 tbsp butter 200ml light double cream 30g Parmesan 2 large potatoes @tesco 1 tsp garlic granules 1 tsp paprika Fresh parsley Optional: large glass of red wine - Cut the potatoes into fries and add to a bowl with a drizzle of olive oil, salt and pepper, 1 tsp garlic granules and 1 tsp paprika. Toss until coated, then add to the air fryer for 30 minutes at 190°C, or until soft inside and crispy on the outside, shaking halfway through. - Oil the steak and season generously with salt and pepper. Add to an oiled pan and sear for 2 minutes on each side until golden. Turn the heat down and cook for 2 more minutes on each side. Add in 1 sliced garlic clove and 1 tbsp butter, then baste the steak with the garlic butter. Remove from the heat and leave to rest. - In the same pan, add 2 chopped garlic cloves. Turn the heat down and add the cream. Stir until combined. Leave to cook for a couple of minutes, then add the Parmesan. Stir until melted, season with salt and pepper and add freshly chopped parsley. Leave on a gentle simmer for 10 minutes. - Spread the garlic Parmesan sauce over the plate, then add the homemade fries and sliced steak on top. Spoon some more sauce over the steak and finish the fries with grated Parmesan and fresh parsley. #dinnerideas #cosyseason #mealideas #dinnerinspo
hopecrosbyeats519,200 Aufrufe • vor 3 Tagen
Butter chicken pot pies - cosy season Ingredients: Butter chicken: 50g butter 1 red onion 2 cloves garlic Salt and pepper 2 tsp curry powder 1 tsp each smoked paprika, cumin, garam masala and sugar 1/2 tsp chilli powder 1/2 pot tikka paste 200g passata 50ml water 100ml single cream 250g cooked pulled chicken 150g puff pastry, cut into squares 30g Mozzarella, grated 1 egg yolk 2 tbsp garlic butter Method: - Add 50g butter to a deep pan. Add the onion and soften the for 5–10 minutes, then add the chopped garlic cloves and cook for 1 minute. Stir in the spices, tikka paste, salt and a pinch of sugar. Cook for 1–2 minutes. - Add the passata and simmer for 15 minutes. Blend until smooth, then return to the pan. Stir in the water and cream, add the chicken and simmer gently for 5–10 minutes. - Transfer the butter chicken mix to two dishes and top with cheese, then the pastry, then egg wash. Add into a preheated oven at 180°C for 20 minutes until the pastry is golden. - Remove from the oven and top with the garlic butter and a sprinkle of flaky salt. You can also make this dish with fresh chicken, I just prefer pulled chicken as the pie when finished is thicker and the chicken soaks up all the butter chicken sauce when cooking! #dinnerideas #cosyseason #mealideas #dinnerinspo
hopecrosbyeats103,100 Aufrufe • vor 5 Tagen
Slow Cooked Beef Brisket filled Yorkshire pudding Ingredients: Beef brisket (approx. 700g–1kg, depending on size) 1 onion 400ml beef stock 2 bay leaves 80ml red wine 3 tbsp gravy granules Salt and pepper Creamy Mash - 3 potatoes - 50g butter - 30ml milk - Salt and pepper To Serve - 2 @marksandspencerfood Giant Yorkshire Puddings & tenderstem broccoli Method: - Add the sliced onion, beef stock, red wine, bay leaves, rosemary and a good seasoning of salt and pepper to your slow cooker. Place the beef brisket into the liquid, making sure it’s sitting nicely in the stock. - Cook on high for 5 hours, or until the beef is lovely and tender and easily pulls apart. - Remove the beef from the slow cooker and shred using two forks, discarding any excess fat. - Add the gravy granules to the slow cooker juices, stirring well until combined and thickened. Return around half the shredded beef to the slow cooker and mix through the gravy until fully coated. - For the mash, add the peeled and chopped potatoes to a pan of salted boiling water. Cook until soft, then drain well. Add the butter, milk and seasoning to the potatoes. Mash until smooth, creamy and buttery. - Heat the giant Yorkshire puddings according to the packet instructions, and cook the tenderstem broccoli. - To assemble, spoon a generous layer of creamy mash into each Yorkshire pudding, tenderstem broccoli and pile in the shredded beef brisket.
hopecrosbyeats83,000 Aufrufe • vor 8 Tagen
Slow cooked beef pot roast Ingredients: 1 beef roasting joint - @aldiuk 1 onion 2 cloves garlic Seasoning: 1 tsp garlic granules, salt & pepper, 1 tsp smoked paprika 1 tbsp tomato puree 500ml beef stock 80ml red wine 2 bay leaves / 2 sprigs rosemary 3 potatoes 3 carrots 2 tbsp gravy granules (optional) - I just like my gravy a bit thicker Optional: Serve with mashed potato Method: - Add a drizzle of olive oil all over the beef joint and season with salt and pepper. Add to a large baking dish and sear on each side for a couple of minutes until browned. Remove and add in the onion, leave to soften for a couple of minutes then add in the garlic, seasoning and tomato puree. Give it a good stir, then pour over the stock and red wine. Cook for a further couple of minutes then add in the bay leaves and rosemary. Add the beef joint back in, pop the lid on and add to a preheated oven on 160. Cook for 3 hours, turn the beef half way. - Prepare the veg by cutting the potatoes into cubes, and the carrots into quarters. Then remove the beef from the oven and add the veg around it; return to the oven for 30 minutes. - After the 30 minutes, remove the beef and set aside. Pop the veg back into the oven for a further 45 minutes. - Shred the beef and cover in foil. Remove the dish from the oven and stir through the gravy granules, then remove all the potatoes and carrots from the gravy and set aside. Add the shredded beef back into the gravy, and stir until completely coated. - Serve the beef on a bed of creamy mash with the carrots and potatoes and top with some of that delicious gravy. Finish with fresh parsley Tips: If there isn’t much liquid after the 3 hours, its fine to add in some more water/stock here. #dinnerinspo #dinnerideas #mealideas #mealinspo
hopecrosbyeats637,400 Aufrufe • vor 2 Monaten
Steak creamy Buldak Ramen Ingredients: 2 packs Buldak carbonara ramen 1 cup ramen water 80ml cream 1 egg yolk 1 tbsp mayonnaise 3 slices cheese 20g mozzarella 1 sirloin steak 2 boiled eggs Salt and pepper Olive oil 1 tbsp butter To finish: sesame & nigella seeds, spring onion, fresh parsley and 2 tsp chilli oil Method: - Season the steak with salt and pepper. Heat a little oil in a frying pan over a high heat and cook the steak to your liking, add the butter and baste. Remove from the pan and leave to rest before slicing. - Cook the ramen according to the packet instructions. Reserve 1 cup of the cooking water before draining. In a large pan over a low heat, add the American cheese, 1 Buldak sauce sachet, both seasoning sachets, egg yolk and mayonnaise, pour over half the water. Stir until combined. - Add the cream, followed by the mozzarella. Stir until the cheese has melted and the sauce is smooth and creamy. Leave for a couple of minutes to cook and thicken, add more water if you like. - Add the noodles to the serving bowl, and pour over the sauce. Top with the sliced sirloin steak and halved boiled eggs. - Finish with sesame and nigella seeds, sliced spring onion, fresh parsley and chilli oil.
hopecrosbyeats20,900 Aufrufe • vor 14 Tagen
Creamy Alfredo chicken Ingredients: 2 chicken breasts - seasoned in: 1 tbsp Italian seasoning, 1 tbsp garlic granules, 1 tsp chicken seasoning Sauce: 1 onion 2 cloves garlic 1 tbsp butter 175g crème fraiche 80ml single cream 200ml chicken stock Salt & pepper 1 tsp Italian seasoning 1 tsp chicken seasoning 40g Parmesan Mash: 4 large potatoes 1 tbsp butter 20ml single cream Salt & pepper Tenderstem broccoli to serve Parsley and Parmesan to finish - Add the chicken breast to a large bowl, season and add a drizzle of olive oil. Toss until coated and add to the airfryer for 25 minutes on 180. - Peel and chop the potatoes then pop onto boil until soft. - Melt the butter in a large pan, and add the finely chopped onion, soften and add the garlic. Add the seasoning and stir. Pour over the chicken stock and leave to simmer for 5 minutes. Then reduce the heat and add the crème fraiche and cream. Stir until combined then stir though the Parmesan. Leave to simmer/thicken for 10 minutes. - Pop the broccoli onto boil. When cooked, toss in a little bit of butter and season with salt & pepper. - Once the potatoes are soft, mash them add the butter, seasoning and cream - then mash again until smooth. - Plate up and finish with fresh parsley and Parmesan. #dinnerinspo #dinnerideas ##mealideas #mealinspo
hopecrosbyeats50,200 Aufrufe • vor 2 Monaten
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