Just wanted to thank you again for this recipe. I volunteer at a supported living place for folk with mental health issues. The tenants are all lovely but often lack basic cooking skills and are picky eaters. Because I loved this recipe so much, I chanced to make it for them a couple of days ago. When asked what I'd be making, I kept it vague; "it's chicken and beans". Anyhow, it went down an absolute storm. Everyone loved it, even the fussy ones! One client asked for the recipe and the rest want me to make it again soon. I couldn't be more chuffed and I hope it gives you a buzz too!
Welcome back - you were missed. Usually, when a recipe calls for cream and lemon juice (or any other acid), I will replace them with a good, thick, natural yoghurt. I often (but not always) prefer the lightness it gives. It is different, I wouldn't pretend otherwise, and I am sure that this change will please some and not others. When freezing, I almost always don't add the cream or yoghurt when making. I will leave that until it is being re-heated. I find that once onion (or anything else for that matter) starts to catch, to stop it going further than intended, some liquid needs to be added immediately. Some add more oil or butter, although this can change the overall taste of the dish - especially if you already have enough oil for flavour. I would add a little water (even if adding more oil). This gets all the flavour off the bottom off the pan almost instantly and coats whatever is cooking in that liquid gold before it would otherwise burn. A wooden spatula is by far the best implement to use, both for speed and it being any surface or coating friendly. You could even use a little of the bean water to do the same. I am still using my mesh basket on a tray in the oven for, amongst others things, chicken. It knocks at least 5 minutes off each half hour of cooking time and gives a much improved taste and mouth feel as none of it has been sitting in a greasy tray. However, it ONLY works with convection. I wonder how this might work with other beans or even other sauce variations - tomato, perhaps? Or a version with grilled cauliflower and possibly some mushrooms (especially for you 😊) with perhaps even a little left-over meat to season the sauce. This would certainly reduce the cost further. P.S. It is good to see someone else using MSG to add that little extra. I do the same. I just don't tell anyone what the 'special salt' in an emptied Swartz herb jar really is!
Thanks again for the tips Neil. My subscribers would benefit from them so thank you. And yes, tomato based would work great. I've got a chorizo and butter bean stew on the channel which is great
Yep butter beans are underrated. I tend to use them with in a paprika/chilli tomato based sauce (with onion and red peppers) or a curry and serve with some white fish (fairly cheap frozen fish is OK) or even with sausages. I've never tried them in a cream sauce so I will give your recipe a go - although I would be tempted to add some sauteed leeks to the creamy butter beans (which I think would work well).
This looks fantastic!! I love chicken AND butter beans! Lima beans too! I'm gonna make this for sure! Thank you so much! Hugs and kisses to you and sweet-boy Mogs! Take care, stay cool and be safe! 😊💖🙏
Bob’s your uncle and Fanny’s your aunt. It’s one of those recipes that I can taste from here. I would use dried tarragon as a packet of fresh wouldn’t get used and it’ll end up at the back of the fridge. Amazing as ever Adam.
A little tip if you want to save fresh leafy herbs. Chop up what you don't use, pack into ice cube trays, add some water and freeze. Once frozen pop the cubes into a freezer bag and label. Then you can put a cube or 2 into your food as it cooks.
Great recipe! Chicken skin is delish! If I am stewing chicken thighs and don't want the skin I peel the skins off, cut them into small pieces and shallow fry them in oil which makes awesome chicken scratching pieces as a topping or a treat!
I’ve got a similar recipe but ‘curried’ version, basically make a ‘tarka’ with cumin seeds, mustard seeds, a bay leaf, one small dried chilli, fry that off till spices pop and add to the butter beans once cooked, place chicken on top 😉👍🏽👍🏽👍🏽
Oh my, that really looks good. Made your spam and rice the other day and it was simply wonderful this will be another one on my list, thank you so much and your kitty's looks so sweet.
Nice one Adam. Good use of the butter beans. Your recipe is similar to a french one I made in the past. It had white wine in it and the chicken was cooked with the beans after browning. A pat for Moggs 😻 See you next time. Take care now. Cheers 👍🤤😀
I've got a really nice garlic chicken with sour cream that I made from my Ukrainian cookbook. I'll put that up on the channel soon because it's a delight! And cheap
Just making this(again) making it my own, as you say, adding cannellini beans as well as some chorizo. I've only one can of butter beans. Also, making cauliflower and courgette rice to go with it. Now it's my own, lol
Adam, I think that would be called a butter bean porridge. I love butter beans soft creamy and so good. Charlie said he grew up calling them pocket book butter beans because they were as big as a pouch/purse/handbag. 🤷♀️
Just found your channel mate and i must say i already love your videos! I like how you try to save money in the recipies when possible. Im definitely making this!
Hey Adam. I’ve really missed you. You’re probably not going to read this but I have adhd so I can’t help myself from commenting lol. Adam your videos really help my mental health. Not quite sure why but I rewatch your stuff when I’m feeling down. I know you like to keep your cooking videos fairly short for RUclips views. But it would be really really nice if you could possibly make some more personal videos. Like garden updates and stuff. I miss your stories as the food is cooking. I know you’re very picky about the quality of your videos but for these kinda personal ones you don’t need to be fancy at all. It would also be great if they were at least 5 minutes long. I know you’re super busy with work and the rest of your life. It’s just a silly request from a lady in Toronto 🇨🇦🇨🇦 who is struggling a bit at the moment. I’m 52 and I’m a recovering alcoholic (4 years sober). As I already mentioned I got diagnosed with ADHD last year (it explains so much). I am a diabetic. I don’t know why I told you all that. It’s stupid of me. Anyway I hope you have a great week. Please give Mogs a kiss for me ❤
hi adam i use a mixture of bicarbonate of soda and vinegar to clean my oven trays when they get stained badly and leave it to soak on the surface of the tray and after a few minutes the stains should wipe off then i deactivate the cleaning soloution by washing it normally in some fairy liquid it always works for me ps love butter beans so cant wait to try this
@@Adam_Garrattdon’t mix bicarbonate soda with vinegar. Although they foam up together they actually cancel each other out. I use bicarbonate soda and course salt
Thanks Adam!! Just made this and it's FRiGGIN' EPIC! I ordered all the ingredients as soon as you uploaded it but S@insbury's don't stock the "disco salt". Never cooked with it before and was somewhat sceptical but I bought some anyway from the J. Bezos esq. Sadly, it didn't come in time and so I made the dish without it. The interplay between that creamy, lemony, beany anise-tinged base with the robust, spicy, punchy chicken was a delight! And the skin?! Gorge! Followed your instructions and the meat was still juicy with crispy edges. Now I can't wait to make it again with the magic powder!
First! Nice to see you back man 🙂👍 bit off chicken thighs at the moment as I had a bad batch recently which gave me the squits for a few days, fine now but still don’t fancy them.
It sucks when that happens! Usually it's nothing to do with any particular food, but in your subconscious you go completely off a particular food ... Sometimes for the rest of your life if you're anything like me!
Adam i think and your foodies might like this canned recipe especially with autumn and colder weather approaching. Its my adaptation of a dutch green split pea soup with smoked pork sausage. You need to soak green split peas overnight which is a faff. I used 2 tins of mushy peas instead , cheap and easy. This is my adaptation not authenticate. Fry Matteson's pork sausage in cubes in butter and oil and set aside, ( i would prefer to used kieblisa but matteson cheaper). Fry 2 small onions till slightly browned, add back sausage. Add 1 can of cider and reduce by half. Add 2'tins of mushy peas, parsley stalks and 1 pint of chicken stock add seasoning.. Simmer on low heat 45 minutes. Finish with a knob of butter and parsley leaves. Serve with buttered brown Rye bread. Its a thick pea and porky soup to warm your heart and fill your belly with joy and relatively cheap too. If you cant afford pork sausages ive tried it with cheap bacon lardons( james brand at Sainsbury's) and that works just aswell. You can get huge gammon chunks for a £1. Here i would add a poached egg to the soup , deelish 🎉😋😋
I just cleaned my cooker hood. It was one manky greasy mess. I used a mixture of that magic commodity Fairy Liquid, and Cif an it's looking almost spanking new now. For the hardest gunk I use Brillo but I wouldn't recomment Brillo for your tray. Nice recipe Adam.
I wonder if a little cream cheese could work as a substitute for the cream. Perhaps with a little bit of mustard. And served with some steamed green veg, like green beans in a foil parcel in the oven.
Hello Adam, I love your videos particularly they the food is inexspensive. Can you do one on how to make fish soup with it costing an arm and a leg. Every video , for fish soup, I have seen on you tube seems to involve enormously ingredients
I am actually working on something like this for the colder months. I have got a Cullen skink on the channel though that's relatively easy and doesn't cost a fortune
Chicken thighs are my go to recipe choice but I don't chuck them straight out of the packaging into my dish without trimming them a bit to make them a bit more pretty and cut out bits of bone left in at the processing facility.
Hi Adam x i have noticed in more recent videos that you use MSG..? Maybe i missed a video explaining it?? But please what actually is it and why is it used?? x
Msg or monosodium glutamate is a natural element found in certain foods such as parmesan, tomatoes, celery, cheese etc. In 1908 Japanese biochemist kikunae ikeda found a way to isolate that element and produce it into a crystal powder form. It looks similar to salt. It basically enhances the already occurring savoury element in foods. It's used in many countries especially Asia. It's also used here in the west, but there's a lot of ignorance and racism that stigmatized it. People believe that it's bad for you, when there's no real evidence to suggest such. If you've ever tried to recreate Chinese takeaway dishes at home and felt like there's something missing, it's probably because you didn't add any msg. It makes chicken more savoury and gives food a savory boost. My personal opinion is why some people believe it's bad for you, is because they probably used way too much. You use it very sparingly just like you use salt sparingly. I tend to go with the measurement of half the amount of msg to salt. So if I put a TSP of salt in something, I'll put half a TSP of msg. Next time you make egg fried rice at home, dash in a few pinches of msg and you'll notice the difference. Hope that helped and sorry for the long read 😂
So I started lining all my baking trays with 2 layers of strong large aluminum foil. Then use a sheet of parchment paper on top. When you’re done. Remove the parchment and one layer of foil. The bottom layer will be clean and ready to use next time
Thank you and no he doesn't 🤣. My neighbour has a kitten and they have to share the garden. Kitten wants to play, mogs just hisses at him and then growls at me like it's my fault 🤣. I usually let mogs out when the kitten is indoors
@@jimpennin9588 my old flat in Leicester where I lived since 2013 I'd never seen another cat nearby, or any of my neighbours right up until 2018 when I adopted mogs. I'd had him a couple of weeks, and so I started leaving the back door open for him in case he wanted to go outside for a bit on the roof garden. I was busy editing a video and Mogs was in the bedroom resting on my bed. Then I hear this almighty hissing and screeching because another adult cat had just wandered in from somewhere and started a fight with my poor boy. So I think the hate is universal 🤣
Oh wow your back Adam....missed your vids...glad your ok and everything is ok....you asked "any other canned foods we could suggest for you to make?" I love canned spaghetti LOL but it is so boring by itself I would love to incorporate it into a full filling meal :)
I listen to u 4 ideas & because I can't cook. I wonder if u pureed that gorgeous butter bean stew. The Executive Chef needs to oversee the sous chef. All my herbs suicided & I did as I was instructed to the T & I am still in mourning - maybe u cld do a 101 class? & I love crispy chook skin
Oh yummo! Adam, I love butter beans, I’m definitely going to make this. I’ll even give shitty chicken thighs a go with this one, just cos they looked so good the way you made them crunchy. I love crunchy chicken skin but not as good as pork crunch, nothing beats that - sorry Adam. I haven’t managed to get my hands on any MSG yet but still looking. It’s so hard to get here, where I am anyway. Glad you are back, have a great week.
If you're really stuck. You can order it off Amazon. Ajinomoto is the brand I use. A 200g bag is just over £3 and will last you ages as you only use a small amount. Half the amount to salt is generally the ratio I use. So if you put in half a TSP of salt, then use 1/4 TSP of msg
@@Adam_Garratt thanks Adam, that’s good to know but there’s Asian grocers in the town that I go to, I’m just slack and don’t think about it till I watch one of your videos.
ADAM YOU SHOULD GET AN AIR FRYER TO COOK YOUR CHICKEN FILETS THEY ARE GREAT AND IT WOULD SAVE YOU ENERGY INSTED OF USING YOUR OVEN ALL THEY ARE FOR CHICKEN AND MEAT AND EVEN CHIPS
Errrr..... Mr. Garratt; you need to find 'PYO' farms with your friends. After a while; you'd saved enough to build your first polytunnel. THEN..... You find a local farmer who'll let y'all build a polytunnel on his/her land. Lots of initial work but it pays dividends later......
Have you got any other canned foods you want me to make a recipe with?
Mushy Peas?
Chickpeas, cannelloni (spelling?) beans
It's a bit basic, but is there anything "fancy" I can make with those cans of chicken in white sauce? I only ever eat it with peas and rice!
Baked Beans,Chopped Tomatoes,Lentils,Chickpeas,Potatoes=All really cheap to buy. 🙂
@@jbreckmckye I think Adam has done a video where he uses one of them with pasta.
Just wanted to thank you again for this recipe. I volunteer at a supported living place for folk with mental health issues. The tenants are all lovely but often lack basic cooking skills and are picky eaters. Because I loved this recipe so much, I chanced to make it for them a couple of days ago. When asked what I'd be making, I kept it vague; "it's chicken and beans". Anyhow, it went down an absolute storm. Everyone loved it, even the fussy ones! One client asked for the recipe and the rest want me to make it again soon. I couldn't be more chuffed and I hope it gives you a buzz too!
Mate this is incredibly wholesome! I love comments like this. Going to share this
Looked good.
Thank god you're back Adam.. Keep it up ❤
Thanks fella
You’ve got a new job ! Well done. Redundancy is difficult.
Tops m8 looks yummy always make good healthy food
Thanks
Could be good with rice also!
Absolutely
Disco salt gets me every time
I just figured MSG has a bit of a pr problem and sounds a bit clinical. Disco salt sounds more fun 😂
I was going to ask why you call it Disco Salt. I bought some after seeing one of Adam's videos. Great stuff.🤪
Shiny disco balls..
Does it have the same effect as disco biscuits? I'm in.
Yet another one to try. Mmmm
Enjoy!
Can you please do a recipe with canned chick peas? Or green lentils? They’re so nutritious but many peeps don’t know what to do with em
I'll look into it for you
He really is a lovely looking cat. Oh, very good recipe by the way! Thanks!
He is bless him. He's getting very old now and I'm starting to see it in his little face
Welcome back - you were missed.
Usually, when a recipe calls for cream and lemon juice (or any other acid), I will replace them with a good, thick, natural yoghurt.
I often (but not always) prefer the lightness it gives. It is different, I wouldn't pretend otherwise, and I am sure that this change will please some and not others.
When freezing, I almost always don't add the cream or yoghurt when making. I will leave that until it is being re-heated.
I find that once onion (or anything else for that matter) starts to catch, to stop it going further than intended, some liquid needs to be added immediately. Some add more oil or butter, although this can change the overall taste of the dish - especially if you already have enough oil for flavour.
I would add a little water (even if adding more oil). This gets all the flavour off the bottom off the pan almost instantly and coats whatever is cooking in that liquid gold before it would otherwise burn. A wooden spatula is by far the best implement to use, both for speed and it being any surface or coating friendly.
You could even use a little of the bean water to do the same.
I am still using my mesh basket on a tray in the oven for, amongst others things, chicken. It knocks at least 5 minutes off each half hour of cooking time and gives a much improved taste and mouth feel as none of it has been sitting in a greasy tray. However, it ONLY works with convection.
I wonder how this might work with other beans or even other sauce variations - tomato, perhaps?
Or a version with grilled cauliflower and possibly some mushrooms (especially for you 😊) with perhaps even a little left-over meat to season the sauce. This would certainly reduce the cost further.
P.S. It is good to see someone else using MSG to add that little extra. I do the same. I just don't tell anyone what the 'special salt' in an emptied Swartz herb jar really is!
Thanks again for the tips Neil. My subscribers would benefit from them so thank you. And yes, tomato based would work great. I've got a chorizo and butter bean stew on the channel which is great
Yep butter beans are underrated. I tend to use them with in a paprika/chilli tomato based sauce (with onion and red peppers) or a curry and serve with some white fish (fairly cheap frozen fish is OK) or even with sausages. I've never tried them in a cream sauce so I will give your recipe a go - although I would be tempted to add some sauteed leeks to the creamy butter beans (which I think would work well).
Sauteed leeks would be amazing in place of the onion
Leeks go great with lemon too (you can braise leeks with just chicken stock and lemon)
Welcome back Adam, thanks again for another fantastic recipe looks amazing. Thanks for sharing.
Thank you Sheila x
barkeepers friend...a great cleaner. Hi Adam!
Ooh good shout!
I just love watching your videos and they are educational as well. Cant wait till the next one Adam.
Aww thank you Diane x
Yay..heres the man..🎉..good to see ya Adam..great cooking..😋👍
Thanks Jan 😁
I have never used butter beans but you have inspired me Adam. Going to try this recipe it looks amazing ❤
Butter beans are lovely in a beef stew, as well
@@jbreckmckye thank you
They make a great alternative to pasta or potatoes too
Looks really yummy.
This looks fantastic!! I love chicken AND butter beans! Lima beans too! I'm gonna make this for sure! Thank you so much! Hugs and kisses to you and sweet-boy Mogs! Take care, stay cool and be safe! 😊💖🙏
Served it with mashed sweet tates and tates and added a little boiled tiny carrots in the sauce. Lovely ❤
Bob’s your uncle and Fanny’s your aunt. It’s one of those recipes that I can taste from here. I would use dried tarragon as a packet of fresh wouldn’t get used and it’ll end up at the back of the fridge. Amazing as ever Adam.
A little tip if you want to save fresh leafy herbs. Chop up what you don't use, pack into ice cube trays, add some water and freeze. Once frozen pop the cubes into a freezer bag and label. Then you can put a cube or 2 into your food as it cooks.
I always say Fannys your aunt after Uncle too. My moms from Belfast ❤
I've made your chicken skin bacon, and it is AMAZING. It's better than pork crackling 👍
Awesome isn't it. Also, if you make it, blend some up into a fine crumb. It makes excellent chicken salt for chips
That sounds great, too. Simple is often the best.
well done mate always come here for recipes x
Neat thick bleach and water for the tray. Wash out after soaking for around an hour works for me👍
Love you Mogs! Keep our Adam in line would ya? I will make this soon, i love butter beans and i love crispy chicken skin too!
Haha he's a cheeky boy, but I love him to bits
That looks insanely good! Fabulous content.
Great video as always Adam!
Thank you pal
Thanks Adam. Looks tasty. Aussie Bob 😋😋😋
Cheers Bob! Will you be watching us play against you in the world cup in weds?
@@Adam_Garratt ha. Yess
Funny guy ! Can cook as well power to the people ✊🏻
Great recipe! Chicken skin is delish! If I am stewing chicken thighs and don't want the skin I peel the skins off, cut them into small pieces and shallow fry them in oil which makes awesome chicken scratching pieces as a topping or a treat!
Looking back through you videos for ideas. How you’re doing? OK I hope. Thanks for sharing another great recipe.
Definetly making this for the kids
Hope they like it pal
love your videos. they are raw, real...very rare these days.
Thanks pal
My husband is going to love this!
Enjoy 😊
I’ve got a similar recipe but ‘curried’ version, basically make a ‘tarka’ with cumin seeds, mustard seeds, a bay leaf, one small dried chilli, fry that off till spices pop and add to the butter beans once cooked, place chicken on top 😉👍🏽👍🏽👍🏽
That sounds beaut! It's given me an idea for a future recipe
Oh my, that really looks good. Made your spam and rice the other day and it was simply wonderful this will be another one on my list, thank you so much and your kitty's looks so sweet.
Glad you enjoyed it 😁
Looks good to me 👍 thanks mate
Thanks Les pal
Wonderful video thank you. Was worried about you, glad you are okay.
Thank you for thinking of me. Kind of you to say
Another lovely recipe idea for next week. You always seem to use my favourite ingredients. Enjoy the warm weather while it lasts(!)
I hate the hot weather, but my plants need it so much. 😅
For those who are dairy intolerant. You can use Elm Lea double cream as its vegetarian. I often do as my better half, she has a bad reaction to dairy.
Great tip that!
Absolutely superb Adam. Mog tell your Dad to get you some ID in case you have a wander. A collar with his number on could bring you home.
I'll get one ordered
Looks absolutely delicious 😋
Lovely I will try it , x ❤
Nice one Adam.
Good use of the butter beans.
Your recipe is similar to a french one I made in the past. It had white wine in it and the chicken was cooked with the beans after browning.
A pat for Moggs 😻
See you next time. Take care now.
Cheers 👍🤤😀
I've got a really nice garlic chicken with sour cream that I made from my Ukrainian cookbook. I'll put that up on the channel soon because it's a delight! And cheap
@@Adam_Garratt Good stuff Adam. I'll be standing by.
wow I hate butter beans but that looks so good I'd definitely give it a go
Very nice ❤
Cheers fella
That looks amazing ! Its a must in my mind. Better get off and buy some beans.
If you shop around you can get some real good prices too. I've seen them around for 40p in some shops
that looks delicious Adam
Adam Garratt for Prime Minister I say.
I'd make a lot of changes that's for sure!
Just making this(again) making it my own, as you say, adding cannellini beans as well as some chorizo. I've only one can of butter beans. Also, making cauliflower and courgette rice to go with it. Now it's my own, lol
Delicious!!! Thank you!😊
My pleasure 😁
Another winner 🤩
Thank you 😊
Everytime i click a video the bloody moonpig add pops us its stuck in my head 😂😂😂😂...awesome defo trying this one 😋
🤣🤣 🌕🐷
looks great...i love butter beans
Thank you 😊
Just made it. Turned out reet good❤
That looks so good! Absolutely smashing recipe!
Cheers fella
Absolutely delicious whole family loved it
Happy to hear!
Lovely recipe Adam!
Thank you
My baking trays, I add neat thick bleach and water, about half and half, leave it for an hour, rinse it off and its as good as new 👍
Moggs is the best kitty, he not silly
He is a clever boy. Always knows when food is about 😂
Mate, that looks lush. I'll have a go at that. Cheers, Stewart, south west Australia.
Thank you pal.
Glad you're back bud, always love your videos 👍 definitely going to try this one. Thanks 👍
Thanks man
Looks delicious.
It might go well with fish such as cod, salmon or soles. I'll give it a try.
Would be lovely with some fish. Maybe something like salmon that can handle the strong flavours of the bean stew
Lol, Disco Salt:) Love your work Adam, especially in this economy!!
Adam, I think that would be called a butter bean porridge. I love butter beans soft creamy and so good. Charlie said he grew up calling them pocket book butter beans because they were as big as a pouch/purse/handbag. 🤷♀️
Pocket book butter beans. Love it 🤣
Love this thank you ❤
Thank you 😊
Just found your channel mate and i must say i already love your videos!
I like how you try to save money in the recipies when possible. Im definitely making this!
Welcome aboard Lewis!
Looks delicious
Thank you
Hey Adam. I’ve really missed you. You’re probably not going to read this but I have adhd so I can’t help myself from commenting lol. Adam your videos really help my mental health. Not quite sure why but I rewatch your stuff when I’m feeling down. I know you like to keep your cooking videos fairly short for RUclips views. But it would be really really nice if you could possibly make some more personal videos. Like garden updates and stuff. I miss your stories as the food is cooking. I know you’re very picky about the quality of your videos but for these kinda personal ones you don’t need to be fancy at all.
It would also be great if they were at least 5 minutes long. I know you’re super busy with work and the rest of your life.
It’s just a silly request from a lady in Toronto 🇨🇦🇨🇦 who is struggling a bit at the moment. I’m 52 and I’m a recovering alcoholic (4 years sober). As I already mentioned I got diagnosed with ADHD last year (it explains so much).
I am a diabetic. I don’t know why I told you all that. It’s stupid of me. Anyway I hope you have a great week. Please give Mogs a kiss for me ❤
I also have ADHD and can relate to some of what you said Maggie x
Looks amazing
Thank you
hi adam i use a mixture of bicarbonate of soda and vinegar to clean my oven trays when they get stained badly and leave it to soak on the surface of the tray and after a few minutes the stains should wipe off then i deactivate the cleaning soloution by washing it normally in some fairy liquid it always works for me ps love butter beans so cant wait to try this
Oh cheers mate, I'll give that a go!
@@Adam_Garratt no probs just add the vinegar very gently to the bi carb school chemistry comes to mind lol
@@Adam_Garrattdon’t mix bicarbonate soda with vinegar. Although they foam up together they actually cancel each other out. I use bicarbonate soda and course salt
Thanks Adam!! Just made this and it's FRiGGIN' EPIC! I ordered all the ingredients as soon as you uploaded it but S@insbury's don't stock the "disco salt". Never cooked with it before and was somewhat sceptical but I bought some anyway from the J. Bezos esq. Sadly, it didn't come in time and so I made the dish without it. The interplay between that creamy, lemony, beany anise-tinged base with the robust, spicy, punchy chicken was a delight! And the skin?! Gorge! Followed your instructions and the meat was still juicy with crispy edges. Now I can't wait to make it again with the magic powder!
Awesome! Thank you for letting me know. Msg is the goat in egg fried rice too. Really makes it pop
I have used bicarbonate if soda in the past and it worked to clean the stained plastic
Thanks for the tip
First! Nice to see you back man 🙂👍 bit off chicken thighs at the moment as I had a bad batch recently which gave me the squits for a few days, fine now but still don’t fancy them.
It sucks when that happens! Usually it's nothing to do with any particular food, but in your subconscious you go completely off a particular food ... Sometimes for the rest of your life if you're anything like me!
Oh no that sucks bad! I had that with Bolognese years ago after getting food poisoning from the pork. Took me a few years to eat it again 😅
Adam i think and your foodies might like this canned recipe especially with autumn and colder weather approaching. Its my adaptation of a dutch green split pea soup with smoked pork sausage. You need to soak green split peas overnight which is a faff. I used 2 tins of mushy peas instead , cheap and easy. This is my adaptation not authenticate.
Fry Matteson's pork sausage in cubes in butter and oil and set aside, ( i would prefer to used kieblisa but matteson cheaper). Fry 2 small onions till slightly browned, add back sausage. Add 1 can of cider and reduce by half. Add 2'tins of mushy peas, parsley stalks and 1 pint of chicken stock add seasoning.. Simmer on low heat 45 minutes. Finish with a knob of butter and parsley leaves. Serve with buttered brown Rye bread.
Its a thick pea and porky soup to warm your heart and fill your belly with joy and relatively cheap too. If you cant afford pork sausages ive tried it with cheap bacon lardons( james brand at Sainsbury's) and that works just aswell. You can get huge gammon chunks for a £1. Here i would add a poached egg to the soup , deelish 🎉😋😋
Awesome thanks for that, I've screen shot it
lol...double cream! = Heavy Cream here in the states. TFS :) Gonna have to try it! :)
I read recently as well that you guys have cider and the alcohol version is called hard cider. Never knew that before
I just cleaned my cooker hood. It was one manky greasy mess. I used a mixture of that magic commodity Fairy Liquid, and Cif an it's looking almost spanking new now. For the hardest gunk I use Brillo but I wouldn't recomment Brillo for your tray. Nice recipe Adam.
Good old cif. I remember the days when it was called jif 🤣
I do the same thing with cannelini beans minus the cream. Dinner for work costs about 90 odd pence 👍
Love cannelini beans
I wonder if a little cream cheese could work as a substitute for the cream. Perhaps with a little bit of mustard. And served with some steamed green veg, like green beans in a foil parcel in the oven.
Absolutely that would work. Sounds delicious
Hello Adam, I love your videos particularly they the food is inexspensive. Can you do one on how to make fish soup with it costing an arm and a leg. Every video , for fish soup, I have seen on you tube seems to involve enormously ingredients
I am actually working on something like this for the colder months. I have got a Cullen skink on the channel though that's relatively easy and doesn't cost a fortune
@@Adam_Garratt Thanks, I will look forward to them
Chicken thighs are my go to recipe choice but I don't chuck them straight out of the packaging into my dish without trimming them a bit to make them a bit more pretty and cut out bits of bone left in at the processing facility.
I do that with breasts. I hate the sort of veiny cartilage chunk that's on the fat side of the breast
Hi Adam x i have noticed in more recent videos that you use MSG..? Maybe i missed a video explaining it?? But please what actually is it and why is it used?? x
Msg or monosodium glutamate is a natural element found in certain foods such as parmesan, tomatoes, celery, cheese etc. In 1908 Japanese biochemist kikunae ikeda found a way to isolate that element and produce it into a crystal powder form. It looks similar to salt. It basically enhances the already occurring savoury element in foods. It's used in many countries especially Asia. It's also used here in the west, but there's a lot of ignorance and racism that stigmatized it. People believe that it's bad for you, when there's no real evidence to suggest such. If you've ever tried to recreate Chinese takeaway dishes at home and felt like there's something missing, it's probably because you didn't add any msg. It makes chicken more savoury and gives food a savory boost. My personal opinion is why some people believe it's bad for you, is because they probably used way too much. You use it very sparingly just like you use salt sparingly. I tend to go with the measurement of half the amount of msg to salt. So if I put a TSP of salt in something, I'll put half a TSP of msg. Next time you make egg fried rice at home, dash in a few pinches of msg and you'll notice the difference. Hope that helped and sorry for the long read 😂
Adam could I use fat free Greek yoghurt in stead of the cream? Will it work?
Yep sure can. Or some cream cheese too
Again the Man delivers,
Looks so damn tasty, and that just the Thumbnail 🤘
So pleased I have all this natural daylight for the thumbnails and filming. Makes a big difference. Cheers pal
So I started lining all my baking trays with 2 layers of strong large aluminum foil. Then use a sheet of parchment paper on top. When you’re done. Remove the parchment and one layer of foil. The bottom layer will be clean and ready to use next time
Delicious as always Adam. Your finished product for the thumbnail is a work of art.
Does Moggs get along ok with other cats?
Thank you and no he doesn't 🤣. My neighbour has a kitten and they have to share the garden. Kitten wants to play, mogs just hisses at him and then growls at me like it's my fault 🤣. I usually let mogs out when the kitten is indoors
@@Adam_Garratt LOL, I guess that isn't abnormal for some old people in response to little kids too. What about adult cats?
@@jimpennin9588 my old flat in Leicester where I lived since 2013 I'd never seen another cat nearby, or any of my neighbours right up until 2018 when I adopted mogs. I'd had him a couple of weeks, and so I started leaving the back door open for him in case he wanted to go outside for a bit on the roof garden. I was busy editing a video and Mogs was in the bedroom resting on my bed. Then I hear this almighty hissing and screeching because another adult cat had just wandered in from somewhere and started a fight with my poor boy. So I think the hate is universal 🤣
@@Adam_Garratt you did practiclly invite that other cat into your house 🤷♂️
💛
Oh wow your back Adam....missed your vids...glad your ok and everything is ok....you asked "any other canned foods we could suggest for you to make?" I love canned spaghetti LOL but it is so boring by itself I would love to incorporate it into a full filling meal :)
Omg I have such a fondness for tinned spaghetti hoops on toast. And the tinned macaroni cheese.
I listen to u 4 ideas & because I can't cook. I wonder if u pureed that gorgeous butter bean stew. The Executive Chef needs to oversee the sous chef. All my herbs suicided & I did as I was instructed to the T & I am still in mourning - maybe u cld do a 101 class? & I love crispy chook skin
Oh yeah you could puree it and turn it into a sort of dip
Oh yummo! Adam, I love butter beans, I’m definitely going to make this. I’ll even give shitty chicken thighs a go with this one, just cos they looked so good the way you made them crunchy. I love crunchy chicken skin but not as good as pork crunch, nothing beats that - sorry Adam. I haven’t managed to get my hands on any MSG yet but still looking. It’s so hard to get here, where I am anyway. Glad you are back, have a great week.
If you're really stuck. You can order it off Amazon. Ajinomoto is the brand I use. A 200g bag is just over £3 and will last you ages as you only use a small amount. Half the amount to salt is generally the ratio I use. So if you put in half a TSP of salt, then use 1/4 TSP of msg
@@Adam_Garratt thanks Adam, that’s good to know but there’s Asian grocers in the town that I go to, I’m just slack and don’t think about it till I watch one of your videos.
I think this is a great meal to prep as lunch for the week. Or two days if you're a piggy like me! 🤣🤣🤣
Yep absolutely Aunty x
Spicy chicken in a creamy butter bean sauce. Sounds a bit more sophisticated 😂
Chicken thighs, really yummy, and only £2.85 for a kilo of bone in skin on thighs (at LILDL): great value and tasty to boot.
Very versatile. And they are a part of the chicken that I don't mind if it's overcooked a little as they are so forgiving
I also like butter beans on their own, how sad, well i was brought up in the 50's and 60's, so officially old lol
ADAM YOU SHOULD GET AN AIR FRYER TO COOK YOUR CHICKEN FILETS THEY ARE GREAT AND IT WOULD SAVE YOU ENERGY INSTED OF USING YOUR OVEN ALL THEY ARE FOR CHICKEN AND MEAT AND EVEN CHIPS
A simple use for the leftover chicken fat is just to mop it up with brown bread. Not very healthy, but very very tasty
Love chicken fat. I sometimes make schmaltz for roasting potatoes in
Errrr..... Mr. Garratt; you need to find 'PYO' farms with your friends.
After a while; you'd saved enough to build your first polytunnel.
THEN..... You find a local farmer who'll let y'all build a polytunnel on his/her land.
Lots of initial work but it pays dividends later......
We're working on the garden. By next summer it will be a fully working kitchen garden hopefully
Wow pork crackling is way better than chicken skin. You be funny.
Is wilko not gone into administration
They have sadly, but the stores are still open for the time being