Episode six of Two Tablespoons. We’ll be trying to recreate one of our favourite guilty pleasure fast foods – Kentucky Fried Chicken, as well as sharing a bit of research about it’s origins.

As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home, along with an Amazon link to a food probe as mentioned.

If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!

Bonus points if you leave a review on Spotify or Apple Podcasts.

Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;

Intro Wholesome by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5050-wholesome License: http://creativecommons.org/licenses/by/4.0/

Outro Cool Vibes by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3553-cool-vibes License: http://creativecommons.org/licenses/by/4.0/

Food Probe https://www.amazon.co.uk/Inkbird-HET-F001-Foldable-Digital-Thermometer/dp/B078RLHYWD/ref=sr_1_12?dchild=1&keywords=food+probe&qid=1593362533&sr=8-12

Ingredients (portions below will make a LOT of chicken) Chicken thighs (on the bone) Chicken breast mini fillets Chicken wings (on the bone) 284ml pot of buttermilk 500g pot of natural yoghurt 5 Eggs Plain flour Dried oregano Dried mixed herbs smoked paprika dried ancho chilli flakes dried chipotle chilli flakes dried habanero chilli flakes cumin powder Oil for frying

Method • Put buttermilk and yoghurt in a bowl along with all chicken, cover and leave to soaked overnight • Preheat oven to 200 degrees C • Remove chicken from buttermilk mix and set aside • Add 5 eggs to buttermilk and beat together • In a seperate bowl, blend 2 cups of flour together with herbs/spices in the following quantities along with a big pinch of salt and mixed ground peppercorns • 1 tsp oregano • 2 tsp mixed herbs • 2 tsp smoked paprika • 1 tsp dried ancho chilli • 1 tsp dried chipotle chilli • 1 ½ tsp dried cumin • Make a second batch of flour with the addition of habanero chilli for wings if desired !Our original quantities above coated about 4 large sized pieces of chicken so use your judgement on your own quantity! • From buttermilk put chicken into seasoned flour, then egg wash mix then flour again and set aside ready to fry • Heat oil in a large, heavy bottom frying pan until approx 175 degrees C • Shallow fry chicken pieces for approx. 5 mins each side, once crisp and golden brown place onto an oven tray and place in preheated oven for approx 15 mins • Once fully cooked in the oven, serve with your choice of sides and enjoy!

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Episode five of Two Tablespoons. We’ll be cooking one of our home favourites – Meatballs in a rich tomato-based sauce - and letting you in on our secret tips that we’ve come up with over the years of making this together.

As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.

If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!

Bonus points if you leave a review on Spotify or Apple Podcasts.

Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;

Intro Wholesome by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5050-wholesome License: http://creativecommons.org/licenses/by/4.0/

Outro Cool Vibes by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3553-cool-vibes License: http://creativecommons.org/licenses/by/4.0/

Ingredients (serves 2-3)

500g Turkey thigh mince ½ a tube of ‘cheese thins’ crackers a generous helping of ground mixed peppercorns to taste onion granules garlic granules

1 tbsp dried Italian seasoning

2 tbsp oil (for frying)

1 can chopped tomatoes

1 onion, diced

3 cloves of garlic, grated

1 500g packet passata

1 beef stock pot freeze dried tarragon to taste (optional) fresh tarragon to taste

Method • In a medium sized pot, gently heat 1 tbsp oil and add onions • On a low heat, sweat down the onions until softened • Add garlic and continue to sweat the veg together for around 5 mins • Make breadcrumbs from ‘cheese thins’ either in a food processor or by hand • In a large mixing bowl combine turkey mince with breadcrumbs, Italian seasoning , garlic granules, onion granules and pepper to taste. • Once thoroughly mixed, roll meat mixture into evenly sized balls. • In the sauce pot, once onions and garlic have softened, add chopped tomatoes, passata and a splash of red wine if using. • Mix sauce until simmering then add stock pot and fresh tarragon if using. • Leave sauce on a low heat with lid on to simmer whilst cooking meatballs. • In a large frying pan, heat 1 tbsp of oil. • Fry meatballs evenly until gently browned all the way round. This can be done in batches if they don’t all fit in the frying pan at once. • Just before meatballs are added to sauce, stir in a generous helping of freeze dried tarragon according to taste (I always use around half a container, approx 3 grams). • Once meatballs are browned add them straight to the sauce pot. • Once all meatballs are added, leave sauce to simmer on lowest possible heat for at least 20 mins. • Taste sauce to check flavour and add any further seasoning if desired. • Meatballs should now be cooked all the way through so serve and enjoy!

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Episode four of Two Tablespoons. We’ll be cooking a ‘semi-classical’ dish from the Naples region of Italy called Spaghetti Puttanesca, and telling you why this is the ‘lady of the night’ of pasta sauces!

As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.

If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!

Bonus points if you leave a review on Spotify or Apple Podcasts.

Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;

Intro Wholesome by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5050-wholesome License: http://creativecommons.org/licenses/by/4.0/

Outro Cool Vibes by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3553-cool-vibes License: http://creativecommons.org/licenses/by/4.0/

Ingredients (serves 2)

1 handful of spaghetti pasta

1 x 50g tin anchovy fillets, drained and chopped

300-400g fresh tomatoes, halved

5 x cloves garlic, grated

1 x finger chilli, chopped

100g approx, pitted Kalamata olives, chopped

75g approx, dried black olives, chopped

6 tablespoons approx. olive oil or other good quality cooking oil

1 handful fresh basil leaves

Method • Bring water to boil in a pot to cook spaghetti and season with salt, cook according to packet instructions • Once spaghetti is in boiling water, heat oil in a large shallow pan preferably with a lid on a medium heat • Add anchovies to oil and cook for approx 1 minute • Add garlic to pan and stir • Add olives to pan, stir • Add chilli to pan and stir • Add tomatoes to pan and stir through with other ingredients, press down with the back of a spoon to release the juices. • Reduce to a low heat and cover with a lid. • Stir sauce occasionally until tomatoes are cooked down and form a thickened puree. Add a spoonful or two of pasta water if sauce looks like it is reducing too much. • Once spaghetti is cooked, strain and add straight to sauce in pan. • Mix pasta through the sauce. Turn off heat and stir in basil leaves. • Serve and enjoy!

Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons

The third episode of Two Tablespoons! We’ll be cooking a seemingly-simple dish that’s been elevated to a new level by Michelin star chef, Tom Kerridge – a twice cooked, 4 cheese omelette. We’ll also throw in some interesting titbits about the egg-based food you might not have known!

As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.

If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!

Bonus points if you leave a review on Spotify or Apple Podcasts.

Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;

Intro Wholesome by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5050-wholesome License: http://creativecommons.org/licenses/by/4.0/

Outro Cool Vibes by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3553-cool-vibes License: http://creativecommons.org/licenses/by/4.0/

The recipe has been tweaked a bit but comes from Tom’s book, Dopamine Diet, which can be found/ordered from all good book shops, or on Amazon HERE.

Ingredients

6 large eggs

100g mature cheddar cheese

100g gruyere cheese

100g abondance cheese

10g butter

1 tbsp sunflower oil

100g parmesan cheese (approx. for coating) olive oil and sunflower oil for frying ready made red onion marmalade (to serve) rocket and radish side salad (to serve)

Method • Preheat over to 200C/180C fan oven. • In a large mixing bowl grate and mix together cheddar, gruyere and abondance cheeses. • In a separate bowl whisk together eggs then pour into cheese mixture. • Mix all together until combined. • Grease a 25cm ovenproof dish, ideally non-stick, with the butter and sunflower oil. • Pour egg/cheese mix into dish and cook in oven for 20-30 mins until the top is lightly browned and the omelette no longer has a liquid centre. • Remove from oven and leave to cool. Once dish is cool enough to handle, turn out the omelette onto a plate. • When completely cold, cover with cling film and place in the fridge to set further for a few hours or ideally overnight. • Grate parmesan cheese onto a plate. Cut omelette into wedges or desired shape and press each one into the parmesan on either side to coat. • Heat a non-stick pan on a medium heat with the oil for frying. • Fry the omelette shapes until golden brown, crispy and warmed through. • Serve with red onion marmalade and side salad.

Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons

000 - Episode ZERO - a quick introduction

Just a little hello from Andrew & Katerina to tell you what the rest of our episodes are about. We hope you'll be interested and give us a listen :)

Many thanks to the very talented Kevin MacLeod for the music, links to his work are;

Wholesome by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5050-wholesome License: http://creativecommons.org/licenses/by/4.0/

Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons

Episode the second, of Two Tablespoons! We’ll be discussing the popular dish, Chicken Katsu Curry, including some interesting titbits about it, before prepare the meal the Two Tablespoons way.

As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.

If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes! Bonus points if you leave a review on Spotify or Apple Podcasts.

Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;

Intro Wholesome by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5050-wholesome License: http://creativecommons.org/licenses/by/4.0/

Outro Cool Vibes by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3553-cool-vibes License: http://creativecommons.org/licenses/by/4.0/

Ingredients

5 tablespoons vegetable oil (for frying)

1 onion, finely chopped

3 garlic cloves crushed

2.5cm piece of ginger, peeled + grated

2 teaspoon turmeric

3 heaped tablespoons medium curry powder

2 tablespoon plain flour

1L chicken or veg stock ½ can coconut milk

2 teaspoon soy sauce (to taste) For chicken: Plain flour 3 beaten eggs 1 pack (650g) chicken mini fillets

Method • Coat chicken in flour, then egg, then breadcrumbs and set aside • Add garlic, onions and ginger to the pan with part of the oil on medium heat and fry to soften • Add curry powder • Add turmeric • Mix together and cook for a few mins on medium heat. (Should look like a paste) • Add flour (Looks quite dry) and cook for another minute • Add chicken stock slowly and mix well • Add coconut milk • Let it cook down • Add soy sauce and leave on low heat to simmer/thicken • Fry chicken in oil until breadcrumbs golden. Test with temperature probe (over 72 degrees C) or cut in half to check by eye to make sure correctly cooked. • Strain the sauce through a sieve to remove lumps • Serve chicken and sauce with your choice of accompaniments and enjoy!

Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons

The very first episode of Two Tablespoons! We’ll be discussing the classic Spanish dish, Paella, from some of the facts about it’s origins to our own twist on how to prepare it the Two Tablespoons way.

As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.

If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instagram @TTablespoons and Subscribe to keep up to date with new episodes! Bonus points if you leave a review on Spotify or Apple Podcasts.

Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;

Intro Wholesome by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5050-wholesome License: http://creativecommons.org/licenses/by/4.0/

Outro Cool Vibes by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3553-cool-vibes License: http://creativecommons.org/licenses/by/4.0/

Ingredients

225g Jumbo Cooked King Prawns (frozen, safely defrosted)

1 x Onion

1 x Bell Pepper (any colour)

600g Skinless, Boneless Chicken Thigh Fillets

2 x Tbsp Olive Oil

2 x Chicken Stock Pots Boiled Water Smoked Paprika (powder) Ground Tumeric

100g Spicy Chorizo (approx)

2 x garlic cloves

1 x cup sushi rice (approx) (optional) Dried Ancho Chilli Flakes Dried Chipotle Chilli Flakes Coriander or Parsley to garnish

Method • Safely defrost prawns • Chop up chicken to desired sized pieces • Add olive oil to pan on medium heat for 1 min then add chicken and brown meat, seasoning with salt and pepper as you cook • Once browned, set chicken aside • Chop onion and add to pan with chicken juices and oil. Fry until softened • Add sushi rice to pan and toast for 1-2 mins on med/low heat. • Gradually add half the stock (1 cube and 500ml water approx) to the pan and let rice absorb liquid before adding more. Turn heat down to simmering temperature • Dice chorizo and add to pan • Add spices to taste (2 tsp of each suggested) plus chillis to taste if using • Add chicken back to pan and stir in • Increase heat, chop pepper and add to pan • Continue to simmer ingredients together, adding more stock/liquid as necessary • Cook for approx 30 mins or until rice has softened to your liking • Grate and add garlic to pan and cook for a further 3-4 mins • Stir in prawns until warmed through • Garnish with Coriander or Parsley, serve and enjoy!

Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons