Chef Thom Bateman

New series.. HomeMade. #cooking #homecooking

Chicken thighs with Peanut Sauce Sauce Recipe. 200ml Coconut milk 2 tbsp peanut butter 1 tsp minced garlic 1 tbsp chilli crisp 1 tbsp honey / Maple 2 tbsp dark soy Juice of 1 lime Reduce until a nice coating consistency #chicken #cooking #tips #cookingathome #chicken #peanut #peanutbutter #lime #soy #midweek #easy #EasyRecipes #reels

Punchy Garlic Mayonnaise - very quick to make without a lot of fuss and it’s properly delicious. Call it Aioli if you must but it’s not really 3 large garlic cloves or however many you want 1 tbsp olive oil Pinch of sea salt 2 handfuls of flat leaf parsley 2 egg yolks 1 1/2 tsp Dijon mustard Squeeze of lemon juice 1 tsp sherry vinegar Approx 200ml of neutral flavoured oil like veg oil. 1. Grind the garlic in a pestle and mortar with the olive oil, salt and parsley you could you a blender 2. Add the egg yolk, lemon, mustard and vinegar to a mixing and whisk. 3. Stream in the oil slowly as you whisk to form the mayo. Add the garlic paste and salt/lemon as required. #garlic #mayonnaise #sauce #Recipe #EasyRecipes #EasyRecipe #cooking #cookingtime #egg #garlicsauce

Hash Browns. Been at least 3 weeks since I did a hash brown video lol Makes 6-8 800g Maris piper potato Veg oil or Beef Fat 2 cloves of garlic Handful fresh rosemary Handful fresh thyme 2-3 tbsp cornflour Salt Pepper 1. Peel and grate the potato, submerge in cold water for 5 mins then strain off 2. Squeeze out as much liquid as possible 3. Cover with oil in a large pan season with salt, pepper, garlic, thyme and rosemary. 4. Cook on a low heat for 20-25 mins without colour 5. Strain off the oil but keep it as we fry in this later 6. Mix the potato with cornflour and shape either with your hands or in moulds. Set in the freezer for 40-45 mins 7. Use the oil from earlier to fry them at 175c until golden and crispy all over #hashbrowns #potato #basic #potatoes #Recipe #cooking #reels #comfortfood #EasyRecipes

Pomme Dauphine, true story I messed these up for one of my idols on national TV in the most elite cooking show in the UK (still haunts me now) ever since they’ve been a bit of fascination and I actually found a more old school way to do it which a full vibe. They are totally delicious I mean potato doughnut.. I rest my case. 600g Maris piper potatoes 300g water 90g butter Pinch of salt 150g plain flour 3 large eggs Oil for frying Sea salt Parmesan 1. Bake the potatoes at 180c for 50-60 mins until tender, while they are still warm pass them through a fine sieve or ricer. 2. Add the water, salt and butter to a pan bring to the boil then turn down the heat add the flour and beat it to form a paste. Transfer for a bowl to cool slightly 3. Beat the eggs in 1 at a time until you have a smooth paste 4. Weigh the potato mash and then add an equal amount in weight of the choux paste. Mix until completely smooth. 5. Heat your oil to 170c carefully warm your spoon then scoop up some mixture and carefully lower it into the hot oil it will drop off your spoon and repeat. 3-4 mins each they’ll be golden crispy and fluffy in the centre. 6. Finish with sea salt and Parmesan #realchefrecipes #potato #potatoes #Recipe #chef #cooking #comfortfood #cheese #reels

Twice Baked Garlic and Chive Mash. So why bake it? And why baked it twice? Baking your potatoes for mash will up the flavour you get significantly. The second bake is to get a nice crispy edging and they are also enriched by the egg yolk. 1kg Maris piper potatoes 180g butter 8-10 garlic cloves 100-150ml hot milk Chives 1 egg yolk Salt/Pepper Cheese of your choice for the top. 1. Bake the potatoes at 180c for 50-60 mins or until tender 2. Meanwhile confit the garlic in the butter on a low heat, when totally soft and a little browned mash the garlic up. The butter needs to be cooled completely 3. Pass through the potatoes through a sieve or ricer (save the skins for something else) 4. While the potato is still hot work through the butter in stages then add the milk 5. Season to taste with salt and pepper, add the egg yolk and chives 6. Add to an oven proof dish smooth over the top, create some groove with a fork and top with cheese 7. Bake at 200c for 20 mins #potato #sidedish #reels #mash #potatoes

Carbonara. It’s physically impossible for me say Guanciale without sounding like “go on Charlie” Makes enough for 2 200g guanciale (pancetta is a sub) 200-220g spaghetti or bucatini 5-6 medium egg yolks or 4-5 large 50g parmigiano reggiano 50g pecorino Romano Black pepper to taste 1. Cube up the guanciale, add to a cold pan turn the heat to medium to render the fat and crisp up then strain off the fat putting to one side. 2. Toast some black peppercorns and grind them up or add to a pepper mill 3. Grate the 2 cheese then in a cold pan add the egg yolk, the cheese, as much black pepper as you like and combine well 4. Add 2/3 of the crispy guanciale and the guacianle fat mixing well 5. Cook your pasta in salted boiling water until al dente take a cup of the pasta water to use later. Remove the pasta from the water but keep the hot water in the pan. 6. Place the pan with egg mix over the hot water pan add a splash of pasta water to the mix and combine then add the spaghetti and using the indirect heat stir and combine until you have a thick velvety sauce. Add more pasta water if too thick. 7. Serve with the remaining crispy guanciale, pepper and more cheese #carbonara #basics #pasta #roman #pecorino #italian #italianfood #egg #pepper #EasyRecipe #Recipe #cooking #chef #pastalover

HomeMade part 7. One tray Tomato and Pepper Soup with a Cheese Toastie. 6-8 ripe tomatoes 2 red chillis 2 red onion One bulb of Garlic 2 sweet red peppers Handful of basil 400ml chicken or veg stock 100ml double cream Salt Pepper Olive oil Sourdough Cheddar cheese Gruyère cheese Butter/Ghee 1. Add the tomatoes, garlic, peppers and chillis to a deep oven tray. Drizzle with olive oil, salt and pepper and roasted at 160c for 40-50 mins. 2. Squeeze the garlic into the tray, add the basil and stock to deglaze the tray 3. Braise in the oven for a further 10-15 mins 4. Add everything to a blender with the cream blend until smooth season to taste with salt. 5. Cut the bread into thick slices add some ghee or butter to a pan then fill the sandwich with a combo of cheddar and gruyere cheese. Press down with something heavy and cook on a medium low heat until golden and crispy on both sides. 6. Serve the soup with a drizzle of olive oil, cream, pepper and basil. #soup #simplerecipe #easycooking #souprecipe #comfortfood

HomeMade Part 6. Breakfast Potatoes with Fried Eggs Per person you’ll need 250-300g potatoes (I used Maris piper) Olive oil 1 chilli flakes 1 tsp smoked paprika Handful flat parsley Parmigiano reggiano 2 eggs Butter/ghee Salt and Pepper 1. Peel and cube your potatoes, wash in cold water then add to cold salted water and bring to a boil until tender 8-10 mins. Drain off and dry 2. Heat olive oil in a pan and fry the potatoes until crispy and golden all over turn down the heat, season with salt/pepper/chilli/paprika tossing well to coat 3. Add finely shredded parsley and Parmesan to the pan and toss well again 4. Fry the eggs on a low to medium heat in ghee or butter seasoning with salt and pepper at the end #potato #egg #breakfast

HomeMade part 5. Sticky Toffee Pudding 160g dates chopped 200ml boiling hot tea 1 pinch of bicarb soda 150g dark brown sugar 90g butter 2 eggs 2 tbsp black treacle 1 tsp bicarb soda 175g self raising flour 200g dark brown sugar 80g butter 1 tbsp black treacle Pinch of sea salt 250ml double cream 4 tbsp Pedro ximenez sherry 1. Bring the water to the boil with the tea bags add the dates and the bicarbonate soda when hardly any liquid remains mash or blend up the dates and co 2. Mix the butter and sugar well then add the eggs 1 at a time beating well, add the black treacle and beat again. 3. Add the date pulp and the flour, fold that through 4. Grease a baking tin and pre heat the oven to 150c fan. 5. Pour the batter into the baking tin and bake for 50 mins 6. To make the sauce melt the butter and sugar with the treacle and salt over a medium heat before pouring in the cream and simmering until thick velvety and luxurious, adding Pedro ximenez as an optional extra 7. Poke a few holes into the cooked pudding pour over a ladle of sauce and return to the oven for a further 5 mins to form a sticky glazed top. 8. Serve with vanilla ice cream or even custard if that’s your vibe #reels #series #comfortfood #pudding #british

HomeMade Part 4. Scotch Eggs with Mustard Mayo This is what you’ll need per egg 1 medium egg 90-100g sausagemeat Flat Leaf Parsley Flour Beaten Egg Panko Salt and Pepper Mayonnaise Dijon Mustard Honey 1. Add the eggs to water that’s just below a boil and cook for the following times for how you like it.. 6 mins runny yolk, 7 mins Jammy Yolk, 8 mins for hard boiled Yolk. 2. When completely cooled they’ll be easier to peel without breaking 3. Mix chopped flat parsley into the sausage meat you could also use sage 4. Carefully shape around the peeled eggs 5. The roll in seasoned flour, beaten egg and panko at this point they are best when refrigerated for 20-30 mins before frying. 6. Deep fry at 170c for 3-4 mins 7. For dip simply combine 1/3 mustard with 2/3 mayo and a squeeze of honey #reels #series #cooking #Recipe #sauce #egg #scotchegg #runnyyolk #mustard #britishfood #pubfood

HomeMade Part 3. Butter Chicken - certified banger. Serves 2-3 6 chicken thigh skinned and boned 8 tbsp natural yoghurt 6 garlic cloves finely grated/minced 10g fresh ginger finely grated Juice of half a lemon 2 tsp salt 1 tsp ground cumin 1/2 tsp ground tumeric 1 1/2 tsp ground coriander 1 green chilli finely minced 80g ghee or butter 1 cinammon stick 4 cardamom pods 1 tsp cumin seeds 4 cloves 2 onion finely sliced 4 garlic cloves finely grated 10g fresh ginger finely grated 1 tbsp tomato purée 80g cashews (soaked in water for 2 hours) 1 1/2 tsp chilli powder 2 tsp ground cumin 1/2 tsp ground fenugreek 2 tsp garam masala 1 tin of chopped tomatoes 2 tsp salt 150ml double cream 1 1/2 tbsp dried fenugreek leaves Butter Handful of chopped fresh coriander 1. Marinate the chicken thighs in a mix all the marinade ingredients for 4-24 hours 2. Grill under a very hot grill until charred 3. Heat the ghee in a pan and add the whole spices/seeds, cook for 1 minute then add the onions 4. When the onions have browned add the tomato purée then garlic/ginger, Stir through for 2-3 minute then add the remaining spices. 5. Add the cashew then the tomatoes. Simmer on a medium low heat for 20 mins before removing the whole spices and adding cream and a pinch of fenugreek leaves (kasoori methi) 6. Stir through the cream and simmer for a further 5 mins before blending to a thick smooth sauce. 7. Add the chicken to the sauce with Garam masala and 1 tbsp fenugreek leaves. simmer for 10 mins before adding cubed butter serving with another drizzle of cream, more butter, sliced chilli and fresh coriander #butter #chicken #butterchicken #homemade #cooking #series #reels #Recipe #sauce #comfortfood #EasyRecipes #garlic #ginger

HomeMade Part 2. Meatball Pasta Bake. Serves 2-3 generously 250g beef mince 250g sausage meat 2 eggs 60g panko 2 garlic cloves minced 50g grated parmigiano 50ml milk Handful chopped flat parsley 2 tbsp chilli flakes Salt Pepper 3 garlic cloves thinly sliced 1 red chilli thinly sliced Big glug of olive oil Pinch of salt Few basil leaves 4 tbsp tomato paste 690g pasatta 200-250g pasta I used mezzi rigatoni Fresh mozzarella Parmigiano reggiano Shredded fresh basil Salt Pepper 1. Add the meatball ingredients to a bowl and mix well, allow to sit for 10 mins then roll into balls (bit smaller than a golf ball) set these in a fridge for 20-30 mins 2. Heat some olive oil a pan and sear the meatballs all over then remove from the pan 3. Add more olive oil then the sliced garlic, chilli and basil cook until fragrant without colour then add the tomato paste cook out for 2 mins 4. Add the pasatta and simmer on low for 45 mins before adding the meatballs for 5-10 to cook through mins then remove also removing the basil leaves 5. Meanwhile cook the pasta until just al dente then toss through the sauce with some pasta water. Taste for seasoning 6. Add to an oven proof dish top with the meatballs, fresh mozzarella and parmigiano bake at 220c for 20-25 mins or until oozing and golden. 7. Top with fresh basil and black pepper #pasta #meatballs #pastalover #cooking #reels #series #Recipe #comfortfood #cheese #mozzarella

HomeMade part 1. Half a Chicken and Oven Chips with Garlic Tarragon Mayo and Gravy. For 2 people. 1 whole chicken back bone removed split in half with the wing tips and leg tips removed. Olive oil Salt Garlic Thyme Rosemary 700-800g Maris piper potatoes Veg oil Olive oil Rosemary Salt 600ml chicken stock Lemon juice 2 egg yolks 1 tbsp Dijon mustard Squeeze of lemon juice 2-3 garlic cloves minced 200ml approx veg oil Salt to taste Handful fresh tarragon 1. For the chips, cut into chunky chip shapes you can peel them if you want. Rinse in cold water then add to fresh cold salted water and bring to the boil until they are about to break apart then drain and dry. Heat a combo of veg oil and olive oil then coat the chips and roast at 220c turning regularly for approx 30 mins strain off the oil for the final 5 mins of cooking 2. For the chicken rub with olive oil and salt then add to a cold pan turning to a medium high heat, using a weight or press will help with an even colouring on the skin. When golden flip over and add garlic, butter, thyme and rosemary to the pan. Baste the chicken well then transfer to a roasting tray and pour over the butter and herbs. Roast at 220c until internal temp reaches 73c on the legs roughly 20-25 mins. Rest the chicken 3. For the gravy using the same pan as the chicken was cooked in pour in the stock and reduce. If your stock is not gelatinous then add a tsp of flour to the pan and cook out before adding the stock. Reduce to a gravy consistency adding the chicken roasting juices finishing with a squeeze of lemon. 4. For the mayo add the egg yolk, mustard, lemon, garlic and a pinch of salt to a bowl and start to whisk, stream in the oil continually whisking until the mayo forms, add the tarragon and season to taste with salt and lemon #chicken #chips #homemade #mayonnaise #garlic #tarragon #cooking #series #reels #potato #comfortfood