Barry Lewis - My Virgin Kitchen - Delicious recipes you can make every day

COPYRIGHT

HarperCollins Publishers

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First published by HarperCollins Publishers 2017

FIRST EDITION

© Barry Lewis 2017

Cover layout design © HarperCollins Publishers

Cover photograph © Andrew Brown

A catalogue record of this book is available from the British Library

Barry Lewis asserts the moral right to be identified as the author of this work

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Source ISBN: 9780007544790

Ebook Edition © August 2017 ISBN: 9780007544806

Version 2017-07-25

DEDICATION

THIS BOOK IS DEDICATED TO EVERYONE THAT HAS SUPPORTED ME

IN THIS JOURNEY – THANK YOU SO MUCH FOR MAKING IT POSSIBLE

CONTENTS

COVER

TITLE PAGE

COPYRIGHT

DEDICATION

INTRODUCTION

GETTING KIDS AROUND THE TABLE

MY TOP 4 KITCHEN TIPS

SOME OF MY FAVOURITE KITCHEN UTENSILS

TOP 5 KITCHEN FAIL SOLUTIONS

10 TERMS USED IN THIS BOOK

20 FOOD HACKS

BASIC RECIPES

FEEL-GOOD RECIPES

CHICKEN, PORCINI & BARLEY SOUP

COCONUT CRUMBED CHICKEN WITH WARM MIXED BEAN SALAD

CAPRESE CHICKEN SALAD

TERIYAKI PORKLOIN & EGG-FRIED RICE

CHORIZO & SPINACH SCRAMBLED EGG BAGELS

LAMB KEBABS WITH SESAME FLATBREAD

LAMB & GINGER POTSTICKER DUMPLINGS

BEEF SATAY WITH NASI GORENG

STEAK & ROAST NEW POTATO SALAD

COD NUGGETS WITH KATSU DIP

SRIRACHA PRAWNS WITH GIANT COUSCOUS

SALMON RÖSTI ISLANDS WITH LEMON HORSERADISH

SWEET POTATO & KALE HASH

SESAME HALLOUMI BITES WITH SWEET PEPPER SAUCE

COURGETTI WITH RED PEPPER & SUNFLOWER SEED PESTO

SPICED LENTIL & CHICKPEAS WITH POACHED EGGS

SQUIDGY BEETROOT BROWNIES

STEAMED FRUIT WITH VANILLA CREAM

KIDS’ CORNER

HONEY MUSTARD CHICKEN WITH SPINACH MASH

PULLED PORK RAGU

LAMB & RED PEPPER HUMMUS WRAPS

GREEK LAMB SLIDERS

BOLOGNESE STUFFED BAKED TOMATOES

SIMPLE CHILLI WITH SPINACH RICE MOUNTAIN

TUNA & SWEETCORN FISHCAKES WITH MINTY PEAS

SALMON FISH FINGERS WITH PEA HUMMUS

CRAB RAVIOLI IN CHEESE SAUCE

KIDS’ PIZZA PARLOUR

HIDDEN VEGETABLE PASTA BAKE

BAKED BEAN BURGERS

OATY BLUEBERRY & BLACKBERRY CRUMBLE

HOMER-STYLE BAKED DOH!NUTS

RHUBARB & CUSTARD CREAM DODGERS

RICE KRISPIE POPCORN & HONEYCOMB TREATS

GIANT NUTELLA CROISSANTS

SMOOTHIE FRUIT SHOTS

STRAWBERRY FLAPJACKS

BABY BAKED ALASKAS

CHOCOLATE MOUSSE BALLOON CUPS

TASTE OF THE WORLD

GRILLED JERK CHICKEN

BANH MI CHICKEN SANDWICH

STICKY BBQ RIBS WITH FRESH RADISH SALAD

PINEAPPLE-GLAZED GAMMON, EGG & CHIPS

SWEDISH-STYLE MEATBALLS

GIANT BURRITO

MOUSSAKA

LAMB BIBIMBAP

RIB-EYE STEAKS WITH CHIMICHURRI SAUCE

SIMPLE COD TAGINE

GIANT SUSHI

MACKEREL ARANCINI

CHICKPEA CURRY

SPANISH TORTILLA

BURNING LOVE

PIZZA PARLOUR

EASY ARCTIC ROLL

GIANT LAMINGTON

GERMAN-INSPIRED SOFT PRETZELS

NOSTALGIC RECIPES

CHICKEN THIGH PARMIGIANA

FINGER LICKIN’ SOUTHERN FRIED CHICKEN

ULTIMATE BREAKFAST SANDWICH

LAMB SHANKS IN GRAVY

GOOD OLD BEEF & NOODLES

PULL-APART STEAK & CHEESE SHARER ROLLS

HOMEMADE KEBABS

EASY FISH CHOWDER

TUNA NIÇOISE

LOADED VEGGIE TACOS

EPIC LEMON MERINGUE PIE

JAMMY ICED BUNS

PINEAPPLE UPSIDE-DOWN MUFFINS

TWISTS ON CLASSICS

HASSELBACK CORDON BLEU CHICKEN

CURRIED CORNISH PASTIES

TEMPURA CAJUN BACON FRITTERS – A MODERN SPAM FRITTER!

CHORIZO SPAGHETTI BOLOGNESE

LAMB WELLINGTON

PIRI PIRI SHEPHERD’S PIE

MEXICAN LASAGNE

VEGGIE SAUSAGE ROLLS WITH CARAMELISED ONION CHUTNEY

MAC ’N’ CHEESE

POSH PIGS IN BLANKETS

SEA BASS WITH LIME BROWNED BUTTER AND PEACH SALSA

PEACH AND PEAR MELBA

BANANA AND BLUEBERRY BAKEWELL

BAKES & CAKES

PISTACHIO, LAVENDER & HONEY FRIANDS

S’MORE CHEESECAKE

HAZELNUT & MAPLE BACON COOKIES

GIANT DIGESTIVE

MOCHA BISCUITS

TOFFEE APPLE PIE

STRAWBERRY & MASCARPONE TARTS

APPLE, RAISIN & OAT COOKIES

JAFFA WHOOPIE PIES

VODKA JAFFA CAKES

GINGER LOAF WITH LIME ICING

MINTED MILLIONAIRE SHORTBREADS

PEACHES & CREAM ‘TRES LECHES’ BUNDT CAKE

NO-BAKE BOUNTY TART

OREO & ROLO BLONDIES

SALTED CARAMEL FONDANT PUDDINGS

PASSION FRUIT MERINGUE CAKE

CARROT CAKE CUPCAKES

PINEAPPLE AND LIME POTS

MALTED PEANUT BUTTER DRIP CAKE

MOCHA CUSTARD ÉCLAIRS

MANGO CRÈME BRÛLÉE

CONVERSION CHARTS

ALPHABETICAL LIST OF RECIPES

THANK YOUS

ABOUT THE PUBLISHER

Welcome to My Virgin Kitchen

Growing up I always had a fascination for food. I was never really afraid to try new things, but when it came to cooking I had very little exposure to it; sure, I licked the bowl when making cakes with my mother and, despite being awful at home economics at school, I did really enjoy trying to cook. I also enjoyed TV cookery shows and found them quite soothing to watch – my hero when I was younger was Keith Floyd. I loved his casual approach to cooking and the way he told the cameraman what to do. Those were also the days of classic TV chefs such as Delia, Gary Rhodes (loved his spiky hair) and good ol’ Ainsley Harriott and co in Ready Steady Cook . Then giants like Gordon Ramsay and Jamie Oliver burst on to the scene and took TV cooking up a notch. As I’ve said before, it was really Jamie Oliver who inspired me to pick up a camera. After watching him poach an egg as part of a more complex dish where he just pretty much threw the egg into the water, I was inspired to give food vlogging a go and MyVirginKitchen was born.

You see, when it came to the kitchen I was a virgin, a self-taught chap just having a go. I had no idea what I was really doing and not just when it came to the cooking – I’m talking about the filming, editing, presenting and all that goes with it. But that first poached egg I filmed worked; I had a couple of nice comments and things just rolled on from there. I found that rather than just inspiring myself, I was beginning to inspire others, too. I realised it was becoming a passion: the fear had gone and I’d fallen in love with the world of food. I started to make sacrifices, like giving up football or tennis, and focused more on putting out content. It brought my daughter Phoebe and me together – laughing and having fun in the kitchen – but learning, too. Instead of running around a football pitch I was making flapjacks with her and I loved it. My second daughter Chloe has grown up with a daddy who ‘does cooking videos on the internet’. Things evolved fast and now my wife, Becky (aka Mrs Barry), is part of this crazy world of vlogging, appearing whenever she can as well! It’s been an insanely crazy journey to date; if I’m honest it still just feels like one big day stitched together. But I’m going with the flow and would still do videos even if I had my old job. Cooking is simply what I do now and I love it.