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The Kids are Back in the Kitchen. Using up leftover pumpkin in a delicious pasta dish & muffinsEp47
27:31
Peter Sidwell's Kitchen

The Kids are Back in the Kitchen. Using up leftover pumpkin in a delicious pasta dish & muffinsEp47

It's half term and I have decided to take the kids out of school for a couple of days and spend some time together. I decided to use up some pumpkin that I had leftover from Halloween and make an easy recipe out of the roasted pumpkin with some garlic, walnut and parmesan cheese. The kids love parmesan cheese so I thought that this would be a good way of using up the pumpkin. This show is sponsored by Masterclass. Chapters 0:00-Intro 1:30-Boiling of the pasta 3:59-Making of pasta sauce 5:11-Adding the ingredients for making pasta sauce. 7:31-Getting the pumpkin ready 8:04-Adding walnut to the pan 9:41-Adding pumpkin to the pan 10:12-Adding of other ingredients 12:25-Adding the cooked pasta 13:05-Adding of grated parmesan 14:47-Serving of Pasta 17:15-Making of muffin 17:33-Soaking of pumpkin seeds in water 18:17-Mashing of the pumpkin 19:29-Adding the other ingredients for muffin 24:03-Getting them ready for the oven 25:39-Adding pumpkin seeds to the muffin 26:40-Bake it! Enjoy! Follow my channel for more easy recipes. Check out all the recipes at https://www.masterclass.co/ Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel. LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉.https://www.facebook.com/petersidwell. TWITTER 👉https://twitter.com/Petersidwell #trendingcookingvideos2021#freecookingvideosonline #onlinecookingclassesyoutube #easydinnerideas #easydinners #easydinnerrecipes #cookingvideos #cooking #cookingathome #food #foodie #foodporn #cookingwithlove #foodblogger #recipes #foodphotography #foodlover #homecooking #cookingvideo #foodstagram #cookingtime #cook #chef #easyrecipes #homemade #youtube #cheflife #healthyfood #youtuber #recipeoftheday #yummy#cookingtips
The Secret Behind Perfectly Delish Italian Soups
33:35
Peter Sidwell's Kitchen

The Secret Behind Perfectly Delish Italian Soups

So you fancy making my amazing Italian soups In this episode, we're taking you on a trip to Italy with a hearty and comforting bowl of Italian soup. This classic dish is full of flavour, packed with vegetables, and perfect for any season. We'll be walking you through our step-by-step recipe for Italian soup, starting with the base of aromatic vegetables and a flavorful broth. We'll show you how to select and chop your vegetables, and which herbs and spices to use to create the perfect balance of flavours. We'll also be sharing our tips and tricks for getting the perfect texture for your soup, whether you prefer a thick and hearty consistency or a lighter broth. And of course, we'll be topping it all off with some freshly grated Parmesan cheese and a sprinkle of parsley for the perfect finishing touch. So grab your apron and join us in the kitchen as we show you how to make this delicious and comforting Italian soup. It's the perfect meal for a cozy night in or a hearty lunch, and with our easy-to-follow recipe, you'll be able to make it again and again. All my recipes are available from www.petersidwell.com or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
"2 Tasty Pasta Recipes YOU Need to See!"
26:38
Peter Sidwell's Kitchen

"2 Tasty Pasta Recipes YOU Need to See!"

Join me in my kitchen for another tasty episode of Peter Sidwell's Kitchen: Ep 6 A Taste of Italy 2 Tasty Pasta Recipes YOU Need to See Welcome to Peter Sidwell's Kitchen ! In this exciting episode, we bring you two mouthwatering pasta recipes that are sure to impress your taste buds. Join us as we dive into the world of culinary delights and learn how to cook two amazing pasta dishes from scratch. In the first recipe, we'll be creating a classic Italian favourite: Creamy Carbonara with a Twist. Watch as our expert chef takes you through the step-by-step process of achieving the perfect al dente pasta, paired with a rich and velvety carbonara sauce. Get ready to tantalise your senses with the addition of crispy bacon, sautéed mushrooms, and a sprinkle of Parmesan cheese. This dish is sure to become a family favourite in no time! Next up, we're taking you on a culinary journey to the Mediterranean with our delectable Lemon Garlic Shrimp Pasta. Discover the magic of combining succulent shrimp, al-dente linguine, and a zesty lemon garlic sauce that will transport you to the sunny shores of Italy. Our chef will guide you through the art of infusing flavours and achieving the perfect balance of tanginess and freshness. You won't be able to resist going back for seconds! Whether you're a seasoned chef or a cooking enthusiast, these pasta recipes are guaranteed to inspire you in the kitchen. Join us on Peter Sidwell's Kitchen for an episode packed with delicious flavours, cooking tips, and a dash of entertainment. Grab your apron, gather your ingredients, and let's embark on a culinary adventure together! Don't forget to hit that like button, subscribe to our channel, and turn on the notification bell to stay updated with our latest episodes. Share your creations with us in the comments section below, and let us know which pasta recipe you enjoyed the most. Get ready to satisfy your pasta cravings and elevate your cooking skills with Peter Sidwell's Kitchen! All my recipes are available from www.petersidwell.com or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
"A Secret Ingredient for the Perfect Pesto Pasta!"
21:51
Peter Sidwell's Kitchen

"A Secret Ingredient for the Perfect Pesto Pasta!"

In this weeks episode I am going to share with how to make that delicious pesto pasta even more tasty and healthy at the same time. It's quick, easy and delicious. Recipe Spinach Pesto Spaghetti 300g Fresh spinach 2 Garlic cloves 100g Salted peanuts 100g Parmesan cheese or pecorino cheese Extra virgin olive oil 1 lemon 1/2 sliced of bread Freshly milled black pepper 30g Feta cheese (optional) 400g Dried spaghetti 200g Cherry tomatoes 2 tbsp Sherry vinegar 4 tbsp Extra virgin olive oil 1/2 tsp Honey Salt and pepper Here’s how Firstly get a large pan of salted boiling water, it’s really important that you use a large pan as the pasta needs lots of space to bounce around during the cooking process. Meanwhile to make this delicious pesto, place the spinach into a a food processor with the the 2 garlic cloves. Scatter in the salted peanuts, grate in the cheese and pour in the olive oil. Season up with a little black pepper. I like to add a squeeze of lemon juice and some bread crumbs to help bind the sauce together. Have a quick taste and season if required. Add the feta cheese if you fancy it. Cut the cherry tomatoes in half and add to a bowl with the vinegar, olive, honey and seasoning. Stir together and put to one side. Now that the pasta is almost cooked, lift a ladle of the pasta water into a large shallow pan, then add half the pesto and stir together. Do not put the pan on the heat. Lift the pasta out using a pair of tongs and transfer into the pesto pasta sauce. Stir together and serve up with the dressed cherry tomatoes. Keep the remaining pesto in a jar in the fridge for uptown 2 weeks, top tip pour a layer of olive oil on top of the pesto to trap the air out as it helps keep it for longer. All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
How to cook mushroom pesto pasta and homemade Limoncello
18:10
Peter Sidwell's Kitchen

How to cook mushroom pesto pasta and homemade Limoncello

Welcome to our delicious cooking show, where we bring you mouthwatering recipes and culinary inspiration! In this episode, we're diving into the world of Italian flavours as we whip up a delectable Mushroom Pesto Pasta and indulge in the refreshing tang of homemade Limoncello. Join us as we guide you through the step-by-step process of creating a truly delightful dish that will leave your taste buds begging for more. We'll start by introducing you to the star ingredient - mushrooms! Learn about different mushroom varieties and discover the best techniques to bring out their earthy flavours. We'll then demonstrate how to prepare a vibrant and aromatic pesto sauce, using fresh basil, garlic, pine nuts, and, of course, those magnificent mushrooms. Once our pesto is ready, we'll show you how to perfectly cook your pasta to achieve that ideal al dente texture. Watch as we combine the cooked pasta with our fragrant mushroom pesto, ensuring every strand is coated in the luscious sauce. You won't be able to resist the savoury aroma wafting from your kitchen! But that's not all! In this episode, we also venture into the realm of homemade liqueurs and present you with a delightful Limoncello recipe. Discover the secret behind this zesty Italian favourite as we share our expert tips and tricks for infusing lemons with vodka and transforming them into a tantalising citrus liqueur. With its vibrant yellow colour and refreshing taste, Limoncello is the perfect digestif or a delightful addition to cocktails. Whether you're a seasoned chef or just starting your culinary journey, this episode is sure to inspire and satisfy your cravings for exquisite Italian cuisine. So grab your apron and join us as we explore the wonders of Mushroom Pesto Pasta and indulge in the tantalising taste of homemade Limoncello. Subscribe to our channel and hit the notification bell to stay updated with our upcoming episodes, filled with more scrumptious recipes and culinary adventures. Let's get cooking! All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
"Unlock the Secret of Perfect Pizza at Home - Episode 13"
23:26
Peter Sidwell's Kitchen

"Unlock the Secret of Perfect Pizza at Home - Episode 13"

Join me in my kitchen and learn to way you can up your pizza game in your kitchen at home. RECIPE Pizza Bianca - Mascarpone, ham and chilli pizza DONE - pdf creat Makes 4 pizzas 500g Strong bread flour 7g Dried Yeast 10g Salt 325ml water 3 tbsp Polenta or ground semolina For the topping: 250g Mascarpone cream 4 tbsp Extra virgin olive oil 2 Red chillies, finely diced 2 tbsp Mini capers 8 Slices of Parma ham 16 Basil leaves 60g Rocket leaf Here’s how: Pour the flour, yeast and salt into a mixing bow. Using your hands blend the ingredients together. Make a well in the centre of the flour and pour in the water. Using your hand in a claw shape roll it around the bowl to mix together until it forms a soft ball of dough. Transfer the mixture onto a lightly floured work surface and knead for 10 minutes until smooth and stretchy. Return the dough back to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size. You can also place the dough in the fridge overnight to prove as the cold temperate of the fridge will slow to proving process down and develop the flavour. Scoop the dough back out of the mixing bowl onto a lightly floured work surface, dust with a little flour on top and knock all the air out with your hands. Divide the dough into 4 portions and roll out into pizza shapes. Place the pizza bases onto baking sheets ready for the topping. Spoon the mascarpone out onto the pizza bases.n You want 5-6 small spoons of the cream per pizza. Pour over a drizzle of olive oil and scatter with freshly chopped chilli and capers. Lay the parma ham on top of the pizza and season with a little black pepper. Repeat the process until you have topped all the pizzas. Bake in a hot oven 200c for 12-15 minutes or until golden. To finish the pizza scatter over the fresh basil leaves and rocket leaf for a nice fresh flavour. Some good wines to go with white pizzas are  Pinot Grigio, Falanghina, and even Prosecco.  All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
How to Make Roasted Butternut Squash Filled Tortellini Pasta
35:22
Peter Sidwell's Kitchen

How to Make Roasted Butternut Squash Filled Tortellini Pasta

Join me in my kitchen as I share my top tips for making fresh pasta, then how to fill and make a simple sauce to serve it in. Recipe: Roasted Butternut Squash filled Tortellini Pasta Learning to make fresh pasta and delicious fillings is a great skill to have, I love to make pasta on a rainy afternoon when I find myself with a little time. Once you have tried fresh pasta you will love it and what to make it again and again. A rich buttery sauce with fresh herbs, garlic and crunchy walnuts makes for a great dish. Ingredients Serves 4 375g OO pasta flour 3 eggs plus 1 egg yolk 1 Butternut squash 2 tbsp Olive oil Salt and pepper 200g Ricotta cheese 30g Grated parmesan cheese 3 Garlic cloves crushed 80g Butter 1 tbsp Thyme fresh and chopped 100g Walnuts Black pepper Here’s how Place the flour, eggs and extra yolk into a food processor and blend together until it forms a dough. Roll the dough into a ball, cover and place in the fridge to rest for 1 hour. Meanwhile to make the filling for the pasta, cut the butternut squash in half longways and place on a baking tray. Cut a criss cross pattern into the cut side of the squash and drizzle with a little olive oil. Season with salt and pepper as this will help bring out the flavour of the squash. Roast in the oven for 30-40 minutes or until soft. When cooked remove from the oven and using a spoon carefully scrape out the inside of the squash and transfer into a mixing bowl to cool down. Once cooled add the ricotta cheese and grated parmesan cheese. Stir together and place in a piping bag in the fridge until your pasta is ready. Remove the pasta from the fridge and cut into 4 equal portion. Take 1 portion and press it down flat before you run through the pasta machine on its widest setting. Once rolled, fold in half and repeat the process 10 times. Then adjust the pasta machine to the next setting down to make the rollers smaller. This time, don’t fold the pasta and just run it through the rollers. Adjust the rollers again and run the pasta through without folding, continue this until you reach number 6 of the pasta rollers. You should now have a nice long even sheet of pasta. Pipe approximately a teaspoon full of the filling from the piping bag in the centre of the sheet of pasta. Repeat the piping leaving a 3cm gap between each portion of pasta filling. Brush the pasta with a wet pastry brush all the way round each portion of pasta filling. Fold the pasta over to seal the pasta filling up. Run your fingers around the filling to push out any air pockets. Use a pasta wheel to cut into parcels. When you have finished creating all the pasta store them on a flat plate or tray dusted with ground polenta. To make the sauce before you cook your pasta, place the butter into a large shallow pan with the crushed garlic. Add the chopped fresh thyme and walnuts and cook gently for 3-4 minutes. Meanwhile cook the filled pasta in a large pan of salted boiling water for 2 minutes. While the pasta is cooking lift out a ladle full of the cooking water and add to the butter, garlic and nut to help form a sauce. When the pasta is cooked lift out with a slotted spoon and transfer into the butter sauce. Toss the pan if you can rather than stirring together, that way you won’t break up the pasta. Serve the pasta up with a little fresh black pepper and some freshly grated parmesan cheese. Try serving with a nice chilled Pinot Grigio Recipe by Peter Sidwell All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
Have You Tried This Mouthwatering Biscotti and Semifreddo Combo?
19:20
Peter Sidwell's Kitchen

Have You Tried This Mouthwatering Biscotti and Semifreddo Combo?

Welcome to our latest episode of culinary adventures, where we're diving into the world of Italian desserts. In this video, we'll be showing you how to make two classic Italian treats - biscotti and tiramisu semifreddo - that are sure to impress your taste buds and your guests! First up, we'll be making biscotti, which are crunchy, twice-baked cookies that are perfect for dipping into your morning coffee or afternoon tea. Our recipe is simple yet delicious, with the perfect balance of sweetness and crunch. We'll guide you through the process step by step, so even if you've never baked biscotti before, you'll be able to follow along with ease. Next, we'll be making tiramisu semifreddo, a frozen twist on the classic tiramisu dessert. Our recipe combines rich mascarpone cheese with espresso and ladyfingers, and is frozen to create a decadent and refreshing dessert that's perfect for any occasion. We'll show you how to make the perfect tiramisu semifreddo, with all the tips and tricks you need to create a show stopping dessert that your guests will love. So join us in the kitchen as we take you on a journey through the flavors of Italy, and learn how to make these two classic desserts that are sure to become staples in your culinary repertoire. All my recipes are available from www.petersidwell.com or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
"You Won't Believe How Delicious THIS Bagel Is!"
23:49
Peter Sidwell's Kitchen

"You Won't Believe How Delicious THIS Bagel Is!"

"You Won't Believe How Delicious THIS Bagel Is!" this weeks show see Pete making some easy bagels with fat free cream cheese flavoured with garlic and chives. Get the recipe here: Easy Seeded Bagels Ingredients 475g Strong bread flour 1 tbsp Ovaltine malt powder 7g Dried Yeast 10g Salt 325ml water 1 beaten egg 50g Mixed seeds For the Cream Cheese: 500g 0% Greek Yogurt 1 tbsp Salt 1 Garlic clove 2 tbsp Chopped Fresh Chives Here’s How: Pour the flour, yeast, malt and salt into a mixing bowl, using your hand blend the ingredients together. Make a well in the centre of the flour and pour in the water. Using your hand in a claw shape roll it around the bowl to mix together until it forms a soft ball of dough. Transfer the mixture onto a lightly floured work surface and knead for 10 minutes until smooth and stretchy. Return the dough back to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size. You can also place the dough in the fridge overnight to prove as the cold temperate of the fridge will slow to proving process down and develop the flavour. Scoop the dough back out of the mixing bowl onto a lightly floured work surface, dust with a little flour on top and knock all the air out using your hands. Roll the dough out to approximate 3cm thick and use a 9cm cutter to cut out approx 9 circles. Using a 3cm cutter, cut out the centre of the dough to make a bagel, then transfer onto a non stick baking tray. Brush the bagels with the beaten egg, then sprinkle with the mixed seeds. Leave the bagels to prove for 1 hour until they double in size. Bake in a pre heated oven 200c for 20 -25 minutes or until golden and fully baked both on top and underneath. These bagels are delicious served with cream cheese. In a bowl mix together the salt and the yoghurt. Place in a sieve over a bowl and leave to drain for a few hours or over night. This will create a lovely thick, cream cheese texture. Then, add in the chopped garlic and herbs and mix together well. Serve smeared on your seeded bagels for a delicious lunchtime treat. Recipe by Peter Sidwell All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
3 Fish Suppers You Won't Believe You Can Make in 15 minutes!
30:44
Peter Sidwell's Kitchen

3 Fish Suppers You Won't Believe You Can Make in 15 minutes!

In this episode Pete has been shopping in his local Booths supermarket for 3 different type of fish, cooked in parcels with 3 different flavours. Super easy, super tasty and super delicious. All my recipes are available from www.petersidwell.com or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Ingredients : - Sea bass Serves 2 2 Sea bass fillets 400g Tin chopped tomatoes 1 Lemon 70g Green pitted olives 100ml White wine 1 tsp Fennel seeds Salt and pepper 1 tsp Olive oil 6 Basil leaves 1 Clove of garlic Here’s how Pour the tinned tomatoes through a sieve over a bowl and allow the excess liquid to drain away, this will improve the flavour. Take 2 pieces of baking parchment or foil Divide the tinned tomatoes between the two pieces of paper and place in the centre. Sprinkle over some fennel seeds and a little salt Add the pitted olives and tear up the basil before placing on top of the tomatoes. Add a splash of dry white wine and drizzle of extra virgin olive oil. Crack the garlic clove with the back of your knife and add to the parcel. A squeeze of lemon juice with complete the sauce. Add the fish fillet skin side up so that the flavour and moisture travels up into the fish. Fold the parcel up and bake in the oven for 12-15 minutes pre heated oven 170c - Smoked Haddock 1 Fillet of smoked haddock 250g Baby potatoes sliced thinly 1 Large leek sliced 1/2 tsp Salt and some black pepper 1 Lemon 1 tsp Dried tarragon 50ml Sour cream 100ml Dry white wine Here’s how Slice the new potatoes as super thin as possible and place in a bowl with the sliced leeks. Season the vegetables with salt and pepper before mixing together. Place the leek and potatoes onto a large sheet of baking parchment or foil to create a base for the fish to sit on. Spread out the vegetable to approximately the same size as the fish. Add a sprinkle of dried tarragon along with the juice of half a lemon. Pour or spoon the sour cream onto the vegetables to create a sauce as the fish is cooking. Add a splash of wine before placing the fish skin side up on top of the leeks and potatoes. Fold the parcel up to seal in the flavour and bake in a pre heated oven 170c for 20 minutes. - Salmon with Tender Stem Broccoli Serves 2 400g Fillet of salmon cut into 2 portions 8 Stems of broccoli 1 thumb ginger 1 Red chilli 1 Garlic clove 1 Lime 2 tbsp Dark soy sauce 1 tbsp Sesame seeds Here’s how Take the tender stem broccoli and trim the bottoms. Slice the ginger skin is fine and add to the broccoli. Chop the red chillis and crush the garlic before adding to the broccoli. Take your baking parchment and layout on the work top. Mix the broccoli, ginger, chilli and garlic together before placing on the parchment paper with a drizzle of olive oil and a sprinkle of black pepper. Add a drizzle of the soy sauce and a sprinkle of sesame seeds. Cut the lime in half a squeeze half over each parcel. Add the salmon on top of the broccoli skin side to make sure all the flavour can travel up into the fish. Fold the parcels up and place in a pre heated oven 170c for 12-15 minutes. Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
Learn How to Cook a Super Easy French Onion Pasta Recipe in Less Than 30 Minutes!
18:35
Peter Sidwell's Kitchen

Learn How to Cook a Super Easy French Onion Pasta Recipe in Less Than 30 Minutes!

This week I am cooking up another delicious recipe. French Onion pasta, this recipe is vegetarian, super easy and packed full of flavour. You can even make a French onion soup first and then make this recipe for dinner. For the recipe go to petersidwell.com or you can download my free app Peter Sidwell's Kitchen Here's my recipe French Onion Pasta Serves 4 Ingredients 2 Large white onions 4 Garlic cloves 1 tbsp Fresh rosemary 2 Bay leaves 50g Salted butter 150g Finely grated parmesan cheese 400g Spaghetti Salt and pepper Here’s how Slice the onions as thinly as possible and place in a shallow pan on a medium heat with a splash of olive oil. Season with a little salt as this will help draw out the water from the onions and speed up the caramelisation process. When the onions are a deep golden brown add the chopped garlic, rosemary and herbs. Meanwhile cook the spaghetti in a large pan of salted boiling water for 9 minutes. After 7 minutes of cooking the pasta lift out one large ladle full of the pasta water and add to the onions. Heat the up up and boil together. Add the butter and half the cheese before stirring together. When the pasta has cooked for 9 minutes, use a pair of tongs, lift out the pasta and transfer straight into the pan with the onions. Stir together and serve with the remaining grated cheese and a final drizzle of extra virgin olive oil. Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
How to cook a Fillet of Halibut with a Walnut Crumb and Grapefruit Salsa
29:39
Peter Sidwell's Kitchen

How to cook a Fillet of Halibut with a Walnut Crumb and Grapefruit Salsa

In this episode I am supporting British Heart Health by creating a delicious healthy recipe that incorporates California Walnuts and Florida Grapefruit. I am also making some yummy sour cherry and orange muffins For all my recipes go to www.petersidwell.com or download my free recipe app Peter Sidwell's Kitchen Recipe Halibut with Florida Grapefruit and California Walnuts Serves 4 Ingredients 4 fillets of halibut 1 tbsp Olive oil Salt and pepper For the topping 70g California walnuts 30g Panko breadcrumbs Parsley 3 tbsp olive oil For the salsa 1/2 Red onion 2 Florida Grapefruit 1/2 Fresh red chilli 1 Fennel bulb finely chopped 1 Handful flat leaf parsley 3 tbsp Extra virgin olive oil Here’s how Pat the fish fillets dry with a kitchen bowl, then drizzle with olive oil and season with sea salt and pepper. Pre heat a non stick frying pan on a medium heat. Place the fish into the pan and cook on one each until golden. Meanwhile to make the topping, chop the California walnuts and place in a shallow bowl with the chopped parsley, breadcrumbs and olive oil. Turn the fish over and top with the walnut crumb. Place the fish still in the frying pan into the oven at 160c and cook for 12 minutes or until the fish is cooked. Time to make the salsa, chop the red onion as finely as you can and place in a bowl with the juice of the Florida Grapefruit and the chopped red chilli. Stir together to help the acidity of the grapefruit pickle the onion and chilli for a nice tangy flavour. Add the chopped fennel and stir together once again. Finally add the olive oil and chopped parsley to create a delicious salsa, When the fish is cooked remove from the oven and serve with the salsa. Sour cherry, Orange and Orange Muffins with Pumpkin Seed Ingredients Makes 12 muffins 375g Self raising flour 1/4 tsp Baking powder 125g Caster Sugar 225ml Milk 125ml Rape seed oil 2 Large free range eggs 1 tsp Orange blossom 100g Sour cherrys 4 tbsp Pumpkin seeds 100g Icing sugar 2-3 tbsp Orange juice Here’s how Take two mixing bowls and add the flour, baking powder and sugar to one bowl, then add the eggs, milk, orange and oil to the other and whisk together. Scatter the cherries and pumpkin seeds into the dry mix bowl, then pour the liquid in. Fold the two mixtures together, but don’t over mix as you don’t want a smooth cake batter, muffin batter should be a little lumpy. Place 12 bun cases into a deep muffin tray and divide the mixture evenly between all 12 cases. Scatter with more pumpkin seeds and bake in a pre heated oven 170c for 20 minutes or until golden. While the muffins bake mix together the icing sugar and orange juice to form a glaze ready to pour over the muffins when cooled a little. All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
Learn the Secrets to Perfect Pancakes and Blueberry Muffins - Episode 7!
21:09
Peter Sidwell's Kitchen

Learn the Secrets to Perfect Pancakes and Blueberry Muffins - Episode 7!

In this episode Pete shares his perfect recipe for fluffy pancakes and epic blueberry muffins Peter Sidwell's Kitchen is a weekly cookery program filmed in the Uk's Lake District. RECIPES Pancakes Ingredients 200g Self raising flour 3 large free range eggs 200ml Milk 1 tsp Honey 200g Frozen blueberries 4 tbsp Maple syrup 1 Lime Place the flour, eggs, milk and honey into a mixing bowl and whisk together until smooth. Leave the pancake batter to rest for 10 minutes before cooking. Meanwhile place the blueberries, maple syrup and lime juice into a pan on a medium heat to cook together into a simple fruit compote. To cook the pancakes, pre heat a non stick frying pan with a tiny amount of oil. Pour a ladle full of the pancake batter into the centre of the pan and let it naturally spread into a circle. Cook the pancake for 2 minutes on one side, then flip over and cook the other side. Repeat the process until you have cooked all the mixture. Serve the pancakes up with the blueberry and maple syrup sauce. Blueberry and Maple Syrup Muffins 375g Self raising flour 1/4 tsp Baking powder 125g Caster Sugar 225ml Milk 125ml Rape seed oil 2 Large free range eggs 1 Lime 200g Frozen blueberry’s 50g Rolled oats 3 tbsp Maple Syrup Here’s how Take two mixing bowls and add the flour, baking powder and sugar to one bowl, then add the eggs, milk, lime zest and oil to the other and whisk together. Scatter the blueberries into the dry mix bowl, then pour the liquid in. Fold the two mixtures together, but don’t over mix as you don’t want a smooth cake batter, muffin batter should be a little lumpy. Place 12 bun cases into a deep muffin tray and divide the mixture evenly between all 12 cases. Scatter with the oats and bake in a pre heated oven 170c for 20 minutes or until golden. When the muffins are baked, remove from the oven and drizzle over the maple syrup. All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
How to Impress the Family with the Best Christmas Cocktails for Christmas Dinner
20:02
Peter Sidwell's Kitchen

How to Impress the Family with the Best Christmas Cocktails for Christmas Dinner

Join me, Peter Sidwell in my kitchen and learn how to make the most delicious cocktails that are perfect for kicking off the big day. Lemon Meringue Martini- makes 4 4 tbsp Lemon curd 100ml Limoncello if you don't have this, you can replace this with an equal amount of vodka 100ml Vodka 2 freshly squeezed lemon juice Ice cubes Swiss Meringue 3 egg whites Pinch of salt 300g caster sugar 4 chilled serving glasses Place the lemon curd, Limoncello, vodka and ice cubes in a shaker and shake to combine. Taste and add more lemon juice if you like the cocktail to be more tart in flavour (I personally prefer this) Shake once more to combine the lemon juice. Strain this into 4 chilled serving glasses evenly For the meringue, bring a pan of water to a gentle boil Place a bowl on top of the pan and add the egg whites and sugar Whisk the ingredients together, until it forms a soft fluffy meringue that holds its shape Pipe the meringue on top of the lemon cocktail. With a blow torch, just brown the edges of the meringue Here are the recipes Mulled red berry warmer 500g frozen mixed berries 250g Sugar 500ml water 2 cinnamon sticks 1/2 nutmeg 6 cloves 2 or 3 star anise 1 clementine (cut in half) Add the washed berries, the spices, the clementine and water to a large casserole pan. Let it boil (covered with a lid) until the berries are pale and have released most of their juices. Make sure the berries don’t break, as this will make your cordial cloudy.  Pour the fruit through a fine sieve into a jug. Transfer the cordial into a bottle and keep in the fridge ready for use. When ready to serve, add 1 part cordial with 4 parts water to a glass. You may want more or less water depending on your own preference. Delicious both warm and cold All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
How to Make Mushroom Pasta Ragu - This dish is rich and delicious!
10:59
Peter Sidwell's Kitchen

How to Make Mushroom Pasta Ragu - This dish is rich and delicious!

How to Make Mushroom Pasta Ragu - This dish is rich and delicious! Join me in my kitchen as i share how to cook some amazing dishes well, learn how a pro chef makes dish that bit better ! Mushroom carbonara with Worcestershire sauce Ingredients 400g Pasta 2 tbsp Olive oil 300g Mushrooms button Salt pepper 1 Garlic clove chopped 1 tbsp Fresh rosemary chopped 30g Butter 2 tbsp Worcestershire sauce 80g Parmesan cheese Here’s how Place your pasta in to a large pan of salted boiling water and cook for 9 minutes and 9 minutes only, you don’t want to over cook your pasta as it is going to a sauce and it will continue to cook. Meanwhile pre heat a large non frying pan. Slice the mushrooms, then crush and chop the garlic. Sprinkle some salt direct into the frying pan before adding the mushrooms and garlic. The salt will be in direct contact with the mushrooms and the heat of the pan, this will help draw out the moisture of the mushroom as quickly as possible. Add a splash of olive oil and continue to cook for 5 minutes or until the water in the pan from the mushrooms has evaporated. Add the chopped rosemary and add in the butter. Stir the pan together to get all those lovely flavours bubbling away. Now this is the bit where the Italians need to look away as they won’t like it!!! Add in the Worcestershire sauce. Lift out a ladle of the cooking water from the pasta and add it to the mushrooms. Turn the heat up as you want to reduce the liquid in the pan. Drain the pasta or lift out with some tongs and add to the sauce. Finish the dish with finely grated parmesan cheese and a little black pepper. Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
Easy recipes for dinner|Apple & Blackberry Crumble Cake|Pomegranate Glazed Chicken|Cous Cous |EP45|
25:58
Peter Sidwell's Kitchen

Easy recipes for dinner|Apple & Blackberry Crumble Cake|Pomegranate Glazed Chicken|Cous Cous |EP45|

In this episode, I’ll be making Apple & Blackberry Crumble Cake followed by Pomegranate Glazed Chicken and Cous Cous. I love crumble cakes, they’re super easy to make and the combinations are endless. Recipes Apple and Blackberry Crumble cake Ingredients 250g Salted butter (room temp) 250g Golden caster sugar 1 tsp Vanilla extract 4 Free range eggs 250g Self-raising flour For the crumble 150g Plain flour 75g Butter 75g Golden caster sugar 1/2 tsp Cinnamon For the filling 200g Blackberries 1 Cooking apple (peeled, cored and diced into 1/2cm cubes) 1 Lemon 100g Sugar 1 cinnamon stick 1 Star anise Buttercream 200g Icing sugar 100g Butter room temp 1 tsp Lemon juice Method Place the butter and sugar into a mixing bowl, then beat together until light and fluffy. Add the vanilla, then add the eggs one at a time making sure you mix thoroughly together in-between each egg. Sieve the flour into the mixture and stir together. Divide the cake mixture in-between 2 20cm sandwich tins. For the crumble topping rub together the flour and butter to create a crumble, then add the sugar and cinnamon and stir together. Sprinkle the crumble mixture over one of the cakes before it goes in the oven as that one will be the top of the cake. Bake in a preheated oven 170c for 20-25 minutes or until the tops are firm to the touch. Meanwhile to make the compote place all the ingredients into a non-stir pan and cook on medium heat. It’s important not to stir the compote lots as you don’t want the fruit to break up too much. When the liquid has reduced by half remove from the heat and leave to cool. Beat together the buttercream ingredients until light and fluffy. When the cakes are baked remove them from the oven and leave them to cool for 15 -20 minutes before removing them from the tins. When the cakes are fully cooled, spread the buttercream on the top of the cake that does not have the crumble on. When spreading the buttercream try to make a raised lip around the edge so that it holds the blackberry and apple compote in. Add the compote and top with the crumble topping cake. Pomegranate Glazed Chicken with Dukha and Fruity Cous Cous Serves 4 Ingredients 4 Chicken breasts skinless and boneless 2 tbsp olive oil 1 tsp salt 1 tsp Pepper 2 tsp ground cumin 1 Clove garlic 2 Pomegranates cut in half seeds and juice in a bowl ready 2 tsp Honey Dukha 4 tbsp sesame seeds 1 tsp coriander seeds 1 tsp cumin seeds 2 tbsp Nuts walnuts and almonds are my favourite Salt and pepper For the couscous 200g Couscous 300ml Vegetable stock (boiling) Salt and pepper 1 tin peaches 400g tin 40g Seeds 100g Feta cheese 1 lemon 3 tbsp olive oil 1 handful of fresh mint Method Place the couscous into a bowl with a little salt and pepper Pour over the boiling stock and stir once, then leave for 10 minutes. Once the couscous has absorbed all the liquid and it looks fry on the top, then and only then fluff it up with folk. Roughly chop the peaches and add to the bowl with the seeds, crumbled feta, lemon juice and olive oil. Add the fresh mint and stir together. Taste and season with additional salt and pepper if needed. To make the Dukha simple place all the ingredients onto a non-stick baking tray and cook in the oven for 10 minutes at 170c or until golden. When roasted place in a pestle and mortar and crush together. When cool keep in a glass jar or container. To cook the chicken, first, score smooth side with a sharp knife 6 Times approximately 1/2cm deep. Place the chicken in a bowl with olive oil, salt, pepper and ground cumin. Mix and leave for a few minutes. Preheat a non-stick large frying pan, when hot carefully place the chicken cut side down into the frying pan. Cook until golden, then turn over and add the Pomegranate. Continue to cook the chicken and reduce the juice to a syrup. Use a digital probe to chicken if the chicken is cooked, it should be over 75c if you’re not sure cut the chicken in half to see if it's cooked. When the chicken is cooked sprinkle over the Dukha mixture and serve with the couscous. Enjoy!! Follow my channel for more easy recipes. Check out all the recipes at https://www.masterclass.co/ Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel. LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉.https://www.facebook.com/petersidwell. TWITTER 👉https://twitter.com/Petersidwell #trendingcookingvideos2021#freecookingvideosonline #onlinecookingclassesyoutube #easydinnerideas #easydinners #easydinnerrecipes #cookingvideos #cooking #cookingathome #food #foodie #foodporn #cookingwithlove #foodblogger #recipes #foodphotography #foodlover #homecooking #cookingvideo #foodstagram #cookingtime #cook #chef #easyrecipes #homemade #youtube #cheflife #healthyfood #youtuber #recipeoftheday #yummy#cookingtips
How to Make Greek-Style Spinach, Feat and Halloumi Pie. Peter Sidwell's Kitchen Episode 41
19:41
Peter Sidwell's Kitchen

How to Make Greek-Style Spinach, Feat and Halloumi Pie. Peter Sidwell's Kitchen Episode 41

In this recipe, I”ll be making Spinach Pie with Halloumi & Cherry Cola Brownie. This delicious Spinach Pie is topped with a crunchy Halloumi & Cherry Cola Brownie, making this meal the perfect combination of sweet and salty. Here are the recipes Spinach and Feta Pie Ingredients 800g Spinach 1 tsp Salt 1 tsp Olive oil 200g Feta cheese 250g Halloumi cheese 3 eggs 100g Walnuts 1 nutmeg Pepper for seasoning 1 tsp nigella seeds 1 tsp sesame seeds 1 tsp dried oregano 50g melted butter 250g Filo pastry Here’s how Preheat a large non-stick pan and add the oil, salt and spinach. Place the lid on the pan to trap the heat in and cook for 5 minutes. Once the spinach is cooked remove it from the heat and place it in a sieve over a bowl. Press the spinach with the back of a spoon to push out all of the moisture, it is really important as it will help make sure your pie stays crispy. Crumble the feta cheese into a bowl and grate the halloumi cheese in. Add the eggs, walnuts and cooked spinach. Stir in a few Nigella seeds, oregano and sesame. Season with a little black pepper and freshly grated nutmeg. Mix together to form the filling of your pie. Unwrap the filo and brush each layer with it. Little melted butter. Lay the pastry into a deep pie dish making sure there is a good overhang of pastry as this is going to fold into the middle to make the top of the pie. Once you have placed all the pastry into the dish add the pie filling making sure it is pushed into all the corners. Fold the overhanging pastry into the middle to cover the filling and brush with the remaining melted butter. Sprinkle over a few of the remaining nigella and sesame seeds along with a little oregano. Bake in a preheated oven for 20-30 minutes 170c or until golden and crisp. Chapters 0:00-Intro 0:56-Drawing out moisture from spinach. 2:08-Making the filling with halloumi 4:02-Cooling the spinach and squeezing out the remaining moisture 6:07-Adding the spinach, eggs, nutmeg, fetter cheese and mix it. 8:23-Getting it ready to bake 13:58-filling the pastry with spinach 15:24-Adding butter to the pastry along with oregano, onion seeds, sesame seeds 16:14-Ready to bake 18:07- Ready to serve Cherry Cola Brownies Make one brownie in a Square Masterclass Brownie tin Ingredients 330ml Cherry cola boiled and reduced to 3-4 tbsp of syrup 185g 70% Dark chocolate 185g Salted butter 1 tsp sea salt 3 Large Free-range eggs 100g caster sugar 175g brown sugar 85g Plain flour 40g Cocoa powder Here how Place the dark chocolate and butter into a large glass bowl over simmering water and leave to slowly melt. Meanwhile, whisk together the two sugars and the eggs until they double in size and are light and fluffy, it should take about 5-10 minutes. When the chocolate and butter have melted, pour them into the beaten eggs and mix together being careful to not knock out the air. Sieve in the cocoa powder and flour, swap over spoons to metal ones and fold in the flour, again be really careful to not knock out the air. Pour the brownie mix straight into the Masterclass square brownie tin. Sprinkle over the chunks or buttons of white chocolate and drizzle the syrup over the top of the brownie before baking. Bake in a preheated oven 170c fan for approximately 20-25 minutes. When baked remove from the oven and leave to cool before serving. 16:39-Intro 16:43-Making of cherry cola brownie. Follow my channel for more easy recipes. Check out all the recipes at https://www.masterclass.co/ Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel. LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉.https://www.facebook.com/petersidwell. TWITTER 👉https://twitter.com/Petersidwell #trendingcookingvideos2021 #freecookingvideosonline #onlinecookingclassesyoutube #easydinnerideas #easydinners #easydinnerrecipes #cookingvideos #cooking #cookingathome #food #foodie #foodporn #cookingwithlove #foodblogger #recipes #foodphotography #foodlover #homecooking #cookingvideo #foodstagram #cookingtime #cook #chef #easyrecipes #homemade #youtube #cheflife #healthyfood #youtuber #recipeoftheday #yummy#cookingtips
How to make Healthy Energy Bars & a Chicken Kiev Pie. Episode 44
16:06
Peter Sidwell's Kitchen

How to make Healthy Energy Bars & a Chicken Kiev Pie. Episode 44

Few things are as satisfying as the smell of fresh baked goods, and making your own gives you control over what goes into them. You can make batches of healthy energy bars to grab on the go. For a healthy family dinner, whip up a batch of chicken kiev pie, topped with a little minced chicken for the kiddos. Serve with a green salad and some garlic bread for a simple but satisfying meal. Healthy Energy Bars INGREDIENTS for energy bars * 260g sweet potato * 250g oats * 5 medium eggs * 60g soft brown sugar * 20g Mixed seeds * 300g Prunes (chopped) * 80g walnuts DIRECTIONS 1. Bake the sweet potatoes in the oven for 45 minutes or until soft in the middle. When cooked, remove from the oven and carefully cut open to allow the steam out. 2. When the potatoes are cool, use a spoon to scoop the orange centres into a bowl and mash. 3. Add the eggs and sugar. Whisk until smooth and there are no lumps of sweet potato. 4. Add the oats, seeds, California Prunes and walnuts, then stir together. 5. Transfer the mixture into a 20cm square baking tin and bake for 25-30 minutes at 170°C. 6. When the bake has cooled cut it into 12 portions. Chicken Kiev Pie Ingredients 6 Chicken thighs were skinless and bone removed 2 tbsp Extra virgin olive oil Salt and pepper 4 cloves garlic crushed 1 Handful of flat parsley 200ml dry white wine 180ml Double cream 2 tbsp Mini capers 1 tsp dried oregano 1 tsp Dried tarragon For the pastry 250g Plain flour 125g Butter or margarine 3 tbsp cold water 125g Pannco breadcrumbs 50g Parmesan cheese Here’s how Cut the chicken thighs into strips and place them in a preheated large frying pan with a splash of olive oil. Season with salt and pepper. Cook the chicken until golden, then add the garlic and parsley. Pour in the white and boil until it reduces by half. Add the double cream and simmer for 10-15 minutes to allow the sauce to thicken and reduce. Add the capers, oregano and tarragon. Leave the mixture to cool while you make the pastry Run the flour and butter together in a mixing bowl until you form a crumble texture. Add the cold water a little at a time until you form a soft ball of dough. Transfer the pastry to a clean worktop and knead for 30 minutes. Leave the pastry to rest for 10 minutes before rolling out and lining a pie tin. Spoon the chicken mixture into the lined pie tin. In a separate bowl mix together the breadcrumbs and parmesan cheese with a tablespoon of olive oil, then scatter over the top of the chicken pie filling. Trim the edges of the pastry and bake in a preheated oven 170c for 30 minutes or until the topos golden and the pastry is crisp. Chapters Energy Bars 0:00- Intro 1:52-Chopping of sweet potatoes, bananas 4:38-Mash the potatoes and bananas together 6:04-Adding 60g brown sugar 6:17-Adding orange zest 7:09-Adding eggs 8:35-Adding oats 8:46-Adding walnuts 8:59-Adding mixed seeds 10:22-combine everything together 11:01-spreading it on a baking tray 11:49-Getting ready to bake 13:00-making of chicken Kyiv pie. Enjoy!! Follow my channel for more easy recipes. Check out all the recipes at https://www.masterclass.co/ Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel. LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉.https://www.facebook.com/petersidwell. TWITTER 👉https://twitter.com/Petersidwell #trendingcookingvideos2021 #freecookingvideosonline #onlinecookingclassesyoutube #easydinnerideas #easydinners #easydinnerrecipes #cookingvideos #cooking #cookingathome #food #foodie #foodporn #cookingwithlove #foodblogger #recipes #foodphotography #foodlover #homecooking #cookingvideo #foodstagram #cookingtime #cook #chef #easyrecipes #homemade #youtube #cheflife #healthyfood #youtuber #recipeoftheday #yummy#cookingtips
How to Bake Amazing Blackberry and Apple Layered Cake and Lemon & Black Sesame Cookies.
27:19
Peter Sidwell's Kitchen

How to Bake Amazing Blackberry and Apple Layered Cake and Lemon & Black Sesame Cookies.

Join TV chef peter Sidwell in the kitchen for his latest TV series, this time he is baking lots of different types of cakes, bakes and breads. Sponsored by www.masterclass.co RECIPES: Genoese layer cake with apple and blackberry 250g Caster sugar 8 Medium free range eggs 250g Plain flour 50g Butter melted For the blackberry and apple compote 250g Blackberries 1 Apple Cooking apples are best for this 100g Caster sugar 500ml Double cream 1 tsp Vanilla extra or paste Icing sugar for dusting the top Here’s how: Pre heat the oven 180c Line 3 8 inch sandwich cake tins Place the sugar and eggs into a mixing bowl and whisk together until it thickens up and doubles in volume, I would suggest an electric whisk for stand mixer ass it will take 10 minutes. Fold in the flour and melted butter until smooth, then pour into the 3 cake tins. I use a set of scales to make sure each cake is divided equally. Bake in a pre heated oven for 20 minutes. When baked remove from the oven and leave to cool completely before removing from the tins. To make the complete, peel, core and dice the apples up into small cubes then add to a pan with the sugar. Cook on a medium heat for 10 minutes until the fruit breaks down. Add the blackberries and continue to cook for 4-5 minutes, by doing it in this order you will preserve a fresher flavour of the blackberries. Leave the compote to cool before using as you don’t want it to melt the cream. Whip the cream and vanilla in a bowl to a soft peak. To serve spread the fruit compote on top of the first layer of cake, then add some cream. Top with the second layer of cake and repeat the process, making sure it stays level. Dust with a little icing sugar to finish Lemon and black sesame seed cookies 270g Plain flour 40g Ground polenta 2 tbsp Black sesame seeds 1/2 tsp Bicarbonate of side 60g Salted butter 185g Caster sugar 2 Lemons zest only 50ml Avocado oil 1 Medium free range egg 20ml Lemon juice Here’s how Pre heat the oven to 175c Whisk together all the dry ingredients in a bowl In another mixing bowl beat together with an electric mixer the sugar, butter, lemon and orange zest. When the mixture is light and fluffy and the sugar has dissolved into the butter add the egg and oil. Continue to mix slowly until fully mixed together. Add the dry ingredients to the butter and sugar mixture and combine, do not over mix. Divisive the mixture into 12 equal portions, I use an ice cream scoop and a set of digital scales as it is important the each cookie is the same size so that they all evenly bake. Place the cookies onto a non stick baking tray in the oven for 12 minutes. Leave to cool for 15 minutes, then remove form the baling tray and they’re ready to eat. Store in an air tight container for uptown a week. This cookie dough can also be frozen in portions and baked from frozen at 160c for 20 minutes Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
How to Cook Tikka Spiced Monkfish with a Cucumber & Mint Salad. Episode 42
35:16
Peter Sidwell's Kitchen

How to Cook Tikka Spiced Monkfish with a Cucumber & Mint Salad. Episode 42

In this episode, I’ll be making Spice tikka monkfish. It’s a great option for when you want something a little more interesting than plain old fish, but you still want to keep it healthy. This recipe is followed by cucumber and mint salad. In Dessert, we have a scrumptious Blueberry & banana cake My kitchen is sponsored by Masterclass. Chapters blueberry & banana cake 0:00-Intro 1:40-Mashing of the bananas 2:26-Adding eggs.yogurt ,vanilla,oats,cinnamon,maple syrup,oil,dry spices 3:32-mixing it together 4:00-Adding lemon zest 4:35-Adding flour 4:54-cut and fold the mixture 5:36- getting it ready to bake Chapters Spiced tikka monkfish 7:29-Intro 8:02-Making of tandoori spice mix 9:08-Cutting of the fish 15:00-Getting the ingredients 15:26- Marinating the fish 18:32-Cooking the marinated fish in a proper ziplock bag at 75degrees 20:40-making of salad 29:03-cool the fish 29:40-pouring the fish into a tray 30:31-Blow torch the fish 32:13-Serving the dishes 33:30-Adding maple syrup & lemon juice to the cake Enjoy!! Follow my channel for more easy recipes. Check out all the recipes at https://www.masterclass.co/ Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel. LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉.https://www.facebook.com/petersidwell. TWITTER 👉https://twitter.com/Petersidwell #trendingcookingvideos2021#freecookingvideosonline #onlinecookingclassesyoutube #easydinnerideas #easydinners #easydinnerrecipes #cookingvideos #cooking #cookingathome #food #foodie #foodporn #cookingwithlove #foodblogger #recipes #foodphotography #foodlover #homecooking #cookingvideo #foodstagram #cookingtime #cook #chef #easyrecipes #homemade #youtube #cheflife #healthyfood #youtuber #recipeoftheday #yummy#cookingtips
How to BBQ Skirt Beef with Chimichurri & Beer Can Chicken on Peter Sidwell's Kitchen Episode 73
25:33
Peter Sidwell's Kitchen

How to BBQ Skirt Beef with Chimichurri & Beer Can Chicken on Peter Sidwell's Kitchen Episode 73

How to BBQ Skirt Beef with Chimichurri & Beer Can Chicken on Peter Sidwell's Kitchen Episode 73. This episode Pete is joined by his good friend Kerry Irving from Max Out in the Lakes. Cooking on Pete's favourite BBQ a Karmado Joe. This show is sponsored by www.masterclass.co for all my recipes go to www.masterclass.co Skirt Beef and Chimichuri 1kg Skirt beef 2 tbsp Olive oil 1 tbsp Sea salt 1 tbsp Cracked or freshly milled black pepper. For the dressing 1 Red onion chopped finely 1 Garlic clove chopped finely 1 Red chilli seeds removed and chopped finely 50ml Red wine vinegar 100ml Extra virgin olive oil 75g Flat leaf parsley Pat the beef dry with some kitchen roll, then drizzle with the olive oil. Season the steak well with salt and pepper on both sides. Pre heat the grill pan, then add the steak. Cook for 6-7 minutes on the first side, then cook for 2 minutes for rare, 4 for medium and so on. Use a digital probe thermometer to check the core temperature of your beef. 50c RARE 55c MEDIUM RARE 60c MEDIUM 65C MEDIUM WELL 70C WELL DONE While the beef is cooking add the chopped red onion, garlic and chilli into a mixing bowl. Pour the vinegar over and let it stand for 5 minutes. Add the olive oil and stir together before finally adding the chopped parsley. Stir together and season to your tastes with salt and pepper When the steak is cooked remove from the pan and rest for 5 minutes before carving with a sharp knife across the grain of the beef. Beer can chicken with a roasted red pepper chilli mayo served with homemade pitta 2 Sweet long red peppers 4 tbsp Mayo 1 tsp Dreid tarrangon 1/2 Lemon 1 Free range chicken 2 tbsp olive oil 1 tbsp Smoked paprika 1 tsp dreid oregano 1 tsp dreid thyme 1 500ml Can of beer For the pitta bread Flatbread 500g Strong white bread flour 10g Dried yeast 10g Salt 325ml water Here’s how Using a sharp knife score the chicken legs and thighs down to the bones on both sides, this will help speed up the cooking process and allowing the breast meat to not over cook. Drizzle the chicken with olive oil and rub it all over as this Weill help create a golden crispy skin. Season the bird with salt, pepper and sprinkle over the smoked paprika, thyme and oregano. Oven the can of beer and place on a baking tray. Place the chicken over the top of the open can of beer from the leg end. Transfer to a the oven at 175c for 90 minutes or straight onto the BBQ and cook on a medium heat until the chicken is fully cooked. Use a digital thermometer to check the core temperature as it must consistently be above 75c As the chicken cooks the beer with heat up and steam the chicken from the centre making for a deliciously tender roast chicken. While the chicken is cooking grill the red peppers until golden. Remove from the heat and leave to cook. Cut the top off of the peppers and remove the seeds, then mix together with the mayo, dried tarragon and lemon juice. Mix the dressing together for the perfect accompaniment for the chicken and flatbread breads. Flatbreads To make the flatbreads. Pour the flour, yeast and salt into a mixing bowl. Blend the ingredients together using your hand, then make a well in the centre. Pour the water in and mix together with one hand holding the bowl and the other stirring in a claw shape. When a ball of dough forms on your hand and the mixture is clean from the bowl, transfer to a clean work top and knead for 10 minutes until smooth and stretchy. Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size. Pre heat the oven 210c Once proved scoop the dough back out onto a lightly floured work surface and knock the air out until its a flat dough. Divide the mixture into equal portions approx 75g each, the roll out into pitta bread shapes approx 1cm thick. Pre heat the oven to 210c, for this recipe I have used a pizza stone and pre heated for 30 minutes so that I get I nice dry heat and a good pop from the pitta as they bake. Baked he breads for 20 minutes or until golden and raised into a pocket. Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
How to Make the Best Sweet Potato & Chipotle Soup with Chimichurri Episode51Peter Sidwell's Kitchen
26:43
Peter Sidwell's Kitchen

How to Make the Best Sweet Potato & Chipotle Soup with Chimichurri Episode51Peter Sidwell's Kitchen

It’s getting colder and darker so what’s better than easy recipes like hot nutritious soup for lunch. This sweet potato chipotle soup is flavorful and is a great way to get some extra veg into your diet. It’s spicy and smoky from the chipotle and is a great way to warm yourself up on these chilly days. I’ve served it with a chimichurri salsa for a bit of a kick and some flatbreads topped with cheese and coriander to soak up the delicious juices. Chapters 0:00-Intro 1:20- get the pan heated 1:30 -chop the onions 2:34-add oil in the pan 2:36- add the onions 2:47-chop the garlic cloves and add them to the pan 3:11-add salt and pepper 3:24- chop the sweet potatoes and add them to the pan 5:18- add some cumin 7:57-add stock cubes 8:15-add water for the soup 8:38-add boiling water for the chillies to soak 8:56-add lime zest in soup 9:41-prep for the flatbreads 11:33-knead the dough 14:12-add the soaked chillies in soup. 14:58-roll the dough for making flatbreads 17:36- chimichurri in making 19:39-chop cheese and coriander for toppings 19:55-season with oil, pepper and salt. 21:26-add cheese and coriander on the smoked bread. 22:25-pop the smoked flatbreads to get grilled in the oven. 22:40-blending the ingredients of the soup. 23:27-presenting all the dishes together Enjoy! Follow my channel for easier to cook vegan meals. Check out all the recipes at:https://www.masterclass.co/ Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉.https://www.instagram.com/petersidwel. LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell #trendingcookingvideos2021#freecookingvideosonline#onlinecookingclassesyoutube #easydinnerideas#easydinners #easydinnerrecipes.
How to Make Creamy Basil Pasta with Chilli Breadcrumbs. Peter Sidwell's Kitchen Episode 40
31:30
Peter Sidwell's Kitchen

How to Make Creamy Basil Pasta with Chilli Breadcrumbs. Peter Sidwell's Kitchen Episode 40

How to Make Creamy Basil Pasta with Chilli Breadcrumbs and a Raspberry and lemon Frangipane. Peter Sidwell's Kitchen Episode 40. Sponsored by Masterclass. In this episode am cooking up one of the super easy recipes for my favourite pasta dishes. Pappardelle pasta is made from simple fresh lasagne sheets with a creamy parmesan cheese sauce without using cream. Then topping it with crispy chilli and garlic bread crumbs makes for the most amazing dish delectable dish. Raspberry and lemon Frangipane is another delicious recipe using Masterclass Crusty Bakeware is the key to the success of this recipe as you don't need to blind bake. Chapters 0:00-Intro 1:12-Making of shortcrust pastry 2:00-Rolling of pastry and lining it. 5:32-making of filling 11:15-Adding jam to the base 11:51-Adding frangipane to the pastry 13:17-Adding raspberries 14:55- the making of pasta 27:50-Making of pasta 29:58-Serving of dishes Enjoy!!! Follow my channel for more easy recipes. Check out all the recipes at https://www.masterclass.co/ Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel. LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉.https://www.facebook.com/petersidwell. TWITTER 👉https://twitter.com/Petersidwell #trendingcookingvideos2021#freecookingvideosonline #onlinecookingclassesyoutube #easydinnerideas #easydinners #easydinnerrecipes #cookingvideos #cooking #cookingathome #food #foodie #foodporn #cookingwithlove #foodblogger #recipes #foodphotography #foodlover #homecooking #cookingvideo #foodstagram #cookingtime #cook #chef #easyrecipes #homemade #youtube #cheflife #healthyfood #youtuber #recipeoftheday #yummy#cookingtips
How to make Amazing Lamb and Nectarine Kebabs and a Lemon and Treacle Tart  Episode 38
23:46
Peter Sidwell's Kitchen

How to make Amazing Lamb and Nectarine Kebabs and a Lemon and Treacle Tart Episode 38

Here are my recipes from todays show Peter Sidwell's kitchen sponsored by Masterclass for more information go to www.cookserveenjoy.com Recipes Lamb and Nectarine Kebabs with a herb salsa and flatbreads Serves 4 Ingredients Ingredients 750g British lamb leg cut into cubes 2 Garlic cloves 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tbsp sesame seeds 1 Lemon 1 tbsp Salt 1 tsp cracked black pepper 2 tbsp olive oil 1 tbsp Chopped fresh rosemary 4 Nectarines 200g Salad leaves 8 Pitta breads For the dip 100g Pistachios 100g Extra virgin olive oil 3 Cloves garlic 1 handful coriander 1 handful fresh mint 100g feta cheese 1/2 lemon Freshly milled black pepper Here’s how To make the marinade, pour the cumin and coriander seeds in to a dry frying pan and toast on a medium heat for 3-4 minutes. When the spices are toasted and your kitchen is full of the spiced aroma pour them into a pestle and mortar and grind to a powder. Add the spices to the mixing bowl with the sesame seeds, Lemon zest, salt, pepper, olive oil and chopped rosemary. Stir the mixture together. Cut the lamb into 3cm cubes and place in a large mixing bowl with the marinade and stir together. Place the lamb I the fridge for 1 hour to marinate. Cut the nectarines into wedges and three onto wooden kebab stick, alternating with the diced lamb. You can cook the lamb on the BBQ for grill for 8-10 minutes until cooked. Mean while to make the dip to serve with the lamb, place all the ingredients into a food processor and blend until smooth. Taste the dip and season according to your taste buds.. When the lamb is cooked served with warmed up lamb breads, salad leaves and the dip. Summer time treacle tart with lemon and ginger    Ingredients  makes 1 tart that serves 6-8     For the pastry Pastry  Ingredients    150g plain flour  75g butter 3/4 tbsp cold water to bind the pastry together    For the filling  1kg golden syrup 4 medium eggs 400g fresh bread crumbs  2 lemons zest and juice 1/2 tsp ground ginger   Here’s how Make the pastry by placing the flour and butter into a mixing bowl, using your finger tips rub the butter and flour together to create a bread crumb type texture  pour in a little cold water and with a metal spoon stir together to forma dough  wrap the pastry up in cling fling and chilli for 20 minutes while you make the filing  warm the golden syrup a little in the microwave, you don’t want it boiling hot just warm so its a little runny whisk in the eggs, lemon juice and ground ginger, then pour in the oats and bread dumb  using a spoon stir the mixture together and leave to stand  remove the pastry from the fridge and carefully roll out to approximate 1/2cm thick  line your baking tray with a piece of baking parchment that sits in the base  lay the pastry into the baking tray and push into the corners  place the pastry back into the fridge to allow it to firm up, this will help avoid any shrinking  trim off the excess pastry that is laying over the side of the raying tray, all you want is a base of pastry, none up the sides  remove the pastry from the fridge and prick lots of small holes in the pastry and then place in a pre heated oven for 15 minutes at 180c  stir your treacle tart mixture together before pouring over the port cooked pastry  bake the tart for 35-40 minutes at 160c until the centre of the treacle tart is firm to the touch  Chef Peter Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell
How to make Spiced Rice Frittata with Tikka Salmon and Gluten-Free Sausage Rolls Episode 49
23:53
Peter Sidwell's Kitchen

How to make Spiced Rice Frittata with Tikka Salmon and Gluten-Free Sausage Rolls Episode 49

Tired of the same old frittata recipe? This healthy twist on an Italian classic is sure to change your mind. The base of this frittata is leftover rice and to make it a bit spicy it is topped with tikka salmon, yogurt, and fresh mango for a healthy easy to make a recipe that is ready in just 30 minutes. I have been working hard on producing a gluten-free sausage roll recipe, which will be followed by a scrumptious wicked caramel shortbread pudding. Chapters Rice Frittata 0:00-Intro 1:45-Making of tandoori spice mix 2:13-Preparing the egg mixture 3:20-chopping of red chillies, coriander and courgette 5:38- Incorporating the egg mixture along with chillies, coriander and courgette. 7:40- Add the rice to the egg mixture. 8:53-Heating the aluminium pan on medium heat 9:09-Adding of olive oil and butter 9:44-Adding of the mixture to the pan 10:52-Preparing the salmon by adding the tandoori spice mix 11:40-Chopping of the salmon 12:40-Checking on the rice Frittata 13:49-Flipping off the rice Frittata. 14:05-Topping the frittata with salmon 14:24-Drizzling olive oil 14:28-Putting the pan in the oven for 10 minutes 14:41-Chopping of fresh coriander, mango, baby spinach and lime. 17:17-Serving the frittata and salmon. 17:44-Topping the frittata with some fresh yogurt, coriander, mango pieces, baby spinach, lime wedges and salmon. 18:53- Finally squeezing some fresh lime juice on the Frittata. Caramel shortbread pudding 19:07-Intro 19:12-Incorporating the ingredients together following the entire process 19:59-Bake at 160 C for 15 -18 minutes Salted Caramel 20:02-Intro 20:04-Incorporating the ingredients together and following the process. Salted caramel cream 20:25-Intro 20:28- the beating of whipped cream 20:31-adding of caramel in it and mix it nicely 20:38-serving the shortbread, caramel and caramel together 20:51-making of ganache 20:54-adding the ganache on the previous mixture. Gluten-free sausage rolls 21:54-intro 21:57-adding all the ingredients and incorporating them. 22:17-kneading the dough. 22:30-rolling the dough and evening it out. 22:37-adding the Cumberland sausages, fennel tops 22:48-getting them ready for the oven 22:54-brushing milk and adding parmesan cheese 23:01-baking time Enjoy! Follow my channel for more easy recipes. Check out all the recipes at https://www.masterclass.co/ Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel. LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉.https://www.facebook.com/petersidwell. TWITTER 👉https://twitter.com/Petersidwell #trendingcookingvideos2021 #freecookingvideosonline #onlinecookingclassesyoutube #easydinnerideas #easydinners#easydinnerrecipes #cookingvideos #cooking #cookingathome #food #foodie #foodporn #cookingwithlove #foodblogger #recipes #foodphotography #foodlover #homecooking #cookingvideo #foodstagram #cookingtime #cook #chef #easyrecipes #homemade #youtube #cheflife #healthyfood #youtuber #recipeoftheday #yummy#cookingtips
How to make Chicken Mole and Raspberry and Lime Syllabub Episode 39
21:39