My Mum passed in 1988 and will celebrate her 96th b'day on 4th Oct 2024 and even tho you are nowhere near old enough to be my Mum, your "down to earthness" makes me miss her so much ❤❤
That's some great looking stew meat Kay! could've maybe done with some more saltay and pepperivia. My recipe suggestion is a lobster thermador, served in a heavy cream or Béchamel sauce with white wine, nothing too fancy. keep up the great work!
Kay please add this to your list. Would love to see you make it, it’s a family favourite. Old Fashioned Chicken and Dumplings Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious Ingredients Broth 1 chicken cut into pieces 1 onion 3 large carrots cut into thirds 3 stalks celery cut into thirds 8 cups low sodium chicken broth salt & pepper to taste bay leaf or a pinch of poultry seasoning optional Dumplings 1 ¾ cups all purpose flour plus extra for dusting ⅓ cup shortening ½ teaspoon baking powder ¾ cup milk ½ teaspoon salt OTHER 4 tablespoons cornstarch parsley for garnish Instructions * Combine chicken, onion, carrots and celery in a large pot. Season to taste. * Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below. * Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside. * Gently add dumplings to broth. Simmer 15-20 minutes or until tender. * Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through. DUMPLINGS * Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in. * Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough). * Knead a few times on a floured surface until dough is smooth. * Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking. * Cook in broth as directed above. TO THICKEN BROTH (OPTIONAL) * In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water. * Add to boiling broth a little bit at a time stirring to reach desired consistency.
Kay’s Cooking videos have been a beacon of hope for me throughout my battle with testicular cancer. In the midst of my darkest days, her culinary creations have served as a lifeline, guiding me through the tumultuous waves of emotion and uncertainty. As I grapple with the harsh reality of my diagnosis, the simple act of cooking has become a sanctuary, offering solace and a sense of control in a world filled with chaos. Each time I press play on one of Kay’s videos, I’m transported to a realm of possibility and creativity. Her recipes not only tantalize my taste buds but also ignite a flame of resilience within me. With each chop of the knife and stir of the pot, I find myself channeling my fears and frustrations into the creation of something beautiful and nourishing. Last night, as I wrestled with the demons of my illness, I was plagued by a nightmare so vivid and terrifying that it left me trembling with fear. In the darkness of my dreams, twelve dragons descended upon me, their fiery breath and piercing cries filling me with a sense of dread and helplessness. I awoke in a cold sweat, my heart pounding in my chest, desperate for solace and reassurance. Turning to Kay’s Cooking video library, I found the comfort and refuge I so desperately sought. Her soothing voice and cheerful demeanor washed over me like a gentle breeze, calming the storm raging within my mind. With each delicious recipe she shared, I felt the grip of fear loosen its hold on me, replaced by a renewed sense of hope and determination. So as I stand at the crossroads of fear and hope, I find solace in the kitchen, armed with Kay’s recipes and a newfound sense of determination. With every dish I prepare, I am not just feeding my body but nourishing my spirit, finding strength in the simple act of creation. And for that, I am eternally grateful to Kay and her Cooking videos for being a beacon of inspiration and comfort in my time of need.
Hi Kay!! You make me smile everyday with your silly sayings and your amazing recipes! I can tell it all comes from the heart and I am honored to be a fan of you and watch your videos weekly! Here is a recipe for garlicky shrimp zucchini boats: Ingredients: -4 large zucchini, halved lengthwise -1 tablespoon extra-virgin olive oil -1 teaspoon fresh thyme leaves -2 tablespoon butter -3/4 pound large shrimp, peeled and deveined -2 tomatoes, chopped -3 cloves garlic, minced -1/4 cup heavy cream -1/4 cup freshly grated Parmesan -Juice of 1/2 lemon -1 cup shredded mozzarella -Freshly chopped parsley, for garnish (optional) Directions: Step 1 Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Chop zucchini pulp and set aside. Step 2 Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes. Step 3 In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat, let cool, then chop into bite-size pieces. Step 4 Return skillet to medium heat and melt remaining 1 tablespoon butter. Add reserved zucchini pulp, tomatoes, and garlic, season with salt and pepper, and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Remove from heat and fold in cooked shrimp. Step 5 Fill zucchini boats with shrimp mixture and top with mozzarella. Bake until cheese is bubbly, about 10 minutes more. Step 6 Garnish with more Parmesan and parsley, if desired, before serving. Have a great day Kay!!
Kay your heart's in the right place with seasonings but the pan needs to be searing hot BEFORE you put the meat in (and you should season the meat beforehand too), and if you put too much in at once it just steams it instead of fries it. You need to leave the meat so it browns. Brown = flavor. And please use heavy cream instead of milk
Kay you seem like such a sweet person. I hope your life is filled with happy times and blessings. Keep doing you! Dont ever let anyone on the internet get you down because for every mean comment you have 3 good ones! Remember that
@@KaysCooking That's usually chuck roast where I live (Seattle), but you have to cook that a while to make a it tender, so that's why I wondered what you used. Thanks!
@@KaysCookingMs. Kay, He is not bullying you. He's a comedian. You can even hear in the video that he says not to attack you and be civil and respectful on your channel.
Kay, your latest video is a culinary ride through my bowels' flavor town. fresh meat and golden potatoes, oh my god u outdone yourself. your kitchen wizardry is unparalled, how u can turn ordinary ingredients into edible poetry. u got that enthusiasm it be making it good IN THE SOUL and good to in tummy too. in a world of chaos ur videos do be a a comforting escape, reminding Me of the simple joy in cooked animals. ur not just a chef; you're a superhero of scotland, and im forever grateful for the titillations you provide. THANK U
Oh, bless their heart, they have a talent for turning the kitchen into an experimental playground! Their culinary creations are like avant-garde art pieces-bold, unexpected, and always keeping you on your toes. You'll never know if you're biting into a casserole or a cry for help, but hey, at least every meal is an adventure!
Hi Kay, i love your recipes! not sure if youre aware tho but paprika is just dried and ground up red bell peppers (the sweet peppers you get from the veg bit in supermarkets)
Can you make some slow cooker recipes? Or if you don't have a slow cooker you could try a casserole in the oven on a low temperature for a long time. I bet you'd love it! With lots of garlic and herbs
Hey no need to add anything to thicken a gravy Kay, just keep cooking and evaporate the water, it'll reduce. Keeps more of the taste, keeping the water and adding a thickener just makes it diluted
We LOVE you Kay! And we love pepper just like you, it's ok if you put in too much. Just MIXY-MIXY! When you make your cookbook PLEASE include a picture of each recipe. A picture is worth a thousand words you know. I must admit....sometimes I NEED that picture. Thank you! The meat does look REAL fresh.
Another pepper ❤lover here! Kay I've been watching you for 7 years now i miss you when you're away . You introduced me to gravy granules I love them I use them in alot , also in soups ❤ I'm always running out ... I hardly ever run out of salt. I buy the tin of pepper 1-2 a month❤😂
Stew meat and potatoes is a classic winter warmer. I once ate something similar once when I went to America to do some business, over there they call it stoo meat with a potato side. It was similar to this but exactly the same. It was a right delicious meal but unfortunately I had a bit of a cold at the the time and ended up sneezing a mouthful of stoo meat into a business man's face. He wasn't to pleased about it so I scampered off out the door and straight back to the airport before he could sue my ass or shoot me. Fumbs up.
Season the meat with salt and pepper before putting into the pan. A large bowl would have worked, with the meat being tossed so every piece gets some salt and pepper. Then cook the meat in the pan in batches, so as to not overcrowd it. Place the meat into the pan and don’t move it for 2 or 3 minutes to give it a nice sear, then turn them to sear all sides. It would take longer but it would have tasted much better. A nice sear with slight burnt edges gives meat an excellent flavor. With the meat crowded in the pan it was basically getting steamed. To make the gravy, if the meat was dusted with flour prior to cooking, beef broth could have been added at the end to make the gravy. The flour coating the meat would have thickened it.
Kay your doing real good with the cooking. But when you say meat can you please tell us what kind of meat you are using. This dish looked interesting you could have added onions and mushrooms. Have you ever cooked a gammon joint.
Kay - you should fry off the meat then put it in the oven on about 150 with gravy, then cook for 2 hours then add chopped tatties raw for the last hour, and the stew meat will be lovely 😍
Hi Kay, Love the vid. Maybe you could try Beetroot and beef meatball traybake next. 2 medium baking potatoes 2 beetroots, including the stalks, scrubbed ½ tsp caraway seeds 3 tbsp olive oil 2 tbsp white wine vinegar ½ tsp fine sea salt Pinch sugar ½ bunch dill 1.2Kg of Mincemeat made into meatballs Heat the oven to 180°C fan/gas 6. Cut the potatoes into 1.5cm cubes, rinse and leave to drain while you cut the beetroot into similar-sized chunks. Put both on a large baking tray, season with salt and scatter over the caraway seeds. Drizzle over the oil, toss together to coat, then spread into a single layer. Roast for 15 minutes. Meanwhile, finely chop the beetroot stalks. In a bowl, combine the vinegar, salt, sugar and 1 tbsp water. Add the beetroot stems and set aside to quick pickle. Finely chop most of the dill and stir it through the soured cream. Turn over the potatoes and beetroot and add the meatballs to the tray. Return to the oven for about 15 minutes, until the meatballs are cooked through and everything has browned. Add 1 tbsp of the pickling liquid to the soured cream, then spoon the pickled stalks over the veg in tray. Serve with dollops of the soured cream plus some extra dill scattered over.
Paprika is too spicy for you? Paprika is just dried, powdered red bell pepper which is sweet, it's literally the opposite of spicy - confused here! Unless you buy hot paprika, and the only reason that's spicy is because they add spicy stuff to it... That does look tasty though! And I got some spudtatoes to use up
I'm feel really low today and missing my mum, but seeing Kay's dimpled smile makes my day better 💜💜💜
Glad i cheered you up
❤
💟
Aww Kay you're a breath of fresh air 💜 always brighten my day
My Mum passed in 1988 and will celebrate her 96th b'day on 4th Oct 2024 and even tho you are nowhere near old enough to be my Mum, your "down to earthness" makes me miss her so much ❤❤
That's some great looking stew meat Kay! could've maybe done with some more saltay and pepperivia. My recipe suggestion is a lobster thermador, served in a heavy cream or Béchamel sauce with white wine, nothing too fancy. keep up the great work!
Love your work
Love it :)
I came from the vid tour so funny 😂
I loved the video ❤
Ethan I love you
Cooked this up tonight but I left out the garlic, potatoes and butter. Made the mistake of adding paprika and now I’ve been on the toilet for 3 hours.
The result of being on the toilet would be the same if you stuck to the terrible recipe as it looks like this meal could hazardous to your health
"Spud-Tatoes" has to be one of my favorite Kay-Sayings
Thanks. So much
And Cariots 😂😂...
Salty walty 😂😂
Don’t forget Mushy-rooms! 😂
@@ReggieThePug Ainsley Carriots
She's had the spicy paprika 😂
'lotta salty there'- after adding way too llittle salt for that much meat
Classic Kay
mebbe salted buttah 🤔
@@TB-us7el😂😂😂😂
We love you Kay ❤
Love you too
You’re such a sweetheart. My son and I just adore you. Sending love from Los Angeles
No frying was involved in this video 😅 absolutely hilarious
Kay please add this to your list. Would love to see you make it, it’s a family favourite.
Old Fashioned Chicken and Dumplings
Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious
Ingredients
Broth 1 chicken cut into pieces
1 onion
3 large carrots cut into thirds 3 stalks celery cut into thirds 8 cups low sodium chicken broth salt & pepper to taste
bay leaf or a pinch of poultry seasoning optional
Dumplings 1 ¾ cups all purpose flour plus extra for dusting
⅓ cup shortening
½ teaspoon baking powder ¾ cup milk ½ teaspoon salt
OTHER 4 tablespoons cornstarch parsley for garnish
Instructions
* Combine chicken, onion, carrots and celery in a large pot. Season to taste.
* Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
* Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
* Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
* Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.
DUMPLINGS
* Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in.
* Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
* Knead a few times on a floured surface until dough is smooth.
* Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking.
* Cook in broth as directed above.
TO THICKEN BROTH (OPTIONAL)
* In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.
* Add to boiling broth a little bit at a time stirring to reach desired consistency.
Im not making dumplins again i dob,t like them
"The spud ta'ers taste like spud ta'ers" Classic Kay ❤
she ses it like she sees it 👍
I love how Kay makes every video a mystery, like “I am cooking meat and potatoes” 😂. Love it
Can Lee have cheese yet?
when meat and garlic enter a frying pan good things are about to happen
Stewing beef is supposed to be cooked low and slow so the beef is lovely and tender
Kay you always make me smile.
Anyone else wish they could be BFF’s with Kay?
Me 😁 and I’m first time on this channel 😁
👋🏾👋🏾👋🏾👋🏾me2
I would flippin' love to be her BFF. Isn't she just the cutest, sweetest lady ever?!
Kay’s Cooking videos have been a beacon of hope for me throughout my battle with testicular cancer. In the midst of my darkest days, her culinary creations have served as a lifeline, guiding me through the tumultuous waves of emotion and uncertainty. As I grapple with the harsh reality of my diagnosis, the simple act of cooking has become a sanctuary, offering solace and a sense of control in a world filled with chaos.
Each time I press play on one of Kay’s videos, I’m transported to a realm of possibility and creativity. Her recipes not only tantalize my taste buds but also ignite a flame of resilience within me. With each chop of the knife and stir of the pot, I find myself channeling my fears and frustrations into the creation of something beautiful and nourishing.
Last night, as I wrestled with the demons of my illness, I was plagued by a nightmare so vivid and terrifying that it left me trembling with fear. In the darkness of my dreams, twelve dragons descended upon me, their fiery breath and piercing cries filling me with a sense of dread and helplessness. I awoke in a cold sweat, my heart pounding in my chest, desperate for solace and reassurance.
Turning to Kay’s Cooking video library, I found the comfort and refuge I so desperately sought. Her soothing voice and cheerful demeanor washed over me like a gentle breeze, calming the storm raging within my mind. With each delicious recipe she shared, I felt the grip of fear loosen its hold on me, replaced by a renewed sense of hope and determination.
So as I stand at the crossroads of fear and hope, I find solace in the kitchen, armed with Kay’s recipes and a newfound sense of determination. With every dish I prepare, I am not just feeding my body but nourishing my spirit, finding strength in the simple act of creation. And for that, I am eternally grateful to Kay and her Cooking videos for being a beacon of inspiration and comfort in my time of need.
That meat in the pan looks beautifully moist.
I thought you were going to feed the whole street with all that meat, Kay! It looks so tasty. Well done. A proper Yorkshire meal that.
Thank you Kay! Me and me dog will love this recipe. Bravo 👍
KAY IS THE WAY! KAY IS THE WAY! KAY IS THE WAY!!!!
Hi Kay!! You make me smile everyday with your silly sayings and your amazing recipes! I can tell it all comes from the heart and I am honored to be a fan of you and watch your videos weekly!
Here is a recipe for garlicky shrimp zucchini boats:
Ingredients:
-4 large zucchini, halved lengthwise
-1 tablespoon extra-virgin olive oil
-1 teaspoon fresh thyme leaves
-2 tablespoon butter
-3/4 pound large shrimp, peeled and deveined
-2 tomatoes, chopped
-3 cloves garlic, minced
-1/4 cup heavy cream
-1/4 cup freshly grated Parmesan
-Juice of 1/2 lemon
-1 cup shredded mozzarella
-Freshly chopped parsley, for garnish (optional)
Directions:
Step 1
Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Chop zucchini pulp and set aside.
Step 2
Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes.
Step 3
In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat, let cool, then chop into bite-size pieces.
Step 4
Return skillet to medium heat and melt remaining 1 tablespoon butter. Add reserved zucchini pulp, tomatoes, and garlic, season with salt and pepper, and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Remove from heat and fold in cooked shrimp.
Step 5
Fill zucchini boats with shrimp mixture and top with mozzarella. Bake until cheese is bubbly, about 10 minutes more.
Step 6
Garnish with more Parmesan and parsley, if desired, before serving.
Have a great day Kay!!
wow! what a great recipe!
I love this idea!! Shrimp zucchini bikini boats!!
Much too complex for Kay, I’m afraid 😢
@@kristygreen5636 Kay is a superstar believe!! Dattebayo!!
@@kristygreen5636 Never too complex for kay, DATTEBAYO!!! (that's "believe it!" in english for you uncultured westerners...-)
;-;
My mom has an oofa-doofa that looks just like yours 🙂. She’s had it for years and it is still reliable
Kay your heart's in the right place with seasonings but the pan needs to be searing hot BEFORE you put the meat in (and you should season the meat beforehand too), and if you put too much in at once it just steams it instead of fries it. You need to leave the meat so it browns. Brown = flavor.
And please use heavy cream instead of milk
Kay you're a breath of fresh air 💜 love your videos
Thanks so much
wee want lee.... wee want lee
lol
Kay you seem like such a sweet person. I hope your life is filled with happy times and blessings. Keep doing you! Dont ever let anyone on the internet get you down because for every mean comment you have 3 good ones! Remember that
I love meat and potatoes
You precious little bundle of gold, blessings from Canada, Love your content! :)
Was the meat from a local butcher? It looks local
What cut of meat did you use, Kay? It looks delicious!
I just asked for stew meat
Thats meant to be the most tender.
Most "Stew Meat" is Top and Bottom round, which comes from the cows legs. It's either that or chuck steak.
@@KaysCooking That's usually chuck roast where I live (Seattle), but you have to cook that a while to make a it tender, so that's why I wondered what you used. Thanks!
How did you peel the potatoes?
You are so kind and positive ❤️
Wonder if uncle Roger is watching
I don,t care about bullies
@@KaysCooking says the woman who was openly racist on the streets.
@@KaysCooking stinky food
@@KaysCookingMs. Kay, He is not bullying you. He's a comedian. You can even hear in the video that he says not to attack you and be civil and respectful on your channel.
@@Xəeroh well when he said they must have thought he said attack i got so much hate from his channel
I think Kay obviously had an alien come down and peel her potatoes for her, everyone knows no one can peel potatoes like that.
That was a lot of garlic 😂. Good lord..
Can never have too much garlic :p
Kay, your latest video is a culinary ride through my bowels' flavor town. fresh meat and golden potatoes, oh my god u outdone yourself. your kitchen wizardry is unparalled, how u can turn ordinary ingredients into edible poetry. u got that enthusiasm it be making it good IN THE SOUL and good to in tummy too. in a world of chaos ur videos do be a a comforting escape, reminding Me of the simple joy in cooked animals. ur not just a chef; you're a superhero of scotland, and im forever grateful for the titillations you provide. THANK U
Ur? U? 🧐 y take the time 2 use all of these fancy words and phrases, but not spell out the simplest words?
Oh, bless their heart, they have a talent for turning the kitchen into an experimental playground! Their culinary creations are like avant-garde art pieces-bold, unexpected, and always keeping you on your toes. You'll never know if you're biting into a casserole or a cry for help, but hey, at least every meal is an adventure!
Wow, you're so intelligent. 😂
@@Saharaaa97 wat u think ur saying to me
Hi Kay, i love your recipes! not sure if youre aware tho but paprika is just dried and ground up red bell peppers (the sweet peppers you get from the veg bit in supermarkets)
I came from Cinnamon Ken about a year ago and am so happy to have found you! You are amazing! (Hope your boy is doing well!)
Was looking for kay today on TH-cam she makes me smile😂
Glad to hear that
Kay’s Cooking
She sure is
can you please make spaghetti and meatballs?
💀💀💀💀💀💀💀💀💀💀💀
i hate when the meat escapes
Can you make some slow cooker recipes? Or if you don't have a slow cooker you could try a casserole in the oven on a low temperature for a long time. I bet you'd love it! With lots of garlic and herbs
It is Always Creepy when Kay talks about herself in third person.
i love frying off meat involved broiling rather than frying
Wow kay, meat looks splendid and spudtatas look divine. Great job Kay, always enjoy watching you cook
Great job Kay !!! You should wear your merch so we can see how it looks on and also to promote it. Have a great day ❤
Hey Kay, I was getting into cooking and found your channel. Great cooking videos! Where do you get your recipes from? I would like to try them myself.
yeah me 2! im interested i love these recipies!
Do not follow these recipes
Good, honest food as it should be. We all love you Kay ❤
Yay Kay is back
Yes i am
Love a nice thick gravy. If it isn't sticking to the oofer-doofer then it isn't thick enough!
do your Kay Kannons Still Work?! Awooga
please show us how to make a pan of scouse kay.
Hey no need to add anything to thicken a gravy Kay, just keep cooking and evaporate the water, it'll reduce. Keeps more of the taste, keeping the water and adding a thickener just makes it diluted
We LOVE you Kay! And we love pepper just like you, it's ok if you put in too much. Just MIXY-MIXY! When you make your cookbook PLEASE include a picture of each recipe. A picture is worth a thousand words you know. I must admit....sometimes I NEED that picture. Thank you! The meat does look REAL fresh.
Another pepper ❤lover here! Kay I've been watching you for 7 years now i miss you when you're away . You introduced me to gravy granules I love them I use them in alot , also in soups ❤
I'm always running out ... I hardly ever run out of salt. I buy the tin of pepper 1-2 a month❤😂
I was wondering where your son went!
Stew meat and potatoes is a classic winter warmer. I once ate something similar once when I went to America to do some business, over there they call it stoo meat with a potato side. It was similar to this but exactly the same. It was a right delicious meal but unfortunately I had a bit of a cold at the the time and ended up sneezing a mouthful of stoo meat into a business man's face. He wasn't to pleased about it so I scampered off out the door and straight back to the airport before he could sue my ass or shoot me.
Fumbs up.
LOL
Your hair’s lovely today! ❤
Thank. So. much
hell yeah
what happened to lee? we miss him in the videos
Did I see oil in the pan before you put in the butter? That's absolutely genius, I often have trouble with my butter sticking.
It’s so the butter doesn’t burn
Butter burns so adding oil,
it’ll stop that happening
Hi Kay, could you make ice cubes I’ve seen them all over TH-cam and I really wanna make some. Much appreciate if u do a video on ice thankyou :)
Its not a video
@@KaysCooking oh :(
Bless you Kay 💙
Kay, do these meals get eaten by the family or does the food go to waste?
Looks amazing Kay. 🤌🫶
love the vid Kay. really dig your shirt too! 🤘🏼
Awesome! Thank you!
Well done Kay!
Season the meat with salt and pepper before putting into the pan. A large bowl would have worked, with the meat being tossed so every piece gets some salt and pepper. Then cook the meat in the pan in batches, so as to not overcrowd it. Place the meat into the pan and don’t move it for 2 or 3 minutes to give it a nice sear, then turn them to sear all sides. It would take longer but it would have tasted much better. A nice sear with slight burnt edges gives meat an excellent flavor. With the meat crowded in the pan it was basically getting steamed.
To make the gravy, if the meat was dusted with flour prior to cooking, beef broth could have been added at the end to make the gravy. The flour coating the meat would have thickened it.
You must be new here
@@chesecak9535 Not at all but still hoping something gets through to help.
Good advice
@AFndjdj7373 I feel bad for people who think browning meat is too complicated.
check out Jamie Oliver over ere 🙄
We need a cook book from Kay's cooking!!
much love for kays cooking
Kay your doing real good with the cooking. But when you say meat can you please tell us what kind of meat you are using. This dish looked interesting you could have added onions and mushrooms. Have you ever cooked a gammon joint.
Turn the pans off meat be overcooked to dearh
I love you Kay!!!
Kay's done it yet again. A delicious meal.
Kay - you should fry off the meat then put it in the oven on about 150 with gravy, then cook for 2 hours then add chopped tatties raw for the last hour, and the stew meat will be lovely 😍
Hi Kay, Love the vid.
Maybe you could try Beetroot and beef meatball traybake next.
2 medium baking potatoes
2 beetroots, including the stalks, scrubbed
½ tsp caraway seeds
3 tbsp olive oil
2 tbsp white wine vinegar
½ tsp fine sea salt
Pinch sugar
½ bunch dill
1.2Kg of Mincemeat made into meatballs
Heat the oven to 180°C fan/gas 6. Cut the potatoes into 1.5cm cubes, rinse and leave to drain while you cut the beetroot into similar-sized chunks. Put both on a large baking tray, season with salt and scatter over the caraway seeds. Drizzle over the oil, toss together to coat, then spread into a single layer. Roast for 15 minutes.
Meanwhile, finely chop the beetroot stalks. In a bowl, combine the vinegar, salt, sugar and 1 tbsp water. Add the beetroot stems and set aside to quick pickle. Finely chop most of the dill and stir it through the soured cream.
Turn over the potatoes and beetroot and add the meatballs to the tray. Return to the oven for about 15 minutes, until the meatballs are cooked through and everything has browned. Add 1 tbsp of the pickling liquid to the soured cream, then spoon the pickled stalks over the veg in tray. Serve with dollops of the soured cream plus some extra dill scattered over.
Kay! Love to see a new cooking video out! 😊 hope you're well, and our Lee! x
Such delicious foods, never stop cooking!
Thanks so much
I would love to cook a meal for Kay. She would be stunned. lol
Kay got the cutest little dimples ❤
Bless you thanks
Where's Lee been?
what is this paprika incident?
It does,nt matter anymore
Good afternoon Kay, looks delicious! That meat looks so fresh. I love you and your charming personality! ❤
Good thing we had Kay teach us how to make meat and potatoes. Never could’ve done it without her.
Don’t be rude
@@L00_L00 Its a compliment. You need to stop being the compliment police.
Is that a new ooofaardoofaar¿
Paprika is too spicy for you? Paprika is just dried, powdered red bell pepper which is sweet, it's literally the opposite of spicy - confused here! Unless you buy hot paprika, and the only reason that's spicy is because they add spicy stuff to it...
That does look tasty though! And I got some spudtatoes to use up
Can you do a lasagne next please Kay
You're the best cook on youtube!
❤ watching your vids Kay, miss when lee used to film and always made you laugh 😂
What is "spotatoes" kay?
i had this tonight basically put it on a wrap with some cheese
Love your dimples!
Those chunks of meat look good 👍 did you get from the butcher? Or supermarket?
Butchers
The beef 🥩 mixture would have tasted great over anything. Rice, mashed potatoes, egg noodles etc..👍🏻 great recipe!
very complex recipe to follow: saute stew meat, boil potatoes, well done
Definitely needs veg in it, onion, carrots, broccoli or something, herbs
a nice comment and a recipe.
I only see meat but where is the potatoes?
I love you videos Kay! Keep it up!
Thank you! Will do!