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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

Learn to butcher whole beef tenderloin into perfect filet mignon steaks and save yourself a bunch of cash!! Follow my step by step guide and you will be have your freezer stocked of beautiful steaks you can use again and again! Enjoy and 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/ 🎵 Music and sound effects on my channel by Uppbeat. Help this channel out by using my referral link: https://share.uppbeat.io/11rhm79lt8rf

Makes: 30 Prep Time: 20 mins Cook time: 5 mins Things you need: Churro Mix * 360ml water * 4g salt * 14g sugar * 1/2 tsp vanilla essence * 168g unsalted butter * 260g all purpose flour * 2 large eggsSteps * Get a deep saucepan add the water, sugar, salt, vanilla and butter. Melt all this in the pan and bring up to the boil for 30 seconds then turn off the heat. * Off the heat add the flour and whisk until smooth and incorporated. Bring this mix upto 80c on a low heat by mixing it constantly (if it isn't already at that temp). This cooks the raw flour out nicely. Take the mix off the heat and let it cool down to 63-64c or thereabouts. * Whisk in one egg at a time until each one is fully incorporated and the mixture is smooth like mash. (see video) A stand mixer helps here. * Put this into a piping bag fitted with a star tip. Pipe onto a baking sheet with a silpat or greaseproof paper into 6-7 inch long churro. Freeze for 30-40 mins then fry in neutral oil for 5 mins until golden brown. You can pipe directly into the oil but they curl up and the oil will splash and burn you, so this method is safer. * I find 5 at a time in the oil is best. Once cooked transfer to a wire rack and roll in cinnamon sugar and have some chocolate sauce on the side to dip into!! Enjoy.

I am gonna see what the hype is about and test these Made In pans for myself so you don't have to. Find out how good they are in this video! I 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/ 🎵 Music and sound effects on my channel by Uppbeat. Help this channel out by using my referral link: https://share.uppbeat.io/11rhm79lt8rf LFG!!!!

If your struggling making real chicken Biryani chances are you're doing it wrong and not understanding the spices and steps involved. This Chicken Biryani recipe is a great step by step guide on making a truly authentic and delicious Chicken Biryani that you can make again and again. It's a real crowd pleaser. Follow my 5 easy steps and unlock the secrets to this Chicken Biryani packed full of flavour!! It's a true joy to eat and it's not that hard! 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/

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! 🙌🏽 🙏🏾 This Bordelaise Sauce recipe is a classic french sauce for a reason. It pairs brilliantly with a steak and is full of depth of flavour. Use this bordelaise sauce recipe and you will be making this properly and then becoming the chef you were always meant to be! 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/ 🎵 Music and sound effects on my channel by Uppbeat. Help this channel out by using my referral link: https://share.uppbeat.io/11rhm79lt8rf LFG!!!!

This video is all about 10 kitchen tips and tricks. Things we do in kitchens as chefs that are second nature to us that if you follow will make you a better cook at home. The 10 Kitchen tips and tricks in this video are all about making your food taste way better at home without having to spend tons of money on fancy gadgets! So watch this video if you want to be a better home cook! Learn some chef secrets. Enjoy 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/

Things you need: Fries * 4 Russet Potatoes Large * Cheese curds to taste (lots) Gravy * 30g Butter * 30g AP Flour * 500ml Beef Stock * 1 Tbsp Onion granules * 1 Tbsp Garlic granules * Pinch of Paprika * 2 Tbsp Apple cider vinegar * Few drops soy sauce * Salt and pepper to taste Steps * Peel your potatoes and cut into fries as per the video. Use a fry cutter if you have one. Wash in cold water until the starch has gone. Then boil in heavily salted water for 5 mins then turn off the water and let it sit for 5 mins in the water. Drain and set to dry on racks for 30 mins or a few hours or overnight. * To make the gravy melt your butter and combine with the flour to make a roux in a frying pan. Cook this until its a biscuit colour 2-3 mins then add your beef stock and whisk in. Then add all your spices, liquids and seasonings. Cook for 2 -3 mins until it's all combined and smooth. * Fry your chips in a pot half filled with oil set to 375 f until golden brown. You may have to do this in batches. You want them crispy. Drain and season well with salt. * Plate up some fries in a bowl add some cheese curds and a little hot gravy over them. Then add more fries, curds and plenty of gravy to cover the fries and cheese curds. You don't want your poutine swimming in gravy unless you like it sloppy. Enjoy

Things you need: Espagnole Sauce * 2 celery sticks chopped small * 2 carrots chopped small * 1 medium onion diced small * 2 tbsp tomato puree * Few sprigs of thyme and parsley * 2 large rashers bacon cut into lardons * 50g unsalted butter * 50g all purpose flour * 1L Beef stock Steps * Sweat down your bacon in a little of your butter for 5 mins in a large deep open saucepan. * Then add onions and sweat down for 7-8 mins * Add the rest of the veg and cook for 5 mins. * Add tomato paste cook for 3-5 mins * Add the rest of your butter at this stage and add your flour. Cook this roux out for 5-6 mins. * Deglaze with the beef stock, scraping the bottom of the pan as you go. Add your herbs and bring the sauce up to the boil then simmer for up to 3 hrs. Skimming off the fat and scum as you go. It's done when it coats the back of a spoon. Refer to video. * Pass the sauce through a sieve and gently press with the back of a spoon (don't force the veg through as it will make your sauce go cloudy). * Adjust seasoning and your sauce is done! Enjoy.

Things you need: Arancini * 400g risotto rice * 800g water * Pinch of saffron * Salt to taste * 5 Tbsp unsalted butter Filling * 500g ground beef * 1 onion finely diced * 2 sticks celery finely diced * 1 carrot finely diced * 2 bayleaf * Glass white wine * 400ml passata * 1 heaped tbsp tomato puree * 400g frozen peas * Salt and pepper to taste * 100g diced mozzarella (optional) Steps * Add saffron to water with salt. Mix through the rice bring to the boil and simmer for 10-12 mins * Take off heat add butter mix through and spread onto a sheet to cool down * Make filling by sweating the veg in olive oil with salt for 7-10 mins. Don't brown it * Add the beef. Turn up the heat to medium and brown the meat. Season it also. 5-7 mins * Deglaze with the wine. Scrape the bottom of the pan. Wait until it's reduced then add tomato paste and passata. Stir through and add bayleaf. Simmer for 40 mins * Add frozen peas as the end. Stir through and take off the heat. Season to taste. Let filling cool * Shape the Arancini either in balls or cone shape as per video. You can stuff in a piece or two of the mozzarella in the middle if you like * Pane (bread) the arancini as per the video and fry in oil set to 320F for 4-6 mins until golden brown and filling is nice and warm inside. Enjoy

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! 🙌🏽 🙏🏾 This Pistachio Tiramisu recipe makes a spectacular Tiramisu! The secret is making your own pistachio butter (not as hard as you think) Give this Pistachio Tiramisu recipe a go and impress yourself and your friends and family...oh and also pls subscribe to help grow my channel :) 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/ 🎵 Music and sound effects on my channel by Uppbeat. Help this channel out by using my referral link: https://share.uppbeat.io/11rhm79lt8rf LFG!!!!

Makes: 6 portions Prep Time: 10 mins plus 2 hours proofing Cook time: 3-5 mins Things you need: Pita 250g Warm water (44C/110F) 1 Tsp (5g) Sugar 8g Active Dry Yeast 380g All Purpose Flour 11g Salt 25g EVOO Steps Combine the warm water, sugar and yeast together in a jug to bloom your yeast to see if it is alive. Combine the flour and salt in a stand mixer or bowl. Mix through. Add your bloomed yeast and one third of your flour and the EVOO. Mix with a whisk. Then add another third of the flour and mix with the stand mixer for 1-2 mins. It should look like a shaggy mess and sticky. Add the last of your flour and mix on medium for 6-7 mins. Turn out and knead for 1-2 mins by hand. Then put this into an oiled bowl and cover with a tea towel (dish cloth) and proof for 1 Hr or so until doubled in size. Degas and portion into 6 balls 100g-110g. Put onto a lined baking sheet, cover and proof for a further 40 mins. Roll out your dough balls. Once rolled out, keep them covered as you cook them in a oven set to 550F for 1-2 mins each side. Follow the video for tips on this. You can also cook this on a skillet but on a pizza stone in the oven it cooks the best. Serve warm and fresh.