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British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!

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Finally, Keef Does A Newsletter!
KeefCooks Newsletter: March 2017
I only managed 2 new recipes on the website this month, but I did quite a lot of video-only stuff on YouTube. But there was some excitement towards the end of the month. Japanese knife manufacturer Kamikoto contacted me and asked if I would like to review some of their extremely high quality (and correspondingly priced) knifes. Of course I said yes!

Shepherd's Pie

02 March 2017
This tasty British classic isn't really a pie (in my book, that involves pastry), but the savoury minced lamb base topped with creamy mashed potato and cheese is certainly delicious. If you want to use beef instead of lamb, that's called Cottage Pie, and I'd suggest using parsley instead of rosemary, and beef stock instead of chicken stock.

Chicken Parmos (Chicken Parmesan)

30 March 2017
If you're not from the north-east of England, you're probably scratching your head and wondering what a parmo is. Well, it's a flattened out chicken breast, coated in breadcrumbs and smothered with bechamel sauce and cheese. Parmos are very popular in the area around Middlesboro and are frequently consumed late at night after a drinking session.

Beef and Guinness Pie with Kale Colcannon

14 March 2017
This rich and tasty pie is the real deal. It's a real pie, not a bowl of stew with shop-bought puff pastry on top! And to go with it, an Irish classic, colcannon with kale.

Long Scotch Egg

09 March 2017
These days, if you mention an egg dish to me, my first thought is usually 'hmm, I wonder if I could do a Long version of that?'. So, having mastered the plain old Long Egg, it should have been a no-brainer to make a Long Scotch Egg. Except it wasn't. It took me 2 or 3 goes to get it right, but the result was supremely tasty.

How to Joint a Chicken

25 March 2017
Buying a whole chicken is a great way to save money. It will always be cheaper than buying the equivalent individual parts, and you can easily make 3-4 meals from it. But you'll need to know how to break it down into legs, breasts, wings etc. I show you how to do that in this video. An added bonus of jointing a chicken yourself is that you get the carcass, wing tips and maybe other bits that you can use to make a fabulous chicken stock. All you need is a sharp knife!

Out-takes March

29 March 2017
I started collecting my outtakes and bloopers, so this is the first one. March saw me making a Steak and Guinness Pie for St Patrick's Day. But I attempted a second St Paddy's dish - a veg terrine in the colours of the Irish flag - green, white and orange. It would have been sensational if it had worked. Unfortunately it didn't, so all the footage I shot for that is essentially one big outtake. I've included some of that footage in this video, along with the usual melange of me stumbling over fairly basic sentences, forgetting the names of everyday things, and dropping and spilling stuff.