Hey Kay I'm sure you're going through a lot and I hope whatever is going on gets better, just want you to know I absolutely adore your videos and personality, your videos never fail to make my day better. Also I can tell your cooking has improved quite a bit!
@@KaysCooking I luv ya Kay. When I was a kid here in Wisconsin in the early 90's living in poverty mu mum would go buy a crappy little steak for me once a week. She would cut it up and put it in a bowl with the juices and some worcestershire sauce. It was always my favorite meal of the week. Sometimes we had chicken liver with bacon and onions. Chicken breast cooked in ranch dressing was also a favorite,
My wife and I found you through Cody Ko's channel, and we absolutely love you - we had to get a Kay's Cooking apron! Please keep up the videos, you are a joy to watch! Greetings from Canada 🇨🇦
Funny enough we were just saying it would be cool to have your face on the apron, too bad there are scammers doing it. No worries, was purchased directly from the link in your video!
What a fantastic pie, Kay! I often double the quantity for pastry, as I like it thick, and cook it a bit longer, but yours looks amazing. I bet the rest of it didn't last long with Lee around! Thank you for explaning everything simply. It really helps.
That steak pie looked right nice and steakish. The only think better that steak pie is steak, just on its own nothing else apart from just steak. I'll never forget the first time I tried steak pie. I had just been to the butcher to buy meat and on my way home I decided to take a walk through the park. As I was walking past a bin just outside the park toilets I noticed something unusual next on the ground next to it. Upon closer inspection the mystery object turned out to be a pocket sized steak pie. It was right delicious and I have enjoyed the ever since that magical day. Fumbs up
looks amazing Kay! keep up the good work don't let the negativity get you down and ruin your amazing smile it's amazing whenever you upload another video I enjoy watching each one keep it up ❤
i absolutely adore watching your videos. me and my daughter love watching you, you always bring us so much joy ❤️ she’s only 2 & tells you to watch out & be careful❤️ if you have any wonderful recipes to share for any pastry or desserts i’d love to see them!!
Merry Christmas Kay! A really nice recipe for you from a friend, I'd love if you gave it a try. :) BRAZILIAN CHICKEN PIE PIE DOUGH: (or go and buy 2x puff pastry (bottom and lid)) - 500g of flour - 200g of butter -1 egg - half a cup of water - 1 teaspoon of salt 1. Mix all the ingredients until the dough has come together and let it rest in the fridge for half an hour. FILLING: - 500g chicken breast (grounded or shredded) - 4 onions and 4 garlic cloves - 1 chicken stock cube - 250ml cream - a tin of sweetcorn (or olives, or mushrooms, or hearts of palm) - a dessert spoon of mustard - 1 teaspoon tomato puree (enough to give colour) 1. Fry the chicken (seasoned with salt and pepper) on high heat in hot oil along with the garlic and onion. Add the corn and leave for a few minutes. Add a little water to deglaze the bottom of the pan and add the stock cube. 2. Add the cream, mustard and tomato paste and let it reduce to a thick sticky sauce. 3. Split the dough in 2 parts and roll out one for the base of the pie and another for the lid. 4. When placing the pie dough in the mould (preferably metallic), do not forget to make holes in the base with a fork. 5. Add the chicken mixture to the pie. 6. Place a lid of pie dough on top, make a hole in the middle so moisture can escape. 7. When the pie is assembled, brush with an egg yolk before baking to give it a nice colour. 8. Bake the pie in an oven at 180°c until ready, nice and golden brown on top. Good luck!
Hi Kay! Would love to see you do Coronation Chicken. My mum makes it every Christmas, and I would love to see a tutorial so I can make it for her :) Here’s the recipe: Ingredients: 1/2 Lemon 2.3kg chicken 1 honion, quartered 1 carriot, quartered 1 large bouquet garni 8 black peppercorns, crushed Salt Watercress sprigs, to garnish Sauce ingredients: 1 small honion, chopped 1 tbsp marg 1 tbsp curry paste 1 tbsp tomato purée 120ml red wine Bay leaf Juice of 1/2 lemon 10-15ml apricot jam 300ml mayonnaise 120ml whipping cream, whipped Salt and pepper Steps: 1. Put the lemon half in the chicken cavity, then place the chicken in a saucepan that it just fits. Add the vegetables, bouquet garni, peppercorns, and salt. 2. Add sufficient water to come two-thirds of the way up the chicken, bring to a boil, then cover and cook gently for an hour and a half, until the chicken juices run clear. 3. Transfer the chicken to a large bowl, pour over the cooking liquid and leave to cool. When cold, skin and bone the chicken, then chop. 4. Make the sauce, cook the honion in the marg until soft. Add the curry paste, tomato purée, wine, bay leaf, and lemon juice, then cook for 10 minutes. Add the jam; sieve and cool. 5. Beat into the mayonnaise. Fold in the cream; add seasoning and lemon juice, then stir in the chicken. My whole family loves you Kay!!
Quick question would you want to be apart of a cooking show? Not like I can make that happen but it’s a good question to ask a person who has a cooking channel.
Looks delicious Kay ❤ Thanks for the tips for making pastry, I always shy away from making it. I’m not a very confident cook, I like cooking but I worry and stress too much about it x Thanks for another great video xxx
Just my personal opinion, but this looks pretty good. You can definitely make the pastry a bit thicker, just a bit, and that gravy you had left over from cooking the steak could be thickened a bit with a few spoons of flour and cooked off for a bit to make a nice thick gravy topper for the pie after plating, leaving some onions for the sauce too. I think that would bring it to the next level, and would let you use something that might otherwise be wasted (because I'm unsure what you did with the remainder of what you had left after cooking the steak). Onions were chopped well for the dish, since the steak pieces were sizeable, so that worked better than dicing them finely IMHO. All in all, the last time I watched one of your cooking videos was like 2 years ago, and I can confidently say you've improved a lot since then, hope you are doing well, and I'm excited to see what you work on next. Good on ya!
I really like your videos and your personality! And like a lot of your fans, I can tell you are making progress in your cooking! I just have 2 tips: when your meat and gravy were cooked and you let it on, you could have used that to thicken your gravy, so it almost couldn't get soggy because of the gravy. Just because the water is more evaporated. And when you put your beaten yolk on your pie, you can just brush it on, like it's paint. Try these out and tell me what you think!
Great job Kay . I too have problems with rolling out dough but I found that rolling from the center outwards helps a lot . Thanks for the hard work you do for us .
Come on Kay, we know you smoke/vape a huge puff before cooking, I know I do.. God I love you woman, you make my day brighter. Happy holidays to you and yours, same for the commenters, may you be well and healthy
I’ve been intimidated by cooking my whole life and seeing how u confidently cook new things is inspiring. Me, and so many others enjoy your videos and your kind personality that shows in them. Continue being you ❤️
Hey Kay, I love your videos. I'm a livestreamer from the UK and I purchased one of your t-shirts to wear on stream. My viewers absolutely adore you and we have "Kays cooking" fridays. Keep up the great work!
Hi kays cooking glad you uploaded I have been looking out for you. Another great winter dish. All the best to you n Lee fa Christmas luv from Lancashire x❤
Kay, that looks really good! It's mine and my daughter's birthday today and I was just thinking of something we could both have for dinner (we live over 5 hours apart), and this is something the two of us could easily make and enjoy together, but not together. I came up with a recipe by accident once when I decided to make fried chicken. I didn't realize until it was too late that I had nothing for the coating, but I found some hard taco shells and thought "why not", so I crushed them up and since I was using those, I figured I may as well use taco seasoning as well. That was years ago, and to this day, my "taco fried chicken" is everyone's favorite. I sometimes use nacho flavored chips but always use taco seasoning no matter what. I put some in the flour and the coating, fry it in oil until it's golden then finish it off in the oven or airfryer (approx 25-30 minutes depending on the size of the chicken). I buy boneless chicken breasts and cut them in half, roll them in flour then egg and then the coating.
i kay, i have a recipe suggestion, make pea and ham soup please. here is the method STEP 1 Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured. STEP 2 Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened. STEP 3 Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins. STEP 4 Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.
