Al Brady posts
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Chicken Schnitzel with Celeriac & Apple Remoulade
For the chicken schnitzel:2 chicken breasts, butterflied and lightly beaten50g plain flour1 egg75g panko breadcrumbs2tsp fresh dill, chopped1 tsp paprikaVegetable oil, for fryingSalt and pepperFor the celeriac & apple remoulade:250g celeriac, peeled and julienned1 Granny Smith apple, peeled and julienned5 tbsp mayonnaise1 tbsp wholegrain mustard5g flat leaf parsley, chopped5g tarragon, choppedLemon juice, to tasteTo serve2 small handfuls watercressLemon wedgesMethod:Begin by preparing the remoul...
Pickled Red Onions
2-3 large red onions, cut into chunky wedges2-3 fresh red chillies, thinly sliced3-4 garlic cloves, peeled and crushed2 bay leaves350ml apple cider vinegar350ml water50g caster sugar20g sea salt1 tsp mustard seeds½ tsp black peppercorns½ tsp pink peppercorns½ tsp coriander seeds1 tsp fennel seed½ tsp caraway seeds1 star aniseMethod:Prep the OnionsPeel and cut the red onions into thick wedges. You want structure and crunch, so don’t slice them too thin. Add the onion wedges to a clean, ster...
Piri-Piri Chicken, Chips & Red Cabbage Slaw
For the Piri-Piri Chicken:1 whole chicken, spatchcocked or cut into pieces1 batch fresh Piri-Piri sauce (see here)Salt, to seasonFor the Slaw:¼ red cabbage, finely shredded1 carrot, grated or julienned1 red pepper, thinly sliced5-6 radishes, finely sliced1 red onion, thinly slicedSmall handful of fresh parsley or coriander, chopped3tbsp olive oil3tbsp red wine vinegarSalt and pepper, to tasteFor the Chips:Frozen shop-bought chipsOil, for deep-fryingSalt, to seasonMethod:Marinate the ChickenSpat...
Bacon Hot Sauce
300g smoked streaky bacon12-16 fresno chillies2 red peppers1 red onion4-6 garlic cloves6-8 sprigs thyme, tide together 4tablespoons brown sugar2tablespoon maple syrup150ml red wine vinegar150ml water1 shot espressoRendered bacon fat (from earlier)MethodStart by finely chopping the smoked streaky bacon and adding it to a dry pan over medium heat. Stir occasionally as it cooks, allowing the fat to render and the bacon to turn golden and crispy. Once cooked, drain through a fine sieve, reserving bo...
Harissa & Honey Glazed Aubergine With Greek Yoghurt, Pomegranate & Coriander
2 medium aubergines3-4 tbsp olive oilSalt, to seasonFor the glaze:3tbsp harissa paste3tbsp honey3tbsp pomegranate balsamic vinegar*To serve:200g thick Greek yoghurt2 tbsp pomegranate seeds1 small handful fresh coriander, choppedDrizzle of good olive oilExtra balsamic vinegar, to finishMethodPrepare and Cook the AuberginePreheat the oven to 200ºC. Slice the aubergines in half lengthways. Score the flesh in a criss-cross pattern, being careful not to cut through the skin. Season the cut sides gen...
Gochujang Cured Egg Yolks
6 egg yolks250g Gochujang paste (fermented Korean red pepper paste)Method:Prepare the Gochujang BaseStart by spooning or piping a generous layer of gochujang into the base of a clean, shallow container. Use the back of a spoon to smooth the surface, then create 6 small indents in the paste, these will cradle your little yolks, keeping them in place as they cure.Separate & Drop In The YolksCarefully separate the yolks from the whites, making sure not to break them. Gently place each yolk into one...
Parisienne Gnocchi (I finally made it!)
Choux Pastry Base120ml milk120ml water115g unsalted butter2g salt2g sugarFreshly ground black pepper170g strong white flour250g eggs (approx. 4–5 large eggs, beaten)Flavourings10g fresh parsley, finely chopped10g fresh chives, finely chopped10g fresh dill, finely chopped10g fresh oregano, finely choppedZest of 1 lemon45g parmesan, finely gratedTo Finish100g unsalted butterZest & Juice of 1 lemon2-3tbsp capers8-12 sage leavesExtra herbs, to garnishMethod:Make the Choux PastryIn a medium saucepa...
Steak & Peppercorn Sauce
1 thick cut rib-eye steak (approx. 350-400g)2-3tbsp olive oil75g butter10 thyme sprigs - tied together1 garlic bulb, cut in half1 banana shallot, peeled & finely diced2tbsp green peppercorns1 garlic clove, peeled and crushed50ml brandy or cognac1tsp Dijon mustard200ml beef stock1tsp Worcestershire sauce150ml double creamSea Salt & Black PepperMethod:For the steak:Season the steak generously with salt and black pepper.Heat the oil in a heavy based, cast iron or stainless steel frying pan over a m...
Pickle Juice Hot Sauce
400g red chillies (Fresnos or similar)8-10 garlic cloves1L water30g fine sea salt (for a 3% brine)100-150ml pickle juice (from sweet & sour gherkins)50g olive oilSalt and pepper, to tasteOptional (for serving):Pickled gherkins, breadcrumbs, oil for fryingMethod:Ferment the ChilliesRemove the stalks from the red chillies but keep them whole. Place the chillies and peeled garlic cloves into a clean, sterilised jar. In a jug, mix 1L of water with 30g of fine sea salt until fully dissolved to create...
Hot Sauce 'Fruit' Roll-Up
475g Sriracha (or any THICK Hot Sauce)For the sherbet coating:50g caster sugar10-12g citric acid (baking grade)¼-½ tsp bicarbonate of soda (adjust to desired fizz)Method:Make the Roll-Up BaseStart by pouring the Sriracha directly onto a tray lined with a silicone baking mat. Using a spatula, spread the hot sauce into a smooth, even layer around 2-3mm thick. The sauce should be thick enough to hold shape but not so much that it won’t dry evenly.Dry the Hot SaucePlace the tray in a low oven se...
Harissa Paste
150-200g dried chilies (I used Kashmiri, Ancho, Arbol and Fresno)6 dried Guajillo chili peppers, destemmed and deseeded1 red pepper, roasted and peeled2tbsp cumin seeds2tbsp coriander seed1tbsp caraway seeds3-4 garlic cloves, finely minced or crushed1tbsp tomato paste3tbsp olive oil (plus extra for topping)1 lemon, zest & juice1tbsp red wine vinegar1tbsp smoked paprika1tbsp cayenne pepper1-2tsp sea salt Method:Soften the Chilies:Cut the stems off the dried chilies and shake out the seeds. Break...
Piri-Piri Sauce (Fresh & Cooked)
Fresh Piri Piri Sauce120g red Thai or African bird’s-eye chillies, stems removed1 medium onion, roughly chopped4-5 cloves garlic, peeledZest and juice of 1 medium lemon2 teaspoons smoked paprika50ml red wine vinegar50ml extra-virgin olive oil½ teaspoon kosher salt25g coriander, roughly choppedMethod:Blend the BasePlace the chillies, onion, garlic, lemon zest, lemon juice, smoked paprika, and salt into the bowl of a food processor or blender. Blitz on high speed for about 30 seconds until fine...
Bomba di Calabria (Calabrian Chilli Paste)
1 jar Calabrian chilli peppers in oil, whole4-6 garlic cloves75g sun-dried tomatoes1 tbsp dark balsamic vinegar5 tbsp extra virgin olive oil (plus more as needed)1 tsp sea salt1 tsp freshly cracked black pepper3-4 fresh basil leavesMethod:Drain the ChilliesBegin by draining the Calabrian chilli peppers through a fine sieve to remove any excess oil. This helps you better control the consistency of the final paste and prevents it from becoming greasy.Make the PastePlace the drained chillies into a...
Wood-Fired Calabrian Chilli Pizza with Capocollo & Salami
Pizza DoughPoolish:50g Water50g Strong Flour (00)1g YeastDough:Poolish ferment1g Yeast520g Flour325g Water11g Fine Sea SaltMake the PoolishIn a mixing bowl, combine the water, flour and yeast. Mix to form a smooth, batter-like consistency. Cover and leave at room temperature to ferment for 12-18 hours.Make the DoughAdd the poolish to a large bowl along with the remaining yeast, flour, water and salt. Mix everything together, then knead using the slap-and-fold technique for 5 minutes until smooth...
Nam Prik Pao (Thai Chilli Jam)
250g shallots, peeled (about 6-8 Thai red shallots 'Hom dang' )1 bulb garlic, cloves peeled & separated30g galangal, thinly sliced50g dried shrimp75g dried red chillies, stems and seeds removed1 tsp shrimp paste50g palm sugar80g tamarind paste4 tbsp fish sauce1 tsp salt150ml neutral oil (vegetable or similar)Char the AromaticsPlace the sliced shallots, garlic and galangal into a dry frying pan over medium-high heat. Cook, stirring occasionally, until charred at the edges and caramelised....
Sahawiq Akhdar (Green Yemeni Hot Sauce)
1 tsp cumin seeds½ tsp cardamom seeds1 tsp coriander seeds¼ tsp caraway seeds½ tsp black peppercorns50g fresh coriander, roughly chopped50g fresh parsley, roughly chopped10g fresh mint1 lemon, zest & juice (to taste)4-6 green jalapeño chillies2-4 cloves garlic½ tsp kosher salt, more to taste100g olive oil (plus more to adjust consistency)Method:Toast the SpicesAdd the cumin, cardamom, coriander, caraway and black peppercorns to a dry frying pan. Toast gently over a medium heat for 2–3 min...
Chips Beginner To Pro
Oven-Baked ChipsMaris Piper potatoesOlive oilSea saltBlack pepperPreheat your oven to 190ºC. Wash the potatoes and cut them into chip-sized batons, leaving the skin on for added texture and flavour. Place them in a bowl of clean water to rinse off excess starch and prevent oxidising. Once all are cut, drain and dry thoroughly using a clean tea towel. Transfer to a baking sheet, drizzle with olive oil, season generously with salt and black pepper, and toss to coat. Spread the chips out into a si...
Shito - Ghanaian Hot Sauce
2 medium onions, peeled and roughly chopped3-4 garlic cloves, peeled30g fresh ginger, peeled and roughly chopped10 Kpakpo shito peppers (or substitute with Scotch Bonnets), stems removed300ml vegetable oil40g tomato paste50g dried shrimp powder50g ground dried fish1 star anise½tsp ground cloves1tsp ground allspice2tsp paprika2tsp dried thyme2tsp dried rosemary2tsp black pepper2tsp chilli flakesSalt, to tasteMethod:Blend the AromaticsPlace the chopped onions, garlic, ginger, and chillies into a ...
Chorizo & Goat’s Cheese Stuffed Crispy Olives
40–50 large pitted green olives75g chorizo, finely diced50g firm goat’s cheese, diced50g cream cheese4 anchovies in olive oil, drained2 cloves garlic, crushed2 tbsp curly parsley, chopped1 tsp cracked black pepper100g plain flour2 eggs, beaten100g panko breadcrumbsSalt and herbs, to finishMethod:Make the FillingPlace the chorizo, goat’s cheese, cream cheese, anchovies, garlic, parsley and black pepper into a food processor. Blitz everything together until you have a smooth, thick paste. Tr...
Brown Butter Whisky (Fat Washed Whisky)
300g unsalted butter1 x 70cl bottle of whiskyMethod:Brown the ButterPlace the butter in a saucepan over medium heat. Cook until it begins to foam, stirring frequently. Continue until the milk solids turn golden brown and the butter smells nutty and toasty. Remove from heat.Combine with WhiskyPour the whisky into a large clean jar or container. Add the warm brown butter and stir or shake to combine thoroughly.Infuse at Room TemperatureLeave the mixture to sit at room temperature for 1–2 hours t...
Harissa & Honey Feta Rolls
400g feta cheese, diced250g ricotta cheese1tbsp fresh or dried thyme2-3 tbsp honey1tbsp smoked paprika1tbsp freshly cracked black pepper1tbsp harissa paste1 lemon, zested12 sheets filo pastry100g butter, melted100g hot honey, to finishMethod:In a mixing bowl, combine the feta, ricotta, honey, thyme, smoked paprika, cracked black pepper, harissa paste, and lemon zest. Mix thoroughly, breaking up the feta until the mixture is well combined and spreadable.Transfer the mixture into a piping bag and ...
Ramyun Fried Chicken
Chicken tenders2 whole eggs200g plain flour1 tsp salt1 tsp black pepper2 packs instant ramyun noodles (e.g., Nongshim)Seasoning packets from ramyunOil for deep fryingMethodPlace the dry ramyun noodles into a bowl. Use a rolling pin to crush the noodles into small shards and mix with included seasoning packets. Season the flour with salt and black pepper. Then coat the chicken in seasoned flour, then egg, then finally the crushed ramen mix, pressing gently to completely cover the chicken. Once a...
Testing The Best Fried Chicken Coatings
Egg & Seasoned FlourChicken tenders2 whole eggs200g plain flour1tsp salt1tsp black pepperOil for deep fryingMethod:Season the flour with salt and black pepper and whisk to combine. In a separate bowl, beat the eggs until smooth. Dip the chicken tenders into the beaten egg, then into the seasoned flour, making sure each tender is fully coated. For a thicker crust, go flour → egg → flour again. Deep-fry at 180°C for 3-4 minutes, until golden and cooked through. A single coat will be paler and...
Mayak Egg Yolks
For the Stock500g water1 piece kombu2 dried shiitake mushroomsFor the Marinade250g soy sauce250g kombu & shiitake stock125g honey2 spring onions, greens sliced½ onion, finely diced2 chillies, diced2–3 garlic cloves, minced4–5 coriander stalks, finely chopped1tbsp toasted sesame seedsEggs12 egg yolksMethod:Prepare the Kombu StockIn a saucepan, combine the water, kombu, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat and let steep for 30 minutes. Remove from the heat a...
Giant Cinnamon Roll
For the Dough300g strong white bread flour1tsp ground cardamom30g sugar6g salt15g yeast120g whole milk1 large egg100g butter, softenedFor the Filling150g dark brown sugar2tbsp ground cinnamon100g butter, softenedFor the Cream Cheese Frosting100g cream cheese, softened50g butter, softened100g powdered sugar1–2tbsp milk1 tsp vanilla extractMethod:Make the DoughIn a bowl, mix the flour, cardamom, sugar, salt, and yeast. Warm the milk until just lukewarm, then add it to the dry ingredients along w...
Croissant Bakewell Tart
French Shortcrust Pastry (Pâte Brisée)225g plain flour15g sugar¼ tsp salt110g cold butter, cubed1 large egg yolk, beaten3 tbsp ice-cold waterCroissant Frangipane100g butter100g sugar2 eggs150g croissants, toasted with and blitzed into fine crumbs25g flour30ml kirschFilling & Topping150g black cherry jam100g icing sugar30ml amarettoMethodPreheat the oven to 190°C.Make the PastryPlace the flour, sugar, and salt into a bowl and mix together lightly. Add the cubed butter and rub it into the flou...
Croissant Butter
250g croissants25g unsalted butter50g golden caster sugar80g pecans, roughly chopped50g white chocolate½ tsp cinnamon100g butter, room temperaturePinch of saltMethodPreheat the oven to 160ºC. Tear the croissants into bite-sized pieces and spread them out on a baking tray. Drizzle with melted butter and sprinkle with brown sugar. Bake for 15-25 minutes until crisp, golden brown, and slightly caramelised.Place the white chocolate on a lined baking tray and bake at 160ºC until golden brown, abou...
The Elvis Burger - Peanut Butter, Banana & Bacon
25g butter2 medium bananas4tbsp light brown sugar900g ground beef (80/20)2tspsalt1tsp black pepper8 slices smoked streaky bacon, cooked until crispy4 brioche buns8 tablespoons creamy peanut butter8 slices cheese (cheddar or American)MethodMake the Caramelised BananasPeel the bananas and cut each in half, then slice each piece lengthwise to make 8 pieces in total. Heat a large nonstick pan over medium heat and melt the butter. Add the bananas and sprinkle with brown sugar. Cook for 5 minutes turn...
Crispy Chicken Skin Peanut Butter
2kg chicken thighs (skin removed) 500g peanuts 1-2tbsp light brown sugar1tbsp salt1tsp MSG.MethodPreheat the oven to 180ºC. Lay the chicken skins flat on a lined baking tray, season generously with salt, and roast until golden brown and crisp, about 25-30 minutes. Drain the rendered schmaltz into a small bowl and set aside. Reduce the oven to 160ºC. Spread the peanuts onto a tray and roast for 10-15 minutes until golden brown. Let them cool completely. Once cooled, add the peanuts and crispy c...
Mayak Eggs Recipe | Drug Eggs
For the stock:500g Water1 piece Kombu2 dried Shiitake mushroomsFor the marinade:250g Soy Sauce250g Kombu & Shiitake Stock125g Honey2 Spring Onions (greens, sliced)1/2 Onion (finely diced)2 Chillies (diced)2-3 Garlic cloves (minced)4-5 Coriander stalks (finely chopped)1 tbsp Sesame Seeds (toasted)12 EggsMethod:Step 1: Prepare the Kombu StockMake the stock:In a saucepan, combine 500g of water with the piece of kombu and 2 dried shiitake mushrooms. Bring the mixture to a simmer over medium heat.Sim...
