YouTube Channel Videos

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/

This really is the Ultimate Steak & Ale pie. Reworking a british classic with a hot water crust pastry and super tender beef inside with a rich gravy! Perfect for this time of year when it's cold outside! 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/

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!! Perfect for Christmas this year. 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!!!!