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Summer is coming and you need to get into shape but regular salads are just so boring because your using generic store bought salad dressings. I"m going to show you 3 AMAZING flavour packed salad dressings that are way less calories than their counterparts. Like my banging high protein caesar salad. I'll also show you some salads to pair with them to get your imagination flowing so that salads become addictive for you!! 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 hollandaise sauce that won’t split on you!! Follow these 3 steps for perfect results every time. 3 Large egg yolks 250g unsalted butter (melted) 1-2 tbsp lemon juice Salt & pepper to taste Whisk your egg yolks with a squeeze of lemon juice in a heatproof bowl. Then put this over a Bain Marie. The water should be barely simmering. Whisk in stages of 1-2 mins on and off the heat. After 2-3 mins add 1-2 tbsp of the simmering water into your yolks. Once you can make a figure 8 take off the heat. Place in a saucepan lined with a tea towel. Slowly whisk in your warm melted butter (55c-131f). Season to taste add a squeeze more of lemon juice and you have silky smooth hollandaise that won’t split on you! Stay tuned for what else we can do with this sauce

Peri Peri Chicken 1 Spatchcock Chicken Salt for cure Peri Peri marinade 1 Red pepper 1 Red onion 4 Peri Peri chillies (or Thai) 9 Garlic cloves 1.5 Tbsp Dried oregano 1 Lemon Zest & juice 2 Tbsp Smoked paprika 1 Tbsp Ground coriander 50ml Red wine vinegar 1-2 Tbsp maple syrup (or sugar) Salt & Pepper to taste Char the red pepper and onion on a bbq or pan to get some smoky flavour 4-6 mins. Add to a blender with the rest of the ingredients. Blend for a few mins until the texture in the video is achieved. Your peri peri marinade is ready for business. Prick the chicken all over then salt cure the chicken ideally overnight. 1-2 hrs ok. Pat dry. Add half the marinade and marinate ideally overnight. Put it on a wire rack over a tray. Roast 350f-150c for 1 hr. Then baste with more marinade. Crank over to 450f-235c. Roast 10 mins. You’re gonna do this twice. Rest for 10 mins. Carve and serve.

Hot cross buns 650g Bread Flour110g Sugar9g Rapid Yeast2 Tsp Cinnamon2 Tsp Allspice½ Tsp Salt380ml Tepid Milk60g Melted Butter1 Large Egg150g Sultanas60g Mixed PeelCross Paste 75g All purpose flour10 Tbsp Water Steps Combine dry ingredients (except sultanas and mixed peel) in a stand mixer bowl. Add wet ingredients, sultanas, and mixed peel. Mix for 6 minutes, gradually increasing speed to medium. Add a spoonful of flour if the mixture is too wet. Knead into a ball. Cover and proof for 1.5 hours in the same bowl. Degas. Shape into 12 balls and place on a baking sheet lined with parchment paper. Proof for 40 minutes, covered with oiled cling film. Whisk cross paste until smooth and pipe onto the buns after the second proof. Bake for 20-25 minutes at 350F-176C until golden brown. Optionally, glaze with thinned Apricot Jam or sugar syrup. Let rest for 20-30 minutes. Cut open and enjoy with butter.#recipe #cooking #hotcrossbuns #shorts

Making bacon is a great thing to do!! This uses the amazing mangalitsa breed pig to make a truly world class bacon. You can make it using regular pork belly but give it a go!! Recipe below 👇 Manga Bacon 1.7-2.5kg Pork belly (skin on) 6 Garlic cloves peeled Bunch of mixed herbs (rosemary, thyme, sage) 3 Bay leafs crushed 1/2 Tbsp Black peppercorns crushed Dry Cure 2:1 Ratio Salt to Sugar 30g Kosher salt 15g Fine sugar 10% Weight of dry cure in curing salt 4.5g Curing salt Prepare your pork belly by rubbing it with 30g of mixed dry cure. Store the remaining cure in a container. Spread the cure over a tray and rub the pork belly evenly. Place the pork in a ziplock bag or container with herbs and garlic. Mix well and seal. Refrigerate for 7-10 days and flip bag over every other day. The bacon is cured when firm in the middle. Wash the cure off, pat dry, and refrigerate for up to 3 days if not smoking immediately. Smoke or bake at 200f-93c for 2-3 hours until the internal temperature reaches 150f-65c. Remove the rind, cool, and enjoy your bacon!

Peri Peri marinade 1 Red pepper 1 Red onion 4 Peri Peri chillies (or Thai) 9 Garlic cloves 1.5 Tbsp Dried oregano 1 Lemon Zest & juice 2 Tbsp Smoked paprika 1 Tbsp Ground coriander 50ml Red wine vinegar 1-2 Tbsp maple syrup (or sugar) Salt & Pepper to taste Char the red pepper and onion on a bbq or pan to get some smoking flavour 4-6 mins. Add to a blender with the rest of the ingredients. Blend for a few mins until the texture in the video is achieved. You peri peri marinade is ready for business. #cooking #recipe #chicken

Spatchcocking a chicken is a great skill to know and it’s super easy. This speeds up the cooking time and ensures a lovely even cook and browning of the skin!! Perfect for the bbq or oven!! Follow for more chef tips you can actually make at home #cooking #recipe #chicken

This is no ordinary garlic butter recipe. It's been revamped with confit garlic, capers and loads of parsley. Make it, freeze it and always have it to hand! Recipe Below 👇🏽 Garlic Butter 250g unsalted butter 1-2 whole heads of confit garlic 50g curly parsley finely chopped 60g capers roughly chopped 1 lemon juiced Salt and pepper to taste Make sure your butter is room temperature. Add to stand mixer bowl. Add your confit garlic and a couple spoons of the confit oil. Add capers, lemon juice and seasonings. Mix with paddle attachment for couple of mins. Then add parsley and mix for 1 min. Serve on bread, meat, pasta, fish or anything else that needs the love of confit garlic parsley butter. 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'll show you how to master Hollandaise and how to make maltasie and mousseline sauce from it as well. Has your sauce always been splitting on you? then follow my 3 tips for perfect hollandaise everytime. I learnt these from culinary school so they are the real deal. Hollandaise sauce is more than just a brunch sauce so 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/

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.

Stop struggling with tough meat and learn the secret to fall-apart tender short ribs. In this masterclass, I’m showing you the exact restaurant technique for braised short ribs with a glossy, rich sauce. You’ll never go back to your old recipe after seeing this one simple trick. It's all about the little steps along the way that really refine this humble dish into something truly Michelin level. Follow along and you can do the same 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/

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/