Great British Chefs

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@judyjoochef ‘s secret for Korean fried chicken's signature texture is fine matzo meal and vodka in the batter. She also uses boneless chicken thighs for an easy to eat, juicy result. The chicken is marinated, fried twice to ensure the chicken is cooked through and the batter is crispy, and then is coated in a gochujang glaze (made from soy, dark brown sugar, mirin, ginger, garlic and vinegar). Served with pickled radishes and spring onions. 🍗 Find the full recipe via the link in our bio. Join GBC Unlocked for full, unlimited access to Judy’s recipes, along with thousands of others from the best chefs in Britain. Want more inspiration? Sign up for our foodie newsletters too. #chef #koreanfood #chicken #kfc #cheftok

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BBQ season is hereeee & you need to try these grilled sardines with red chermoula 🤤 Comment for the recipe! #bbq #fish #barbecue #summer #summermeals

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Would you try a pickle brine cured egg yolk dirty martini?! 👀 Tag someone who loves eggs! RECIPE ⬇️ INGREDIENTS 4 anchovy fillets or 4 capers wrapped in anchovies 4 green olives 4 cornichons, plus 40ml brine from a jar Ice, for shaking 200ml vodka 40ml dry vermouth olive oil  CURED YOLKS 12 egg yolks 600-800ml cornichon brine EQUIPMENT Cocktail sticks Blowtorch or a very hot pan (for charring garnish) Martini glasses Cocktail shaker METHOD 1. Carefully separate the egg yolks from the whites so they remain intact (keep the whites for another recipe). Place them into a small non-reactive container and pour over enough cornichon brine to fully cover them – about 600-800ml 2. Cover and refrigerate for 3-4 days, checking occasionally to ensure the yolks are fully submerged. The yolks will firm up as they cure and become rich, savoury and intensely “dirty martini” in flavour 3. When ready to serve, chill the martini glasses in the freezer for at least 10 minutes 4. Thread each cocktail stick with an anchovy fillet, an olive and a cornichon. Char the olives briefly with a blowtorch or in a very hot pan   5. To serve, place 3 cured yolks into the base of each chilled glass 6. Fill a cocktail shaker with ice, then add the vodka, vermouth and cornichon brine and shake for 20-30 seconds, then strain over the yolks 7. Garnish with the charred skewer, and finish with a tiny drizzle of olive oil and a pinch of black pepper. Serve with the instruction to break the yolk and stir it through, which turns the drink into an even richer, saltier “dirty” martini #egg #savoury #eggyolk #pickles #breakfast

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HOMEMADE MUSTARD! Welcome back to another episode of chefs larder, where we teach you how to make delicious kitchen staples! 👏 Did you know making your own mustard was this easy?! Tag someone in the comments who loves mustard! Makes 6 servings Ingredients:  Mustard:  300g yellow mustard seeds  1 pinch sea salt  1 tablespoon honey  130ml filtered water  130ml apple cider vinegar  Pork steak:  1 pork shoulder steak  1 tablespoon vegetable oil  Salt and pepper, to season  Chickpea salad:  1 handful rocket  ½ can chickpeas, rinsed and drained  ½ fennel, finely sliced  1 handful cherry tomatoes, quartered  20ml olive oil  Salt and pepper, to season  Method:  Begin by adding the whole mustard seeds, salt, and ground spices to a sterilised jar  Add in the honey along with the water and apple cider vinegar  Stir well, then cover with a lid and set aside in a cool, dark place for two days  Once the seeds have soaked, use an immersion blender to blitz the mixture until smooth  Age the mustard at room temperature for two days, then store in the fridge for up to 6 months  Serve alongside pan-seared pork shoulder steaks and a fresh salad  #fyp #viral #mustard #recipe #homemademustard

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Been waiting all season for these creamy miso soba noodles with fried pork 🤤 you need to try these! Find the full recipe via the link in our bio. #noodles #noodlelover #foodtok #homechef #fyp

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Rohit Ghai’s imli (tamarind) chicken recipe celebrates the natural pairing of sweetness, smokiness and tang. The tamarind and jaggery in the glaze provide plenty of sweet zing, which caramelises wonderfully over the coals as it cooks. Served with a punchy harissa, crunchy papaya salad and a scattering of peanut thecha, it’s a wonderful dish that looks impressive but is easily made in advance. Find more of Rohit’s recipes on our website. Want to cook like a chef? 🍳 Join GBC Unlocked to start your 14-day free trial and unlock thousands of unlimited recipes. #chicken #indianfood #london #londonhotspots #foodtok

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The best part of any dessert is that little bit of CRUNCH on top! 😍 We’ve added something crisp and caramelised to five of our favourite desserts including Basque cheesecake, dark chocolate orange ganache, tahini panna cotta, yuzu posset and caramelised apricots. Keep an eye out for all five recipes coming very soon! 🍰 #dessert #baking #bake #cheesecake #baker

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Quick radish and cabbage kimchi! 🫜🥬 This quick method uses a smaller number of ingredients, convenient white cabbage cut into bite-size pieces and a scrunching method to speed up the process. Whilst not a traditional kimchi, it offers a similar flavour profile that is great for a beginner’s intro to kimchi making. It sits beside the likes of geotjeori (emergency kimchi) and mak kimchi (easy kimchi). RECIPE INSPO! * Kimchi grilled cheese * Add into fried rice * Kimchi pancakes EQUIPMENT 1 x 1.5 litre clip-top jar, sterilised Fermenting weight, sterilised INGREDIENTS 650g white cabbage, cut into bite-size pieces 200g radish, finely sliced 20g sea salt 1 tbsp gochugaru 3 garlic cloves, finely chopped 1 tbsp ginger, finely chopped 1 tbsp caster sugar 1 tbsp fish sauce 1. In a large bowl, massage the cabbage and radishes with the salt every 30 minutes for 2 hours until the salt draws out the natural moisture in the cabbage and creates a brine 2. In a pestle and mortar (or small food processor), pound the gochugaru, garlic, ginger, sugar and fish sauce into a paste 3. Massage in the paste then transfer into the sterilised jar 4. Pour over enough of the leftover brine from the bowl to cover, press down well and place the sterilised fermenting weight on top 5. Leave to ferment in a cool, (ideally) dark place at room temperature for 1-2 days, ‘burping’ the jar by opening it daily to release the pressure. 6. Transfer to the fridge for around 10 days (tasting regularly to see how you like it) Want to cook like a chef? 🍳 Comment “CHEF” to start your 14-day free trial and unlock thousands of unlimited recipes. #kimchi #fermentation #pickle #chef #pickling

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Rohit Ghai’s imli (tamarind) chicken recipe celebrates the natural pairing of sweetness, smokiness and tang. The tamarind and jaggery in the glaze provide plenty of sweet zing, which caramelises wonderfully over the coals as it cooks. Served with a punchy harissa, crunchy papaya salad and a scattering of peanut thecha, it’s a wonderful dish that looks impressive but is easily made in advance. Find more of Rohit’s recipes on our website. Want to cook like a chef? 🍳 Join GBC Unlocked to start your 14-day free trial and unlock thousands of unlimited recipes. #indianfood #chicken #recipes #chef #foodtok

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Sam and Sam Clark’s cauliflower soup takes inspiration from quintessentially warming spices found in the countries of North Africa. Cumin seeds are freshly toasted and ground, pine nuts are fried in olive oil and paprika is stirred into brown butter for some of the most nourishing and comforting flavours to top a gentle soup like cauliflower. A blend of coconut and cow’s milks brings a layered creaminess, and the slightly chunky texture of the soup keeps the diner in touch with the vegetable within. 🤤 Read their story via the link in our bio, then check out the incredible five recipes they shared with us. Join GBC Unlocked for full, unlimited access to Sam and Sam’s recipes, along with thousands of others from the best chefs in Britain. #chef #soup #londonrestaurants #recipes #cheftok

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Step into autumn with this one pan comfort dish 😮‍💨 Menemen is a classic Turkish breakfast dish of softly set eggs cooked in a base of tomatoes, green peppers and spices. Traditionally served with bread, we’ve served @goldenyolker eggs with warm bazlama (a soft yeasted flatbread), to mirror the menemen’s soft textures, making this a deeply satisfying breakfast or brunch. Find the full recipe via the 🔗 in our bio. #menemen #turkishfood #breakfast #brunch #eggs

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Last week, we brought together 11 brilliant creators at the beautiful Langham Hotel for Flour to the People, a muffin-baking competition with @dovesfarm 🧁 In just 90 minutes, they turned an array of ingredients into some very impressive bakes. Our judges @MelissaHemsley , @LibertyMendez had the tough job of choosing their favourite… 🧑‍🍳 …and the winner was @Ella with her Earl Grey & blueberry crumble muffins! 🫐 The crispy tops, blueberry jam and fragrant Earl Grey were a match made in heaven – so good, the judges agreed they belonged in an afternoon tea at The Langham. A huge well done to Ella, and to all 11 creators who made these beautiful bakes. Ella’s recipe will be coming to our website very soon, so you can try the winning muffins for yourself! 💙 @helen @LIFE & FORK @TheWillMersh @Pip | Registered Nutritionist @lily @chi! @Marion Adraste @Dunya ❤️ @Kat @sofiabakes #muffins #baking #baketok #baker #bakingtok