That's some great looking stew meat Kay! could've maybe done with some more saltay and pepperivia. My recipe suggestion is a lobster thermador, served in a heavy cream or Béchamel sauce with white wine, nothing too fancy. keep up the great work!
@@KaysCooking That's usually chuck roast where I live (Seattle), but you have to cook that a while to make a it tender, so that's why I wondered what you used. Thanks!
Kay, your latest video is a culinary ride through my bowels' flavor town. fresh meat and golden potatoes, oh my god u outdone yourself. your kitchen wizardry is unparalled, how u can turn ordinary ingredients into edible poetry. u got that enthusiasm it be making it good IN THE SOUL and good to in tummy too. in a world of chaos ur videos do be a a comforting escape, reminding Me of the simple joy in cooked animals. ur not just a chef; you're a superhero of scotland, and im forever grateful for the titillations you provide. THANK U
Oh, bless their heart, they have a talent for turning the kitchen into an experimental playground! Their culinary creations are like avant-garde art pieces-bold, unexpected, and always keeping you on your toes. You'll never know if you're biting into a casserole or a cry for help, but hey, at least every meal is an adventure!
Hi Kay, i love your recipes! not sure if youre aware tho but paprika is just dried and ground up red bell peppers (the sweet peppers you get from the veg bit in supermarkets)
Kay please add this to your list. Would love to see you make it, it’s a family favourite. Old Fashioned Chicken and Dumplings Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious Ingredients Broth 1 chicken cut into pieces 1 onion 3 large carrots cut into thirds 3 stalks celery cut into thirds 8 cups low sodium chicken broth salt & pepper to taste bay leaf or a pinch of poultry seasoning optional Dumplings 1 ¾ cups all purpose flour plus extra for dusting ⅓ cup shortening ½ teaspoon baking powder ¾ cup milk ½ teaspoon salt OTHER 4 tablespoons cornstarch parsley for garnish Instructions * Combine chicken, onion, carrots and celery in a large pot. Season to taste. * Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below. * Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside. * Gently add dumplings to broth. Simmer 15-20 minutes or until tender. * Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through. DUMPLINGS * Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in. * Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough). * Knead a few times on a floured surface until dough is smooth. * Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking. * Cook in broth as directed above. TO THICKEN BROTH (OPTIONAL) * In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water. * Add to boiling broth a little bit at a time stirring to reach desired consistency.
Hi Kay!! You make me smile everyday with your silly sayings and your amazing recipes! I can tell it all comes from the heart and I am honored to be a fan of you and watch your videos weekly! Here is a recipe for garlicky shrimp zucchini boats: Ingredients: -4 large zucchini, halved lengthwise -1 tablespoon extra-virgin olive oil -1 teaspoon fresh thyme leaves -2 tablespoon butter -3/4 pound large shrimp, peeled and deveined -2 tomatoes, chopped -3 cloves garlic, minced -1/4 cup heavy cream -1/4 cup freshly grated Parmesan -Juice of 1/2 lemon -1 cup shredded mozzarella -Freshly chopped parsley, for garnish (optional) Directions: Step 1 Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Chop zucchini pulp and set aside. Step 2 Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes. Step 3 In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat, let cool, then chop into bite-size pieces. Step 4 Return skillet to medium heat and melt remaining 1 tablespoon butter. Add reserved zucchini pulp, tomatoes, and garlic, season with salt and pepper, and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Remove from heat and fold in cooked shrimp. Step 5 Fill zucchini boats with shrimp mixture and top with mozzarella. Bake until cheese is bubbly, about 10 minutes more. Step 6 Garnish with more Parmesan and parsley, if desired, before serving. Have a great day Kay!!
Kay you seem like such a sweet person. I hope your life is filled with happy times and blessings. Keep doing you! Dont ever let anyone on the internet get you down because for every mean comment you have 3 good ones! Remember that
@@KaysCookingMs. Kay, He is not bullying you. He's a comedian. You can even hear in the video that he says not to attack you and be civil and respectful on your channel.
Hi Kay, where do you get your recipe's? I really want to make this on my own with the measurements to make it as accurate as possible. Thank you. Been watching for a good while now, love the videos! :D
Wow can't remember hearing you say that it's beautiful after so much thought Kay! I'ma have to try this exactly like you did for once! Usually make substitutions or change methods, but this honestly the most spot-on cooking you've ever done and even you know it! Love you and please keep uploading! You're a bright point in my drudgery of days working on cars
Can you make some slow cooker recipes? Or if you don't have a slow cooker you could try a casserole in the oven on a low temperature for a long time. I bet you'd love it! With lots of garlic and herbs
Lookin' a proper supper there Kay ; ) Stew Beef can be a little chewy, so I wouldn't even have a problem with bubblin' it for much longer than you did. If you had a Crock Pot or Dutch Oven, you could even have put this all in one pot and let it simmer for the whole day before digging in come evening time. This is a good step.
Hey no need to add anything to thicken a gravy Kay, just keep cooking and evaporate the water, it'll reduce. Keeps more of the taste, keeping the water and adding a thickener just makes it diluted
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 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.
We LOVE you Kay! And we love pepper just like you, it's ok if you put in too much. Just MIXY-MIXY! When you make your cookbook PLEASE include a picture of each recipe. A picture is worth a thousand words you know. I must admit....sometimes I NEED that picture. Thank you! The meat does look REAL fresh.
Another pepper ❤lover here! Kay I've been watching you for 7 years now i miss you when you're away . You introduced me to gravy granules I love them I use them in alot , also in soups ❤ I'm always running out ... I hardly ever run out of salt. I buy the tin of pepper 1-2 a month❤😂
Stew meat and potatoes is a classic winter warmer. I once ate something similar once when I went to America to do some business, over there they call it stoo meat with a potato side. It was similar to this but exactly the same. It was a right delicious meal but unfortunately I had a bit of a cold at the the time and ended up sneezing a mouthful of stoo meat into a business man's face. He wasn't to pleased about it so I scampered off out the door and straight back to the airport before he could sue my ass or shoot me. Fumbs up.
Kay your doing real good with the cooking. But when you say meat can you please tell us what kind of meat you are using. This dish looked interesting you could have added onions and mushrooms. Have you ever cooked a gammon joint.
