The Chinese Ambassador is coming to my house tomorrow for dinner. I wasn't sure what to cook...so this was perfect timing. I will be using this recipe. Thank you Kay for once again saving the day!
Hi Kay! Been watching for a while and I am a huge fan. I would love for you to make this really special meatloaf recipe. It is my family's recipe and I would be so honored to see you make this. Please consider :) Ingredients Meatloaf: 500g beef mince 500g sausage meat 2 onions, diced ¼ cup milk 1 tablespoon curry powder 1 cup breadcrumbs 1 tablespoon chopped parsley Sauce: 1 cup water 1 cup brown sugar ½ cup vinegar ½ cup tomato sauce 2 tablespoons flour 2 tablespoons soy sauce 2 tablespoons butter Baking Instructions: Preheat oven to 180 degrees Celsius Mix together meatloaf ingredients, season with salt and pepper. Place into a baking dish and shape into a loaf. Bake for 45 minutes. Whisk sauce ingredients together and pour over the meatloaf. Continue cooking another 45 minutes, pouring more sauce on top every 15 minutes. (1hr 30min total)
Hi Kay, love your videos❤ I would love to see you cook some more desserts as I have a sweet tooth! I found this lemon sponge cake recipe and I would love to see you try it out sometime Ingredients 175g unsalted butter, softened, plus extra for the tin 175g golden caster sugar 3 large eggs 3 large unwaxed lemons, zested, plus 4-4 ½ tbsp juice 250g self-raising flour ½ tsp baking powder 100g Greek yogurt 400g icing sugar lemon zest or candied peel, to serve (optional) For the candied peel 2 large lemons 200g granulated sugar Method STEP 1 Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment. STEP 2 Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt. STEP 3 Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month. STEP 4 When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve. STEP 5 To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.
Another fine example of a Brexit benefit..Kay champions Great British cuisine and shows Johnny foreigner why Britain is the best ..truly she is the nigella of the north
Hiya Kay! Love watching your videos. Could you get Lee to do a top 10 leaderboard of your meals? He usually likes all your food, it would be good fun to see them ranked! Also, could you try making Tuna pasta? Happy cooking!
Kay, dont be so hard on yourself with the negative comments, we love you and we love watching your videos and small mistakes, they are endearing! ❤ We especially love your laugh!
Hon, Kay knows exactly what she's doing! I've watched her channel grow and grow and imo, she deserves over a quarter a million subs and gaining more quickly! I think she's awesome 👏👏👏❤
Kay make sure you seal the chicken first before you add liquid and I recommend you buy a steamer for all your veg so that you don’t obliterate all the nutrients and flavour within ❤
So.. to check if the pan had heated up, she put a piece of chicken in the pan, what had onions in... THE ONIONS WERE ALREADY THERE TO TELL HER IF THE PAN WAS HEATED UP! 😂😂😂
Kay, you are so wholesome and amazing and I love it. Some people hate on your content, and those people are just rude. Keep it up, we enjoy you and your content!
Totally agree, there are some people that walk on this planet (the minority) Kay, ignore them. They live a sad life and we need to feel sorry for them, as when thy get to the end of their life, they’ll realise that they were a total pri*k
Kay, the onions should be done either separately or last. Remember there’s a lot of water in onions, so cooking chicken in the same pan will have a bit of a boiling or poaching effect on the chicken.
Hey Kay! great recipe today I’ll try it out. I was wondering if you would consider making one of my favourite meals? Could you make a pepperoni cheese toastie? It requires, 2 slices of bread, pepperoni, cheese, butter, any tomato paste and salt. You butter both slices of bread then make sure the buttered side is facing the frying pan then add the tomato paste, cheese, pepperoni and a touch of salt then flip the toastie so the other buttered side can get some action. 👍🏼
You must know Kay that we all truly love you. You are the most authentic person I have encountered in my life. You are a blessing and bring smiles to many people.
Kay I also don’t like broccoli much but you can try this recipe for cooking fresh broccoli. Not frozen Boil the water (make sure it’s a rolling boil) Once the water is boiling Add the broccoli, oil and some salt 1/4 tsp or so. Boil for only 2-3 minutes and then strain immediately. Very important so it’s not mushy. Run under cold water to stop the cooking process. Return to the pot and add butter and whatever other seasonings you want. I like salt, pepper, bit of garlic powder, parsley, Italian seasoning and thyme. Let me know if you like it.
That Chinese chicken and broccoli meal looked fit for a king. I bet it was right nice and filling. I remember one time when I was doing something in Brighouse. The circus was in town and I was ravenous after looking at Robin Hood's grave for five and a half hours, so I decided to get myself a delicious meal from an oriental takeaway. I was proper looking forward to eating it but as I left the premises with my feast I was approached by a gang of clowns that had escaped from the circus, they squirted me in the face with a water loaded flower then crammed me into a tiny washing machine. They then kicked my delicious meal in to the gutter making a right mess before they sped off on their unicycle to vandalise a phone box. Fumbs up.
Kay, you really knocked this one out of the park. The only improvement on this that I'd add is a nice sprinkling of crumbled potato chips for a nice CRUNCH.
Kay I don't mean to offend you, it's just some tips to help you out next time. You don't want to over cook the broccoli and instead par boil it so when you put it and the chicken in the frying pan it finishes cooking in there. Though veg in Chinese food tends to have a bite to it. I would have added more soy sauce in the frying pan while cooking and only add a few table spoons of chicken stock. Chicken in bite size bits takes 5 mins to cook, any longer and you'll have little dry rocks instead of juciy chicken.
Hey Kay! I’m glad to see you are using some sharper knives. One piece of advice: cook the broccoli a bit less. You don’t want it to be that color, look for more of a solid green color before it turns dark like that.
What happen to the son weirdly and creepily standing in the background waiting to taste this food? That was one of the more entertaining parts.miss that...
Mmm fried, and then boiled and then fried again chicken! I can only imagine the tenderness of this "moist" chicken would melt in my mouth! nom nom nom!
Just cuz it has soy sauce on or in it, doesn't makes it chinese/japanese/korean or whatever asian. plus, you usually marinade far longer than just 10 mins. holy.....
U done great Kay❤ I would love if u would please do some type of sweet treats... I really need some ideas and help with desserts.... Lots of love all way from INDIANA....
Your so right. I like a little garlic OK, but combining that with soy sauce and then CHIVES!. A bit too out-there for me. But I always like hearing about something new.
Kay, I can honestly and genuinely say that I love, love that you truly love and enjoy cooking. 😊 Sometimes, we all have our hits and misses; and then we have the in-betweens where the presentation is bad but the food is pretty good and tasty. Even though I've never had Chinese chicken and broccoli, I think this was an excellent choice and I wanna try it myself so bad. I cant wait to see what's coming up next! Keep up the good work and keep improving. ❤❤ Have you tried making Shepherd's Pie before?
