Having watched this life affirming video from Kay I’ve now decided to become a dad so that I can enjoy the dish. Thank you Kay, from me and my future children!
Greetings Kay, I just found your channel and have to say I instantly became a fan. Your smile and dimples could disarm a terrorist and you put a lot of love into your cooking. Will be awaiting more of your culinary concoctions as time rolls by. Blessings!
I'm a dad and my worthless kid made this for me last week, but the little bastard left out the green bell peppers. I'm going to show him Kay's version so he knows how it should have been done.
I can't describe how much I love that the editing is "physical" not digital (starting 5:34 ). Hearing the pauses makes me think of the home videos I made with my family. BLESS
Omg I cannot stop laughing.. also at the comments..the further down you go.. the funnier they get. Probably doesn't help that I'm high lol.. Good old kay
My family loves Kay❤️💝❤️💝 i’m actually going to do a Kay cooking marathon🎉 I’m getting bored of cooking so for the next few weeks every meal is going to be Kay’s🥰
@@alchemicraven2990 I’m sorry you’re cooking so bad that you’re on the toilet all the time👀 Kays cooking is informational when I don’t have all the ingredients I say to myself do it Kay’s way and it works🎉❤️👍 The reason why I’m going for Kay’s cooking marathon my 20 year old says my cooking is shit 🤬
@@alchemicraven2990 actually no sometimes watching other cooking channels brings perspective how to cook differently💝🎉 and perspective to other people that eat your food💝👍
I wish that I were a Dad so I could eat this. ☹ My mouth is watering! What a bang-up job and I will have to try this dish soon, only I will crumble potato chips over the top for a nice CRUNCH.💖💯💥🤗
OK kay Let me help you here. You control the depth of flavour by how browned the onions are, the darker they are the more sweet and caramel but less savoury they are. Onions take a longer time to take colour than mince, as a rule of thumb always start with onions, then ginger/chillies and other fiberous ingredients (galangal for example) So a little oil a little butter in the pan then onions, when they're at the desired colour (the darker the sweeter you remember) then you add the other things. Mince is very thin so cooks fast, add after onion. If you don't have puree you can use pasata. When adding puree to mince it's generally enough to coat all the meat. That dish will lack flavour as you haven't given the onions the correct treatment to get flavour, you also didn't season the meat. Depending on the type of mince you use you can end up with a lot of water in your pan. If this is the case you do not want tu drain it as it will have the oils and flavour. Ideally you would turn the heat down and let the water evaporate. But that's a consideration towards budget, it's much better to use a better mince. Lean mince is not good, you need fat for flavour. So for this, with the stuff you outline here Heat your oil and butter mix (the oil stops the butter from burning) throw in the well diced onion, cook gently until soft and golden brown (not crispy, that's burnt and but goes crispy your thing to hard) go low to mid heat and keep moving it so it doesn't stick and burn. As an option for a much more enjoyable dish you might consider adding a teaspoon of oregano, chilli powder, mixed herbs and cumin here, which will really transform the dish. Then throw in some crushed/very finely chopped garlic, then the chillies/peppers and give that just enough time to become fragrant (it means you'll smell the garlic because it gets hot, so you know it's the right time) then the meat mince Break it up gently let it brown off. As it's doing that add a pinch of salt and pepper to season and then add the puree to coat the meat. Assuming you've used an ok mince there should be some meat juice in the pan with the puree and spices to create a sauce. As I said before a cheaper wetter mince might require additional work. Now turn off the heat and let that sit finishing cooking itself and boil water, make the ok hand shape with your fingers, the gap between thumb and forefinger is roughly how much spaghetti you need hold the spaghetti in the middle and at the top putting the bottom in the boiling water, twist each hand in an opposite direction and let go, the spaghetti will spread itself out so it doesn't stick in clumps. Heavily salt the pasta water. You'll know the spaghetti is done as it will stick to a smooth surface when it's coming, but you can also tell as it will be bendy but as you stir it up it will not grind against the utensil, it'll bend around it and fell soft against the utensil. The best test is simply once it goes soft, use a fork or something to get 1 spaghetti strand and simply break a bit of and eat it. Spaghetti should be Al dente, so when you buy it it onlu just resists the bit, you'll feel a tiny bit of resistance to your bite but it will feel soft. You can repeat this test every minute or so until it feels right, when you're new this is probably the best way to learn the right point of when it is cooked properly. Drain the spaghetti water as soon as it's done, so not leave spaghetti once it's cooked or it will over cook and be mush. Spag in the bowl, mince and sauce on top. Done I hope this helps you improve Best wishes.
I am always curious to see what recipes Kay is following in her videos. I need to know how she managed to transform and elevate all her dishes to a God-tier
Hello Kay, my wife has taken a lot of inspiration from your channel, and I am very happy, she once made the hungarian goulash for me, and I loved it. Hopefully when we have kids, she'll make it for them too, like the way you do it. And also, she did this wonderful, gorgeous dish for me. If I would rate it out of 10, I'd give it a strong 8. Keep up the good work, keep uploading the videos, so my wife can make more food and take inspiration.
My family loves Kay❤️💝❤️💝 i’m actually going to do a Kay cooking marathon🎉 I’m getting bored of cooking so for the next few weeks every meal is going to be Kay’s🥰
Hi Kay! I think I'm going to make this for my dad on Sunday! He is a really great dad and has always supported me in everything I do so this will be a special treat to thank him for everything he has ever done for me. If he thinks I've made a bugger of a bolognese ill just let him know hes wrong
❄💙Kay, that looks really tasty! Will be a nice quick dinner. Nothing like a nice hot meal on a cold winter afternoon. Hope you and yours are doing great. Love you and thanks for sharing with us!💙❄
There will be some very lucky Dads out there this week. Another triumph Kay, congratulations and god bless from all of us here at Bisto Gravy Granules Food Laboratory xxx
I am not a father, however; If my son made this for my (not actually, I dont have son as prerviously mentioned) I would give him a big old hug and cry because my wife left me and im extremely sad :(
Yep. My dad made this at least once a week. But instead of canned tomatoes and paste he used jarred spaghetti sauce. Spaghetti and meat sauce is all it is but it’s delicious.
Hey Kay! Keep up the good work. Maybe try cook the onions off first before you add the beef. Improving every time. Keep smiling mate :) ignore the haters
This looks scrumptious, a perfect breakfast meal that will set you up for the entire day . I Hope my children make this for me on Sunday morning at 5am, I think 5 amount if paste and an egg would make it even better. Thumbs up.
Kay, huge fan here. I'm very curious where you get your recipes from! I'd love to start cooking some of them on my own just like you. :) also I love Iron Maiden too! Have a great day.
Kay, your pan needs to be much hotter when you cook minced beef, if it's too cool or you add too much meat at once and it cools the pan down, you essentially end up stewing it in its own water content which is released during the cooking which is what happened here. You end up with grey watery meat rather than nicely seared drier meat, which is what you're looking for.
Kay do you guys have meal kits in the UK? You could do a mini series where you cook the meal kit meals. They come with the ingredients you're going to need and step by step instructions.
Kay, you really aren’t as bad as some of the big UA-camrs say. Don’t take it to heart. I’ve used a few of your recipes now and they’ve worked really well. I’m sure most of it tastes great, perhaps presentation is something you just need to work on. What you’ve made here is so lovely, and it looks great. Carry on cooking, you’ll only get better at it!
She needs constructive criticism. This is the worst cooking I've seen in a long time. All the encouraging comments, while great, just reinforce terrible cooking habits and that's why we see such little improvement over so many years. I'd fire her in a second once I saw the way she cut veggies (or anything). That's a liability and a lawsuit waiting to happen
Just tried it! I'm not a dad but it was still amazing, such depth of flavor. I will remember to cook this every week when I'm a dad!!! Keep the good work Kay
Not a Dad but I did enjoy your recipe. Thanks for not going so fast, a lot of recipes nowadays go too fast and I can't keep up. This looked tasty and I enjoyed the colors :)
Hi kay, can you please make a shakshuka! Ingredients1 tbsp olive oil2 red onions, chopped1 red chilli, deseeded and finely chopped1 garlic clove, slicedsmall bunch coriander stalks and leaves chopped separately2 cans cherry tomatoes1 tsp caster sugar4 eggsMethod STEP 1 Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month. STEP 2 Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread
We can always agree on one thing here and that is : we all love Kay
Love you all
same with you Kay:)
She is just a treasure isnt she!
@@KaysCooking awwe ❤️
@@KaysCooking hey there ur a great person, make sure to get ur pasta consistency better like i mean that the suace sticks to the noodles.
Having watched this life affirming video from Kay I’ve now decided to become a dad so that I can enjoy the dish. Thank you Kay, from me and my future children!
Made with 100% real dad!
Yes
@@KaysCooking You’re the absolute best, Kay. In all seriousness, we ALL love you!
Not made with , made for 😭
@@xlncy Look a little more closely at that "ground beef."
@@MrDuneedon it had Dad written all over it.
Hi Kay. My friend and I found your videos a few weeks back and we've watched them all together. We really enjoy them. Thanks for the hours of fun.
my friends and i did the same. kay brings people together
Todd watch the reviews of Kay’s Cooking on UA-cam …. Reviewer is … Cinnamon Toast Ken. You can thank me later. Love from Canada 🇨🇦
Whaaat Plisse see uncle Roger review off k---cooking
Your friend is not a friend. Friends don’t watch friends harm themselves.
@@ashenafiadugna5437 uncle roger brought me here 😂😂😂
Thanks for this, as a new dad it has changed my outlook on parenting. You're one in a million Kay!
Thanks so much
@@KaysCooking No thank you ;)
As a proud father of 0 I would gladly snort this on a Wednesday
So cute when she is surprised her food tastes good. Well done Kay!
This is the first time I'm actually thinking about buying a UA-camrs merch, whenever I'm a bad mood I come too this channel ✨
Greetings Kay, I just found your channel and have to say I instantly became a fan. Your smile and dimples could disarm a terrorist and you put a lot of love into your cooking. Will be awaiting more of your culinary concoctions as time rolls by. Blessings!
Thanks so much
That’s it I’m calling em tommy-ottos from now on 🤣
Who is summoning her to cook this way? "it says" or "it said".. Who is this dark unknown figure?
You sound like the dark side of controlling her ♥️
I always shout ‘get out’ to my frozen onions too Kay …… make them cry for a change 🧅 😭 😆
Yeah
@@KaysCooking aw thanks for replying Kay you’ve made my day! I’m making your lamb hotpot tomorrow! Wish me luck x
Good luck
Thanks Kay I'm up for adoption now.
Dude what?
Please never change Kay, you're a treasure
Thanks so much
well maybe change the profession
You have the nicest smile and lovely dimples.
I'm a dad and my worthless kid made this for me last week, but the little bastard left out the green bell peppers. I'm going to show him Kay's version so he knows how it should have been done.
Thanks
Come on be nice. Atleast that kid tried something
@@jenniferv618 Jennifer, just so you know that guy was joking. He's probably some little 😭 guy imitating his grandpa
@@xlncy Oh god, a satire-feedback-loop
Bro don’t call him a bastard he’s your kid
I miss when Lee was in the kitchen more and you guys laughed all the way through
Been waiting for this. Love it. Thanks Kay!
No problem thanks
As a Dad, I can confirm that this dish is fit for a Dad.
Thanks so much
@@tinamiles5351 Why so rude ?
@@tinamiles5351 Jealous.
Come on....U don't have 2 B so Rude & Nasty. Y even make a comment if U can't B Nice. Bk off & leave Kay alone.
Yep, beef and onions are a base to any dad meal.
Kay this is beautiful you should make A Mum Special next
5:55 i love her energy with this outro
looks like she's having fun.
Thanks
I can't describe how much I love that the editing is "physical" not digital (starting 5:34 ). Hearing the pauses makes me think of the home videos I made with my family. BLESS
I hope Kay knows how much of an inspiration she is to all of us. We Stan a role model. Love the vids, Kay, keep it up 💕
Thanks
Omg I cannot stop laughing.. also at the comments..the further down you go.. the funnier they get. Probably doesn't help that I'm high lol.. Good old kay
This place is spooky
Last Saturday, I tried watching Kay's cooking while I was tripping on mushrooms.
@@AmbientWanderer You should get them off the floor, then.
Did not expect that. Well done, Kay!
My dad loves it exactly this way as well. What a coincidence!!
My family loves Kay❤️💝❤️💝 i’m actually going to do a Kay cooking marathon🎉 I’m getting bored of cooking so for the next few weeks every meal is going to be Kay’s🥰
@@alchemicraven2990 I’m sorry you’re cooking so bad that you’re on the toilet all the time👀 Kays cooking is informational when I don’t have all the ingredients I say to myself do it Kay’s way and it works🎉❤️👍
The reason why I’m going for Kay’s cooking marathon my 20 year old says my cooking is shit 🤬
@@alchemicraven2990 sounds like you’re going through a hard time💝 raised my son on my own for over 18 years it gets better🤣
@@memejmoon9716 i know that you're joking. you are joking...right? 😐
@@alchemicraven2990 actually no sometimes watching other cooking channels brings perspective how to cook differently💝🎉 and perspective to other people that eat your food💝👍
Try adding some salt and pepper, it'll blow your mind!
I added salt
I found your channel through August The Duck's UA-cam channel, and I'm SO glad I did!!
You are just a peach!!
Instantly subscribed!!
You’ve outdone yourself once again Kay! Amazing work! 😍❤️
Thank you so much!!
I wish that I were a Dad so I could eat this. ☹ My mouth is watering! What a bang-up job and I will have to try this dish soon, only I will crumble potato chips over the top for a nice CRUNCH.💖💯💥🤗
Love Kay’s cooking! She always makes me laugh, brightens my day every time ☀️
10/10
I followed this tutorial and my meal turned out AMAZING, PERFECT, thank you so much!
OK kay
Let me help you here.
You control the depth of flavour by how browned the onions are, the darker they are the more sweet and caramel but less savoury they are.
Onions take a longer time to take colour than mince, as a rule of thumb always start with onions, then ginger/chillies and other fiberous ingredients (galangal for example)
So a little oil a little butter in the pan then onions, when they're at the desired colour (the darker the sweeter you remember) then you add the other things. Mince is very thin so cooks fast, add after onion.
If you don't have puree you can use pasata.
When adding puree to mince it's generally enough to coat all the meat.
That dish will lack flavour as you haven't given the onions the correct treatment to get flavour, you also didn't season the meat.
Depending on the type of mince you use you can end up with a lot of water in your pan. If this is the case you do not want tu drain it as it will have the oils and flavour. Ideally you would turn the heat down and let the water evaporate. But that's a consideration towards budget, it's much better to use a better mince. Lean mince is not good, you need fat for flavour.
So for this, with the stuff you outline here
Heat your oil and butter mix (the oil stops the butter from burning) throw in the well diced onion, cook gently until soft and golden brown (not crispy, that's burnt and but goes crispy your thing to hard) go low to mid heat and keep moving it so it doesn't stick and burn.
As an option for a much more enjoyable dish you might consider adding a teaspoon of oregano, chilli powder, mixed herbs and cumin here, which will really transform the dish.
Then throw in some crushed/very finely chopped garlic, then the chillies/peppers and give that just enough time to become fragrant (it means you'll smell the garlic because it gets hot, so you know it's the right time) then the meat mince
Break it up gently let it brown off. As it's doing that add a pinch of salt and pepper to season and then add the puree to coat the meat.
Assuming you've used an ok mince there should be some meat juice in the pan with the puree and spices to create a sauce.
As I said before a cheaper wetter mince might require additional work.
Now turn off the heat and let that sit finishing cooking itself and boil water, make the ok hand shape with your fingers, the gap between thumb and forefinger is roughly how much spaghetti you need hold the spaghetti in the middle and at the top putting the bottom in the boiling water, twist each hand in an opposite direction and let go, the spaghetti will spread itself out so it doesn't stick in clumps.
Heavily salt the pasta water. You'll know the spaghetti is done as it will stick to a smooth surface when it's coming, but you can also tell as it will be bendy but as you stir it up it will not grind against the utensil, it'll bend around it and fell soft against the utensil. The best test is simply once it goes soft, use a fork or something to get 1 spaghetti strand and simply break a bit of and eat it.
Spaghetti should be Al dente, so when you buy it it onlu just resists the bit, you'll feel a tiny bit of resistance to your bite but it will feel soft. You can repeat this test every minute or so until it feels right, when you're new this is probably the best way to learn the right point of when it is cooked properly.
Drain the spaghetti water as soon as it's done, so not leave spaghetti once it's cooked or it will over cook and be mush.
Spag in the bowl, mince and sauce on top. Done
I hope this helps you improve
Best wishes.
Ok
Lol, this is how kay does things. We all have accepted it.
Looks awesome, Kay!
Thanks
Glad this one turned out well! Have a wonderful day, Kay!
Well in Kay! I'll have to remember this one for my dad's birthday 👍
In this episode Kay cooks her father "Dad special"
Kay is love, Kay is life
I wish Kay was my father's wife ❤️
Thanks for the lovely video Kay!
WHAT A BANGER OF A MEAL KAYY!! when im back from the bookies ill be doing this myself!!! thanks for the idea. love dave x
I am always curious to see what recipes Kay is following in her videos. I need to know how she managed to transform and elevate all her dishes to a God-tier
I'm also curious as she always refers to "it says" yet we never find out what "it" is?
on her q&a she says that she gets her recipes off the internet
We won’t have these answers until we meet out divine creator.
@@peridoteyes3728 bro she legit did a Q&A
It's just minced meat dude relax
Hello Kay, my wife has taken a lot of inspiration from your channel, and I am very happy, she once made the hungarian goulash for me, and I loved it. Hopefully when we have kids, she'll make it for them too, like the way you do it. And also, she did this wonderful, gorgeous dish for me. If I would rate it out of 10, I'd give it a strong 8. Keep up the good work, keep uploading the videos, so my wife can make more food and take inspiration.
My family loves Kay❤️💝❤️💝 i’m actually going to do a Kay cooking marathon🎉 I’m getting bored of cooking so for the next few weeks every meal is going to be Kay’s🥰
The real question is " Do you love your family? " Why you cooking them kays meals
@@xlncy I have a question for you yes I do love my family❤️💝 and why do I cook them Kay’s meal because we love Kay stop being a Karen
This looks... Great Kay.. really lovely.... Mmm...
Hi Kay! I think I'm going to make this for my dad on Sunday! He is a really great dad and has always supported me in everything I do so this will be a special treat to thank him for everything he has ever done for me. If he thinks I've made a bugger of a bolognese ill just let him know hes wrong
❄💙Kay, that looks really tasty! Will be a nice quick dinner. Nothing like a nice hot meal on a cold winter afternoon. Hope you and yours are doing great. Love you and thanks for sharing with us!💙❄
Can I feed this to my dad even though it does not contain dad?
If you want a dad, be one - jiggie junga
i love your videos Kay youre amazing
There will be some very lucky Dads out there this week. Another triumph Kay, congratulations and god bless from all of us here at Bisto Gravy Granules Food Laboratory xxx
Thanks xxxx
You win the internet
I wish you was the gravy granual food laboratory
@@KaysCooking I'm the head chef here Kay my love.
@@friendlychef7272 wish you were you wouldn't call my love to a stranger
I am not a father, however; If my son made this for my (not actually, I dont have son as prerviously mentioned) I would give him a big old hug and cry because my wife left me and im extremely sad :(
It's time to be strong and find a Hobby. Cooking gives me great pleasure.
Yep. My dad made this at least once a week. But instead of canned tomatoes and paste he used jarred spaghetti sauce. Spaghetti and meat sauce is all it is but it’s delicious.
This looks very good this the first video I’ve seen of yours
Hey Kay! Keep up the good work. Maybe try cook the onions off first before you add the beef. Improving every time. Keep smiling mate :) ignore the haters
@@xlncy goes into coffee shops to tell people “I hate coffee” because they never got attention.
these meals are getting more and more creative each week!!
Will be making this on father's day in memory of my dad. Hope I don't forget
Ok
you are the best Kay, we have been watching you for hours here in Seattle. I wish I could head over and hang out with you
That's how I feel, it's like being with family, but nicer people lol. Hey I'm in bc I can dress up like Kay is that close enough?
This looks scrumptious, a perfect breakfast meal that will set you up for the entire day . I Hope my children make this for me on Sunday morning at 5am, I think 5 amount if paste and an egg would make it even better.
Thumbs up.
We served this at my Dad's funeral. It seemed fitting as it was also his last meal.
Ok
Ok
Ok
Ok
Noice
WOW! Great stuff Kay :)
Love seeing ya have a bit of a laff in this one kay. Keep up the good work
I would definitely invest in a Kay's cook book 😁💯
Yes! Please!
Be out soon
@@sandradavey yes it will
Fantastic, Can't wait to cook this. A dish fit for kings, love you
No matter how much you shock me I love watching your videos 💗🤪
That looks yummy ngl you actually must be a really lovely person with a pure majestic symetrical heart :D
I'd like to know where she is getting these recipes??????😆😆😆😆
Another great video thanks Kay 😊
Thanks
I hope those tommyatoes tasted ok, probably needed I bit more 'frying'.. Love ya work Kay!
You didn't have a tester this time but I love the way your face lights up sometimes when you hand what you've prepared to him. It's really sweet.
Kay, huge fan here. I'm very curious where you get your recipes from! I'd love to start cooking some of them on my own just like you. :) also I love Iron Maiden too! Have a great day.
As a father myself I can confirm that it does slap!!
Maybe I should do this for my dad 🤔
Have a great day Kay 💗
Thanks so much
Kay, your pan needs to be much hotter when you cook minced beef, if it's too cool or you add too much meat at once and it cools the pan down, you essentially end up stewing it in its own water content which is released during the cooking which is what happened here. You end up with grey watery meat rather than nicely seared drier meat, which is what you're looking for.
Kay you are amazing, i love your videos! ^^
Love you to
She's one of those rare gems of a person who must be protected at all cost.
superb knife skills with the bell pepper Kay!
Thanks
you are by far the best cook and youtube, gordan ramsy in the bin i will always follow your amazing cooking! Keep up the good work Kay
Thanks so much
Your videos are really enjoyable. Just subscribed!
Thanks so very much
Kay do you guys have meal kits in the UK? You could do a mini series where you cook the meal kit meals. They come with the ingredients you're going to need and step by step instructions.
A delic scran any dad would love
Kay, you really aren’t as bad as some of the big UA-camrs say. Don’t take it to heart. I’ve used a few of your recipes now and they’ve worked really well. I’m sure most of it tastes great, perhaps presentation is something you just need to work on.
What you’ve made here is so lovely, and it looks great. Carry on cooking, you’ll only get better at it!
She needs constructive criticism. This is the worst cooking I've seen in a long time. All the encouraging comments, while great, just reinforce terrible cooking habits and that's why we see such little improvement over so many years. I'd fire her in a second once I saw the way she cut veggies (or anything). That's a liability and a lawsuit waiting to happen
Hi Kay!! My family and I are big fans of your videos and we were wondering if you could make polish pierogi !! :D
Greetings from Australia !!
I agree, as a long time Kay fan seeing her make Polish Pierogis would just make me so happy. My family and I watch her videos all the time.
See what I can do
Just tried it! I'm not a dad but it was still amazing, such depth of flavor. I will remember to cook this every week when I'm a dad!!! Keep the good work Kay
@@kathleenheron1854 for your information: as soon as it came out, I went to the store and bought the ingredients
Thanks
Is there a better gift than a bucket of this for Father’s Day?
No
My dad passed away several years ago, would this still be appropriate if made for my mom?
Yea for sure
But you have to call her dad afterwords
Sure! Just dedicate it to your Dad.
you have definitely improved over the years 💕
Thanks so much
Kay you’re a legend with a beautiful smile! Keep cooking 🧑🍳 😋
Thanks so much
Thanks so much
Lookin good kay, keep up the good work.
Frozen honion. Love your vid they crack me up . X
Yay Kay’s backkkk we love for Brazil
Thanks
Next time you make this you could also add some Italian seasoning, garlic and mushrooms! 😋
Not a Dad but I did enjoy your recipe. Thanks for not going so fast, a lot of recipes nowadays go too fast and I can't keep up. This looked tasty and I enjoyed the colors :)
ima give you a 10/10 as well, kay
Hi kay, can you please make a shakshuka! Ingredients1 tbsp olive oil2 red onions, chopped1 red chilli, deseeded and finely chopped1 garlic clove, slicedsmall bunch coriander stalks and leaves chopped separately2 cans cherry tomatoes1 tsp caster sugar4 eggsMethod
STEP 1
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
STEP 2
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread
when i saw the title i was like "mmm whats a dad special" after watching this video i still have no idea but it looks good
Good Job Kay👍🏼👍🏼
Great! You’re the best, Kay!
Omg I'm suvh a big fan of yours, your food always looks delicious 😋 😍
Thanks
Where do you get your recipes? I’d love a link.
Google
absolutely amazing video kay!
Thanks so much
Thanks Kay I’m currently in a maternity ward waiting for my first born to arrive so I’m going to have this tomorrow
Good luck on your first
I LOVE YOUR VIDEOS
hello kay i love the cooking can you cook a geezman meal that is a chicken burger