Thank you, not being from or living nr teesside these parmo recipes are really saving the day, rode my motorbike all the way from scunthorpe to roosters at Redcar to try a parmo for the first time in the summer and can't get them out my head now I'll definitely be trying to 2.0 this coming weekend thinking I might make a Kiev parmo this time.
Lovely, been travelling up to Boro, Redcar and now Saltburn most work days for almost 20 years now and not yet had a parmo. This looks so good I'm giving it a go over the Christmas break. Love the commentary, funny as always 🤣, all the best 👍
I could murder one of those parmo 2.0s right about now. Thanks, Chef! Whenever I hear the word, fascist, in an English accent; I can only think of the great Rick (of the TV show "The Young Ones"). He's the people's poet. (I am mummy dust years old and they used to show them in the US on MTV).
Ok! So I’m gonna throw in a curve ball. I now live in Australia but lived in Teesside (Thornaby to be exact) for 35 yrs. I actually made this tonight, followed the recipe to a tee. I feel the béchamel sauce is missing something?? How can I increase the flavour and creaminess?? Still a great Parmo but lacking something that I’m used to when visiting.
Let's try and get to the bottom of this. I use this bechamel every time and I reckon it's the dog's do das to be honest. It's a pretty classic recipe really although I add in a little extra salt as I feel that with bought parmos the bechamel is never salted enough and I always think there is something missing with them. If your peppercorns and bay leaves are fresh and you've used nutmeg and salt with the onion in the infused milk I'm struggling to think of anything else you could do to increase the flavour while keeping this recipe as a classic bechamel. Maybe some MSG? As for the creaminess, if you've used whole milk and are still not happy, perhaps use some heavy cream in place of some of the milk? I make my bechamel really thick so it's very creamy (in my opinion lol). Maybe the cheese is also not as creamy as the cheddar I used so it might not be the bechamel but more the combination. Can you get good melty cheddar in Oz?
Great. Would you believe that here in Oz the cheese isn’t ’strong’ like your typical cheddar back in the uk. I did use ‘lite’ milk instead of full cream so that may impede the flavour. MSG is a great idea, so is the cream. I’ll make it again within the next few weeks and get back to you. Again, thanks for all the posts. Love the garlic sauce, chilli and chip shop curry recipes. Bloody legend!! I’ll let you know how I go! Thanks again!!
Oh, regarding the cheese, we do have a stronger red Leicester which may help? You can’t get ‘orange’ cheddar here for some reason? Just ‘tasty’ cheese but still lacking massively.
@@TheTeessideChef Ok! I'm back! lol. Did I say I was from Thornaby?? Anyway, my go-to Parmo shop back in the day used to be Steve's Parmesan House, Yarm Road Stockton. That changed hands etc. many moons ago and wasn't as good. I used PJ's Pizza & Parmesans in Thornaby which I found excellent (check out the website and menu) How about.....an Italia Parmo? Chicken topped with cheese, garlic butter & ham with a further topping of mozzarella. Or Kiev Parmo? Chicken topped with cheese, garlic butter & mushrooms. Again, check out the menu and see if you think they would be worth perusing! Keep the vids coming, mate! Parmo's are like Hens teeth over here! :(. Have a good one!
Parmo 1.0 was epically perfect 2.0 will be a cherry on the cake. It’s been long overdue. I’ll remember this day in history.
Looks amazing chef, never had this before but it seems similar to chicken parmigiana. Thanks for sharing.
Thank you, not being from or living nr teesside these parmo recipes are really saving the day, rode my motorbike all the way from scunthorpe to roosters at Redcar to try a parmo for the first time in the summer and can't get them out my head now I'll definitely be trying to 2.0 this coming weekend thinking I might make a Kiev parmo this time.
Used the majority of this recipe (bar the crumbs) last night,m first go at a parmo.. wont be the last. Thanks for the great video.
Lovely, been travelling up to Boro, Redcar and now Saltburn most work days for almost 20 years now and not yet had a parmo.
This looks so good I'm giving it a go over the Christmas break.
Love the commentary, funny as always 🤣, all the best 👍
Cheers mate. Have a good one👍
made this a few years ago...... made in new zealand, but came from middlesbrough ;) thanks for the recipe mate ;)
My dream coming true! Yum! 😁
Parmo 1.0 brought me to your channel. Parmo 2.0 looks even better.
Thanks for sticking around mate. Lots more to come 👍
What brand thermometer gun is that? I’ve been looking into getting a decent one.
I could murder one of those parmo 2.0s right about now. Thanks, Chef!
Whenever I hear the word, fascist, in an English accent; I can only think of the great Rick (of the TV show "The Young Ones"). He's the people's poet. (I am mummy dust years old and they used to show them in the US on MTV).
I remember it well and must confess it partially influences my pronunciation of fascist to this day 😆😆
Looks scrumptious , better than takeaway . What kind of frying pan is that ? Thanks for sharing !!
Cheers 🙂 The pan is just a generic non stick sauté pan
This looks a wee bit more sophisticated than the Gigis parmo from back in the day. Still got a little nostalgic though.
Ok! So I’m gonna throw in a curve ball. I now live in Australia but lived in Teesside (Thornaby to be exact) for 35 yrs. I actually made this tonight, followed the recipe to a tee. I feel the béchamel sauce is missing something?? How can I increase the flavour and creaminess?? Still a great Parmo but lacking something that I’m used to when visiting.
Let's try and get to the bottom of this. I use this bechamel every time and I reckon it's the dog's do das to be honest. It's a pretty classic recipe really although I add in a little extra salt as I feel that with bought parmos the bechamel is never salted enough and I always think there is something missing with them. If your peppercorns and bay leaves are fresh and you've used nutmeg and salt with the onion in the infused milk I'm struggling to think of anything else you could do to increase the flavour while keeping this recipe as a classic bechamel. Maybe some MSG? As for the creaminess, if you've used whole milk and are still not happy, perhaps use some heavy cream in place of some of the milk? I make my bechamel really thick so it's very creamy (in my opinion lol). Maybe the cheese is also not as creamy as the cheddar I used so it might not be the bechamel but more the combination. Can you get good melty cheddar in Oz?
Great. Would you believe that here in Oz the cheese isn’t ’strong’ like your typical cheddar back in the uk. I did use ‘lite’ milk instead of full cream so that may impede the flavour. MSG is a great idea, so is the cream. I’ll make it again within the next few weeks and get back to you. Again, thanks for all the posts. Love the garlic sauce, chilli and chip shop curry recipes. Bloody legend!! I’ll let you know how I go! Thanks again!!
Oh, regarding the cheese, we do have a stronger red Leicester which may help? You can’t get ‘orange’ cheddar here for some reason? Just ‘tasty’ cheese but still lacking massively.
@@TheTeessideChef Ok! I'm back! lol. Did I say I was from Thornaby?? Anyway, my go-to Parmo shop back in the day used to be Steve's Parmesan House, Yarm Road Stockton. That changed hands etc. many moons ago and wasn't as good. I used PJ's Pizza & Parmesans in Thornaby which I found excellent (check out the website and menu) How about.....an Italia Parmo? Chicken topped with cheese, garlic butter & ham with a further topping of mozzarella. Or Kiev Parmo? Chicken topped with cheese, garlic butter & mushrooms. Again, check out the menu and see if you think they would be worth perusing! Keep the vids coming, mate! Parmo's are like Hens teeth over here! :(. Have a good one!
Middlesborough born and bred but never had a parmo, think I'm now banned from the whole town 😂
Eh? I should think so too…it’s like being British but never drank a cup of tea, it’s…it’s…UNNATURAL!!!!
Haha you have a point lol!
They definitely won't let you in if you don't fix that typo 😂
What can I say I was also educated in the Boro as well 🙈
I forgive you 🙂