« They said to use red wine but were not doing that « « They said to use Worcestershire sauce but yeah, we’re not going to do that « « They said to use chicken breast but yeah, we’re not going to do that » Kay you kill me ❤😂 Keep the video’s coming !!
Kay, you have progressed well in heating the pan prior to adding ingredients. I can remember a time you would have added meats and such to a cold pan. I can appreciate that arthritis makes pre-chipped frozen onions a lazy garlic the obvious option. For what it is worth, please plan well ahead with the addition of frozen ingredients so that they are completely thawed and drained of excess water. Whenever i make Greek Spinach pie i use frozen spinach, thawed and pressed between two plates to squeeze off excess water.
@@Roostarful what about the amount she added to the chicken and the sauce not good for blood pressure, she even commented herself it was salty. Perhaps if she tasted it as she went along
Chicken breasts are only dry if overcooked. The alcohol cooks out in the cooking process. After adding cream you are meant to use a very low heat to stop the cream from splitting. The dirt and old food on that apron are growing their own ecosystem and have been since Irish Champ about 2 months ago. Please wash the apron. It prevents food poisoning and is a good hygienic practice.
i found out about this channel from layze's video and i find this so heartwarming it isnt even funny 😭❤ keep doing what ur doing and i love the tutorials :D
Kay your cooking has inspired me so much over the last couple of years. Whenever you do a new receipe my daugther chloe and I rush out to get all the ingredients
Hi Kay, this meal looks really good! Might have to try it soon. I'm hoping you'd be so kind as to try my all-time favourite meal! Moroccan Pasta: Ingredients; Linguine White sauce Baked beans Lettuce Eggs x2 Salt Pepper Instructions; 1. Put the white sauce in a saucepan and heat on low whilst the linguine is boiling. Add some salt and pepper into the sauce. 2. Add some baked beans into a separate saucepan and also heat on low. 3. Once the linguine is cooked, drain the water and put into an oven proof dish, and then mix in the white sauce and baked beans. 4. Take some lettuce, rip it apart and place on top of the pasta, bean, and white sauce mix. 5. Crack 2 eggs and put them on top of the pasta mix. 6. Place in a pre-heated oven (200 degrees or Gas Mark 6) and cook for 15 minutes. 7. Serve, and enjoy!
Hi Kay, you’ve been doing your cooking channel for a long time now, so would you be tempted to make a Battenberg cake? INGREDIENTS For the sponge: 125g unsalted butter, softened 125g caster sugar 2 medium eggs, at room temperature 2 drops almond extract 100g self-raising flour good pinch of salt 50g ground almonds 2 tsp milk a few drops pink or red food colouring To finish: icing sugar or cornflour, for dusting 350g white marzipan 8 tbsp apricot jam EQUIPMENT You will also need: battenberg tin (20×15cm) or 20cm square shallow cake tin METHOD Step 1 If you are using a special Battenberg tin that comes with dividers to make four strips of sponge, grease and line the tin with butter and baking paper. Alternatively, you can make your own: cut a 20 x 28cm rectangle of parchment-lined foil, set it paper-side up on the worktop and fold it in half along the long length. Open it out, then push the centrefold upwards to make a pleat 4cm high. Crease it firmly, then press the parchment-lined foil sheet with the centre pleat onto the base of greased tin to line it - the pleat will run down the centre of the tin to divide it into two separate sections each 20 × 10cm. Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Step 2 To make the sponge, put the butter into a mixing bowl or the bowl of a food-mixer and beat until creamy with a wooden spoon or the whisk attachment. Scrape down the sides of the bowl and whisk in the sugar a couple of tablespoons at a time. Scrape down the sides of the bowl where mixture has splattered up, then beat really well for a couple of minutes until the mixture is light and fluffy. Scrape down the sides of the bowl again to get any stray mixture. Step 3 Break the 2 medium eggs into a separate bowl, add the 2 drops of almond extract and beat with a fork until broken up, then gradually beat into the butter mixture a tablespoon at a time, beating well after each addition. Add a tablespoon of the 100g self-raising flour with each of the last two additions of egg to prevent the mixture from curdling. Step 4 Sift the remaining flour, a good pinch of salt and 50g ground almonds into the bowl. Add the 2 teaspoons milk and carefully fold everything together with a large metal spoon. Transfer half the mixture (for this cake it's best to do this by weight, to be really accurate) into a clean bowl. Add the pink or red food colouring a few drops at a time to one portion, mixing it in really well so that it turns pink with no coloured streaks. Step 5 Spoon the uncoloured cake mixture into two sections of the prepared Battenberg tin or into one side of the prepared square tin (check the pleated divider is still straight and dead centre). Spoon the pink cake mixture into the other two sections of the Battenberg tin or the other section of the prepared square tin. Carefully spread each portion so that the surface is level and the corners are evenly filled. Step 6 Bake for 20-25 minutes until the sponges are well risen. Check the cake is cooked - it should be springy when gently pressed. Set the tin on a wire rack. Run a round-bladed knife around the inside of the tin to loosen the sponges, then leave to cool until barely warm. Carefully turn out onto the wire rack and peel off the lining paper - the cakes will still be fragile so handle them gently - then leave until cold. Step 7 To assemble the cake, set the sponges on a chopping board. If you used the square tin to bake two sponges, cut each sponge in half lengthways using a serrated bread knife to make four strips of cake - two pink and two yellow. Trim all the strips so that the short sides are exactly square as they may have risen unevenly. Step 8 Make sure the worktop is spotlessly clean and crumb-free, then dust it lightly with icing sugar or cornflour. Knead the 350g white marzipan for a minute so that it is supple, then roll it out to a neat 20 x 30cm rectangle. Step 9 Heat the apricot jam with 1 tablespoon of cold water then push it through a sieve to make a smooth puree. Brush one long side of a pink strip very lightly with jam and set it jam-side down on one short side of the marzipan rectangle, lined up next to the edge. Brush the three other long sides of this piece of cake lightly with jam. Step 10 Now brush one long side of a yellow cake strip with jam and set it jam-side down onto the marzipan next to the pink strip and touching it. Brush the top of this strip with jam. Step 11 Set the other yellow strip on top of the pink strip that is in place on the marzipan. Step 12 Lightly brush one long side of the second pink strip with jam and set it next to this second yellow strip, so that it sits on top of the yellow strip that's on the marzipan. You will now have created the familiar checkerboard pattern. Step 13 To finish the cake, brush the top and long sides of the assembled cake with the apricot jam (gently re-warmed), then roll the cake or wrap the marzipan neatly around and over the cake, leaving the checkerboard ends visible. Press the marzipan join to seal it (it should be along one bottom edge). Gently smooth the marzipan with your hands to neaten it up and press out any air pockets, then trim the ends and crimp the top edges of the marzipan by pinching it gently at regular intervals. Step 14 Dust lightly with icing sugar just before serving.
You ate not one but two things raw, which are the two WORST things to eat raw. Chicken and bacon. I've been watching for years now and have never commented, this time I had to. You should really start covering the meats you cook and make sure stuff is cooked fully before adding liquids. Yikes.
@@ajz2k Oh I'm well aware of what her channel. Did you not see I've been watching for years? My concern is for her health with her not fully cooking two meats that can hurt you.
You just have to love Kay ! What a wonderful person - good honest cooking and an honest taste test too. Thanks Kay for all your fabulous recipes. Take care 🙂 X X
Poor Kay has listened to "the lady on the video" for so long she forgot how to say Worcestershire sauce. Just say wuster like everyone else in England, Kay.
Kay, love your twist on this recipe! I agree that when using chicken thigh it's better to leave them whole, considering how much fattier they are and how you're cooking them a bit longer in general. I might add the bacon in a bit earlier than you did in order to give it a nice crisp, but I believe it goes really well with the rendered fat from the chicken and the creamy sauce!
Sometimes i can't work out if you completely changed the recipe because you didn't like the ingredients the person used .Or you changed the recipe because you don't actually know what some of rhe ingredients are and never heard of them .... I'm gearing towards the latter
Kay doesn't like things that are unfamiliar. That is why we are always getting brown meat with potatoes. No seasoning and no variety. If Kay wrote a "cook book" it would be called 'One million brown and white recipes".
@@christines2556 Haiii people and I'm back "cooking again" and today I'm gonna be making cooked mince meat and potatoes, my way.... Her way being it's not cooked
She already did. A while back she didn’t like my comment and replied saying “it’s a pisstake channel.” I still have the screenshot. Only thing real is the disgustingly dirty kitchen.
Hey Kay big fan I would like to leave a recipe what I normally do at home now and again - steak and ale home made pie with mash,peas and gravy. Keep up the good work 👍 😊
I love how Kay always does things her way. She looked up a recipe but didn’t like any of the ingredients so she used completely different ones.
I didnt have chicken breasts today so im using nuggets instead
😂
She's a maverick, a trailblazer and in a league of her own
Hey kay, can we loyal fans get a Halloween special. Possibly dressing like a witch and stirring a cauldron of potatoes or something, Thanks!
What are potatos??.. Do you mean spud tatas?
Hunyons as well please
I saw a coldroun edible slime at cvs once
Yea that will be a good idea
Mate every recipe is a horror show. Isn't that enough?
« They said to use red wine but were not doing that «
« They said to use Worcestershire sauce but yeah, we’re not going to do that «
« They said to use chicken breast but yeah, we’re not going to do that »
Kay you kill me ❤😂
Keep the video’s coming !!
She could use non alcohol wines as they taste same minus alcohol
@@laurensparanormalreviewsan860 alcohol evaporates when cooked
Kay, your haircut looks awesome!
Yes. Her hair looks nice.
Yes. Her hair looks nice.
liar
Kay, you have progressed well in heating the pan prior to adding ingredients. I can remember a time you would have added meats and such to a cold pan. I can appreciate that arthritis makes pre-chipped frozen onions a lazy garlic the obvious option. For what it is worth, please plan well ahead with the addition of frozen ingredients so that they are completely thawed and drained of excess water. Whenever i make Greek Spinach pie i use frozen spinach, thawed and pressed between two plates to squeeze off excess water.
I must say I have never found that to be necessary as the water boils away
Kays glorious cooking is like rain after a drought, Amen!
amen
double liar
Hi Kay! Definitely another 10 out of 10 meal, I can't believe you keep finding these fresh new spins on British classics!
Vomit and bacon
The most important ingredient in any meal is love and Kay has enough of that to feed an army.
Mmm. Boiled bacon. My favorite!
Why add salt to bacon which is naturally salty?
I don’t think those 2 grains she’s added will make much difference to be honest! X
@@Roostarful what about the amount she added to the chicken and the sauce not good for blood pressure, she even commented herself it was salty. Perhaps if she tasted it as she went along
that jar of garlic looks like it should be condemned...
Are you okay kay, why are you so tired?
I’m not sure what that is, but it was very entertaining 😂
Glad you could taste all the flavors in it this time round, well done balancing the meal!
Chicken breasts are only dry if overcooked. The alcohol cooks out in the cooking process. After adding cream you are meant to use a very low heat to stop the cream from splitting. The dirt and old food on that apron are growing their own ecosystem and have been since Irish Champ about 2 months ago. Please wash the apron. It prevents food poisoning and is a good hygienic practice.
😅
She's an animal 😂😂😂
u are my queen
@@emilycupholda Thank you haha! I appreciate that
Well done Kay for adding ‘Hendos’ relish, the sauce of Sheffield !! 👍 👏🏻
The best I use it almost everyday it's banging. 🎉
i found out about this channel from layze's video and i find this so heartwarming it isnt even funny 😭❤
keep doing what ur doing and i love the tutorials :D
My dog sicked up something like this, she liked it enough to eat it again, so I have high hopes for this
Kay your cooking has inspired me so much over the last couple of years. Whenever you do a new receipe my daugther chloe and I rush out to get all the ingredients
Kay where do you get your recipes out of curiosity? Sometimes I have a hard time finding tasty meals like this 😰
Hi Kay, this meal looks really good! Might have to try it soon. I'm hoping you'd be so kind as to try my all-time favourite meal!
Moroccan Pasta:
Ingredients;
Linguine
White sauce
Baked beans
Lettuce
Eggs x2
Salt
Pepper
Instructions;
1. Put the white sauce in a saucepan and heat on low whilst the linguine is boiling. Add some salt and pepper into the sauce.
2. Add some baked beans into a separate saucepan and also heat on low.
3. Once the linguine is cooked, drain the water and put into an oven proof dish, and then mix in the white sauce and baked beans.
4. Take some lettuce, rip it apart and place on top of the pasta, bean, and white sauce mix.
5. Crack 2 eggs and put them on top of the pasta mix.
6. Place in a pre-heated oven (200 degrees or Gas Mark 6) and cook for 15 minutes.
7. Serve, and enjoy!
The humble chef back again with another mouthwatering meal.
a simple meal at that
We love you kay!
I dont care if she cooks bad i just respect her because how hard she cooked❤🎉
I bet that those 3 salt crystals really seasoned that chicken quite nicely!
Slimy bacon is the way proppa people prefer their bacon. Leave the nicely crisped bacon to the upper class haute cuisine snobs!
Boiled bacon is the best.
Salt on bacon! My blood pressure says yum!
LOL
THEY'RE EATING THE DOGS!
Kay, it has been a while since you did a Q&A video. You should do another one, so we can ask you questions. That would be fab. Anyone else agree?
Great stuff Kay, just remember with dishes like this adding a bit of seasoning such as coriander or turmeric will add so much flavour xo
Kay, name your favorite iron maiden album!
Kay doesn't like Maiden. She just likes the shirts and that lot.
"It will be in bite size once it's been eaten" Love it! 😂
Hi Kay, you’ve been doing your cooking channel for a long time now, so would you be tempted to make a Battenberg cake?
INGREDIENTS
For the sponge:
125g unsalted butter, softened
125g caster sugar
2 medium eggs, at room temperature
2 drops almond extract
100g self-raising flour
good pinch of salt
50g ground almonds
2 tsp milk
a few drops pink or red food colouring
To finish:
icing sugar or cornflour, for dusting
350g white marzipan
8 tbsp apricot jam
EQUIPMENT
You will also need:
battenberg tin (20×15cm) or 20cm square shallow cake tin
METHOD
Step 1
If you are using a special Battenberg tin that comes with dividers to make four strips of sponge, grease and line the tin with butter and baking paper. Alternatively, you can make your own: cut a 20 x 28cm rectangle of parchment-lined foil, set it paper-side up on the worktop and fold it in half along the long length. Open it out, then push the centrefold upwards to make a pleat 4cm high. Crease it firmly, then press the parchment-lined foil sheet with the centre pleat onto the base of greased tin to line it - the pleat will run down the centre of the tin to divide it into two separate sections each 20 × 10cm. Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 2
To make the sponge, put the butter into a mixing bowl or the bowl of a food-mixer and beat until creamy with a wooden spoon or the whisk attachment. Scrape down the sides of the bowl and whisk in the sugar a couple of tablespoons at a time. Scrape down the sides of the bowl where mixture has splattered up, then beat really well for a couple of minutes until the mixture is light and fluffy. Scrape down the sides of the bowl again to get any stray mixture.
Step 3
Break the 2 medium eggs into a separate bowl, add the 2 drops of almond extract and beat with a fork until broken up, then gradually beat into the butter mixture a tablespoon at a time, beating well after each addition. Add a tablespoon of the 100g self-raising flour with each of the last two additions of egg to prevent the mixture from curdling.
Step 4
Sift the remaining flour, a good pinch of salt and 50g ground almonds into the bowl. Add the 2 teaspoons milk and carefully fold everything together with a large metal spoon. Transfer half the mixture (for this cake it's best to do this by weight, to be really accurate) into a clean bowl. Add the pink or red food colouring a few drops at a time to one portion, mixing it in really well so that it turns pink with no coloured streaks.
Step 5
Spoon the uncoloured cake mixture into two sections of the prepared Battenberg tin or into one side of the prepared square tin (check the pleated divider is still straight and dead centre). Spoon the pink cake mixture into the other two sections of the Battenberg tin or the other section of the prepared square tin. Carefully spread each portion so that the surface is level and the corners are evenly filled.
Step 6
Bake for 20-25 minutes until the sponges are well risen. Check the cake is cooked - it should be springy when gently pressed. Set the tin on a wire rack. Run a round-bladed knife around the inside of the tin to loosen the sponges, then leave to cool until barely warm. Carefully turn out onto the wire rack and peel off the lining paper - the cakes will still be fragile so handle them gently - then leave until cold.
Step 7
To assemble the cake, set the sponges on a chopping board. If you used the square tin to bake two sponges, cut each sponge in half lengthways using a serrated bread knife to make four strips of cake - two pink and two yellow. Trim all the strips so that the short sides are exactly square as they may have risen unevenly.
Step 8
Make sure the worktop is spotlessly clean and crumb-free, then dust it lightly with icing sugar or cornflour. Knead the 350g white marzipan for a minute so that it is supple, then roll it out to a neat 20 x 30cm rectangle.
Step 9
Heat the apricot jam with 1 tablespoon of cold water then push it through a sieve to make a smooth puree. Brush one long side of a pink strip very lightly with jam and set it jam-side down on one short side of the marzipan rectangle, lined up next to the edge. Brush the three other long sides of this piece of cake lightly with jam.
Step 10
Now brush one long side of a yellow cake strip with jam and set it jam-side down onto the marzipan next to the pink strip and touching it. Brush the top of this strip with jam.
Step 11
Set the other yellow strip on top of the pink strip that is in place on the marzipan.
Step 12
Lightly brush one long side of the second pink strip with jam and set it next to this second yellow strip, so that it sits on top of the yellow strip that's on the marzipan. You will now have created the familiar checkerboard pattern.
Step 13
To finish the cake, brush the top and long sides of the assembled cake with the apricot jam (gently re-warmed), then roll the cake or wrap the marzipan neatly around and over the cake, leaving the checkerboard ends visible. Press the marzipan join to seal it (it should be along one bottom edge). Gently smooth the marzipan with your hands to neaten it up and press out any air pockets, then trim the ends and crimp the top edges of the marzipan by pinching it gently at regular intervals.
Step 14
Dust lightly with icing sugar just before serving.
scran looks bussin love, save some for me
Still waiting for you to make Jamaican curried goat 😋 your taste buds won’t know what’s hit them
That looks lovely !! Nice job Kay 😍
liar
loving the new haircut kay and the meal looks great i could eat that whole thing
There are many ways ive learned to cook some bird from this video.
Thanks Kay for the inspiration.
LOL
Mmm boiled bacon
where are the black bits.
On the wall
Looks nice Kay. What would you normally serve it with? Mash and veg perhaps or some pasta?
Some mash
You ate not one but two things raw, which are the two WORST things to eat raw. Chicken and bacon. I've been watching for years now and have never commented, this time I had to. You should really start covering the meats you cook and make sure stuff is cooked fully before adding liquids. Yikes.
This ain't that kind of cooking
@@ajz2k Oh I'm well aware of what her channel. Did you not see I've been watching for years? My concern is for her health with her not fully cooking two meats that can hurt you.
Kay can’t av food poisoning sorreh
@@OfficialSheffieldCouncil What are you trying to say? Your English and grammar are not coming across very well.
You just have to love Kay ! What a wonderful person - good honest cooking and an honest taste test too. Thanks Kay for all your fabulous recipes. Take care 🙂 X X
Yes you’re right, she looks nice
I bet once the filming stops….it all goes in the bin! 🗑️ 😂
You can only hope 😂😂 I think it does because if you watch Lee’s what he has for tea video (a classic!!) he doesn’t eat any of this stuff
Poor Kay has listened to "the lady on the video" for so long she forgot how to say Worcestershire sauce. Just say wuster like everyone else in England, Kay.
Creative masterpiece as usual, can’t wait to try it out!
Wtf is that suppose to be ????
Don't EVER change Kay !!!! Lots of love from Canada
Where is LEE?????!!!
Dodging cheese !
@@janeboothby5252...and work, bathing, eating healthily.....
He’s eating one and a half ham sandwiches with piccalilli for his supper
Nfa, benefits see him living there it's an income kays making, the DWP will probably cut his job seekers I recon?
You know, I think your dish could use a little more practice
Can you make onion curry with rice on the side or vegan sausage rolls thanks
Delicious Chef Kay!
I saw daz saying he was doing a collab with you. Is that the case?
Kay, love your twist on this recipe! I agree that when using chicken thigh it's better to leave them whole, considering how much fattier they are and how you're cooking them a bit longer in general. I might add the bacon in a bit earlier than you did in order to give it a nice crisp, but I believe it goes really well with the rendered fat from the chicken and the creamy sauce!
Kay, please do a chicken katsu curry. You and Lee would love it!
Great video, ❤ it Kay!
Henderson's, tastes like flat caps and whippets!
WHAT DO YOU MEAN chicken breasts are very very dry lmao
They're dry when she does them cause she cooks the life out of it
Chicken breast is known to be more fickle than thigh meat, it dries out much quicker.
Kay, I am sorry for what I have said about you in the past.
what did you say?
@@christines2556 you don’t want to know
Love you Kay ❤ love to see you following your passion 🎉 keep it up!
Sometimes i can't work out if you completely changed the recipe because you didn't like the ingredients the person used .Or you changed the recipe because you don't actually know what some of rhe ingredients are and never heard of them .... I'm gearing towards the latter
Definitely the latter. One recipe asked for chipotle and she used chipolatas.
Kay doesn't like things that are unfamiliar. That is why we are always getting brown meat with potatoes. No seasoning and no variety. If Kay wrote a "cook book" it would be called 'One million brown and white recipes".
@@christines2556 Haiii people and I'm back "cooking again" and today I'm gonna be making cooked mince meat and potatoes, my way.... Her way being it's not cooked
Everyone would FLIP the hell out if she ore a Metallica shirt
Pork steaks.
hi kay, have you got an air fryer?
Yes i have
looks good!
I'm still hoping for the day she comes out and says the whole channel is satire. No one can be that bad at cooking
She already did. A while back she didn’t like my comment and replied saying “it’s a pisstake channel.” I still have the screenshot. Only thing real is the disgustingly dirty kitchen.
Hi Kay, could you please send greetings to my aunt Hetty in Bonaire who is a huge fan of yours❤
she doesn't do shout outs.
Dirty tiles, messy cook.
I do always look at the tiles
A simple wipe down after cooking will make a difference
And filthy apron. It hasn't been washed in two months or more.
@@christines2556and oven gloves
Beautiful dish, some pasta and fresh bread would be lovely with it.
Love you Kay. You remind me of my mum
Kay’s I hope you’re feeling well, keep up the cooking ❤🙏
Another banger!! Yes miss Kay! 💃🏼💃🏼🎉
I adore her. Bacon and relish! 😂
Kay, I’ve been watching from the start and love you to bits. You are looking a bit tired recently, is everything ok my lovely m?
No every thing is not alright hope you ard well
u didnt give it a thombs up kay, cmon
Sauce needed to be a bit thicker maybe. How about making chilli con carne and jacket spudtater
she doesn't like spicy food. She thinks pepper is spicy.
Hey Kay big fan I would like to leave a recipe what I normally do at home now and again - steak and ale home made pie with mash,peas and gravy. Keep up the good work 👍 😊
Your amaz8ng kay
It’s pronounced “Woor-Chess- Tur- Sh- eye- er” or “Wersh- tesh-tur”
KEEP IT UP KAY!! BLOODY GOOD!
yes chef
who designs your merchandise, they look good? i'll pay $48NZD for that T-shirt
❤
Salty and peppiah🧂❤️
Hope you are well Kay, best wishes
I live in US. What is Relish?
Henderson’s Yorkshire Relish
We have relish in the US. Where have you been MaryDotterer?
@@Ripley841 I’m thinking of pickle relish. She put in some sauce like soy sauce when she said relish. Or did I not see it right?
I love it! I should give it a try ❤
Can you make lemon meringue pie please kay?
kay youre son shoud be looking after you you look nackered
Her smile and kind words bounce of her tongue and into her delicious meals
Are you o Kay you don't like well
Do you still do requests? I’ve seen a viral recipe at the moment called Pea Dough, I’d love to see your take on it
If i don't have wine i substitute chicken or beef broth
I dont drink but love wine in cooking. Not had it for ages tho
Can you make a banana loaf Kay.
What's your favorite band?
Out of interest Kay, What is your drink of choice?
Another great one, Kay! I too can never say Worcestershire sauce properly 😂 Just wanted to add, I think the shorter hair really suits you xx
My aunt just taught me (who cannot say it either) to just call it Wash your Sister sauce 😂
Looking good Kay!