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Sticky Toffee Pudding 200g Medjool dates Pitted 1.5 Tsp bicarbonate Soda (baking soda) 80g unsalted butter softened 170g light brown sugar 3 large eggs 260g self raising flour 1.5 baking powder 1 tbsp vanilla paste 80g golden syrup 125ml whole milk Toffee Sauce 80g unsalted butter 80g dark brown sugar 2 tbsp molasses or golden syrup 1 tbsp vanilla paste 150ml whipping cream 2-3 tbsp XO rum (optional) Prepare your dates by adding baking soda and boiling water for 5 minutes. Drain and save some water. Blend the dates into a puree. Cream butter and sugar for 4 minutes, then add eggs and mix for 3 minutes. Add flour, baking powder, vanilla paste, golden syrup, and mix for 1 minute. Fold in the date puree and milk. Grease a pan, pour the batter, smooth the top, and bake at 350f-180c for 30-40 minutes. Cover with sauce when fresh. Serve with more sauce and ice cream.

If you want to know why restaurant butter always tastes better than yours at home then this is the video for you. Compound butter is an amazing thing and in this video I'll show you 3 of my favourites and how these really take your food to the next level. It's time to level up those skills!!! 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/

Roast Chicken Butter 250g unsalted butter (room temp) 50g crispy chicken skin 2 tbsp thyme leaves 1 lemon zested Salt and pepper to taste Combine everything into the bowl of a stand mixer including some of the leftover chicken fat from the roasting of the skins. Beat it all together with a paddle attachment until incorporated about 2-4 mins on a medium speed. Garnish with fresh thyme leaves and crispy chicken skin. Smash!

This beef and mushroom risotto is a real treat for those cold winter nights when it's dreary and chilly and you want something soothing to warm your soul. The earthy umami packed mushroom deliver so much flavour and perfectly paired with the beef giving you a creamy and delicious risotto without any cream added! Make this and enjoy it with your friends and family. 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/

Beef Short rib recipe Beef Short ribs 10-15 (or 1.3kg Chuck) 4 Shallots cut in half 2 Carrots chopped 2 Celery sticks chopped 1 Garlic head Few Sprigs Thyme Few parsley stalks 2 Bay leafs 2 Star anise 1/2 Tbsp Anchovy paste (optional) Bottle Red wine 1L Beef stock 2 Spoons Beurre Manie (20g Butter + 20g Flour) Splash red wine vinegar 25g Butter 100g Flour for dusting Salt and Pepper to taste Season short ribs well, coat in flour, and sear in a heavy pan until golden brown. Remove and add vegetables, herbs, star anise, and anchovy paste if using. Sauté for 5 minutes. Add wine, stock, and beef, bring to a boil, skim off scum. Simmer then add a cartouche. Cover and bake in a preheated oven at 275F-135C for 3-4 hours or until tender. Strain the liquid and pour it back over the beef. Chill overnight or a few hours. Remove the solidified fat, strain the liquid, reserving half a cup. Reduce the cooking liquid with vinegar and beurre manie by 80%. Add the rest of the butter. Season to taste. Reheat the short ribs in the reserved stock. Serve with cauliflower puree and jus.

This video is all about technique and maximum flavor extraction when it comes to beef short ribs. From the searing of the meat to the slow braising in red wine and beef stock. It's all about the little steps along the way that really refine this humble dish into something truly Michelin level. This video demonstrates how we make beef short ribs in a pro kitchen. Follow along and you can do the same at home!! Perfect for valentines day or any other date night. 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/

Make these Chocolate chip cookies for Valentine’s Day for the person you love or yourself! 😘 2 Large eggs 240g Unsalted butter, chilled, diced 200g Brown sugar 80g Vanilla sugar 200g Caster sugar 15g Vanilla paste 450g Bread flour 1 tsp (4g) Baking powder 1/2 Tsp (2g) Bicarbonate soda 5g Salt 200g Dark chocolate chopped (68-72%) 100g Milk chocolate chopped 200g Chocolate chips (frozen) Mix flour, salt, bicarbonate, and baking soda in a bowl. Cream butter and sugar in a stand mixer with a paddle attachment for 3-5 minutes. Add an egg at a time, then vanilla paste. Gradually add flour until the dough forms. Add dark and milk chocolate, mixing for 30 seconds. Add half the frozen chocolate chips, mixing again for 30 seconds. Chill the dough for 15 minutes. Scoop out cookie dough and roll into balls. Press in a frozen chocolate chip on top. Place them on a greaseproof paper lined baking sheet. Chill for 10 minutes, then bake at 350F-176C for 10-12 minutes for a gooey centre.

Court Bouillon 1/2 Leek sliced (white part) 1 Celery stick sliced 1 Carrot sliced 1/4 Fennel sliced 2 Shallots sliced 1/2 Lemon sliced 2 Bay leaf Couple sprigs of thyme 1 Tbsp Coriander seed 1/2 Tbsp black/white peppercorn 2 Tbsp Salt 150ml White wine 2 L water Combine everything except the lemon slices with the water and wine. Simmer for 15-20 mis. Then take off the heat and add lemons. Cover and let this infuse for 15-20 mins. Strain court bouillon and keep in fridge for a week or couple months in the freezer. Use this to poach fish, pork, chicken veg etc. Can also be reused after poaching to intensify flavours.

This Peri Peri chicken SLAPS!!! It's full of flavour super easy to make and is way better than nando's!!! Make it and thanks me later my friends! 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 is a lost art and proper old school but it's a great way to poach fish or other ingredients and add a ton of flavour into those dishes! I learnt this at catering college but it wasn't until I was in pro kitchens were I really used it and discovered all the different flavour profiles I could unlock with this technique. 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/

After years of making cookies I can say that this truly is the best chocolate chip cookie I've ever made!! It's decadent, it's gooey inside, its crisp outside and you can't stop eating them!! Make a batch and freeze them and you will always have cookies in your house :) 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/

Beef Bourguignon 1.4kg Beef chuck roast cut into chunky pieces 1 Medium onion finely diced 3 Carrots peeled cut chunky Half stick celery with bunch of thyme, parsley stalks & bay leaf tied 3 Garlic cloves 1 Bottle Burgundy wine reduced by half 50g Butter 2 Tbsp tomato puree 1L Beef stock 100g Seasoned flour Seasoning to taste Garnish 250g Bacon lardons crisped 350g Small whole button mushrooms sautéed 300g Pearl onions lights caramelized (can use shallots) Bunch Parsley chopped Season cut beef well. Toss in seasoned flour and brown in a dutch oven. Set aside. Deglaze pan with water. Strain liquid and reserve. Wipe out pan. Add fresh oil sauté onions 10 mins with good amount of salt. Then add carrots and a knob of butter. Add beef, tomato puree. Stir. Add reduced wine, reserved deglazing liquid and beef stock. Add garlic, tied up herbs. Bring to boil skim off fat. Add cartouche and pot lid and bake in oven. 325f/162c 3-4 hrs or 350f/176c 2-3 hrs Once beef is tender strain liquid and separate meat and veg (optional) discard herbs. Refrigerate liquid to solidify fat on top and scrape off. Make sure beef is covered so it doesn’t dry out. Bring cooking liquid to simmer and skim off and scum. Then add butter. Whisk until glossy. Add beef and veg. Mix then add garnish and parsley gently reheat. Season to taste and serve with mash.

Pastrami on rye is the best sandwich EVER! Make this and the rye bread also! Recipe 👇 Pastrami * 3.2 Kg Trimmed Brisket (flat or point side) Brine * 4 Litre water * 1 Tbsp (5g) Black Peppercorn * 1 Tbsp (5g) Whole Cloves * 1 Tbsp (5g) Coriander Seed * 1 Tbsp (5g) Mustard Seed * 1 Tbsp (5g) Chili seed (or chilli of your choice) * 1 Tbsp (5g) Ground Ginger * 2 Cinnamon sticks * 4 Bay Leafs * Head of garlic separated * Half nutmeg grated * 135g Brown Sugar * 170g Kosher Salt * 21g Curing salt (Prague Powder no 1) * 7 pounds ice Rub * 20g Black Pepper ground * 20g Coriander seed ground * 6g Cumin seed ground * 6g Fennel seed ground * 15g Brown sugar * 6g Onion Powder * 10g Garlic powder * 6g Smoked Paprika * 30-50g Dijon mustard Rye Bread Poolish * 55g Bread flour * 55g water * 2g Active Dry yeast Rye Bread * 175g Water lukewarm * 175g Milk lukewarm * 3g Active dry yeast * 140g Dark Rye Flour * 290g Bread Flour * 8g Salt Steps * Make brine by adding all the powdered spices, sugar, bay leafs and curing salt to 4L of water. Toast dry whole spices add to the stockpot. Bring everything to the boil. Stir until sugars dissolved. * Get a container big enough to fit all the ice in (see video). Pour brine over ice to cool down. Once cool add your brisket. Weigh it down. Cover container tightly so no air gets in. Refridgerate for 6 days. * After 6 days wash off the brine by soaking in fresh water for 5 mins. Pat dry and set aside on a tray. * Combine pastrami rub ingredients together. Brush mustard over beef. Sprinkle over the rub. * Smoke brisket in smoker set to 250F-121C for 5-6 hours or until internal temp is 150-155F /65-68C. * Make rye bread (optional). Full recipe on website www.parmavirk.com * Once pastrami is cooked transfer to tray with a wire rack. Add an inch of boiling water to the bottom, cover with foil lightly and cook in oven 325F-162C for 2 hours or until internal temp is 190-210F / 87-98C. Let it rest for 30 mins. * Once rested make an EPIC sando and smash!

Mangalitsa Pork is considered to be the best pork in the world in a lot of high end Michelin kitchens!! It's a premium product indeed and and in this video I'm going to show you how to make your own bacon! This is a great technique to know and a simple way make your own bacon! 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/

Bordelaise Sauce Bone marrow (long piece) 40g finely diced shallots 3 garlic cloves thinly sliced 2 sprigs Parsley, thyme tied up 8 Peppercorns crushed 40g Butter (unsalted, cold, diced) 350ml Beef stock 200ml Bordeaux wine (red) Soak bone marrow in ice water in the fridge for 4hrs. Drain. Bring a pan of salted water to the boil. Add bone marrow. When water is boiling again turn off heat. Leave marrow in water for 30 seconds. Then into an ice bath. Drain and cut out marrow. Dice. Pour wine into wide sauté pan. Add shallots, peppercorns and garlic Reduce by 1/3. Add herbs, beef stock. Reduce by half. Strain into small saucepan. Season. Whisk in butter in stages. Once sauce is glossy. Add marrow with sauce off the heat and serve.

Steak & Ale Pie 1.3 kg chuck roast cut chunky 1 large onion sliced 2 sticks celery diced 2 carrots diced Bunch of thyme 2 bay leafs 2 rashers bacon diced 500ml beef/chicken stock 350ml ale (your choice) Worcestershire sauce to taste 2 tbsp tomato puree 2 garlic cloves crushed 2 tbsp flour 1 tsp cornstarch slurry Salt & pepper to taste Hot water pastry 200ml water 150g lard 400g All purpose flour 100g Bread flour 1 tsp salt Coat beef in seasoned flour. Shake off excess and brown. Set aside and crisp up bacon. Fat with deglaze bottom. Set aside with beef. Add the veg, salt and garlic. Cook for 15 mins. Add Wooster sauce and flour. Cook out 2 mins. Then add tomato puree. Add ale and stock. Then add beef and bacon. Add herbs, bayleaf. Bring to boil. Cover and simmer for 2-3 hours. (Until beef is tender) Reserve some liquid 250 ml or so for gravy when done. Add cornstarch slurry to finished stew and check seasoning let cool. Make pastry as per video. Divide into 2/3 for bottom of pie and 1/3 for the lid. Line pie dish with bottom of pastry. Fill with cold filling. Egg wash rim. Put on the lid. Decorate if you want. Cook for 1hr20 at 390F/198C (or longer until done). Serve with mash and gravy.

Pistachio Tiramisu Coffee Mix 250ml Brewed coffee or espresso Amaretto to taste 1 tsp vanilla essence 1 tbsp sugar Pistachio butter 200g pistachio. Unsalted & roasted 43g powder sugar 2 tbsp water 1 tbsp Extra virgin olive oil Custard 6 large egg yolks 80g caster (fine) sugar Mascarpone mix 500g room temp mascarpone 200ml whipping cream Vanilla essence splash 12-18 Savoiardi (Lady fingers) Method Combine coffee mix set aside. Blend pistachios with sugar in a food processor for 2 minutes. Add water and oil, blending for 7 minutes. Whisk egg yolk with sugar over a double boiler for 6-8 minutes until thick. Set aside. Whip 200ml whipping cream with vanilla essence for 3 minutes. Set aside. Whisk 500g mascarpone with pistachio butter and custard for a few minutes. Fold in half of the whipped cream. Soak lady fingers in coffee mix for 3-5 seconds, then shake off excess. Assemble in a dish, adding half of the tiramisu mix, another layer of soaked lady fingers, and the rest of the tiramisu mix. Chill overnight. Cover with crushed pistachios and serve the next day.

This is the ultimate beef stew. The beef bourguignon is a french masterpiece. Here I pay homage to this recipe by using chef Thomas Keller and Joel Robuchon as inspiration to make a very refined stew indeed with my own little spin on things. I've been making this for years in pro kitchens and I wanted to share with you a piece of culinary history that you can make at home. So get a good bottle of pinot from Burgundy and LFG! 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/