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 juli...
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 seed...
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 f...
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 bac...
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 ...
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 wi...
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 c...
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 s...
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 ...
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, sprea...
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...
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 choppedMet...
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 pepp...
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 hou...
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 (veg...
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 taste100...
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 c...
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...
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...
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 th...
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,...
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 seasoni...
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 flo...
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 ...
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 powdere...
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 che...
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 butte...
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 ...
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...
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 ...
