Big Chef Takes On Little Chef | Once Bitten, Twice Shy | channel 4
Big Chef Takes On Little Chef | Once Bitten, Twice Shy | channel 4
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Added: 275 days ago
Views: 47
Hugh demonstrates a way to prepare roasted onions using some festive flavours... | Watch Christmas A...
Hugh demonstrates a way to prepare roasted onions using some festive flavours... | Watch Christmas At River Cottage FREE on Catch-Up www.channel4.com Visit the official website at channel4.com www.channel4.com Watch 1000s of channel 4 clips www.channel4.com
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Added: 86 days ago
Views: 32
Little Chef customers give their considered analysis of Heston's menu offerings.
Little Chef customers give their considered analysis of Heston's menu offerings.
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Added: 199 days ago
Views: 41
Gordon tries to learn some new skills in the kitchens of a Tandoori restaurant... | Watch Gordon Ram...
Gordon tries to learn some new skills in the kitchens of a Tandoori restaurant... | Watch Gordon Ramsay: Cookalong Live FREE on Catch-Up www.channel4.com Visit the official website at channel4.com www.channel4.com Watch 1000s of channel 4 clips www.channel4.com
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Added: 257 days ago
Views: 43
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Join the nation's best chefs for a season of programmes exploring the issues around the food we eat....
Join the nation's best chefs for a season of programmes exploring the issues around the food we eat... | Visit the official website at channel4.com www.channel4.com Watch 1000s of channel 4 clips www.channel4.com
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Added: 315 days ago
Views: 37
To make your simple, basic omelette. Crack the eggs into a mixing bowl with a pinch of salt and pepp...
To make your simple, basic omelette. Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork. Put a small frying pan on a low heat and let it get hot. Add a knob of butter. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (I sometimes grate mine directly onto the omelette) Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Watch Jamie's Ministry of Food FREE on 4oD vodapp.grid.channel4.com Download Jamie's Ministry of Food on iTunes clkuk.tradedoubler.com Visit the official website www.jamiesministryoffood.com
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Added: 31 days ago
Views: 10
To make your meatballs. Pick the rosemary leaves off the woody stalks and finely chop them. Wrap the...
To make your meatballs. Pick the rosemary leaves off the woody stalks and finely chop them. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits up with your hands. Add to the bowl with the mustard, minced meat, chopped rosemary and oregano. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs you should end up with 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover and place in the fridge until needed. To cook your pasta, meatballs and sauce. Peel and finely chop the onion and the garlic. Finely slice the chilli. Put a large pan of salted water on to boil. Next, heat a large frying pan on a medium heat and add 2 lugs of olive oil Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden. Then add your garlic and chilli, and as soon as they start to get some colour add the large basil leaves. Add the tomatoes and the balsamic vinegar. Bring to the boil and season to taste Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 810 minutes until golden (check they're cooked by opening one up there should be no sign of pink). Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat. Add the pasta to the boiling ...
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Added: 31 days ago
Views: 16
Gordon holds a blind tasting to see if the staff know their own dishes... | Watch Ramsay's Kitchen N...
Gordon holds a blind tasting to see if the staff know their own dishes... | Watch Ramsay's Kitchen Nightmares FREE on 4od www.channel4.com Buy on DVD www.play.com Visit the official website at channel4.com www.channel4.com
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Added: 226 days ago
Views: 55
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This dish makes use of a tender, juicy Asian cabbage called bok choi, which is simple to cook and re...
This dish makes use of a tender, juicy Asian cabbage called bok choi, which is simple to cook and really tasty. You should be able to find bok choi (also known as pak choi, Chinese white cabbage or hakusai) in your supermarket but if not, then a nice little gem lettuce or a handful or two of baby spinach would work well instead. To prepare your stir-fry. Put a large pan of water onto boil Peel and finely slice the ginger and garlic. Finely slice the chilli. Slice the chicken into finger-sized strips and lightly season with salt and pepper. Cut the ends off your spring onions and finely slice. Pick the coriander leaves and put to one side, and finely chop the coriander stalks. Halve the bok choi lengthways. If using the mushrooms, either tear into pieces or leave whole. To cook your stir-fry. Preheat a wok or large frying pan on a high heat and once its very, very hot add a good lug of groundnut oil and swirl it around. Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly. Add the ginger, garlic, chilli, coriander stalks, mushrooms (if using) and half the spring onions. Stir-fry for 30 seconds, keeping everything moving round the wok quickly. Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes, no longer. Meanwhile, add the cornflour, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom. Remove from the heat and stir in 2 tablespoons of soy ...
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Added: 31 days ago
Views: 36
Hugh meets a landowner with huge resources willing to help the Landshare scheme... | Watch River Cot...
Hugh meets a landowner with huge resources willing to help the Landshare scheme... | Watch River Cottage Autumn FREE on Catch-Up www.channel4.com Visit the official Landshare website at channel4.com landshare.channel4.com Visit the official River Cottage Autumn website at channel4.com www.channel4.com Watch 1000s of channel 4 clips www.channel4.com
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Added: 86 days ago
Views: 34
A reptillian dinner proves pleasant for Fergus and Jeremy... | Watch Could You Eat an Elephant? FREE...
A reptillian dinner proves pleasant for Fergus and Jeremy... | Watch Could You Eat an Elephant? FREE on Catch-Up www.channel4.com Visit the official website at channel4.com www.channel4.com Watch 1000s of channel 4 clips www.channel4.com
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Added: 86 days ago
Views: 29
This is such a great recipe. The thing I love most about it is how simple it is. All you need to do ...
This is such a great recipe. The thing I love most about it is how simple it is. All you need to do is buy some ready-made puff pastry, split a few bananas in half and get something magical happening in the oven! You just have to be extremely careful when you flip it out on to a board as hot caramel can burn quite badly. It's best to cover your hand with a tea towel and make sure you concentrate on what you're doing. And if you don't like bananas, try using apples or pears. To make your caramel bananas. Preheat your oven to 180°C/350°F/gas 4 Cut your butter into cubes and put into a sturdy deep-sided baking tray approximately 19 x 30cm. Place the tray on a low heat, let the butter melt, then add the sugar and stir constantly until completely combined. Continue to cook for about 5 minutes or until the sugar has all dissolved and the mixture is golden and caramelised. By the time this happens the mixture will be roasting hot so be very careful and whatever you do, DON'T be tempted to put your fingers in the mixture as youll give yourself a nasty burn. Meanwhile, peel the bananas, halve them lengthways, and lay them carefully on top of the golden caramel. Remove from the heat, then sprinkle over the cinnamon and finely grate over the zest of half your orange. To make your pastry topping. Dust a clean work surface and rolling pin with flour. Rather than putting your pastry down flat and rolling it out, place it on its side (see the picture opposite) and roll it from there, as ...
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Added: 31 days ago
Views: 10
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Heston Blumenthal checks out some of the new additions that are bringing Little Chef into the 21st C...
Heston Blumenthal checks out some of the new additions that are bringing Little Chef into the 21st Century...
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Added: 275 days ago
Views: 47
This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes bril...
This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast. If you have trouble finding prosciutto then any other kind of thinly-sliced ham such as pancetta, Parma ham or even smoked streaky bacon will work just as well. To prepare your chicken, grate your Parmesan. Pick the thyme leaves off the stalks Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife. Season with a little pepper (you dont need salt as the prosciutto is quite salty). Lay your breasts next to each other and sprinkle over most of the thyme leaves Grate a little lemon zest over them, then sprinkle with the Parmesan. Lay 3 prosciutto slices on each chicken breast, overlapping them slightly Drizzle with a little olive oil and sprinkle with the remaining thyme leaves. Put a square of clingfilm over each breast and give them a few really good bashes with the bottom of a pan until theyre about 1cm thick. To cook your chicken. Put a frying pan over a medium heat. Remove the clingfilm and carefully transfer the chicken breasts, prosciutto side down, into the pan Drizzle over some olive oil. Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up. To serve your chicken. Either serve the chicken breasts whole or cut them into thick ...
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Added: 31 days ago
Views: 18
This is one of the dishes I cook for my kids, but to be honest, it's so good that me and Jools alway...
This is one of the dishes I cook for my kids, but to be honest, it's so good that me and Jools always eat it too! Mini pasta shells are actually meant to be added to soups, but they're quick and easy to cook, which makes them a good thing to serve with pasta sauces. All in all this should take you no more than five and a half minutes to cook. However, if you decide to go for a bigger type of pasta, remember that it will need more time to cook than these mini shells. To prepare your pasta. Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. To cook your pasta. Bring a large pan of salted water to the boil. Add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil and the butter. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp. Meanwhile, finely chop your mint leaves As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water. Add the pasta to the frying pan Halve your lemon and squeeze the juice over the pasta. When its all bubbling away nicely, remove from the heat. Its really important that the sauce is creamy, silky and delicious but if its too thick for you, add a splash of the reserved cooking water to thin it out a ...
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Added: 31 days ago
Views: 15
Hugh prepares a liver pâté using some unusual methods... | Watch Christmas At River Cottage FREE o...
Hugh prepares a liver pâté using some unusual methods... | Watch Christmas At River Cottage FREE on Catch-Up www.channel4.com Visit the official website at channel4.com www.channel4.com Watch 1000s of channel 4 clips www.channel4.com
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Added: 340 days ago
Views: 70
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Gordon is served lamb shank with a difference... | Watch Ramsay's Great British Nightmare FREE on Ca...
Gordon is served lamb shank with a difference... | Watch Ramsay's Great British Nightmare FREE on Catch-Up www.channel4.com Visit the official website at channel4.com www.channel4.com Watch 1000s of channel 4 clips www.channel4.com
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Added: 353 days ago
Views: 164
Aldo Zilli is starting to get suspicious about one of the students at his cooking class... | ...
Aldo Zilli is starting to get suspicious about one of the students at his cooking class... |
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Added: 399 days ago
Views: 29
Guardian Science Correspondent Alok Jha challenges chef Antony Flinn to cook a Michelin-star quality...
Guardian Science Correspondent Alok Jha challenges chef Antony Flinn to cook a Michelin-star quality meal using an Audi A6 to do all the cooking.
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Added: 131 days ago
Views: 23
Jess Fenton talks on channel 5 about the raw food diet.
Jess Fenton talks on channel 5 about the raw food diet.
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Added: 144 days ago
Views: 22
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