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Featured | Nick Coffer | My Daddy Cooks
[VIDEO] How we make perfect poached eggs for breakfast!

[VIDEO] How we make perfect poached eggs for breakfast!

***Introducing a third camera in this video, the overhead HobCam!!*** Archie is very particular about his eggs! If they get served with a hard yolk, preventing him from having his ceremonial yolk bursting, he will probably refuse to eat the whole thing! Poaching eggs is the best way to get his eggs right. But there is a bit of urban legend surrounding perfect poached eggs. They are meant to be difficult, temperamental and easily messed up – but they really truly needn’t be. If you follow just a few key words of advice, you will also be able to make perfect poached eggs, without any need for gimmics such as clingfilm, egg poachers or any other specialist equipment. The first big rule with poaching eggs is to use very fresh eggs. The purists will tell you they need to be 36 hours old. Ignore this! That is a logistical impossibility for anyone not buying their eggs on a farm. All you need to ensure is that your eggs are as fresh as they possibly can be. Buy the freshest eggs you can find in the shop (I usually dig deep as they newest eggs are usually at the bottom of the pile) and poach them, where possible, within a day of buying them. That said, I have still made successful poached eggs which were more than a few days old. And this leads me on to the second rule… …always add vinegar to the boiling water. It helps the egg white solidify. If your eggs are a little older, add a little more vinegar to compensate. As you can see...
[VIDEO] Turbo Quick Shepherds Pie

[VIDEO] Turbo Quick Shepherds Pie

Say good-bye to your 2 hour shepherds pie! This is the turbo quick cheats version – and it was no less delicious whatsoever for it! Archie was rather stressful throughout the whole of yesterday, culminating in the recording of this video. Funnily enough, somehow a lot of it was not picked up by the camera but he was contrary, feisty – and bordering on delinquent at times! He was much less interested in cooking, much more interested in doing his own thing and basically making a mess! This is not a big deal in itself as our time in the kitchen is not just about cooking. But it certainly meant that this dish was fully stress-tested! And I can confirm that it is 100% stroppy-toddler-proof, which makes it a perfect dish for this blog! Preparation time 5-10 minutes Total cooking time 30-35 minutes 500g lamb mince 1 grated onion 2 grated garlic cloves 1 grated carrot 1 tbsp plain flour 1 large tin of baked beans (we used the reduced salt and sugar ones) A very generous dash of Worcester Sauce An equally generous squirt of tomato purée. 200ml of water/ beef stock/ chicken stock/ vegetable stock Approximately 900g of smallish potatoes (not new potatoes) Grated cheddar You will need your oven grill heated to its hottest setting if you are eating it immediately. If you are making the pie ahead, you will of course need to reheat it in a conventional oven before you serve it. In a large saucepan, bring some water to the boil and cook the potatoes. They will need about 20 minutes to be...
[VIDEO] Easy Chicken and Apricot Casserole

[VIDEO] Easy Chicken and Apricot Casserole

In many ways, this dish really defines what “My Daddy Cooks” is all about. It’s fresh, simple, quick, fun to prepare, totally fool-proof and absolutely delicious. Archie was at his playful best too in this lovely video. A real return to form after the technical glitches when filming last week’s soup! There are more “complicated” ways to cook this easy chicken and apricot casserole but I like the easy “throw-it-all-in” nature of this recipe. Believe me, the taste does not suffer for it! Preparation time was barely 10 minutes, totally cooking time 50 minutes. The following quantities are for 4 people. 8 boned chicken drumsticks and/or thighs. I actually removed the bones myself, which is much easier than it sounds. The main thing is to use a very sharp knife. If you don’t want to do this. your butcher will do it for you, or your can often buy these cuts without their bone in the supermarket too. 250g dried “ready to eat” apricots, cut in half lengthways. One large white onion, chopped. 1tsp each of turmeric, cinammon and ground ginger. 600ml good quality chicken stock. A bunch of fresh coriander. A sprinkling of chopped almonds (entirely optional). Some flour for dipping. 250g couscous In a large dish, heat some olive oil and fry the onions on a medium heat until they begin to soften. While the onions are cooking, roll the chicken portions in the flour to give a light covering. When the onions are ready, mix in the spices and stir for about 20 seconds. Turn the heat up and add the chicken pieces. You want to...
Recording of us on Market Kitchen

Recording of us on Market Kitchen

As a small consolation for the fact that we could not do a video this week as Archie was unwell, here is the video of our pre-recorded appearance on Market Kitchen on the Good Food Channel on Friday evening. We made a “Strata” breakfast casserole, a 100% make ahead breakfast dish. It’s like a soufflé, French toast and bread pudding, all rolled into one. Easy comfort food at its very best! For the full recipe, please go to this link on the Good Food Channel website: Click here. The above recording is strictly the copyright of the Good Food Channel and...
[VIDEO] Breakfast oat pancakes w/ caramelised bananas and blueberries

[VIDEO] Breakfast oat pancakes w/ caramelised bananas and blueberries

We finally filmed a breakfast! I have been meaning to do this for a while – and have had a lot of requests to do so – but getting all the camera gear organised in the morning is not easy. Plus I am NOT. A. MORNING. PERSON! Breakfast in this house is usually a very simple affair – cereals/ porridge/ toast/ fruits/ fresh juices. But where time permits, I do enjoy cooking in the morning and it is important to vary what we give Archie. Having introduced Archie to “Chitty Chitty Bang Bang” at the weekend, it is entirely appropriate to call these oat pancakes “truly scrumptious”. Yes, they are sweet but it is not as if he is eating golden syrup every day (although he would if he was given half a chance to do so!). As it’s a breakfast recipe, I don’t want to be getting bogged down with weighing scales so I just make this recipe based on spoonfuls of the ingredients. As with all my dishes, a little bit of variation in the quantities will not harm the finished dish in any way… Breakfast oat pancakes w/ caramelised bananas These ingredients made ten small pancakes. We ate six and froze the remaining four. If you are intending to use all ten pancakes immediately, you’d need to cook an extra banana. Preparation time was about 5 minutes, cooking time 8-10 minutes in total. 5 tbsp plain flour 2 1/2 tbsp ground porridge oats 1 tsp baking powder A tall glass of milk (approx 250ml) One egg 2 bananas Blueberries to serve 2 tbsp golden syrup An inch chunk...
[VIDEO] Oven-baked salmon w/ roasted butternut squash, new potatoes, red onion and chestnut mushrooms

[VIDEO] Oven-baked salmon w/ roasted butternut squash, new potatoes, red onion and chestnut mushrooms

Archie was in cracking form for this video – talkative, funny and at times bolshy (on camera, “What you talkin’ about daddy?!”). I thought I was almost giving myself a week off by doing this meal, expecting the editing to be a breeze after just throwing a few ingredients into a baking dish. But Archie was having none of this, hence having much more content to edit than expected. You will have noticed that I usually prepare all the ingredients before Archie gets into the kitchen but circumstances (getting back late from Tesco!) dictated otherwise. It didn’t matter and Archie was more than entertained by cutting with his own (relatively blunt) knife. The butternut squash is so sweet and smoky baked like this. In fact, the vegetable bake could be a meal in itself. I would not normally choose to cook salmon in an oven dish (frying and grilling would be my preferred methods) but cooking the fillets in the same dish as the vegetables at the end of the cooking time is just pure practical expediency. One less pan to wash up and an extremely tasty supper. Oven baked salmon with roasted butternut squash, new potatoes, red onion and chestnut mushrooms This easily served three of us. There should have been some vegetables left but it all went! If you are making for a family of four, I would increase the quantity of salmon fillet to around 500g. Preheat the oven to 220°C / 425°F 1 butternut squash, peeled and cubed Approximately 400g new potatoes, sliced into 8mm slices 1 large red onion, thinly sliced 150g chestnut mushrooms,...
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