This meal looked like a good hearty feast. I've never had bangers before but I have had something similar called meat fingers, they're a bit like fish fingers but instead of being made of fish they're made out of minced up flesh and stuffed into a skin casing. They're really quite tasty and five of them can easily be transported inside an old glove while out and about for when you might need a quick and easy snack. Fumbs up.
Hi Kay, Love the vid. Maybe you could try Beetroot and beef meatball traybake next. 2 medium baking potatoes 2 beetroots, including the stalks, scrubbed ½ tsp caraway seeds 3 tbsp olive oil 2 tbsp white wine vinegar ½ tsp fine sea salt Pinch sugar ½ bunch dill 3 tbsp soured cream 1.2Kg of Mincemeat made into meatballs Heat the oven to 180°C fan/gas 6. Cut the potatoes into 1.5cm cubes, rinse and leave to drain while you cut the beetroot into similar-sized chunks. Put both on a large baking tray, season with salt and scatter over the caraway seeds. Drizzle over the oil, toss together to coat, then spread into a single layer. Roast for 15 minutes. Meanwhile, finely chop the beetroot stalks. In a bowl, combine the vinegar, salt, sugar and 1 tbsp water. Add the beetroot stems and set aside to quick pickle. Finely chop most of the dill and stir it through the soured cream. Turn over the potatoes and beetroot and add the meatballs to the tray. Return to the oven for about 15 minutes, until the meatballs are cooked through and everything has browned. Add 1 tbsp of the pickling liquid to the soured cream, then spoon the pickled stalks over the veg in tray. Serve with dollops of the soured cream plus some extra dill scattered over.
Hi kay! Ive been religiously watching your videos for so long now, i love watching you cook with love and the food always looks so good 💜 i would love to see you cook some beef bourginion its one of my favorite recipes i think you'd love it!
Kay this looked lovely. how was the parsley in the mash? Im not sure about that, did it make the spuddytayters tasters like parsley sauce.. I would have loved to have seen Lees reaction but he was probably too busy at work n' all that.
Looks like you're having some company coming over 🙂. Great meal to feed your guests. Silly me fist thought you were cooking for just you and Lee, but then I realized that obviously you cant have 4 sausages each. Good luck 🤞🏼🍀
Lovely Video as always but I'm a little disappointed that you didn't show us the process of mashing the potatoes or making the gravy. i was hoping to recreate this but I'm not quite sure how now...
Hi Kay! My boyfriend and I are big fans! he told me today he'd love to meet you and that he'd really like you to make your famous Beef and noodles for him to try, it would make his year ❤
@@KaysCooking I just didn’t see any salt come out of your salt shaker when you shook it. I would never offend you intentionally, you’re one of my favourite RU-vidrs.
Kay, I get so nervous whenever you have things on your stove that could melt or catch on fire...please be careful doing that! What if one day you accidentally turn on the wrong eye?!
nice video no pissing about with the booring bits like how the beans and potetos get cooked 👍 where do you buy youre huniens from? i looked for grey ones at aldi but they only had white ones or red ones
I love how you say onions... I hear it and think Wtf honey lol... You are a dream hun... An uufa duffa for spatula... Lol.. OK so let's try this meatballs and pasta... I will give ingredients but not say how to make it?..... Mince meat not the Christmas type... Onions... Tinned Tom's, pasata, garlic, basil, obvs salt and pepper, mixed herbs, pasta, butter
@@KaysCooking Hello Kay! Your recipe for bangers and mash looks really good, I'm going to try it soon. I'd love to see you make my Mediterranean Chicken recipe, or do your interpretation of it. Take care! My Mediterranean Chicken recipe is as follows: 4 Large boneless skinless chicken breasts, butterflied 1 Large or 2 small yellow onions, sliced 1/2 cup of good quality pitted Kalamata olives (Nothing from a jar) 1/2 Pound of feta cheese (French feta is best for this) 1/4 Cup of white wine (Something you would drink) 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 2 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup good olive oil For the marinade: 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil In a bowl, whisk together the mustard, garlic, oregano, red wine vinegar, salt, pepper, and olive oil. Pour over the butterflied chicken breasts and marinate in the fridge, in a plastic bag for at least one hour (two is preferable). While the chicken is marinating, slice the onion and sauté until translucent, add the white wine to deglaze the pan and cook for another 10 minutes to reduce the wine. Season with salt, pepper, and dried oregano. Off the heat, give the Kalamata olives a rough chop and add to the onions. Take the marinated chicken breasts out of the fridge and stuff them with the onion mixture and feta cheese. Bake in the oven at 400 degrees for 25 to 30 minutes depending on your oven. Serve hot.
Hello Kay! Pleaseeeee can you make a delicious dish with some yummy carolina reapers. Or maybe your could do the one chip challenge! I hope you like spice!!! Okay thanks love you byeee!
Hi Kay! I'd love to see you make my Pad Thai recipe. 💖 My Pad Thai recipe is as follows: 1 Large or 2 small boneless skinless chicken breasts, cut into strips (You can substitute with tofu) 1/2 Pound of shrimp, pealed and deveined (Optional) 1 Box of rice noodles (You can use white or brown rice noodles, but make sure you don't use the really thin noodles. The texture won't be right if you do.) 1 Container of bean sprouts (They usually come in a small bag or plastic container) 5 Scallions, cut on the diagonal 6 cloves of garlic, finely minced 1 Container of Thai basil, chopped (You can substitute with regular basil if you can't find Thai basil) 2 Large eggs, beaten 1/3 Cup of peanuts, crushed 3 Tablespoons of sunflower oil (You can substitute with rapeseed oil or peanut oil, just don't use oils with strong flavors like coconut or avocado. They will interfere with the other flavors in this dish) 2 Limes, cut into wedges For the sauce: 6 Tablespoons of white vinegar 6 Tablespoons of granulated sugar 4 Tablespoons of fish sauce 1 Tablespoon of good quality ketchup (I know this seems unusual, but It's often a secret ingredient in restaurants) 6 Cloves of garlic, finely minced 3 to 6 Thai chillies, crushed (Depending on how hot you like your Pad Thai) It's Important to have everything mise en place (everything in its place) and close to your wok, because everything happens very quickly when cooking this dish. In a separate pan, bring water to a boil and add the rice noodles. Cook for 6 to 8 minutes, then drain. Meanwhile, heat your wok and add the oil. Next add the chicken or tofu to the pan and cook for a few minutes on high heat. Next add the sauce, by which time the noodles should be done, quickly drain the noodles and leave them in the colander. Next add the shrimp and cook for 2 to 3 minutes depending on this size of the shrimp or just skip them altogether. Next add the noodles from the colander and the beaten eggs and toss for a minute. Off the heat, add the beansprouts, peanuts, scallions, and basil, toss to combine. Serve immediately with a squeeze of lime. I hope you love this recipe!
