How to make a PARMO! Middlesbrough's Teesside Chicken Parmesan recipe AND the Stanley Hollis story!

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The world famous Boro Chicken Parmo recipe here lads and lasses. Perhaps Middlesbrough's greatest gift to the world. Apart from Stanley Hollis of course. War hero and the only recipient of the Victoria Cross on D-Day. I'll show you how to make a Hot Shot chicken parmesan and teach you a little bit about Teesside's bravest son. I must admit, I get a bit watery eyed when I think about these two Teesside legends. Enjoy!
Bechemel Parmo sauce recipe (enough for 4 large parmos):
500 ml of milk
1 medium onion (chopped coarsley)
7 fresh peppercorns
Bay leaf
Salt to taste
75g melted butter
80-100g of flour (enough to make a solid ball with the butter)
Epic triple cooked chips - • A Real NORTHERNER make...
Winner's garlic sauce - • 2 Minute GARLIC SAUCE ...
Read more about Stanley Hollis here: www.thehistory...
Credits:
Everyone back to mine for a Parmo! - Stolen from the late great Alastair Brownlee RIP.
D Day map pic - Operations Greenwood and Pomegranate Normandy July 1944 EN.svg: Philg88Derivative work: Hogweard / CC BY (creativecommon...)
British troops wading ashore - War Office official photographer, Wooldridge (Sgt) / Public domain
Beach landing pic 1 - No 5 Army Film & Photographic Unit, Midgley (Sgt) / Public domain
Beach landing pic 2 - No 5 Army Film & Photographic Unit, Midgley (Sgt) / Public domain
German stronghold pic - No 5 Army Film & Photographic Unit, Midgley (Sgt) / Public domain
Up the Boro!
#theteessidechef

Опубликовано:

16 окт 2024

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Комментарии : 53

@ronaldmartin7892 2 года назад

That looks the dog's wedding tackle. I'm going to have a go at that. Much respect to Stanley Hollis.

@tido903 4 года назад

You sir, are a Legend.

@SNOW-zl5jp 3 года назад

Watching this from ormsby. Loved the video. Creased me when you said ‘give the chicken a good hiding’ 😂

@TheTeessideChef 3 года назад

Haha thanks mate.

@patmo131 3 года назад

Greetings from America! This is one of my favorite dishes and you nailed it! Thank you!

@TheTeessideChef 3 года назад

Hiya mate. Thanks for popping in and saying hello. Greetings back from sunny Teesside.

@josephodonnell8029 4 года назад

I salute you Stanley Hollis, and yourself chef. I made your chicken parmo. On behalf of all of the United States and especially Florida, I profer an upword head nod. You both are now eligible for dual citizenship.

@TheTeessideChef 4 года назад

Thank you sir. It is indeed an honour to be so warmly welcomed into your great nation. I'm just packing my things now and I'll be over on the next flight. Can I stay with you for a few weeks until I get myself sorted out? I'm no bother, honest.

@jamiekenleyuk Год назад

i like how you have put a history lesson within your video. great job

@sal1563 2 года назад

Bloody brilliant, just had Parmo for tea. Parmos are like rocking horse sh*t down here in East Anglia so this is a proper treat ta! I don't get back home to Teesside very often so if I shut my eyes it's like rolling out of the pub after few bevvies and getting some top North Eastern nosh in my face. Keep the recipes rolling!! :D (and a bonus, Me Mam knew all about Stanley Hollis)

@TheTeessideChef 2 года назад

Class mate. Cheers for the feedback

@DebrasDeliciousDishes Год назад

very nice brother you are so funny I love to hear you talk and make jokes

@drorzellner9584 4 года назад

LOVE THE CONTENT! Keep up the good work! ;)

@TheTeessideChef 4 года назад

Thanks mate. Lots more to come. Appreciate you dropping by.

@chubbygroundhogbushcraft 4 года назад

Nice one, bud.

@robmoffat70 2 года назад

Cheers for this recipe gadgie it’s a godsend! Brought up in Yarm but now living in Essex where’s it’s impossible to get hold of Teesside’s finest. Guess what I’m having tonight!

@TheTeessideChef 2 года назад

Nice one mate. Get it fired into yer. Let me know how it goes 👍

@diabloseasonings2580 3 года назад

Bangin this mate, 10/10 from a fellow Smoggie 👌

@jamesbaker4582 3 года назад

Just made one to this recipe , I used Manx thermonuclear chorizo on a hotshot. It was delightful

@questionableendeavours 11 месяцев назад

Mega fan of a hot shot parmo with buckets of garlic sauce. We've had to make our own living in Scotland for yonks now, but always get them when we go back home. I'm amazed they're not a thing up here as you'd think they'd love em too. Maybe have to start a parmo shop up here 😂😂😂

@philipatkinson7039 Год назад

Just stumbled across this. Great parmo and the commentary is funny as fuck 🤣 😂 😆 😄

@jeff3175 11 месяцев назад

I reckon Stanley Hollis survived on a quarter of that majestic Parmo and would have said LUXURY.

@liamperry7095 3 года назад

Never even heard of Parmo's before but definitely giving this a go

@TheTeessideChef 3 года назад

You're in for a treat mate. You might have to go jogging for a couple of weeks afterwards to work it off though 😅

@ianlivsey7200 4 года назад

Hiya mate. Found your channel by accident. Very entertaining. Got crumpet batter proving now, so I was checking out more of your stuff. I've heard of the Teesside chicken parmo before and I will have to try it soon, but why 'Parmo'? There's mention of parmesan in the description but none in the recipe! Wtf?

@TheTeessideChef 4 года назад

Now mate. Thanks for stopping by. The story goes that an American-Italian chef, injured in WW2, moved to Middlesbrough after treatment in England and opened a restaurant where he invented the Parmo. There's no parmesan cheese in it but I assume the name is a butchering of 'Parmigiani' as its roots lie there. Maybe back then parmesan was used on the first incarnation and it's still referred to as 'Escalope Parmesan' on menus today - even though it's normally topped with cheddar. We just call it a Parmo in Middlesbrough.

@ianlivsey7200 4 года назад

@@TheTeessideChef OK, got it (I think). Since I wrote that, I've cooked the crumpets. Your recipe but I had some some strong bread flour left so I used that. Also a little spray oil in the pan cos my pan is past it's best. Result? F-----g banging mate. I agree with you entirely, shop bought crumpets are tasteless at best, and shite at worst. Thanks mate. I'll be doing them again.

@TheTeessideChef 4 года назад

Glad they worked out for you mate. Nice one.

@ianlivsey7200 3 года назад

Now then mate, I tried your massive crumpet recipe a couple of months ago and it was the bollox. been meaning to do your chicken parmo recipe for a while but kept forgetting. Saw Bob Mortimer on the box today and he mentioned the parmo. Checked out a few recipes today and I fancy your one the most, so I'm on it. Can't see how it could be anything but good. As long as I don't f**k it up of course. I'll be back with the results.

@TheTeessideChef 3 года назад

Now mate. Yeah, I remember you doing the crumpets. You can't go wrong with this recipe I don't think. I'll be crossing my sausage fingers that it works out for you.

@ianlivsey7200 3 года назад

@@TheTeessideChef Yep, done it. Absolutely bangin and I see no reason to do it any other way. 4 of us had it and it went down very well. Good recipe mate and I'm glad you posted it. I think infusing the milk for the bechamel the way you said makes it way tastier than just plain bechamel. Excellent.

@TheTeessideChef 3 года назад

Cheers for the feedback mate. Nice one 👍

@Blitzkrieg1976 3 года назад

Not something I've had, being a Yank. But it looks amazing.

@bettyboohadapoo 2 года назад

Is this dish related to the Italian chicken parmigiana? Could I put a fried mars bar with it instead of triple fried chips?

@TheTeessideChef 2 года назад

Yeah sort of. It was apparently invented by an Italian who had moved to Teesside after ww2. I think a deep fried snickers would complement the flavours better than a Mars bar tbh

@flyingcod14 Месяц назад

I did hear from a lass from over Thornaby way that proper Parmo is done with pork?

@TheTeessideChef Месяц назад

As far as I know, pork was the original parmo but chicken is now much more popular in my experience

@otishendershott2682 3 года назад

Possibly one of the greatest recipe videos ever

@wardy2002 3 года назад

Well I'm from Park End in the heart of the Boro. Lovely Parmo lad. One complaint. Think you overdo the Middlesbrough accent a bit. I've subscribed so i can carry on whingeing. Lol (well i am from Middlesbrough).

@TheTeessideChef 3 года назад

Hey no problem mate. Feel free to swing by and have a whinge anytime. I love a good whinge meself. Thanks for the sub ;o)

@randomtox910 3 года назад

Cool way to do food and history.. RIP

@NewBeginningsThePunchNews 3 года назад

the 27,000 kCal chicken parmo

@davidbelcher2072 3 месяца назад

Middlesbrough's greatest gift to the world? But what about Bob Mortimer???

@smithers139 3 года назад

😅giving it try

@PaulEvans-j7h 8 месяцев назад

Who thinks this is healthier than loaded fries? Or should we ask which is least healthy? Looks well nice though

@donlee9029 Год назад

Uhmmmm ... wheres the parmesan?

@TheTeessideChef Год назад

In the famous Teesside Chicken Parmesan, the parmesan is only in the name for some reason. There is no parmesan in it 😆

@peterleigh7485 8 месяцев назад

I always thought a proper Boro parmo was originally pork and only turned to mostly chicken because a lot of parmo takeaways are now Muslim

@TheTeessideChef 8 месяцев назад

I think it was pork originally (although I'm not certain) and that was once the favoured choice generally. I would say that chicken is now the most popular parmo and has been for a while. I had my first parmo at the Europa in Middlesbrough in 1990 and have never eaten a pork parmo in my life. Don't think it's anything to do with Muslims tbh