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Serves 6

1.5 kg topside of beef
2 medium onions
2 carrots
2 sticks celery
1 bulb of garlic
1 bunch of mixed fresh herbs , such as thyme, rosemary, bay, sage
olive oil

1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.

2. Preheat the oven to 240°C/475°F/ gas 9.

3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.

4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.

5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat.

6. Place the beef on top of the vegetables.

7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

9. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.

10. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

Jamie Oliver - Fail-Safe Roast Turkey

Jamie shows you how to make your Christmas dinner unforgettable with his fail-safe recipe for juicy and succulent turkey. From tips on stuffing and gravy preparation to cooking and resting your bird, Jamie has it covered in one easy to follow recipe.

In an oven preheated to 180ºC (350ºF, Gas Mark 4):
For a turkey under 4.5kg allow 45 minutes per kg plus 20 minutes
For a turkey that’s between 4.5kg and 6.5kg allow 40 minutes per kg
For a turkey of more than 6.5kg allow 35 minutes per kg

Jamie Oliver's Perfect Roast Potatoes

1.5 kg Maris Piper potatoes
1 bulb of garlic
red wine vinegar
3 tablespoons olive oil
1 bunch of fresh rosemary
50 g unsalted butter
1 bunch of fresh sage
1 clementine
2 tablespoons goose fat
1 bunch of fresh thyme
2 fresh bay leaves

1) Preheat the oven to 190ºC/375ºF/gas 5.
2) Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
3) Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
4) Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
5) At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
6) Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
7) Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
8) Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
9) Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
10) Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

How to Cook Roast Chicken (Jamie Oliver)

1 x 1.6 kg higher-welfare chicken
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
olive oil
1 lemon
1 bunch of mixed fresh herbs , such as, thyme, rosemary, bay
Butchers string
Flour (to thicken gravy)

1) Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2) Preheat the oven to 240°C/475°F/gas 9.
3) Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4) Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5) Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6) Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7) Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8) If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9) Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10) When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11) To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12) Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13) You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14) When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

Donal Skegan website:

Ingredients for 4 large servings:
2 1/2 lb. beef chuck, cut in 2-inch pieces (tossed with black pepper and at least 1 tsp salt)
2 onions, chopped
1/2 tsp salt
4 cloves garlic, minced
1 can (14.0-oz) Guinness beer, or other dark beer
1/4 cup tomato paste
4 sprigs of fresh thyme
3 carrots, cut in 1-inch pieces
2 ribs celery, cut in 1-inch pieces
2 1/2 cups chicken stock, or as needed
1 tsp sugar
salt and freshly ground black pepper to taste

Traditional pho can take DAYS to make from scratch, but Jet's version is ready in only hours (and totallllly doesn’t skimp on any flavor!). And Jet even takes you to the Asian market to explain what products you should pick out to make the perfect Pho.

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Quick Beef Pho
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls


Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2" [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick

1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table


Special equipment: cheesecloth and butcher's twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.

Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.

For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.

Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

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Seafood Gumbo Recipe | #SoulFoodSunday​ - Here's another drop for #SoulFoodSunday​ playlist. This is a delicious and easy to follow Seafood Gumbo Recipe. This Seafood Gumbo is full of shrimp, crab, and sausage and it has a nice smooth kick to it as well. Enjoy!

Seafood Gumbo Ingredients
2 - 3 lbs. Peeled and Deveined Shrimp (large)
1 - 2 lbs. Anduille Sausage
1 lb. Lump Crab Meat (optional)
2 lbs. King Crab Legs
1.5 lbs. Snow Crab Legs
2 (32 ounce) Chicken Broth
1/2 cup Vegetable or Canola Oil
1 cup All Purpose Flour
1/2 cup Butter (divided)
1 - 2 cups finely chopped Yellow Onion
1 cup finely chopped Green Pepper
1 cup finely chopped Celery
2 tbsp minced Garlic
1 tbsp Cajun or Creole Seasoning (Creole Kick)
1 tbsp Worcestershire Sauce
1 12 oz. bottle of Beer
1 tsp dried Thyme
3 - 5 Bay Leafs
1/2 cup Green Onions (tops diced)
1-4 cup fresh Parsley

Serve with white rice.

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Box 363
Riverside, CA 92504-2603


In episode 3 of the Italian Sunday dinner series, I teach you how to make Beef Braciole in Sunday sauce/gravy. This is a Sicilian style Braciole recipe with raisins, pine nuts, and a few other great ingredients. If you don't like raisins, omit them. But, I really encourage you to try them, as they go so well in this delicious Italian braised beef dish.

-1.25-1.5 pound top round *thin-sliced*
-3 Tbsp pine nuts
-1/2 cup chopped parsley
-1/2 tsp pepper
-1 tsp kosher salt
-1/2-1 cup breadcrumbs
-1 tsp garlic paste
-3 Tbsp raisins
-3 Tbsp olive oil
-1/2 cup grated Parmigiano Reggiano
-1 roll kitchen twine



You can recreate your favorite Chinese restaurant dish with this recipe for sweet and sour chicken. Chances are you can find everything you need at your local grocery store to make this recipe.

You can find this recipe at

Ingredients for this recipe:

For the Hollandaise:

4 egg yolks
juice of ½ lemon
¼ cup chardonnay wine
4-6 ounces clarified butter
sea salt and cayenne to taste

For the Eggs benedict:

6 eggs
6 toasted English muffin halves
6 slices of Canadian bacon, heated
chopped fresh parsley and chives for garnish
sea salt and pepper to taste

Serves 3

Prep Time: 10 minutes

Cook Time: 15 minutes


1. Hollandaise: whisk together the gg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.
2. Add the bowl over a double boiler and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl.
3. Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne and set aside.
4. Eggs Benedict: Add some vinegar to a medium size pot with water and simmer over medium-low heat.
5. Stir the water using a spoon for 10 seconds to create a vortex and add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 3 minutes or until the egg is cooked but the yolk is runny.
6. Remove the egg and season with salt and pepper. Repeat 5 more times with the rest of the eggs.
7. To Plate: Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of parsley and chives.

The most-famous Thai dish in America! 👏 Skip the takeout next time and make Pad Thai at home with some help from Jet tila!

Pad Thai
Level: Intermediate
Total: 1 hr (includes soaking of rice stick noodles)
Active: 20 min
Yield: 4 to 6 servings


Pad Thai Sauce:
4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) rice wine vinegar (unseasoned)
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha

Pad Thai:
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed, or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch bias strips
1 lime, cut for garnish


For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.

For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.

If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.

Heat a cast iron pan over high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds. Add the tofu and dried shrimp and stir-fry until they begin to soften, 3 to 4 minutes. Add the chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.

Push ingredients in the pan to one side and let the oil settle in the center of pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in pan, scraping the bits from the pan before they burn. Add 3 cups of the drained noodles and cook until softened, 2 to 3 minutes.

Add the salted turnip and shrimp. Cook until both the chicken and shrimp are medium doneness, about 1 minute. Add the sauce mixture and fold together until all the liquid is absorbed, about 2 minutes.

Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or green onions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the pan seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.

Perfectly cooking tuna steaks can be tricky. Jamie shows us how to pan fry and sear them- two ways to guarantee delicious, tender fish packed full of flavour.

Yes, that's right - Bloody Mary Beef! This delicious combination takes the brilliant tomato & vodka based cocktail and pairs it with a wonderful, slow-cooked beef brisket. Think all those flavours of hot sauce, Worcestershire sauce and sweet tomato concentrated down, and served up with greens and a horseradish mash. Well worth a go!

Jamie's Quick & Easy Egg Fried Rice Jamie Oliver

Jamie's Quick and Easy Egg-Fried Rice is not only designed to bring you happiness, but is a great dish if you are looking to show off your cooking skills to an audience. Jamie has some great tips and tricks to making the quickest, easiest and tastiest Egg Fried Rice, all with only 5 ingredients!

Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar

►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract


►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar

Vanilla Extract Recipe:



💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680

Real Spaghetti Carbonara Antonio Carluccio

RIP dear Antonio. You will be truly missed. X

Our perfected homemade French Onion Soup has the perfect balance of sweet and savory. Watch the video tutorial and see how easy it is to re-create this restaurant-quality onion soup recipe.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️


►2 Tbsp olive oil plus more to brush toasts
►2 Tbsp unsalted butter
►3 lbs 6 large yellow onions
►1/2 tsp granulated sugar
►2 garlic cloves minced
►1/2 cup dry sherry wine ur use dry vermouth or dry white wine
►8 cups beef stock or broth
►1 bay leaf
►3 sprigs fresh thyme plus more to garnish (or 1/4 tsp dried thyme)
►1 1/2 tsp salt or to taste, divided
►1/2 tsp black pepper or to taste
►12 slices baguette
►8 oz gruyere cheese 1 1/2 cups shredded, divided

BUTTERNUT SQUASH SOUP: how to make roasted butternut squash soup

Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to peel and cut the butternut squash).

My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It's naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.

This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It's delicious for Thanksgiving and other holidays. Enjoy!

For more #healthyrecipes and Thanksgiving recipes head to my website:

FULL RECIPE: Roasted Butternut Squash Soup:

How To Make Gyoza (Japanese Potstickers) (Recipe)  餃子の作り方 (レシピ)

Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.


Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins (inc. marinating time)
Serves: 52 pieces


1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)
1 tsp sesame oil (for frying each batch of gyoza)


¾ lb ground pork (¾ lb = 340 g)
2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
2 shiitake mushrooms
1 clove garlic (minced)
1 inch ginger (1" = 2.5 cm) (fresh, grated)


1 tsp sake
1 tsp sesame oil
1 tsp soy sauce
¼ tsp Kosher salt
Freshly ground black pepper

Dipping Sauce:

1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) (optional)

Instructions with step-by-step pics ▶

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How To Boil Lobster Tails Maine Lobster

A restaurant-quality Chicken Marsala you can make right from the comfort of your own kitchen. This recipe features pan-fried chicken topped with a creamy and savory marsala sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

►1 1/4 lbs chicken breast (2 large), or chicken tenders
►1/2 tsp salt or to taste
►1/4 tsp black pepper or to taste
►1/4 cup all-purpose flour for dredging
►2 Tbsp olive oil
►1 Tbsp unsalted butter
►8 oz brown button mushrooms halved or thickly sliced if very large
►1/2 tsp onion powder
►2 garlic cloves minced
►3/4 cup dry marsala wine (not sweet)
►3/4 cup chicken stock reduced-sodium
►1/2 cup heavy whipping cream
►2 Tbsp parsley finely chopped


►Nonslip Cutting Board:
►Rolling Pin:
►Steak Knife Set:
►Bamboo Utensils:
►Instant-Read Meat Thermometer:

►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:



💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
#natashaskitchen #chicken #dinner

This creamy Chicken Madeira is a copycat recipe for the most popular menu item at the Cheesecake Factory. It is popular for good reason! Dinner ✅
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

🖨CLICK to Print Recipe:

Ingredients for Easy Chicken Madeira Recipe:
►1 lb (2 large) Chicken Breasts, halved lengthwise and pounded to an even 1/4″ thickness
►1 lb asparagus, blanched*
►Salt and Pepper
►4 Tbsp butter, divided
►2 Tbsp Olive Oil, divided
►16 oz button mushrooms, thickly sliced
►1 small or 1/2 medium yellow onion, finely diced
►2 large garlic cloves, minced
►2 Tbsp fresh parsley, finely chopped, plus to garnish
►1 1/2 cups Madeira Wine (sweet white wine)*
►1 1/2 cups beef broth
►1/2 cup whipping cream (heavy or regular)
►Salt and Pepper to taste
►1 cup mozzarella cheese, shredded

KITCHEN EQUIPMENT (affiliate links):
►Boos Cutting Board -
►Glass Mixing Bowls -
►Staub Braiser -
►Dutch Oven -
►Wusthof Cook's Knife -
►Half Bistro Server Apron -

VIDEO GEAR (affiliate links):
►Canon 80D -
►Canon EF 24-105 F4 Lens -
►Canon EF 100mm 2.8L IS Lens -
►Canon EF 50mm f/1.2 L IS USM Lens -
►Manfrotto Tripod -
►Manfrotto Video Head -
►Camera Mount Wireless Lavalier System -
►Rhino Slider with Motion Controller -
►Rhino Arc Motorized Pan Head for Motion -



#natashaskitchen #chicken #dinner

NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, the gear we film with and more) -
Thanks for watching!!


Created 3 years, 5 months ago.

22 videos

Category Cuisine