‘Ello you lot, this is Keef Cooks, I’m Keef and today I’m going to do
a speciality of the northeast of England, particularly Middlesboro.
I’m going to make chicken parmos.
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Before we start, a shoutout to my new Patreon fan, Sam Feekins. Thank you very much,
I do appreciate it. And also a shoutout to
James Goacher who recently made a comment. He said ‘have you ever made a chicken parmo?’
And I said ‘why aye hinny, I have.’ I did it about five years ago so I
had a look at the video - it's a bit nasty. Now five years ago when I did the original
parmo video they were quite scarce outside of the Middlesboro area, but now they're less so.
I’ve actually seen them in takeaways in Leeds and other places, so I think the word is out
that these are wonderful things and you should have them in your life.
So here's how we make them. If you enjoy this video,
give it a like, share, subscribe etc and let's get on with it - parmo time!
All right, parmo. Basically it's a flattened chicken breast coated in breadcrumbs, fried,
then slathered with cheesy bechamel sauce with extra cheese on top and grilled.
Okay, that's the recipe, you don't need to watch the rest.
But you can if you want. So first of all we make the bechamel sauce
and ingredients for that I’ve got half a litre of milk, I’ve got 150 grams of cheese…
I’m using a mixture of red Leicester and extra mature cheddar, but you can use whatever you like
as long as it's strong, cheesy and melty. I’ve got a knob of butter and the same
amount of flour. Also completely optional but I like my
bechamel sauce to be quite savoury so I like to infuse the milk with an onion and bay leaf and…
oops okay I’ll get that back. So we need to do that first
because it takes about half an hour. All we need to do for the infusion is
quarter the onion and keep the skin on if it's not too grotty. Pop that in the milk.
And you just want to microwave that for about a minute until it's very slightly warm
and that kicks off the infusion process. Or you can do it in a saucepan just very gentle
warming for a bit. Don't let it get anywhere near boiling.
So just leave that for about half an hour for the flavour of the onion
and the bay leaf to infuse into the milk. Now, chicken, I’ve got two chicken breasts - no
bones, no skin - and I just want to kind of make them thinner so I’m going to butterfly them.
So you can stick that in a plastic bag or I’m just going to wrap it in
cling film - well not wrap it just sandwich it and then bash it until it's nice and flat.
When you've done that wash everything that's been in contact with the raw chicken
because food safety. I’m going to crumb the chicken
so you need a production line of flour… …breadcrumbs, any kind you like really…
…and a beaten egg. Okay so grab a chunk of chicken,
Put in the flour…and then the egg. There's a theory that says you keep one hand dry
and the other one wet, and one day I might manage to make that work.
Today might not be that day.
These are homemade breadcrumbs so there's a bit of variation in the size.
So now we'll finish making the bechamel sauce. You want to melt the butter in a saucepan
and then stir in the flour and keep stirring until you get a nice smooth paste.
Then strain the milk into the pan. Do this in two or three stages
and keep mixing the milk in till that is nice and smooth.
Then you can add about half the cheese and get that melted in and then we’ll take it off
the heat or if you're ready for it just let it simmer, just to keep it warm until you need it.
Now I need to cook the actual parmo so I’ve got a massive frying pan
with some oil in it and put that on medium heat. And then add the parmos and just let those
cook for about four minutes each side. When they're nice and golden, take them out
and put them on like a baking sheet. Cover them with sauce and more cheese sprinkled
on top and then stick that under a grill / broiler for about 10 minutes till they're nice and bubbly.
So after all that my sauce was quite a bit runnier than would have liked it but never mind
it's not the end of the world, and it's going to be delicious, oh yeah!
So did I mention this this is basically drunk food - no offence but y’know,
it's what you get when you've been out on the town and you're full of beer and you're hungry.
You can have it anytime really if you want but normally served in a polystyrene
clamshell thing with a bit of a bit of token salad, chips and garlic sauce.
"And now it's taste test time with Mrs Keef Cooks!"
[ CHEERIN ]
"Come on, it's getting cold!"
"Hi guys!" "Parmo."
"Ooh yeah." "Haway!"
"It looks very nice...you not having any?" "I should do."
"I think you should, quick before I eat it all." "There's another one."
[ BACKGROUND MUSIC ]
"Hmm."
"Oh yeah, that's nice and tender. I know I sound surprised - it's all right..."
"I’ve eaten so much dry chicken in my life but you usually manage to get it tender no matter what."
[ CONTENTED MUMBLIN N SIGHIN ]
"So yeah, fab. Nothing to say." "Yeah, and also it's my lunch break I’ve"
"only got half an hour and I want to sit and eat this, so love you and leave you."
"All right thanks for watching and see you next time."
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