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This potato dish is a classic for a reason! It's soft interior is like velvet in the mouth and the exterior rich and glossy. This could be the ultimate potato dish made in restaurants that you can make at home!! Follow the steps and make some this Christmas or for your next sunday roast. I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

This roast potato recipe really does give you next level crispy and fluffy roast potatoes!! Restaurant quality at home!! Follow the steps and your roast potato game will never be the same again. Christmas lunch or sunday roast add these roast potatoes to the mix and you have the perfect lunch! I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

Sticky toffee pudding is the ultimate dessert! Yes I said it! It's so simple to make but delivers so much flavour and satisfaction that you will keep coming back for more! Perfect for this time of year when it's cold outside! Get stuck into this epic pudding and don't forget to make the indulgent sauce that goes all over it. Finish with ice on top is essential! I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

Steak Frites with Béarnaise Sauce   The perfect Steak Frites at home. A New York strip, double-fried potatoes, and a velvety Béarnaise that ties it all together.   Béarnaise Sauce ·      3 egg yolks ·      125 g unsalted butter, melted ·      1 shallot, finely diced ·      8–12 crushed peppercorns ·      1 tsp coriander seed, crushed ·      2 tbsp white wine vinegar ·      2 tbsp chopped tarragon leaves (+ stems for reduction) ·      ¼ tsp Dijon mustard ·      Salt and lemon juice to taste   Method 1.     Reduce vinegar with shallots, peppercorns, coriander, and tarragon stems to ½ tbsp liquid. Cool. 2.     Whisk yolks with 1 tbsp water, Dijon, and the reduction over low heat until thick (sabayon stage). 3.     Slowly whisk in melted butter to form an emulsion. 4.     Stir in chopped tarragon and reserved shallots. Adjust seasoning with salt and lemon juice.   Steak Frites ·      13½ oz (380 g) New York strip ·      4 large russet potatoes ·      Peanut oil for frying ·      Butter, herbs, Maldon salt   Method 1.     Cut Frites by hand or in machine. Wash off starch. Pat dry. In a deep pan add the oil and heat up to 325F/160C and do the first cook (blanch) of the potatoes for 7-9 mins until soft and not coloured. Drain and set aside in the fridge. 2.     Sear the steak flipping every 30-40 seconds (Heston Blumenthal method) for a deep crust in a pan. Cook to desired temp. Baste with butter and herbs. Let it rest a good 8 mins. 3.     Meanwhile crisp up the fries in oil heated to 375F/190C for a couple minutes until golden brown.   4.     Slice steak on the diagonal. Serve with crispy fries and lashings of Béarnaise.   Would you serve yours with Béarnaise or Peppercorn?

The BEST Chicken Biryani You'll Ever make! Recipe Below 👇🏽   Biryani Powder 3 Bay leaf 12 Green Cardamom pods 2 Black Cardamom 1.5 Tbsp Fennel seed ½ Tbsp Cumin seed 1.5 Tbsp Coriander seed 2 Cinnamon sticks ½ Tbsp whole cloves 2 Star anise 1 Tbsp Black peppercorns Half Nutmeg grated   Chicken Marinade 8 Bone in skinless chicken thighs 150g Plain yoghurt 2 Tbsp Lemon juice 1 Tbsp Garlic/Ginger paste ½ Tsp Turmeric Powder ½ Tsp Kashmiri Chili 1.5 Tbsp Salt 2 Tbsp Biryani powder Rice 350g Washed Aged Basmati Rice 1 Bay Leaf 1 Tsp Fennel Seed ½ Tsp Ajwain seed (carrom) 4 Cloves whole 3 Green Cardamom ½ Tsp Turmeric powder 2 Cinnamon Sticks 2 Tsp Salt 1 Tbsp Julienne Ginger   Chicken curry 450g Fresh tomato Diced 1/2 Red onion finely diced 2 Green Chilli split in half 2 Tbsp Ghee (Whole Spices) ½ Tsp Kalonji (nigella)seed 1 Tsp Fennel seed ¾ Tsp Cumin seed 1 Tsp Mustard seed ½ Tsp Fenugreek seed (Powder Spices) 1 Tsp Ground coriander ½ Tsp Ground cumin ½ Tsp Chilli powder ½ Tsp Turmeric powder 1 Tbsp Garlic Paste 1 Tbsp Ginger Paste   Biryani Garnish 4 Tbsp Rough chop herbs (mint, cilantro) 6 Tbsp Fried red onions 75ml Warm milk with Saffron 2 Tbsp Ghee   1) Mix all chicken marinade ingredients together and massage into chicken. Marinate overnight 2) Wash rice 4 times. Soak 40 mins. Cook in spiced water for 4 mins. Drain and spread on sheet tray to cool. 3) In a Dutch oven or heavy bottom deep saucepan add ghee and whole spices cook until they crackle. Fry 1-2 min on medium low. Add diced onion plus whole chillies and fry for 10 mins. Then add ginger/garlic paste. Cook for 3 mins. Add all the powder spices to the curry base. Cook for a couple of mins 4) Add diced tomatoes cover and simmer for 10 mins. 5) Stir and add chicken. Cook on medium with the lid on for 15 mins. 6) Take it off the heat. Take out 4 of the thighs and some gravy and set aside. Layer your biryani as per the video. Add your saffron milk and ghee once the biryani is all built. 7) Lid on and cook as per the video. 8) Once cooked and rested crack that bad boy open and serve!

I made Steak Frites for you guys in this video as I think it's one of the great Bistro dishes that you can make at home quite easily. Crispy fries and juicy beef with a good sear is a real treat midweek Use any cut of beef you like but New York Strip is a great choice and hanger steak to. You need a legendary sauce to tie in a great dish like this and the Bernaise sauce is that very vehicle. It's rich bold and lush!! Perfect for Steak Frites. Watch this video and learn to how to cook it all the right way! Happy cooking. I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

In this video, I’m showing you how to make Steak Au Poivre — the legendary French peppercorn steak that’s rich, creamy, and absolutely irresistible. You’ll learn exactly how chefs cook this classic dish to perfection — from searing the steak for that golden crust to building a silky cognac and cream sauce that takes it over the top. This is one of those timeless recipes every cook needs to master. 🔥 What you’ll learn: - How to cook steak perfectly medium rare - How to make a French peppercorn sauce (au poivre) - Simple chef techniques to elevate any steak at home I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/ #steakaupoivre #steakrecipe #frenchcooking #cheflife #parmaVirk #peppercornsteak