@chefthombateman - Chef Thom Bateman Profile

Super juicy and very crispy #tiktokkitchen #chicken #friedchicken #cookwithme

All about the Sides, 15 of 50. Crispy Garlic Parmesan Potatoes with Confit Garlic Mayo. These were a very naughty treat and incredibly simple to make, just a little bit of patience required but you could bake the potatoes a day before and chill them to be honest. This was enough for 4 people as a side. 5-6 medium sized Maris piper potatoes 15 garlic cloves 150g ghee or clarified butter 2 sprigs of thyme 2 sprigs of Rosemary Pinch of salt 100g mayo To serve Parmesan Sea salt Chopped flat leaf parsley 1. Bake the potatoes at 200c/400f for 50 mins or until tender. Allow to cool completely and for the best results chill them in a fridge for at least 2 hours 2. Meanwhile add the garlic, ghee, thyme, rosemary and a pinch of salt to a pan and cook gently on the lowest heat possible until the garlic is very tender. This can also be done in a low oven around 120c for 2 hours. 3. Strain the ghee and keep it to one side 4. Mash up the garlic and mix through the mayo 5. Heat the infused ghee in a frying pan and fry slices of the chilled potato in batches until very golden and crisp all over 6. Serve immediately with a pinch of salt, plenty of Parmesan and parsley along with the garlic mayo to dip #series #reels #potato #Recipe #cooking

Introducing - All about the Sides! Over the coming weeks and months I’m going to show you how to make over 50 sides! And of course the dishes to go with them 👌🏻 . Let me know in the comments what you would like to see #series #reels #sides #cooking #sidedish

No granules permitted. #cooking #gravy #chef #tiktokkitchen

Steak Butter Béarnaise. A classic French sauce with a very naughty steak butter twist, I have a real thing about finding uses for the delicious basting butter we use on our steaks.. this is right up with the best applications of that. Aside from the Beurre noisette addition this is a very classic method robuchon style - the buttery acidic herby goodness is just a beautiful vehicle to cut through a rich meaty steak. 75ml white wine vinegar Juice of 1/2 a lemon 1 shallot 1 tsp peppercorns Few tarragon stalks with leaves 3 large egg yolks 175g butter Pinch of cayenne pepper 2 tbsp chopped tarragon Steaks of your choice 3-4 garlic cloves Few sprigs of thyme Few sprigs of rosemary Salt/Pepper 1. Add the vinegar, lemon, tarragon stalks, shallot, peppercorns and a pinch of salt to a pan. Reduce by at least half and strain off the liquid 2. Add the liquid to a bowl with the egg yolks and whisk over gently simmering water until it thickens. Keep on one side. 3. Rub the steak with oil and salt, sear well on both sides (this was a 12oz sirloin it took 3 mins roughly on each side) then turn the heat down add half of the butter with the garlic, thyme and rosemary. Baste the steak for 2-3 mins then rest. 4. Add the remaining butter to the steak pan and take it to a nut brown stage before straining through a sieve. 5. Whisk the steak butter into the egg mix then season to taste with salt, pepper, cayenne and tarragon #series #reels #sauce #steaks

HomeMade episode 3. (Full version on YouTube) Anytime Rösti with Chorizo, Fried Eggs and Feta. I real collision of different cuisines but totally delicious. I’ve been making rösti and hash browns on my socials since the very start, this is a version of one the first photos I posted. Makes 2 300g grated Maris piper potatoes 120-150g duck fat Pinch of salt 4 eggs 100g chorizo 2 tbsp honey 1 tbsp chipotle paste 6 tbsp ketchup Handful fresh coriander Handful fresh chives 100g sour cream 100g feta 1. Wash the grated potato in cold water and squeeze out all of the moisture, mix with salt and duck fat 2. Add duck fat to the pan and divide the potato in half and form the round shapes, allow to form and crisp up on both sides. Finish in an oven for 10 mins at 200c just to be sure it’s cooked all the way through 3. Fry the chorizo in a pan over a medium heat for 5 mins then reduce the heat right down before cracking in the eggs. Baste the yolks with the chorizo oil and season with salt/pepper 4. Mix the ketchup, honey and chipotle to make one sauce - chop the coriander and chives mixing with the sour cream to make the other sauce. 5. Serve the rosti with the chorizo, eggs, two sauces and crumbled feta 🎥 @lushfilmslife #potato #potatoes #breakfast #egg

All about the Sides, 46 of 50. Garlic Tomato Curry - super fast and packed full of flavour. It took me longer to edit this video than record it and it’s one of the tastiest things I’ve made in this sides series.. 8 garlic cloves 1 green chilli 5-6 medium tomatoes 4-5 tbsp vegetable oil or ghee 1 tsp mustard seeds 1 tsp onion seeds 1 tsp cumin seeds 1 1/2 tsp salt 1 tsp ground coriander 1 tsp ground tumeric 1 1/2 tsp kasoori methi (fenugreek leaves) Handful of fresh coriander 1. Chop the garlic, chilli and tomato 2. Heat the oil, add the seeds cook for 30 seconds then add the garlic and chilli cook for 1 minute until fragrant then add the tomato 3. Season with salt, coriander and tumeric cook for 5 mins on a medium high heat 4. Add the kasoori methi and coriander 5. Serve immediately #series #tomato #tomatorecipes #garlic

All about the Sides, 42 of 50. Roasted Cauliflower Cheese Croquettes… now when I say these were naughty I mean the best possible kind of filth. Not often I make an audible approval of my own work but on this occasion my mind took over and I couldn’t stop myself. Makes enough for 12-14 croquettes 1 head of cauliflower cut into florets Drizzle of olive oil Pinch of salt 50g butter 50g plain flour 500ml whole milk 1 tsp Salt 1 tsp white Pepper 1/2 tsp ground nutmeg 1 1/2 tbsp Worcestershire sauce 1 tbsp mustard of your choice (I used truffle mustard) 100g strong mature cheddar 60g Parmesan Flour Beaten egg Panko Oil for frying 1. Roast the cauliflower with a drizzle of oil and a pinch of salt at 200c/400f for 20-25 mins until tender and a little charred 2. Brown the butter in a saucepan then add the flour to form a roux, cook out for 2-3 mins then start adding the milk bit at a time constantly stirring until a smooth sauce forms 3. Season with salt, pepper, nutmeg, Worcestershire sauce and the mustard 4. Turn off the heat then add the cheddar and Parmesan stir through well 5. Sit in a fridge until completely cool 6. Use a little oil in your hands to form the croquettes into the size of golf balls 7. Coat them in flour, then beaten egg then Panko 8. Deep fry in batches at 175c/350f for 4-5 mins until super golden and crispy 9. Serve with more Parmesan #cauliflower #cheese

Potato Pavé an amazing dish made famous by Thomas Keller and this is how you make it, it is a lengthy process but the work time is fairly minimal it’s just a lot of waiting for stuff basically. Good things to come to people who wait don’t they, good food takes time etc etc etc. Peeled and very thinly sliced potato I used Maris piper. Basically you need enough to fill whatever mould you’re using. 300ml double/heavy cream 6 garlic cloves 6 sprigs fresh thyme Generous pinch of salt 1. It’s important to get the potato as thin as you can it’s should be almost see through, to achieve this really a mandolin is best. To create straight edges for the corners flip the potato round as you slice it. 2. I find seasoning the cream or is the most efficient way to flavour the pave and you need the flavour to be present through the layers. Infusing the cream with the garlic, herbs and salt over a low heat will achieve this. I like to infuse it for at least 1 hour to really impart the flavour. 3. Line your terrine mould or loaf tin with baking parchment and layer the potato ensuring you add cream to each layer, the salt is in there too remember so that’s seasoning the potato at the same time. 4. When the layers are complete top with another piece of parchment and press firmly with your hand. Then bake it at 160c/320f for 2 hours importantly the potato must be tender throughout or it needs longer. 5. Press the potato overnight in a fridge with something heavy. 6. The following day, trim and portion the terrine. Keep the trimmings and deep fry them as a snack, I like to cook the slices of pave in a hot pan with some oil to crisp it up don’t forget the edges! #reels #potato #potatoes #Recipe #recipes